Different Lasagna Recipes

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THE MOST INCREDIBLY AWESOME LASAGNA/LASAGNE!

I came up with this after trying to duplicate lasagna I fell in love with at a Christmas party. I had some of the details/ingredients, but not the exact recipe. If you don't like ricotta cheese, like a creamy lasagna or just want to try something different, give this a whirl! PLEASE don't substitute anything...it just won't come out the same.

Provided by Karen..

Categories     One Dish Meal

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 10



The Most Incredibly Awesome Lasagna/Lasagne! image

Steps:

  • Make the Bechamel Sauce:.
  • Heat the cream and milk in the microwave until it is hot, but not boiling.
  • In a medium saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the mixture begins to bubble, about 2 minutes.
  • Gradually stir in the hot cream and milk. Continue to cook, whisking constantly, until the sauce comes to a boil. Reduce the heat and simmer, continuing to whisk, 2 to 3 minutes longer, or until fairly thick. Season to taste with nutmeg, salt and pepper. (I use about 1/8 teaspoon nutmeg, 1/4 teaspoon salt and 1/8 teaspoon pepper).
  • Directions for Assembling the Lasagna:.
  • In a deep lasagna pan begin layering with thin layer of red sauce.
  • Add first layer of pasta (4 sheets) on top.
  • Then add layer of red sauce (about 1 cup) and béchamel sauce (about 1 cup). Sprinkle parmesan on top. Then layer a third of the mozzarella.
  • Add second layer of pasta (4 sheets) on top.
  • Then add another layer of red sauce (about 1 cup) and béchamel sauce (about 1 cup). Sprinkle parmesan on top. Then layer a third of the mozzarella.
  • Add third layer of pasta (4 sheets) on top.
  • Then add another layer of red sauce (about 1 cup) and remaining béchamel sauce. Sprinkle parmesan on top. Then layer remaining mozzarella.
  • Add fourth and final layer of pasta (4 sheets) on top. Then top with red sauce and sprinkle with remaining parmesan.
  • Cover top of lasagna dish with cover or foil.
  • Place assembled lasagna dish into oven for 50 minutes at 375 degrees. Remove cover and bake for another 5 - 10 minutes.
  • Remove from oven and allow to settle for about 15-20 minutes before serving.

Nutrition Facts : Calories 371.4, Fat 27.6, SaturatedFat 16.1, Cholesterol 84.3, Sodium 739, Carbohydrate 18.3, Fiber 2.3, Sugar 10.4, Protein 12.9

9 ounces barilla no-boil lasagna noodles
8 -12 ounces mozzarella cheese, shredded
1 cup parmesan cheese (freshly grated or shaved)
2 (28 ounce) jars francesco rinaldi ultra dolce spaghetti sauce (also known as "Sweet and Tasty Tomato", you will have about 1/2 jar leftover)
6 tablespoons butter
4 1/2 tablespoons all-purpose flour
1 cup heavy whipping cream
2 cups whole milk
salt and pepper
nutmeg

THE BEST LAYERED LASAGNA RECIPE BY TASTY

Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese

Provided by Matthew Johnson

Categories     Lunch

Yield 12 servings

Number Of Ingredients 21



The Best Layered Lasagna Recipe by Tasty image

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
  • Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
  • In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
  • In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
  • Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams

2 tablespoons olive oil
2 tablespoons butter
1 onion, minced
½ cup large carrot, peeled and minced
½ cup celery stalk, minced
1 lb ground beef
1 lb ground pork
salt, to taste
pepper, to taste
½ cup can of tomato paste
2 cups red wine
4 cups diced tomato
15 oz ricotta cheese
½ cup fresh basil, chopped
1 cup shredded parmesan cheese, plus more to taste
½ cup fresh parsley, chopped
1 egg
salt, to taste
pepper, to taste
1 lb lasagna noodle, cooked
shredded mozzarella cheese

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