Hey pals and gals what are the recipe for Lasagna.?!


Question: I may be Italian but no one in the family knows how to make lasagna and we never eat frozen style lasagna.


Answers: I may be Italian but no one in the family knows how to make lasagna and we never eat frozen style lasagna.

http://food.yahoo.com/recipes/cooks-illu...

GO there its had a good recipe. Im italian and I don't make lasagna.

umm look on the site

http://www.recipezaar.com/recipes.php?q[...

1 pack of no boil lasagna noodles
1lb ground beef (or italian sausage) - I usually mix 1/2 lb of both.
1 egg
1 tub of ricotta cheese
1 cup mozzrella
1 cup parmesan
1 onion
2 jars of your favorite marinara

-Brown the meat with the chopped onions and mix with the sauce in a mixing bowl.
-Mix the ricotta, parmesan, mozarella and egg in a seperate bowl.
-Get out a baking dish and coat the bottom with the meat/sauce mix.
-put down 1 layer of noodles, on top of the noodles put down the cheese mix, on top of the cheese mix put the meat sauce and then put down another layer of noodle.
-Repeat this process until your dish is full.
-dump the meat sauce mix over the top to cover the top noodle layer.
-bake about 1 hour on 375 degrees
-top with mozarella and brown
-remove from the oven to cool

Hope this helps....I make mine from memory so I hope I havent left out anything. I am fairly new to this.

I also serve mine with parmesan crusted asparagus.
-Put asparagus spears in a baking dish. Bake about 20 min on 400 degrees. Coat lightly in olive oil and sprinkle with parmesan.

Lasagna

lasagna noodles - 1 box
1 lb ground beef (or bulk sweet italian sausage)
3 cups red sauce
1 lb ricotta (i use part skim but whole is fine)
2 cups shredded mozzarella
1/2 cup grated parmesan cheese

* Cook noodles according to package directions.
* Once cooked, layer in single layers on waxed paper to keep separated.
* Brown meat and drain (i rinse mine with hot water to get rid of the extra fat)
* In a bowl, mix ricotta and parmesan cheese until thoroughly blended. You can add some oregano, garlic, basil and parsley to it if you want more flavor.
* In a 13x9 pan, spray cooking spray on the bottom and sides of pan. Spread some gravy on the bottom.
* Lay out lasagna noodles on the bottom of the pan to cover the bottom (cut if necessary).
* Dollop or spread a layer cheese mixture on noodles.
* Sprinkle meat on top of cheese.
* Ladle some gravy over the meat.
* Sprinkle some mozzarella on top.
* Repeat the layers (noodles, cheese, meat, gravy) but alternate the direction of the noodles each time so that it holds up when you cut it.
* You should end with gravy on top.
* Spray a piece of foil with cooking spray and loosely cover the pan.
* Bake at 250 for 45 minutes.
* Remove from oven and remove foil cover.
* Sprinkle more mozzarella and parmesan cheese on top and bake for 5 minutes or until the cheese is melted.
* Take out of the oven and let it sit for 10 minutes to rest before cutting.

Here's mine. I made one today, as a matter of fact. It's a quick version of the "classic" northern Italian version (no ricotta): tomato & meat sauce, bechamel (white sauce made with butter, flour, milk, and salt), and diced mozzarella over each layer (6 in all), then topped just the last 5 minutes with a sprinkling of parmesan cheese (to avoid burning the top crust). No basil or other herbs, ricotta, or vegetables such as peppers. I always use fresh pasta that does not need cooking first; it cooks with the juices of the sauces (which should be of a fairly liquid consistency, not too dense), in 20-30 minutes depending on the size of the dish or pan. It's wonderfully delicate and rich at the same time.

Ingredients: http://img171.imageshack.us/my.php?image...
Meat sauce: http://img101.imageshack.us/my.php?image...
Bechamel: http://img171.imageshack.us/my.php?image...
Mozzarella: http://img101.imageshack.us/my.php?image...
Top (last) layer: http://img201.imageshack.us/my.php?image...
Baked: http://img201.imageshack.us/my.php?image...

Baked: http://img137.imageshack.us/my.php?image...
Sliced: http://img137.imageshack.us/my.php?image...

Another very simple and very delicious one is with pesto: on each layer (6 in all) you smear a bit of pesto, drizzle some bechamel (this time with a bit of nutmeg in it), and sprinkle some parmesan cheese (except on the top layer: I add the parmesan in the last 5 minutes there). It's delicate and sooooo yummy, especially for those who might not enjoy tomato/meat sauce.

This is my recipe, and even my husband (meat-eater) loves it (me - veggie eater).

Note: this is enough to make two 9" x 13" pans of lasagna.

