Welcome to the culinary adventure of creating the ultimate lasagna, a timeless classic that embodies comfort, richness, and layers of tantalizing flavors. This comprehensive guide unveils the secrets to crafting a lasagna that will captivate your taste buds and leave you craving more. From selecting the perfect ingredients to layering techniques and the art of achieving the perfect balance of flavors, embark on a journey to create a lasagna masterpiece that will be the star of your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
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.
THE BEST EVER LASAGNA
My brother, Joe, created this lasagna based on our mom's recipe. It's a family favorite at Christmas, thanks to the special ingredients that make it magnifico. -Stephanie Marchese, Taste of Home Visual Production Director
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 15 servings
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.
Nutrition Facts : Calories 509 calories, Fat 33g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1185mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.
WORLD'S BEST LASAGNA
This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.
Provided by dojemi
Categories < 4 Hours
Time 2h30m
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.
HEALTHIER WORLD'S BEST LASAGNA
This truly is the World's Best Lasagna! I love this recipe but I am always looking for ways to take out the fat when I cook. I substituted lean ground turkey and turkey sausage for the meat. I also used lite mozzarella and cut out the egg and salt.
Provided by MakeItHealthy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 3h15m
Yield 12
Number Of Ingredients 17
Steps:
- Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
- Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 33.4 g, Cholesterol 80.8 mg, Fat 15.4 g, Fiber 3.9 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1129.3 mg, Sugar 5.9 g
THE BEST LAYERED LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese
Provided by Matthew Johnson
Categories Lunch
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400°F (200°C).
- Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
- Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
- In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
- In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
GRANDMA'S BEST EVER SOUR CREAM LASAGNA
This is my grandma's famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It's very cheesy - sometimes I add a little extra tomato sauce. Enjoy!
Provided by e.oliver365
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
- Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
- Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
- To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
- Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 670.1 calories, Carbohydrate 31.2 g, Cholesterol 189.3 mg, Fat 42 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 22 g, Sodium 2105.5 mg, Sugar 5.9 g
BEST LASAGNA SOUP
Steps:
- In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.
Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 572mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
GORDO'S BEST OF THE BEST LASAGNA
This recipe is adapted from several of the better lasagna dishes previously submitted. To test it, I invited a couple who previously owned an Italian restaurant. They were very impressed. This lasagna dish will become a regular in our household. In this dish I used a spicy moose sausage; you can use pork, deer, moose, lamb, or any other spicy sausage. To be enjoyed with a mixed salad, Italian bread, and a delightful red wine.
Provided by Gordo's Grub
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse in cold water.
- Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir tomato basil sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, sea salt, and pepper into sausage mixture. Bring to a simmer; reduce heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir ricotta cheese, Parmesan cheese, Cheddar cheese, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.
- Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles and spread the ricotta mixture over the noodles. Spread a layer of tomato sauce over the ricotta and a layer of noodles over the tomato sauce. Repeat the layering procedure 1 more time. Spread remaining sauce over the final layer of noodles and top with mozzarella cheese. Cover baking dish with aluminum foil.
- Bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and bake until cheese is golden, about 10 minutes more. Cool for 10 minutes before serving.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 45.4 g, Cholesterol 97.3 mg, Fat 19.4 g, Fiber 5.3 g, Protein 23.8 g, SaturatedFat 8.7 g, Sodium 1230.9 mg, Sugar 12 g
THE BEST MAKE-AHEAD LASAGNA
This recipe comes from an America's Test Kitchen cookbook entitled The Best Make-Ahead Recipe. Everything I've made from this cookbook has been superb and this is my new favorite! The best part about this recipe is that it uses Barilla's No Boil Lasagna Noodles. After making this lasagna I will never use another kind of noodle! The noodles mimic fresh pasta because they turn out delicate, not chewy like other no-boil noodles I've tried. Make sure to use good quality canned tomatoes and don't be alarmed about the sauce tasting too tomato-y and sharp because the taste mellows dramatically in the final dish. The recipe calls for meatloaf mix but if you can't find it (or in my experience, aren't willing to pay the high price) you can substitute lean ground beef, pork, italian sausage, or any combination thereof. Whole milk ricotta cheese and mozzarella give the best results if you are freezing this dish to serve later but if you are baking this immediately then skim or part-skim ingredients can be substituted without any loss in flavor.
