BAKED LASAGNA
This is the top lasagna recipe in our family. It originally came from a junior league recipe book called River Road Recipes.
Provided by PanNan
Categories European
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat slowly.
- Add next 6 ingredients to meat (garlic through tomato paste).
- Add one tomato paste can of water.
- Simmer uncovered until thick or about 45 minutes.
- Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
- Cover and refrigerate until ready to use.
- Also meanwhile, cook lasagna noodles in boiling water until tender.
- Drain and rinse with cold water.
- Spray a 13X9X2 baking pan with vegetable oil spray.
- Place 1/2 of the noodles in the bottom of the pan.
- Spread 1/2 of the cottage cheese mixture over the noodles.
- Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
- Layer again with noodes, cottage cheese, meat and mozzarella cheese.
- Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.
Nutrition Facts : Calories 560.2, Fat 26.2, SaturatedFat 14, Cholesterol 153.8, Sodium 1510.6, Carbohydrate 35.6, Fiber 3.5, Sugar 7.9, Protein 45.4
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
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
SIMPLE ITALIAN BAKED LASAGNA
This is one of those simple clasics that everyone loves. I usually serve it with a garden salad, and french bread. This also freezes beautifully! I have made two pans, one for now, and one for later. Enjoy! From http://www.cooking-italian-food.com/lasagna.htm
Provided by Loves2Teach
Categories One Dish Meal
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Cook lasagna noodles according to package directions or until tender but still firm.
- Drain, keep warm.
- Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done.
- Add sauce, salt, and Italian seasoning and mix well.
- Simmer on low heat 12-15 minutes .
- In a separate bowl, combine eggs and ricotta cheese.
- Grease a 9" x 12" or larger, baking pan.
- Arrange a first layer of noodles so the ends hang over the sides of the pan.
- (The ends will be laid back-over the top for the final layer).
- Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.
- Add a second alternating layer of pasta, the meat sauce and cheese mixture.
- Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce.
- Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly.
- Allow to set for 5-10 minutes before cutting.
- This Lasagna recipe can be modified to suit individual preferences. I have also made it using Italian sausage instead of beef, and I have added a can of chopped tomatoes to the sauce mixture with good results. Sometimes I mix in shredded parmesan cheese to the ricotta for an extra boost :).
LAZY NO-BAKE LASAGNA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
LASAGNA
Provided by Bobby Flay
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 50
Steps:
- For the Tomato Sauce: Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.
- For the Bolognese Sauce: Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat.
- Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side.
- Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels.
- Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.
- Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.
- Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl.
- Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through.
- For the Ricotta Mixture: Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- For the Bechamel (Mornay) Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.
- For Assembly: Preheat the oven to 375 degrees F.
- Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the Bolognese sauce evenly over the top. Ladle an even layer of bechamel over the Bolognese sauce, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.
- Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the remaining tomato sauce, more grated cheese and chopped parsley and basil.
BAKED LASAGNA ROLL-UPS
By simply rolling up lasagna noodles and cheese and standing the pasta roll-ups on their sides, you can transform a traditional pasta dish into a work of art.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring a large saucepan of generously salted water to a boil. Add half the noodles, dropping each in separately, and cook, stirring gently, until pliable but still firm, about 4 minutes. Lift the noodles out of the water with a slotted spoon then lay them on a sheet of foil in a single layer, not touching. Lightly drizzle the noodles with 1 tablespoon olive oil then rub them all over to coat well. Repeat with the remaining noodles and 1 tablespoon olive oil.
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium-low heat Add the onion and cook, stirring occasionally, until completely soft and starting to caramelize, about 20 minutes. Stir in the tomato paste and garlic and cook, stirring until lightly caramelized, 1 to 2 minutes. Add the tomatoes, bay leaf and 1 cup water and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Discard the bay leaf. Carefully puree the sauce in a blender until smooth and return it to the pot. Stir in the parsley and season with salt and pepper.
- Preheat the oven to 375 degrees F. Shred half of the mozzarella on the large holes of a box grater. Add it to a large bowl, along with the ricotta, Parmesan, basil, eggs, 1 teaspoon salt and the 1/2 teaspoon pepper and stir to combine. Divide the ricotta mixture among the noodles, putting 2 to 3 tablespoons in each, and spread into an even layer. Reserve the remaining piece of mozzarella.
- Lightly grease a 9-inch springform pan with the remaining 1 tablespoon olive oil and spread 1/2 cup of the sauce over the bottom. Cut each lasagna noodle in half lengthwise then roll each noodle strip into a pinwheel. Rotate the pinwheels so the frilly ends are on top, then transfer them to the prepared pan in a snug, even layer. Pour the remaining sauce over the noodles, using the back of a spoon to spread it evenly over the top and into any gaps.
