No 1 Best Lasagna Recipe Recipe 41

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WORLD'S BEST LASAGNA



World's Best Lasagna image

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

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

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

THE BEST EVER LASAGNA



The Best Ever Lasagna image

My brother, Joe, created this lasagna based on our mom's recipe. It's a family favorite at Christmas, thanks to the special ingredients that make it magnifico. -Stephanie Marchese, Taste of Home Visual Production Director

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 15 servings

Number Of Ingredients 18

1 medium onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (28 ounces each ) crushed tomatoes in puree
6 cups water
1 cup chopped fresh basil
2-1/4 teaspoons sugar, divided
1 teaspoon salt
1 pound bulk Italian sausage
4 Italian sausage links
1 carton (16 ounces) whole milk ricotta cheese
8 cups shredded mozzarella cheese, divided
1 large egg, beaten
1/4 teaspoon dried basil
12 sheets no-cook lasagna noodles
21 slices provolone cheese
1/3 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 509 calories, Fat 33g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1185mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.

NO 1 BEST LASAGNA RECIPE RECIPE - (4.1/5)



No 1 Best Lasagna Recipe Recipe - (4.1/5) image

Provided by bevmoore56

Number Of Ingredients 80

Start with the following in a pot:
1 1 Best Lasagna Recipe
5th, 2010 2010 by Lasagna
1 1 1 pound (450 g) of sweet Italian sausage
1 1 1 pound (450 g) of ground beef
1/2 1/2 1/2 cup (120 mL) of chopped onions
2 2 2 cloves of garlic chopped
to to of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.
Add the following:
1 1 1 (28 ounce) (784 g) can of crushed tomatoes
2 2 2 (8 ounce) (230 g) cans of tomato sauce
2 2 2 (6 ounce) (168 g) cans of tomato paste
1/2 1/2 1/2 (120 mL) cup of water
Gently stir this into the cooking meat.
Add the following:
2 2 2 tablespoons (30 mL) white sugar
1 1 1 teaspoon (5 mL) fennel seed
2 2 2 teaspoons (10 mL) fresh Basil leaves chopped
2 2 2 tablespoons (30 mL) fresh Italian parsley chopped
1 1 1 teaspoon (5 mL) salt
1 1 1 teaspoon (5 mL) Italian Seasoning
1/2 1/2 1/2 teaspoon (2.5 mL) ground pepper
Gently stir these seasoning into the sauce.
1 30 pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don't have time it will still be great after one hour of simmering.
to to sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that's up to you.
12 12 lasagna noodles.
to 15 noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 23 23 ounces (644 g) of ricotta cheese.
1/2 1/2 1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
Add the following:
1 1 1 egg
2 2 2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon
Now we start building the lasagna layers.
9×13 a 9×13 inch baking pan.
2 2 Cups (480 mL) of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
6 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
1/2 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
2 2 cups (480 mL) 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.
to should look similar to the picture above.
Cover with foil
350 25 preheated oven at 350 F (177 C) for 25 minutes
25 foil and bake uncovered for another 25 minutes.
to 15 oven and allow to cool for approximately 15 minutes.
To show your appreciation for this great lasagna recipe please visit our advertiser's links on this blog.
This helps pay for the hosting cost of the website. Thanks and enjoy!!
Ingredients
1 1 1 pound of sweet Italian sausage
1 1 1 pound of ground beef
1/2 1/2 1/2 cup of chopped onions
2 2 2 cloves of garlic chopped
1 1 1 (28 ounce) can of crushed tomatoes
2 2 2 (8 ounce) cans of tomato sauce
2 2 2 (6 ounce) cans of tomato paste
1/2 1/2 1/2 Cup of Water
2 2 2 tablespoons white sugar
1 1 1 teaspoon fennel seed
2 2 2 teaspoons fresh Basil leaves chopped
4 4 4 tablespoons fresh Italian parsley chopped
1 1 1 teaspoon salt
1 1 1 teaspoon Italian Seasoning
1/2 1/2 1/2 teaspoon ground pepper
23 23 23 ounces of ricotta cheese.
1/2 1/2 1/2 teaspoon fresh grated nutmeg
1 1 1 egg
1 1 1 pound shredded mozzarella cheese
1 1 1 cup grated Parmesan cheese
12 12 12 lasagna noodles
12 12 people-

