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
CROWD-SOURCED MEAT LASAGNA
There are very few dishes that taste equally as good, if not better, on the second day as they do on the first. Lasagna is one of them. It takes a bit of effort to make, but with your help we've created a great recipe for this layered dish. In my first question to you about this recipe, I asked what direction we were going for the noodles. When 64% of you said you wanted to use OG (dried) lasagna noodles, I knew we were in for a classic version. Make no mistake, this is a meat lasagna, because 84% of you wanted to push the veggies aside. Which brings me to the cheese: This lasagna is loaded with so much of it, I expect to see plenty of cheese pulls on social media (tag me)! Mozzarella and ricotta were the top picks, so we piled them on - along with a dusting of Parmesan. Once you bake your lasagna, try this tip: Use the tines of a fork to perforate the cheesy top into squares so you don't drag your cheese along with the knife when you're serving it. And of course, don't forget to follow me @SunnyAnderson on Twitter to catch the next poll.
Provided by Sunny Anderson
Categories main-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
- Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
- Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
- Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
- Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.
BARBECUE LASAGNA
This hearty dish is a nice change of pace from more traditional lasagna. The barbecue flavor is fantastic!-Hazel Selle, Hartford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, in a large saucepan, combine the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Spread about 1/4 cup barbecue sauce in a greased 13x9-in. baking dish. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers., Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.
Nutrition Facts : Calories 527 calories, Fat 25g fat (14g saturated fat), Cholesterol 125mg cholesterol, Sodium 1167mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 34g protein.
CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
MEATY BBQ LASAGNA
Here is a variation on lasagna that I adapted from a 1970's recipe.
Provided by Kathie Carr
Categories Beef
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Grease a 9 by 13 inch baking pan. In large skillet cook beef and onion until meat is no longer pink. Drain and stir in green pepper. Season meat mixture with salt and pepper to taste. Set aside. Stir together cheeses. Set aside.
- 2. Pour 1/4 cup BBQ sauce in bottom of pan and spread evenly. Lay 3 lasagna noodles over sauce, overlapping them as necessary. Spoon 1/3 of meat mixture over noodles. Pour another 1/4 cup of BBQ sauce evenly over meat. Sprinkle with 1/3 of cheese mixture. Repeat layers until ingredients are used up. You should be ending with cheese.
- 3. Bake uncovered for 50-60 minutesuntil lightly browned and well heated throughout. Let lasagna stand for 10 minutes before cutting. Serve with garlic toast and a green salad.
BARBECUE LASAGNA
Years ago, Mid 1990 I think. I was sitting around talking about how the Pizza chains had come out with BBQ Pizza when I got the idea of BBQ Lasagna. I was inspired by the pizza, my Italian family upbringing and my southern living as an adult. This may sound strange at first but everyone I have served it to for the past 10+ years loved it. I start by cooking a large 6-10 lb Boston Butt on the smoker ahead of time slicing off some for a diner and then pulling the rest for pulled pork sandwiches and of course BBQ Lasagna. If you are already accustomed to pulled pork you are ahead of the game. If not there are many great smoked Boston Butt/pulled pork recipes on the web. If this seams like way to much work (smoking/ barbequing is a sport and requires lots of time and beer) then there is ready made pulled pork alternatives sold in most grocery stores that could be used. Here is one I see in the stores. Lloyd's BBQ Pork, search lloydsbbq.com http://www.lloydsbbq.com/products_shredporkbbq.aspI have not tried this but I'm sure it would be pretty good. I will stick with smoking and pulling my own. The same can be said for BBQ sauce. There is lots of good recipes on the web or use your favorite store bought brand. You can go spicy or sweet the choice is fully yours. Fact is you will find that you can vary this entire recipe many different ways using your favorite Lasagna recipe if you already have one. I like to think of this more as an Idea then a recipe. You can even trade out BBQ pulled Chicken, Beef etc. I will not use exact measurements for the pork or BBQ sauce as like I said I always make a lot and use what is left for other meals. I would guess I use somewhere between 1-2 lbs of pork in the Lasagna. I mix plenty of BBQ sauce to my pulled pork in a sauce pan and bring it to a slow simmer. (Don't burn) You just want the meat good and wet with the sauce and enough to simmer but not so much it is soupy. It should be very meaty. On the flip side if you choose a real thick sauce you may need to add a little water to thin it out. You're looking for the same consistency as a traditional marinara sauce to spread easily and be soaked up by the lasagna.
Provided by cullinanpat
Categories Pork
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Bring pulled pork in favorite BBQ sauce at a slow simmer on stove top.
- In a medium mixing bowl, combine ricotta, egg, salt, black pepper. Mix until smooth. Put aside.
- In a medium mixing bowl, combine shredded mozzarella cheese and cheddar cheese. Put aside.
- Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Rinse in cold water.
- Spoon enough sauce from your simmering pork mix to spread around bottom and sides of a 10"x14"x3" or closest sized baking pan you have and place one layer of lasagna on the bottom of the pan.
- Spread evenly over lasagna a nice layer of pork and sauce. Next spread a layer of ricotta mixture and sprinkle on mozzarella and cheddar cheese. Repeat layering. Usually 3 or 4 layers depending on pan used. The goal is to use equal quantity of filling between each layer.
- On the top layer, top with remaining ricotta, thin layer of pulled pork and lightly sprinkling with cheese saving some cheese to top during the last 5 minutes of cooking.
- Bake for approximately 45 minutes until bubbly.
- Remove from oven; let sit for 15 minutes. Cut and serve with garlic bread. Enjoy!
- Foot Note: Use more or less cheese as desired. Save some cheese to add to top during the last 5 minutes of cooking.
HEARTY MEAT LASAGNA
This classic layered pasta, sauce and cheese dish gets a zesty boost with the addition of chunky, chili sauce.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 1h50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Heat oil in a large saucepan or Dutch oven set over medium heat. Add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.
- Crumble in beef and pork and brown all over, about 5 minutes. Stir in tomato juice, chili sauce, tomato paste and Worcestershire Sauce; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Spread 1/4 of the sauce in to a 13- x 9-in (3 L) casserole dish. Top with 3 noodles. Layer with 1/4 more sauce and 1/3 of the cheese. Repeat layers twice, ending with cheese.
- Cover with foil and bake for 1 hour. Remove foil and bake for 15 minutes or until golden. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 36.7 g, Cholesterol 56.6 mg, Fat 13.6 g, Fiber 3.5 g, Protein 22.5 g, SaturatedFat 6 g, Sodium 914.8 mg, Sugar 2.2 g
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