CLASSIC LASAGNA RECIPE BY TASTY
When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.
Provided by Betsy Carter
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
- In a large bowl, mix together the ground beef and marinara sauce.
- In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
- Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
- Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
- Let the lasagna cool for 30-45 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams
AUTUMN LASAGNA
Make and share this Autumn Lasagna recipe from Food.com.
Provided by Cook4_6
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- PREHEAT oven to 375 degrees.
- CUT cabbage into thin strips. Pour boiling water over porcini mushrooms and let soak for 30 minutes or until softened. Drain and chop porcini mushrooms.
- HEAT 1 tablespoon of the butter and the oil in a large skillet over moderately low heat.
- ADD garlic, mushrooms and rosemary and cook until garlic is golden, about 3 minutes.
- ADD cabbage and cook over low heat, covered for 5 minutes.
- ADD wine and simmer until the wine is evaporated.
- ADD 1/4 cup of water and cook over low heat until cabbage is tender, about 6 minutes. Discard garlic and rosemary and season cabbage with salt and pepper to taste.
- MELT remaining 4 tablespoons butter over moderately low heat. Add flour and cook, stirring for 3 minutes.
- ADD milk in a stream, whisking and bring mixture to a boil. Simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg.
- ADD cabbage to sauce.
- COMBINE the 2 cheese. Spread one-third of the cabbage mixture in the bottom of a 9 x 13-inch pan.
- ARRANGE half of the lasagne in one layer on top of the cabbage and top with half the remaining cabbage mixture and half of the cheese mixture .
- ARRANGE the remaining lasagne over the cheese and top with the remaining cabbage mixture and cheese.
- BAKE in the middle of the over for 25-30 minutes or until bubbling.
Nutrition Facts : Calories 458.6, Fat 29.7, SaturatedFat 16.6, Cholesterol 75.1, Sodium 327.1, Carbohydrate 23.5, Fiber 1.7, Sugar 14.8, Protein 14.7
MOM'S LASAGNA, FALL VERSION
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble.
- For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
- For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
- Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet.
- To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour.
- Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving.
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AUTUMN LASAGNA WITH CHICKEN, SQUASH AND SAGE - CTV
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- Preheat the oven to 375 °F. Lightly grease an eight-cup casserole dish that fits a single lasagna sheet nicely.
- In a large sauté pan over medium heat add the oil and onion and celery and sauté until the onion is translucent, about five minutes. Add the garlic and sauté one minute more. Add the chicken stock and then stir in the squash and sage and bring to a simmer, cooking loosely covered until the squash is tender (about 12 minutes for fresh, and six minutes for frozen. Stir in the chicken and sundried tomatoes. Remove this from the heat and stir in the ricotta and milk. Season to taste.
- To assemble, spoon a little of the chicken filling at the bottom of the prepared dish and place a sheet of lasagna on top. Spoon a generous layer of the chicken filling over this and top with a sprinkling Asiago. Top this with a lasagna sheet and repeat with the chicken filling and Asiago three more times, ending with a generous layer of Asiago on top. Place a sheet of parchment over the lasagna and cover with foil. Bake covered for 30 minutes, then uncover and bake an additional 35 to 45 minutes, until the top is golden and melted and the filling is bubbling around the sides. Let the lasagna cool for ten minutes before scooping or slicing to serve.
- Additionally the lasagna can be assembled a day ahead and chilled, but add another 15 to 20 minutes of baking while it is covered.
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