Wisconsin 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.

WISCONSIN CHEESE GARDEN LASAGNA

Steps:

• Preheat oven to 350ºF. Butter bottom of 9x13 pan.
• Melt 1/4 cup butter in a skillet over medium heat. Add garlic and saute, 1 - 2 minutes.
• Add rest of vegetables; saute stirring fequently 4 - 5 mintues.
• Stir in herbs and vinegar; set aside.
• In a bowl, stir together Ricotta, 1/2 cup parmesan, egg, salt and pepper; set aside.
• Place a layer of noodles (4 pcs) on the bottom of prepared pan.
• Spread 1/2 of Ricotta mixture over noodles, top with 1/3 of vegetable mixture, 3/4 cup Mozzerella and 1/2 cup Provolone. Repeat.
• Last layers of noodles, remaining vegetable mixture, Mozzerella and Parmesan.
• Bake for 35 - 45 minutes. Let stand 5 - 10 minutes before serving.

WISCONSIN LASAGNA?

Steps:

• 1. Add cubed processed american cheese in the bottom of a 9x13 inch baking dish.
• 2. 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.
• 3. In a medium mixing bowl,combine whipped cream cheese,ricotta cheese,egg,parsley,crushed sun-dried tomatoes and 1 cup parmesan cheese.Mix well.
• 4. To make Four Cheese Sauce:in a medium saucepan,combine heavy cream and margarine.Bring to a simmer over medium heat,stirring frequently.Gradually stir in shredded sharp cheddar, monterey jack cheese and mozzarella cheese and grated parmesan cheese.Reduce heat to low,and continue to stir just until all cheese is melted.
• 5. Preheat oven to 375 degrees F.
• 6. Arrange 6 noodles lengthwise over american cheese cubes.Spread with one half of the ricotta cheese mixture.Spoon 1 1/2 cups cheese sauce over ricotta cheese mixture and sprinkle with shredded pepperjack cheese.Repeat layers,and top with crumbled blue cheese and remaining shredded parmesan cheese.Cover with foil.
• 7. Bake in preheated oven for 25 minutes.Remove foil,and bake an additional 25 minutes.Cool for 15 minutes before serving.

THE BEST EVER LASAGNA

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

WISCONSIN LASAGNA

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large saucepan, brown hamburger with onion and salt & pepper. Drain grease. Add tomato sauce and oregano; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
• 3. In a 9"x13" baking dish, layer ingredients in this order: meat sauce, shredded colby cheese, and 3 cooked noodles. Continue layering, ending with a layer of meat sauce. Sprinkle liberally with parmesan cheese.
• 4. Cover tightly with foil and bake at 350 degrees for 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and allow to sit for 10 minutes before cutting.