Lasagna Tried And True Recipes

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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

TRADITIONAL LASAGNA



Traditional Lasagna image

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 17

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese (about 6 ounces)
3 cups shredded part-skim mozzarella cheese, divided

Steps:

  • In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.

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.

TRIED & TRUE LASAGNA



Tried & True Lasagna image

This is THE ONE every bride should have in her recipe box; it is the way to the groom's heart as well as the in-laws! Not soupy or pathetic, but hearty and "come hither!" Plan to bring an empty pan home if you take this to the church potluck!

Provided by Debber

Categories     One Dish Meal

Time 1h45m

Yield 1 13x9 pan, 8-10 serving(s)

Number Of Ingredients 12

9 -12 lasagna noodles, cooked & held in cool water
1 1/2 lbs ground meat (beef, Ital. sausage, turkey, venison)
1 (28 ounce) can spaghetti sauce
1 (10 ounce) can tomato soup
2 teaspoons garlic powder
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon basil
2 cups cottage cheese
1/2 cup parmesan cheese, grated
3 cups mozzarella cheese, grated (divided)
1/2 cup parmesan cheese (topping)

Steps:

  • Cook the pasta and hold in a pot of lukewarm water; set aside.
  • Brown the meat, then add sauce, soup, seasonings; let simmer for a few minutes to meld the flavors. Feel free to add some water to keep the sauce "loose" --
  • In a small bowl, mix cottage cheese and parmesan cheese; set aside.
  • Preheat oven to 350.
  • Layer in pan in the following order --
  • Three to four noodles, HALF the meat sauce.
  • Three to four noodles, half the cottage-parmesan cheese (spread dollops out evenly).
  • Three to four noodles, sprinkle two cups of mozzarella cheese.
  • Three to four noodles, remaining meat, cottage-parmesan cheese, mozzarella cheese.
  • Finish with remaining parmesan.
  • Pop in the oven for 60 minutes; let stand 10-15 minutes before serving (easier to cut and serve).
  • NO COOK NOODLE METHOD: Leave lasagna uncooked; use same number of noodles, just spread them out so they are evenly distributed in their layers. When all layers are in the pan, pour in about 1/2 to 3/4 cup very HOT water around edges. Cover pan TIGHTLY with foil to create a steamy environment. Check the noodles after 1 hr 15 minutes; if soft, remove foil completely (you might want to add a bit extra cheese at this point), pop back in the oven for another 5-10 minutes to get golden brown and bubbly.
  • NOTE: use any combination of meat or all of one kind--whatever you like!

Nutrition Facts : Calories 431.1, Fat 18.4, SaturatedFat 9.7, Cholesterol 52.1, Sodium 1369.3, Carbohydrate 39.2, Fiber 1.8, Sugar 13.5, Protein 26.8

LASAGNA TRIED AND TRUE



Lasagna Tried and True image

I don't claim this is the best lasagna in the world, but it is the one my husband loves to cook and it does taste good. So, yeah, why quibble if it gives me a break? To some people cottage cheese instead of ricotta in lasagna is a travesty. I don't mind which, although I would tend to use ricotta whereas my husband uses cottage cheese. If you do use ricotta, 1 egg will probably suffice. I'm not sure why the recipe uses Swiss cheese instead of mozzarella, but it works. Cooking time refers to oven time.

Provided by Daydream

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

250 g no-boil lasagna noodles
1 tablespoon olive oil
500 g ground beef
2 onions, peeled and chopped
2 garlic cloves, crushed
1 (400 ml) can chopped tomatoes
1/2 cup water (optional) or 1/2 cup stock (optional)
4 tablespoons tomato paste
1 pinch dried oregano
500 g cottage cheese or 500 g ricotta cheese
1/4 cup parmesan cheese
1 tablespoon chopped fresh parsley
2 eggs
1 teaspoon salt
fresh ground black pepper
250 g swiss cheese, sliced

Steps:

  • Heat olive oil, add onions, garlic and meat, and saute until meat browns. Add undrained tinned tomatoes, tomato paste, half the chopped parsley and season with salt and pepper. Mix well, then simmer 30 minutes, stirring occasionally. Add oregano and correct seasoning. If sauce seems dry-ish, add the 1/2 cup of water or stock.
  • Place cottage (or ricotta) cheese in a mixing bowl with the Parmesan cheese, remaining parsley, one or two eggs, and beat with a spoon until thoroughly mixed. Season to taste.
  • Oil a large lasagna or square casserole dish.
  • Spread a layer of tomato/beef sauce over the bottom of the dish. Make sure the sauce is spread right to the edges of the dish. Follow with a layer of lasagna noodles, then a layer of the cottage or ricotta cheese mixture, and top with the Swiss cheese.
  • Repeat layering, finishing with a layer of Swiss cheese.
  • Bake at 180 degrees centigrade for 30 minutes or until the sauce is bubbling and the cheese is browning.
  • Leave to stand 10 minutes in a warm place before slicing.

Nutrition Facts : Calories 797.8, Fat 50.4, SaturatedFat 24.9, Cholesterol 274.9, Sodium 1619.6, Carbohydrate 19.7, Fiber 2.5, Sugar 7.8, Protein 65.2

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