Lasagna is a classic Italian dish that is enjoyed by people of all ages. It is a versatile dish that can be made with a variety of ingredients, making it a great option for any occasion. This article will provide a recipe for the best of the best lasagna, using fresh ingredients and a homemade sauce. The result is a delicious and hearty dish that is sure to please everyone at the table.
Here are our top 6 tried and tested recipes!
THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
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.
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.
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 ITALIAN LASAGNA EVER!
This is the best lasagna recipe I have ever made. I had one lasagna several years ago that was out of this world and while this is not the same one, it is the closest one I have ever found. I like to make two and freeze one for later use.
Provided by alhardin
Categories Kid Friendly
Time 1h20m
Yield 1 lasagna, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Boil noodles and drain (you may also use uncooked noodles).
- Sauté garlic, sugar and salt.
- Add sausage and ground beef and brown, breaking into small crumbles.
- Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
- Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick).
- Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
- Bake covered for 25 minutes.
- Uncover and bake another 25 minutes.
- Let cool about 10-15 minutes then cut and serve.
- Leftovers may be frozen and then heated in the oven until hot and melty.
- Goes great with crusty garlic toast and a salad.
Nutrition Facts : Calories 890.3, Fat 53, SaturatedFat 26.2, Cholesterol 196.3, Sodium 2022, Carbohydrate 47.7, Fiber 3.8, Sugar 12.5, Protein 55.6
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
Tips:
- Use a variety of cheeses. A combination of cheeses, such as ricotta, mozzarella, and Parmesan, will give your lasagna a richer and more complex flavor.
- Don't overcook the pasta. The pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will become mushy and ruin the texture of your lasagna.
- Use a flavorful sauce. The sauce is the star of the show in lasagna, so make sure it's packed with flavor. Use a combination of fresh herbs, spices, and vegetables to create a sauce that's both delicious and aromatic.
- Layer the lasagna properly. The order in which you layer the lasagna is important. Start with a layer of sauce, then pasta, then cheese, and repeat. This will ensure that the lasagna is evenly cooked and that the flavors meld together perfectly.
- Bake the lasagna until it's bubbly and golden brown. The lasagna should be baked at a high temperature so that the cheese melts and bubbles and the top becomes golden brown. This will give the lasagna a crispy and delicious crust.
Conclusion:
Lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make a lasagna that's sure to impress your family and friends. So next time you're looking for a hearty and satisfying meal, give lasagna a try. You won't be disappointed!
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