Provided by muncheechee
Categories < 4 Hours
Time 1h40m
Yield 1 Lasagna, 8 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE SAUCE: Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering.
- Add the onions and cook until softened but not browned, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the meat, 1 teaspoon salt, 1 teaspoon pepper and cook, breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes.
- Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes.
- Stir in the tomato puree and drained diced tomatoes (and a splash of your favorite red wine if you feel so inclined).
- Bring to a simmer and cook until the flavors are blended, about 3 minutes.
- Season with salt and pepper to taste; set aside.
- FOR THE RICOTTA FILLING: Stir all the ingredients together until combined; set aside.
- TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat).
- Place 3 noodles in a single layer.
- Spread each noodle with 1/3 cup of the ricotta mixture.
- Sprinkle with 1 cup mozzerella.
- Spoon 1 cup of sauce evenly over the cheeses.
- Repeat layering twice more.
- Place the remaining 3 noodles on top, cover with the remaining sauce, and sprinkle with 1 cup mozzerella and the Parmesan.
- TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
- TO SERVE: Adjust an oven rack to the middle position and pre-heat to 400 degrees. Unwrap the dish and cover tightly with aluminium foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before cutting and serving.
- TO SERVE RIGHT AWAY: Follow instructions above, reducing covered baking time to 15 minutes.
THE BEST LASAGNA EVER (PIONEER WOMAN)
Make and share this The Best Lasagna Ever (Pioneer Woman) recipe from Food.com.
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil with oil and salt.
- In a large skillet or saucepan combine ground beef, sausage, and garlic.
- Cook over medium high heat until browned.
- Drain half the fat (less if you're feeling naughty).
- Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt.
- After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
- In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
- Cook lasagna until al dente (not overly cooked).
- Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
- Spoon half the cottage cheese mixture over the noodles. Spread evenly.
- Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
- Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
- Either freeze, refrigerate for up to 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly.
BEST SPAGHETTI SQUASH LASAGNA
This spaghetti squash lasagna is yummy, good for you, and filling!
Provided by Shantelle
Categories Meat and Poultry Recipes Pork Sausage
Time 2h35m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place each squash half cut-side down on the prepared baking sheet.
- Bake in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork. Transfer to a colander and place over a bowl to drain.
- While squash is baking, heat olive oil in skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add sausage, breaking it up with a sturdy spoon to remove clumps. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Stir Worcestershire sauce, Italian seasoning, and 1 teaspoon salt into the sausage mixture. Add crushed tomatoes, reduce heat to low, and simmer for 30 minutes. Add wine and cook for another 30 minutes.
- Mix ricotta cheese, Parmesan cheese, basil leaves, remaining 1 teaspoon salt, and pepper together in a bowl.
- Layer 1/2 of the shredded spaghetti squash, 1/2 of the ricotta mixture, and 1/2 of the meat mixture in a 4-quart glass baking dish. Repeat layers once more, and top with mozzarella cheese slices.
- Bake in the preheated oven, turning halfway through, until cheese is golden, about 1 hour.
- Remove from the oven and immediately top with thin basil slices. Allow to cool for about 10 minutes before slicing and serving.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 21.2 g, Cholesterol 68.8 mg, Fat 22.4 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 10.8 g, Sodium 1246.8 mg, Sugar 3.5 g
BEST LASAGNA
This recipe is called 'Best Lasagna' because it is rated best by my family and friends. May be served with a light garden salad with Italian dressing.
