CLASSIC ITALIAN LASAGNA
Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 24
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.
AUNT ANGIE'S LASAGNA RECIPE
Steps:
- For the Meatball Mix: Preheat oven to 375 degrees F.
- In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.
- For the Meat Sauce: In a stock pot (or large cooking vessel) brown the ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let simmer for 2 hours.
- For Aunt Angie's Lasagna: Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.
ALYSIA'S BASIC MEAT LASAGNA
This is a very basic, very easy to make meat lasagna.
Provided by ALYSIAB
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season ground beef with garlic powder. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Pour spaghetti sauce, tomato sauce, and oregano into a large saucepan. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Saute garlic and onions until softened and translucent, about 5 minutes. Place cooked onion-garlic mixture and cooked ground beef into the sauce mixture. Cover and let simmer for 15 to 20 minutes.
- Combine mozzarella and provolone cheeses in a medium bowl. Mix ricotta cheese, eggs, milk, and 1/2 teaspoon oregano together in a separate bowl.
- Layer a 9x13-inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan over the sauce. Cover with more sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle top with Parmesan cheese.
- Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese is melted and top is golden, about 15 minutes more.
Nutrition Facts : Calories 567.3 calories, Carbohydrate 35.6 g, Cholesterol 129.9 mg, Fat 31.4 g, Fiber 3.1 g, Protein 36 g, SaturatedFat 14.5 g, Sodium 943.1 mg, Sugar 10.3 g
AUNT MAY'S LASAGNA
Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.-Angie Estes, Elko, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer 40-50 minutes or until thickened., Meanwhile, preheat oven to 350°. cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives., Spread a fourth of the sauce in a greased 13x9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 412mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.
CLASSIC LASAGNA RECIPE BY TASTY
When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.
Provided by Betsy Carter
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
- In a large bowl, mix together the ground beef and marinara sauce.
- In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
- Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
- Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
- Let the lasagna cool for 30-45 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams
TRADITIONAL CANADIAN LASAGNA
This is definitely a Canadian recipe as I Personally recall seeing it on the side of the blue Catelli box, myself, as a child, on . It was the only pasta mom would buy, and a Canadian company since 1867. However, I could find no information about when the recipe first appeared on the side of the lasagna noodle box. The meat sauce and tomato sauce in this recipe are not the recipes on the side of the box. The idea and process is the same. The cottage cheese and spinach layer is key to the Traditional Canadian Lasagna, as is the mozzarella and the meat filling layers.
Provided by Valerie Lugonja
Categories Main
Time 2h
Number Of Ingredients 13
Steps:
- Brown the beef with the garlic; stir to break into small pieces of meat
- Season with salt and freshly ground black pepper
- Add 4 cups cooked beef to 2 cups homemade tomato sauce; combine well
- Check again for seasoning
- Wring frozen spinach inside a thick tea towel until all liquid is dispelled
- Combine all ingredients
- Spread 1/2 cup Homemade Tomato Sauce onto the bottom of the pan; it will be sparse
- Place 4 lasagna noodles on top of the sauce (these will fit perfectly in the 11 x 13 inch casserole pan)
- Spread 1 cup of meat sauce very sparsely over the noodles; cover with 4 lasagna noodles
- Spread 1 1/4 cups of meat sauce very sparsely over the second layer of noodles; cover this layer of meat sauce with mozzarella cheese slices
- Cover the cheese slices with 4 lasagna noodles (at this point, you will need a couple of half pieces of noodles and ends if your casserole dish fans outwards as the surface area grows with each layer)
- Spread the entire cottage cheese and spinach mixture over the third layer of lasagna noodles; top this with another layer of lasagna noodles
- Cover the last layer of lasagna noodles with 1 1/2 cup of meat sauce, sparsely distributed over the noodles (if you have enough room, make one more layer of noodles and a final layer of meat sauce)
- The meat sauce will be the top of the lasagna; cover that with generous slices of mozzarella cheese
- Wrap tightly in plastic wrap; date and label; freeze for future use
- Bake frozen in 350 degree oven for 2 to 2 1/2 hours until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
- Preheat oven to 350F
- Bake for 1 hour and 15 minutes until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
- If you have a lot left over, portion into individual pieces, wrap well, label, date and freeze and these make great individual lunches
THE BEST LAYERED LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese
Provided by Matthew Johnson
Categories Lunch
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400°F (200°C).
- Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
- Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
- In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
- In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
ACADIA'S LASAGNA
Yum! I love lasagna. This is a great "one" dish anytime meal. I use a 12 " x 8" x 2" baking dish.
