Lasagna Mia Recipes

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MAMA'S LASAGNA



Mama's Lasagna image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon olive oil, plus extra for pan
1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
One 14.5-ounce can stewed tomatoes, chopped
One 8-ounce jar tomato sauce
One 6-ounce can tomato paste
One 8-ounce box no-boil lasagna noodles
2 large eggs
2 cups cottage cheese
1/2 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
One 8-ounce bag shredded mozzarella
One 8-ounce bag shredded Cheddar

Steps:

  • Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
  • In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
  • In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
  • Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

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

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.

MAMMA MIA'S LASAGNE



Mamma Mia's Lasagne image

A from scratch recipe that freezes well. I learned how to make it in graduate school; we were all broke, so my friends pitched in with ingredients. It has never failed to please family and guests.

Provided by mammamia 2

Categories     Cheese

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

1 lb lean ground meat
1 garlic clove, minced
1 tablespoon dried basil
1 1/2 teaspoons salt
1 (1 lb) can tomatoes
2 (6 ounce) cans tomato paste
10 ounces lasagna noodles
3 cups ricotta cheese
1 cup grated parmesan cheese
2 tablespoons parsley flakes
2 beaten eggs
2 teaspoons salt
1/2 teaspoon pepper
1 lb mozzarella cheese, grated
1 tablespoon olive oil

Steps:

  • Brown meat.
  • Add next 5 ingredients. Simmer uncovered 30 minutes.
  • Cook noodles according to package directions.
  • Drain and spread noodles out to cool on wax paper.
  • Combine remaining ingredients, except Mozzarella and oil.
  • Spread olive oil on bottom of 13 x 9 baking pan.
  • Place half noodles in bottom, overlapping slightly.
  • Spread 1/2 Ricotta on noodles, using fingers.
  • Sprinkle scant half of Mozzarella over all.
  • Spread 1/2 meat sauce over all.
  • Repeat layers, saving a little Mozzarella for the top.
  • Bake 30 minutes at 375°F.
  • Let stand 10 minutes, then cut.
  • May assemble early, refrigerate; then allow 15 minutes longer in oven.

Nutrition Facts : Calories 478.2, Fat 25.6, SaturatedFat 14.5, Cholesterol 119.5, Sodium 1604.5, Carbohydrate 33.7, Fiber 3.1, Sugar 7, Protein 29.2

LASAGNA MIA



LASAGNA MIA image

Categories     Pasta     Bake     Sauté

Yield 8 people

Number Of Ingredients 14

1 box Lasagna Pasta
2 cans Tomato Paste
4 cans Tomato Sauce
3 T dried Basil
1 T dried Thyme
2 Eggs
2 cups (1/2 container) Ricotta Cheese
4 cups Mozzarella Cheese
1-2 cups Parmesan Cheese
1 lb mild Italian Sausage
2 diced onion
4 garlic cloves
1 T garlic salt
1/2 T sugar

Steps:

  • Cook pasta, remove directly from pot lay out on towels to dry and cool. Saute sausage and onion together until meat is just cooked. (do not over cook) Mix sauces, basil, sugar, and thyme together and heat on low in sauce pot. Mix garlic, garlic salt, eggs, Parmesan, and ricotta together in a bowl. In pan (9x13) put down thin layer of sauce, then a layer of noodles (2 thick), ricotta mix, sauce, mozzarella cheese, noodles (2 thick) ricotta, sauce, mozzarella, noodles (1 thick) then sauce and mozzarella. Cover with foil and put in 350 oven for 1 hour.

