FAMOUS LASAGNA
From here on, this cozy classic will become Your Famous Lasagna, sure to star at weekend parties and weeknight meals for years to come. The noodles are layered with rich meat sauce and creamy ricotta mixed with bright flecks of fresh parsley, and gooey mozzarella helps keep the whole creation together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Bring a large pot of water to boil. Generously salt water; add noodles and cook according to package directions. Drain, and rinse with cold water. Lay noodles on a baking sheet, separating layers with parchment or waxed paper.
- In a medium bowl, combine ricotta, parsley, and egg. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Lightly coat a 9-by-13-inch baking dish with olive oil. Begin layering: Place 4 noodles in dish, slightly overlapping. Top with half the meat sauce and 4 more noodles. Top with half the ricotta filling, then half the mozzarella. Repeat the layering process, ending with the mozzarella. Sprinkle top with Parmesan.
- Cover with lightly oiled foil. Place on a rimmed baking sheet; bake for 30 minutes. Uncover, and bake until bubbling and browned, 30 to 40 minutes more. Let cool 10 minutes before serving.
THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
DAD'S LASAGNA
Like my father's rib recipe which I've also posted, this is a recipe which some old buddies of mine recently requested that I post. Back when we all were a little younger, the guys used to come over everytime my Dad made his lasagne. Maybe it was the free meal or maybe it was just that good but this recipe is the reason why lasagna has always been one of my favorite foods. I know that you can substitute ground beef for the sausage (or use both combined) with equal success. I've posted this as 6-10 servings but I know from experience that 4 big guys can polish this off and still ask for more.
Provided by Nurbel
Categories Pork
Time 1h5m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Remove sausage skins and break up the sausage in frying pan.
- Brown meat slowly and spoon off excess fat.
- Add garlic, basil, 1 1/2 teaspoons salt, tomatoes and tomato paste.
- Simmer, covered for 15 minutes; stir often.
- Set aside when finished.
- Meanwhile, cook noodles in boiling salted water until tender; drain; rinse.
- In a large bowl, beat eggs; add Ricotta, Parmesan, Parsley, pepper and a tsp of salt.
- Mix well.
- Now in a 13x9x2 inch baking dish; Layer half the noodles; spread with half the Ricotta cheese/egg mixture; add half the thinly sliced mozzarella and then half the meat sauce.
- Repeat.
- Bake at 375 F degrees for about 30 minutes.
- Alternatively, you could refrigerate until later and then bake for 45 minutes.
- Either way let the lasagna stand for 10 minutes before serving.
Nutrition Facts : Calories 1000.6, Fat 58.7, SaturatedFat 29.6, Cholesterol 235, Sodium 2789, Carbohydrate 59.1, Fiber 5, Sugar 12, Protein 59.9
JO MAMA'S WORLD FAMOUS LASAGNA
Wondering what to do with leftover sauce when you make Recipe #22782? Here is the perfect answer. Don't skimp on the sauce--this is best when you use 6-7 cups of sauce. Prep time assumes you have already made sauce. I like to make this up in 2 smaller casseroles so I can serve my family one and freeze the 2nd one for later.
Provided by SharleneW
Categories European
Time 50m
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook lasagna noodles according to package directions, drain and cut to fit pan.
- In small bowl, mix cottage cheese, oregano, salt and 1/4 cup of parmesan cheese.
- Using two deep 9 x 7-inch glass baking pans or one deep 9 x 13-inch casserole dish, make a layer of noodles followed with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and 1/3 sauce.
- Follow with another noodle layer, remaining cottage cheese, mozzarella cheese and 1/3 sauce.
- Top this with a final noodle layer covered with remaining sauce.
- Sprinkle remaining 1/4 cup parmesan cheese over top.
- Bake in 350°F oven for 30-40 minutes until casserole is bubbling and slightly browned on top.
- Let cool for 15 minutes before serving so lasagna can firm up for easier slicing and serving.
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
DAD'S FAMOUS LASAGNA
I love this dish! I could eat this once every week for the rest of my life. The extra effort it takes to assemble this dish is well worth it. You can halve this recipe, or cook in two separate 9 inch square pans. Any way you prepare it, this dish will definitely be a hit.
Provided by Cooking to Perfecti
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Cook noodles.
- Sauté onions and garlic.
- Add sausage and hamburger to onions and garlic; cook thoroughly.
- Add tomatoes, paste, and basil to sausage mixture.
- Stir to blend; salt to taste.
- Simmer 5-10 minutes.
- In a separate bowl, lightly beat eggs.
- Blend cottage and parmesan into eggs.
- Add pepper and blend thoroughly.
- In a 9 x 14 Lasagna pan, lightly oil bottom with olive oil.
- Layer 1/2 noodles (one layer thick), 1/2 cheese sauce (spread evenly), 1/2 mozzarella cheese, and 1/2 tomato sauce.
- Repeat ending with tomato sauce.
- Sprinkle parmesan cheese on top.
- Bake for 30-40 minutes.
- If previously refrigerated, bake 50-60 minutes.
Nutrition Facts : Calories 919.7, Fat 52.7, SaturatedFat 24.1, Cholesterol 222.5, Sodium 2608.9, Carbohydrate 51, Fiber 5, Sugar 11.5, Protein 60.4
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