WORLD'S BEST LASAGNA
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
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
ALL-CRUST SHEET-PAN LASAGNA
Savor caramelized cheese and crispy pasta with every bite of this sheet pan lasagna that's all browned bits and crunchy edges. Add a pinch of red pepper flakes to the sauce if you like an extra kick of heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 450 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon and reserve the drippings in the pan.
- Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the garlic to the pan. When the garlic begins to brown at the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes.
- Mix the ricotta, egg, milk, basil, 1/2 cup of the grated Parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread 2/3 cup of the tomato sauce across the bottom of an 18-by-13-inch sheet pan. Next, space out 6 lasagna noodles on top of the sauce, turning them to fit so there are 2 noodles across and 3 noodles down. (The noodles will expand when they cook.) Top the noodles with all of the ricotta mixture, all of the sausage, 2/3 cup tomato sauce, and half the shredded mozzarella. Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan.
- Lightly oil one side of a large piece of foil. Cover the pan with the foil, greased side down. Bake until the noodles are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and continue to bake until the top is very crusty and brown, 10 to 15 minutes more.
CLASSIC LASAGNA
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Provided by Barb R
Categories World Cuisine Recipes European Italian
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g
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