Provided by Kristen
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
- In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
- In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
- Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 45.2 g, Cholesterol 51.9 mg, Fat 14.9 g, Fiber 4.1 g, Protein 23.4 g, SaturatedFat 6.9 g, Sodium 625.6 mg, Sugar 8.5 g
KATEL'S TWEAKED WORLD'S BEST LASAGNA
The BEST lasagna I have ever made! Adapted from John Chandler's "World's Best Lasagna" on allrecipes.com. Many reviews said he had too much salt and sugar in his recipe (some reviewers said they were "obvious typos"). I also made some changes recommended by the Allrecipes Test Kitchen, and some by other reviewers of John's recipe. The anchovy paste and red pepper flakes were my idea. I used chuck roast which I trimmed and ground myself. This time I used Taylor Dry Sherry. I used Galbani Sorrento Original Ricotta Cheese (whole milk) and had no regrets, but if available, I would buy Calabro All Natural Whole Milk Ricotta. The saying is: "people who don't like ricotta cheese have never had good ricotta cheese." The Sorrento was rich and creamy, reminding me of mascarpone, not thin and watery, reminding me of yogurt or sour cream. This lasagna was not bland and the sauce did not seem "sweet" (but it was delightful). The 19-mo.-old had seconds. Edited 5/4/15 cut ricotta to 16 oz.
Provided by KateL
Categories One Dish Meal
Time 11h33m
Yield 1 9x13-inch pan, 12 serving(s)
Number Of Ingredients 27
Steps:
- SAUCE:.
- In a large, heavy pot, cook sausage, ground beef until browned. Drain sausage and ground beef and reserve, leaving 2 tablespoons of fat in the pan. Cook onion over medium heat until well-browned (maybe 5 minutes?), but do not burn. Add garlic and cook for 30 seconds (if garlic burns, it turns bitter).
- Add drained sausage and ground beef back to pan. Stir in anchovy paste, crushed tomatoes, tomato paste, tomato sauce and wine/sherry/water. Now stir in sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, and 2 tablespoons roughly chopped Italian flat-leaf parsley.
- Bring to a boil, then reduce to a simmer. Simmer, covered, for 1 1/2 hours, stirring occasionally. (If you use an enameled cast iron Dutch oven, give yourself a pat on the back.). (The simmering cooks the sauce down to a very thick consistency.).
- Let sauce cool, then refrigerate in a covered non-reactive dish overnight to let the flavors meld.
- LASAGNA:.
- Soak raw, hard noodles in a large roasting pan with VERY hot tap water for 20-30 minute (Noodles won't be cooked but soft, and can complete its cooking in the oven.).
- (Alternatively, you may instead bring a large pot of water to a boil, seasoned with kosher salt. Boil lasagna noodles for 8-10 minutes. Drain noodles and rinse with cold water.).
- In a mixing bowl, combine ricotta cheese with eggs, 2 tablespoons parsley, 1/4 teaspoon nutmeg and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F. Spray 9x13-inch baking dish with cooking spray.
- Spread 1 1/2 cups of meat sauce in the bottom of the 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with half of the ricotta cheese mixture. Top with 1/2 of the mozzarella cheese slices. Spoon 1 1/2 cups of meat sauce on top, then sprinkle with 1/4 cup grated Parmesan cheese.
- For second layer: spread 1 1/2 cups meat sauce, 6 noodles, remaining ricotta mixture, 1/4 cup Parmesan cheese, 1 1/2 cups sauce, remaining half of mozzarella slices, and 1/4 cup Parmesan cheese.
- Tear off aluminum foil to cover pan. Spray foil with cooking spray.
- Bake for 25 minutes, covered with foil, at 375 degrees F.
- Remove foil, and bake an additional 25 minutes.
- Cool 15-20 minutes before serving.
ABSOLUTE BEST EVER LASAGNA
My family's favorite. This is a very meaty lasagna. We prefer it with cottage cheese, but you can easily substitute ricotta.
Provided by ratherbeswimmin
Categories Cheese
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 18
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.
WORLD'S BEST LASAGNA
This was actually my mom's recipe, but to this day, I haven't had lasagna that has been able to match this one. We very rarely had leftovers when she made this. But, if you do get leftovers, it's even better the next day after reheating. This particular recipe calls for cottage cheese, but you can certainly use the same amount of ricotta cheese if you like. But, I will tell you, once you taste it, you won't even tell it's cottage cheese that you're eating. My mom just always used it because it's healthier, at least that what she says, but I like it better anyway because it doesn't have that "dry" texture ricotta has. But it's up to you. Also, if you have a little extra mozzarella cheese, you can add some of that to the top after you remove the foil and before putting it back in the oven, if you wish. I hope you enjoy it!!