Tips: red sauce must be thick, and spinach must be as dry as possible (drain in colander, then using large spoon, press water out of spinach).

Ingredients:
Meat Sauce:
11/2 lbs. Meat (1/3 each: mild Italian sausage, lean ground beef, lean ground pork)
1 Carrot, chopped
2 Onions, small, minced
4 Garlic cloves, minced
1 TBS. Oregano, dried
1 TBS. Basil, dried
2 TBS. Parsley, dried or, 4 TBS. fresh Italian parsley
1 pinch red pepper flakes
1 tsp. Salt
1 28 oz.-can 6 in 1 Tomatoes (ground)
1 6 oz. Can tomato paste
1 10 3/4 oz. Can Tomato soup, condensed
1 tsp. Sugar
1/4-cup wine, dry
1 25 oz. Jar prepared spaghetti sauce

Spinach/Ricotta Mix:
2 10 oz. Packages spinach, chopped & frozen
2 15 oz. Containers Ricotta
2 Eggs
1 tsp. Salt
2 TBS. Parsley, dried

Other Ingredients:
1 16 oz. Package Lasagna noodles (approx. 20 pieces per package, need 18 for this recipe)
2 lbs. Mozzarella cheese
1/2 lb. Parmesan cheese

To Prepare:
1) Preheat oven to 375o.
2) Mix the meats thoroughly; begin cooking in large pot at medium high heat, constantly chopping at the meat. Add olive oil if necessary.
3) After meat is browned, remove the meat and set aside
4) Add the vegetables (carrot, onions and garlic) to the pot and sauté until half-cooked, adding the wine at this point if necessary
5) Return the meat to the pan, mix well
6) Add tomatoes, tomato paste, condensed tomato soup and prepared spaghetti sauce
7) Add the oregano, basil parsley, red pepper, salt, sugar
8) Bring to a boil, then let simmer for 30 minutes or so
9) Thaw each spinach package in microwave according to package directions; drain well
10) Mix in a large bowl: the ricotta, eggs, salt and parsley. Add in the spinach and mix. Set aside
11) Carefully cook lasagna noodles, adding them one at a time to a large pot of salted boiling water (try not to break them) for about 20 minutes or according to package directions
12) Layer the ingredients in 2 - 9"x13" pans as follows:
Start with:
a thin layer of Meat sauce on the bottom of the pan
Lasagna Noodles
Mozzarella then Parmesan

Spinach/Ricotta Mix
Meat Sauce
Lasagna Noodles
Mozzarella then Parmesan

Spinach/Ricotta Mix
Meat Sauce
Lasagna Noodles
Mozzarella then Parmesan

Ending with:
Spinach/Ricotta Mix
Meat Sauce
Mozzarella then Parmesan

13) Cover the pan loosely with aluminum foil, place on a baking sheet, and bake for 45 minutes.
14) Remove the foil and bake an additional 20 minutes.
15) Remove the pan from the oven and allow it to rest for 10-15 minutes before serving.

Note: can be assembled early and refrigerated before cooking. In that case, allow 15 minutes or so longer in oven.

Buy the noodles and look on the sid eof the box, there is a good tried and true recipe there no matter what brand you buy. Make it your own from there.

LOL I would be ashamed of myself. Saying that with total kindness.

Try Allrecipes.com or cooks.com

Those sites will be very helpful for you!!

* 1/2 cup chopped onion
* 2 cloves garlic, finely minced
* 2 tablespoons olive oil
* 2 pounds lean ground beef
* 2 cans (14.5 ounces each) tomatoes
* 1 can (15 ounces) tomato sauce
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 16 ounces lasagna
* 2 cups ricotta cheese
* 16 ounces sliced mozzarella cheese
* 1/2 cup grated Parmesan cheese




Chop onions and garlic. Heat oil in skillet; add onions, garlic, and ground beef. Mix together, breaking up beef, and cook until beef is lightly browned. Pour off excess fat. Add tomatoes, tomato sauce, oregano, salt, and pepper. Simmer for about 45 minutes, stirring occasionally, until some of the liquid has evaporated and mixture is thickened to sauce consistency.

Meanwhile, cook lasagna in boiling salted water, following package directions. Cook until tender; drain thoroughly and rinse with cold water until cool enough to handle.

In a large baking pan (13x9x2-inch) spread 1/3 of the sauce in the bottom. Cover with a layer of lasagna, using about 1/2 of the noodles. Spread with half of the ricotta cheese, then top that with about 1/3 of the mozzarella slices; sprinkle with Parmesan cheese. Repeat with the next layer then top with remaining 1/3 of sauce.

Bake at 350° for 25 to 30 minutes, or until hot and bubbly. Top with remaining cheese about halfway through baking. Cut in squares to serve.

enjoy





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