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
EASY LASAGNA SQUARES
Bisquick stands in for noodles in this super-fast cheesy lasagna bake-great for weeknights!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in oregano, basil, tomato paste and 1/2 cup of the mozzarella cheese.
- Spray 8-inch square (2-quart) glass baking dish with cooking spray. Layer cottage cheese and Parmesan cheese in baking dish. Spoon beef mixture evenly over top of cheese.
- In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into dish.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean.
- Sprinkle remaining 1 1/2 cups mozzarella cheese over top. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Garnish with tomatoes and basil leaves.
Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 145 mg, Fiber 1 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 1 1/2 g
SWISS LASAGNA SQUARES
I make this lasagna vegetarian by using "mock" ground beef crumbles. Use one package of frozen mock ground beef crumbles - made by Morningstar, Boca or Quorn. This can also be made for meat eaters, too, by using 12 oz very lean ground beef instead.
Provided by Shannon Cooks
Categories < 4 Hours
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Cook lasagna noodles according to package directions.
- While lasagna is cooking, saute onion and garlic.
- Add the ground beef and brown. When finished, add 1/2 cup broth and set aside.
- Make the white sauce: melt butter in separate saucepan. Whisk in flour and milk and stir until slightly thickened. Add 1/2 cup grated Emmental and 1/4 cup white wine. Cook until cheese is melted and integrated. Mix in parmesan and salt.
- You will have 1 cup Emmental remaining - Set aside 1/2 cup of the remaining Emmental cheese for later. You will use the other 1/2 cup as directed in the next step.
- Assemble lasagna: spread 1 cup of the white sauce on the bottom of a 9x13 inch baking pan. Add a layer of lasagna noodles and spread some of the beef mixture on top. Sprinkle a bit of the Emmental on top. Cover with another layer of lasagna noodles. Repeat this process until all noodles and beef is used, finishing with a layer of noodles.
- Pour remaining white sauce on top and sprinkle reserved 1/2 cup Emmental on top.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for another 15 minutes or until cheese on top is melted and slightly browned.
- Allow to stand for 15 minutes after removing from oven.
Nutrition Facts : Calories 244.1, Fat 6.8, SaturatedFat 2.7, Cholesterol 9.8, Sodium 189.1, Carbohydrate 33.8, Fiber 2.6, Sugar 1.4, Protein 10.6
LASAGNA SQUARES
Steps:
- Sautee meat, onion, green pepper and garlic until meat is done, and vegetables are clear, stirring often. Stir in tomatoes, tomato paste, parsley, oregano and bay leaf. Simmer uncovered for 20 minutes. Remove bay leaf before combining ingredients. Combine ricotta cheese, egg, 1/4 cup parmesan cheese, salt and pepper. Cook noodles according to package directions. I cook mine only 9 minutes. Drain and add cold water to cool them down for handling. I dry mine on paper towels 3 at a time.
- Spoon about 1/4 of the tomato sauce in bottom of 12" x 9" lasagna dish or baking dish, top with 3 noodles, 1/3 of ricotta cheese mixture, 1/4 tomato sauce, 1/3 mozzarella cheese, 1/4 cup parmesan cheese. Repeat all layers topping with ricotta, tomato sauce, mozzarella and parmesan until all noodles have been used.
- Bake in 350 degrees F oven 45 minutes. Let stand for a few minutes before cutting.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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