Ourlasagna Recipes

Steps:

• Preheat oven to 375°F.
• Brown pork OR sausage and beef in a dutch oven or similar large, deep skillet.
• Once meat is browned, add tomato sauce, crushed tomatoes, and 1 tablespoon parsley.
• Add garlic, oregano, onion, sugar, basil and salt.
• Reduce heat to medium-low and let sauce simmer for 30 minutes.
• Give it a good stir every 5 minutes or so.
• In a large bowl, combine cottage cheese, ricotta cheese, eggs, Parmesan cheese, 1 tbsp parsley, salt and pepper.
• Cover the bottom of a 9x13 inch baking dish with a thin layer of sauce followed by 1 or 2 layers of uncooked lasagna noodles; Assemble the remainder in the following sequence: cheese-egg mixture, sauce, mozzarella cheese (sliced or shredded), noodles; repeat layers ending with a layer of noodles covered with a thin layer of sauce and some shredded mozzarella.
• Cover with aluminum foil and bake in preheated oven for 30-40 minutes .
• Remove foil, cover top with more mozzarella and grated parmesan.
• Bake for another 5-10 minutes .
• Remove from oven and let stand for 10 minutes before cutting.
• NOTE: When assembling the lasagna, we use medium- thick slices of mozzarella rather than shredded.
• Either works great, the sliced cheese just seems to add a little extra cheesiness.
• We use shredded for the mozzarella topping that is applied at the end.

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.

Steps:

• Saute bacon, crushed garlic, and onion in hot oil for 5 min.
• Remove the garlic.
• Add ground beef, salami, basil, and parsley.
• Brown well.
• Add tomato paste, tomatoes, mushrooms, and water.
• Simmer uncovered for 1 hour or until very thick.
• Season to taste with salt and pepper.
• Preheat oven to 375F.
• Butter a 12x9 inch casserole or lasagna dish.
• Grate mozzarella.
• Combine cottage cheese, egg and Parmesan cheese.
• Pour a layer of tomato sauce in the bottom of dish.
• Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella.
• Repeat, ending with sauce and a layer of mozzarella.
• Bake for 30 min.
• Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.

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.

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:

• 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.

Steps:

• Brown ground meat, onion and garlic.
• Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, tomato paste; stirring until well mixed.
• Cover and simmer 1 hour (or longer,but watch for getting too dry).
• Cook lasagna noodles according to package directions; drain and set aside.
• Spray a 13 x 9" baking pan with cooking spray.
• Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
• Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
• Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
• Let sit for 15-20 minutes before cutting and serving.

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.