Steps:

  • Start with the following in a pot: 1 pound (450 g) of sweet Italian sausage 1 pound (450 g) of ground beef 1/2 cup (120 mL) of chopped onions 2 cloves of garlic chopped The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best. Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. 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. Add the following: 1 (28 ounce) (784 g) can of crushed tomatoes 2 (8 ounce) (230 g) cans of tomato sauce 2 (6 ounce) (168 g) cans of tomato paste 1/2 (120 mL) cup of water Gently stir this into the cooking meat. Add the following: 2 tablespoons (30 mL) white sugar 1 teaspoon (5 mL) fennel seed 2 teaspoons (10 mL) fresh Basil leaves chopped 2 tablespoons (30 mL) fresh Italian parsley chopped 1 teaspoon (5 mL) salt 1 teaspoon (5 mL) Italian Seasoning 1/2 teaspoon (2.5 mL) 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 This is the ideal simmer time but not mandatory. If you don't have time it will still be great after one hour of simmering. I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that's up to you. Soak 12 lasagna noodles. The lasagna noodles need to be soaked in hot tap water for 15 minutes. While the noodles are soaking you can make the cheese filling. Put the following in a mixing bowl: 23 ounces (644 g) of ricotta cheese. 1/2 teaspoon (2.5 mL) fresh grated nutmeg Grate fresh nutmeg over the Ricotta cheese. Add the following: 1 egg 2 tablespoons (30 mL) fresh Italian parsley chopped Mix these ingredients together with a spoon Now we start building the lasagna layers. Use a 9×13 inch baking pan. Spread 2 Cups (480 mL) 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 noodlesSpread 1/2 of the mozzarella cheese over the ricotta layer. Sprinkle half of the Parmesan cheese over the mozzarella layer Spread 2 cups (480 mL) 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. It should look similar to the picture above. Cover with foil Bake in preheated oven at 350 F (177 C) for 25 minutes Remove foil and bake uncovered for another 25 minutesRemove from oven and allow to cool for approximately 15 minutes. To show your appreciation for this great lasagna recipe please visit our advertiser's links on this blog. This helps pay for the hosting cost of the website. Thanks and enjoy!!

THE BEST LASAGNA RECIPE BY TASTY



The Best Lasagna Recipe by Tasty image

Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!

Provided by Lauren Lee

Categories     Dinner

Time 22h10m

Yield 8 servings

Number Of Ingredients 35

½ lb ground sirloin, lean
½ lb mild italian pork sausage, casing removed
2 oz prosciutto, finely chopped
2 tablespoons olive oil
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
6 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
½ teaspoon red pepper flakes, optional
½ teaspoon fennel seeds, crushed
2 tablespoons tomato paste
½ cup dry red wine
28 oz whole tomatoes, preferably San Marzano
1 ½ cups passata, or strained tomatoes
1 large carrot, eeled
½ cup unsalted butter
1 teaspoon granulated sugar, optional
½ cup fresh basil leaves, torn
6 tablespoons unsalted butter
6 tablespoons all purpose flour
6 cups whole milk, room temperature
2 teaspoons kosher salt
¾ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
1 cup freshly grated parmigiano-reggiano cheese
nonstick cooking spray, for greasing
1 lb no boil lasagna noodles
hot water
1 tablespoon olive oil
1 ½ cups freshly grated fontina cheese
1 cup freshly grated low-moisture mozzarella cheese
4 oz fresh mozzarella cheese, torn into small pieces
¼ cup freshly grated parmigiano-reggiano cheese
fresh basil leaf, for garnish

Steps:

  • Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
  • Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
  • Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
  • Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
  • Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
  • Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
  • Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
  • Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
  • Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
  • Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
  • Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
  • Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
  • Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
  • Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
  • Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
  • Enjoy!

