Lasagnaforone Recipes

LASAGNA, FOR ONE (OR TWO)

Steps:

• Pour tomatoes with their juices into 1-cup liquid measuring cup. Add water until mixture measures just over one cup.
• Heat oil in a large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
• Scatter pasta on top but do not stir. Pour diced tomatoes with juice and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
• Remove skillet from heat and stir in 1/8 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of mozzarella, cover and let stand off heat for five minutes. The cheese will melt and ooze all over the softened pasta by the time you remove the cover. Sprinkle with basil and remaining Parmesan. Serve.

LASAGNA FOR ONE

Steps:

• Heat oven to 350 degrees F (177 degrees C).
• Cook the lasagna noodles according to package directions. Drain and set aside.
• Heat the oil in a medium-sized skillet over a medium heat. Add in the onions and cook for 2 minutes, stirring occasionally.
• Add in the minced garlic and cook, stirring occasionally for a minute more.
• Add the ground beef to the pan and sprinkle the Italian seasoning, salt, and pepper over the meat. Cook and stir the ground beef until meat is no longer pink.
• Stir in 1/2 cup of tomato sauce, reduce the heat to low and simmer for 3 minutes.
• Meanwhile, stir the ricotta and 2 tablespoons of the Parmesan cheese together in a small bowl. Set the bowl aside.

LASAGNA AL FORNO

Steps:

• Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
• Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
• In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.
• To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

WORLD'S BEST LASAGNA

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.

ONE-PAN LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Heat the oil in a cast-iron skillet over high heat.
• Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
• Add the garlic and onion and cook until onions are starting to become translucent.
• Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
• Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
• Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
• Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
• Bake for 25 minutes until cheese is bubbly and golden brown.
• Cool, slice, then serve.
• Enjoy!

THE BEST EVER LASAGNA

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

LASAGNA FOR ONE

Steps:

• Cut pasta sheet in half and drop into a saucepan of boiling water for 30 seconds to 1 minute and then drain and put pasta sheets on a clean tea towel.
• Combine the ricotta and parmesan and season with salt and pepper and then spread over the 2 sheets of pasta and starting with the short end, roll up into a cylinder and then place on a small baking dish and spoon over the pasta sauce and sprinkle with mozzarella and bake in a preheat 180C oven for 10 to 15 minutes.
• Alternatively the lasagne could be cooked in the microwave, checking every 30 seconds until heat through.
• The remaining pasta can be prepared in the same way and placed in the freezer for later use or cut into rags or strips, cooked and then topped with your favourite sauce.

ONE-SKILLET LASAGNA

Steps:

• In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl., In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning., Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender., Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.

THE #1 LASAGNA RECIPE

Steps:

• 1. Start with the following in a pot.
• 1 pound of sweet Italian sausage.
• 1 pound of ground beef.
• 1/2 cup of chopped onions.
• 2 cloves of garlic chopped.
• Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
• 2. Add the following:.
• 1 (28 ounce) can of crushed tomatoes.
• 2 (8 ounce) cans of tomato sauce.
• 2 (6 ounce) cans of tomato paste.
• 1/2 cup of water.
• Gently stir this into the cooking meat.
• 3. Add the following:.
• 2 tablespoons white sugar.
• 1 teaspoon fennel seed.
• 2 teaspoons fresh Basil leaves chopped.
• 2 tablespoons fresh Italian parsley chopped.
• 1 teaspoon salt.
• 1 teaspoon Italian Seasoning.
• 1/2 teaspoon ground pepper.
• Gently stir these seasoning into the sauce.
• Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes
• 4. Soak 12 lasagna noodles.
• The lasagna noodles need to be soaked in hot tap water for 15 minutes.
• 5. While the noodles are soaking you can make the cheese filling.
• Put the following in a mixing bowl:.
• 23 ounces of ricotta cheese.
• 1/2 teaspoon fresh grated nutmeg
• Grate fresh nutmeg over the Ricotta cheese.
• 6. Add the following.
• 1 egg.
• 2 tablespoons fresh Italian parsley chopped.
• Mix these ingredients together with a spoon.
• 7. Now we start building the lasagna layers.
• Use a 9×13 inch baking pan.
• Spread 2 Cups of meat sauce on the bottom of the pan.
• Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
• Lay 6 noodles across the layer of sauce.
• Spread half of the ricotta cheese mixture over the layer of noodles.
• Spread 1/2 of the mozzarella cheese over the ricotta layer.
• Sprinkle half of the Parmesan cheese over the mozzarella layer.
• Spread 2 cups of meat sauce over the cheese layer.
• Lay down the next layer of noodles.
• Spread the remaining ricotta mixture over noodles.
• Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna.
• Put the last layer of meat sauce on the cheeses.
• Sprinkle the remaining cheese on top.
• 8. Cover with foil.
• Bake in preheated oven at 350 for 25 minutes.
• Remove foil and bake uncovered for another 25 minutes.
• Remove from oven and allow to cool for approximately 15 minutes.
• To show your appreciation for this great lasagna recipe please click on the advertiser's links on this blog.
• This helps pay for the hosting cost of the website. Thanks and enjoy!
• -Serves 12 people-.

PANCAKE LASAGNA FOR ONE (OR MORE)

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.
• Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes.
• Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles.
• Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.
• Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.
• Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.

EASY LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

LASAGNA FOR ONE

Steps:

• Rinse the beans in cold water until the water runs clear and free of bubbles.
• Using a small saucepan, heat the oil over a medium heat until it begins to ripple.
• Add the onion, carrot, chili and beans to the pan and fry gently until the onion is clear, then grate the garlic into the mixture.
• Cook for ten seconds then stir in the tomato sauce and simmer while preparing the cheese sauce.
• Whisk the cheese with the milk, salt and chopped herbs.
• Mash the tomato based sauce to break up the beans spread a layer of the sauce over the base of a heat-proof and microwave safe dish.
• Place a wonton wrapper over the sauce and spread a layer of cheese sauce over the wonton wrapper.
• Continue layering the sauces and wrappers, finishing with the cheese sauce.
• Microwave the lasagne on high for two minutes then place it under a hot griller (broiler) to brown the top.
• Eat it!

LASAGNA FOR A CROWD

Steps:

• Brown meat, onion, and green pepper (and mushrooms if desired), adding garlic salt. Drain fat.
• Add tomato sauce and bring to a simmer, cover and cook for at least 1 hour.
• Meanwhile, cook the lasagna noodles in salted water (reserve the cooking liquid) until barely al dente (about 7 minutes) and combine the cottage cheese and mayonnaise in a bowl.
• Preheat oven to 350°F.
• Grease a 13X9 pan with butter. Evaluate the sauce, if it has cooked for a long time and lost a lot of liquid, thin it by adding 1/4 cup at a time of cooking liquid from the noodles. Add as much as desired to get the right consistency: thick but spreadable. This will also make your sauce "sticky" so it will coat the noodles.
• Spoon a thin layer of sauce into the bottom of the dish. Layer noodles (overlapping if necessary), 1/2 meat mixture and 1/2 the cheese mixture.
• Cover with the rest of noodles, meat and cheese mixture. Top with shredded mozzarella.
• You can store this in the refrigerator or freezer at this point until ready to heat. Allow extra time for reheating from cold or frozen state. Spray a sheet of foil with cooking spray and cover the lasagna with it. Bake for 1 hour.
• Uncover and continue baking until the cheese is bubbly and browning.

BEST LASAGNA

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.