WORLD'S BEST LASAGNA
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
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 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.
DONNA LASAGNA
This traditional lasagna is a real crowd-pleaser. With ground beef, Italian sausage, a from-scratch tomato sauce and a rich cheese sauce, it's hearty and delicious. I get lots of compliments when I put together and share this wonderful dish.-Donna Patterson, Davenport, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato puree, tomato paste, 1 tablespoon parsley, sugar, basil, 1 teaspoon salt and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and remaining parsley and salt. , Spread 1/2 cup meat mixture in a greased 13x9-in. baking dish. Layer with 3 noodles, a third of the cheese mixture, 1-1/3 cups mozzarella cheese and a third of remaining meat sauce. Repeat layers twice., Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 377 calories, Fat 18g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 925mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 29g protein.
CLASSIC LASAGNE
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
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
CLASSIC LASAGNA RECIPE BY TASTY
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
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
LASAGNA DELIZIOSA
Everyone loves this lasagna. It's often served as a birthday treat for guests. I've lightened it up a lot from the original, but no one can tell the difference! -Heather O'Neill, Troy, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the tomatoes, tomato paste, water, sugar, basil, fennel and pepper. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally., Meanwhile, preheat oven to 375°. In a small bowl, combine the egg, ricotta cheese, parsley and salt. Drain noodles and rinse in cold water. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with three noodles, 2 cups meat sauce, 2/3 cup ricotta cheese mixture, 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat layers twice., Cover and bake 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 323 calories, Fat 12g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 701mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
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