CLASSIC LASAGNA RECIPE
When you're in need for a comforting dish, this Classic Lasagna is the perfect recipe. Originally from our May 1982 issue, this vintage recipe has been around a while, but we come back to it again and again. We love the cheese combinations of this recipe: shredded mozzarella, cottage cheese or ricotta, Parmesan, and mozzarella slices. Yes, each cheese has a reason to be in this recipe. If you listen to Latria Graham's mother, you'll know that cottage cheese is far superior than ricotta. Latria, a writer and fifth-generation farmer in Spartanburg, SC, and her family have made this recipe every year for Christmas. Make this Classic Lasagna for your family and make some memories in the process.
Provided by Southern Living Test Kitchen
Categories Pasta
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Brown ground beef in oil in a large skillet, stirring to crumble; drain off pan drippings. Stir tomatoes, tomato paste, and seasonings into meat. Bring to a boil; reduce heat and simmer 40 minutes, stirring occasionally.
- Cook noodles according to package directions; drain.
- Place half of noodles in a lightly greased 12 x 8 x 2-inch baking dish, slightly overlapping lengthwise edges. Spoon one-third of meat mixture over noodles; add half of shredded mozzarella, ricotta, and Parmesan cheese. Repeat layers, and spoon on remaining meat mixture. Arrange mozzarella slices on top. Bake at 350 for 30 minutes.
ZESTY LASAGNA (SOUTHERN LIVING)
You can't go too wrong with a "Southern Living" recipe. This one is from their 1987 Annual Recipe Book. This is pretty basic and is very good as is although, you can doctor it up as well. This makes a great potluck dish and I often take this to friends, family, and neighbors when they require some TLC. Cooking time does not include standing time.
Provided by JTsMom
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef and garlic in a heavy skillet over medium heat until meat is browned, stirring to crumble meat, drain.
- Stir in the tomato paste, water, mushrooms, bay leaves, salt, pepper, Italian seasoning, and oregano.
- Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- Remove the bay leaves.
- Cook noodles according to package directions and drain.
- Combine cottage cheese and sour cream in a medium bowl; stir well.
- Layer half each of noodles, meat sauce, and cottage cheese mixture in a greased 12 x 8 x 2 inch baking dish.
- Sprinkle with 3/4 cup mozzarella cheese.
- Repeat layers of noodles, meat sauce and cottage cheese mixture.
- Cover and bake at 350°F for 40 minutes.
- Top with the remaining mozzarella cheese and bake an additional 5 minutes or until cheese melts.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 606.8, Fat 33.5, SaturatedFat 17.6, Cholesterol 114.3, Sodium 1273.2, Carbohydrate 38.5, Fiber 4.8, Sugar 11.9, Protein 40
SOUTHWESTERN LASAGNA
I first tasted this lasagna at a church potluck more than 20 years ago. I asked for the recipe and have made it many times since. It's one of our favorites.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. , Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 418 calories, Fat 23g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 970mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.
ZESTY LASAGNA
This recipe is a bit lighter in calories than most Lasagna recipes but it isn't low on flavor. I've made this recipe for years and it's a favorite for potluck parties since it's even better served after the flavors have a chance to settle into one another.
Provided by Stoblogger
Categories Savory Pies
Time 1h15m
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In large, heavy, nonstick pot brown ground beef, then drain it in colander and rinse off the fat with hot water. Return it to the pot.
- Grind Polish sausage in food processor, add it to the skillet with the beef.
- Stir in the tomato puree, spaghetti sauce mix, and the salt. Let simmer while you --
- Cook lasagna noodles according to package directions, separate and lay on wax paper.
- In separate bowl combine cottage cheese, eggs, Parmesan cheese and Mozzarella cheese. (Reserve 1/2 cup of mozzarella cheese.).
- Spray a large jelly roll pan with cooking spray.
- In the jellyroll pan, begin layering the ingredients with noodles, then meat sauce, then cheese mixture until you've used all the ingredients.
- Be sure to end the layering with meat layer on top.
- Sprinkle with reserved 1/2 cup of mazzarella cheese.
- Cover loosely with foil, do not let it rest on the cheese.
- Bake at 350° for 45 minutes.
Nutrition Facts : Calories 486.3, Fat 22.9, SaturatedFat 10.1, Cholesterol 114, Sodium 748.7, Carbohydrate 34.9, Fiber 2.1, Sugar 3.9, Protein 33.8
QUICK'N ZESTY LASAGNA SKILLET
Now you can have lasagna on a weeknight & have dinner on the table in under 30 minutes! Add a salad + garlic bread & dinner is served! Enjoy! ***I have now made some changes to this delicious recipe over the years... I normally use half a pound of ground beef and half a pound of hot Italian sausage. I've totally eliminated the ricotta and now add dollops of a garlic and herb cream cheese spread on the top, then kind of swirl it in to the mixture lightly so it stays creamy. Then I top the skillet at the very end with slices of fresh mozzarella instead of the shredded stuff in a bag and a fresh basil chiffonade. I cover it with a lid for a few minutes to melt the cheese.
Provided by KPD123
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, brown meat with garlic, onion and bell pepper over medium heat until meat is browned. Drain if you need.
- Add spaghetti sauce, water and dressing. Bring to a boil.
- Stir in noodles, pushing them down and submerging them in the sauce. Bring back up to a simmer. Cover and reduce heat to medium-low. Cook 15-20 minutes, or until noodles are tender, stirring occasionally.
- Fold in ricotta and mozzarella. Let cheeses melt and then SERVE!
- ***I have now made some changes to this delicious recipe over the years -- I normally use half a pound of ground beef and half a pound of hot Italian sausage. I've actually totally eliminated the ricotta and just add dollops of a garlic and herb cream cheese spread over the top, then kind of swirl it in lightly so it stays creamy. Then I top the skillet at the very end with slices of fresh mozzarella instead of the shredded stuff in a bag and a fresh basil chiffonade. I cover it with a lid for a few minutes to melt the cheese.
Nutrition Facts : Calories 576.4, Fat 37.9, SaturatedFat 16.6, Cholesterol 131.3, Sodium 863.8, Carbohydrate 21.4, Fiber 3.5, Sugar 12, Protein 36.4
SOUTHWESTERN LASAGNA
Make and share this Southwestern Lasagna recipe from Food.com.
Provided by Debs Recipes
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut each tortilla into 2 or 3 pieces; set aside.
- Brown ground beef in a large skillet until crumbly; drain fat.
- Add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes.
- Combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl.
- In a lightly greased 9x13" baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top.
- Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions.
- NOTE: The cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.
Nutrition Facts : Calories 483.1, Fat 26.8, SaturatedFat 12.6, Cholesterol 118.6, Sodium 1131.4, Carbohydrate 26.6, Fiber 4.3, Sugar 5.5, Protein 34.5
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