WORLD'S BEST LASAGNA
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
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
CLASSIC LASAGNA
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Provided by Barb R
Categories World Cuisine Recipes European Italian
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g
WORTH IT LASAGNA
I break out this lasagna recipe whenever I need to feed a crowd. It has such an abundance of tasty ingredients. Often, I'll serve one pan to guests and freeze the other for a family meal later.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 19
Steps:
- In a Dutch oven, bring first 5 ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until desired thickness is achieved, stirring often. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan cheese; set aside., In each of 2 greased 13x9-in. baking dishes, layer with 1-1/3 cups sauce, half a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan cheese, 6 half slices of provolone cheese, 1 cup Monterey Jack cheese and 2-1/2 cups spinach mixture. , Top each with 6 half slices of provolone cheese, 1 cup Monterey Jack cheese, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan cheese, 6 half slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full). , Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving.
Nutrition Facts : Calories 483 calories, Fat 24g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1081mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 4g fiber), Protein 31g protein.
BIRTHDAY LASAGNA (ORIGINALLY CALLED "WORTH IT LASAGNA"
I got this recipe a few years a go from a taste of homes magazine that was featuring recipes that won awards. I get so tired of the same lasagna over and over again. This is AWESOME, never tasted anything better. This is my most cherished recipe so I thought I should post it. I know yall will just love this. It does make 2 pans full. So half everything if your not serving a crowd. Oh and do this recipe justice and dont leave anything out or sub anything, especially the wine and raisins :)...yum!
Provided by tigershoes
Categories One Dish Meal
Time 1h40m
Yield 2 casseroles, 12 servings each, 24 serving(s)
Number Of Ingredients 19
Steps:
- In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring often.
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan; set aside.
- In each of two greased 13-in. x 9-in. baking dishes, layer 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan, six half slices of provolone, 1 cup Monterey Jack and 2-1/2 cups spinach mixture.
- Top each with six half slices of provolone, 1 cup Monterey Jack, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan, six half slices of provolone, sliced tomatoes and remaining Monterey Jack (dishes will be full).
- Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 419.6, Fat 25.9, SaturatedFat 15.1, Cholesterol 103.2, Sodium 1258.9, Carbohydrate 18.7, Fiber 1.9, Sugar 10.7, Protein 28.6
SO WORTH IT LASAGNA
Make and share this So Worth It Lasagna recipe from Food.com.
Provided by Poison_Ivy
Categories < 4 Hours
Time 3h
Yield 8 lasagna, 8 serving(s)
Number Of Ingredients 21
Steps:
- Cook sausage, ground beef, onion, and garlic over medium heat in frying pan until browned.
- Drain all liquid.
- Stir in crushed tomatoes, tomato paste, tomato sauce and wine.
- Season with sugar, basil, fennel seeds, Italian seasoning, 3/4 tablespoon salt, pepper, and 2 tablespoons parsley.
- Soak lasagna sheets in hot salted water for about 20-30 minutes
- Drain noodles.
- In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/4 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 4 noodles lengthwise over meat sauce.
- Spread with one third of the ricotta cheese mixture.
- Sprinkle some mozzarella cheese.
- Spoon 1 1/2 cups meat sauce over mozzarella.
- Sprinkle with 1/4 cup Parmesan cheese.
- Repeat layers, rwice to make 3 layers.
- Top with remaining mozzarella and Parmesan cheese.
- Cover with foil: to prevent sticking, either spray foil with cooking spray.
- Bake in preheated oven for 25 minutes.
- Remove foil, and bake an additional 30 minutes.
Nutrition Facts : Calories 680.5, Fat 30.6, SaturatedFat 16.1, Cholesterol 143.1, Sodium 2463.9, Carbohydrate 54.4, Fiber 5.8, Sugar 16.8, Protein 46.4
BEST LASAGNA WITH RICOTTA BECHAMEL
This recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy bechamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce.
Provided by NicoleMcmom
Categories Pasta and Noodles Pasta by Shape Recipes
Time 2h30m
Yield 12
Number Of Ingredients 25
Steps:
- Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
- Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
- While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
- At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
- Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
- Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 41.1 g, Cholesterol 80.2 mg, Fat 24.8 g, Fiber 3.3 g, Protein 30.5 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 4.7 g
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