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.
FAVORITE LASAGNA
I have been making this lasagna for over 20 years. Everyone seems to love this recipe. It came from a 1973 McCalls cookbook.
Provided by Kathy Berliner
Categories European
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Remove sausage from casings, chop the meat.
- In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
- Break up beef with wooden spoon.
- Stir frequently, until well browned- 20 minutes.
- Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
- Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
- Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
- In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
- Add lasagna noodes, 2 or 3 at a time.
- Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.
- Drain in colander; rinse under cold water.
- Dry lasagna on paper towels.
- Preheat oven to 375 degrees.
- In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.
- In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce.
- Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
- Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
- Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
- Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
- Spread with remaining sauce, top with rest of mozzarella and Parmesan.
- Cover with foil.
- Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
- Cool 15 minutes before serving.
Nutrition Facts : Calories 730.2, Fat 40.6, SaturatedFat 19.3, Cholesterol 145, Sodium 2698, Carbohydrate 48.4, Fiber 4.4, Sugar 13.7, Protein 43.7
OUR FAVORITE LASAGNA
This recipe comes from the Good Housekeeping Illustrated Cookbook and it is the best lasagna recipe we have tried. I don't have any trouble finding the page in my cookbook because it has a few stains and looks worn compared to the other pages. The recipe doubles very easily, I use a 9x13x2-inch glass cake pan and it is always filled to the top. Definitely have to have some good crusty bread to sop up the bit of sauce that is left in the pan!
Provided by lauralie41
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a dutch oven over high heat cook ground beef and onions until beef is browned and juices have evaporated. Add the tomatoes, tomato paste, sugar, salt, oregano leaves, thyme leaves, red pepper flakes, garlic salt, and bay leaf, heat mixture until boiling. Reduce heat and simmer, stirring occasionally, for 30 minutes.
- Discard the bay leaf and spoon off any grease that has accumulated on top of the sauce. Set aside.
- In another dutch oven boil water, add lasagna noodles, and cook until tender. Drain well in colander and set aside.
- Preheat oven to 375°F In a 13x9-inch baking dish add half of the lasagna noodles layering as you go.
- In a small bowl add ricotta cheese and eggs, beat well until combined. Spoon half of this mixture over the layered lasagna noodles and half of the meat sauce. Sprinkle half of the mozzarella cheese over this layer. Repeat layers and bake in oven for 45 minutes. Remove from oven and let stand 10 minutes before serving.
Nutrition Facts : Calories 824.4, Fat 40.8, SaturatedFat 21.3, Cholesterol 210.9, Sodium 1653.7, Carbohydrate 63.2, Fiber 6, Sugar 15.5, Protein 52
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.
EVERYONE'S FAVORITE LASAGNA
The first lasagna I learned to make and still my husband's favorite. The sauce is very tasty. From "365 Ways to Cook Pasta".
Provided by Eva99
Categories Meat
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large wide saucepan; add the ground beef, onion and garlic.
- Sauté, stirring, over medium meat until the meat is browned.
- Add the tomatoes, tomato paste and sauce, basil and oregano.
- Cook, stirring occasionally, over medium-low heat until sauce is cooked down and thickened, 1-1/2 to 2 hours.
- There should be about 4 cups of sauce.
- Season with salt and pepper.
- Cook the lasagna noodles in plenty of boiling salted water until al dente, about 12 minutes; drain.
- Place noodles in a bowl of cool water until ready to use.
- Beat the cottage cheese, Parmesan and egg together; set aside.
- Heat oven to 350°F.
- Add about 1/2 cup of sauce to bottom of a 9x13-inch baking dish.
- Lift the noodles from the water individually and blot dry on paper towels.
- Arrange a slightly overlapping layer of 5 noodles on the bottom of the dish.
- Cover the noodles with half the ricotta mix; add about 1/3 of the sauce and 1/3 of the mozzarella.
- Arrange a second layer of 5 noodles.
- Add the remaining ricotta, half of the remaining sauce and half of the remaining mozzarella.
- Top with the remaining 5 noodles, the remaining sauce and the last of the mozzarella.
- Bake until the cheese is melted and the mixture is bubbly, about 50 minutes.
- Let stand at least 15 minutes before serving.
Nutrition Facts : Calories 868.9, Fat 41.8, SaturatedFat 18.5, Cholesterol 162.9, Sodium 1608, Carbohydrate 67.2, Fiber 7.2, Sugar 14.8, Protein 57.4
MY FAVORITE LASAGNA
This is one of my Mom's recipes. I'm very picky about lasagna. I like this one the best because it has cottage cheese in it and isn't as dry as many others. Feel free to add more cheese and/or sauce. I usually just eye-ball it. Also, I love to use the sauce from Recipe #22782. If you make the full amount of the sauce from that recipe, this recipe will use about half. You will not need the ground beef/sausage if your sauce already has meat added.
Provided by Pismo
Categories European
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine spaghetti sauce and browned ground beef.
- In separate bowl combine cottage cheese, 2 Tablespoons Parmesan cheese, and beaten egg.
- Spread about 1 cup sauce in bottom of a 13x9x2 inch baking dish.
- Over this layer 1/3 of the cooked noodles, 1/2 of the cottage cheese mixture, and 1/3 of the mozzarella cheese.
- Cover with 1 cup sauce and 1/4 cup parmesan cheese.
- Repeat.
- Top with remaining noodles, sauce, and mozzarella cheese.
- Bake for 30 to 35 minutes or until bubbly.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 510.6, Fat 26.9, SaturatedFat 13.2, Cholesterol 119.1, Sodium 827.1, Carbohydrate 30.7, Fiber 2.2, Sugar 6.6, Protein 34.6
OUR BEST LASAGNA
Make a meal just like mama's when you follow this recipe for Our Best Lasagna. Enjoy this dish right down to the last meaty, cheesy, delicious bite.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 9 servings.
Number Of Ingredients 14
Steps:
- Cook and stir onions and garlic in hot oil in large skillet 5 min. or until crisp-tender. Add ground beef and sausage; cook 10 min. or until done, stirring occasionally. Drain. Stir in tomatoes and herbs; simmer, uncovered, 30 min., stirring occasionally.
- Heat oven to 350°F. Mix ricotta, 1/4 cup Parmesan, eggs and parsley until well blended.
- Layer half each of the noodles, meat sauce and ricotta mixture in 13x9-inch baking dish; repeat layers. Top with mozzarella and remaining Parmesan.
- Bake 30 to 35 min. or until heated through. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 430, Fat 24 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 145 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
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
TAMMY'S FAVORITE LASAGNA
This recipe is my modified version of several lasagnas I have tried over the years. My family really likes this one. Even the picky kids. It is a little time consuming, but well worth it.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.
- Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish.
- In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.
- Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.
Nutrition Facts : Calories 1069.4 calories, Carbohydrate 69.1 g, Cholesterol 179.8 mg, Fat 62.5 g, Fiber 5.7 g, Protein 59.6 g, SaturatedFat 24.7 g, Sodium 2629.2 mg, Sugar 17.9 g
THE BEST EVER LASAGNA
My brother, Joe, created this lasagna based on our mom's recipe. It's a family favorite at Christmas, thanks to the special ingredients that make it magnifico. -Stephanie Marchese, Taste of Home Visual Production Director
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 15 servings
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.
Nutrition Facts : Calories 509 calories, Fat 33g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1185mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.
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.
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