THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
ELLEN'S KILLER LASAGNA
This recipe came from my old, trusty Better Homes & Gardens Cookbook that I started my marriage with. The lasagna has proved to be a real winner down through the past 39 years.
Provided by Ellen Bales
Categories Pork
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. In a large skillet, brown the meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.
- 2. While meat is browning, cook noodles according to package instructions in large amount boiling salted water till tender; drain and rinse. Beat eggs.
- 3. Add remaining ingredients to eggs,except mozzarella and noodles.
- 4. Layer half the noodles in a 13x9x2 in. baking dish; spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat layers.
- 5. Bake in a 375-degree oven for about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.
- 6. Serve with a green salad and pass the garlic bread!
"KILLER" LASAGNA
This was originally my Mom's recipe and used to be a favorite when we were kids. I always requested it for my Birthday dinner.
Provided by Melissa Nunnink
Categories European
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Brown the sausage and ground meat and drain all the fat.
- Add all the other ingredients for the meat filling and simmer on the stove, uncovered, for about 1/2 hour.
- I usually add a bay leaf or two.
- Mix up the cheese filling and set aside in fridge until ready to use.
- Put the noodles in salted water and cook until soft when poked with a fork.
- When the noodles are done, drain the noodles and rinse off with cold water so they can be handled easily.
- Spray the baking pan with a non-stick spray and put a layer of noodles down on the bottom of the pan. It is OK to cut some of the noodles to fit into the pan if they do not fit whole.
- Spread half the cheese filling over the noodels, then half of the mozarella cheese on top of that, then half of the meat sauce over the grated mozarella cheese.
- REPEAT layers and then top with more mozarella cheese.
- Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before cutting into it.
- Leftovers can be easily stored in the freezer.
LISA'S LASAGNE
A colorful, tasty dish. Served with garlic bread, this vegetarian lasagne makes an excellent meal for guests.
Provided by LISAMICH
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h30m
Yield 4
Number Of Ingredients 20
Steps:
- Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic and oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.)
- Preheat the oven to 200 degrees F (95 degrees C). Grease a 9x13 inch baking dish.
- While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt, and pepper.
- Soak the lasagna noodles in water for 30 seconds.
- Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagna sheet, and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese.
- Bake the lasagna 40 to 50 minutes, until the top of the lasagna is golden brown.
Nutrition Facts : Calories 764.5 calories, Carbohydrate 103.9 g, Cholesterol 59.6 mg, Fat 28.7 g, Fiber 13.8 g, Protein 30.4 g, SaturatedFat 13.5 g, Sodium 334.3 mg, Sugar 30.8 g
More about "lisas killer lasagne recipes"
LASAGNA RECIPES - ALLRECIPES.COM
162 Ratings. 12 Easy Side Dishes for Lasagna. Chicken and Spinach Alfredo Lasagna. 442 Ratings. Easy Vegetarian Spinach Lasagna. 109 Ratings. Healthier World's Best Lasagna. 72 Ratings. Grammy's Overnight Lasagna.
From allrecipes.com
From allrecipes.com
See details
AUNT LANA'S LASAGNA RECIPE | FAVORITE FAMILY RECIPES
2022-10-15 Beat eggs; add remaining ingredients, except mozzarella. Open the 8 ounce can of tomato sauce and pour it on the bottom of a 9×13 pan. This keeps the noodles from sticking to the bottom of the pan. Layer ⅓ of the noodles …
From favfamilyrecipes.com
From favfamilyrecipes.com
See details
LASAGNA RECIPE BY THE CAKE BOSS | BVK EP07 - YOUTUBE
The Cake Boss hits the kitchen with Chef Bryan Forgione to cook up his family favorite Grandma Maddalena's Lasagna! It's a delicious, classic Italian dish wi...
From youtube.com
From youtube.com
See details
KILLER LASAGNA RECIPE - BIGOVEN.COM
2022-03-13 Strain the fat out and in the empty pan put six cloves of garlic sauté a minute or two then add your meat and onion mixture. Cook on low until caramelized. Add crushed tomatoes, …
From bigoven.com
Cuisine ItalianTotal Time 30 minsCategory Main DishCalories 3428 per serving
From bigoven.com
Cuisine ItalianTotal Time 30 minsCategory Main DishCalories 3428 per serving
See details
LISA'S MACADAMIA LASAGNA RECIPE - VEGETARIAN TIMES
1. To make Sauce: Blend all ingredients in blender or food processor until smooth. Set aside. 2. To make Macadamia Ricotta: Grind flaxseeds in spice or coffee grinder until finely powdered.
From vegetariantimes.com
From vegetariantimes.com
See details
LISA'S LASAGNE - BIGOVEN.COM
Doesn't matter if the lasagne noodle package says no-boil or not; both work well in this recipe WITHOUT the additional step of precooking. - Lisa's Lasagne
From bigoven.com
From bigoven.com
See details
RECIPES | JOHN AND LISA'S WEEKEND KITCHEN
John and Lisa's Weekend Kitchen. Recipes. Meaty meals
From itv.com
From itv.com
See details
AMY'S BEST KILLER LASAGNA - THE APPRECIATOR
In a bowl, take the ricotta cheese (just figure out how much you’ll need for 2 layers.) Probably a lot. Add a huge handful of mozzarella and then a bunch of parm and mix. Add a pinch of salt …
From amyefulford.com
From amyefulford.com
See details
LISA'S LASAGNE RECIPE | COOKTHISMEAL.COM
The best Lisa's Lasagne! (764.5 kcal, 103.9 carbs) Ingredients: 2 tablespoons olive oil · 3 onions, chopped · 1 green bell pepper, chopped · 1 red bell pepper, chopped · 1 yellow bell pepper, …
From cookthismeal.com
From cookthismeal.com
See details
WWW.ALLRECIPES.COM
www.allrecipes.com
From allrecipes.com
From allrecipes.com
See details
MY DAD'S FAMOUS LASAGNA - LEMON STRIPES
2019-10-16 Directions: – Pre-heat oven to 350. – Cook pasta until tender. – While pasta is cooking, mix ricotta and pesto and set aside. – Heat 2 tablespoons of olive oil and sautée …
From lemonstripes.com
From lemonstripes.com
See details
LISA'S LASAGNE RECIPE | ALLRECIPES
Zucchini Lasagna Recipes; Lisa's Lasagne; Lisa's Lasagne. A colorful, tasty dish. Served with garlic bread, this vegetarian lasagne makes an excellent meal for guests. Recipe by …
From stage.element.allrecipes.com
From stage.element.allrecipes.com
See details
LISA'S RECIPE BOX
Keeping memories of Lisa and her love for cooking alive, one recipe at a time. Check back weekly for new posts as I make my way through her original and collected recipes. ... Dutch …
From lisasrecipebox.com
From lisasrecipebox.com
See details
LISA'S LASAGNA RECIPE | ALLRECIPES
Fun and frilly lasagne noodles support meaty layers of tomato sauce alternated with creamy, cheesy ricotta, egg and mozzarella. Bake until bubbly for an easy, satisfying casserole.
From stage.element.allrecipes.com
From stage.element.allrecipes.com
See details
EASY KILLER LASAGNA — COOKING FOR SENIORS
Heat a large pot over medium high heat, cook the sausage, ground beef, onion, and garlic until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Stir in the …
From cookingforseniors.org
From cookingforseniors.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love