TWO SAUCE LASAGNA
Make and share this Two Sauce Lasagna recipe from Food.com.
Provided by Christine MT
Categories Weeknight
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cook lasagna noodles according to package directions.
- Brown sausage, and drain off fat.
- In a large bowl, combine ricotta, mozzarella, two tablespoons parmesan and eggs; mix well.
- In 13x9-inch baking dish, spread 1 cup sauce.
- Layer 4 lasagna noodles over sauce.
- Top with half of the cheese mixture, spinach, pasta sauce and sausage.
- Repeat with the next layer.
- Top with remaining 4 noodles.
- Spread alfredo sauce evenly on top; sprinkle with remaining parmesan cheese.
- Cover with foil; bake at 350 degrees for 40 minutes.
- Uncover; bake 15 minutes longer or until bubbly.
- Let stand 10 minutes before serving.
LASAGNA WITH TWO SAUCES
It's a shame that Suzanne Dole only fixes Lasagna with Two Sauces on an annual basis. The satisfying casserole is loaded with great flavor. "Please help me make over this luscious lasagna," writes the Claremont, New Hampshire cook. "It's one of our favorites, but with these ingredients, we can only enjoy it once a year."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, cook meat, onion, garlic and oregano in oil until meat is no longer pink; drain. Stir in the wine or broth. Simmer, uncovered, until wine is almost completely reduced. Add tomato sauce and seasonings. Bring to a boil Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally., Cook lasagna noodles according to package directions; drain. In a large saucepan, melt butter. Stir in flour; cook and stir until lightly browned, about 6-8 minutes. Gradually stir in milk until smooth. Add cream cheese and seasonings. Cook and stir over low heat until smooth and thickened., In a greased 13-in. x 9-in. baking dish, spread 1 cup meat sauce. Layer with 5 noodles, a third each cream cheese and meat sauces and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles, cream cheese sauce, meat sauce and Parmesan cheese. (Pan will be full.) Cover and bake at 350° for 45 minutes. Uncover; bake for 15 minutes. Let stand for 20 minutes before cutting.
Nutrition Facts : Calories 517 calories, Fat 32g fat (15g saturated fat), Cholesterol 107mg cholesterol, Sodium 1069mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein.
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.
LASAGNA WITH CREAMY PINK SAUCE
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.
- Combine Sauces in medium bowl.
- Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese.
- Cover with aluminum foil and bake 50 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.
- Cost per recipe*: $20.57.
- Cost per serving*: $2.57.
- *Based on average retail prices at national supermarkets.
CLASSICO TWO-SAUCE LASAGNA
Enjoy this hearty CLASSICO Two-Sauce Lasagna entrée. Double the sauce means double the flavor in this delicious CLASSICO Two-Sauce Lasagna recipe.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine eggs, ricotta, spinach, mozzarella and 2 Tbsp. Parmesan.
- Crumble sausage into large skillet sprayed with cooking spray; cook on medium heat until evenly browned, stirring occasionally. Drain.
- Spread 1 cup sweet basil pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 4 noodles, half the ricotta mixture, 1 cup of the remaining sweet basil pasta sauce and half the sausage. Repeat all layers. Cover with remaining noodles. Spread Alfredo pasta sauce over noodles; sprinkle with remaining Parmesan. Cover.
- Bake 55 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 780 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 6 g, Protein 16 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
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
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
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.
LASAGNA WITH WHITE SAUCE
A basic recipe for lasagna where you can add any number of veggies or extras. I found this recipe on the foodgeeks.com website. The noodles do not need to be pre-cooked. I normally layer the white sauce in the middle and on top and fry up mushrooms and peppers with the ground beef (which differs slightly from the recipe below).
Provided by jsteinkey
Categories Meat
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Fry beef and onion in a medium saucepan until meat is brown. Drain extra fat.
- Add tomato paste, cubed tomatoes, bouillon cube, Italian seasoning, and first amounts of salt and pepper to the frying pan.
- Cover the pot and simmer for approximately 20 minutes, stirring occasionally.
- Meanwhile, melt butter in a medium saucepan.
- Stir in flour and the second amounts of salt and pepper.
- Gradually add milk. Stir continuously with a whisk.
- Bring the milk to a boil.
- Reduce heat and cook for 1 minute.
- Remove from heat and stir in half the cheese. Set aside.
- Pour 1/2 the meat sauce into a 13"x9"x2" baking dish.
- Cover with 1/2 the noodles.
- Cover with remaining meat sauce.
- Cover with remaining noodles.
- Pour the white sauce over the noodles.
- Sprinkle with remaining cheese.
- Cover and bake for 40 minutes at 400F or until noodles are cooked.
Nutrition Facts : Calories 502.6, Fat 24.2, SaturatedFat 12, Cholesterol 91.5, Sodium 1188.9, Carbohydrate 42.1, Fiber 2.8, Sugar 4.6, Protein 28.5
LASAGNA WITH WHITE SAUCE
I'm an old-fashioned country cook and I love preparing simple recipes like this lasagna. White sauce, tomatoes and beef are kitchen staples I normally keep on hand, so it's simple to make this dish on weeknights. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.
Nutrition Facts : Calories 232 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 639mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
LASAGNA BOLOGNESE
The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.
Provided by Sue Li
Categories Pasta Bake Kid-Friendly Dinner Ground Beef Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings
Number Of Ingredients 29
Steps:
- Up to two days ahead
- Make the Bolognese sauce Pulse onion, carrot, and celery in a food processor until finely chopped.
- Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25-30 minutes; season with salt and pepper.
- Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8-10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2-3 hours.
- Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)
- Up to one day ahead
- Make the fresh pasta dough Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1-2 hours.
- Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out, about 1 hour.
- Make the noodles Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers . Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8"-long noodles.
- If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap; chill.
- Make the béchamel Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8-10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. Chill if not using right away.
- Day of
- Reheat the sauces Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.
- Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don't want to let it boil).
- Cook the noodles Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).
- Assemble the lasagna Preheat oven to 350°F. Coat a 13x9" baking dish with butter.
- Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50-60 minutes. Let lasagna sit 45 minutes before serving.
- Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.
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