What is your favorite LASAGNA recipe?!
Care to share your favorite recipe for lasagna?
Answers: I have a good one & there is a Chicken Florentine recipe that I really like.
Care to share your favorite recipe for lasagna?
I used to make the traditional lasagne with ricotta, eggs etc. I came across a recipe by Jesse Ventura's wife and fell in love with it. I tweeked it a little bit, so here's the end result:
Lasagne
2 lbs hot turkey Italian Sausage, casings removed
1/2 yellow onion, diced
1 28 oz can tomato sauce
1 15 oz can diced tomatos
3 T dried Italian herbs
1/2 tsp fresh ground black pepper
1/4 tsp red pepper flakes (opt.)
1/2 cup chopped fresh basil
1/2 cup good olive oil
1/2 cup red wine
1 T brown sugar
1 16 oz package Velveeta cheese, cut into 1/4 inch slices
2 cups shredded Italian Cheese Blend cheeses
1/2 cup parmesan cheese
16 lasagne noodles, cooked according to the package
In large sauce pan, saute sausage and onion until translucent and cooked thru. Drain. Add tomato sauce, diced tomatos, herbs, peppers, wine, brown sugar and olive oil. Bring to a boil and reduce heat. Simmer for 30 minutes. Cook noodles according to package directions. Place a small spoonful of sauce in bottom of baking dish and top with noodles. Layer accordingly: noodles, sauce, velveeta, shredded cheese and repeat, ending with sauce and cheese. Sprinkle with parmesan and cover. Bake for 45 minutes at 350 degrees. Let sit for 15 minutes before cutting. Serve with green salad, hot french bread with garlic butter.
The lasagna someone else made and asked me to share.
My lasagna recipe is my fav, and my kids fav.
My own family favorite, handed down for generations, made entirely from scratch with homemade sauce and meatballs.
THE ONE MY MOM MAKES
I love this question as i love lasagne lol xx I love a mix of my mothers lasagne and my grans timpana(a simular but richer maltese dish). They compliment each other perfectly, and now that i am older i make the two together for my lasagne for my family. Delicious xx
Brown and drain 2 lbs. ground beef
add 2 cans tomato sauce,
add basil, garlic, salt, pepper, and oregano to taste
add 3 T brown sugar (shhhh, it's the secret ingredient)
layer lasagna noodles and beef mixture in baking dish
between last two layers, add 8 oz cream cheese
top with shredded mozarella and sprinkle with parmesean
bake until bubbly and cheese is melted and slightly browned.
put pepperoni in it, my husband loves it. i hate sausage so i just use ground beef and pepperoni.
this is the best....
/2 pound sweet Italian sausage
6 ounces lean ground beef
1/4 cup minced onion
1 clove garlic, crushed
1/2 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (6.5 ounce) can canned tomato sauce
1/4 cup water
1 tablespoon white sugar
3/4 teaspoon dried basil leaves
1/4 teaspoon fennel seeds
1/2 teaspoon Italian seasoning
1-1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
6 lasagna noodles
1/2 pound ricotta cheese
1/2 egg
1/4 teaspoon salt
6 ounces mozzarella cheese, sliced
1/4 cup and 2 tablespoons grated Parmesan cheese
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 tablespoon 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.
I know there might be a lot of ingredients and preparation but in the end its DELICIOUS! whenenver im at a party itss always a HIT!
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Lasagna
Prep: 45 minutes
Bake: 30 minutes
Ingredients
1 pound bulk Italian sausage - I like a combination of hot and sweet
1 pound of ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained - I prefer to use cottage cheese
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1. For sauce, in a large saucepan cook sausage, ground beef, onion, and garlic until meat is brown. Drain.
2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
7. Makes 8 servings
8. Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.
9. Quick Lasagna: Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3. Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in Step 4.
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Lemon Chicken Lasagna
Prep: 20 minutes
Bake: 40 minutes
Ingredients
Nonstick cooking spray
1 16-oz. jar roasted garlic alfredo sauce
1 Tbsp. drained capers
6 no-boil lasagna noodles
1/2 of a 15-oz. container ricotta cheese
6 oz. fontina cheese or mozarella shredded (1 1/2 cups)
1-1/2 tsp. finely shredded lemon peel
1/4 cup finely shredded Parmesan cheese
1 9-oz. pkg. refrigerated or frozen cooked chicken breast strips (thawed, if frozen)
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer.
2. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
3. Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel. Makes 6 servings.