Doris Roberts Lasagna 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

DORIS ROBERTS' LASAGNA



Doris Roberts' Lasagna image

Everybody will love Doris' lasagna recipe. Actress Doris Roberts, whose 73 years have been filled with exotic travel and exciting jobs, may have little in common with smothering mother Marie Barone, the character she plays on "Everybody Loves Raymond". But they both know the restorative value of comfort food like lasagna. This recipe (and staging directions) are from Roberts' autobiography, "Are You Hungry, Dear?" The recipe call for her Doris Roberts' Meatballs and her Doris' Roberts Meat Sauce. These are also posted on this site. This was in our local paper. This recipe is best served with passive-aggressive questioning and subtle innuendo!

Provided by Judith N.

Categories     European

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 Italian sausages
1 lb fresh white button mushrooms, sliced
1 cup frozen peas
2 (16 ounce) boxes lasagna noodles
6 hard-boiled eggs, sliced into discs
1 raw egg
25 -30 meatballs (see Doris Roberts' Meatballs)
1 (16 ounce) container ricotta cheese
1 lb mozzarella cheese, shredded
1 cup parmesan cheese, cheese grated
meat, sauce (see recipe)

Steps:

  • In a saute pan, fry sausages until cooked through. When cool, slice and set aside. Saute mushrooms and peas in butter, salt and pepper until soft and mushrooms are starting to brown. Set aside.
  • Cook noodles according to package. Drain, separate and set aside.
  • Slice eggs and set aside.
  • In a fairly deep baking dish, ladle a thin layer of sauce on the bottom (only enough to keep the first layer of noodles from sticking to the dish). Line the dish horizontally with noodles allowing a generous overhang. Spoon on a bit more sauce and arrange another layer of noodles vertically (as if your were making a lattice pie crust). You'll use the noodles that hang over the sides of the dish to wrap the lasagna when you're finished building the layers. Scatter a layer of meatballs onto the noodles. (Be sure to mind the amount of residual sauce that is spooned with the meatballs, as to much sauce will make the dish runny and unable to maintain its shape on the dinner plate).
  • Add sliced sausage, egg slices, mushrooms and peas on top of the meatballs. Drop generous dollops of ricotta, followed by a handful of shredded mozzarella and sprinkling of parmesan cheese. Repeat layers until the dish is full; this should give you three substantial layers. When construction is complete, fold the overhanging noodles over the top of the dish. Finish with a layer of sauce and some more parmesan.
  • Beat one egg vigorously and pour it over the finished lasagna to keep your masterpiece together. Tap dish on counter top to settle layers.
  • Bake at 325°F for 30 to 40 minutes.

Nutrition Facts : Calories 1314.8, Fat 55.8, SaturatedFat 27, Cholesterol 393.3, Sodium 1574.8, Carbohydrate 127, Fiber 6.7, Sugar 7.5, Protein 73.4

5-CHEESE LASAGNE



5-Cheese Lasagne image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h10m

Yield 12 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small white onion, diced
1 clove garlic, minced
One 16-ounce can crushed tomatoes
1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley)
Salt and freshly ground black pepper
One 16-ounce package lasagne noodles (which contains approximately 16 to 20 noodles)
4 ounces mascarpone cheese
4 ounces ricotta cheese
1/2 cup grated Parmesan (about 4 ounces)
2 large eggs
1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish
2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems)
1/2 pound sliced provolone
1 cup shredded mozzarella (about 8 ounces)

Steps:

  • Bring a large pot of salted water to a boil for the lasagne noodles.
  • To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
  • Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
  • This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
  • Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
  • The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
  • Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

DAVE GROHL'S BADASS LASAGNA



Dave Grohl's Badass Lasagna image

Dave Grohl shared this family favorite with me, and it's the best lasagna I have ever tasted! I make mine dairy free by swapping out the butter for 4 extra tablespoons of olive oil and the mozzarella and Parmesan with vegan alternatives.