- Cover the pan with foil and bake until the noodles are tender and the lasagna is warmed through and bubbling, about 30 minutes. Remove the pan from the oven. Tear the remaining mozzarella into pieces and scatter them over the noodles. Return the lasagna to the oven until the mozzarella is just melted, 5 minutes. Let cool 10 minutes before unmolding. Carefully remove the sides of the pan, top with basil leaves and serve immediately.
LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes
- Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper.
TURKEY LASAGNA
This lasagna recipe skips the onerous step of boiling lasagna noodles. Layer uncooked ones in the hearty turkey ragu and they will emerge from the oven fork-tender under their bubbling blanket of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to become translucent, about 8 minutes. Add the turkey and garlic and continue to cook, breaking the meat up with a wooden spoon, until the turkey is cooked through, 6 to 8 minutes. Add the tomato paste, stir to combine and cook, stirring occasionally, about 5 minutes.
- Add the crushed tomatoes to the saucepan. Add the whole peeled tomatoes, crushing them with you hand as you pour them in. Stir in the oregano. Add salt and pepper to taste, bring to a simmer and cook, stirring occasionally, until the sauce is slightly reduced and thickened, about 30 minutes; remove the lid for the last 5 minutes of cooking.
- Meanwhile, set aside 1 cup of the mozzarella and 1/4 cup of the Parmesan in a small bowl. Mix together the ricotta, parsley, egg, the remaining mozzarella and Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Preheat the oven to 375 degrees F.
- Spread about 2 cups of the sauce in the bottom of a deep 9-by-13-inch broiler-proof baking dish (see Cook's Note). Place 3 uncooked lasagna noodles across the bottom of the dish lengthwise, leaving about 1/2 inch between each. Place a fourth noddle across the short side of the dish, breaking to fit as needed. Spread about 1 1/2 cups sauce on the noodles. Using an ice-cream scoop or a large spoon, dollop one-third of the cheese mixture evenly on top of the sauce. Arrange another layer of noodles the same as the first, pressing down gently to spread the cheese mixture. Repeat layering the sauce, cheese mixture and noodles two more times, ending with the noodles. On top of the last layer, spread the remaining sauce.
- Cover the baking dish tightly with foil and bake until the noodles are tender when you insert the tip of a paring knife, about 1 hour. Remove the foil from the baking dish and sprinkle with the reserved mozzarella and Parmesan. Increase the oven temperature to broil and broil the lasagna until the cheese is melted, golden and bubbling, 5 to 7 minutes. Let the lasagna sit for 30 minutes before serving.
CREAMY, CHEESY LASAGNA
My modifications on an old classic - easy to put together, and yummy comfort food! Please note the title - beware: less is not more here :)
Provided by LorenLou
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a dutch oven or very large skillet, brown the meat. Add the onion powder and garlic and cook a couple of minutes more.
- Stir in the tomato sauce, paste, water and seasonings.
- Cover, and simmer, stirring occasionally for 30 minutes.
- With mixer or food processor, mix the cream cheese, ricotta and eggs.
- Preheat oven to 350, and spray a large lasagna pan (11x15) with cooking spray.
- Layer half the noodles in the bottom of the pan, breaking the noodles as needed.
- Add half of the meat sauce, and spread evenly over the noodles.
- Gently spread the cream cheese/ricotta mixture evenly over the sauce.
- Lay the sliced Mozzarella on top of the cream cheese layer, covering completely.
- Lay the remaining lasagna noodles on top of this.
- Top with remaining meat sauce.
- Sprinkle the Parmesan over the entire casserole.
- Bake for 25 minutes. Cool 15 minutes before cutting.
- NOTE: You could divide this into two smaller casseroles and freeze one.
Nutrition Facts : Calories 520.6, Fat 28.3, SaturatedFat 15.3, Cholesterol 151.3, Sodium 1188.6, Carbohydrate 31.9, Fiber 3.2, Sugar 8.1, Protein 35.3
LASAGNA WITH MEAT SAUCE
Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 2h30m
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees.
- Meat Sauce: Heat oil in a large saucepan over medium-high. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, about 10 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
- Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Assembly: Spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of meat and cheese mixtures between noodles twice more. Spread 2 cups meat sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
- Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.
CLASSIC LASAGNE
Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 9
Steps:
- To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
- Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
- Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
- Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
- Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
- Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
- Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
- Scatter 125g torn mozzarella over the top.
- Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.71 milligram of sodium
BAKED LASAGNE
Make and share this Baked Lasagne recipe from Food.com.
