Secret Ingredient Lasagna Recipes

WORLD'S BEST LASAGNA

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.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

SECRET INGREDIENT FOUR CHEESE LASAGNA

Steps:

• In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.
• Stir in hot water, milk, sauce mix and uncooked pasta. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover.
• In food processor, place carrots. Cover; process until smooth. Stir processed carrots into pasta mixture. Sprinkle with parsley.

SECRET INGREDIENT LASAGNA

Steps:

• Brown ground chuck with onion. Drain off grease and add allspice and garlic. Saute for 3 minutes. Add salt, pepper, fennel, cinnamon, oregano, and basil. Stir until meat is well coated. Stir in tomato paste until meat is well coated. Stir in tomato sauce and water. Simmer covered for 2 hours.
• Boil 18 of the noodles for 5 minutes just to soften. Drain and rinse with cold water. Lay flat on layered paper towels so the noodles do not stick together.
• Mix together ricotta cheese, egg, and ½ cup parmesan cheese.
• Spray a 15 x 11 baking dish with cooking spray. Spread a small amount of sauce on bottom just to keep the noodles from sticking. Then layer in this order: 6 noodles, 1/3 of meat sauce, ½ of ricotta cheese mix, 1/3 cup of parmesan (sprinkle to cover), 1/3 of shredded cheese mix, 6 noodles, 1/3 of meat sauce, ½ of ricotta mixture, 1/3 cup of parmesan cheese(sprinkle to cover), 1/3 of shredded cheese, 6 noodles, 1/3 of meat sauce, 1/3 shredded cheese mix, and 1/3 cup parmesan cheese (sprinkle to cover).
• Cover loosely with aluminum foil and bake at 350 degrees for about 45 minutes until bubbly. Remove foil and continue baking for 15 additional minutes or until the cheese on top browns slightly.

BEST LASAGNA

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

CLASSIC LASAGNA WITH A SECRET INGREDIENT OR TWO

Steps:

• 1. Using a large heavy pan, lightly brown the ground beef in olive oil.
• 2. Add tomatoes (with the juice), tomato paste, water, parsley, salt, garlic powder, pepper, and oregano. *Optional, add 3/4 cup chopped onions.*
• 3. Simmer uncovered for 30 minutes.
• 4. Meanwhile, cook lasagna noodles as directed on the package.
• 5. In a 9"x13" baking pan, spread 1 cup of sauce.
• 6. Then in same pan, alternate layers of noodles, sauce, ricotta cheese, mozzarella, parmesan, hard-boiled eggs, and zucchini. Ending with sauce, mozzarella and parmesan.
• 7. Bake at 350°F for 45 minutes, or until bubbling and lightly browned.
• 8. Eat & Enjoy!