Mama Zuquinis Lamb Lasagna Recipes

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World's Best Lasagna image

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

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese


  • 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


Lamb lasagne image

Use lamb neck fillets to make this family-sized lasagne - they're a cheap, readily available cut. You can also freeze this for an easy supper midweek

Provided by Tommy Banks

Categories     Dinner, Main course, Pasta, Supper

Time 5h30m

Number Of Ingredients 13

1 tbsp olive oil
4 lamb neck fillets (about 400g)
1 garlic clove
1 rosemary sprig
500g carton passata
500ml whole milk
50g unsalted butter
50g plain flour
70g parmesan , grated
6 lasagne sheets
2 mozzarella balls, torn into thin strips
2 tbsp panko breadcrumbs
dressed chicory leaves to serve, (optional)


  • Heat oven to 130C/110C fan/gas 1. Heat the oil in a casserole dish. Season the lamb generously, then sizzle for 5 mins until nicely browned. Add the garlic and rosemary and cook for a minute more, then pour over the passata. Rinse out the passata carton with a splash of water, then pour that in too. Season, then bring to a simmer. Cover tightly with foil, top with the lid, then cook in the oven for at least 3½ hrs or up to 4 hrs, until the lamb is shreddable. Leave the lamb to cool slightly, then use two forks to shred it into the sauce. Will keep in the fridge for two days, or in the freezer for 6 months.
  • To make the béchamel, heat the milk in a saucepan until just simmering. In a separate pan, melt the butter, then add the flour and stir to make a sandy paste. Slowly whisk in the hot milk until combined and you have a glossy white sauce. Stir in half the parmesan and season. Meanwhile, soak the lasagne sheets in just-boiled water to soften, then drain.
  • Heat oven to 180C/160C fan/gas 4. Spread a thin layer of the lamb sauce over the base of a small lasagne dish, then top with a layer of pasta, followed by a third of the béchamel and a third of the mozzarella. Add a second layer of lamb, then again top with pasta, then béchamel, then mozzarella. Add a final layer of pasta, then top with the rest of the béchamel, the last of the mozzarella, the remaining parmesan and the panko breadcrumbs. Bake the lasagne for 35 mins, then turn the oven up to 190C/170C fan/gas 5. Bake for 10 mins more to crisp up the top, then leave to rest for 10 mins before serving straight from the dish with a few dressed chicory leaves, if you like.

Nutrition Facts : Calories 863 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.3 milligram of sodium


Lazy Lasagna with Lamb Ragu, Spinach and Ricotta image

Provided by Rachael Ray : Food Network

Time 2h50m

Yield 6 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
1 1/2 pounds ground lamb
A couple sprigs rosemary, leaves picked and finely chopped
1 tablespoon fresh oregano or marjoram, finely chopped or 1 teaspoon dried
1/2 teaspoon ground cloves
Salt and freshly ground black pepper
1 onion, finely chopped
1 carrot, peeled and finely chopped or grated
4 large cloves garlic, grated or finely chopped
1/4 cup tomato paste
2 cups chicken stock
1 cup dry white wine
1 pound wavy edge lasagna noodles, broken into large, irregular pieces
3 tablespoons butter
2 rounded tablespoons all-purpose flour
2 1/2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
2 cups fresh ricotta cheese
A generous handful, freshly chopped mint and/or parsley (about 1/4 to 1/3 cup)
2 (10-ounce) boxes organic, chopped spinach, defrosted and drained
1 cup shredded or freshly grated Parmigiano-Reggiano cheese


  • For the ragu: Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. When the oil smokes, pat the ground lamb dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram, cloves, salt, and pepper. Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently. Stir in tomato paste, cook 1 minute or until fragrant. Stir in stock then wine, reduce heat to low and gently simmer.
  • In salted boiling water, undercook the pasta by 2 minutes from package directions. Reserve a cup of starchy pasta liquid.
  • Meanwhile, heat the butter in a saucepot over medium heat, whisk in 2 tablespoons flour, 1 to 2 minutes, whisk in the milk and simmer to thicken. Season the bechamel sauce with salt, pepper, and nutmeg, to taste.
  • Drain the pasta and add back to the pasta pot. Toss the pasta with the lamb ragu and some of the reserved starchy cooking water to loosen. Pour the pasta into a large casserole. Scatter the spinach around on top of pasta.
  • Combine the ricotta with mint and/or parsley, dot the pasta with ricotta evenly around the casserole. Pour the bechamel sauce in even layer around the casserole and top with grated cheese. Cool and store for make-ahead meal. Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes.
  • To serve immediately, transfer the casserole to a preheated 425 degree F oven and bake about 15 to 20 minutes, to brown.


