CROWD-SOURCED MEAT LASAGNA
There are very few dishes that taste equally as good, if not better, on the second day as they do on the first. Lasagna is one of them. It takes a bit of effort to make, but with your help we've created a great recipe for this layered dish. In my first question to you about this recipe, I asked what direction we were going for the noodles. When 64% of you said you wanted to use OG (dried) lasagna noodles, I knew we were in for a classic version. Make no mistake, this is a meat lasagna, because 84% of you wanted to push the veggies aside. Which brings me to the cheese: This lasagna is loaded with so much of it, I expect to see plenty of cheese pulls on social media (tag me)! Mozzarella and ricotta were the top picks, so we piled them on - along with a dusting of Parmesan. Once you bake your lasagna, try this tip: Use the tines of a fork to perforate the cheesy top into squares so you don't drag your cheese along with the knife when you're serving it. And of course, don't forget to follow me @SunnyAnderson on Twitter to catch the next poll.
Provided by Sunny Anderson
Categories main-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
- Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
- Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
- Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
- Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.
CLASSIC MEAT LASAGNA
This classic meat lasagna is filled with layers of pasta, homemade meat sauce, and lots of ricotta, mozzarella, and parmesan cheese.
Provided by Annalise
Categories Main Course
Time 2h
Number Of Ingredients 19
Steps:
- Add 1 tablespoon olive oil to medium pot set over medium high heat. Add sausage, pork, and beef and cook until browned and almost done all the way through, about 5 minutes.
- Add the chopped onion. Cook until onions are soft, about 4-5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour crushed tomatoes and tomato sauce into the pan, along with the salt, pepper, and herbs.
- Bring to a boil and simmer for about 20 minutes until thickened slightly. Taste and add more salt and pepper if needed. Remove from heat.
- Preheat oven to 350°F and grease a 9x13-inch baking or casserole dish.
- In a bowl, combine the ricotta cheese with the basil, salt and pepper.
- Spread a thin layer of meat sauce over the bottom of the pan. Top with a single layer of lasagna noodles, breaking a few as needed to cover entire pan. Dollop with ½ of the ricotta mixture and spread into an even layer. Sprinkle with ⅓ of the mozzarella cheese.
- Repeat these layers one more time, using ½ of remaining meat sauce this time (not a thin layer).
- Add one more layer of noodles. Top with remaining meat sauce. Sprinkle with remaining mozzarella cheese. Top with parmesan cheese.
- Cover with foil and bake for about 35 minutes. Remove foil and continue to bake until sauce is bubbling and cheese is lightly browned, 15-20 minutes more.
- Remove from the oven and let rest for 15-20 minutes before slicing and serving.
- Store leftovers in the fridge for up to 1 week.
Nutrition Facts : Calories 548 kcal, Carbohydrate 39 g, Protein 31 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 98 mg, Sodium 1223 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
THREE MEAT LASAGNA
This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. This is the first time I've written my lasagna recipe down. Although I have made literally thousands of pans of lasagna throughout my years (I worked as a cook), I find this one perfectly acceptable (and I consider myself a lasagna snob). So you should certainly enjoy this, if not make it the only lasagna recipe you make from now on.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 23
Steps:
- Cook onion in olive oil in a large skillet until tender, several minutes.
- Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
- Drain fat.
- Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
- Reduce heat, cover, and simmer for 25-30 minutes.
- Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
- In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
- Preheat oven to 375°F.
- In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
- On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
- If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
- Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
- Allow to rest for 10-15 minutes before slicing and serving.
Nutrition Facts : Calories 767.6, Fat 56.4, SaturatedFat 26.1, Cholesterol 215.9, Sodium 2233.5, Carbohydrate 18.6, Fiber 2.7, Sugar 11, Protein 46.9
FANTASTIC MEAT LASAGNA
This is my own recipe that I've played with over the years. It used to use a lot more cheese, but I've simplified it and enjoy it much more this way. I don't like a lot of noodles in my lasagna, but you can always use more if you prefer.
Provided by Glitterhoof
Categories European
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 375 degrees.
- In a non-stick skillet brown meat with salt and pepper. When browned stir in basil, tomato paste, crushed tomatoes, pasta sauce, ricotta and parmesan, and simmer for a couple of minutes.
- Place 3 lasagna noodles on the bottom of bake dish and top with half the sauce. Add another layer of noodles and then the remaining sauce. Top with mozzarella cheese and cover dish with foil. Bake for 45 minutes, remove from oven and let sit for 15 minutes before serving.
Nutrition Facts : Calories 302.4, Fat 14.2, SaturatedFat 7.7, Cholesterol 62.8, Sodium 688, Carbohydrate 21.7, Fiber 1.9, Sugar 8.4, Protein 22
"MEAT" LOVER'S LASAGNA
Enjoy this cheesy lasagna for dinner that's perfect for Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook and drain noodles as directed on package.
- Unwrap sausages; place on large microwavable plate. Microwave uncovered on High 1 to 2 minutes, turning sausages once, until slightly thawed. Cut sausages into 1/4-inch slices.
- In medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese and the egg. In another medium bowl, mix pasta sauce, Italian seasoning and water.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup pasta sauce mixture. Top with 3 noodles, half of the ricotta mixture and half of the sausage pieces. Top with about 1 1/4 cups remaining pasta sauce mixture and half of the soy cheese. Repeat with remaining noodles, ricotta mixture, sausage, pasta sauce mixture and soy cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake uncovered 35 to 45 minutes or until bubbly and cheese is melted. Cover loosely with foil; let stand 10 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 6 g, TransFat 0 g
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