Authentic Italian Lasagne Recipes

CLASSIC ITALIAN LASAGNA

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.

TRADITIONAL LASAGNA

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.

BEST ITALIAN LASAGNA EVER!

Steps:

• Preheat oven to 375°F.
• Boil noodles and drain (you may also use uncooked noodles).
• Sauté garlic, sugar and salt.
• Add sausage and ground beef and brown, breaking into small crumbles.
• Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
• Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick).
• Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
• Bake covered for 25 minutes.
• Uncover and bake another 25 minutes.
• Let cool about 10-15 minutes then cut and serve.
• Leftovers may be frozen and then heated in the oven until hot and melty.
• Goes great with crusty garlic toast and a salad.

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.

AUTHENTIC ITALIAN LASAGNE

Steps:

• Over medium heat melt 4 tbsp butter in a sauce pan and sauté the onion, celery and the chopped prosciutto for about 3-4 minutes.
• Add the ground beef and let them brown nicely, stirring constantly. Stir in the wine a little at a time until it is completely incorporated.
• At this point add the chicken stock, pomodoro sauce and salt to taste. Cover and cook on a very low flame for an hour and a half, stirring occasionally. Add more broth if necessary.
• Preheat oven to 400°F.
• Cook the pasta as directed for al dente. Drain and set on parchment paper on a baking sheet. Drizzle a little olive oil on the top of the pasta so the next layer won't stick.
• Brush a high-sided 9-by-13-inch (23-by-33-cm) baking pan with butter and place it on top of a baking sheet to catch any potential overflow. Cover the bottom of the pan with a layer of lasagne, Put a half of the meat sauce, 1/3 of béchamel sauce and 1/3 of the parmigiano-reggiano cheese. Repeat this for the next layer, and top with a layer of lasagne. Cover with the remaining béchamel, Parmigiano-Reggiano and remaining tablespoons of butter.
• Bake at 400°F for 20 minutes. Let rest 15 minutes before cutting and serving.

CLASSIC ITALIAN LASAGNE

Steps:

• For the ragu, melt the butter in a large flameproof casserole dish over a medium heat until foaming. Add the celery, carrot, onion, porcini, rosemary and some seasoning, and fry for 5 mins.
• Season the meat, add to the dish and cook for 5 mins until browned. Pour in the wine, add the tomatoes and bring to the boil.
• Reduce the heat to low, put the lid on the dish and cook for 1hr 30 mins, removing the lid for the final 30 mins so the sauce can reduce. The meat should be tender but not too broken up, and the sauce should be thick. Taste for seasoning. You can cook it for longer if you have time - the flavour will only improve.
• For the béchamel sauce, pour the milk into a saucepan with the bay leaf. Bring to a simmer, turn off the heat and set aside. In a heavy-based saucepan, melt the butter over a medium heat, then whisk in the flour and hot milk. Whisk vigorously until smooth, then cook for 10-15 mins until very thick. Remove the bay leaf and season, grating in nutmeg to taste. Stir in the parmesan and egg yolks, then set aside to cool.
• Heat oven to 180C/160C fan/gas 4. Working in batches of three, plunge the pasta sheets into a pan of boiling salted water for 20 secs, just to soften, then immediately put in a bowl of ice-cold water.
• Rub oil onto the base and sides of a large baking dish. Put a layer of pasta on the base, then add a layer of ragu, followed by a layer of béchamel sauce. A good tip, for really defined layers, is to pipe the béchamel sauce over.
• Repeat this process until you have used all the pasta and ragu, and finish with a layer of béchamel sauce on top. Sprinkle the top with a generous layer of parmesan.
• Bake in the oven for 40-45 mins or until bubbling and golden brown, then remove from the oven and leave to settle for 10 mins.
• Cut the lasagne into squares and let it sit for another 10 mins before serving - this keeps the layers defined and helps it cool down more quickly.

AUTHENTIC ITALIAN CROCK POT LASAGNA

Steps:

• Spray crock pot with non-stick cooking spray.
• Heat olive oil and saute onion and garlic in Dutch oven.
• Add ground beef and cook until lightly browned.
• Add salt and pepper and mix well. Remove meat from pan and set aside.
• Add tomato paste and cook approximately 5 minutes, until browned.
• Add crushed tomatoes, basil, wine, sugar and hot pepper. Stir in the browned ground beef and mix well.
• Cover and let simmer 30 minutes while you prepare the cheese mixture.
• Place ricotta cheese in large mixing bowl.
• Make a well in the center and add 1/2 cup Romano cheese, mozzarella cubes, salt, pepper, and parsley.
• In a small bowl, beat egg lightly. Pour into center well with cheeses.
• Mix until thoroughly combined.
• When tomato sauce has cooked for 30 minutes, spoon a layer of tomato sauce into a 6-qt. oval crock pot.
• Cover with a layer of lasagna noodles, overlapping and breaking pasta to fit all around the bottom, if necessary.
• Add half of the ricotta mixture and carefully spread over lasagna noodles with a frosting knife.
• Cover with a layer of sauce. Then add another layer of lasagna noodles, ricotta mixture, sauce.
• End with a final layer of lasagna noodles and the remaining sauce.
• Cover and cook on low for 4 hours. (I have to set mine on 8 hours and shut it off or switch it to keep warm after 4 hours since my slow cooker cooks anything under 8 on high.).
• In the last 60 minutes, sprinkle top with remaining Romano cheese and slices of mozzarella.