Best Coffee Cake Recipe Recipe For Lasagna

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.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
• Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
• Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
• Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GRAHAM STREUSEL COFFEE CAKE

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions. , Pour half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture., Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over coffee cake.

BEST LASAGNA

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

LASAGNA CAKE

Steps:

• Turn the pound cakes on their sides and thinly slice with a long serrated knife. You should get 4 or 5 lasagna noodle-size pieces from each cake.
• Make the sauce: Combine the berries and 2 tablespoons confectioners' sugar in a bowl and puree with an immersion blender until mostly smooth. Stir in the yellow food coloring.
• Whisk the heavy cream with the remaining 2 tablespoons confectioners' sugar in a bowl until soft peaks form. Fold in the ricotta.
• Arrange a layer of cake in a 9-by-13-inch baking dish, trimming the pieces to fit. Spread one-third of the berry mixture on top.
• Dollop some of the ricotta mixture on top.
• Gently spread the ricotta mixture, then continue to cover the whole cake (you should use about half of the mixture).
• Top with another layer of pound cake, then a layer each of berry sauce and ricotta and a final layer of pound cake. Spread with the remaining berry sauce.
• Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted. Spoon over the cake and gently spread.
• Broil until the white chocolate is golden in spots, or lightly brown the top with a kitchen torch. Top with mint.

ITALIAN SAUSAGE LASAGNA

Steps:

• In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
• Heat oven to 350°F. Cook and drain noodles as directed on package.
• In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
• Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.