BEST EVER LASAGNA
This is the best lasagna that I've eaten. Way better than what you can get in a restaurant. This recipe is to use the sauce "Khandi's Spaghetti Sauce". It makes gallons, or you can size down the recipe to make less. But the sauce is the basis - it must be meaty and spicey to get the full effect. I buy those plastic 8 inch square pans to make these in, and then freeze. You can cook these from frozen, or thaw overnight to decrease cooking time. I've also made this up in 2 of those huge aluminum roasting pans with handles. It fed about 30 people each and had to cook about 2-2 1/2 hours. The basis for this lasagna is the sauce. Depending on how much you want to make is how much cheese mixture to mix up. I usually do this from feel, so amounts are approximate. One recipe of sauce makes about 8 small lasagnas, 4-5 larger (8X13") lasagnas, or 2 giant roasting pan size lasagnas depending on layering. (Directions for 1 lasagna at bottom.)
Provided by Khandi Howard
Categories One Dish Meal
Time 1h15m
Yield 8-60 serving(s)
Number Of Ingredients 7
Steps:
- Mix up cheeses reserving about 4 cups to top lasagna.
- Add eggs and Italian seasoning.
- I do this with in two batches.
- Now you are ready to assemble lasagna.
- Pour small amount of sauce in bottom of pan - just enough to cover.
- Layer noodles over sauce.
- Spoon cheese mixture as evenly as you can over noodles and smooth with spoon.
- Layer noodles over cheese - then pour on sauce to cover.
- Repeat with noodles, cheese, noodles, sauce again and then top with cheese.
- Then: I cover loosely with foil to prevent cheese from over browning.
- Bake in 350°F oven until bubbly, removing foil for last 20 minutes or so.
- Or prepare for freezing by cooling, covering with saran wrap then freezer lid.
- Place in freezer.
- Cook the same. Expect the frozen lasagnas to take about 1 1/2 hours to cook if in a small pan.
- ***I always cook my noodles, I prefer the texture of precooked noodles and though it is not necessary I think that uncooked noodles have a slimy texture in the lasagna.
- ********************************.
- You can cook less at a time.
- For one 8X13 in lasagna I'd start with about 1 lbs of mozzarella, ½ pound of Parmesan, and one container (1 lb) of ricotta cheese and 1 egg with 1 T of seasoning.
- You'll probably need about 9 -12 noodles and about 7 - 8 cups of sauce.
- ********************************.
Nutrition Facts : Calories 1723.5, Fat 109.2, SaturatedFat 64.7, Cholesterol 498.2, Sodium 3345.9, Carbohydrate 57.6, Fiber 1.8, Sugar 5.1, Protein 124.5
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Ritah Kobugabe
[email protected]I would give this lasagna a 10/10. It was perfect.
John Alix
[email protected]This lasagna was delicious! I especially loved the creamy ricotta cheese filling.
Samantha S
[email protected]I made this lasagna for a potluck and it was a huge hit. Everyone loved it!
Faizan Arif
[email protected]This lasagna was a bit too salty for my taste. I think I'll use less salt next time.
Hasan Ansari
[email protected]I've never made lasagna before, but this recipe made it easy. It turned out great and my family loved it.
Racquel B
[email protected]The lasagna was easy to make and tasted great. I would definitely recommend this recipe.
DANIEL EROMOSELE
[email protected]This lasagna was a bit too bland for my taste. I think I'll add more spices next time.
German Vicente pascual
[email protected]I followed the recipe exactly and my lasagna turned out perfect. It was so cheesy and flavorful.
Archana Kumari
[email protected]This lasagna was delicious! I loved the combination of flavors and textures.
Kimberly Bryson
[email protected]I've made this lasagna several times now and it always turns out great. It's a little time-consuming to make, but it's worth the effort.
zikra fatima
[email protected]This lasagna was a hit with my family! The layers of pasta, cheese, and sauce were perfect, and the flavor was amazing. I will definitely be making this again.