ULTIMATE LASAGNA AS MADE BY JOE SASTO RECIPE BY TASTY



Ultimate Lasagna As Made By Joe Sasto Recipe by Tasty image

Chef Joe Sasto shares the most important dish on his holiday table: a beautifully layered lasagna. When you're assembling your lasagna, don't worry about trimming any overlapping edges of your handmade pasta. These pieces will turn to crispy golden perfection during baking. Your family might just fight over them.

Provided by Betsy Carter

Categories     Dinner

Time 9h5m

Yield 8 servings

Number Of Ingredients 34

3 cups flour, plus 1 1/2 teaspoon and more for dusting
¼ cup spinach powder, plus 1 tablespoon
¼ teaspoon kosher salt
14 large egg yolks
2 large eggs
water, room temperature
semolina flour, for dusting
3 tablespoons unsalted butter
¼ cup yellow onion, finely chopped
¼ cup all purpose flour
4 cups whole milk
½ teaspoon kosher salt
½ teaspoon white pepper
⅛ teaspoon nutmeg, freshly grated
1 tablespoon vegetable oil
6 tablespoons unsalted butter
½ cup yellow onion, chopped
8 cloves garlic, finely chopped
⅔ cup carrot, chopped
⅔ cup celery, chopped
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 lb ground beef, 80/20
water, as needed
1 cup whole milk
⅛ teaspoon nutmeg, freshly grated
1 cup dry white wine
4 cups crushed tomato
nonstick cooking spray, for greasing
kosher salt, for cooking pasta
2 cups grated parmesan cheese
2 cups shredded mozzarella cheese
1 ball mozzarella cheese, sliced
fresh basil leaf, for garnish

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!

Nutrition Facts : Calories 1197 calories, Carbohydrate 75 grams, Fat 64 grams, Fiber 5 grams, Protein 74 grams, Sugar 17 grams

THE #1 LASAGNA RECIPE



The #1 Lasagna Recipe image

I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article. I know you won't be disappointed with my Best Lasagna Recipe!

Provided by yamfry50

Categories     European

Time 45m

Yield 12 serving(s)

Number Of Ingredients 21

1 lb sweet Italian sausage
1 lb ground beef
1/2 cup of chopped onion
2 garlic cloves, chopped
1 (28 ounce) can crushed tomatoes
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/2 cup water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh basil leaves, chopped
4 tablespoons fresh Italian parsley, chopped
1 teaspoon salt
1 teaspoon italian seasoning
1/2 teaspoon ground pepper
23 ounces ricotta cheese
1/2 teaspoon fresh grated nutmeg
1 egg
1 lb shredded mozzarella cheese
1 cup grated parmesan cheese
12 lasagna noodles

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-.

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EASIEST LASAGNA EVER - DAMN DELICIOUS
easiest-lasagna-ever-damn-delicious image
2016-03-19 Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, …
From damndelicious.net


THE #1 LASAGNA RECIPE RECIPE | RECIPELAND
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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 …
From recipeland.com


THE BEST LASAGNA EVER ~ RECIPE | QUEENSLEE APPéTIT
This Lasagna is the best I've ever had! Layers of a thick and meaty sauce, creamy ricotta filling and a cheesy topping. I guarantee this will be your new favourite go-to recipe for the holidays! …
From pinterest.ca


NO 1 BEST LASAGNA RECIPE
May 17, 2020 - No 1 Best Lasagna Recipe recipe: Excellent lasagna. May 17, 2020 - No 1 Best Lasagna Recipe recipe: Excellent lasagna . May 17, 2020 - No 1 Best Lasagna Recipe …
From pinterest.co.uk


