Classic Lasagna Recipes

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CLASSIC LASAGNA



Classic Lasagna image

I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite. This recipe comes from my mother. I think she got it off the back of a "Mueller's Lasagna box.

Provided by keen5

Categories     Meat

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground beef
3/4 cup chopped onion
2 tablespoons salad oil or 2 tablespoons olive oil
1 (1 lb) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder (I use real clove garlic, minced)
1/2 teaspoon black pepper
1/2 teaspoon oregano leaves
4 ounces lasagna noodles
1 lb ricotta cheese
8 ounces shredded mozzarella cheese (I like it cheesey, so I use more)
1 cup grated parmesan cheese

Steps:

  • In large heavy pan lightly brown beef and onion in oil.
  • Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
  • Meanwhile cook lasagne as directed; drain.
  • In 13x9x2" baking pan, spread about 1 cup sauce.
  • Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
  • Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
  • Allow to stand for 15 minutes; cut in squares to serve.
  • Makes 8 servings.
  • I make this a lot and serve with Italian garlic bread and salad.
  • It always gets a rave review, especially if the mozzarella strings with every bite.

Nutrition Facts : Calories 506.1, Fat 29.8, SaturatedFat 14.5, Cholesterol 101, Sodium 1453, Carbohydrate 28.1, Fiber 3.7, Sugar 7.3, Protein 33

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.

CLASSIC LASAGNA



Classic Lasagna image

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

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
⅓ cup grated Parmesan cheese
1 pound shredded mozzarella cheese

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

TRADITIONAL LASAGNA



Traditional Lasagna image

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

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese (about 6 ounces)
3 cups shredded part-skim mozzarella cheese, divided

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.

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

CLASSIC LASAGNA



Classic Lasagna image

While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, casseroles, pastas, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 pound Italian sausage, sweet or hot (optional), casings removed
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole, peeled tomatoes
1 (28-ounce) can crushed tomatoes
Kosher salt
1 1/2 pounds fresh mozzarella, grated or shredded into small pieces
16 ounces (2 cups) whole milk ricotta
1 cup coarsely grated Parmesan, plus more for sprinkling on top (optional)
1/4 cup heavy cream
Freshly ground pepper
1 pound dried lasagna noodles (not the no-boil variety)
Olive oil

Steps:

  • Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
  • Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
  • Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
  • Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
  • Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
  • Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
  • Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
  • Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
  • Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
  • Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams

CLASSIC LASAGNA



Classic Lasagna image

A definite crowd-pleaser, this classic lasagna is thick, rich and meaty with lots of cheese-just the way I like it. Even though my parents were Hungarian, I have a weakness for savory Italian foods like this. -Suzanne Barker, Bellingham, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 17

1/2 pound bulk Italian sausage
1/2 pound ground beef
1-1/2 cups chopped onion
1 cup chopped carrot
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
2 cans (28 ounces each) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
2 cartons (15 ounces each) ricotta cheese
3/4 cup grated Parmesan cheese, divided
1 large egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. , In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. , In a greased 13x9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan cheese. , Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 636mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 21g protein.

CLASSIC LASAGNA RECIPE BY TASTY



Classic Lasagna Recipe by Tasty image

When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.

Provided by Betsy Carter

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

nonstick cooking spray, for greasing
1 lb ground beef, cooked and drained of fat
4 cups marinara sauce
4 cups whole milk ricotta cheese
2 cups grated parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
15 lasagna noodles, cooked according to package instrucions
3 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
  • In a large bowl, mix together the ground beef and marinara sauce.
  • In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
  • Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
  • Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
  • Let the lasagna cool for 30-45 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams

CLASSIC LASAGNE



Classic lasagne image

Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 2h

Number Of Ingredients 9

2 tbsp olive oil, plus a little for the dish
750g lean beef mince
90g pack prosciutto
half quantity of our tomato sauce
200ml hot beef stock
a little grated nutmeg
300g pack fresh lasagne sheets
half quantity of our white sauce
125g ball mozzarella, torn into thin strips

Steps:

  • To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
  • Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
  • Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
  • Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
  • Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
  • Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
  • Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
  • Scatter 125g torn mozzarella over the top.
  • Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.71 milligram of sodium

EASY CLASSIC LASAGNA RECIPE



Easy Classic Lasagna Recipe image

Make lasagna just as good as Grandma's with our Easy Classic Lasagna Recipe! In just one hour, this classic lasagna recipe is ready to be enjoyed.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 9 servings

Number Of Ingredients 7

1 lb. lean ground beef
1/2 cup chopped onions
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
9 lasagna noodles, cooked
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally. Stir in pasta sauce; cover. Simmer on medium-low heat 15 min., stirring occasionally.
  • Spread 1/3 of the pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles, half the cottage cheese and 1/3 of the mozzarella. Repeat layers. Cover with remaining noodles, pasta sauce mixture and mozzarella; sprinkle with Parmesan.
  • Bake 30 min. or until heated through. Remove from oven; let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

