MAMA'S LASAGNA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
- In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
- In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
- Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., 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 occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
PAM'S LASAGNA
Steps:
- Preheat oven to 350 degrees F. Saute onions in oil. Brown ground chuck, drain and add onions.
- Add spices, tomatoes, tomato sauce and most of parmesan cheese (save some to sprinkle on top of casserole). Cover and simmer, stirring occasionally, for approximately 30 minutes or until cooked completely down. Meanwhile, cook lasagna noodles according to package directions.
- Arrange in casserole:
- 3 lasagna noodles
- 1/2 of meat sauce
- 1/2 of mozzarella cheese
- 1/2 of cottage cheese
- Repeat
- Sprinkle with remaining parmesan cheese
- Cook uncovered in preheated oven for approximately an hour or until the top begins to turn brown. If possible, and people aren't standing in line with their plates, let set a short while so that it will cut better.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAM'S FAVORITE LASAGNA
I started making this recipe years ago with just ground beef and decided to try it with italian sausage one day and it was such a hit that I continued with the updated recipe.
Provided by jakpak 353708
Categories One Dish Meal
Time 1h30m
Yield 1 13 x 9 pan, 12 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and sausage together and drain (I also rinse with water to wash away some the fat).
- Put meat in food processor and pulse until it is fine and no chunks of meat left.
- Put in pot and add spaghetti sauce, tomato sauce, seasoning and sugar. Let simmer while noodles are cooking.
- Mix cheeses together using 2 cups of mozzarella with all of the ricotta and parmesan cheese. Mix in the egg.
- When ready to assemble, put some sauce in the bottom of a 9 x 13 pan and then start layering the noodles, cheese mixture and sauce. There should be three layers of 4 noodles and you should end with sauce. Sprinkle with the remaining cup of mozz. cheese. The pan will be full.
- Bake in 350 degree oven for 30-45 minutes. Cover dish with foil for the first 15 minutes so cheese will not get too brown.
- When done, let set for 5-10 minutes before cutting.
- You can prepare this the day before and put it in the refrigerator. Bake the next day and Enjoy!
Nutrition Facts : Calories 642.7, Fat 32.1, SaturatedFat 13.4, Cholesterol 104.8, Sodium 1678.9, Carbohydrate 52.1, Fiber 2.2, Sugar 17.5, Protein 34.8
TAMMY'S FAVORITE LASAGNA
This recipe is my modified version of several lasagnas I have tried over the years. My family really likes this one. Even the picky kids. It is a little time consuming, but well worth it.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.
- Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish.
- In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.
- Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.
Nutrition Facts : Calories 1069.4 calories, Carbohydrate 69.1 g, Cholesterol 179.8 mg, Fat 62.5 g, Fiber 5.7 g, Protein 59.6 g, SaturatedFat 24.7 g, Sodium 2629.2 mg, Sugar 17.9 g
PATSY'S MEATBALL LASAGNA
Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
- Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
- Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
- In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
- Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
- Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.
LISA'S LASAGNA
This is an easy lasagna recipe that anyone can make!
Provided by Lisa B.
Categories World Cuisine Recipes European Italian
Yield 7
Number Of Ingredients 11
Steps:
- Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
- In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
- Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
- Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
- Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.
Nutrition Facts : Calories 538 calories, Carbohydrate 36.5 g, Cholesterol 125.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 14 g, Sodium 743.2 mg, Sugar 8.6 g
MAMA'S LASAGNA
This is my Mom's recipe. When she gave it to me I was shocked that it wasn't more complex. It's what I asked for on every birthday! It is very cheesy!
Provided by Bri22
Categories Meat
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in a frying pan.
- Add sauce and tomato paste.
- In a bowl mix cottage cheese with egg, Parmesan cheese, and parsley.
- Cover the bottom of a 9x13 inch pan with a little of the sauce.
- Layer the uncooked noodles, then cottage cheese mixture, then meat sauce, then slices of mozzarella. Do one more layer in the same order.
- Sprinkle top with Parmesan cheese.
- Cover with foil and bake at 350°F for 45 minutes to an hour to make sure noodles are done.
PATSY'S MEATBALL LASAGNA
From the Chef at Patsy's on 56th Street, New York City. Patsy's Savory Meatballs #rz.137551 can be made ahead for use in this recipe.
Provided by Cucina Casalingo
Categories European
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
- Preheat oven to 450 degrees.
- Pour 1 cup sauce into a shallow baking dish; set aside.
- Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
- Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.
- Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge.
- Repeat with remaining 3 cut sheets and corners.
- Line edges of pan in the same manner using full-size sheets dipped lengthwise.
- Finish lining the bottom of the pan with 2 full sheets.
- In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish.
- Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.
- Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.
- Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.
- Top with 1 cup sauce.
- Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
- Cover lasagna with a clean, damp kitchen towel.
- Double-wrap baking dish in aluminum foil.
- Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.
- Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.
- Remove from oven; let stand 15 minutes before serving.
- Garnish with remaining basil, and serve with remaining sauce, if desired.
Nutrition Facts : Calories 1066.3, Fat 42.3, SaturatedFat 20.2, Cholesterol 145.2, Sodium 2342.4, Carbohydrate 110.3, Fiber 4.3, Sugar 25.1, Protein 59.2
PAPA D'S LASAGNA
This is a moist lasagna, if you prefer a firmer texture reduce the amount of beef broth and/or drain the stewed tomatoes. Ricotta cheese can be used in place of the cottage cheese.
Provided by Papa D 1946-2012
Categories One Dish Meal
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- For meat sauce: Over medium high heat sauté onion and garlic in oil until lightly browned. Add beef and brown. Drain.
- Add remaining ingredients stir to combine and simmer uncovered for 1 hour, salt and pepper to taste, add wine stir and cook an additional 1/2 hour. Skim of any grease that forms during this time. Remove bay leaf.
- For cheese sauce mix together all ingredients except mozzarella.
- Cook lasagna noodles according to package directions drain and rinse.
- In a 9 x 13 casserole dish sprayed with non-stick spread out a small amount of sauce then place 1/3 of the noodles on the bottom, add 1/3 cheese sauce, 1/3 meat sauce and 1/3 of mozzarella. Repeat layer.
- Bake in a pre-heated 325º F oven for 45 minutes. Let stand for 10 minutes before cutting.
RICK & PAM'S LASAGNA
Steps:
- Preheat oven to 350 degrees. Brown ground beef w/onion, seasoning w/garlic & chili powder; drain.
- Stir in pasta sauce and simmer until heated through. Cook lasagna noodles according to package directions.
- Spread approximately 1 cup of pasta sauce in bottom of 13x9" baking dish/pan. Top with 4 of the cooked lasagna noodles, layered with approximately 1 cup of the pasta sauce and 1 cup each of the shredded cheddar and mozzarella cheeses; repeat. Top with the remaining four lasagna noodles, leftover sauce and parmesan cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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