Erins Lasagna Recipes

EASY LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

BEST LASAGNA

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.

WORLD'S BEST LASAGNA

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.

EMERIL'S LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.
• In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.

EMERIL'S TURKEY LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine the ricotta, provolone, mozzarella, romano, egg, milk, basil, garlic, and olive oil. Mix well. Season with salt and pepper.
• To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of a deep 13 by 9-inch pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour.
• Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley.
• In a large nonreactive saucepan over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. Brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat, discard the bay leaves and thyme sprigs and let sit for 15 minutes before using.

MARSHA'S VERSION OF ERIN'S MEXICAN LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown turkey.
• Add seasoning packet, onion, enchilada sauce, salsa, corn and black beans.
• Simmer for 5-7 minutes.
• Combine cottage cheese and eggs.
• Spray 9 x 13 pan with cooking spray.
• Assemble lasagna in following order 1/3 meat mixture, enough tortillas to cover layer (will have to be ripped to fit), 1/3 cottage cheese mixture, 1/3 cheese, repeat.
• Bake at 350°F for 25 minutes.
• Let stand for 10 minutes before serving.

KIM'S LASAGNA

Steps:

• Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.
• Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.
• Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.
• Preheat oven to 375 degrees F (190 degrees C).
• Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes. Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.

EMERIL'S 1-2-3 LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a large saucepan, brown ground beef over medium heat, drain fat.
• Season with some salt, pepper, and some Essence to taste).
• Add the tomato sauce and simmer for 10 minutes.
• In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, 1/2 tsp Essence, 1/2 tsp salt, parsley, basil, and b1/4 tsp black pepper.
• Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole.
• Lay 3 lasagna noodles lengthwise down the dish.
• The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula.
• Sprinkle 1 cup of the mozzarella evenly over the ricotta.
• Repeat with the remaining ingredients, for a total of 4 layers of noodles.
• Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan. Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.
• Remove the casserole from the oven, and remove the aluminum foil.
• Return to the oven and bake, uncovered, for 10 minutes.
• Remove from the oven and let sit for 10 minutes before serving.

EMERIL'S LASAGNA BOLOGNESE

Steps:

• For Bolognese Sauce: In large pot heat butter over medium-high heat.
• Add bacon and ham and saute until carmelized and light brown, about 10 minutes.
• Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes.
• Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.
• Add garlic, cloves and nutmeg to the pan and cook for 2 minutes.
• Add wine and cook till almost evaporated.
• Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful.
• Season to taste with salt and pepper.
• Stir in the creamand parsley and adjust seasoning if necessary.
• Set aside until ready to assemble.
• Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes.
• Slowly whisk in milk to blend together.
• Set over high heat and quickly bring to a boil for 1 minute, stirring constantly.
• Allow to cook for 5 minutes or so until floury taste is gone.
• Remove from heat and add salt and nutmeg to taste.
• To assemble:Preheat oven to 350.
• Butter a large rectangular baking dish.
• Spoon 1/2 cup of meat sauce onto the bottom of the dish.
• Cover with 1 layer of cooked lasagna noodles.
• Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese.
• Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese.
• Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown.
• Let rest for 10 minutes before serving.

ERIN'S LASAGNA

Steps:

• Brown sausage on medium heat, drain.
• Add sauce.
• Sauté zucchini and yellow squash in a little butter with salt and pepper.
• In a small bowl, combine ricotta, egg, basil and oregano.
• In a 13x9-inch pan, spread about 3/4 cup of the sauce on the bottom.
• Top with 3 noodles, they will expand when cooked.
• Spread about 2/3 cup of ricotta over noodles.
• Sprinkle some of the veggies on this, top with about 3/4 cup of the sauce, top that with 1 cup of cheese.
• Repeat this 3 times.
• Sprinkle with remaining cheese.
• Cover with foil, bake at 350°F for 30 minutes.
• Remove foil, bake for 10-15 minutes until hot and bubbly.
• Let stand for 5 minutes when removed from the oven.