ALL-IN-ONE LASAGNA
To some, lasagna seems like a complicated dish but once you make our easy, yet classic, lasagna, you'll see it's simple enough for even the beginner cook! Melted mozzarella and parmesan cheese are layered with our rich tomato sauce for the perfect comforting bite.
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
- Cover the bottom of a 9x13 inch baking pan with 1 1/2 cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with 1/2 of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.
- Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.
- The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 39.3 g, Cholesterol 32 mg, Fat 10.2 g, Fiber 3 g, Protein 18.8 g, SaturatedFat 5.4 g, Sodium 619.9 mg, Sugar 7.7 g
THE #1 LASAGNA RECIPE
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
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-.
SIMPLY LASAGNA
Flavorful enough for a celebration but easy enough for the everyday.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 1h35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
- Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
- Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 27.2 g, Cholesterol 72.4 mg, Fat 15.8 g, Fiber 2.3 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 550.5 mg, Sugar 5.8 g
ONE POT CLASSIC RAGU LASAGNA RECIPE BY TASTY
Here's what you need: ricotta cheese, cream cheese, grated parmesan cheese, large egg, kosher salt, freshly ground black pepper, nonstick cooking spray, extra virgin olive oil, unsalted butter, small yellow onion, celery, small carrot, ground beef, ground pork, ground lamb, kosher salt, freshly ground black pepper, dry red wine, tomato paste, garlic, crushed tomato, no-boil lasagna noodle, shredded low-moisture mozzarella, grated parmesan cheese, fresh flat-leaf parsley, garlic bread
Provided by Jordan Kenna
Categories Dinner
Yield 8 servings
Number Of Ingredients 26
Steps:
- Make the cheese cubes: In a medium bowl, stir together the ricotta, cream cheese, Parmesan, egg, salt, and pepper until smooth.
- Grease an ice cube tray with nonstick spray. Spoon the ricotta mixture evenly into the cups in the tray. Cover with plastic wrap and freeze until the cheese mixture is firm, at least 4 hours or up to 3 days.
- Make the lasagna: Heat a large pot over medium-high heat. Add the olive oil and butter to the pot and swirl to evenly coat. Add the onion, celery, and carrot and cook, stirring frequently, until softened and starting to caramelize, 10 minutes.
- Add the ground beef, pork, and lamb and cook, stirring to break up the meat, until no longer pink, 12 minutes. Season with salt and pepper.
- Add the red wine and cook, stirring, until completely evaporated, 3 minutes.
- Add the tomato paste and garlic, and cook, stirring frequently, until lightly caramelized, about 3 minutes.
- Pour in the crushed tomatoes, reduce the heat to medium, and cook the sauce, stirring, until slightly reduced, 6-8 minutes.
- Unmold the frozen cheese cubes, then distribute them evenly throughout the simmering meat sauce. Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
- Cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
- Remove the lid and sprinkle the mozzarella and Parmesan cheese over the top. Cover and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
- Sprinkle the lasagna with parsley and more Parmesan, if desired, and serve with garlic bread alongside.
- Enjoy!
Nutrition Facts : Calories 727 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 3 grams, Protein 50 grams, Sugar 8 grams
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