What is your favourite recipe for lasagna?!
brown 1 lb of ground beef in skillet .drain and set aside.
add olive oil to pan then the cut up veggies
once they are tender add 2 tbsp Italian seasoning
1 tbsp oregano
1 tsp basil
3 bay leaves
add beef back to veggies
add 3 lg cans of tomato puree 2 lg cans of tomato sauce
add 3 sweet italian sausage links (i add 6 if using for spaghetti)
simmer on high til boiling and reduce heat simmer for 2 to 2 1/2 hours. when saus are fork tender cut into bite size pieces.
making the ricotta cheese
1 lg container of ricotta cheese
add 2 eggs to it
1/2 c parmesan cheese
1/2 cup mozzerella cheese(shredded)
1'2 provolone cheese (shredded)
1 teaspoon parsley flakes
1 teaspoon garlic powder
mix well
I use regular lasagna noodles i par boil them
if it says to cook 13 minutes i cook for 6 or 7
layer, starting with sauce, then noodles then spread cheese mixture
ending with noodles then sauce. sprinkle with mozzerella and provolone cover
and cook in 350 oven for 45minutes with foil over it
after that time uncover and bake another 15 minutes or so.
let set for about 20 minutes and then cut into it and serve
the reason you let it set is so that the cheese sets up
and doesnt run all over.
Answers: make the sauce:cut up 1 lg onion 1 red pepper and chop two cloves of garlic, set aside
brown 1 lb of ground beef in skillet .drain and set aside.
add olive oil to pan then the cut up veggies
once they are tender add 2 tbsp Italian seasoning
1 tbsp oregano
1 tsp basil
3 bay leaves
add beef back to veggies
add 3 lg cans of tomato puree 2 lg cans of tomato sauce
add 3 sweet italian sausage links (i add 6 if using for spaghetti)
simmer on high til boiling and reduce heat simmer for 2 to 2 1/2 hours. when saus are fork tender cut into bite size pieces.
making the ricotta cheese
1 lg container of ricotta cheese
add 2 eggs to it
1/2 c parmesan cheese
1/2 cup mozzerella cheese(shredded)
1'2 provolone cheese (shredded)
1 teaspoon parsley flakes
1 teaspoon garlic powder
mix well
I use regular lasagna noodles i par boil them
if it says to cook 13 minutes i cook for 6 or 7
layer, starting with sauce, then noodles then spread cheese mixture
ending with noodles then sauce. sprinkle with mozzerella and provolone cover
and cook in 350 oven for 45minutes with foil over it
after that time uncover and bake another 15 minutes or so.
let set for about 20 minutes and then cut into it and serve
the reason you let it set is so that the cheese sets up
and doesnt run all over.
LASAGNA ROLL-UPS
8 lasagna noodles, boiled
1 1/2 lbs fresh spinach, finely chopped
3 tablespoons Parmesan cheese
1 cup whole milk Ricotta
1/4 teaspoon nutmeg
1/4 teaspoon each salt and pepper
Sauce:
2 cups tomato puree
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon basil
1/4 teaspoon oregano
1/2 cup onions, chopped
1 bell pepper, seeded and chopped
pinch of red hot pepper flakes
2-3 tablespoons red wine
In a skillet, saute onions and pepper in olive oil until the edges take on a little color; add minced garlic, basil, oregano and red pepper flakes. Season to taste with salt and pepper. Add a few tablespoons of your favorite red wine, if desired. Simmer sauce for 1/2 hour, while assembling the lasagna roll-ups.
Wash spinach. Finely chop, then steam for 7 minutes or microwave until wilted. Drain away any liquid.
Combine spinach with cheeses, nutmeg, salt and pepper. Spread each boiled lasagna noodle with 3 tablespoons of the cheese mixture along the full length, then roll it up. Turn it on its end and place in a baking pan or casserole, sides touching.
Pour tomato sauce over the roll-ups.
Bake in a preheated 350°F oven for 20 minutes.
Optional: Sprinkle top with 1/2 cup shredded mozzarella before baking, if desired. Cover top with foil during baking, and uncover during the final 10 minutes.
Shortcut: If you're in a hurry, any bottled pasta sauce may be substituted, or if you don't have that on hand, combine 1/2 bottle medium salsa with a 12 oz can of tomato puree and use this in place of the sauce in the above recipe.
