Worlds Laziest Lasagna Recipes

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WORLD'S BEST LASAGNA



World's Best Lasagna image

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

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

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

LAZY NO-BAKE LASAGNA



Lazy No-Bake Lasagna image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 pound mild Italian sausage, casings removed
2 cups Classic Marinara Sauce, recipe follows
12 ounces mafaldine corte or farfalle pasta
8 ounces mini mozzarella balls
3/4 cup ricotta
1/4 cup grated Parmesan
Torn basil leaves, for topping
1/3 cup olive oil
6 cloves garlic, minced
Three 26-ounce cartons chopped tomatoes
1 teaspoon Italian seasoning
1 large basil sprig
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

Steps:

  • Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
  • Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

BEST LASAGNA



Best Lasagna image

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

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

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.

THE BEST EVER LASAGNA



The Best Ever Lasagna image

My brother, Joe, created this lasagna based on our mom's recipe. It's a family favorite at Christmas, thanks to the special ingredients that make it magnifico. -Stephanie Marchese, Taste of Home Visual Production Director

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 15 servings

Number Of Ingredients 18

1 medium onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (28 ounces each ) crushed tomatoes in puree
6 cups water
1 cup chopped fresh basil
2-1/4 teaspoons sugar, divided
1 teaspoon salt
1 pound bulk Italian sausage
4 Italian sausage links
1 carton (16 ounces) whole milk ricotta cheese
8 cups shredded mozzarella cheese, divided
1 large egg, beaten
1/4 teaspoon dried basil
12 sheets no-cook lasagna noodles
21 slices provolone cheese
1/3 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Nutrition Facts : Calories 509 calories, Fat 33g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1185mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.

WORLD'S EASIEST LASAGNA



World's Easiest Lasagna image

This is my adaptation of a recipe from the Busy People's Low-Fat Cookbook by Dawn Hall. She uses ground meatless in hers, fat-free cheeses and Healthy Choice Super Chunky Mushroom pasta sauce. I like to use two 8x8 inch pans and put one in the freezer.

Provided by SashasMommy

Categories     Cheese

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 5

2 (23 ounce) jars chunky pasta sauce (I use Prego Chunky Garden Combo)
1 -1 1/2 lb ground turkey, cooked
4 -8 ounces oven-ready dry lasagna noodles (I like American Beauty brand)
16 ounces low fat cottage cheese
16 ounces lowfat mozzarella cheese

Steps:

  • Preheat oven to 375 degrees.
  • Spray baking dish with non-fat cooking spray.
  • In large bowl, mix together the pasta sauce and ground turkey.
  • Line bottom of prepared dish with 1/3 of the pasta sauce mixture.
  • Lay strips of uncooked lasagna noodles on top of pasta sauce.
  • Spread 1/2 of the cottage cheese over noodles and sprinkle one half of the mozzarella cheese over the cottage cheese.
  • Start with 1/3 of the sauce again, and repeat layers one more time, ending with the last third of the sauce.
  • Cover with foil and bake at 375 for 1 hour.
  • Note: To avoid a mess with the lasagna bubbling over, place dish on a cookie sheet or sheet of foil.

Nutrition Facts : Calories 301.9, Fat 12.6, SaturatedFat 5.5, Cholesterol 57.1, Sodium 945.7, Carbohydrate 21.8, Fiber 0.7, Sugar 10.4, Protein 24.3

WORLD'S LAZIEST LASAGNA



World's Laziest Lasagna image

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

1 lb ground beef
1 (32 ounce) can spaghetti sauce or 1 (32 ounce) jar spaghetti sauce
1/2 teaspoon diced garlic
1 lb fat-free cottage cheese or 1 lb low fat cottage cheese
8 ounces low-fat ricotta cheese
12 ounces grated mozzarella cheese
1 egg
1 cup grated parmesan cheese
1 cup water
8 -10 uncooked lasagna noodles

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.

