Mamas Best Lasagna Recipes

Steps:

• In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Steps:

• Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
• In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
• In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
• Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

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.

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.

Steps:

• In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
• Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
• In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
• Preheat the oven to 350 degrees F.
• Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
• Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

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.

Steps:

• Brown ground beef in a frying pan.
• Add sauce and tomato paste.
• In a bowl mix cottage cheese with egg, Parmesan cheese, and parsley.
• Cover the bottom of a 9x13 inch pan with a little of the sauce.
• Layer the uncooked noodles, then cottage cheese mixture, then meat sauce, then slices of mozzarella. Do one more layer in the same order.
• Sprinkle top with Parmesan cheese.
• Cover with foil and bake at 350°F for 45 minutes to an hour to make sure noodles are done.

Steps:

• Meat Sauce: 1. Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and sauté for about 1 minute, until fragrant.
• 2. Add beef and pork (if using) and cook while breaking it up with the end of your spoon, until browned.
• 3. Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper (I use about 3/4 teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
• 4. Adjust salt, pepper and dried herbs to your taste.
• Parmesan White Sauce: 1. In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
• 2. Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.
• 3. Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
• 4. Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
• To Assemble: 1. Preheat oven to 350°F | 180°F.
• 2. Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
• 3. Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.
• 4. Garnish with parsley and let stand for about 10 minutes before slicing and serving. ENJOY!
• Notes *Fresh lasagna pasta sheets are found in the refrigerator section of most grocery stores. We prefer fresh pasta in our lasagna, but if you can't find or don't have access to fresh, you can use dried.
• No Cook or Instant Noodles can be used without pre-boiling (check the packet instructions first). You can assemble as normal. To ensure the pasta has enough liquid to cook through while the lasagna is baking, we normally add about 1/2 cup of water to our sauce when using INSTANT.
• Pre Boil Or Pre Cook Pasta Sheets need to be boiled first before assembly. Follow the instructions on the packet. Add a couple of tablespoons of olive oil into the water to prevent the sheets from sticking together, and stir them occasionally with a wooden spoon. Transfer each cooked lasagna sheet carefully into a large bowl or pot filled with cool water to help stop the cooking process. Leave them in there until ready to use. This helps prevent them from sticking together or drying out.
• Calories: 613kcal | Carbohydrates: 39g | Protein: 38g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 133mg | Sodium: 832mg | Potassium: 918mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1845IU | Vitamin C: 11.6mg | Calcium: 507mg | Iron: 5.7mg

Steps:

• In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.