Louises Lasagna Recipes

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LOUISE'S LASAGNA



Louise's Lasagna image

My husband grew up with this recipe, and I happily adopted it. It is delicious!

Provided by Ursa2282

Categories     Italian Recipes

Time 3h25m

Yield 12

Number Of Ingredients 16

¾ pound ground beef
½ pound salami, chopped
½ pound pepperoni sausage, chopped
1 onion, minced
2 (14.5 ounce) cans stewed tomatoes
16 ounces tomato sauce
6 ounces tomato paste
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
9 lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
9 slices white American cheese
grated Parmesan cheese

Steps:

  • Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
  • Cook mixture in slow cooker on Low for 2 hours.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
  • Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 27.6 g, Cholesterol 106 mg, Fat 33 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 15.9 g, Sodium 1997.3 mg, Sugar 7.6 g

THE BEST LAYERED LASAGNA RECIPE BY TASTY



The Best Layered Lasagna Recipe by Tasty image

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

2 tablespoons olive oil
2 tablespoons butter
1 onion, minced
½ cup large carrot, peeled and minced
½ cup celery stalk, minced
1 lb ground beef
1 lb ground pork
salt, to taste
pepper, to taste
½ cup can of tomato paste
2 cups red wine
4 cups diced tomato
15 oz ricotta cheese
½ cup fresh basil, chopped
1 cup shredded parmesan cheese, plus more to taste
½ cup fresh parsley, chopped
1 egg
salt, to taste
pepper, to taste
1 lb lasagna noodle, cooked
shredded mozzarella cheese

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

LOUISE'S LASAGNA



Louise's Lasagna image

My husband grew up with this recipe, and I happily adopted it. It is delicious!

Provided by Ursa2282

Categories     Italian Recipes

Time 3h25m

Yield 12

Number Of Ingredients 16

¾ pound ground beef
½ pound salami, chopped
½ pound pepperoni sausage, chopped
1 onion, minced
2 (14.5 ounce) cans stewed tomatoes
16 ounces tomato sauce
6 ounces tomato paste
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
9 lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
9 slices white American cheese
grated Parmesan cheese

Steps:

  • Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
  • Cook mixture in slow cooker on Low for 2 hours.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
  • Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 27.6 g, Cholesterol 106 mg, Fat 33 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 15.9 g, Sodium 1997.3 mg, Sugar 7.6 g

LOUISE'S LASAGNA



Louise's Lasagna image

My husband grew up with this recipe, and I happily adopted it. It is delicious!

Provided by Ursa2282

Categories     Italian Recipes

Time 3h25m

Yield 12

Number Of Ingredients 16

¾ pound ground beef
½ pound salami, chopped
½ pound pepperoni sausage, chopped
1 onion, minced
2 (14.5 ounce) cans stewed tomatoes
16 ounces tomato sauce
6 ounces tomato paste
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
9 lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
9 slices white American cheese
grated Parmesan cheese

Steps:

  • Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
  • Cook mixture in slow cooker on Low for 2 hours.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
  • Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 27.6 g, Cholesterol 106 mg, Fat 33 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 15.9 g, Sodium 1997.3 mg, Sugar 7.6 g

LOUISE'S LASAGNA



Louise's Lasagna image

My husband grew up with this recipe, and I happily adopted it. It is delicious!

Provided by Ursa2282

Categories     Italian Recipes

Time 3h25m

Yield 12

Number Of Ingredients 16

¾ pound ground beef
½ pound salami, chopped
½ pound pepperoni sausage, chopped
1 onion, minced
2 (14.5 ounce) cans stewed tomatoes
16 ounces tomato sauce
6 ounces tomato paste
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
9 lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
9 slices white American cheese
grated Parmesan cheese

Steps:

  • Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
  • Cook mixture in slow cooker on Low for 2 hours.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
  • Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 27.6 g, Cholesterol 106 mg, Fat 33 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 15.9 g, Sodium 1997.3 mg, Sugar 7.6 g

LOUISE'S LASAGNA



Louise's Lasagna image

My husband grew up with this recipe, and I happily adopted it. It is delicious!

Provided by Ursa2282

Categories     Italian Recipes

Time 3h25m

Yield 12

Number Of Ingredients 16

¾ pound ground beef
½ pound salami, chopped
½ pound pepperoni sausage, chopped
1 onion, minced
2 (14.5 ounce) cans stewed tomatoes
16 ounces tomato sauce
6 ounces tomato paste
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
9 lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
9 slices white American cheese
grated Parmesan cheese

Steps:

  • Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.
  • Cook mixture in slow cooker on Low for 2 hours.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.
  • Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 27.6 g, Cholesterol 106 mg, Fat 33 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 15.9 g, Sodium 1997.3 mg, Sugar 7.6 g

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Top Asked Questions

How to cook lasagna in oven?
Preheat the oven to 170°C (325°F). Spray a nonstick frying pan or wok with oil and heat. Add mince and brown completely. Add pasta sauce and simmer for a few minutes. Season with herbs to taste. Spray the base of a lasagne or casserole dish with oil. Make the lasagne starting with a layer of pasta and alternating with a thin layer of pasta.
How to make lasagna with soup?
Spray the base of a lasagne or casserole dish with oil. Make the lasagne starting with a layer of pasta and alternating with a thin layer of pasta. You should fit 6 layers of pasta in a typical lasagne dish. Finish with a layer of pasta. Pour soup over the assembled lasagne and sprinkle a thin layer of cheese on top.
How do you cook lasagna with ricotta and marinara sauce?
Line the bottom with a single layer of lasagna noodles going in the short direction (you’ll have to cut them). Use the back of a spoon to spread about 1/3 of the ricotta mixture across them. Top with about 1/4 of the marinara, using the spoon to spread it out evenly.
How do you cook Kale and ricotta in Lasagna?
Stuffed with herbed ricotta, mushrooms, and kale and topped with delicious melty cheese. It’s the perfect lasagna! Preheat your oven to 325ºF. Cook the noodles according to package directions, drain, rinse with cold water, and set aside. Bring a large pot of water to a boil. Place the kale in a steamer basket and lower into the water.

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