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
LOADED LASAGNA
Make and share this Loaded Lasagna recipe from Food.com.
Provided by 3jsandme
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Fill clean sink with hot water, add noodles, let them soak while you make the sauce. In a pot put olive oil, garlic to taste, I use about 5TBSP because I love garlic, onion, and burger. Brown the burger. Then add tomato soup, tomato sauces, and oregano, to taste my sister uses oregano from Mexico because it has a stronger flavor. I prefer a milder oregano and much less of it. Let simmer on low heat until it starts to boil.
- Using a large spoon, a soup ladle works well, spoon enough sauce on the bottom of 9x13 pan. Then layer enough noodles to cover entire pan (should be 4), sauce, sprinkle parmesan cheese, spread about a handful of 5 cheese, then cover entire layer with sliced American cheese. Repeat process until everything is gone, should be 3 layers.
- Bake at 350°F for about 40 minutes, or until the cheese starts to get a little brown. After pulling it out of the oven wait about 10 minutes to cut and serve. Serve with a loaf of French bread.
Nutrition Facts : Calories 737.5, Fat 36.7, SaturatedFat 19, Cholesterol 111, Sodium 2042.2, Carbohydrate 60.9, Fiber 4.5, Sugar 11.7, Protein 42
LOADED TACO LASAGNA
Make and share this Loaded Taco Lasagna recipe from Food.com.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 45 serving(s)
Number Of Ingredients 15
Steps:
- Start by setting your oven to 350 degrees.
- In a saucepan over medium heat, cook the onion, garlic, and ground beef until browned while breaking it up with a wooden spoon. Drain the excess liquid from the pan.
- Add taco seasoning and coat everything well. Add 1 cup of water and allow it to cook until the water is evaporated from the pan.
- Add green pepper, tomatoes in their juices, corn, and black beans. Simmer for 5 minutes. The sauce should thicken a bit. Remove from their saucepan from the heat.
- Combine cottage cheese, sour cream, cumin, and egg in a mixing bowl.
- In a casserole layer 1 cup of meat sauce and top with 3 noodles. Spread cottage cheese mixture over the top with a cup of cheddar and mozzarella. Continue layering and top with remaining sauce.
- Cover with aluminum foil and bake for about 40 minutes.
- Remove the foil, top dish with the remaining cheddar and mozzarella cheese, and bake until bubbly. If you want your cheese crispier, you can turn on the broiler for the last 3 minutes, watching carefully so it doesn't burn.
- Once baked to your liking, remove the dish from the oven. Allow to cool for about 10 minutes before slicing and serving. Serve with any additional desired toppings.
Nutrition Facts : Calories 109.1, Fat 5.8, SaturatedFat 3, Cholesterol 23.6, Sodium 219.2, Carbohydrate 8, Fiber 1.3, Sugar 1.5, Protein 6.5
THE BEST LAYERED LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese
Provided by Matthew Johnson
Categories Lunch
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400°F (200°C).
- Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
- Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
- In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
- In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
100-LAYER LASAGNA RECIPE BY TASTY
Here's what you need: butter, flour, milk, salt, black pepper, nutmeg, olive oil, onion, carrot, celery, ground beef, tomato sauce, tomato paste, chicken stock, salt, black pepper, no-boil flat lasagna noodles, grated parmesan cheese, fresh chives
Provided by Alvin Zhou
Categories Dinner
Yield 20 servings
Number Of Ingredients 19
Steps:
- Lay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a ½-inch (1 cm) gap in between each cluster.
- Fold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil.
- Fold the top and bottom flaps of foil over, creasing and pressing flat.
- Flip the foil sheet onto the table so that it's now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside.
- In a large pot, melt the butter over medium heat.
- Whisk in the flour, cooking until the mixture reaches a light golden color.
- Slowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil.
- Transfer the béchamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside.
- Heat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren't browning.
- Add in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces.
- Cook the beef, stirring occasionally, until half of the liquid has evaporated.
- Add in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps.
- Turn down the heat to low, and simmer, covered, for about 2 hours.
- Preheat oven to 350°F (180°C).
- To assemble, line a greased 9x9-inch (23x23-cm) square baking pan with 2 sheets of foil that extend over the sides.
- Spread a thin layer of béchamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of béchamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and béchamel. Alternate the direction of the lasagna sheets after every layer.
- After 50 layers, place the foil box over the lasagna, helping it stay upright and stable.
- Continue with the layering process until the 99th layer.
- Sprinkle Parmesan on top, then cover the whole lasagna with foil.
- Bake for about 1½ hours, uncovering the foil halfway, until the top is a deep golden brown.
- Cool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board.
- Peel away the foil walls, then sprinkle the top of the lasagna generously with chives.
- Cut and serve.
- Enjoy!
Nutrition Facts : Calories 914 calories, Carbohydrate 55 grams, Fat 45 grams, Fiber 5 grams, Protein 52 grams, Sugar 16 grams
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26 LASAGNA RECIPES YOUR FAMILY WILL LOVE - THE SPRUCE EATS
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Author Cathy JacobsPublished 2018-03-05
- Basic Lasagna With Meaty Sauce. Lasagna is the perfect dish to make when serving a crowd because it can be made in advance and just about everybody loves it.
- Italian Sausage Lasagna. Traditional Italian sausage lasagna is a family favorite lasagna recipe for so many people. Super easy and satisfying for a crowd, it's sure to be a hit with your family, too.
- Chef Michael Symon's Pierogi Lasagna. Celebrity Chef Michael Symon is a Food Network favorite, a James Beard Foundation Award winner, a cookbook author, and the owner of several restaurants in Cleveland and Detroit.
- Mexican Green Lasagna. Next time you can’t decide whether you feel like Mexican or Italian food for dinner, go for this delicious Mexican lasagna that serves up the best of both worlds.
- Instant Pot Lasagna. This instant pot lasagna recipe is prepared with ground beef, mozzarella and Parmesan cheeses, marinara sauce, and no-boil noodles like traditional oven-baked lasagna.
- Creamy Venezuelan-Style Lasagna. If you love a creamy lasagna with loads of delectable white sauce, this is the recipe for you. Traditional Venezuelan lasagna (also called Pasticho) is a deliciously decadent version of lasagna made with tubular pasta, ground beef, tomatoes, dried herbs and plenty of creamy bechamel sauce.
- Whole Wheat Vegetarian Spinach Lasagna. Make your vegetarian lasagna a little bit healthier by using this recipe, which calls for whole wheat lasagna noodles and fiber-packed spinach.
- 3-Cheese Butternut Squash and Mushroom Lasagna. The autumnal flavors of sweet roasted butternut squash, hearty sautéed mushrooms, ricotta, Gruyere and Parmesan cheeses combine in this comforting and satisfying version of lasagna that's perfect for weekend dinners.
- Lasagna With White and Red Sauce. The white and red sauce takes the place of ricotta cheese in this rich and flavorful recipe that's perfect for making ahead on the weekend and serving to your family all week long.
- Gluten-Free Zucchini Lasagna. For a low-carb, gluten-free take, use this zucchini lasagna recipe. It includes everything that's great about lasagna, including ricotta, Parmesan, and mozzarella cheeses.
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