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 17

6 tablespoons olive oil
4 tablespoons lightly salted butter, plus more for greasing the pan
3 small onions, finely chopped
4 cloves garlic, minced
3 stalks celery, finely chopped
2 carrots, peeled and finely chopped
2 bay leaves
2 1/2 pounds plant-based ground beef alternative
3 tablespoons tomato paste
7 ounces marinara sauce or tomato passata
1 1/2 cups red wine
1 1/2 cups vegetable broth
4 pinches ground nutmeg
Sea salt and freshly ground black pepper
9 no-boil lasagna sheets
14 ounces whole milk mozzarella, coarsely grated
2 ounces grated Parmesan

Steps:

  • Heat the oil and butter in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes. Add the garlic, celery, carrots and bay leaves and cook, stirring frequently, until soft, about 10 minutes.
  • Turn the heat up to medium-high. Add the plant-based ground beef alternative and break up with a fork if necessary. Add the tomato paste and marinara sauce and cook until bubbly, about 2 minutes.
  • Splash in the red wine and cook until it has evaporated. Remove the bay leaves, then pour in the broth and add the nutmeg, 3 pinches of salt and a sprinkle of pepper.
  • Simmer uncovered, stirring occasionally and adding a splash of water if dry, until the sauce has darkened and thickened and all the flavors have infused, about 2 hours.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C) with a rack in the center. Grease an 8-by-12-inch broiler-safe baking dish or lasagna pan with butter.
  • Spoon a thin layer of sauce into the bottom of the pan. Top with a layer of 3 pasta sheets, followed by a third of the remaining sauce and a third of the mozzarella and Parmesan. Repeat the layers with the pasta, sauce and cheeses twice more until you have 3 layers in total.
  • Cover the dish with aluminum foil and bake until the lasagna is bubbling and the cheese is melted, about 25 minutes.
  • Remove the foil and turn the oven to broil, keeping the lasagna on the center rack. Cook to crisp the top, being careful not to let it burn, 10 to 15 minutes more.
  • Let cool for 15 minutes. Then it's ready to eat.

BEST LASAGNA



Best Lasagna image

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.

BRENDA'S LASAGNA



Brenda's Lasagna image

This is a faster, and less expensive lasagna.

Provided by BRENDAJALOMOS

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 8

1 (16 ounce) package lasagna noodles
1 pound lean ground beef
salt and pepper to taste
1 (16 ounce) jar spaghetti sauce
1 clove garlic, minced
½ pound shredded mozzarella cheese
½ pound shredded Cheddar cheese
1 pint ricotta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
  • In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
  • Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 53.4 g, Cholesterol 108.3 mg, Fat 29.3 g, Fiber 3.4 g, Protein 41.3 g, SaturatedFat 15.7 g, Sodium 707.3 mg, Sugar 7.5 g

DORIS ROBERTS' MEAT SAUCE



Doris Roberts' Meat Sauce image

You need to use good olive oil, not that cheap stuff from the 99-cent store for this recipe! This goes with Doris Roberts' Lasagna and Doris Roberts' Meatballs' recipes also on this site! Enjoy! From our local newspaper.

Provided by Judith N.

Categories     European

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 large onion, chopped
4 garlic cloves, chopped
2 tablespoons basil
1 tablespoon parsley, chopped
1 pinch oregano (large)
salt and pepper, to taste
1 lb ground beef
2 (28 ounce) cans whole tomatoes with basil
1 (28 ounce) can tomato puree

Steps:

  • Cover the bottom of a large pan with good olive oil and turn heat under it to medium. When the oil becomes fragrant, it is warm enough to add the garlic. Add garlic, onion, basil, parsley, oregano, salt and pepper and saute until onion is golden.
  • Add meat and cook until brown, breaking it apart with a wooden spoon.
  • Add the tomatoes, crushing them by hand. Add puree. Cover and lower heat, stirring occasionally for 15 minutes. Uncover and continue cooking another 15 minutes. Serve over your favorite pasta or use in lasagna.

Nutrition Facts : Calories 226.8, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 88.4, Carbohydrate 15.2, Fiber 3, Sugar 7.5, Protein 16.6

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THE PIONEER WOMAN’S LASAGNA RECIPE | LEITE'S CULINARIA
2021-05-13 In a large skillet or saucepan, combine the ground beef, sausage, and garlic. Cook over medium-high heat until the meat is browned. Drain off about half the fat. Add the tomatoes, tomato paste, 1/4 cup of the parsley, the basil, and 1/2 teaspoon of the salt. Reduce the heat and simmer gently for 45 minutes.
From leitesculinaria.com


SAMIN NOSRAT'S 'THE BIG LASAGNA' RECIPE - TODAY
2020-05-15 4 tablespoons; extra-virgin olive oil (if using fresh spinach) ; 1 pound; fresh mature spinach, washed and ends trimmed, 1 pound baby spinach or 1½ cups frozen spinach, thawed ; Fine sea salt; 2 ...
From today.com


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