Erins Lasagna Recipes

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.

THE BEST LASAGNA

Steps:

• Put pasta water on to boil Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
• Heat the oven to 375°F
• Bake Cover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.

ERIN'S LASAGNA

Steps:

• Brown sausage on medium heat, drain.
• Add sauce.
• Sauté zucchini and yellow squash in a little butter with salt and pepper.
• In a small bowl, combine ricotta, egg, basil and oregano.
• In a 13x9-inch pan, spread about 3/4 cup of the sauce on the bottom.
• Top with 3 noodles, they will expand when cooked.
• Spread about 2/3 cup of ricotta over noodles.
• Sprinkle some of the veggies on this, top with about 3/4 cup of the sauce, top that with 1 cup of cheese.
• Repeat this 3 times.
• Sprinkle with remaining cheese.
• Cover with foil, bake at 350°F for 30 minutes.
• Remove foil, bake for 10-15 minutes until hot and bubbly.
• Let stand for 5 minutes when removed from the oven.

MARSHA'S VERSION OF ERIN'S MEXICAN LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown turkey.
• Add seasoning packet, onion, enchilada sauce, salsa, corn and black beans.
• Simmer for 5-7 minutes.
• Combine cottage cheese and eggs.
• Spray 9 x 13 pan with cooking spray.
• Assemble lasagna in following order 1/3 meat mixture, enough tortillas to cover layer (will have to be ripped to fit), 1/3 cottage cheese mixture, 1/3 cheese, repeat.
• Bake at 350°F for 25 minutes.
• Let stand for 10 minutes before serving.