Three Layer Lasagna Recipes

THREE LAYER LASAGNE WITH RICOTTA AND MEAT SAUCE | BARILLA

Steps:

• Preheat oven to 375° F.
• Cook lasagna noodles according to package instructions; drain and separate.
• In a large saucepan, combine cooked meat and 1 ½ jars sauce, simmer 5 minutes.
• In a large bowl, combine Ricotta cheese, 3 ½ cups mozzarella cheese, Parmigiano cheese and eggs.
• Grease a 13 x 9 inch baking dish with cooking spray.
• Spread ¾ cup Barilla sauce over the bottom of the baking dish.
• Place 3-4 lasagne sheets on the bottom, slightly overlapping.
• Spread half of the cheese mixture over lasagne and cover with ½ of the meat sauce.
• Repeat for 2 more layers.
• Cover last layer with remaining lasagne sheets and remaining Barilla sauce.
• Sprinkle with remaining mozzarella cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake additional 10 minutes. Let stand 10 minutes before serving.

THREE LAYER LASAGNA

Steps:

• Preheat oven to 375°F.
• Cook Lasagna noodles according to package cooking time, drain and separate.
• Combine cooked meat and 1-1/2 jars sauce in a large saucepan.
• Combine eggs, ricotta, 3-1/2 cups mozzarella, and Parmesan cheeses in a large bowl.
• Spray or grease a 9x13-inch baking dish or two 8x8-inch baking dishes with cooking spray. Spread 3/4 cup sauce over the bottom of the baking dish.
• Place 3-4 Lasagna noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce. Repeat layers. Cover last layer with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving.
• OAMC DIRECTIONS.
• Assemble lasagna in a foil lined baking dish and then place in freezer. No prior baking needed. Freeze until firm enough to remove from baking dish. Cover completely with another layer of heavy foil, then place in a gallon sized freezer bag and label.
• To Serve: Place frozen foil wrapped lasagna back into baking dish originally used. Thaw and bake covered at 375 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes. To bake from the frozen stage, and 30 minutes to total baking time.

TEN-LAYER LASAGNA BOLOGNESE

Steps:

• Preheat the oven to 375 degrees F.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
• Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
• Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
• Remove from the oven, let stand for at least 5 minutes and then cut and serve.

100-LAYER LASAGNA RECIPE BY TASTY

Steps:

• Lay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a ½-inch (1 cm) gap in between each cluster.
• Fold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil.
• Fold the top and bottom flaps of foil over, creasing and pressing flat.
• Flip the foil sheet onto the table so that it's now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside.
• In a large pot, melt the butter over medium heat.
• Whisk in the flour, cooking until the mixture reaches a light golden color.
• Slowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil.
• Transfer the béchamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside.
• Heat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren't browning.
• Add in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces.
• Cook the beef, stirring occasionally, until half of the liquid has evaporated.
• Add in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps.
• Turn down the heat to low, and simmer, covered, for about 2 hours.
• Preheat oven to 350°F (180°C).
• To assemble, line a greased 9x9-inch (23x23-cm) square baking pan with 2 sheets of foil that extend over the sides.
• Spread a thin layer of béchamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of béchamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and béchamel. Alternate the direction of the lasagna sheets after every layer.
• After 50 layers, place the foil box over the lasagna, helping it stay upright and stable.
• Continue with the layering process until the 99th layer.
• Sprinkle Parmesan on top, then cover the whole lasagna with foil.
• Bake for about 1½ hours, uncovering the foil halfway, until the top is a deep golden brown.
• Cool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board.
• Peel away the foil walls, then sprinkle the top of the lasagna generously with chives.
• Cut and serve.
• Enjoy!

THE BEST LAYERED LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
• Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
• In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
• In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
• Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
• Enjoy!

THREE MEAT LASAGNA

Steps:

• Cook onion in olive oil in a large skillet until tender, several minutes.
• Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
• Drain fat.
• Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
• Reduce heat, cover, and simmer for 25-30 minutes.
• Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
• In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
• Preheat oven to 375°F.
• In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
• On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
• If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
• Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
• Allow to rest for 10-15 minutes before slicing and serving.

EASY LASAGNA III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
• In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.

DEEP DISH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
• In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
• Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.