Matts Supreme Lasagna Recipes

SUPREME PIZZA LASAGNA

Steps:

• Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
• Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
• Preheat the oven to 350 degrees F.
• To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
• To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

LASAGNA SUPREME

Steps:

• Cook sausage, onion and garlic in a large skillet over medium-high heat until meat is brown, stirring to separate meat.
• Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low and cover; simmer 15 minutes.
• Meanwhile, cook lasagna noodles according to package directions; drain.
• Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt & pepper. Mix well.
• Place three noodles in bottom of 13"x9"x2" baking pan. Spread half of cottage cheese mixture over noodles, then half of meat mixture and half of mozzarella cheese. Repeat layers.
• Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.

SUPER CHEESY HOMETOWN LASAGNA

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

MATT'S SUPREME LASAGNA

Steps:

• Preheat the oven to 400 degrees F. Saute the peppers and onion in one skillet and the mushrooms in a separate skillet.
• Ladle some sauce at the bottom of a large casserole dish. Boil noodles until almost cooked. Layer 1/4 of them down in the dish and top with sausage, peppers, onion, sauce, and 1 oz. shredded cheese. Start with next layer of noodles and top with roasted garlic, artichoke hearts, basil, and 1 oz. shredded cheese. Lay down the third layer of noodles, spinach, mushrooms, lemon pepper, and ricotta cheese. Lay down the last layer of noodles, sauce and 1 oz. shredded cheese.
• Cover with foil and bake for about 30 minutes. Remove the foil and bake an additional 5 to 10 minutes until bubbly and brown.

SUPREME LASAGNA

Steps:

• Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
• Add tomatoes with juice, tomato paste, basil and marjoram.
• Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
• Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
• Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
• Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
• Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
• Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
• Let stand 10 minutes.
• Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.

SUPREME LASAGNA

Steps:

• Preheat oven to 375 degrees F. Prepare lasagna noodles as directed on package (the number of noodles you use shall determine the size of the baking dish needed). Drain and rinse in cold water. Set aside.
• Meat sauce: Finely chop onion, celery, garlic, bell peppers. Dice tomatoes. Slice mushrooms, if necessary. Brown meat, adding all vegetables and seasonings during browning. Drain fat and return to heat. Add tomato sauce and paste (water can be added to thin sauce). Add sugar, salt and pepper and simmer for 15 to 20 minutes.
• In a 9 to 12-inch rectangular baking dish, coat bottom of dish with meat sauce.
• The lasagna has 3 layers:
• Layer 1: Lay 5 or 6 noodles (depending on the size of your dish) on top of meat sauce. Spread meat sauce over noodles. Spread cottage cheese and sprinkle 1 cup mozzarella cheese.
• Layer 2: Lay 5 or 6 noodles (depending on the size of your dish) over cheeses. Spread meat sauce over noodles. Sprinkle 2 cups mozzarella and 2 cups Italian cheese over meat sauce.
• Layer 3: Lay 5 or 6 noodles (depending on size of dish) over mozzarella/Italian cheeses. Spread meat sauce over noodles. Pattern 12-16 slices American cheese evenly across sauce. Cover with parmesan/Romano cheese.
• At this point, you can cover with foil, but I prefer to leave uncovered in order to dry and meld lasagna. Place in oven and bake 30 minutes or until all cheeses are melted. Stand for 5 minutes prior to serving.

ULTIMATE LASAGNA AS MADE BY JOE SASTO RECIPE BY TASTY

Steps:

• Make the pasta dough: In a large bowl, whisk together the 00 flour, spinach powder, and salt. Transfer to a clean surface and make a large well in the center. Add the egg yolks and eggs and mix with a fork, slowly incorporating the flour with egg mixture until a loose dough begins to form.
• Once all of the flour has been incorporated, knead the dough by hand for 20 minutes, until stiff. Depending on the size of the eggs, a few tablespoons of water or a light dusting of flour may be needed to bring the dough together.
• Wrap the dough in plastic wrap and let rest at room temperature for 2 hours.
• Lightly dust the dough with flour and roll out to a long oval. Divide the oval in half and wrap one portion in plastic wrap. With the other portion, using the pasta roller attachment on a stand mixer, laminate and roll out the dough to setting #5. Repeat with the remaining dough.
• Cut sheets of dough to fit a 9 x 13-inch (22 x 33 cm) baking pan. Dust semolina between each sheet to prevent sticking.
• Make the bechamel: In a medium saucepan, melt the butter over medium heat. Add the onion and cook for 5 minutes, until translucent.
• Add the flour and continue to cook, stirring constantly, for about 4 minutes, until golden brown and fragrant. Slowly stream in the milk, whisking continuously. simmer for 2-3 minutes, until the sauce thickens.
• Season with the salt, pepper, and nutmeg to
• Remove the pot from the heat and let the sauce cool to room temperature.
• Make the meat gravy: Add the vegetable oil, butter, and onion to a large pot over medium heat. Cook, stirring occasionally, until the onion is translucent, 5 minutes. Add the garlic, celery and carrot and cook for about 4 minutes, stirring the vegetables to coat in the butter until fragrant. Season with the salt and pepper.
• Add the ground beef. Break up the meat very well, then season with more salt. Cook until the beef has lost its raw, red color, 4-5 minutes. Add water as needed to help the beef break down.
• Increase heat to medium-high. Add the milk and simmer, stirring frequently, until it has bubbled away slightly, 15-20 minutes. Add the nutmeg and stir to combine. Add the wine and simmer until it has slightly evaporated, 10-15 minutes.
• Add the tomatoes and stir thoroughly. When the tomatoes begin to bubble, reduce the heat to low to maintain a simmer. Cook, uncovered, for 2 hours or more, stirring often until the tomatoes have reduced slightly, and the fat has separated on the top. Remove the pot from the heat, season with salt and pepper to taste, and let cool.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• Assemble the lasagna: Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and set nearby.
• Working in batches, blanch the pasta sheets in the boiling water for 30-60 seconds, then transfer to the ice bath to stop the cooking process. Immediately transfer to the prepared baking sheet. Separate each pasta sheet with nonstick spray and parchment paper.
• Begin layering the lasagna in a 9 x 13-inch (22 x 33 cm) baking dish, starting with the meat gravy, then pasta, then bechamel, Parmesan cheese, gravy, shredded mozzarella, and more pasta. Repeat with the remaining ingredients, then finish with a layer of sliced mozzarella
• Bake the lasagna for 45-60 minutes, or until the cheese is melted and bubbly. Turn the oven to broil and cook until the cheese on top is golden brown, 1-2 minutes.
• Let rest for 15-30 minutes before serving.
• Top with fresh basil, then slice and serve.
• Enjoy!