Daddios Lasagna Recipes

CLASSIC LASAGNA

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

DAD'S LASAGNA

Steps:

• Remove sausage skins and break up the sausage in frying pan.
• Brown meat slowly and spoon off excess fat.
• Add garlic, basil, 1 1/2 teaspoons salt, tomatoes and tomato paste.
• Simmer, covered for 15 minutes; stir often.
• Set aside when finished.
• Meanwhile, cook noodles in boiling salted water until tender; drain; rinse.
• In a large bowl, beat eggs; add Ricotta, Parmesan, Parsley, pepper and a tsp of salt.
• Mix well.
• Now in a 13x9x2 inch baking dish; Layer half the noodles; spread with half the Ricotta cheese/egg mixture; add half the thinly sliced mozzarella and then half the meat sauce.
• Repeat.
• Bake at 375 F degrees for about 30 minutes.
• Alternatively, you could refrigerate until later and then bake for 45 minutes.
• Either way let the lasagna stand for 10 minutes before serving.

WORLD'S BEST LASAGNA

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.

DADDIO'S LASAGNA

Steps:

• Cook the sauce: • Heat the oil in a skillet. When hot, toss in onion, carrots, and garlic: cook until browned. • Add sausage and beef. Cook until not pink. • Strain off excess fat, back on heat. • Add tomatoes and wine; simmer 15 minutes. • Add paste, spices. • Simmer partially covered for 45 minutes. Preheat oven to 375. Make filling: • Combine all this in a mixing bowl mix well. Building the Lasagna: • Place 2 cups of the meat sauce in the bottom of 13x9 baking dish, spread. • Arrange 4 noodles on top. • Spread ½ of the ricotta mixture over the noodles. • Sprinkle with 1 cup of the Mozzarella. • Add layer of Sauce, noodles, ricotta, and mozzarella. • Top with remaining 2 cups of sauce and 1 cup mozzarella, spread evenly. Cook it: • Loosely cover with foil • Cook on baking sheet for 45 minutes • Remove foil and bake for another 20. • Remove from oven and allow to rest for 15 minutes. Makes 8 servings. Add bread, salad.