Makes 4 servings, 2 roll-ups each.
I love this one. Try it, you will too
http://www.elise.com/recipes/archives/00...
Best Ever Lasagna
Ingredients
4 lbs mozzarella cheese
3 lbs ricotta cheese (for small curd cottage cheese)
2 lbs parmesan cheese
5 eggs , beaten
italian seasoning
1 recipe of khandi spaghetti sauce
1-2 package lasagna noodles , cooked
Directions
1. Mix up cheeses reserving about 4 cups to top lasagna.
2.Add eggs and Italian seasoning.
3. I do this with in two batches.
4. Now you are ready to assemble lasagna.
5. Pour small amount of sauce in bottom of pan – just enough to cover.
6. Layer noodles over sauce.
7. Spoon cheese mixture as evenly as you can over noodles and smooth with spoon.
8. Layer noodles over cheese – then pour on sauce to cover.
9. Repeat with noodles, cheese, noodles, sauce again and then top with cheese.
10. Then: I cover loosely with foil to prevent cheese from over browning.
11. Bake in 350 degree oven until bubbly, removing foil for last 20 minutes or so.
12Or prepare for freezing by cooling, covering with saran wrap then freezer lid.
13. Place in freezer.
14. Cook the same. Expect the frozen lasagnas to take about 1 1/2 hours to cook if in a small pan.
15. ***I always cook my noodles, I prefer the texture of precooked noodles and though it is not necessary I think that uncooked noodles have a slimy texture in the lasagna.
16. You can cook less at a time.
17. For one 8X13 in lasagna I’d start with about 1 lbs of mozzarella, ? pound of Parmesan, and one container (1 lb) of ricotta cheese and 1 egg with 1 T of seasoning.
18 .You’ll probably need about 9 –12 noodles and about 7 – 8 cups of sauce.
(*-*)
This is Cat Cora's lasagna recipe and it is very tasty! =]
1/3 cup olive oil
1 pound ground beef
1 teaspoon cracked black pepper, plus extra for coating beef
1 medium onion, chopped small
1 red pepper, chopped small
1 green pepper, chopped small
6 cloves garlic, minced
5 leaves basil, finely chopped, plus leaves for garnish
1 tablespoon fresh chopped oregano leaves
1 (14-ounce) can tomato sauce
1 small can tomato paste
2 teaspoon salt
1 box dry lasagna noodles
1 pint ricotta
1 cup grated Parmesan, plus extra for garnish
1 large ball fresh mozzarella, grated or sliced thinly
1 rustic loaf bread
1 tablespoon butter
Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour.
Bring a large pot of salted water to a boil.
Add the dry lasagna to the boiling water and cook until al dente. Remove and place on baking sheet coated with olive oil. Toss the pasta to coat it completely.
Preheat the oven to 400 degrees F.
In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella.
Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes.
Cut the rustic bread in half and spread on butter. Add minced garlic, salt and pepper and wrap in foil. Bake until hot throughout. Unwrap the bread but keep it in the foil. Let crisp up and serve.
To serve, spoon on meat sauce on a warm plate. Place a large square of lasagna on the pool of sauce. Top with Parmesan and a basil leaf.
lasanga roll ups like the first guy. But my favorite is one I can buy and then bake. Well, you asked!!!! lol
REAL IATALIAN LASAGNA
1 to 2 Boxes Regular or "Oven Ready" Lasagna noodles (depending on size pan using)
2 lbs. Lean Ground Beef
2 lbs. bulk Italian Sausage
1 Can (32 oz) Crushed Tomatoes
1 Can (32 oz) Tomato Puree
2-3 Fresh basil Leaves, chopped coarsely
2-3 cloves garlic
1 medium Vidalia Onion
1-2 oz Olive Oil
Salt/pepper to taste
Garlic powder & onion powder, to taste
Crushed red pepper flakes, to taste, if desired
1-2 teaspoons Sugar
1 3 lb container Ricotta Cheese
1 lb Mozzarella Cheese (Cubed)
1/2 cup Grated Parmesan Cheese
Method
Brown ground beef and sausage in frying pan; drain and set aside. In a large pot or sauce pan heat olive oil then add your chopped garlic and onions, brown slightly (Do Not Burn). Add your can of crushed tomatoes and tomato puree. Fill the cans with cold water and stir to get remaining contains; add that water into the pot and stir. Add basil, salt, pepper, garlic powder, onion powder, pepper flakes (if desired), and sugar; stir well. Bring to a boil then simmer for 2 hours. Cook lasagna noodles according to package directions. Spread 1/2 cup of sauce on bottom of large lasagna pan. Place first layer of lasagna noodles down, sprinkle with ground beef and sausage, add several spoonfuls of ricotta cheese and a handful of the cubed mozzarella cheese, add 1/2-1 cup of sauce and sprinkle with grated parmesan Cheese. Then keep repeating this process until all ingredients are used. Top off last layer of lasagna with sauce, mozzarella and grated cheese. Bake at 350 degrees for 45 min to 1 hour. Let stand for at least 2 hours (Best when made a day before and reheated). Note: You might want to double the sauce recipe so you will have extra sauce for topping, again depending on the size pan you want to make.
