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
SIMPLY LASAGNA
Flavorful enough for a celebration but easy enough for the everyday.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 1h35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
- Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
- Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 27.2 g, Cholesterol 72.4 mg, Fat 15.8 g, Fiber 2.3 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 550.5 mg, Sugar 5.8 g
THE BEST LASAGNA RECIPE BY TASTY
Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!
Provided by Lauren Lee
Categories Dinner
Time 22h10m
Yield 8 servings
Number Of Ingredients 35
Steps:
- Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
- Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
- Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
- Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
- Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
- Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
- Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
- Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
- Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
- Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
- Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
- Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
- Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
- Enjoy!
ROASTED VEGETABLE LASAGNA
How can you take and make yet another lasagna and make it different - well I took almost all the vegetables to the grill and cooked them there first and the flavors where awesome even better if you use a mesquite or hickory chip smoke
Provided by Ravenseyes
Categories One Dish Meal
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot add 2 tsps olive oil - add onions, celery, garlic and cook till onions are transparent. Add pepper flakes and tomatoes and simmer over low heat. Add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.
- Take Eggplant and slice horizontally (all vegetables are done on horizontal cuts) slicing approximately 1/4" thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. Leave this until you can see a remarkable amount of fluids at the bottom of the dish. Approximately 50 minutes to and hour and a half. Wash the eggplant and pat dry - this is what is known as blanching or proofing your eggplant - it removes any bitterness the eggplant may have.
- Cut the remainder of your vegetables - zucchini, squash and carrots in the same horizontal fashion approximately 1/4" thick. Along with the asparagus - place all of your vegetables in a large bowl and cover with a generous amount of Extra Virgin Olive oil, salt and pepper to taste. The Red Peppers can be roasted whole and then cleaned and cut into segments after grilling. Preheat your grill (indoor or outdoor - if using outdoor I sometimes try to add some hickory or mesquite smokiness to it) the grill should be close to 400 degrees -- place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. Remove vegetables to a sheet pan to cool.
- Take the asparagus and cut into 1 inch pieces and place in your sauce.
- In a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. Arrange your eggplant over the bottom of the dish (these are used in place of any lasagna noodles that you would use in regular lasagna).
- Using one half of your vegetables (except the zucchini and squash) layer them over top of the eggplant - using 1/3 of your sauce cover with sauce and then with the cheese. Your next layer will be the zucchini and squash. Repeat with your roasted vegetables - sauce and cheese - bake in 350 degree oven until cheese is bubbling and melted -- enjoy!
Nutrition Facts : Calories 297, Fat 13.7, SaturatedFat 7.4, Cholesterol 28.9, Sodium 867.7, Carbohydrate 32.5, Fiber 8.2, Sugar 16.1, Protein 14.9
YET ANOTHER LASAGNA RECIPE...
I got this from my "ex-sister-in-law" many years ago,and I've played with it a bit since.It was the first lasagne I had ever eaten - how weird is that? I was about 24 at the time! She and my older brother were "newlyweds" and invited my whole family over for this dinner,including my husband-to-be. The sauce is DEE-LUUXE,and DEE-LIGHTFUL! I usually make it for Christmas Eve dinner,with salad and a good bread.(and a good wine!)
Provided by HEP MEP
Categories Weeknight
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Brown the chuck and onion in shortening till the onion is tender.
- Drain excess fat.
- Add minced garlic, parsley,tomatoes,tomato paste,and seasonings.
- Cover and simmer for 30 minutes.
- Mix ricotta/cottage cheese,eggs,salt,pepper and parsley in a medium bowl.
- In a 9x13 baking dish or pan,layer noodles to cover bottom.
- Add meat sauce,ricotta,and mozzarella slices.
- (I usually add some Parmesan and Romano at this point) Repeat layers twice more, ending with a layer of noodles and remaining meat sauce.
- Sprinkle with Parmesan/Romano and top with 2 cups shredded mozzarella.
- Bake covered in a 350 oven for approximately 40 minutes, or until bubbling.
- Uncover,and bake an additional 20 to 30 minutes,or until cheese is lightly browned.
Nutrition Facts : Calories 693.8, Fat 48, SaturatedFat 25.6, Cholesterol 214.9, Sodium 1689.2, Carbohydrate 18.2, Fiber 3.2, Sugar 9.5, Protein 48.4
More about "yet another lasagna recipes"
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- Italian Sausage Lasagna. Traditional Italian sausage lasagna is a family favorite lasagna recipe for so many people. Super easy and satisfying for a crowd, it's sure to be a hit with your family, too.
- Chef Michael Symon's Pierogi Lasagna. Celebrity Chef Michael Symon is a Food Network favorite, a James Beard Foundation Award winner, a cookbook author, and the owner of several restaurants in Cleveland and Detroit.
- Mexican Green Lasagna. Next time you can’t decide whether you feel like Mexican or Italian food for dinner, go for this delicious Mexican lasagna that serves up the best of both worlds.
- Instant Pot Lasagna. This instant pot lasagna recipe is prepared with ground beef, mozzarella and Parmesan cheeses, marinara sauce, and no-boil noodles like traditional oven-baked lasagna.
- Creamy Venezuelan-Style Lasagna. If you love a creamy lasagna with loads of delectable white sauce, this is the recipe for you. Traditional Venezuelan lasagna (also called Pasticho) is a deliciously decadent version of lasagna made with tubular pasta, ground beef, tomatoes, dried herbs and plenty of creamy bechamel sauce.
- Whole Wheat Vegetarian Spinach Lasagna. Make your vegetarian lasagna a little bit healthier by using this recipe, which calls for whole wheat lasagna noodles and fiber-packed spinach.
- 3-Cheese Butternut Squash and Mushroom Lasagna. The autumnal flavors of sweet roasted butternut squash, hearty sautéed mushrooms, ricotta, Gruyere and Parmesan cheeses combine in this comforting and satisfying version of lasagna that's perfect for weekend dinners.
- Lasagna With White and Red Sauce. The white and red sauce takes the place of ricotta cheese in this rich and flavorful recipe that's perfect for making ahead on the weekend and serving to your family all week long.
- Gluten-Free Zucchini Lasagna. For a low-carb, gluten-free take, use this zucchini lasagna recipe. It includes everything that's great about lasagna, including ricotta, Parmesan, and mozzarella cheeses.
WE TRIED 4 FAMOUS LASAGNA RECIPES - HERE'S THE BEST
From thekitchn.com
Estimated Reading Time 7 mins
- The Biggest Letdown: Giada de Laurentiis’ Classic Italian Lasagna. Overall rating: 6/10. Get the recipe: Classic Italian Lasagna. Read more: I Had High Hopes for Giada de Laurentiis’ Over-the-Top Lasagna.
- The Taste of My Childhood: Martha Stewart’s Lasagna with Meat Sauce. Overall rating: 8/10. Get the recipe: Martha Stewart’s Lasagna with Meat Sauce. Read more: Martha Stewart’s Lasagna Features a Brilliant Time-Saving Trick.
- The Time-Consuming Recipe (Mostly) Worth the Effort: Allrecipes’ World’s Best Lasagna. Overall rating: 9/10. Get the recipe: Allrecipes’ World’s Best Lasagna.
- The Clear (and Surprising!) Frontrunner: Ina Garten’s Turkey Lasagna. Overall rating: 10/10. Get the recipe: Ina Garten’s Turkey Lasagna. Read more: Ina Garten Has a Clever Trick to Making the Best Lasagna Ever.
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