Provided by Lavender Lynn
Categories European
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Lightly saute onions, garlic in oil.
- Add meat and cook until brown.
- Add tomatoes, tomato paste, parsley, basil, salt, pepper and 3 T grated parmesan. Mix well and simmer for 45 minute.
- Cook Lasagne noodles in 6 qts of boiling water for 20 minutes or until tender.
- Put a couple of spoonfuls of sauce of bottom of 13 x 9 pan. Arrange half of noodles on next. Spread 1/2 the ricotta or cottage cheese and 1/2 the mozzarella over noodles. Top with 1/2 the sauce. Then repeat the layers. Top with 1/2 C parmesan cheese.
- Bake uncovered for 30 minutes at 350 degrees.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 296.2, Fat 18.8, SaturatedFat 7.9, Cholesterol 55.1, Sodium 553.5, Carbohydrate 14.3, Fiber 1.8, Sugar 4.3, Protein 18
NO-BAKE LASAGNA
You don't need to turn on the oven for this lasagna, so it's perfect for summer. The noodles and sauce are simply layered on a plate...even my husband can make it! This is a satisfying vegetarian entree. -Norma Montgomery, Groveland, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions., Add mozzarella cheese to the sauce; cook on low until cheese is melted. Drain noodles; cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 378 calories, Fat 13g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 577mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.
LASAGNE
Little is more satisfying than cooking a classic to perfection - Sarah Cook gives us a lesson in how to make lasagne
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 25
Steps:
- First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
- For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
- Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
- Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
- To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
- Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
- Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
- Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.
Nutrition Facts : Calories 794 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.7 milligram of sodium
LASAGNA FOR TWO
Did you know you can make a Lasagna for Two? This recipe proves you don't have to make a full pan of lasagna for a delicious restaurant-style night-in. Make this Lasagna for Two for date night, to share with a friend or to have a serving for leftovers.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix ricotta, egg, Parmesan and parsley.
- Place 2 noodles in bottom of 9x5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the pasta sauce, ricotta mixture and mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella.
- Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
SMALLER LASAGNA FOR TWO
Now that it's just me and my husband at most dinners, a big lasagna becomes a burden with the leftovers which I don't like to either freeze or eat for days on end This version is much smaller, but with all the same flavor you'd expect.
Provided by PalatablePastime
Categories Cheese
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Cook noodles and drain.
- Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
- In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
- In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
- Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
- Let sit for about 10-15 minutes before you cut into it.
CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
ITALIAN LASAGNA
Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread.
Provided by Cathy
Categories World Cuisine Recipes European Italian
Yield 15
Number Of Ingredients 15
Steps:
- Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
- Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
- Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
- Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
Nutrition Facts : Calories 754.8 calories, Carbohydrate 34.4 g, Cholesterol 156.1 mg, Fat 51 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 22.9 g, Sodium 1701.9 mg, Sugar 6.6 g
SIMPLE BAKED LASAGNA
This is a traditional, fail-safe recipe. I adapted this from Natalie G. Sylvester's version in "The Home-Cooking Cookbook." Serve with a nice green salad and garlic bread.
Provided by D. Todd Miller
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat and onion in olive oil. Add garlic, tomato paste, water, basil, parsley, salt and pepper, and sugar. Mix well, and simmer at least 20 minutes.
- Cook lasagna noodles according to directions on the package. Drain.
- Mix together the ricotta and cottage cheeses. Set aside.
- Layer the ingredients, in a prepared 9x12 casserole dish, in the following order: noodles, ricotta-cottage cheese mixture, jack cheese, and sauce. Repeat until all noodles, ricotta-cottage cheese mixture, and sauce are used up. Reserve a portion of the jack cheese to sprinkle a thick layer on top. (Don't make the cheese and sauce layers too thick, as your goal is to have enough cheese and sauce to use all of the noodles.)
- Bake at 350 degrees F about 20 minutes, or until cheese on top is melted and bubbly. Serve hot.
Nutrition Facts : Calories 821.5, Fat 39, SaturatedFat 19, Cholesterol 118, Sodium 928.7, Carbohydrate 71.7, Fiber 5.3, Sugar 9.9, Protein 46.2
EASY LASAGNA
Make and share this Easy Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.
- In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.
- Add water and all but 1 cup of spaghetti sauce to beef.
- Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan.
- Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.
- Spread half the cheese mixture over the noodles.
- Spoon a third of the beef mixture over the cheese layer.
- Repeat layers once.
- Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.
- Cover and bake 50 minutes.
- Sprinkle remaining mozzarella cheese over the top.
- Let stand 5 minutes before serving.
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