Provided by Chef Mom NC
Categories One Dish Meal
Time 1h30m
Yield 6-9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine beef and sauce in sauce pan. Put just enough water in sauce jar to rinse sides, shake it up, then add it to sauce. Mix and let simmer.
- While sauce simmers, combine all 3 cheeses, eggs, and salt and pepper to taste in large mixing bowl and mix well.
- In 13x9" casserole/baking dish, lay down thin layer of sauce on bottom, just enough to cover so noodles don't stick.
- Lay down first layer of UNCOOKED noodles, then a layer of sauce, then 1/2 of the cheese mixture. Follow with another layer of noodles, sauce, rest of cheese mixture, another layer of noodles, then finish with the rest of the sauce on top.
- Cover with aluminum foil and bake at 350 degrees F for 55-60 minutes.
- Remove from oven, remove foil, then bake for an additional 10 minutes.
- Remove from oven and let stand for 10 minutes before cutting to serve.
WORLD'S BEST 6-CHEESE LASAGNA
Make and share this World's Best 6-Cheese Lasagna recipe from Food.com.
Provided by jillianv
Categories Cheese
Time 1h
Yield 8-14 serving(s)
Number Of Ingredients 12
Steps:
- sauce:.
- in a medium saucepan combine whipping cream, butter or margarine, and grated parmesan cheese. cook over medium low heat until smooth. remove from heat. sauce will thicken upon standing.
- preheat your oven to 425°F.
- cook lasagna noodles as directed, run through cool water, set aside.
- in a large baking pan, spread a small amount of spaghetti sauce on the bottom and cover with the first layer of lasagna noodles.
- beat an egg into the ricotta cheese to make it easier to spread, and spread a thin layer over the noodles.
- sprinkle a 3rd of the feta cheese over the ricotta, slice the mozzarella and use half to cover, sprinkle with a 3rd of both fontina and asiago.
- add the next layer of noodles.
- pour half of the alfredo sauce on top of the noodles. it does not matter if the sauce hasn't thickened, it will be easier to spread and it will thicken in the oven.
- sprinkle a 3rd of feta cheese, a 3rd of fontina, and a 3rd of asiago over the alfredo sauce.
- add the next layer of noodles.
- pour the remaining alfredo sauce over the top layer, use about 1 cup of the spaghetti sauce or tomatoes as well to cover.
- add the remaining feta, fontinella, and asiago cheeses. slice the last half of the mozzarella and place on top to cover. sprinkle with remaining cheeses, basil and red pepper flakes.
- loosely cover with foil and bake for thirty minutes. remove foil and cook until cheese is slightly browned and bubbly.
MAMA'S BEST LASAGNA
Categories Dinner
Number Of Ingredients 17
Steps:
- Meat Sauce: 1. Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and sauté for about 1 minute, until fragrant.
- 2. Add beef and pork (if using) and cook while breaking it up with the end of your spoon, until browned.
- 3. Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper (I use about 3/4 teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
- 4. Adjust salt, pepper and dried herbs to your taste.
- Parmesan White Sauce: 1. In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
- 2. Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.
- 3. Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
- 4. Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
- To Assemble: 1. Preheat oven to 350°F | 180°F.
- 2. Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
- 3. Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.
- 4. Garnish with parsley and let stand for about 10 minutes before slicing and serving. ENJOY!
- Notes *Fresh lasagna pasta sheets are found in the refrigerator section of most grocery stores. We prefer fresh pasta in our lasagna, but if you can't find or don't have access to fresh, you can use dried.
- No Cook or Instant Noodles can be used without pre-boiling (check the packet instructions first). You can assemble as normal. To ensure the pasta has enough liquid to cook through while the lasagna is baking, we normally add about 1/2 cup of water to our sauce when using INSTANT.
- Pre Boil Or Pre Cook Pasta Sheets need to be boiled first before assembly. Follow the instructions on the packet. Add a couple of tablespoons of olive oil into the water to prevent the sheets from sticking together, and stir them occasionally with a wooden spoon. Transfer each cooked lasagna sheet carefully into a large bowl or pot filled with cool water to help stop the cooking process. Leave them in there until ready to use. This helps prevent them from sticking together or drying out.