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CLASSIC LASAGNA RECIPE - HOW TO MAKE LASAGNA - DELISH
2022-01-07 Directions. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and …
From delish.com
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CLASSIC LASAGNA RECIPE | SOUTHERN LIVING
Instructions Checklist. Step 1. Brown ground beef in oil in a large skillet, stirring to crumble; drain off pan drippings. Stir tomatoes, tomato paste, and seasonings into meat. Bring to a boil; reduce heat and simmer 40 minutes, stirring occasionally.
From southernliving.com
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CLASSIC LASAGNA RECIPE | MYRECIPES
Tip: make this lasagna bake for a crowd by doubling the recipe and making ahead of time. Prep steps one through four, cover, and freeze. Thaw and bake (covered) at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. By Colette Girard, Baltimore, Maryland. Recipe by Southern Living May 2006.
From myrecipes.com
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CLASSIC LASAGNA - CLASSICO® PASTA SAUCE - FOOD
Directions. Preheat oven 350°F. Cook pasta al dente according to package instructions. Drain and set aside. In a medium bowl, mix together Ricotta cheese, Parmesan cheese, eggs and 1 cup of Mozzarella cheese, and set aside. Meanwhile, in a large skillet over medium high heat, brown sausage for 4 to 6 minutes, or until cooked through, stirring ...
From classico.com
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CLASSIC LASAGNA | BETTER HOMES & GARDENS
Lasagna with Bechamel. For Béchamel sauce, in a 3-quart saucepan melt 3 Tbsp. butter with 3 cloves minced garlic over medium heat for 1 minute. Stir in 3 Tbsp. all-purpose flour, 1/2 tsp. salt, and 1/2 tsp. black pepper. Gradually whisk in 2-1/2 cups milk. Cook, whisking constantly, until thickened and bubbly. Cook and whisk 2 minutes more.
From bhg.com
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BEST CLASSIC LASAGNA RECIPE | GREAT GRUB, DELICIOUS TREATS
2014-12-02 Step 2- Making the Meat Sauce. In a large skillet, over medium high heat, heat oil, onions and garlic for a few minutes then add ground beef. Cook until meat is no longer pink and onions are tender. Drain grease, then return to pan. Next, add tomato sauce, tomato paste, water, seasonings and bring to a boil.
From greatgrubdelicioustreats.com
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26 LASAGNA RECIPES YOUR FAMILY WILL LOVE - THE SPRUCE EATS
2021-04-14 Crunchy bell peppers, carrots, mushrooms, zucchini, and broccoli are layered with lasagna noodles, a seasoned mixture of ricotta, Parmesan and mozzarella cheeses, and store-bought Alfredo sauce. Nutritious and delicious, this is one family recipe that kids and adults alike will love. Continue to 17 of 26 below. 17 of 26.
From thespruceeats.com
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CLASSIC LASAGNA WITH BECHAMEL SAUCE - MUCH BUTTER
2021-06-03 Preheat oven to 350°F or 180°C. To assemble, add a layer of meat bolognese sauce to a 7.5×9.5×2-inch glass rectangular dinnerware. Add a layer of béchamel sauce on top of bolognese sauce, then cover with lasagna sheets. thrice following with the order. Lastly, top with mozzarella cheese. Bake for 25 minutes. Enjoy!
From muchbutter.com
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CLASSIC LASAGNA RECIPE | MYRECIPES
Step 2. Cook noodles according to package directions; drain, and set aside. Step 3. Combine cottage cheese and next 5 ingredients in a large bowl. Step 4. Place half of noodles in a 13- x 9-inch greased baking dish. Spread half of cottage cheese mixture over noodles, and top with half of cheese slices.
From myrecipes.com
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CLASSIC LASAGNA | MIDWEST LIVING
Step 1. In a medium bowl, combine egg, ricotta cheese, cottage cheese, 1/2 cup Parmesan cheese and black pepper. Stir in spinach. Step 2. To assemble, spread 1/2 cup of the sauce evenly in the bottom of prepared baking dish. Arrange 3 lasagna noodles in the dish. Spread with half of the filling.
From midwestliving.com
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CLASSIC LASAGNA - ONCE UPON A CHEF
2020-12-15 Bake for 40 minutes in a 375°F oven. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes. Remove from the oven and let stand for 15 to 20 minutes before serving.
From onceuponachef.com
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BEST MEATY LASAGNA RECIPE - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 23600 › worlds-best-lasagna. All information about healthy recipes and cooking tips
From therecipes.info
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LASAGNA, THE ORIGINAL RECIPE - LA CUCINA ITALIANA
