10 Minute Lasagna Recipes

TEN-LAYER LASAGNA BOLOGNESE

Steps:

• Preheat the oven to 375 degrees F.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
• Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
• Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
• Remove from the oven, let stand for at least 5 minutes and then cut and serve.

10 BEST LASAGNA RECIPES

Steps:

• Preheat oven to 375 F.
• Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
• Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender. Pour tomato sauce, tomato paste, salt and parsley. Stir well to mix and bring the meat sauce to a simmer. Turn the heat down to low and let it simmer for 10 minutes uncovered. Set aside.
• In a medium bowl, combine ricotta cheese, 1 cup mozzarella, 1/4 cup Parmesan, beaten egg, and parsley. Stir well to combine together.
• :
• Noodles: Place 3 lasagna noodles evenly apart over the meat sauce.
• Cheese: Spread 1/2 of the cheese mixture evenly over the noodles.
• Sauce: Spread 1/2 the remaining meat sauce on top.
• Noodles: Top with another layer of 3 lasagna noodles.
• Cheese: Spread remaining half of cheese mixture.
• Noodles: Top with last 3 pieces of lasagna noodles.
• Sauce: Add remaining meat sauce on top.
• Shredded cheese: Top with remaining mozzarella and Parmesan cheese.
• Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking. Bake the lasagna covered for 45 minutes. Then, remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
• Let the lasagna cool for 10 minutes before serving.

WORLD'S BEST LASAGNA

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.

TWENTY MINUTE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium saucepan over medium-high heat, combine spaghetti sauce mix, mushroom gravy mix, tomato paste, water and oil. Bring to a boil and stir in ground beef. Reduce heat and simmer for 20 minutes.
• In a 9x13 inch baking dish layer the noodles, sauce and cheese; repeat layers, ending with cheese.
• Bake in preheated oven for 20 minutes.

10 LB. LASAGNA

Steps:

• Tomato Sauce:.
• Heat a deep-sided skillet or stock pot and add about 1 teaspoon of olive oil. Add sausage and cook until just browned (3-4 minutes). Remove the meat from the skillet or pot and set aside. Adding at least another teaspoon of olive oil to the skillet or pot, sauté the 1 large diced onion and fresh minced or chopped garlic for a few minutes. Add the canned chopped tomatoes and tomato sauce to the skillet. Add browned Sausage to Tomatoes. Let tomato sauce come to a slight bubbling and turn heat down to simmer. Add at least 1 teaspoon (or more to taste) each of Italian seasoning, basil and sugar to the tomato sauce. Add several dashes of red or white wine for flavoring. Allow tomato sauce to simmer on medium to low heat, stirring occasionally, until tomato sauce is cooked down to about half the amount (about 30-45 minutes).
• Ricotta Cheese Mixture:.
• In a separate bowl mix together, ricotta cheese, 8 ounces mozzarella cheese, 1 cup parmesan cheese, 1 pkg. cream cheese, 1 med-large minced onion, 1 teaspoon basil. Set aside until ready to use.
• Layering:.
• Using a large deep-sided baking dish or lasagna pan, layer 1/3 tomato sauce, lasagna noodles, ½ ricotta cheese mixture, continue layering until you have ended with tomato sauce.
• Sprinkle remaining mozzarella cheese and parmesan cheese on the top. Cover with foil and bake at 350 degrees until heated thoroughly and bubbling about 1 hour and 45 minutes. Take foil off and bake for another 15 minutes allowing cheese to lightly brown around the edges.