- Calories: 613kcal | Carbohydrates: 39g | Protein: 38g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 133mg | Sodium: 832mg | Potassium: 918mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1845IU | Vitamin C: 11.6mg | Calcium: 507mg | Iron: 5.7mg
NEW BEST RECIPE HEARTY MEAT LASAGNA
I got this recipe out of "The New Best Recipe Cookbook." Everything I've ever made out of this book has been exceptional. This lasagna is out of this world. Try it I'm sure you'll love it!!!
Provided by amievv821
Categories Pork
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Adjust oven rack to middle position and pre-heat oven to 375 degrees.
- For the sauce: Pre-heat the oil in a large saucepan over medium heat. Add onion. Cook until translucent. Add garlic, cook until fragrant, or about 30 seconds.
- Increase heat to medium high. Add meat, salt and pepper. Cook until meat is no longer a raw color, but not browned.
- Add the cream and simmer until the liquid is about halved.
- Add the pureed and diced tomatoes. Bring to a simmer until flavors are blended. About 20 minutes.
- For the Layers:.
- Mix the ricotta, 1 cup of the parmesan, the basil, egg, salt, pepper in a medium bowl and mix with a fork until creamy and well combined.
- Smear the entire bottom of a 13x9 inch baking dish with 1/4 cup of the sauce. Place 3 noodles on top of the sauce. Drop 3 T. onto each of the noodles and smear with the back of a spoon.
- Sprinkle 1 cup of the mozzarella cheese over the ricotta mixture. Spoon 1 1/2 cups of the meat sauce over the cheese mixture. Top with 3 more noodles. Continue this process 2 more times.
- Place the remaining 3 noodles on the sauce, spread with remaining sauce, sprinkle remaining cheese, and parmesan.
- Cover with foil and bake 15 minutes.
- Remove foil and bake 25 minutes.
- Remove from oven and let cool 10 minutes.
Nutrition Facts : Calories 487.6, Fat 30, SaturatedFat 16.3, Cholesterol 126.4, Sodium 1413.1, Carbohydrate 29.3, Fiber 4.9, Sugar 17, Protein 28.7
BEST-EVER LASAGNA
Yikes, another lasagna recipe you say? I love all the variations of this Italian classic, but this one is the best I've ever had. I think it's originally from the Taste of Home cookbook series, but I've tweaked it to my family's taste...and hopefully yours too. Note: Allow about 2 hours and 40 minutes from kitchen to table because the sauce needs to simmer for 1 hour and then the lasagna, once assembled, needs to cook for 50-70 minutes and rest for 15 minutes before serving.
Provided by RedhairMac
Categories One Dish Meal
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees.
- In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink. Drain well.
- To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper. Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
- In a large bowl, lightly beat eggs. Add parsley. Fold in cottage cheese, ricotta cheese and Parmesan cheese. Refrigerate until sauce is done.
- Spray the bottom of a 9"x13" pan with non-stick spray. Spread about 1 cup of the sauce in the bottom of the pan.
- Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
- On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
- Place another 1/3 of the noodles on top.
- Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
- Top with remaining noodles, meat sauce and mozzarella.
- If desired, garnish with black olives and green onions scattered on top.
- Cover and bake for 50 minutes.
- Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
- Let stand for 15 minutes before serving.
- Leftovers freeze well.
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
Tips:
- Use high-quality ingredients: The better the ingredients, the better the lasagna will be. Choose fresh vegetables, high-quality cheese, and a flavorful sauce.
- Don't skimp on the sauce: The sauce is the heart of the lasagna, so make sure you have plenty of it. A good rule of thumb is to use about 2 cups of sauce per layer of lasagna.
- Layer the lasagna properly: The order of the layers is important. Start with a layer of sauce, then a layer of noodles, then a layer of cheese, and so on. Repeat until you have used up all of the ingredients.
- Bake the lasagna until it is bubbly and golden brown: The lasagna is done baking when it is bubbly and golden brown on top. This usually takes about 30 minutes.
- Let the lasagna rest before serving: Let the lasagna rest for at least 15 minutes before serving. This will allow the flavors to meld and the lasagna to set.
Conclusion:
Lasagna is a delicious and versatile dish that can be made with a variety of ingredients. With a little planning and effort, you can make a lasagna that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give lasagna a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love