Best Italian Lasagna Ever Recipes

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WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

BEST ITALIAN LASAGNA EVER!



Best Italian Lasagna Ever! image

This is the best lasagna recipe I have ever made. I had one lasagna several years ago that was out of this world and while this is not the same one, it is the closest one I have ever found. I like to make two and freeze one for later use.

Provided by alhardin

Categories     Kid Friendly

Time 1h20m

Yield 1 lasagna, 8-12 serving(s)

Number Of Ingredients 15

12 lasagna noodles
1 lb sweet Italian sausage link
1 lb ground beef
2 tablespoons garlic (pressed or minced)
2 tablespoons sugar
1/2 tablespoon salt
1 1/2 tablespoons sweet basil
pepper (to taste)
2 tablespoons parsley
20 ounces diced tomatoes
2 (6 ounce) cans tomato paste
2 (16 ounce) containers ricotta cheese (may use one container)
3/4 lb mozzarella cheese
3/4 cup parmesan cheese
1 egg

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.

Nutrition Facts : Calories 890.3, Fat 53, SaturatedFat 26.2, Cholesterol 196.3, Sodium 2022, Carbohydrate 47.7, Fiber 3.8, Sugar 12.5, Protein 55.6

CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

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

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

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.

ITALIAN LASAGNA



Italian Lasagna image

Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread.

Provided by Cathy

Categories     World Cuisine Recipes     European     Italian

Yield 15

Number Of Ingredients 15

9 thick slices bacon, diced
1 onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1 ½ teaspoons Italian seasoning
2 (28 ounce) cans tomato sauce
2 pounds Italian sausage
1 (16 ounce) package lasagna noodles
2 pints part-skim ricotta cheese
2 eggs
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
⅓ cup milk
8 slices provolone cheese
6 cups shredded mozzarella cheese

Steps:

  • Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
  • Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
  • Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
  • Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
  • Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

Nutrition Facts : Calories 754.8 calories, Carbohydrate 34.4 g, Cholesterol 156.1 mg, Fat 51 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 22.9 g, Sodium 1701.9 mg, Sugar 6.6 g

THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN)



The Best Lasagna Ever (Courtesy of Pioneer Woman) image

"I'm sure everyone has his own favorite lasagna recipe, but I'd just like to offer that this really is The Best Lasagna Ever. Part of its appeal is that the ingredients used are totally basic; you don't have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it's the easiest thing in the world." Aside from the simplicity and availability of ingredients, however, this lasagna is just dadgum good.

Provided by FeelinYummy

Categories     < 60 Mins

Time 1h

Yield 12 , 12 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
1 lb breakfast sausage, hot
2 garlic cloves, Minced
2 (14 1/2 ounce) cans whole tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon salt
3 cups cottage cheese
2 eggs, beaten
1/2 cup parmesan cheese, grated not shredded
2 tablespoons dried parsley
1 teaspoon salt
1 lb mozzarella cheese, sliced not shredded
1 (10 ounce) package lasagna noodles

Steps:

  • Bring a large pot of salted water to a boil.
  • Preheat oven to 350 degrees.
  • Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
  • Cook over medium-high heat until browned.
  • Drain half the fat; less if you're feeling naughty.
  • Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
  • Set aside.
  • In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
  • Stir together well, set aside.
  • Cook lasagna until "al dente" (not overly cooked).
  • To assemble:.
  • Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
  • Spoon half the cottage cheese mixture over the noodles, spread evenly.
  • Cover cottage cheese with a layer of mozzarella cheese.
  • Spoon a little less than half the meat mixture over the top.
  • Repeat, ending with meat mixture.
  • Sprinkle top generously with extra Parmesan.
  • Either freeze, refrigerate for up to two days, or bake immediately:
  • 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Nutrition Facts : Calories 575.5, Fat 32.8, SaturatedFat 14.4, Cholesterol 147, Sodium 1466.1, Carbohydrate 29.1, Fiber 3.2, Sugar 6.5, Protein 40.6

CLASSIC ITALIAN LASAGNE



Classic Italian lasagne image

Theo Randall shares his authentic Italian lasagne recipe, with a creamy béchamel sauce and classic defined layers. Everyone's favourite family meal

Provided by Theo Randall

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 19

250g pack fresh lasagne sheets
olive oil, for greasing
large handful grated parmesan
110g unsalted butter
1 celery stick, finely chopped
1 carrot, finely chopped
1 small red onion, finely chopped
25g dried porcini, soaked for 10 mins in hot water, drained and roughly chopped
1 rosemary sprig, leaves picked and chopped
1kg trimmed beef or veal flank, finely chopped (ask your butcher to do this for you)
125ml dry white wine
400g can good-quality chopped tomatoes
1l full-fat milk
1 bay leaf
75g unsalted butter
125g '00' pasta flour
good grating of nutmeg
100g parmesan, finely grated
2 egg yolks

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.

Nutrition Facts : Calories 729 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium

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2021-02-15 Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time. Step 2) – Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Then add the ground beef. Step 3) – Stir and cook for 5 minutes over medium / high heat.
From recipesfromitaly.com


BEST TRADITIONAL ITALIAN LASAGNA - COOKING WITH MICHELE®
2010-01-02 Make Recipe Powered by Instructions Brown beef and sausage together in a skillet over medium high heat until cooked through. Add 3 cups marinara sauce and stir together to combine. Spread 1 cup of marinara sauce on the bottom of a 9x13 glass baking dish. Lay 4 noodles across the bottom, overlapping slightly.
From cookingwithmichele.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


TRADITIONAL LASAGNA RECIPE - AN ITALIAN IN MY KITCHEN
2020-11-04 Let the Lasagna sit for about 5-10 minutes before serving. In a medium baking dish spread 2-3 spoonfuls of meat sauce on the bottom of the pan, place the lasagna noodles on top, then top with the meat sauce, white sauce, chopped mozzarella and parmesan cheese, continue with 3-4 layers, the last layer should be without the white sauce.
From anitalianinmykitchen.com


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