MY STANDARD LASAGNA
This is my basic easy lasagna. I either use homemade sauce or a really good quality store bought brand. There are four types of cheese in this recipe. If you like things spicy, by all means add a bit of crushed red pepper to the sauce or use spicy sausage. If I am adding sausage, I prefer to use mild turkey sausage in this, but it tastes really good with just ground beef too.
Provided by HeatherFeather
Categories One Dish Meal
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F and lightly grease a deep 9x13" casserole, spread just a couple of spoonfuls of spaghetti sauce in the bottom of the pan and set aside.
- Brown meat in a skillet until fully cooked; drain fat.
- Combine the cooked meat with the rest of the spaghetti sauce and a few shakes of garlic powder, heat until warmed through, about 5-10 minutes.
- Meanwhile, in a medium bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, the Parmesan cheese, the eggs, a few liberal shakes of garlic powder, parsley, salt and pepper, mixing well.
- Place a layer of lasagna noodles in the bottom of the prepared baking dish, then pour some of the meat sauce, spreading to cover evenly.
- Spread some of the cheese mixture on top of that, then top with another layer of noodles.
- Repeat layers until you have used up all of your filling.
- Sprinkle remaining mozzarella over the top, then place the slices of provolone cheese on top, leaving some gaps.
- Cover tightly with foil and bake 45 minutes.
- Remove from oven, leaving covered, set on top of the stove and let rest 20-30 minutes.
- While the lasagna is resting, you can pop in a loaf of garlic bread wrapped partially in foil.
CROWD-SOURCED MEAT LASAGNA
There are very few dishes that taste equally as good, if not better, on the second day as they do on the first. Lasagna is one of them. It takes a bit of effort to make, but with your help we've created a great recipe for this layered dish. In my first question to you about this recipe, I asked what direction we were going for the noodles. When 64% of you said you wanted to use OG (dried) lasagna noodles, I knew we were in for a classic version. Make no mistake, this is a meat lasagna, because 84% of you wanted to push the veggies aside. Which brings me to the cheese: This lasagna is loaded with so much of it, I expect to see plenty of cheese pulls on social media (tag me)! Mozzarella and ricotta were the top picks, so we piled them on - along with a dusting of Parmesan. Once you bake your lasagna, try this tip: Use the tines of a fork to perforate the cheesy top into squares so you don't drag your cheese along with the knife when you're serving it. And of course, don't forget to follow me @SunnyAnderson on Twitter to catch the next poll.
Provided by Sunny Anderson
Categories main-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
- Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
- Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
- Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
- Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.
MOM'S LASAGNA, FALL VERSION
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble.
- For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
- For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
- Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet.
- To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour.
- Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving.
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.
MY LASAGNA
This is the most popular dish I make. It's really meaty and cheesy and needs no extra sauce. It's really very easy to make. The easiest and fastest way to make this is to start the water for the pasta and cook that while you're cooking the meat and sauce and mixing the ricotta cheese mixture. I always make this the day or 2 before when I have time. This also freezes well uncooked or cooked. It makes a very full 9X13 casserole. You can use the lower fat cheeses. I hope you enjoy it!
Provided by Nana Amy
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the noodles according to package directions. Drain in a colander and run cold water over them to easily separate them.
- Squeeze sausage from casings and brown on medium heat until all pink is gone.
- Add the next 5 ingredients. Simmer, uncovered 30 minutes, stirring occasionally.
- Combine the next 5 ingredients in a large bowl.
- Spray Pam or lightly grease a 9X13 casserole.
- Lay 3 noodles on the bottom of the casserole and line the sides with the noodles too.
- Spread 1/2 the ricotta mixture on top of the noodles, then half of the slices of mozzarella, then half of the meat mixture.
- Put more noodles on the meat mixture. Then the rest of the ricotta, the mozzarella, and the meat sauce.
- Sprinkle more Parmesan or Romano on top.
- Bake in a preheated 375 degree oven until brown and bubbly, for about 30-40 minutes. If refrigerated first, add approximately 15 more minutes.
- I like to serve this with garlic bread and a Caesar or green salad.
