What is your favorite lasagna dish...list ingredients...10 points for the one selected?!
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 {these are kinda pricey}
* 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
DIRECTIONS
1. 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.
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. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. 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.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
HAPPY EATING.....!
P.S.: I used this recipe and got rave reviews and have been asked time after time to please make it again, I plan on doing so really really soon.....Its delicious......
P.P.S: A quick trick to having the perfect lasagna noodles is don't boil them {get the non boil kind in your local grocer if you can find them}; otherwise take a large bowl fill it with hot tap water and place the lasagna noodles that you will need in that bowl let them steep for a time, just until they are soft and pliable then assemble your lasagna as the recipe calls for, once all the ingredients are in place the lasagna noodles will cook completely while in the oven. The end result is wonderful and yummy! The best part is no longer will you have to deal with sticky hot noodles {yuck!}.
Oh, just one more thing I find that if you prepare this dish the night before and allow all the ingredients to marry, the taste will be unbelievable.
Thanks
Now I'm hungry.....!
Answers: Worlds Best Lasagna Recipe
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 {these are kinda pricey}
* 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
DIRECTIONS
1. 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.
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. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. 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.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
HAPPY EATING.....!
P.S.: I used this recipe and got rave reviews and have been asked time after time to please make it again, I plan on doing so really really soon.....Its delicious......
P.P.S: A quick trick to having the perfect lasagna noodles is don't boil them {get the non boil kind in your local grocer if you can find them}; otherwise take a large bowl fill it with hot tap water and place the lasagna noodles that you will need in that bowl let them steep for a time, just until they are soft and pliable then assemble your lasagna as the recipe calls for, once all the ingredients are in place the lasagna noodles will cook completely while in the oven. The end result is wonderful and yummy! The best part is no longer will you have to deal with sticky hot noodles {yuck!}.
Oh, just one more thing I find that if you prepare this dish the night before and allow all the ingredients to marry, the taste will be unbelievable.
Thanks
Now I'm hungry.....!
Here's mine. 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 (which I made just yesterday): 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.
Lasagna Roll-Ups
Prep Time: 20 min
Total Time: 1 hr 5 min
Makes: 9 servings
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1/4 cup A.1. Original Steak Sauce (optional)
1 egg, lightly beaten
1 cup (8 oz.) ricotta cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
9 lasagna noodles, cooked, drained
2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
PREHEAT oven to 350°F. Brown meat in skillet on medium-high heat; drain. Combine spaghetti sauce and steak sauce. Remove half of the sauce mixture; stir into meat in skillet. Set remaining sauce mixture aside for later use.
MIX egg, ricotta cheese and 1/4 cup of the Parmesan cheese. Spread each noodle with 2 heaping tablespoonfuls of the ricotta mixture. Top evenly with a scant 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella cheese. Roll up each noodle, starting at one of the short ends. Place in greased 8-inch square baking dish. Pour remaining sauce mixture over noodles. Sprinkle with the remaining Parmesan and mozzarella cheeses; cover with foil.
BAKE 45 min. or until hot and bubbly.
=]
LASSGNA
Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese
Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).
While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.
Preheat oven for 350 degrees F.
Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.
--Sandra Lee, Semi-Homemade Cooking
--------------------------------------...
Portobello Mushroom Lasagna
http://www.foodnetwork.com/food/recipes/...
mince
olive oil
herbs-oregano annd basil
paprika
cayenne pepper
red pepper
onion,carrot
mushrooms
tomatoe puree,and tin of chopped tomatoes
garlic
some red wine
cheese sauce,lasange sheets.
Lasagna Noodles(of course)
Sauce = crushed tomatoes, tomato sauce, garlic, onions, celery, hot peppers, pesto, oregano(I don't care for mushrooms, but you may)
Browned minced meat (beef or pork or turkey)
Cottage or Ricotta Cheese with an egg or two and a pkg of frozen chopped spinach - mixed together.
Thinly sliced zucchini when I have it
Lots of mozzarella cheese between layers and on top.
lasagna del mare
1 med. chopped onion
3 t. salad oil
12 oz. lasagna noodles
10 oz. can cream of shrimp
1 lb. crab meat
1 t. sherry
1 lb. ricotta or small curd cottage cheese
1 lg. pkg. cream cheese
1 egg
2 tsp. whole basil, crushed
1/2 tsp. salt
1/2 tsp pepper
1 med. tomato, thinly slice
1/2 cup graded Cheddar cheese
saute onion in oil, set aside. cook noodles and drain. rinse and drain again. mix together soup ,crab, and sherry. in another bowl, mix ricotta with cream cheese,egg,spices and onions.arrange in three layers each of the noodles,crab mixture and cheese mixture in a lightly greased 9 by 13 pan. top with tomato slices.bake uncovered at 350 for 20 minutes. sprinkle Cheddar cheese over tomatoes and bake an additional 20 minutes.
World's Best Lasagna
PREP TIME 30 Min
COOK TIME 2 Hrs 30 Min
READY IN 3 Hrs 15 Min
12 servings
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
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 25 minutes. Cool for 15 minutes before serving.
Wine Tip: Try with an Italian red like Barbera or Chianti Classico.
Large can (#303 size) of tomatoes use fresh tomatoes if possible
1-12 ounce tomato paste
1 Tablespoon of basil
1 clove of garlic, minced
2 Tablespoons chopped parsely
1 1/2 cup of water
1 lb ground beef
1/2 lb ground pork
2 cups of cottage cheese
1/3 cup of parmesan cheese
2 eggs beaten
1 tsp salt,
1/2 tsp pepper
1# of sliced mozzarella cheese
1# of cooked lasagna noodles
You didn't ask for the recipe itself that includes assembling and baking info, only the ingredients, so here these are the ingredients and amounts I use.