60-MINUTE LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Bring a large pot of salted water to a rolling boil.
• Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Add the sausage and use a wooden spoon to break into very small pieces. Cook until no longer pink, 4-5 minutes. Add the marinara sauce and stir to combine. Simmer for about 5 minutes, until warmed through and the flavors combine. Remove the pan from the heat.
• Season the boiling water generously with salt. Add the lasagna noodles and remaining tablespoon of olive oil and cook for 9-10 minutes, or about 2 minutes less than the package instructions, until al dente. Drain and rinse under cold water to prevent the noodles from sticking together. Lay the noodles on a baking sheet or cutting board.
• In a large bowl, stir together the ricotta, spinach, ¾ cup mozzarella, ½ cup Parmesan, the basil, parsley, 1½ teaspoons salt, and ½ teaspoon black pepper.
• Spoon about 1 cup of the tomato sauce into the bottom of a large casserole dish and spread evenly.
• Lay a lasagna sheet on a clean surface. Spread about ½ cup of ricotta mixture over the noodle in an even layer, leaving a ½-inch edge on one end. Roll up tightly toward the empty end and place the roll-up in the casserole dish, seam-side down. Repeat with the remaining noodles and filling.
• Spoon about 2 tablespoons of sauce over each roll-up. Sprinkle the remaining ¾ cup mozzarella and remaining ¼ cup Parmesan evenly over the top.
• Bake the lasagna roll-ups for about 20 minutes, until the cheese is melted and bubbling.
• Garnish with fresh basil leaves and serve.
• Enjoy!

6-HOUR LASAGNA RECIPE BY TASTY

Steps:

• Make the bolognese: Heat the olive oil in a large pot over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5-7 minutes. Remove the pancetta from the pot with a slotted spoon and transfer to a small bowl, leaving the rendered fat behind.
• Add the onion, carrot, and celery to the pot, reduce the heat to medium, and cook until softened, 5-7 minutes. Add the thyme leaves and garlic and sauté until fragrant, about 1 minute.
• Add the ground pork and beef and season with 2 teaspoons of salt. Use the spoon to break up the meat into very small pieces. Cook until no longer pink, about 5 minutes. Drain any excess fat from the pot, then return to the heat.
• Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot, and cook until the liquid is reduced by half, 4-5 minutes.
• Add the crushed tomatoes, milk, chicken stock, and cooked pancetta. Bring to a boil, then reduce the heat to low and simmer for 3 hours, until the sauce has thickened.
• Meanwhile, make the pasta dough: Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 10 seconds, just until evenly combined. Add the eggs and mix on medium speed until the dough is smooth and elastic, about 5 minutes. If the dough seems too dry, add 1 tablespoon of water to help bring it together.
• Wrap the dough in plastic wrap and let it rest for at least 1 hour, until the dough does not bounce back when pressed.
• Bring a large pot of salted water to a boil. Dust a baking sheet with flour and grease another with olive oil.
• After the dough has rested, cut into 6 equal pieces. Cover with plastic wrap to prevent it from drying out.
• Set the pasta machine to the widest setting. Flatten a dough portion slightly and gently feed through the machine. Continue running through the machine, gradually working down to smaller settings, until the dough is ¹⁄₁₆-inch-thick. 10. Lay on the baking sheet dusted with flour and repeat with the remaining dough. Cut the noodles crosswise into 8-inch-long rectangles.
• Cook the lasagna noodles in the boiling water until just tender, 30-60 seconds. Remove from water and lay on the oiled baking sheet.
• Make the béchamel: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly to prevent lumps from forming, for about 3 minutes, until the raw flour taste has cooked out but the roux has not browned. Slowly pour in the milk and whisk until evenly incorporated. Whisk in the nutmeg and salt. Bring to a low simmer and cook, stirring often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and let the sauce cool to room temperature.
• Assemble the lasagna: Preheat the oven to 350°F (180°C). Grease an 8-inch square baking dish with the softened butter.
• Spread ½ cup of the bolognese on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Top with another ½ cup of bolognese and sprinkle with 2 tablespoons of Parmesan. Add another layer of noodles and top with about ⅓ cup of béchamel and about ¼ cup mozzarella. Repeat to make 4 more layers, ending with a layer of lasagna noodles. Spread 1 cup of bolognese over the noodles. Sprinkle with ¼ cup Parmesan and the fresh mozzarella cheese.
• Cover the baking dish with foil and place on a rimmed baking sheet. Bake for 30 minutes, then remove the foil and cook for another 25-30 minutes, until the cheese is melted and bubbling. Garnish with torn basil.
• Let sit for at least 20 minutes, then serve with remaining bolognese sauce.
• Enjoy!