Best lasagna receipe for best answer....?!


Question: looking for a traditional receipe from grandma... or just the best tasting!


Answers: looking for a traditional receipe from grandma... or just the best tasting!

INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese


READ REVIEWS (1,098)

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu

DIRECTIONS
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 15 minutes. Cool for 15 minutes before serving.

1 (16 ounce) package lasagna noodles
1 pound ground beef
1 onion, chopped
salt and pepper to taste
1 tablespoon Italian seasoning
4 cups ricotta cheese
1 cup grated Romano cheese
2 1/2 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese
2 medium zucchini, sliced
1 cup fresh basil leaves


Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.


Main Lobster Lasagna:

1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.


Hope you like them and enjoy!

Preheat oven to 350
Bake for 45 min. to 75 min.
Bake in 13 x 9 pan & tinfoil to cover
1# hamburger
Box lasag. noodles
2c. cheddar
2c. mozzarella
2c. cottage cheese
48 oz. jar of prego sauce and
1 cup water
1/2 jar of olives
grated parmesan cheese
Fry hamburger, add sauce, heat til warm.
Pour 1c. water in pan. layer noodles, hand full of chedder, handfull of mozzarella and pour about 1c. spagetti sauce over cheese. Layer noodles, whole container of cottage cheese, and 1 c. spag. sauce over cot. cheese. Layer noodles, handfull of chedder and handfull of mozzarella and pour 1 c. sauce over cheese. Sprinkle all over top with parmesan cheese and olives. Cover with rest of ched. and moz. cheeses. Cover with tinfoil and bake. May take tinfoil off last 10 min. to brown.

This is one of the most delicious (and richest) recipes for Seafood Lasagna that I've ever had! It was passed down to me by my Aunt Nancy and it's been a winner for as long as I can remember:

http://www.yoursmilingchef.com/easy-reci...

Always Enjoy!

YourSmilingChef
http://www.yoursmilingchef.com

I just brown hamburger with some onion, drain it, and mix it with bottled sauce and garlic. If you have some hot or sweet italian sausage on hand then cook it, drain it, and throw it in, too.

Cook the lasagna noodles.

Grease the lasagna pan. Pour enough sauce on the bottom to cover. Put in a layer of noodles. Add some of the meat sauce.

Secret ingredients: Add some spinach (thawed and squeezed to remove excess juice) and ricotta cheese. Big clumps of each of them.

More noodles. More sauce. More spinach and ricotta. More noodles if you still have some. Top with sauce. Bake covered at 350 until just starting to bubble.

Add lots of mozzarella on the top and bake uncovered until cheese melts and you can't stand the delicious smell coming out of the oven any more. Let it sit out for a few minutes then serve.

Serve with hot garlic bread and a green salad.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources