LASAGNA
In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. "If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making."
Provided by Regina Schrambling
Categories dinner, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
- Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
- Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
- In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
- Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
- Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : @context http, Calories 1085, UnsaturatedFat 43 grams, Carbohydrate 43 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 28 grams, Sodium 1335 milligrams, Sugar 7 grams, TransFat 0 grams
UMAMI-RICH LASAGNA
The secret to the rich, savory flavor of this lasagna is a bit of soy sauce added to both the sauce and the ricotta mixture.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook noodles according to package directions. In large skillet, heat oil; add onion and mushrooms and saute until onions are translucent. Stir in pasta sauce and 1/4 cup of the soy sauce; heat through. In medium bowl, combine ricotta cheese, eggs and remaining soy sauce.
- Spread a layer of meat sauce on the bottom of a 9- x 13-inch baking dish. Layer with noodles, cheese mixture and mozzarella cheese. Continue layering, ending with a final layer of noodles and meat sauce. Cover with foil; bake 30 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 59.9 g, Cholesterol 85.6 mg, Fat 18 g, Fiber 4.8 g, Protein 27 g, SaturatedFat 7.8 g, Sodium 1594.9 mg, Sugar 11.9 g
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.
SINFULLY RICH LASAGNA
Make and share this Sinfully Rich Lasagna recipe from Food.com.
Provided by Gigi6287
Categories Meat
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- If using regular lasagna noodles, cook as directed on package.
- Combine cheese& eggs; mix together well.
- Lightly spray baking dish with vegetable spray such as Pam.
- If using wine and/or the sugar, mix with marinara.
- Spread 1 cup marinara sauce in bottom of baking dish.
- At this point, if you care to, you can mix the remainer of the marinara sauce with the cooked ground beef.
- Easier and faster to layer that way.
- Lay 4 noodles on sauce in dish.
- Spread 1/2 the cheese mixture on noodles.
- Layer 1/2 the spinach on top of cheese mixture.
- Spread 1/2 the ground beef and marinara on top of spinach layer.
- Repeat layers once again: noodles, cheese, spinach, ground beef and marinara.
- Add one more layer of noodles.
- Spread jar of Alfredo Sauce over last layer of noodles.
- Cover and cook at 350 degrees for 40 minutes.
- Uncover and cook 15 minutes more.
- Can sprinkle more grated Parmesan on top for the last 15 minutes if desired.
- After cooking, it helps to let it sit for 10-15 minutes before cutting.
- Reduces the filling running out of the lasagna layers.
TRADITIONAL LASAGNA
My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.
THE BIG LASAGNA
Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don't have the time to make each component or can't find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you'll find that it's grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)
Provided by Samin Nosrat
Categories dinner, casseroles, noodles, pastas, project, main course
Time 2h30m
Yield One 9-by-13-inch lasagna (8 to 12 servings)
Number Of Ingredients 18
Steps:
- Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.
- While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.
- Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)
- Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform - the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.
- Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You'll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)
- Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.
- If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.
- Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.
- Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water's surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.
- Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.
- Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They'll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.
- Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.
- Spread about 1/3 of the tomato sauce over next layer and cover with pasta.
- Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.
- Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)
- For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.
- After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.
- Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.
UMAMI-RICH LASAGNA
The secret to the rich, savory flavor of this lasagna is a bit of soy sauce added to both the sauce and the ricotta mixture.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook noodles according to package directions. In large skillet, heat oil; add onion and mushrooms and saute until onions are translucent. Stir in pasta sauce and 1/4 cup of the soy sauce; heat through. In medium bowl, combine ricotta cheese, eggs and remaining soy sauce.
- Spread a layer of meat sauce on the bottom of a 9- x 13-inch baking dish. Layer with noodles, cheese mixture and mozzarella cheese. Continue layering, ending with a final layer of noodles and meat sauce. Cover with foil; bake 30 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 59.9 g, Cholesterol 85.6 mg, Fat 18 g, Fiber 4.8 g, Protein 27 g, SaturatedFat 7.8 g, Sodium 1594.9 mg, Sugar 11.9 g
AMAZINGLY RICH LASAGNA
If you love lasagna and want something with a rich taste this is it! This recipe is a little different than traditional lasagna...I got bored w/the normal cottage cheese or ricotta recipe and came up with this one! My boyfriend absolutely loves it and asks me on regular basis to make it again!
Provided by Avid Baker
Categories One Dish Meal
Time 1h10m
Yield 1 lasagna, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Spray bottom of casserole dish (I use 13X9, can use larger). Brown hamburger meat in pan, add 3 gloves garlic before fully browned. Drain any fat. Stir in jar of plain spaghetti sauce and 1/2 jar of 3 cheese blend sauce. Heat til warm/bubbly.
- In large bowl, combine cream cheese, ricotta, parmesan, 3 1/2 C mozzarella, and 2 eggs. Add oregano, parsely, and garlic powder. Stir until combined, mixture will be thick.
- To assemble lasagna, pour 1/2 C remaining 3 cheese blend sauce onto bottom of pan. Place 3-4 lasagna noodles on top of sauce, overlapping edges of pasta a little, spread 1/2 cheese mixture onto pasta, top with meat sauce, repeat. Pour remaining 1/2 C 3 cheese blend sauce onto top layer of noodles, top with remaining 1/2 C mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake uncovered for 10 minutes. Remove from oven, let cool about 10 minutes and enjoy!
UMAMI-RICH LASAGNA
The secret to the rich, savory flavor of this lasagna is a bit of soy sauce added to both the sauce and the ricotta mixture.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook noodles according to package directions. In large skillet, heat oil; add onion and mushrooms and saute until onions are translucent. Stir in pasta sauce and 1/4 cup of the soy sauce; heat through. In medium bowl, combine ricotta cheese, eggs and remaining soy sauce.
- Spread a layer of meat sauce on the bottom of a 9- x 13-inch baking dish. Layer with noodles, cheese mixture and mozzarella cheese. Continue layering, ending with a final layer of noodles and meat sauce. Cover with foil; bake 30 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 59.9 g, Cholesterol 85.6 mg, Fat 18 g, Fiber 4.8 g, Protein 27 g, SaturatedFat 7.8 g, Sodium 1594.9 mg, Sugar 11.9 g
FAMOUS LASAGNA
From here on, this cozy classic will become Your Famous Lasagna, sure to star at weekend parties and weeknight meals for years to come. The noodles are layered with rich meat sauce and creamy ricotta mixed with bright flecks of fresh parsley, and gooey mozzarella helps keep the whole creation together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Bring a large pot of water to boil. Generously salt water; add noodles and cook according to package directions. Drain, and rinse with cold water. Lay noodles on a baking sheet, separating layers with parchment or waxed paper.
- In a medium bowl, combine ricotta, parsley, and egg. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Lightly coat a 9-by-13-inch baking dish with olive oil. Begin layering: Place 4 noodles in dish, slightly overlapping. Top with half the meat sauce and 4 more noodles. Top with half the ricotta filling, then half the mozzarella. Repeat the layering process, ending with the mozzarella. Sprinkle top with Parmesan.
- Cover with lightly oiled foil. Place on a rimmed baking sheet; bake for 30 minutes. Uncover, and bake until bubbling and browned, 30 to 40 minutes more. Let cool 10 minutes before serving.
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