THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
BARILLA NO-BOIL LASAGNA
This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I've been making this now for 3 years and everyone agrees--the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or "new baby" meal for a friend!
Provided by Monica in PA
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
- If you choose not to use the parmesan, just add more mozzarella.
- Set aside.
- In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
- Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
- Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
- Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
- For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
- Bake covered with foil for 50-60 minutes.
- Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
- Let stand 15 minutes before serving.
- If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
BERTOLLI LASAGNA
Use a flavorful tomato and basil sauce in this rich, layered baked lasagna, with three kinds of cheeses, that is easy to put together.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
- Spread 1 cup sauce in 9x13 inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce and 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella cheese; repeat. Top with remaining 4 noodles, then 1 cup sauce and remaining 1/4 cup Parmesan cheese.
- Cover with aluminum foil and bake 1 hour. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Garnish, if desired, with fresh basil leaves. Serve with remaining sauce, heated.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 32.6 g, Cholesterol 106.2 mg, Fat 18 g, Fiber 1.2 g, Protein 25.5 g, SaturatedFat 10.7 g, Sodium 391.1 mg, Sugar 2.3 g
BERTOLLI LASAGNA
Use a flavorful tomato and basil sauce in this rich, layered baked lasagna, with three kinds of cheeses, that is easy to put together.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
- Spread 1 cup sauce in 9x13 inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce and 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella cheese; repeat. Top with remaining 4 noodles, then 1 cup sauce and remaining 1/4 cup Parmesan cheese.
- Cover with aluminum foil and bake 1 hour. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Garnish, if desired, with fresh basil leaves. Serve with remaining sauce, heated.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 32.6 g, Cholesterol 106.2 mg, Fat 18 g, Fiber 1.2 g, Protein 25.5 g, SaturatedFat 10.7 g, Sodium 391.1 mg, Sugar 2.3 g
BERTOLLI LASAGNA
Use a flavorful tomato and basil sauce in this rich, layered baked lasagna, with three kinds of cheeses, that is easy to put together.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
- Spread 1 cup sauce in 9x13 inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce and 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella cheese; repeat. Top with remaining 4 noodles, then 1 cup sauce and remaining 1/4 cup Parmesan cheese.
- Cover with aluminum foil and bake 1 hour. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Garnish, if desired, with fresh basil leaves. Serve with remaining sauce, heated.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 32.6 g, Cholesterol 106.2 mg, Fat 18 g, Fiber 1.2 g, Protein 25.5 g, SaturatedFat 10.7 g, Sodium 391.1 mg, Sugar 2.3 g
BERTOLLI LASAGNA
Use a flavorful tomato and basil sauce in this rich, layered baked lasagna, with three kinds of cheeses, that is easy to put together.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
- Spread 1 cup sauce in 9x13 inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce and 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella cheese; repeat. Top with remaining 4 noodles, then 1 cup sauce and remaining 1/4 cup Parmesan cheese.
- Cover with aluminum foil and bake 1 hour. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Garnish, if desired, with fresh basil leaves. Serve with remaining sauce, heated.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 32.6 g, Cholesterol 106.2 mg, Fat 18 g, Fiber 1.2 g, Protein 25.5 g, SaturatedFat 10.7 g, Sodium 391.1 mg, Sugar 2.3 g
BERTOLLI LASAGNA
Use a flavorful tomato and basil sauce in this rich, layered baked lasagna, with three kinds of cheeses, that is easy to put together.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
- Spread 1 cup sauce in 9x13 inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce and 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella cheese; repeat. Top with remaining 4 noodles, then 1 cup sauce and remaining 1/4 cup Parmesan cheese.
- Cover with aluminum foil and bake 1 hour. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Garnish, if desired, with fresh basil leaves. Serve with remaining sauce, heated.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 32.6 g, Cholesterol 106.2 mg, Fat 18 g, Fiber 1.2 g, Protein 25.5 g, SaturatedFat 10.7 g, Sodium 391.1 mg, Sugar 2.3 g
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