Zucchini, Tomato, and Lamb Lasagna image

Using zucchini instead of lasagna noodles helps lighten the dish -- and also makes it gluten-free.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h

Number Of Ingredients 11

2 teaspoons extra-virgin olive oil, plus more for baking sheets
5 medium zucchini, cut lengthwise into 1/4-inch slices
Coarse salt and ground pepper
1 yellow onion, diced small
2 garlic cloves
1 1/4 pounds ground lamb or beef
1 tablespoon tomato paste
2 large tomatoes, diced large
1/4 cup fresh oregano leaves
10 ounces part-skim ricotta (1 cup)
1/2 ounce Parmesan, grated (2 tablespoons)


  • Preheat oven to 425 degrees. Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, 15 minutes.
  • Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add lamb and cook, breaking up meat with a spoon, until browned, 6 minutes. With a slotted spoon, transfer lamb to paper towels to drain and pour off fat from skillet. Return lamb to skillet; add tomato paste, tomatoes, and oregano. Stir to combine. Cook until tomato liquid is almost evaporated, 10 minutes. Season with salt and pepper.
  • Reduce oven to 400 degrees. Spoon half the lamb mixture into an 8-inch square baking dish. Top with half the zucchini slices, overlapping to fit. Repeat layering with remaining lamb mixture and zucchini. Spread ricotta over top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned in spots, 20 to 30 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 316 g, Fat 19 g, Fiber 3 g, Protein 24 g, SaturatedFat 8 g


Mama Zuquinis Lasagne Di Zucca Salsiccia image

Make and share this Mama Zuquinis Lasagne Di Zucca Salsiccia recipe from

Provided by Member 610488

Categories     Pumpkin

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (15 ounce) container light ricotta cheese
2 tablespoons parmesan cheese, freshly shredded
1 teaspoon italian seasoning
2 garlic cloves, minced
12 ounces sweet light turkey sausage or 12 ounces hot light turkey sausage, casings removed
3/4 cup pumpkin puree
1/2 cup dry white wine
1/2 cup chicken broth
1 (15 ounce) container marinara sauce
8 no-boil lasagna noodles
1 1/2 cups mozzarella cheese, shredded divided
1/3 cup hot water


  • Preheat oven to 350 degrees F.
  • Combine ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.
  • Heat large, nonstick skillet over medium-high heat. Add garlic and sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.
  • Add pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.
  • Spread 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese.
  • Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.
  • Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 622.8, Fat 37.2, SaturatedFat 15.3, Cholesterol 205.2, Sodium 1515.9, Carbohydrate 27.2, Fiber 3.3, Sugar 12.1, Protein 38.5


Minty Lamb Lasagna image

Not sure where this one came from originally, and have made a few modifications, but it's still quite different than the lasagnas this Georgia girl is used to! Great with some spinach, eggplant or zucchini thrown in.

Provided by little_wing

Categories     Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 chopped onion
2 garlic cloves, crushed
2 teaspoons vegetable oil
1 lb lean ground lamb
2 tablespoons chopped of fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
14 ounces tomatoes with juice
7 ounces lasagna noodles
1 1/4 cups skim milk
3 tablespoons flour
1/2 tablespoon butter
1/4 cup parmesan cheese


  • Cook onion and garlic until soft.
  • Add lamb to the pan and brown.
  • Add mint salt, pepper, and tomatoes with juice. Bring to a boil, reduce heat, cover the pan and simmer for 30 minutes.
  • Cook lasagna noodles according to package directions, undercooking slightly.
  • Drain and let stand on paper towels until cool.
  • Preheat oven to 350.
  • Combine milk, flour, and butter in a small pan over med-low heat, stirring constantly until sauce thickens.
  • Season with salt and pepper if desired.
  • Coat 13x9 baking dish with cooking spray.
  • Alternate layers of noodles with meat mixture beginning and ending with noodles.
  • Spread white sauce over top and sprinkle evenly with cheese.
  • Bake 40 minutes or until brown and bubbly.

Nutrition Facts : Calories 439.5, Fat 22.2, SaturatedFat 9.5, Cholesterol 62.6, Sodium 389, Carbohydrate 37.4, Fiber 2.5, Sugar 3.9, Protein 21.8


Mama Zuquinis Malfatti image

This recipe is from a local Italian restaurant and is one of my favorites. In Italy, gnocchi were originally called ravioli and in some places still are but time moved on and gnocchi are gnocchi and ravioli are ravioli. Malfatti means "badly made" and if you were wanting ravioli, this recipe would disappoint you since Malfatti are really gnocchi. This is a recipe that needs an overnight so plan accordingly.