LAZY MAN'S LASAGNA



Lazy Man's Lasagna image

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 6 servings

Number Of Ingredients 28

1 pound dry lasagna pasta sheets
6 cups Bolognese sauce, recipe follows
3 cups Bechamel sauce, recipe follows
1 pound freshly grated mozzarella
Freshly grated Parmigiano Reggiano cheese, for sprinkling
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large carrot, finely chopped
1 onion, finely chopped
1 large celery stalk, finely chopped
2 dried chili peppers, crushed
Sprig fresh rosemary
1/2 pound ground beef
1/2 pound ground pork
1 cup white wine
3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
3 basil leaves, torn
Salt
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn
5 tablespoons butter
5 tablespoons flour
4 1/2 cups milk

Steps:

  • To assemble:
  • Preheat the oven to 400 degrees F. Cover the bottom of a deep baking dish with a layer of Bolognese sauce. Lay out the uncooked pasta sheets over the sauce until they cover the baking dish entirely. Cover the pasta with another generous layer of Bolognese sauce. The liquid from the sauce will cook the dried pasta so be sure to add enough sauce. Drizzle the bechamel sauce and sprinkle the mozzarella on top, until both are distributed evenly. Add another layer of dried pasta, laying the sheets in the opposite direction. Repeat the process of adding sauces, mozzarella, and pasta for another 2 to 3 layers or until two-thirds of the baking dish's depth is filled. Top off the last layer of sauces and mozzarella with a generous sprinkle of the Parmigiano cheese.
  • Place the pan in oven for approximately 40 minutes and let rest for 20 minutes before serving.
  • In a hot saucepan, melt the unsalted butter with the olive oil, and add the carrots, onion, celery, and chili pepper. Cook the ingredients over medium heat, until they are soft. Add a sprig of rosemary. Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let reduce. Add the tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour. Before serving, add basil leaves and salt to season. Serve immediately.
  • Salsa di 5 Minuti:
  • Heat olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
  • Season with salt to taste. Add basil leaves at the very end.
  • Bechamel:
  • In a saucepan, heat up the milk, and bring to a gentle simmer. In another saucepan, melt the butter and immediately add the flour.
  • Lower the heat, and mix until the butter has absorbed all the flour and is the consistency of thick dough. Make sure the butter-flour mixture does not burn or brown.
  • Remove the saucepan from the heat, and whisk in a couple of ladles of heated milk into the butter-flour mixture. Whisk until the flour has absorbed all of the milk. Put the saucepan back on the burner over medium heat, and whisk in the remainder of the milk.
  • Continue whisking until the sauce thickens and becomes a creamy velvety consistency.

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From textcook.com


WORLD’S LAZIEST LASAGNA - CHAMPSDIET.COM
World’s Laziest Lasagna - champsdiet.com ... Categories ...
From champsdiet.com


WORLD'S BEST LASAGNA - FORGIVE & FOURCHETTE
This lasagna recipe takes a while to come together. This is not a throw-it-together-in-20 kind of lasagna. But that flavour?! Worth every second. Do your mise en place one sub recipe at a time to avoid confusion. Ragu. Ragu Bolognese made with red wine instead of the traditional white wine is used for this recipe. The richness and creaminess of ...
From forgiveandfourchette.com


WORLD'S BEST LASAGNA RECIPE PIONEER WOMAN - FOOD NEWS
Directions -Combine meats and garlic and brown. -Drain grease -Add tomatoes, tomato paste, parsley, basil and salt to meat. Simmer uncovered for 45 mins. Stir occassionally. -Boil noodles. Add 1/2tsp salt and 1tbsp olive oil to water and cook noodles al dente. …
From foodnewsnews.com


WORLD'S BEST LASAGNA – MY BACK KITCHEN – ITALIAN
2021-05-23 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 ...
From mybackkitchen.com


SLOW COOKER LAZY LASAGNA [VIDEO] - SWEET AND SAVORY MEALS
2020-03-03 Once hot, add the beef, cook unmoved for 3 minutes, to get a nice sear on it. After that, start breaking it apart with a wooden spoon and cook until no longer pink and nicely browned. Drain grease. . Add the crushed tomatoes, Italian seasoning, garlic powder, onion powder, and paprika. Stir to combine.
From sweetandsavorymeals.com


WORLD'S BEST LASAGNA - CITRY GIRLCITRY GIRL
2015-12-06 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 …
From citrygirl.com


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