Absolute Best Ever Lasagna Recipes

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.

Steps:

• Brown ground beef, Italian sausage, onion and garlic. Add salt and next 5 ingredients; stirring until well mixed. Simmer 1 hour. Cook lasagna noodles according to package directions; drain and set aside. Heat oven to 375°F. Spray a 13 x 9" baking pan with cooking spray. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese. Bake for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

Steps:

• Mix up cheeses reserving about 4 cups to top lasagna.
• Add eggs and Italian seasoning.
• I do this with in two batches.
• Now you are ready to assemble lasagna.
• Pour small amount of sauce in bottom of pan - just enough to cover.
• Layer noodles over sauce.
• Spoon cheese mixture as evenly as you can over noodles and smooth with spoon.
• Layer noodles over cheese - then pour on sauce to cover.
• Repeat with noodles, cheese, noodles, sauce again and then top with cheese.
• Then: I cover loosely with foil to prevent cheese from over browning.
• Bake in 350°F oven until bubbly, removing foil for last 20 minutes or so.
• Or prepare for freezing by cooling, covering with saran wrap then freezer lid.
• Place in freezer.
• Cook the same. Expect the frozen lasagnas to take about 1 1/2 hours to cook if in a small pan.
• ***I always cook my noodles, I prefer the texture of precooked noodles and though it is not necessary I think that uncooked noodles have a slimy texture in the lasagna.
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• You can cook less at a time.
• For one 8X13 in lasagna I'd start with about 1 lbs of mozzarella, ½ pound of Parmesan, and one container (1 lb) of ricotta cheese and 1 egg with 1 T of seasoning.
• You'll probably need about 9 -12 noodles and about 7 - 8 cups of sauce.
• ********************************.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
• Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
• Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

Steps:

• Brown ground meat, onion and garlic.
• Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, tomato paste; stirring until well mixed.
• Cover and simmer 1 hour (or longer,but watch for getting too dry).
• Cook lasagna noodles according to package directions; drain and set aside.
• Spray a 13 x 9" baking pan with cooking spray.
• Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
• Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
• Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
• Let sit for 15-20 minutes before cutting and serving.

Steps:

• Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
• Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.

Steps:

• Preheat oven to 375 degrees.
• In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink. Drain well.
• To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper. Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
• In a large bowl, lightly beat eggs. Add parsley. Fold in cottage cheese, ricotta cheese and Parmesan cheese. Refrigerate until sauce is done.
• Spray the bottom of a 9"x13" pan with non-stick spray. Spread about 1 cup of the sauce in the bottom of the pan.
• Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
• On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
• Place another 1/3 of the noodles on top.
• Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
• Top with remaining noodles, meat sauce and mozzarella.
• If desired, garnish with black olives and green onions scattered on top.
• Cover and bake for 50 minutes.
• Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
• Let stand for 15 minutes before serving.
• Leftovers freeze well.

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 tablespoon 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.