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
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 FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES
This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Spinach Noodle Dinner Pasta Sausage Casserole/Gratin Cheese Week Frankenrecipe Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preparation:
- Position the rack in the upper third of the oven and preheat to 375°F.
- Make the sauce:
- In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
- Make the filling:
- In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
- Assemble the lasagna:
- Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
- Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
- Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
- Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
- DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
OUR FAVORITE NO BOIL LASAGNA
I found this recipe a long time ago on a box or jar, we've made our own additions to it over the years. Everyone always comments on the great flavors and the secret is the sausage- we use breakfast sausage for a great slightly spicy slightly sweet taste. You can use any red pasta sauce that you like- we LOVE a roasted red pepper and onion flavor because it complements the sausage really well. Enjoy!
Provided by sarahbeier
Categories Pork
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute meat, onion, and garlic salt with a small amount of salt. Drain.
- Add spaghetti sauce, bring to boil, reduce heat and simmer while assembling cheese mixture.
- In a large bowl combine ricotta, Romano, eggs. Mix well.
- Spray a 9x13 inch baking dish lightly with nonstick spray.
- Spread about 1 cup of meat/sauce mixture in the bottom of dish. Top with 3 or 4 strips uncooked lasagna noodles- however many will fit in a single layer.
- Cover with 1/3 the meat/sauce mixture then 1/3 the cheese/egg mixture, then 1/3 the shredded Mozzarella.
- Repeat layers of uncooked noodles, meat/sauce, cheese/egg mixtures and Mozzarella, ending with the 3rd layer of Mozzarella on top.
- Sprinkle with chopped parsley.
- Cover tightly, bake at 350 degrees for 1 hour.
- Let stand covered 15 minutes before serving.
Nutrition Facts : Calories 813.3, Fat 44.8, SaturatedFat 17.4, Cholesterol 188.7, Sodium 2243, Carbohydrate 58.5, Fiber 2.3, Sugar 23.6, Protein 42.2
FAMILY FAVORITE LASAGNA
This is my family's favorite lasagna. It is a recipe I got from a local mennonite cookbook and it is SUPERB! It has a homemade tomato sauce that is easy to whip up while the noodles are cooking. Try it... I hope you love it as much as we do!
Provided by Megan V
Categories Meat
Time 1h
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 16
Steps:
- Brown ground beef and onion in large skillet, then drain.
- Place beef and onion back into skillet.
- Add tomato juice, brown sugar, vinegar, salt, oregano, marjoram, and garlic powder; cover and simmer for 20 minutes.
- Meanwhile, cook lasagna noodles with 1 Tbsp oil according to the package directions.
- Dissolve cornstarch in water and add to sauce, stirring until thickened.
- In a greased 9x13 inch baking dish, layer noodles, meat sauce, cottage and mozzarella or swiss cheese, and parsley flakes.
- Sprinkle parmesan cheese over the top.
- Bake at 350 degrees for 35-40 minutes.
Nutrition Facts : Calories 425.7, Fat 18.8, SaturatedFat 9.3, Cholesterol 72.2, Sodium 1174.7, Carbohydrate 33.8, Fiber 1.6, Sugar 8, Protein 29.5
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
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