1 2 3 Lasagna Recipes

Steps:

• Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
• In a large bowl, using a large wooden spoon, stir together the ricotta cheese, eggs, 1/2 cup of the grated Parmesan cheese, 1/2 cup of the grated mozzarella cheese, the Baby Bam, salt, parsley, basil, and pepper until thoroughly combined.
• Spread 1 cup of the Best Basic Red Sauce in the bottom of a 3-quart casserole dish. Lay 3 lasagna noodles lengthwise in the dish. The noodles should not overlap or touch one another.
• Spoon 3/4 cup of the ricotta mixture over the noodles and spread it evenly with a spatula. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella cheese over the top layer of tomato sauce. Top with the remaining 1/2 cup of Parmesan cheese .
• Cover the casserole tightly with aluminum foil.
• Bake, covered, for 1 hour .
• Using oven mitts or pot holders, remove the casserole from the oven and discard the aluminum foil. Return the dish to the oven and bake, uncovered, for 10 minutes.
• Using the mitts or pot holders, remove the casserole from the oven and let it rest for 10 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• In a large saucepan, brown ground beef over medium heat, drain fat.
• Season with some salt, pepper, and some Essence to taste).
• Add the tomato sauce and simmer for 10 minutes.
• In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, 1/2 tsp Essence, 1/2 tsp salt, parsley, basil, and b1/4 tsp black pepper.
• Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole.
• Lay 3 lasagna noodles lengthwise down the dish.
• The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula.
• Sprinkle 1 cup of the mozzarella evenly over the ricotta.
• Repeat with the remaining ingredients, for a total of 4 layers of noodles.
• Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan. Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.
• Remove the casserole from the oven, and remove the aluminum foil.
• Return to the oven and bake, uncovered, for 10 minutes.
• Remove from the oven and let sit for 10 minutes before serving.

Steps:

• 1. Start with the following in a pot.
• 1 pound of sweet Italian sausage.
• 1 pound of ground beef.
• 1/2 cup of chopped onions.
• 2 cloves of garlic chopped.
• Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
• 2. Add the following:.
• 1 (28 ounce) can of crushed tomatoes.
• 2 (8 ounce) cans of tomato sauce.
• 2 (6 ounce) cans of tomato paste.
• 1/2 cup of water.
• Gently stir this into the cooking meat.
• 3. Add the following:.
• 2 tablespoons white sugar.
• 1 teaspoon fennel seed.
• 2 teaspoons fresh Basil leaves chopped.
• 2 tablespoons fresh Italian parsley chopped.
• 1 teaspoon salt.
• 1 teaspoon Italian Seasoning.
• 1/2 teaspoon ground pepper.
• Gently stir these seasoning into the sauce.
• Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes
• 4. Soak 12 lasagna noodles.
• The lasagna noodles need to be soaked in hot tap water for 15 minutes.
• 5. While the noodles are soaking you can make the cheese filling.
• Put the following in a mixing bowl:.
• 23 ounces of ricotta cheese.
• 1/2 teaspoon fresh grated nutmeg
• Grate fresh nutmeg over the Ricotta cheese.
• 6. Add the following.
• 1 egg.
• 2 tablespoons fresh Italian parsley chopped.
• Mix these ingredients together with a spoon.
• 7. Now we start building the lasagna layers.
• Use a 9×13 inch baking pan.
• Spread 2 Cups of meat sauce on the bottom of the pan.
• Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
• Lay 6 noodles across the layer of sauce.
• Spread half of the ricotta cheese mixture over the layer of noodles.
• Spread 1/2 of the mozzarella cheese over the ricotta layer.
• Sprinkle half of the Parmesan cheese over the mozzarella layer.
• Spread 2 cups of meat sauce over the cheese layer.
• Lay down the next layer of noodles.
• Spread the remaining ricotta mixture over noodles.
• Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna.
• Put the last layer of meat sauce on the cheeses.
• Sprinkle the remaining cheese on top.
• 8. Cover with foil.
• Bake in preheated oven at 350 for 25 minutes.
• Remove foil and bake uncovered for another 25 minutes.
• Remove from oven and allow to cool for approximately 15 minutes.
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• -Serves 12 people-.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
• Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
• Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.

Steps:

• Heat oven to 350ºF.
• Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper (if using).
• Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
• In a small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well.
• Cut 1 of the lasagna noodles in half lengthwise.
• Spread 1/4 cup meat mixture in bottom of ungreased 9*5-inch (2 quart) loaf baking dish.
• Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese.
• Repeat layers, starting with noodles and ending with mozzarella cheese.
• Bake at 350ºF for 30 to 35 minutes or until thoroughtly heated and bubbly.