Moms Lasagna Recipes

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MOM'S WHITE LASAGNA



Mom's White Lasagna image

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks-tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. -Janet Wing, Minot, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon pepper
3/4 teaspoon salt
1 large egg, lightly beaten
2 cups shredded white cheddar cheese
1-1/2 cups 2% cottage cheese
3/4 pound fresh mozzarella cheese, sliced
1-1/2 cups shredded Gouda cheese
Optional: Additional minced fresh basil and oregano

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

Nutrition Facts :

MY MOM'S LASAGNA



My Mom's Lasagna image

Time consuming, but worth it. This is a recipe my mom only makes for holidays or when her kids come home to visit. The sauce is better if you make it the day before and let it sit over night. You can make this ahead of time and freeze for a few weeks before you bake them. Serve in large squares smothered with any left over tomato sauce and a little parmesan on top.

Provided by Rich Madigan

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 12

⅓ cup olive oil
4 onions, minced
6 (16 ounce) cans crushed tomatoes
8 cloves garlic, minced
12 ounces tomato paste
salt and pepper to taste
10 leaves fresh basil leaves, torn
2 (16 ounce) packages lasagna noodles
1 cup red wine
4 pounds ricotta cheese
1 pound mozzarella cheese, shredded
2 cups grated Parmesan cheese

Steps:

  • In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • You'll need two 9x13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top. Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil.
  • Bake in a preheated oven for an hour. Remove the foil and bake another half hour.

Nutrition Facts : Calories 813.5 calories, Carbohydrate 90.2 g, Cholesterol 82.9 mg, Fat 30.4 g, Fiber 8.5 g, Protein 47 g, SaturatedFat 14.9 g, Sodium 1150.3 mg, Sugar 8.8 g

MOM'S LASAGNA



Mom's Lasagna image

We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 12 servings.

Number Of Ingredients 17

1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 335 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 682mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.

MOM'S LASAGNA



Mom's Lasagna image

Provided by Michael Symon : Food Network

Time 2h50m

Yield 6 servings

Number Of Ingredients 19

1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
Pinch kosher salt and freshly ground black pepper
1 pound pork neck bones
1 pound ground veal
1 pound ground beef
1 pound spicy Italian sausage, loose or removed from casings
1/2 cup dry white wine
1 (28-ounce) can San Marzano tomatoes, with their juice
2 bay leaves
1 pound dried lasagna noodles
2 pounds whole milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
2 large eggs
1/2 cup grated Parmesan, plus more for final topping
1 pound fresh mozzarella cheese, grated

Steps:

  • In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
  • Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
  • In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
  • Preheat the oven to 350 degrees F.
  • Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
  • Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

MY MOM'S LASAGNA



My Mom's Lasagna image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella
1/3 cup plus 1/4 cup grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
  • Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
  • Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
  • Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

MY MOM'S LASAGNA (NO RICOTTA)



My Mom's Lasagna (No Ricotta) image

Mom worked and had a house full of picky eaters, so most of what she cooked was low fuss and no frills. You can add fennel seed or red pepper flakes to the sauce if you like.

Provided by Lisa1

Categories     Beginner Cook

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1 tablespoon onion powder
1 (28 ounce) jar traditional style spaghetti sauce
1 (15 ounce) can tomato sauce
1 teaspoon italian seasoning
9 dry lasagna noodles (I cook a few extra just in case a noodle or two self destructs)
2 (6 ounce) packages deli-style mozzarella cheese, sliced (you'll need 12 slices total)
1/4 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook lasagna noodles according to package directions.
  • Meanwhile, brown ground beef in a large skillet; drain fat.
  • Sprinkle meat with onion powder.
  • Add spaghetti sauce, tomato sauce and Italian seasoning.
  • Mix well. Set aside.
  • Drain noodles.
  • Spray a 13 x 9 inch baking pan with cooking spray.
  • Add a layer of sauce to pan.
  • Top sauce with 3 lasagna noodles.
  • Top noodles with more sauce.
  • Top sauce with enough mozzarella cheese slices to cover in a single layer (6 slices).
  • Top cheese with 3 more noodles, sauce, 6 more cheese slices.
  • Top cheese with remaining 3 noodles and sauce.
  • Sprinkle with Parmesan cheese. Top Parmesan with the shredded mozzarella cheese.
  • Bake 35 to 45 minutes (watch closely after 30 minutes to make sure cheese does not over brown).
  • Let sit 10-15 minutes before serving.

Nutrition Facts : Calories 388.8, Fat 24, SaturatedFat 12.6, Cholesterol 96.8, Sodium 1032.1, Carbohydrate 12.6, Fiber 2.3, Sugar 7.8, Protein 30

BUSY MOM LASAGNA



Busy Mom Lasagna image

I'm not sure where this recipe originated, but it's been in my family a long time, and we just love it! It's simple and quite tasty for the amount of effort it requires. We try lots of new recipes, but this one is definitely an old favorite that we keep pulling out.

Provided by Rachel

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 4h20m

Yield 8

Number Of Ingredients 9

1 pound ground beef
½ cup diced onion
1 (16 ounce) jar spaghetti sauce, or more to taste
½ (8 ounce) package cream cheese, softened
½ (8 ounce) container sour cream
cooking spray
1 (12 ounce) package wide egg noodles
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef browns and onion softens, 5 to 7 minutes. Drain and discard grease.
  • Add spaghetti sauce, cream cheese, and sour cream to the skillet. Mix well.
  • Spray a 5-quart slow cooker with cooking spray. Layer noodles, beef mixture, and cheeses in the slow cooker. Repeat layers as necessary until cooker is full.
  • Cover and cook on High for 2 hours. Switch to Low and cook until noodles are soft and cheeses are melted, about 2 hours more.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 40.4 g, Cholesterol 128.3 mg, Fat 28.3 g, Fiber 3 g, Protein 28.5 g, SaturatedFat 15 g, Sodium 583.2 mg, Sugar 6.6 g

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