WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
SAVOURY TOMATO & CHICKEN LASAGNA RECIPE BY TASTY
Here's what you need: large beefsteak tomatoes, olive oil, McCormick® Savoury Spice Blend, kosher salt, whole milk ricotta cheese, large eggs, lasagna noodles, shredded chicken, shredded mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
- In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
- Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
- Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
- Remove the gratin from the oven.
- Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
- Remove from the oven and let cool for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams
LASAGNA WITH TOMATO SAUCE AND ROASTED EGGPLANT
This is a great do-ahead dish. I made two of them for a dinner party during a very busy week; I roasted the eggplant one day, made the sauce another, assembled the lasagnas quickly on the morning of my dinner party and refrigerated them until I got home about an hour before my guests were due to arrive.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Let the eggplant cool and steam in the foil packet for 20 minutes. Set aside and turn the oven down to 350 degrees.
- Lightly oil a rectangular baking dish. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Set aside 1/2 cup of tomato sauce and 3 tablespoons of Parmesan to make sure you have enough for the top layer of the lasagna.
- Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Top with a layer of tomato sauce and a layer of Parmesan. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. Drizzle a little bit of olive oil over the top.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 9 grams, TransFat 0 grams
TURKEY, TOMATO, RICOTTA, AND MOZZARELLA LASAGNE
Steps:
- Make sauce:
- In a heavy kettle cook onions and three fourths of garlic in oil over moderately low heat, stirring occasionally, until onions are softened. Add turkey, carrots, and bell pepper and cook, stirring to break up turkey, until carrots are barely tender. Stir in tomatoes, wine, herbs, spices, and salt and pepper to taste, breaking up tomatoes, and simmer, uncovered, 25 minutes. Stir in remaining garlic and simmer 5 minutes. Sauce may be made 3 days ahead, cooled completely, and chilled, covered.
- Preheat oven to 375°F.
- In a bowl stir together ricotta, egg, scallions, and salt and pepper to taste.
- Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 2 cups sauce over pasta. Drop one third of ricotta mixture by spoonfuls onto sauce and gently spread with back of a spoon. Sprinkle one fourth of mozzarella over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes before serving.
TOMATO & CHEESE LASAGNA
I walked into my MIL's house one evening and was overcome with the heady scent of tomatoes, herbs, and cheeses. She was making lasagna, and this is the recipe she uses. Very tasty stuff. If you want to make this veggie-friendly, omit the bone and use salt and pepper as desired. Serve with a fresh green salad, crusty bread, and of course a lovely little glass of red. Prep time includes making the sauce, and I would also highly recommend using the pre-cooked lasagna noodles.
Provided by skat5762
Categories Vegetable
Time 3h10m
Yield 1 lasagna, 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the sauce: Take the onion and garlic, and sauté in olive oil in a large pot for a few minutes.
- Add the tomatoes, tomato paste, bay leaf, herbs, crushed red pepper, and prosciutto or ham bone.
- Simmer gently for about an hour and a half.
- Remove the bone, puree the sauce (carefully, since this will be hot), and taste for seasoning.
- The cheeses: Keep parmesan and mozzarella in separate piles.
- Add the chopped basil and parsley to the ricotta, and season with freshly ground black pepper.
- Layer the lasagne: In a dish that is 10x6x2, begin with a light layer of sauce on the bottom.
- Cover with a sheet of pasta, and spread it with sauce.
- Sprinkle with parmesan and mozzarella.
- Cover with another sheet of pasta and sauce.
- Put half of the ricotta and herb mixture on this layer.
- Repeat with a layer of pasta, sauce, and mozzarella and parmesan, then another layer of pasta, topped with remaining ricotta.
- Make one more layer of pasta and mozzarella and parmesan, ending with a top layer of pasta and sauce and parmesan.
- Cover the lasagna with foil and bake 20 minutes in a preheated 350-degree oven.
- Remove the foil and bake another 20 minutes or so, until the top is crusty and golden.
- Let sit for 5 or so minutes after removing from the oven.
- Cut into portions, grate with fresh parmesan and serve.
- Note: You can use store-bought sauce as a time-saver, but if you have the time its worth the wait.
- This may also be made earlier in the day: assemble and keep in the fridge until ready to cook.
Nutrition Facts : Calories 398.5, Fat 28.7, SaturatedFat 13, Cholesterol 67.4, Sodium 595, Carbohydrate 14.5, Fiber 3.1, Sugar 7.4, Protein 22.7
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