WORLD'S BEST LASAGNA
This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.
Provided by dojemi
Categories < 4 Hours
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 21
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 tablespoon 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.
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
KATEL'S TWEAKED WORLD'S BEST LASAGNA
The BEST lasagna I have ever made! Adapted from John Chandler's "World's Best Lasagna" on allrecipes.com. Many reviews said he had too much salt and sugar in his recipe (some reviewers said they were "obvious typos"). I also made some changes recommended by the Allrecipes Test Kitchen, and some by other reviewers of John's recipe. The anchovy paste and red pepper flakes were my idea. I used chuck roast which I trimmed and ground myself. This time I used Taylor Dry Sherry. I used Galbani Sorrento Original Ricotta Cheese (whole milk) and had no regrets, but if available, I would buy Calabro All Natural Whole Milk Ricotta. The saying is: "people who don't like ricotta cheese have never had good ricotta cheese." The Sorrento was rich and creamy, reminding me of mascarpone, not thin and watery, reminding me of yogurt or sour cream. This lasagna was not bland and the sauce did not seem "sweet" (but it was delightful). The 19-mo.-old had seconds. Edited 5/4/15 cut ricotta to 16 oz.
Provided by KateL
Categories One Dish Meal
Time 11h33m
Yield 1 9x13-inch pan, 12 serving(s)
Number Of Ingredients 27
Steps:
- SAUCE:.
- In a large, heavy pot, cook sausage, ground beef until browned. Drain sausage and ground beef and reserve, leaving 2 tablespoons of fat in the pan. Cook onion over medium heat until well-browned (maybe 5 minutes?), but do not burn. Add garlic and cook for 30 seconds (if garlic burns, it turns bitter).
- Add drained sausage and ground beef back to pan. Stir in anchovy paste, crushed tomatoes, tomato paste, tomato sauce and wine/sherry/water. Now stir in sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, and 2 tablespoons roughly chopped Italian flat-leaf parsley.
- Bring to a boil, then reduce to a simmer. Simmer, covered, for 1 1/2 hours, stirring occasionally. (If you use an enameled cast iron Dutch oven, give yourself a pat on the back.). (The simmering cooks the sauce down to a very thick consistency.).
- Let sauce cool, then refrigerate in a covered non-reactive dish overnight to let the flavors meld.
- LASAGNA:.
- Soak raw, hard noodles in a large roasting pan with VERY hot tap water for 20-30 minute (Noodles won't be cooked but soft, and can complete its cooking in the oven.).
- (Alternatively, you may instead bring a large pot of water to a boil, seasoned with kosher salt. Boil lasagna noodles for 8-10 minutes. Drain noodles and rinse with cold water.).
- In a mixing bowl, combine ricotta cheese with eggs, 2 tablespoons parsley, 1/4 teaspoon nutmeg and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F. Spray 9x13-inch baking dish with cooking spray.
- Spread 1 1/2 cups of meat sauce in the bottom of the 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with half of the ricotta cheese mixture. Top with 1/2 of the mozzarella cheese slices. Spoon 1 1/2 cups of meat sauce on top, then sprinkle with 1/4 cup grated Parmesan cheese.
- For second layer: spread 1 1/2 cups meat sauce, 6 noodles, remaining ricotta mixture, 1/4 cup Parmesan cheese, 1 1/2 cups sauce, remaining half of mozzarella slices, and 1/4 cup Parmesan cheese.
- Tear off aluminum foil to cover pan. Spray foil with cooking spray.
- Bake for 25 minutes, covered with foil, at 375 degrees F.
- Remove foil, and bake an additional 25 minutes.
- Cool 15-20 minutes before serving.
CHEF JOHN'S LASAGNA
There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h25m
Yield 12
Number Of Ingredients 20
Steps:
- Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
- Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
- Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
- Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
- Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
- Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.
Nutrition Facts : Calories 729.7 calories, Carbohydrate 49.8 g, Cholesterol 159.4 mg, Fat 39.2 g, Fiber 4.8 g, Protein 42.9 g, SaturatedFat 19.6 g, Sodium 1513.8 mg, Sugar 14 g
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