MAMA MIA'S LASAGNA RECIPE - (3.4/5)



Mama Mia's Lasagna Recipe - (3.4/5) image

Provided by CherineG

Number Of Ingredients 17

For the Sauce:
2 lbs. Ground Beef
1 lb. Italian Sausage, casings removed
1 lg. Onion, diced
4-5 cloves of Garlic, finely chopped
1 lg. handful of chopped Parsley
1/4 C of red wine for deglazing
4 cans of Tomato Sauce (15 1/2 oz. ea)
3 dashes of Worcestershire sauce
1 pkg. dried Porcini Mushrooms, rehydrated
Garlic Powder, Italian Seasoning, Salt and Pepper to taste
For the Layers:
1 pkg. of Lasagna noodles, boiled per pkg. directions
1 medium tub of Ricotta cheese
4- 8 oz. pkg. of sliced mozzarella
2- 8 oz. pkg. of grated mozzarella
Grated Parmesan cheese

Steps:

  • Brown ground beef and Italian sausage in a large Dutch oven with a little olive oil, breaking up into small pieces. Remove meat and set aside. Pour all but a little (2 T) of the fat out of the pot and discard. In the remaining fat, sauté onions, garlic and parsley until onions are translucent. Deglaze pot with the red wine. Add tomato sauce, Worcestershire, mushrooms, and spices and bring to a boil. Reduce heat and simmer for at least an hour. Preheat the oven to 350 degrees. Spoon a little bit of the sauce into the bottom of a Lasagna Pan, just to prevent the pasta from sticking. Layer 1/3 of the noodles into the bottom of the pan. Cover the noodles with a 1/3 of the sauce. Continue with 1/3 of the sliced mozzarella, then sprinkle with parmesan, then dollops of ricotta finishing each layer with 1/3 of the grated mozzarella. Do this three times. Bake for 1 hour. Cooks Notes: • I have gotten into the habit of making the sauce the day before, just because it doesn't seem as daunting of a process, and then all you have to do the day of is assemble the layers. • The original recipe called for two boxes of Pasta, but I have found that I always have almost a full box left over after I've completely covered the surface of the pan 3 times. If you like to have pasta leftovers with a little butter and cheese then you can boil two boxes. • We all know that Lasagna is better the second day. With that in mind, I will sometimes bake it one day covered with foil and reheat it the day of the event, uncovered. If the top doesn't look brown enough, I will turn the broiler on for 10 minutes or so at the end. • I have gotten into the habit of making the sauce the day before, just because it doesn't seem as daunting of a process, and then all you have to do the day of is assemble the layers. • The original recipe called for two boxes of Pasta, but I have found that I always have almost a full box left over after I've completely covered the surface of the pan 3 times. If you like to have pasta leftovers with a little butter and cheese then you can boil two boxes. • We all know that Lasagna is better the second day. With that in mind, I will sometimes bake it one day covered with foil and reheat it the day of the event, uncovered. If the tope doesn't look brown enough, I will turn the broiler on for 10 minutes or so at the end.

LASAGNA MARIA



Lasagna Maria image

This is a recipe from an old Southern Living magazine from quite a few years ago. My kids always loved this and we fixed it quite often. Enjoy!

Provided by Sassy in da South

Categories     European

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (8 ounce) package lasagna noodles
1 lb mild bulk Italian sausage
1 (32 ounce) jar spaghetti sauce
1 egg, slightly beaten
1 (12 ounce) carton ricotta cheese
1 tablespoon parsley
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 cup parmesan cheese
2 cups shredded mozzarella cheese
1 (3 1/2 ounce) package sliced pepperoni

Steps:

  • Cook lasagna then drain.
  • Cook sausage and drain.
  • Stir spaghetti sauce into sausage; set aside.
  • Combine egg and next 5 ingredients, stir well.
  • Spread about 1/2 cup meat sauce into a 13 x 9 x 2 inches pan.
  • Layer 1/2 the noodles, 1/2 the ricotta mixture, 1/3 the mozzarella cheese and 1/3 of the remaining meat mixture.
  • Repeat layers using equal amounts.
  • Arrange pepperoni on top.
  • Spoon remaining meat mixture on top.
  • Bake at 375 degrees for 20 minutes.
  • Sprinkle with remaining cheese and bake 5 minutes more.

Nutrition Facts : Calories 632.1, Fat 39.5, SaturatedFat 16.9, Cholesterol 131.5, Sodium 1482.1, Carbohydrate 37.9, Fiber 1.6, Sugar 11.7, Protein 29.8

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