Best 2 Lasagna Like No Other Recipes

If you're looking to make a lasagna that will impress your family and friends, look no further. This recipe takes the classic lasagna to a whole new level with its unique blend of flavors and textures. The homemade lasagna noodles are cooked to perfection and layered with a rich and creamy cheese mixture, hearty meat sauce, and a variety of delicious vegetables. The result is a lasagna that is both satisfying and unforgettable.

Here are our top 2 tried and tested recipes!

WORLD'S BEST LASAGNA

World's Best Lasagna image

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

Ingredients

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

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

NOT-LIKE-THE-OTHERS SEAFOOD LASAGNA

Not-Like-The-Others Seafood Lasagna image

This is a nice, lighter seafood lasagna. No cottage cheese. No mozzarella. No cream-of-anything soup. The secret is the SWISS CHEESE sauce - sounds crazy, but it works really nicely with the other flavors. I am generally not a fan of imitation crab (nothing's as good as the real thing!), but in this case you need the firmer texture to hold its own with everything else. It's 7 WW points/serving.

Provided by Amy020

Categories Kid Friendly

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

6 lasagna noodles, cooked & drained
8 ounces imitation crabmeat, cut to bite sized pieces
2 (14 1/2 ounce) cans stewed tomatoes, cut up
1/2 cup mushroom, thinly sliced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon onion powder
1 dash salt
1 dash pepper
1/2 cup shrimp, cooked and chopped (or one 4 1/2 oz. can shrimp, drained)
3 tablespoons butter
3 tablespoons flour
1 3/4 cups 1% low-fat milk
1 cup swiss cheese, shredded
1/4 cup dry white wine
1/4 cup parmesan cheese, grated

Steps:

For tomato sauce: combine undrained tomatoes, mushrooms, oregano, onion powder, salt & pepper in medium saucepan; bring to boil. Reduce heat and simmer, uncovered about 20 mins or until thickened. Stirm in shrimp. Set aside.
For cheese sauce: melt butter in medium saucepan. Stir in flour. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Stir in Swiss cheese until melted. Stir in imitation crab and wine.
Layer half of the shrimp sauce, half of the noodles and half of the cheese sauce in 2-qt. rectangular baking dish. Repeat layers. Top with Parmesan cheese.
Bake uncovered in 350* oven about 25 minutes or until heated through. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 279, Fat 10.5, SaturatedFat 6.2, Cholesterol 62.6, Sodium 663.8, Carbohydrate 28.8, Fiber 1.8, Sugar 8.4, Protein 16.8

Tips:

Use fresh lasagna noodles for the best texture and flavor.
Don't boil the lasagna noodles before assembling the dish. Simply soak them in hot water for a few minutes to soften them.
Use a variety of cheeses in your lasagna, such as ricotta, mozzarella, and Parmesan.
Add some vegetables to your lasagna, such as spinach, mushrooms, or zucchini.
Use a flavorful sauce for your lasagna, such as a tomato sauce or a béchamel sauce.
Cook the lasagna covered for the first 30 minutes, then uncover it and cook for an additional 15-20 minutes.
Let the lasagna rest for 10-15 minutes before slicing and serving.

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 make a lasagna that is both delicious and impressive.