Best 12 Homemade Lasagna Recipes

HOMEMADE LASAGNA SHEETS

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Divide the dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn the dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until the dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
• Cut the pasta into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry about 30 minutes before assembling.

HOMEMADE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
• In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
• In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
• Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

HOMEMADE LASAGNA NOODLES

Steps:

• Place '00' or all-purpose flour into the bowl of an electric mixer fitted with the dough hook attachment. In a large bowl, mix together yolks, milk, salt, and 1 tablespoon olive oil. With the mixer on low, slowly add egg mixture to flour; mix until well combined. Increase mixer speed to medium and knead until dough pulls away from the sides of the bowl and is smooth and elastic, about 15 minutes.
• Transfer dough to work surface and knead in remaining tablespoon oil. Cover dough with a damp kitchen towel and let rest at room temperature for 2 hours before rolling or store in an airtight container, refrigerated, up to 1 day.
• Dust work surface lightly with semolina flour.
• Divide pasta dough into 5 pieces and flatten each piece with the palm of your hand. Roll each piece of dough through a pasta machine, working from the largest setting to the smallest setting, and passing the dough through each setting twice. Using a sharp knife, cut pasta sheets into 13-inch-long pieces. Lay pasta sheets on prepared work surface, covered with a damp kitchen towel as you work.
• Bring a large pot of salted water to a boil. Meanwhile, prepare and ice-water bath. Generously salt ice-water bath and set aside. Add pasta to boiling water and cook for 2 minutes. Drain, and immediately transfer to ice-water bath. Line a baking sheet with kitchen towels and transfer dough to baking sheet, layering kitchen towels between cooked pasta.

HOMEMADE GLUTEN-FREE AND LACTOSE-FREE VEGETABLE LASAGNA

Steps:

• Heat oil in a large saucepan over medium heat. Cook onion and red bell pepper until softened, about 5 minutes. Add zucchini; cook until softened, about 5 minutes more. Stir in garlic until combined. Add tomato puree, mustard, oregano, basil, and bay leaf. Bring to a simmer. Cook vegetable mixture until flavors blend, 10 to 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
• Whisk flour and 2 tablespoons milk together in a bowl until no lumps remain. Mix in 3/4 cup milk and 3/4 cup plus 2 tablespoons vegetable stock. Pour this sauce base into a saucepan over medium-high heat. Add margarine; cook, whisking constantly, until simmering. Reduce heat to low. Add 1/2 cup vegan cheese; stir well. Season with parsley and black pepper. Cook until cheese is fully melted, about 5 minutes.
• Cover the bottom of the baking pan with lasagna noodles. Add a layer of vegetable mixture; top with a thin layer of the cheese sauce. Repeat layering with the remaining noodles, vegetables, and cheese sauce, finishing with a thick blanket of sauce. Sprinkle the remaining 1/2 cup vegan cheese on top.
• Bake in the preheated oven until top is bubbly and browned, about 30 minutes. Let rest before serving until firm, 15 to 20 minutes.

HOMEMADE MEXICAN LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in the picante sauce, beans, salt and pepper; set aside. , In a small bowl, combine cottage cheese and egg. Spread one-third of meat mixture in one 13x9-in. baking dish or two 8-in. square baking dishes. Top with half of Monterey Jack cheese, half of cottage cheese mixture and six tortillas (tear tortillas if necessary to cover cheese more completely). Repeat layers, ending with meat. Sprinkle with cheddar cheese. , Bake at 350° for 45-50 minutes. Let stand a few minutes before serving. Garnish with green onions and serve with sour cream if desired.

HOMEMADE SPINACH LASAGNA NOODLES (NO MACHINE)

Steps:

• 1. Note: You can use this recipe for a pasta machine as well
• 2. Wash the Spinach by rinsing several times under water. Strain
• 3. Take the wet leaves and place in a pot covered. Cook until wilted. You do not need to add more water. The wet leaves will do. Rinse and cool under cold water and strain well. Squeeze a little water out.
• 4. Place spinach,eggs,oil,and salt in a blender and puree mixture. Take the 2 cups of flour and place in bowl. Make a well in the center of the flour.
• 5. Pour spinach mixture in to well,and mix with a fork. If it is dry. Add a little water at a time to get an elastic, but not sticky dough. If to sticky add more flour etc.
• 6. Place on floured surface and knead for 10 minutes,and let the dough rest for 10 more minutes. Cut dough in half. Roll dough half out on lightly floured surface, in a 13x12 inch rectangle. You can trim the edges with a knife to make a perfect rectangle,and reserve dough for other batch. With a knife cut Dough in to 2 inch wide noodles. Place on a rack for at least 10 minutes before cooking.
• 7. In a wide pan bring water to a rapid boil. Add a tablespoon of olive oil,and a tablespoon of salt to water. Boil for about 20 minutes. Rinse under cold water and place between wax paper or parchement paper. You can refrigerate up to 24 hours,or use right away.

