EASY LASAGNA II
My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!
Provided by Joanie Heger
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g
SIMPLE LASAGNA
Our Test Kitchen created tasty, cheesy homemade lasagna that couldn't be easier. This recipe even calls for no-cook noodles. Anyone can make this!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the ricotta cheese, Parmesan cheese and egg; set aside. Spread 1/3 cup sauce in an 8x4-in. loaf pan coated with cooking spray. Top with one noodle. Spread 1/3 cup sauce to edges of noodle. Top with a third of reserved cheese mixture and 1/3 cup mozzarella cheese. Repeat layers twice. Top with remaining noodle and sauce., Cover and bake at 400° for 25 minutes. Uncover; sprinkle with remaining mozzarella cheese; bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts :
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
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
BEST EVER EASY LASAGNA
Make and share this Best Ever Easy Lasagna recipe from Food.com.
Provided by bulgarican
Categories One Dish Meal
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
- Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
- Repeat layers till last 3 noodles.
- Top last noodles with remaining sauce, mozzarella, and parmesan.
- For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
- For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.
Nutrition Facts : Calories 396.1, Fat 19.5, SaturatedFat 10.4, Cholesterol 80.5, Sodium 1082.5, Carbohydrate 32.4, Fiber 1.3, Sugar 10.8, Protein 22.3
SUPER CHEESY HOMETOWN LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
- For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
- In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
- Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
- Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.
OUR PERFECTLY EASY LASAGNA
After trying several different recipes for lasagna, and combining the best of the best, I think I found the best combination yet. I will admit that this is not for the faint of heart; this is a very hearty dish. *At the suggestion of a fellow Zaarian, use regular lasagna noodles (not the no boil type).
Provided by CindiJ
Categories One Dish Meal
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large skillet brown the sausage and ground round; drain well.
- Add 1-1/2 jars spaghetti sauce, diced tomatoes, water, garlic, oregano, basil, parsley & 1/2 teaspoons black pepper.
- Stir to mix well; cover and simmer for 15 minutes.
- In large bowl combine ricotta cheese, 4 cups mozzarella cheese, parmesan cheese, eggs, remaining black pepper, and spinach. Mix well.
- In 10x11x3 lasagna pan, cover bottom with approximately 1 cup meat sauce.
- Place 4 uncooked lasagna noodles over sauce;cover with an additional 1 cup sauce.
- Spread 1/2 of the cheese mixture over the sauce.
- Place the 6 slices of Provolone over cheese mixture.
- Repeat layers of noodles, sauce, cheese, noodles and remaining sauce (including remaining jar).
- Cover with foil and bake for 1 hour.
- Remove foil; top with remaining 2 cups cheese.
- Bake for additional 15 minutes.
- Remove from oven and let stand 20 to 30 minutes before cutting.
Nutrition Facts : Calories 774.5, Fat 49.7, SaturatedFat 24.8, Cholesterol 195.2, Sodium 1479, Carbohydrate 32.9, Fiber 3.9, Sugar 9.3, Protein 47.9
LASAGNA SUPREMO (THE BEST LASAGNA EVER!)
This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! Try this recipe and I guarantee you will love it. You need a deep pan or a deep baking dish. If you have any questions, e-mail me: [email protected]
Provided by Alan Leonetti
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- FOR THE LASAGNA: Prepare lasagna according to package directions.
- Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
- Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
- Brown the ground beef and ground pork in a skillet, drain off and discard fat.
- Add onion and garlic to the ground meat, stir and cook another 5 minutes.
- Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
- While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
- Preheat oven to 375 degrees.
- Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
- In the baking dish, spoon in a layer of 1/3 of the meat sauce.
- Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
- Then layer 1/3 of the Ricotta mixture.
- Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
- Then layer 1/3 of the sliced mushrooms.
- Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
- Then continue to repeat the layering until all of the ingredients are layered.
- When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
- Remove foil and bake, uncovered, another 25 minutes.
- Remove from oven and allow to sit and rest 10 minutes before cutting.
- FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
- Add the extra-virgin olive oil to the pot.
- Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
- Dice the shallot, and dump that into the pot.
- Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
- Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
- Remove from heat and give it one last stir.
- Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
- NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.
Nutrition Facts : Calories 1169.1, Fat 67, SaturatedFat 29.8, Cholesterol 230.3, Sodium 2927, Carbohydrate 78, Fiber 8, Sugar 14.1, Protein 66.6
WORLD'S BEST LASAGNA
Make and share this World's Best Lasagna recipe from Food.com.
Provided by Tom Guthrie
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 21
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 tablespoon 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 442, Fat 20.4, SaturatedFat 10.7, Cholesterol 93.3, Sodium 1702.1, Carbohydrate 34.9, Fiber 3.9, Sugar 8.3, Protein 31.3
QUICK AND EASY LASAGNA
When my sons were in football, the mothers all took turns preparing a weekly meal served the night before the big game. This was one of the favorites! I usually add more mozzarella cheese to the top...just because we really like it cheesy!
Provided by Hazeleyes
Categories < 4 Hours
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Brown the hamburger and onion.
- Add the salt, pepper, Italian seasoning, and garlic powder.
- Stir the spaghetti sauce into the hamburger mixture and set aside.
- Combine the ricotta cheese, grated romano or parmesen cheese, egg, and 1/2 of the mozzarella cheese.(save the rest for the top).
- Grease a 9x13 pan.
- Place a small amount of the hamburger spaghetti sauce on the bottom of the pan.
- Lay 3 uncooked lasagna noodles lengthwise on top of the sauce.
- On top the the noodles, place 1/3 of the remaining sauce.
- On top of this, put 1/3 of the cheese mixture.
- Continue layering until everything is gone.
- Cover dish with foil and bake for 30 minutes.
- Remove foil, and bake for 30 more minutes.
- During the last 15 minute place the remaining mozzarella cheese on top.
- Let set 10 minutes, cut and enjoy!
Nutrition Facts : Calories 344.7, Fat 20.7, SaturatedFat 10.3, Cholesterol 98.3, Sodium 707, Carbohydrate 13.8, Fiber 2.3, Sugar 8, Protein 24.8
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