Provided by Member 610488

Categories     Spinach

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 (10 ounce) packages frozen spinach
2 teaspoons salt
1 lb ricotta cheese
2 1/2 cups soft breadcrumbs
1/4 cup romano cheese, grated
3 eggs, lightly beaten
1/2 cup scallion, minced (green tops included)
1 tablespoon fresh basil, minced or 2 teaspoons dried basil
1/2 cup parsley, chopped
1 large garlic clove, minced
1/8 teaspoon nutmeg
1 teaspoon black pepper
flour, to roll dumplings in
6 -8 quarts salt water
1/4 cup butter, melted
parmesan cheese, grated (optional)
6 -8 cups hot marinara sauce (optional)


  • Place the frozen spinach in a saucepan with the salt. Cook until thawed (15 min) over low heat. Drain squeezing out the water from the spinach and then mince until fine.
  • In a large bowl, combine the spinach, breadcrumbs, the two cheeses, eggs, the herbs, the nutmeg and black pepper. Mix well and refrigerate overnight.
  • When ready to make, form oval dumplings 3 inches long and about 1 inch in diameter. Roll each dumpling in the flour. Do not let them touch each other while they stand.
  • Bring the salted water to a boil. Drop the dumplings into the salted water to form one layer. When they have risen to the surface, cook for 4 more minutes.
  • Lift out the cooked malfatti, letting them drain well, and place into a well-buttered oven proof dish in a 250 degrees F oven while the other batches cook.
  • To serve, toss with butter and serve. Garnish with Parmesan cheese and 1 cup marinara per person.
  • NOTE: can be frozen after cooking. To serve, toss frozen malfatti in melted butter and Parmesan cheese, place in a well buttered dish and heat in a 350 degree F oven for 30 minutes.

Nutrition Facts : Calories 358.9, Fat 23.8, SaturatedFat 13.8, Cholesterol 161.9, Sodium 1232.7, Carbohydrate 18.1, Fiber 4, Sugar 2.1, Protein 20.4



Strips of zucchini stand in for lasagna noodles and ground turkey is swapped in place of ground beef, adding texture and flavor in this healthy, vegetable-filled take on the Italian classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Number Of Ingredients 12

1 can (28 ounces) whole peeled plum tomatoes, with juice
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (1 cup)
1/4 teaspoon red-pepper flakes
12 ounces ground turkey, preferably dark meat
2 tablespoons chopped fresh oregano
2 teaspoons coarse salt
2 medium zucchini, trimmed
1 cup part-skim ricotta cheese
1/4 teaspoon extra-virgin olive oil
Freshly ground pepper
Garnish: Fresh oregano


  • Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large straight-sided skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes. Add turkey; cook, breaking up any large pieces, until browned, 3 to 4 minutes. Add tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.
  • Make the lasagna: Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta. Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand for 10 minutes. Garnish with oregano.

Nutrition Facts : Calories 155 g, Cholesterol 38 g, Fiber 1 g, Protein 11 g, SaturatedFat 3 g, Sodium 498 g


Eggplant (Aubergine) and Lamb Lasagna image

Most people have never tried lamb. Since my family doesn't eat beef, we ate this as an alternative. Surprisingly, it tastes just like chicken. And this actually turned out pretty good.

Provided by Armeeta quotMinaquot

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 pre cooked lasagna noodles
2 large eggplants
2 tablespoons olive oil
2 garlic cloves
2 onions
14 ounces cooked lamb, cut into pieces
1 teaspoon ground cumin
1 cup chopped tomato
1/2 bunch fresh cilantro, leaves removed
2 1/4 cups bechamel sauce
fresh ground black pepper


  • (I also have the recipe for the bechamel sauce).
  • Preheat oven to 350°F.
  • Wash the eggplants and cut in half lengthwise.
  • Coat generously with olive oil.
  • Place in a roasting pan and bake in the preheated oven for about 15 minute.
  • Peel the garlic and onion.
  • Place in the bowl of a food processor along with the pieces of cooked lamb and the cumin.
  • Process until finely chopped.
  • When eggplants are cooked, scoop out the flesh and crush with a fork.
  • In a pan combine th eggplant flesh, tomatoes, and 1 tablespoon of olive oil.
  • Add cilantro leaves.
  • Simmer until mixture thickens. Season with salt and pepper to taste.
  • Lightly oil a baking dish. Pour some of the bechamel sauce into the bottom of the dish, then build up alternate layers of lasagna noodles, lamb, and onion mixture, Bechamel Sauce, and the eggplant and tomato sauce.
  • Bake in the preheated oven for 30-35 minute.

Nutrition Facts : Calories 353.7, Fat 16.3, SaturatedFat 4.8, Cholesterol 81, Sodium 92.4, Carbohydrate 23.8, Fiber 10.8, Sugar 10, Protein 30.5

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