Traditional Supreme Lasagna Recipes

Steps:

• In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Steps:

• Preheat oven to 375 degrees F.
• Bechamel sauce:
• In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
• In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
• Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Steps:

• Heat oil in a large skillet over medium heat. Saute onions, garlic, and red pepper for 1 to 2 minutes. Do not let garlic brown. Add the tomatoes, oregano, and bay leaf to skillet. Let simmer until flavors blend, stirring occasionally every 1/2 hour. Stir in Parmesan, and remove bay leaf. Sauce is ready for lasagna to be made.
• Heat oven to 350 degrees F. In a large pot, boil water, and cook pasta close to al dente. In a large bowl combine the ricotta, salt, pepper, and Parmesan, and mix until well blended. Mix in egg yolks and set aside.
• In a 13 by 9-inch baking dish, spread a thin layer of marinara sauce and cover with noodles. Spread a layer of ricotta cheese mixture over noodles. Top with mozzarella, another layer of sauce, and repeat. The third layer should be topped with sauce and mozzarella. Cover and bake for 40 minutes, remove cover and bake for an additional 25 minutes. Remove from oven, and let stand for 20 minutes.
• To serve, cut into squares, and serve with drizzled marinara sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Steps:

• Turn on oven to 375 degrees.
• Bring a large pot of water to a boil with the salt and cook noodles according to package directions. Drain and cool, cover with water to prevent sticking.
• Cook sausage and ground turkey in a large skillet, set aside. In same skillet saute onion and mushrooms 5 minutes. Add garlic, saute 1 minute. Drain off excess fat if necessary. Add sugar and mix with meat mixture.
• In another bowl mix ricotta cheese, eggs, basil and parsley.
• Mix mozzarella cheese and 1/2 cup of the parmesan cheese.
• In a 13x9 lasgna pan layer ingredients in the following order: spaghetti sauce, lasagna noodles, ricotta mixture, meat mixture, mozzarella cheese, repeat twice ending with another layer of spaghetti sauce.
• Bake covered for 1 hour. Uncover and sprinkle top with provolone and remaning 1/2 cup parmesan cheese and bake an additional 20-30 minutes untill hot and bubbly.

Steps:

• Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
• Add tomatoes with juice, tomato paste, basil and marjoram.
• Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
• Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
• Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
• Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
• Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
• Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
• Let stand 10 minutes.
• Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.