MAMA'S LASAGNA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
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
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
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
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
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
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
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
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)
Provided by CherineG
Number Of Ingredients 17
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
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
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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