BEST LASAGNA - CAFE DELITES
2019-12-11 Preheat oven to 350°F | 180°F. Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if …
From cafedelites.com


THE #1 BEST LASAGNA RECIPE EVER - FREE COOKING SCHOOL
The best lasagna recipe ever took a while to perfect, but it was worth it. I think it's the Italian sausage that puts it over the top. About; Academy. Lessons; Resources; Recipes; News; …
From eclecticcookingacademy.com


CLASSIC LASAGNA - ONCE UPON A CHEF
2020-12-15 Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves. Stir and bring to a boil. Reduce the heat and simmer until the sauce is thickened, about 20 minutes. …
From onceuponachef.com


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From homeandrecipe.com


20 EASY LASAGNA RECIPES FOR WHEN YOU DON'T FEEL LIKE LAYERING
2018-04-09 Saucy Skillet Lasagna Thanks to no-cook noodles, this skillet lasagna makes a fresh, filling, flavorful and fast entree for any Italian meal. —Meghan Crihfield, Ripley, West …
From tasteofhome.com


NO 1 BEST LASAGNA RECIPE - BIGOVEN
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 …
From bigoven.com


OUR 15 BEST LASAGNA RECIPES OF ALL TIME | ALLRECIPES
2021-09-08 Hearty Vegetable Lasagna. This vegetarian lasagna is packed with vegetables and cheese that make for a filling meal. The recipe uses mushroom, bell pepper, and onion, but …
From allrecipes.com


21 BEST LASAGNA RECIPE - SELECTED RECIPES
Spread a thin layer of pasta sauce in the bottom of a baking dish. Make a layer of cooked lasagna noodles. Spread an even layer of the ricotta cheese mixture. Spread an even layer of meat …
From selectedrecipe.com


NO. 1 BEST LASAGNA RECIPE (BORROWED FROM LASAGNA GUY'S BLOG)
1 pound of ground beef 1/2 cup of chopped onions 2 cloves of garlic chopped 1 (28 ounce) can of crushed tomatoes 2 (8 ounce) cans of tomato sauce 2 (6 ounce) cans of tomato paste 1/2 Cup …
From wouldyoulikesomeheartwiththat.blogspot.com


BEST LASAGNA | READER'S DIGEST CANADA
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 …
From readersdigest.ca


LASAGNA (THE BEST) | RICARDO
Season with salt and pepper. Add the onions, celery and garlic. Cook over medium heat for another 5 minutes. Add the tomatoes and oregano. Using a potato masher, purée the …
From ricardocuisine.com


THE BEST LASAGNA RECIPE - EASY TO MAKE! - KRISTINE'S KITCHEN
2020-08-31 Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes, stirring occasionally. Add the ground beef and cook, …
From kristineskitchenblog.com


NO 1 BEST LASAGNA RECIPE RECIPE | RECIPE - PINTEREST
Jul 18, 2014 - No 1 Best Lasagna Recipe. Discover our recipe rated 3.9/5 by 14 members. Jul 18, 2014 - No 1 Best Lasagna Recipe. Discover our recipe rated 3.9/5 by 14 members. Jul …
From pinterest.com


BEST EVER LASAGNA WITH MEAT SAUCE FROM LANA’S COOKING
2012-01-24 Drain the fat from the beef and return it to the skillet. Season lightly with salt and pepper. Stir one cup of Marinara sauce into the ground beef, mixing well. Set aside. In a …
From lanascooking.com


THE BEST HOMEMADE LASAGNA (AUTHENTIC RESTAURANT RECIPE)
2020-08-21 Combine and add the tomato sauce. Cook for a few minutes and set aside to cool. Heat some water in another pan. Put your lasagna noodles in a pan and cover with hot water. …
From grannysinthekitchen.com


