Best 7 To Die For Lasagna Recipes

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Lasagna, a timeless Italian dish, has captured the hearts of food enthusiasts worldwide with its delectable layers of pasta, cheese, and savory fillings. From traditional iterations to modern twists, the realm of lasagna offers a culinary adventure like no other. Whether you're a seasoned home cook or a novice in the kitchen, embarking on a quest to find the ultimate "to die for lasagna" recipe can be an exciting and rewarding journey. In this comprehensive guide, we'll unveil the secrets of crafting an unforgettable lasagna masterpiece that will tantalize your taste buds and leave you craving for more.

Let's cook with our 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

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

THE ULTIMATE LASAGNA



The Ultimate Lasagna image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 22

2 pound dried lasagna noodles
Extra-virgin olive oil
2 pounds ground beef
2 pound ground Italian sausage
1 onion, chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1/4 cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
2 cups red wine
2 (28-ounce) cans tomatoes (recommended: San Marzano)
3 tablespoons heavy cream
1 teaspoon ground cinnamon
2 quarts ricotta cheese, (2 containers)
2 eggs, lightly beaten
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
  • Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
  • In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
  • To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Bechamel sauce:
  • In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
  • In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
  • In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
  • Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
  • Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
  • In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

VEGETABLE LASAGNA



Vegetable Lasagna image

I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 23

1/4 cup olive oil
1 medium sweet red pepper, julienned
1 medium carrot, shredded
1 small onion, chopped
5 plum tomatoes, chopped
1-1/2 cups sliced fresh mushrooms
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
3 garlic cloves, minced
1 can (12 ounces) tomato paste
1 cup vegetable broth
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
6 lasagna noodles
1 large egg, lightly beaten
1 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese
2 teaspoons Italian seasoning

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.

VEGETABLE LASAGNA



Vegetable Lasagna image

Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and freeze the other for later.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h20m

Number Of Ingredients 7

4 cups (32 ounces) whole-milk ricotta cheese
2 large eggs
Salt and fresh ground pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade Easy Chunky Tomato Sauce
12 no-boil lasagna noodles (8 ounces)
1 pound fontina cheese (4 cups), shredded

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
  • Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
  • Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

TO DIE FOR LASAGNA!



To Die for Lasagna! image

Serve this and your family will BEG you to make it again and again! A favorite among my friends and family.

Provided by Austin Dawn

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (16 ounce) small curd cottage cheese
1 (8 ounce) cream cheese
1 (8 ounce) sour cream
2 tablespoons parsley flakes
1/2 lb dry lasagna noodle (requires 9 lasagna noodles, unbroken)
1 (26 ounce) Prego spaghetti sauce (Traditional)
1 lb ground turkey (can use lean ground beef)
1 lb pre-shredded mozzarella cheese

Steps:

  • Begin Boiling Noodles.
  • Next Brown Ground Turkey till Pink.
  • Drain Grease.
  • Add Prego Sauce and let simmer.
  • While Sauce is heating and noodles are boiling:In large mixing bowl add cottage cheese, cream cheese, sour cream.
  • Mix really well until smooth.
  • Sprinkle parsley flakes until evenly seen in mixture.
  • To Stack (be careful no to add too much sauce to the bottom layer): In a 13 x 9 dish, arrange 3 Noodles on the bottom, add an even layer of tomato sauce.
  • Arrange 3 Noodles and add the whole bowl of cream cheese mixture.
  • Arrange 3 Noodles and add an even layer of sauce.
  • Cook for 40 minutes
  • Sprinkle whole bag of mozzarella cheese on top, cook for 10 minutes.
  • Cool and serve.

Nutrition Facts : Calories 621.1, Fat 36.6, SaturatedFat 18.6, Cholesterol 140.4, Sodium 1053, Carbohydrate 35.9, Fiber 3.1, Sugar 11.9, Protein 37.6

NAPLES - IT'S TO DIE FOR - LASAGNA



Naples - It's to Die for - Lasagna image

This lasagna was a main dish at my sister's restaurant. Everyone who eats its raves about it. The sauce freezes well.

Provided by Shawn C

Categories     Weeknight

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 23

1/4 gallon milk
1/4 cup real butter
flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 lb ground veal or 1 lb ground venison
2 large onions (chopped)
2 stalks celery (small dices)
2 large carrots (small dices)
2 garlic cloves, crushed
Worcestershire sauce
1/4 cup merlot (optional)
1/2 teaspoon thyme
1 teaspoon basil
2 teaspoons salt
pepper
1/4 teaspoon oregano
2 (28 ounce) cans of crushed roma tomatoes
1 (14 1/2 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
barilla lasagna sheet
1 lb low moisture part-skim mozzarella cheese, shredded
parmesan cheese

Steps:

  • BECHEMEL Sauce: In pot melt butter and add enough flour to create a consistency thicker than pancake batter.
  • Bring another pot with milk almost to a boil.
  • Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.
  • Bring back to boil then remove from heat and add salt and nutmeg.
  • Set aside.
  • MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.
  • Add all other ingredients and cook a minimum of 2 hours at a low (barely) boil.
  • ASSEMBLY: Use Barilla lasagna sheets!
  • (1 box serves 6-8 in this recipe).
  • Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.
  • Ladle some meat sauce on the bottom of the pan.
  • Then lay a layer of pasta sheets on top of that.
  • Then spread bechemel sauce over pasta, layer of pasta, spread both cheeses on that layer, layer of pasta, spread more bechemel, layer pasta then cheeses until all is used.
  • Bake in 350° oven until brown on top (just a little brown).
  • Remove and let set for 5 minutes.
  • Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.
  • Garnish with lots or parmesan cheese.

Nutrition Facts : Calories 647.9, Fat 38, SaturatedFat 20.8, Cholesterol 143, Sodium 2045.9, Carbohydrate 36.6, Fiber 7.3, Sugar 14.4, Protein 43.2

Tips:

  • Use fresh ingredients. The quality of your ingredients will greatly impact the flavor of your lasagna. Use fresh vegetables, herbs, and cheese whenever possible.
  • Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will become mushy and ruin the texture of your lasagna.
  • Make sure the sauce is flavorful. The sauce is the heart of your lasagna, so make sure it's packed with flavor. Use a variety of herbs and spices, and simmer the sauce for at least 30 minutes to allow the flavors to meld.
  • Layer the lasagna correctly. Start with a layer of sauce, then a layer of pasta, then a layer of cheese. Repeat this process until you've used up all of your ingredients.
  • Bake the lasagna until it's bubbly and golden brown. This will usually take about 30 minutes. Let the lasagna cool for a few 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 will impress your family and friends. Whether you're a beginner or a seasoned cook, I encourage you to give lasagna a try. You won't be disappointed!

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