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
MEAT SAUCE LASAGNA
I learned to make lasagna from my mother, and think this recipe is so much better than any other lasagna I've tried. Feel free to add green peppers to the meat sauce if that sounds good to you. The meat sauce gets more flavor as it cooks, so simmer it anywhere from 45 minutes to a couple of hours, but keep the temerature low so you don't reduce the amount by much. I also really recommend using the long rectangular slices of mozzarella cheese (approximately 3x6 inches) rather then shredded cheese, since it is so much easier to spread the meat sauce on the slices.
Provided by karen
Categories Meat
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef with onion in large pot. Drain grease and return to pot.
- Add tomato sauce & tomato paste, plus one can of water of each.
- Add garlic powder, salt, pepper, basil and oregano.
- Cook 45 minutes or more.
- Just before you are ready to assemble the lasagna, bring a large pot of water to a boil. Add lasagna noodles, laying them flat. Do not break. Cook in boiling water for about 10-15 minutes, then drain.
- While noodles are cooking, mix eggs with cottage cheese in a medium bowl.
- Spray 9 x 13 glass baking dish with cooking spray.
- TO ASSEMBLE LASAGNA: Place layer of noodles on bottom of pan, cutting them to fit so they do not overlap.
- Spread 1/2 of the cottage cheese over the noodles.
- Place a layer of mozzarella cheese on the cottage cheese, cutting the cheese as needed to avoid overlapping.
- Spread 1/2 of the meat sauce on top of the cheese.
- Sprinkle with 2 oz Parmesan cheese.
- Repeat layers (noodles, cottage cheese, mozzarella cheese, meat sauce and then Parmesan cheese).
- Bake at 350 degrees for 45 minutes.
- NOTE: Lasagna can be assembled in advance and baked just before serving. Let sit for a few minutes before cutting.
Nutrition Facts : Calories 481.3, Fat 25.5, SaturatedFat 11.3, Cholesterol 144.9, Sodium 947, Carbohydrate 23.6, Fiber 2.1, Sugar 7.7, Protein 38.6
2 MEAT 2 SAUCE LASAGNA
An amazing recipe based on my dad's classic, but improved:) I happen to really like garlic, so adjust to your own taste.
Provided by bbennyg
Categories Chicken
Time P3DT1h
Yield 1 huge pan of lasagna, 10 serving(s)
Number Of Ingredients 14
Steps:
- (Do this a few days before you are serving if possible) take the chicken, olive oil, some Italian seasoning, and 1/2 a clove of garlic (raw and chopped) and put it all in the ziplock bag (you can cut up the chicken now -- I didn't think to do it than but it might be smarter) seal the bag give it a shake and put it in the fridge.
- Day before you serve the lasagna, in the morning take off the sleeves off the sausage and roast the rest of the garlic.
- Add a few bulbs of roasted garlic chopped up to the de-sleeved sausage and add some olive oil and some Italian seasoning -- let it sit in the fridge covered til your ready for it.
- Empty the sauces into different pans (red in one white in another).
- Let the sauces reduce on the stove.
- Start cooking the meats in frying pans than add them to there sauce (red gets Italian sausage white gets chicken).
- Add egg to ricotta cheese.
- Boil the noodles.
- Grease the pan with butter.
- Put down a layer of noodles (3 noodles across the bottom should work).
- Flip a coin to choose which sauce you start with.
- If you start with red sauce, spoon a layer of sauce on the noodles.
- Put some mozzarella on top and put the next layer of noodles on.
- For white sauce, pour some of the sauce on (evenly distribute meat).
- Then spoon on some ricotta cheese and put the next layer of noodles on.
- Alternate red and white sauce steps till you fill the pan. (I topped mine with red sauce).
- Put some foil over it and put it in the fridge overnight.
- Day of --.
- Preheat oven to 350°F.
- Remove foil and put toothpicks in and make a "tent" out of foil so the cheese doesn't stick.
- Cook covered (tented) for 45 minutes, then remove tent and cook another 15 minutes.
- Remove from oven let it cool and enjoy.
- Freeze leftovers.
Nutrition Facts : Calories 1048.3, Fat 67.4, SaturatedFat 31.4, Cholesterol 234.3, Sodium 1807.9, Carbohydrate 43.2, Fiber 1.6, Sugar 3, Protein 64.4
TASTY MEAT SAUCE FOR LASAGNA
Looking to use up some stuff in my freezer, I came up with this recipe with things I had on hand. It is really tasty and made a great lasagna! There aren't many ingredients, so it's simple to make. You will need a larger pot for this.
Provided by atm1970
Categories Sauces
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove sausage from casings.
- In a large pot, brown sausage and ground beef.
- Remove meat from pot and set aside.
- Remove excess grease (reserving some to saute veggies) from the pot and add carrot, onion and garlic.
- Cook until soft and onion is transparent.
- Add meat back into the pot, stirring mixture for about two minutes.
- Add wine and cook until liquid evaporates.
- Add tomatoes and tomato sauce to meat and veggie mixture.
- Bring sauce to quick boil.
- Simmer on low for at least 3 hours.
- If sauce beomes too thick for your taste, thin it with the broth.
Nutrition Facts : Calories 804.5, Fat 60.5, SaturatedFat 22.8, Cholesterol 131.2, Sodium 1747.4, Carbohydrate 27.2, Fiber 6.6, Sugar 15.6, Protein 39.3
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