BEST CLASSIC LASAGNA RECIPE
The Best Classic Lasagna Recipe - Homemade lasagna full of pasta, ricotta, a homemade meat sauce, and tons of cheese. This is the world's best lasagna recipe!
Provided by Amanda Finks
Categories Dinner Entree Main Course
Time 1h50m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
- Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
- As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
- Cook the pasta al dente, according to it's package directions.
- Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
- Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
- Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
- Let the lasagna cool for 15-20 minutes before cutting.
Nutrition Facts : ServingSize 1 /12th of the recipe, Calories 463 kcal, Carbohydrate 36 g, Protein 25 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 91 mg, Sodium 1420 mg, Fiber 3 g, Sugar 10 g
LOADED FOUR CHEESE AND THREE MEAT LASAGNA
I have always believed that a true cook will cook anything, regardless if it is something that she/he eats or not. I am not a fan of Italian foods, but I cook it and people seem to really enjoy it. For a person who isn't into Italian foods, I must say that I really love my Lasagna recipe.
Provided by Jennifer J
Categories Beef
Number Of Ingredients 29
Steps:
- 1. On medium heat, cook beef, sausage, garlic and onion in heavy skillet, until well browned.
- 2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugars, fennel seeds, Italian seasoning,garlic salt, garlic powder, beef boullion, black pepper, basil, and 2 tbsp parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Last 15 mins add olives. Last 5 mins add spinach.
- 3. 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.
- 4. In a mixing bowl, combine ricotta cheese, sour cream, cream cheese with eggs, and remaining parsley. mix well.
- 5. Preheat oven to 375 degrees
- 6. To assemble, spread 1 cup of meat sauce in the bottom of a greased (9X13) baking dish. Arrange 6 noodles lengthwise over meat sauce. Layer some ricotta cheese mixture, pepperoni, meat sauce, and mozzarella cheese (about 1 1/2 cup per layer). Repeat layers with all ingredients. Sprinkle top with Parmesan cheese and remaining Mozzarella cheese.
- 7. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- 8. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
3 MEAT 3 CHEESE LASAGNA
I have tried different combinations of meat, cheese and sauce, and this is the one my husband and I both love the most. Any other lasagna just doesn't compare. Occasionally I have had to use just ground beef, or just mozzarella, depending on what I had, but they just don't turn out as yummy as this combination.
Provided by thumbelina80
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown the meat, and drain.
- Add both cans of sauce to the meat mixture, and heat on low, covered, making sure to stir every few minutes.
- While the sauce is heating, boil the noodles according to package directions, and preheat the oven to 350 degrees.
- When the noodles are ready, drain them and run cold water over them so that they are not too hot to touch.
- Put a little bit of the meat sauce on the bottom of a 9 x 13 baking dish.
- Do 2 layers of: 4 noodles, meat sauce, parmesan cheese, mozza-cheddar cheese.
- Final layer is 4 noodles, meat sauce, and parmesan cheese (mozza-cheddar layer gets added later, so it won't burn).
- Bake in oven for 20-25 minutes.
- Take out of the oven and put a final layer of mozza-cheddar cheese on top; bake another 10 minutes or until cheese is bubbly and just starting to brown, don't let it get overdone.
- Let sit for 10 minutes before cutting.
Nutrition Facts : Calories 546.5, Fat 21.6, SaturatedFat 10.6, Cholesterol 40.5, Sodium 1704.3, Carbohydrate 64.9, Fiber 2.4, Sugar 20.9, Protein 22.8
SWEET SAUSAGE AND THREE CHEESE LASAGNA
Provided by Aida Mollenkamp
Categories main-dish
Time 2h
Yield 12 to 15 servings/10 cups sauce
Number Of Ingredients 15
Steps:
- For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
- For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
- Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
- Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.
THREE-CHEESE LASAGNA
With all the flavors of lasagna with none of the layering, this recipe is as easy as it is delicious.-Del Mason of Martensville, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 384 calories, Fat 16g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 1012mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 34g protein.
THREE MEAT LASAGNA
This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. This is the first time I've written my lasagna recipe down. Although I have made literally thousands of pans of lasagna throughout my years (I worked as a cook), I find this one perfectly acceptable (and I consider myself a lasagna snob). So you should certainly enjoy this, if not make it the only lasagna recipe you make from now on.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 23
Steps:
- Cook onion in olive oil in a large skillet until tender, several minutes.
- Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
- Drain fat.
- Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
- Reduce heat, cover, and simmer for 25-30 minutes.
- Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
- In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
- Preheat oven to 375°F.
- In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
- On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
- If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
- Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
- Allow to rest for 10-15 minutes before slicing and serving.
Nutrition Facts : Calories 767.6, Fat 56.4, SaturatedFat 26.1, Cholesterol 215.9, Sodium 2233.5, Carbohydrate 18.6, Fiber 2.7, Sugar 11, Protein 46.9
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