Provided by AcadiaTwo
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Boil water and olive oil, then remove from heat.
- Place lasagna noodles in hot water to soften for about 5 minutes, drain and and rinse in cool water.
- Brown ground meat.
- Saute onion, garlic, basil, oregano until onion is tender. Then mix with browned ground meat.
- Add tomatoes to meat mixture and simmer 30-minutes. Stir occasionally.
- Rub baking dish with butter then arrange three alternate layers of noodles, ricotta cheese, meat mixture and mozzarella.
- Top with parmesan cheese.
- Bake in a 350° oven for 40 mintes. Let stand 15 minutes before serving.
- Serves 6.
Nutrition Facts : Calories 486.4, Fat 23.6, SaturatedFat 13.9, Cholesterol 80.8, Sodium 447.3, Carbohydrate 41.3, Fiber 2.2, Sugar 3, Protein 27.4
More about "acadias lasagna recipes"
26 LASAGNA RECIPES YOUR FAMILY WILL LOVE - THE SPRUCE EATS
From thespruceeats.com
THE ULTIMATE LASAGNA | CANADIAN LIVING
From canadianliving.com
CLASSIC LASAGNA | CANADIAN LIVING
From canadianliving.com
EASIEST LASAGNA EVER - DAMN DELICIOUS
From damndelicious.net
LASAGNA - GIMME SOME OVEN
From gimmesomeoven.com
THE BEST MAKE AHEAD LASAGNA - CULINARY HILL
From culinaryhill.com
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
LIDIA'S ITALIAN-AMERICAN LASAGNA | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
EASY LAZY DAY LASAGNA - MOM ON TIMEOUT
From momontimeout.com
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
LASAGNA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BEST LASAGNA - CAFE DELITES
From cafedelites.com
RETRO RECIPE FOR SEAFOOD LASAGNA: DELICIOUS AND …
From acanadianfoodie.com
JULIA TURSHEN'S "A NICE LASAGNA" - ONCE UPON A CHEF
From onceuponachef.com
BEST EVER LASAGNA MADE WITH COTTAGE CHEESE
From ashcroftfamilytable.com
AUNT LANA'S LASAGNA RECIPE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
A NEAPOLITAN NONNA DOES LASAGNA - LA CUCINA ITALIANA
From lacucinaitaliana.com
RECIPES - ACADIANA TABLE
From acadianatable.com
ITALIAN LASAGNA: CREAMETTE BACK OF THE BOX RECIPE FOR ITALIAN LASAGNA
From amandascookin.com
ITALIAN-AMERICAN LASAGNA - LIDIA
From lidiasitaly.com
55 CHEESY, GOOEY LASAGNA RECIPES TO TRY TONIGHT - TASTE OF HOME
From tasteofhome.com
ACADIA S LASAGNA RECIPE - WEBETUTORIAL
From webetutorial.com
RECIPES - ACADIAN GENEALOGY - HISTORICAL ACADIAN-CAJUN RESOURCES
From acadian.org
OUR 15 BEST LASAGNA RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
CLASSIC LASAGNA - ONCE UPON A CHEF
From onceuponachef.com
EASY LASAGNA RECIPE (NO NEED TO BOIL THE NOODLES!)
From tastesoflizzyt.com
HOME-STYLE LASAGNA - LIDIA
From lidiasitaly.com
THE BEST ITALIAN LASAGNA RECIPES | OLIVIERI®
From olivieri.ca
I TRIED GIADA DE LAURENTIIS' CLASSIC ITALIAN LASAGNA - KITCHN
From thekitchn.com
EASY LASAGNA - IMMACULATE BITES
From africanbites.com
ACADIA'S LASAGNA - PLAIN.RECIPES
From plain.recipes
RECIPE DETAIL PAGE | LCBO
From lcbo.com
TRADITIONAL LASAGNA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LASAGNA (TRADITIONAL ITALIAN RECIPE) EASY STEP BY STEP DIRECTIONS
From christinascucina.com
WORLD BEST GARLIC COOKING RECIPES : ACADIA'S LASAGNA
From worldbestgarlicrecipes.blogspot.com
BEST EVER LASAGNA WITH MEAT SAUCE FROM LANA’S COOKING
From lanascooking.com
EASY NO FUSS LASAGNA - INSPIRED TASTE
From inspiredtaste.net
GRANDMA’S BEST LASAGNA RECIPE - THE PROUD ITALIAN
From theprouditalian.com
MAW-MAW'S LASAGNA WITH VELVEETA - COOKING WITH CARLEE
From cookingwithcarlee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love