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.
AMERICAN LASAGNA
Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor.
Provided by ETHELMERTZ
Categories World Cuisine Recipes European Italian
Time 1h55m
Yield 8
Number Of Ingredients 17
Steps:
- In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
- In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
- Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
- Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 663.6 calories, Carbohydrate 48.3 g, Cholesterol 168.4 mg, Fat 29.5 g, Fiber 4.2 g, Protein 50.9 g, SaturatedFat 15.2 g, Sodium 1899.7 mg, Sugar 13.8 g
CLASSIC ITALIAN-AMERICAN LASAGNA
Make and share this Classic Italian-American Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet over medium heat, brown the ground beef, onion, celery, red pepper, and garlic; drain off fat.
- Add/mix in basil, oregano, thyme, 1 ½ teaspoons salt, diced tomatoes, and tomato paste; simmer for 30-45 minutes, stirring occasionally.
- Preheat oven to 375°.
- Bring a big pot of salted water to a boil; add in lasagna noodles, and cook for 9 minutes, or until al dente; drain.
- Lay noodles, flat on towels, and blot dry.
- In a bowl, mix the eggs, ricotta, 2 tablespoons parmesan cheese, parsley, and 1 teaspoon salt; set aside.
- Oil the bottom and sides of a 13 x 9 inch baking dish.
- Layer 1/3 of the lasagna noodles in the bottom of the pan; cover the noodles with half of the mozzarella cheese, and 1/3 of the sauce; repeat.
- Top with remaining noodles and sauce.
- Sprinkle the remaining Parmesan over the top.
Nutrition Facts : Calories 533.8, Fat 30.2, SaturatedFat 15.9, Cholesterol 179.7, Sodium 1930.7, Carbohydrate 22, Fiber 4.1, Sugar 11, Protein 44.6
CLASSIC LASAGNA
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Provided by Barb R
Categories World Cuisine Recipes European Italian
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g
CLASSIC ITALIAN LASAGNE
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
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
CLASSIC ITALIAN LASAGNA
Make and share this Classic Italian Lasagna recipe from Food.com.
Provided by seahorse73
Categories European
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 27
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.
- Simple Tomato Sauce: 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.
Nutrition Facts : Calories 1558.3, Fat 88.5, SaturatedFat 37.4, Cholesterol 312.7, Sodium 1761.4, Carbohydrate 132.2, Fiber 20.1, Sugar 26.7, Protein 70.6
TRADITIONAL LASAGNA
My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.
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