Note: Just remember to double the ingredients if you want to make a Large Pan or two smaller pans.
Number of servings: Medium size recipe 9-12, Large
size recipe 12-16
This recipe is really good! http://www.recipezaar.com/7465
This recipe comes from an old cookbook I found years ago on clearance and I love it.
Lasagne...
1/2 lb cooked lasagna noodles (I do the whole box and use what I need from it)
1lb ground beef
1/2 c chopped onions
1 6 oz. can tomato paste
1 clove garlic, minced
1 tsp oregano
1 1/2 c water
2 tsp salt
1/4 tsp pepper
1 lb cottage cheese
12 oz mozarella cheese (sliced or grated)
1/2 c parmesan cheese
Cook lasagna according to package. Brown beef adn add onion, cooking until onion is tender. Stir in tomato paste, garlic, oregano, water, salt, and pepper. Simmer for 30 min. In a lasagna pan, layer noodles, meat sauce, cottage cheese, and mozzarella. Repeat layers. Sprinkle with Parmesan cheese.
Bake at 375 for 30 mins. Let cool slightly. Serves 8-10.
Baked Lasagne is the best! :D
Recipe below:
http://www.mumsrecipesecrets.com/view.ph...
for delishios mince-fry mince with onion
add tin of toms,and tom puree.
herbs-basil and oregano.
some cayanne pepper and some paprika.
add some mushrooms,and red pepper.
some grated carrot.
some grated garlic.
layer mince,then pasta sheets,cheese sauce,then another layer.
Lasagna
Prep: 45 minutes
Bake: 30 minutes
Ingredients
1 pound bulk Italian sausage - I like a combination of sweet and hot
1 pound 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
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.
Lasagna recipe ingredients: Serves 4
400 grams of finely minced lamb
150 grams of mozzarella cheese
3 cloves of garlic finely chopped
Approximately ten sheets of Lasagna (let the size of the dish be your guide)
1 small carrot chopped
5 rashers of bacon cut into small pieces
1 onion chopped
2 table spoons olive oil
Salt and black pepper (a teaspoon full of each)
500ml of tomato puree (never from the tube)
A small quantity of oregano (fresh is best but dried is ok)
Lasagna recipe cooking instructions:
1. Peel and finely chop the onions and carrot then crush the garlic.
2. Add the olive oil to a low heated pan with the onion and carrot allow them to sweat in the pan for just for a few minutes.
3. Add the crushed garlic about thirty seconds before adding the bacon, stir evenly for a minute before adding the lamb mince and then brown off the meat.
4. Once the meat is brown add the tomato puree, stir evenly add the salt and black pepper. Leave to simmer for around 20 minutes stirring occasionally.
5. Cook the pasta in boiling water until 'al dente', drain and lay the lasagna sheets out individually on a clean tea towel.
6. Add the oregano to the ragu and stir.
7. Add a thin layer of ragu to the bottom of the oven proof dish, then a layer of the grated or sliced mozzarella, then a layer of Lasagna. Continue this layering 2 or three times, bearing in mind the top layer must always be cheese, or ragu, not the pasta.
8. Cover the dish with silver foil, place in a pre-heated oven on a middle shelf at 180°C, for around 30 minutes, then remove the silver foil and leave in the oven for a further 5 minutes.
9. Cut into slices and then serve.