Nutrition Facts : Calories 957.7, Fat 61.9, SaturatedFat 29.2, Cholesterol 218, Sodium 2426.8, Carbohydrate 43.2, Fiber 4, Sugar 10.5, Protein 57.3
More about "mystandardlasagna recipes"
26 LASAGNA RECIPES YOUR FAMILY WILL LOVE - THE SPRUCE EATS
From thespruceeats.com
Author Cathy Jacobs
CLASSIC LASAGNA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 2 hrs 15 minsCategory DinnerCalories 776 per serving
CLASSIC HOMEMADE LASAGNA - SIMPLY DELICIOUS
From simply-delicious-food.com
BEST LASAGNA | READER'S DIGEST CANADA
From readersdigest.ca
TRADITIONAL CANADIAN LASAGNA: THE ONE ON THE SIDE OF THE CATELLI'S …
From acanadianfoodie.com
13 TRADITIONAL MADAGASCAR FOOD EVERYONE SHOULD TRY
From medmunch.com
LASAGNA - SOUL FOOD COOKING
From soulfoodcooking101.com
BEST EASY SKINNY SKILLET LASAGNA RECIPES | COMFORT FOOD | FOOD …
From foodnetwork.ca
12 EASY SIDE DISHES FOR LASAGNA | ALLRECIPES
From allrecipes.com
SHORT CUT LASAGNA | MYPLATE
From myplate.gov
CLASSIC LASAGNA | CANADIAN LIVING
From canadianliving.com
LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC LASAGNA - A FAMILY FEAST®
From afamilyfeast.com
EASY CLASSIC LASAGNA RECIPE - PREGO® PASTA SAUCES
From campbells.com
LASAGNA RECIPES | TASTE OF HOME
From tasteofhome.com
TRADITIONAL LASAGNA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
LASAGNA NUTRIENTS | HEALTHY EATING | SF GATE
From healthyeating.sfgate.com
HOME - LASAGNA LOVE
From lasagnalove.org
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
VEGETARIAN LASAGNA | CANADIAN LIVING
From canadianliving.com
I'M A CHEF. HERE'S MY BEST LASAGNA RECIPE THAT USES ONE DISH.
From insider.com
WHAT TO SERVE WITH LASAGNA: 33 DELICIOUS SIDE DISHES THAT
From lacademie.com
A TEMPERATURE GUIDE FOR BAKING, SERVING & REHEATING LASAGNA
From cookingchops.com
BEST SKILLET LASAGNA RECIPE - HOW TO MAKE SKILLET LASAGNA
From thepioneerwoman.com
LASAGNA RECIPE, CALORIES & NUTRITION FACTS - CHECK YOUR FOOD
From checkyourfood.com
17 RECIPES TO SERVE WITH LASAGNA - THE SPRUCE EATS
From thespruceeats.com
BEST MY MOM'S LASAGNA RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HOME - MYSTANDARD
From mystandard.io
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
STOUFFER'S MEAT LASAGNA | MADE WITH NESTLE
From madewithnestle.ca
LASAGNA | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
STOVETOP LASAGNA RECIPE - QUICK WEEKNIGHT MEAL - LAURA FUENTES
From laurafuentes.com
SLOW-COOKED LASAGNA - CANADA'S FOOD GUIDE
From food-guide.canada.ca
8 VEGETARIAN LASAGNA RECIPES | SOUTHERN LIVING
From southernliving.com
EASY SKILLET LASAGNA - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
LASAGNA | M&M FOOD MARKET
From mmfoodmarket.com
THE MOST AMAZING LASAGNA RECIPE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CLASSIC LASAGNA RECIPE | SOUTHERN LIVING
From southernliving.com
STANDARDS OF IDENTITY FOR FOOD - CANADIAN FOOD INSPECTION …
From inspection.canada.ca
FOOD & DRINK | LIFE | STCATHARINESSTANDARD.CA
From stcatharinesstandard.ca
WHEN, WHAT, AND HOW TO INTRODUCE SOLID FOODS | NUTRITION | CDC
From cdc.gov
LASAGNA, THE ORIGINAL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
THERE’S A LASAGNA WITH MEAT SAUCE STANDARD - REDDIT
From reddit.com
You'll also love