ONE PAN, NO BAKE 20 MINUTE LASAGNA - BROKE AND COOKING
2016-02-15 Add the garlic and stir. Add the Italian sausage and ground beef into the pan and break the pieces up, making sure to incorporate them with the seasoning and onions. Check …
From brokeandcooking.com


LASAGNA RECIPE - NO 1 BEST ITALIAN LASAGNA - BEST LASAGNA RECIPE …
Lasagna Recipe - No 1 Best Italian Lasagna - Best Lasagna Recipe (VIDEO) - Easy Italian Recipes. I have tried many different Lasagna recipes over the years. This is the culmination …
From pinterest.com


LASAGNA RECIPE - NO 1 BEST ITALIAN LASAGNA - YOUTUBE
http://MyLasagnaRecipe.comI have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe...
From youtube.com


LITERALLY THE *BEST* LASAGNA RECIPE - LAUREN'S LATEST
2021-09-20 While meat sauce cooks, make the cheese layer: stir cheeses together in a bowl with basil, parsley and salt & pepper. Set aside. Cook lasagna noodles 2/3 of the time marked …
From laurenslatest.com


THE BEST LASAGNA RECIPE - SUGAR SPUN RUN
2021-03-15 Heat olive oil in a large skillet over medium/high heat until shimmering. Add onions and cook, stirring frequently, until softened and translucent, about 5 minutes. Add garlic and …
From sugarspunrun.com


BEST LASAGNA RECIPES - FOOD.COM
Sausage Potato Lasagna. "Meat and two veg all covered in a creamy, garlicky sauce and baked until golden brown. How you could call that anything less than incredibly yummy I do not know. …
From food.com


THIS LONGTIME FAVORITE LASAGNA RECIPE WILL BE YOUR GO-TO
The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection! …
From pinterest.ca


THE BEST EVER LASAGNA - GIMME DELICIOUS
To assemble: Spray a 13 x 9" baking pan with cooking spray. Combine ricotta cheese, eggs, pepper, 2 tablespoons parsley, and Parmesan cheese. In a lasagna pan, place a tablespoon …
From gimmedelicious.com


AUNT LANA'S LASAGNA RECIPE | FAVORITE FAMILY RECIPES
2017-05-15 Beat eggs; add remaining ingredients, except mozzarella. Open the 8 ounce can of tomato sauce and pour it on the bottom of a 9×13 pan. This keeps the noodles from sticking to …
From favfamilyrecipes.com


WORLD'S BEST (AND EASIEST) LASAGNA - THAT SUSAN WILLIAMS
2016-11-28 Instructions. Mix together the ingredients for the filling: the ricotta, beaten eggs, parsley, salt, and pepper. Then it's time to assemble the lasagna. Spread a little sauce over …
From thatsusanwilliams.com


EASY LASAGNA RECIPE | THE WORLD'S BEST HOMEMADE LASAGNA
2022-01-11 Make the sauce. Combine sausage, ground beef, onion, and garlic in a large pot over medium heat.Stir and cook until cooked through and browned.Add the remaining sauce …
From cupcakesandkalechips.com


EASY ONE-PAN NO-BOIL SKILLET LASAGNA - SEASONS AND SUPPERS
2020-11-24 Preheat oven to 350F. Heat olive oil in an oven-safe skillet, about 10-12 inches top diameter. Add garlic and cook, stirring, for 30-45 seconds. Add ground beef and sausage. …
From seasonsandsuppers.ca


WORLD'S BEST LASAGNA RECIPE PIONEER WOMAN - FOOD NEWS
Directions -Combine meats and garlic and brown. -Drain grease -Add tomatoes, tomato paste, parsley, basil and salt to meat. Simmer uncovered for 45 mins. Stir occassionally. -Boil …
From foodnewsnews.com


BEST NO BOIL LASAGNA RECIPE BEEF SAUSAGE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Best No Boil Lasagna Recipe Beef Sausage: Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


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