HOMEMADE MEATBALL LASAGNA

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. , Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

VEGETABLE LASAGNA WITH HOMEMADE PASTA AND JALAPENO BECHAMEL

Steps:

• Put the flour and salt in a large bowl and make a well in the center with your hands. Put the eggs in the center of the well and gently incorporate the eggs into the flour by pulling the flour into the eggs. Dust a clean working surface with flour, remove the dough from the bowl and knead for approximately 5 minutes, until the dough becomes smooth. Shape the dough into a disk, and wrap in plastic wrap and put in the refrigerator for 30 minutes, maximum 48 hours.
• Put a large pot of salted water over high heat and bring to a boil.
• Dust a clean working surface with flour, remove the dough from the refrigerator, divide into 5 equal pieces and cover with plastic wrap to prevent the dough from drying out. Using a pasta machine, roll each piece of dough out into long thin pieces, adjusting the dial for desired thickness. Put the pasta on a tray and dust with flour. Repeat with the remaining dough, dusting the pasta with flour in between layers to prevent them from sticking to one another. Trim the sheets to fit the baking dish, if necessary.
• Put the remaining olive oil on a large baking sheet. Cook the pasta in salted water, gently remove and put on a tray, cover in oil to prevent the pasta from sticking and set aside.
• Preheat the oven to 400 degrees F.
• Put the squash in a bowl, coat with 1 tablespoon olive oil and season with salt, and pepper. Roast the squash in the oven for approximately 45 minutes, until the squash has become tender and caramelized, turning over half way through cooking. Remove from the oven, put in a large bowl, mash slightly and set aside.
• Heat the remaining olive oil in a saute pan over medium-high heat, add the onions and garlic and saute until golden brown. Add the butter and allow to melt. Add the sage, stir, remove from heat. Add to the roasted squash, season with salt, and pepper, gently fold and set aside.
• Melt the butter in a small pot over medium heat. Add the flour, stir with a wooden spoon incorporating the flour into the butter until a paste consistency is achieved. Add the milk slowly and stir to incorporate, removing all the lumps. Once the mixture thickens, add the mashed jalapeno and season with salt and set aside.
• Preheat the oven to 350 degrees F, and oil a 9 by 13-inch baking dish.
• Layer the tomatoes, sheets of homemade pasta, jalapeno bechamel, chopped rapini (broccoli rabe), roasted squash filling, ricotta, and then sprinkle with Parmesan. Finish with a layer of jalapeno bechamel and put whole sage leaves on top, submerging them in sauce. Bake in the oven for approximately 30 minutes, then broil for an additional 5 minutes until jalapeno bechamel becomes golden brown. Serve with Charred Rapini
• Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the chile flakes, stir and remove from the heat. Add the white wine and set aside.
• Preheat a grill.
• In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish, garnish with toasted walnuts and drizzle chile honey.

LASAGNA..... HOMEMADE LASAGNA!

Steps:

• Boil the noodles as the directions say on the box. Brown the beef and strain the grease, set aside. In the same skillet sauté the onion and garlic until it's limp, set aside. Mix the onion,garlic and ground beef in a bowl.
• In a 9x11 casserole dish, spread 3 ladle's of sauce across the bottom of the dish. Put 3 noodles on top of the sauce. Add ground beef on top of the noodles, about half of the mixture of beef, onion and garlic. Dot with Ricotta cheese, about 5-6 tablespoons. Repeat the same steps. Bake for 30-45 minutes at 350 or until golden brown.
• After 30 minutes top with mozzarella and parmesan cheese. Serve hot.

SLOW-COOKED LASAGNA WITH HOMEMADE SAUCE

Steps:

• In a Dutch oven, cook the turkey, sausage, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, crushed tomatoes, sugar, 2 tablespoons parsley, basil, 2 teaspoons oregano and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Add wine; cook 15 minutes longer., Meanwhile, in a large bowl, combine the cheeses and the remaining parsley, oregano and salt., Spread 2-1/4 cups meat mixture into a 6-qt. slow cooker. Arrange five noodles over sauce, breaking to fit if necessary. Spread 1-1/3 cups cheese mixture over noodles. Repeat layers twice. Top with remaining meat mixture., Cover and cook on low until noodles are tender, 4-5 hours.

YUMMY HOMEMADE LASAGNA

Steps:

• 1. Preheat oven to 375 degrees F. Lightly oil the bottom of a 9x13-inch baking dish.
• 2. In a large saute pan, over medium-high heat, add 1 tablespoon olive oil and saute meat, onion and garlic until meat is browned, breaking up meat with a wooden spoon or spatula. Drain pan of fat and add stewed tomatoes, tomato sauce and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
• 3. In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper and seasoning salt.
• 4. Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2 inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle 1/4 cup Parmesan on top.
• 5. Bake in center of oven 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

HOMEMADE LASAGNA

Steps:

• 1. Brown the ground beef, Italian sausage, onions and garlic and pepperoni in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. Drain and return to pot. Gently stir in crushed tomatoes, tomato sauce, tomato paste,1/2 cup of water, white sugar, oregano, basil leaves, 1/4 cup of parsley, salt and pepper. Simmer on low heat for 1 hour. Meanwhile, If you are using quick cooking lasagna, soak in hot tap water for 15 minutes, for regular lasagna, boil in water and cool under a cold tap.
• 2. In mixing bowl combine, ricotta cheese, 1 Tbsp of the parsley, egg, and the parmesan cheese. Mix these ingredients together with a spoon
• 3. Begin building the lasagna layers.Use a 9×13 inch baking pan. Spread 1 Cup of meat sauce on the bottom of the pan. Lay 6 noodles across the layer of sauce. Spread the ricotta cheese mixture over the layer of noodles. Spread 2 cups of meat sauce over the riccotta cheese layer. Sprinkle 1/2 of the mozzarella cheese over the Sauce layer.
• 4. Lay down the next layer of noodles, spread cottage cheese over noodles. Spread 2 cups of meat sauce over the cottage cheese layer. Sprinkle all of the remaining cheese on top and sprinkle with 1 Tbsp. chopped parsley.
• 5. Bake Loosely covered with foil in preheated oven at 350 degrees for 30 minutes
• 6. Remove foil and bake uncovered for another 30 minutes. Remove from oven and allow to cool for approximately 15 minutes.