Best 6 Ninos Lasagne Recipes

LINDA'S LASAGNA

Steps:

• In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
• While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
• Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

NINO'S LASAGNA

Steps:

• Cook lasagna noodles according to package directions.
• To make meat sauce: Sauté in small amount of oil, onion, garlic, celery, parsley and carrot. Add tomato paste, tomatoes and spices and sugar. Sauté ground beef in skillet and add to sauce. Simmer 2 hours.
• To make cream sauce: Melt butter, add flour stirring to mix. Add milk stirring until smooth and thickened. Add remaining ingredients.
• Lightly oil a 9 x 13 inch pan, layer noodles, meat sauce, cream sauce, Parmesan and mozzarella cheese. Repeat layers twice.
• Bake in 350 degree oven for 1 hour. Let stand 15 minutes before cutting.

UNCLE VINCENT'S LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan, add the pork and beef with a little olive oil, salt, and pepper, and saute until no longer pink, about 3 to 4 minutes. Set aside to cool.
• In a deep, rectangular lasagna pan, add a thin layer of sauce to the bottom, then layer the lasagna strips evenly across the bottom of the pan to cover the entire surface, about 8 sheets of pasta.
• Sprinkle 1/4 of the cooked meat mixture over this, then lay out 8 slices of mortadella on top. Sprinkle 1/4 of the cubed mozzarella and 1/4 of the grated cheeses and top with a layer of tomato sauce.
• Repeat with another layer of 8 lasagna sheets to cover, then do a layer of prosciutto, mozzarella, another 1/4 of the grated cheese, 1/3 of the chopped herbs, another 1/4 of the cooked meat, and tomato sauce. Finish this layer with 1/2 of the chopped hard-boiled eggs.
• Repeat with another layer of lasagna, remaining prosciutto and mortadella, another 1/4 of the grated cheeses, another 1/3 of the chopped herbs, remaining chopped eggs, another 1/4 of the mozzarella, another 1/4 of the cooked meat, and sauce.
• Repeat with the last layer of lasagna, remaining cooked meat, remaining grated cheeses, remaining mozzarella, and a thin layer of tomato sauce. Sprinkle the top layer with the remaining chopped parsley and basil and fresh cracked black pepper.
• Cover with aluminum foil and bake for about 1/2 hour, until cheeses melt and ingredients have melded. Try not to let the aluminum foil touch the top layer or the cheese will stick when you uncover.
• Uncover and let cool and set for about 1/2 hour before cutting so lasagna can absorb the liquid released by the cheeses.

CHEF JOHN'S LASAGNA

Steps:

• Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
• Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
• Bring a large pot of 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 noodles and set aside in a bowl of cold water.
• Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
• Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
• Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.

BEST LASAGNA

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.

CLASSIC LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
• In a large bowl, mix together the ground beef and marinara sauce.
• In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
• Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
• Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
• Let the lasagna cool for 30-45 minutes, then serve.
• Enjoy!