Karens Lasagna Recipes

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KIM'S LASAGNA



Kim's Lasagna image

After years of tweaking this recipe, I've finally got it to where I want it. Everyone raves about this lasagna just the way it is, although I'll probably never stop tweaking it!

Provided by bbypookins

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 10

Number Of Ingredients 24

1 pound bulk Italian sausage
1 pound ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (8 ounce) cans tomato sauce
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can Italian-style crushed tomatoes
2 (6 ounce) cans tomato paste
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
½ teaspoon fennel seeds
½ cup grated Parmesan cheese
12 lasagna noodles
1 egg
1 (15 ounce) container ricotta cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
1 pinch ground nutmeg
1 (16 ounce) package shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided

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.

Nutrition Facts : Calories 594.3 calories, Carbohydrate 43.4 g, Cholesterol 115 mg, Fat 29.1 g, Fiber 4.6 g, Protein 41.2 g, SaturatedFat 13.9 g, Sodium 1897.5 mg, Sugar 9.6 g

KALE LASAGNA WITH MEAT SAUCE



Kale Lasagna with Meat Sauce image

Even though it is a lot of work, this kale lasagna with meat sauce is one of my favorite things to make for a crowd of people. And it's really not that hard to do.

Provided by pdkcrafts.blogspot.ca

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 12

Number Of Ingredients 15

1 pound Italian pork sausage, casings removed
1 pound ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (14.5 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
½ cup vegetable broth
2 tablespoons Italian seasoning
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
1 (16 ounce) container ricotta cheese
2 cups chopped kale
1 egg
1 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Combine ricotta cheese, kale, and egg in a bowl.
  • Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.
  • Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 41.4 g, Cholesterol 95.8 mg, Fat 24.2 g, Fiber 3.7 g, Protein 35.1 g, SaturatedFat 11.5 g, Sodium 1030.8 mg, Sugar 6 g

KAREN'S LASAGNA



Karen's Lasagna image

A lasagna fashioned after my own recipe #139956. As with that recipe, I usually just dump everything in the pot without measuring it, but decided that if I wanted to post it, I had better measure so that others can at least have a starting point. Tweek it to your own tastes by adding either spicy or sweet Italian sausage. I like the bite of spicy. The spices listed here are approximate. Taste often and add more as needed. Just remember, that although you can add spices all day long, you can never remove them once they are in the sauce so add a little at a time, simmer a short time, taste and add more if desired. Make the recipe your own in the comfort of your kitchen by taking liberties with it. I won't mind in the least. It is what I would do if this recipe was posted by you.

Provided by Karen From Colorado

Categories     Cheese

Time 5h

Yield 15 serving(s)

Number Of Ingredients 20

1 lb lean ground beef
1 lb Italian sausage
1 large onion, diced
8 garlic cloves, minced
2 (15 ounce) cans diced tomatoes
2 (15 ounce) cans tomato sauce
1 (12 ounce) can tomato paste
1 cup red wine
1/2 cup diced sweet red pepper
1 large bay leaf
2 tablespoons crushed basil
2 tablespoons dried oregano
1 tablespoon brown sugar
1/4 cup chopped fresh parsley
1 cup chopped spinach leaves (optional)
2 cups sliced mushrooms (optional)
1 tablespoon red pepper flakes (optional)
1 cup grated parmesan cheese
1 lb mozzarella cheese, shredded
3 cups low fat cottage cheese or 3 cups ricotta cheese

Steps:

  • Combine ground beef, Italian sausage (bulk or casings removed and crumbled), onions and garlic in a large dutch oven or large pot; saute until veggies are tender and meat is browned; drain any fat left in the pan.
  • Add the tomato sauce, diced tomatoes, and tomato paste to the meat mixture.
  • Stir in the wine, diced bell pepper, bay leaf, basil, oregano and brown sugar.
  • Bring to a boil, stirring occasionally; turn heat down to a simmer and cover.
  • Simmer 3 to 5 hours, stirring occasionally.
  • Taste often and add more spices to taste if needed, simmering after each addition before tasting again.
  • Add the spinach, sliced mushrooms and red pepper flakes 1 hour before serving if desired.
  • In the meantime, cook lasagna noodles according to the package instructions.
  • Layer in this order in your lasagna pan: a thin layer of meat sauce, a layer of noodles, another thicker layer of meat sauce, a cup of cottage cheese, sprinkle on a thin layer of mozzarella, dust with 1/3 of the Parmesan cheese and begin the next layer starting with the noodles; repeat until all sauce, noodles, and cheeses are used ending with noodles, an even layer of mozzarella cheese, dusted with Parmesan.
  • Bake in a 350 degree Fahrenheit oven until cheese is melted and spotted with browned areas, about 30 to 45 minutes.
  • Allow lasagna to set for 10 to 15 minutes before cutting.

Nutrition Facts : Calories 395.6, Fat 21.2, SaturatedFat 9.9, Cholesterol 70.3, Sodium 1465.7, Carbohydrate 19.5, Fiber 3.2, Sugar 9.8, Protein 29.8

SUPER CHEESY HOMETOWN LASAGNA



Super Cheesy Hometown Lasagna image

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h5m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds lean ground beef
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 medium yellow onion, grated
1 tablespoon white wine vinegar
Nonstick cooking spray, for the pan
1 pound ricotta
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic salt
Pinch red pepper flakes, optional
1 large egg
One 9-ounce package no-boil lasagna noodles (16 noodles)
12 slices boiled ham (about 1/2 pound)
12 slices provolone (about 3/4 pound)
1 1/2 pounds low-moisture mozzarella, grated (I like Polly-O; 5 to 6 cups)
1/2 cup grated Parmesan

Steps:

  • For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
  • For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
  • In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
  • Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
  • Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

KAREN'S LASAGNA



Karen's Lasagna image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 5

1 boxes lasagna noodles
1 pounds hamburger meat
1 jars ragu sauce
4 bags mozzarella cheese
16 ounces cottage cheese

Steps:

  • Boil noodles, drain, and place on wax paper. Brown hamburger meat, drain of grease. Add sauce and heat until warm.
  • Mix 2 or 3 bags cheese with the cottage cheese. Layer until baking pan is full starting with sauce and meat then add cheese mixture then noodles. Finish with sauce, then add the last bag of cheese on top. Bake on 350 for 30 minutes or until cheese is lightly brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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