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.
WORLD'S LAZIEST LASAGNA
This is a great make ahead, no boil lasagna. I've tried it at high altitude and low, ahead of time or that day. I've served as is, or added a layer of torn up spinach and pesto leaves on top of the cheese layers. For a wedding, I once made 3 pans of this. It's great!
Provided by wildheart
Categories One Dish Meal
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Brown the beef and garlic in a skillet.
- Drain.
- Add spaghetti sauce; heat on low.
- While meat sauce is heating, mix the cottage cheese, ricotta, mozzarella, egg, and 1/2 cup of the parmesan.
- Spread 1 1/2 cups of the meat sauce in the bottom of a 9x13 pan.
- Put a layer of noodles over the sauce, so that none overlap.
- If you have to break a noodle to fill in gaps over 1/2 inch, that's okay.
- Put a layer of cheese mix over the noodles.
- Add about 1/2 of the remaining meat sauce; spread over cheese.
- Repeat layers.
- End with cheese on top; put remaining parmesan on top of the other chesse.
- Pour 1 cup of water around inside edges of the pan, and cover with foil.
- **Bake in a 350 oven for 1 hour, then uncover and bake 15 minutes more.
- Take from oven and let cool about 10 minutes before serving.
- Can be refrigerated up to 48 hours at this point.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories Meat Lasagna
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
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