2020-03-28 Lasagna: how to make the sauce. Now let’s make the filling – meat sauce and béchamel sauce.Let's start with the meat sauce. You’ll need the following ingredients: 11 oz ground beef, 5 oz bacon, 2 ½ oz carrot, 2 oz celery, 2 oz onion, 1 ½ cup tomato purée or peeled tomatoes, half a cup of dry white wine, half a cup of whole milk, broth, olive oil or butter, salt …
From lacucinaitaliana.com
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30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE IDEAS | RECIPES, …
Get the Recipe: Classic Italian Lasagna Sausage Lasagna Just a little turkey sausage and a pillowy part-skim ricotta and cottage cheese layer make …
From foodnetwork.com
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EASY LASAGNA RECIPE - CREME DE LA CRUMB
2021-11-04 Preheat oven to 350 degrees and grease a 9×13 inch baking dish. In a skillet over medium heat, brown the sausage, breaking apart as it cooks. Once browned, stir in garlic, Italian seasoning, and tomato sauce/marinara sauce. Bring to a simmer and cook for 5 minutes.
From lecremedelacrumb.com
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CLASSIC RECIPE FOR LASAGNA | CHATELAINE
PREHEAT oven to 400F. MELT butter in a medium saucepan over medium-low. Whisk in flour until mixture forms a paste, about 2 min. Gradually whisk in …
From chatelaine.com
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CLASSIC ITALIAN LASAGNA RECIPE | HOW TO LAYER LASAGNA
2022-04-10 Add crushed tomatoes, tomato paste, andtomato sauce to the pan, along with 1 teaspoon of salt, pepper, Italianseasoning or oregano and 2 tablespoons of parsley, adjusting the quantitiesaccording to taste along with a pinch of garlic powder.
From regionalfoodsolutions.com
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THE BEST CLASSIC LASAGNA RECIPE
2021-09-27 The Spruce / Cara Cormack. Start the sauce about 30 minutes in advance. In a large deep saucepan over medium heat, sauté the onion and garlic in 3 tablespoons of olive oil until onions are soft. The Spruce / Cara Cormack. Add the ground beef and brown, stirring frequently. The Spruce / Cara Cormack.
From thespruceeats.com
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CLASSIC LASAGNA RECIPE - I WASH YOU DRY
In a bowl combine the ricotta, 1 cup of mozzarella, parmesan, egg, Italian seasoning, garlic powder, salt and pepper. Stir until combined. Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch casserole dish. Line 3 lasagna noodles on top of sauce, spread half of the ricotta mixture evenly over the noodles.
From iwashyoudry.com
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WE TRIED 4 FAMOUS LASAGNA RECIPES - HERE'S THE BEST | KITCHN
2021-10-20 I chose four recipes that each took a unique approach to this type of lasagna. Allrecipes’ version, by John Chandler, featured layers of pasta, ground beef sauce, ricotta, mozzarella, and Parmesan and had an overwhelmingly positive five-star rating and over 13,000 reviews. Martha Stewart’s recipe also included the classic components, but ...
From thekitchn.com
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LASAGNA (TRADITIONAL ITALIAN RECIPE) EASY STEP BY STEP DIRECTIONS
2020-10-24 In a large, heavy pot, put the olive oil, garlic and parsley over medium high heat. When the garlic begins to brown, increase the heat and add the ground beef. Break up the beef, but keep it rather chunky. Sprinkle with about 1/2 tsp of salt. When the beef is beginning to dry up, add the tomatoes and stir well.
From christinascucina.com
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CLASSIC LASAGNA RECIPE | THE MODERN PROPER
The layers go like this: Layer 1: A little marinara and lasagna noodles. Layer 2: spread out some of the meaty tomato sauce. Layer 3: ricotta cheese mixture. Layer 4: mozzarella cheese. Repeat! For this recipe, you should be able to get about four layers. You’ll finish it with one last layer of noodles, sauce and cheese.
From themodernproper.com
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Top Asked Questions

How to make the best lasagna recipe?
The perfect lasagna recipe made with parmesan ricotta cheese filling, melted mozzarella cheese, lasagna noodles, and a robust tomato meat sauce. It is the best lasagna recipe! Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook for about 3-4 minutes. Add ground beef and increase heat to medium-high.
What is in this classic lasagna?
This is a wonderful, classic lasagna recipe – nothing too fancy, just layers of pasta, meat sauce, a ricotta cheese mixture, and mozzarella – and it’s one that everyone should have in their own recipe collection!
How do you cook lasagna noodles with ricotta cheese?
Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles. Sprinkle a layer of a third of the grated mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple inches.
How to cook lasagna with sausage and noodles?
Directions. 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.

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