Kitchen Boss Grandma Maddalenas Sausage Lasagna Recipes Recipe 44

SAUSAGE LASAGNA

Steps:

• 1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
• 2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
• 3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
• 4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
• 5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.

SAUSAGE LASAGNA

Steps:

• Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.

MAKEOVER BEEF & SAUSAGE LASAGNA

Steps:

• In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened., In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley., Spread meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, Italian cheese blend, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning., Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting.

BOB'S AWESOME LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
• Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
• Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

BUDDY VALASTRO'S GRANDMA MADDALENA'S SAUSAGE LASAGNA

Steps:

• Sauce:.
• In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (without casing) and cook until browned.
• Add garlic and oregano and cook until fragrant.
• Stir in the tomato paste and cook until the meat is coated.
• Add tomatoes with their juices and the tomato puree, season with salt and pepper and bring to a boil.
• Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours.
• Ricotta:.
• In large bowl, combine the ricotta with the parsley, basil, 1 cup of the Parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper.
• Noodles:.
• The instructions suggested cooking the dry, curly-ridged lasagna noodles 3 minutes in abundant salted water, drained, rinsed -- I say use fresh, no-cook or even the curly edged pasta, and forget about the pre-cooking. I guarantee the sauce will cook the noodles after 45 minutes of cooking time. This also makes life much easier.
• Lasagna Time:.
• Preheat the oven to 375°F Spread 1.5 cup of the sauce in the bottom of a baking dish. Line the dish with overlapping noodles.
• Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little Parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles.
• Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce (may want to use extra if using uncooked noodles to ensure the noodles are covered and cook evenly. Sprinkle remaining mozzarella and Parmesan over the lasagna.
• Cover Lasagna with foil and bake for about 20 minutes.
• Uncover then cook for 30-45 minutes more or until the top is golden and crisp around the edges and the filling is bubbling.
• Let the lasagna rest for 20 minutes before serving.

KITCHEN BOSS GRANDMA MADDALENA'S SAUSAGE LASAGNA RECIPES RECIPE - (4.4/5)

Steps:

• 1. In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (that has been removed from its casing) and cook until nicely browned. Add garlic and oregano and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add tomatoes with their juices and the tomato puree, season with salt & pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours. 2. In large bowl, combine the ricotta with the parsley, basil, 1 cup of the parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper. 3. Cook the lasagna noodles. Fresh pasta and no-cook lasagna do not require any pre-cooking. Dry, curly-ridged lasagna noodles only need 3 minutes pre-cooking time: boiled in abundant salted water, drained, rinsed in cold water and dried between towels. 4. Preheat the oven to 375°. Spread 1 cup of the sauce in the bottom of a 9-by -13 inch glass baking dish. Line the dish with overlapping noodles. Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles. Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce -- there may be some sauce remaining -- save for another use. Toss the remaining mozzarella with the remaining parmesan and sprinkle over the lasagna. 5. Bake the lasagna for about 45 minutes up to one hour, or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.

MACSAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Mix the ricotta, Parmesan, sun-dried tomatoes and parsley in a bowl and season with salt and pepper.
• Grease the bottom of a 9-by-14-inch glass baking dish with cooking spray and place one of the Mac and Cheese sheets on the bottom. Smear the ricotta mixture evenly over the top, then evenly scatter the Italian sausage over top of the ricotta. Place the remaining Mac and Cheese sheet on top of that. Cover the top in mozzarella.
• Bake on a lower rack until bubbly and golden brown, about 20 minutes. Let cool for at least 20 minutes.
• Slice into pieces and place on individual serving plates. Ladle some warm marinara over each slice and garnish with fresh parsley and basil.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until VERY al dente. Drain.
• Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium low until thickened, about 5 minutes. Stir in the processed cheese and provolone until melted, add the hot sauce and fold in the macaroni. Serve immediately, or follow the instructions below to prep in sheets for MacSagna.
• To prep in sheets for MacSagna: Evenly spread the warm macaroni and cheese in a parchment-lined baking sheet, making sure the parchment is overlapping to make it easier to lift once cooled. Cover with another sheet of parchment and refrigerate until firm, about 1 hour or overnight. Cut the macaroni and cheese sheet into 2 equal-size rectangles.

GRANDMA'S BEST EVER LASAGNA

Steps:

• Brown together sausage, hamburger, and garlic clove. Add parsley, basil, oregano, diced tomatoes, and tomato sauce. Simmer for 30 minutes.
• In large bowl, combine sour cream, eggs, salt, parmesean cheese, 1 bag mozzerella, and pepper. Cut olives and add to mixture.
• Boil noodles according to package directions.
• In a large baking pan, begin with a thin layer of meat sauce and then begin to layer noodles, sauce, then cheese.
• Cover with other bags of mozzerella cheese.
• Bake at 375 F for 30 minute If cheese starts to brown cover with foil for the remainder of the bake time.

GORDO'S BEST OF THE BEST LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse in cold water.
• Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir tomato basil sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, sea salt, and pepper into sausage mixture. Bring to a simmer; reduce heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir ricotta cheese, Parmesan cheese, Cheddar cheese, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.
• Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles and spread the ricotta mixture over the noodles. Spread a layer of tomato sauce over the ricotta and a layer of noodles over the tomato sauce. Repeat the layering procedure 1 more time. Spread remaining sauce over the final layer of noodles and top with mozzarella cheese. Cover baking dish with aluminum foil.
• Bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and bake until cheese is golden, about 10 minutes more. Cool for 10 minutes before serving.

KITCHEN BOSS GRANDMA MADDALENA'S SAUSAGE LASAGNA RECIPES RECIPE - (4.4/5)

Steps:

• 1. In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (that has been removed from its casing) and cook until nicely browned. Add garlic and oregano and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add tomatoes with their juices and the tomato puree, season with salt & pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours. 2. In large bowl, combine the ricotta with the parsley, basil, 1 cup of the parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper. 3. Cook the lasagna noodles. Fresh pasta and no-cook lasagna do not require any pre-cooking. Dry, curly-ridged lasagna noodles only need 3 minutes pre-cooking time: boiled in abundant salted water, drained, rinsed in cold water and dried between towels. 4. Preheat the oven to 375°. Spread 1 cup of the sauce in the bottom of a 9-by -13 inch glass baking dish. Line the dish with overlapping noodles. Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles. Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce -- there may be some sauce remaining -- save for another use. Toss the remaining mozzarella with the remaining parmesan and sprinkle over the lasagna. 5. Bake the lasagna for about 45 minutes up to one hour, or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.