Your Best Lasagna recipe!!!Please?!
With meat and spinach or just meat.
I love all cheeses and it doesnt matter if its home sauce or can.
Answers: Can you give me your best lasagna recipe.
With meat and spinach or just meat.
I love all cheeses and it doesnt matter if its home sauce or can.
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.
http://allrecipes.com/Recipe/Worlds-Best...
My favorite:
1 lb.lasagna pasta noodles, cooked
2-16 oz. jars meatless sauce
1 lb. Ricotta cheese
1/2 C. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 C. chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning
Cooking Directions Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.
Grease a 15" x 12" or larger, deep sided baking pan. Arrange a first layer of noodles across the pan so the ends hang over the sides. (The ends will be laid back-over the top for the final layer. This helps to hold lasagna together when cutting servings) Then add a layer of the lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta (lengthwise in the pan), the sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.
Allow to set for 5 to 10 minutes before cutting. This recipe can be modified to suit individual preferences. You could add spinach if you desire.
Beef and Spinach Lasagne:
1 pound lean ground beef
1/4 teaspoon salt
1 jar (26 to 30 ounces) prepared spaghetti sauce
1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained
1/4 teaspoon ground red pepper
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, defrosted and well drained
1/4 cup freshly grated Parmesan cheese
1 large egg, beaten
10 no cook-style lasagna noodles
1 1/2 cups shredded part-skim mozzarella cheese
Heat oven to 375°F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.
Meanwhile in medium bowl, combine ricotta cheese, spinach, Parmesan cheese and egg.
Spread 2 cups beef sauce over bottom of 13x9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce.
Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.
Bake in 375°F oven 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3x3-inch) squares.
For the cheese mixture:
32 oz.- Ricotta cheese (whole or part skim is fine)
1 cup- mozzarella cheese (shredded or cubed)
1/2 cup- Parmesan cheese, grated
1/2 cup- onion, small dice
1 or 2 cloves garlic minced (depends on your like of garlic)
2- whole eggs
1 or 2 cups of spinach ( I use frozen which I thaw & squeeze the extra moisture out of. fresh would work)
salt & pepper
2 tsp. of each- oregano, basil, parsley
pinch of nutmeg
Mix it all & refrigerate until ready to use.
The sauce is home made & I make it with Italian sausage & pieces of pork.
Just layer it up starting with sauce then noodle, cheese, noodle... so on. Cover tightly with a layer of plastic wrap then foil. Bake at 350 for 30 min then I like to throw on some extra mozzarella cheese on top, take the cover off & let it brown slightly, another 10-15 min.
Make sure you let it rest before cutting for about 10 minutes.
There's also a greek stlye called Moussaka which contains eggplant, ground lamb, tomatoes, & a Bechamel sauce.
MILE HIGH LASAGNA
Ingredients
2 tablespoons extra virgin olive oil (EVOO)
1 large onion, grated
1 pound ground sirloin
2 to 3 cloves garlic, grated
2 cups beef stock
1 can San Marzano tomatoes (28 ounces)
1 can crushed tomatoes (15 ounces)
3 to 4 basil leaves, torn
Salt and freshly ground black pepper
4 tablespoons butter
4 tablespoons flour
1 quart milk
A few grates fresh nutmeg
2 boxes oven-ready lasagna noodles (use 1 box per loaf pan)
2 cups grated Parmigiano Reggiano cheese, divided
1/2 cup provolone cheese, grated
Parsley, chopped, for garnish
PreparationPreheat oven to 375oF.
PREPARATION
Place a large skillet over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons. Cook the onion and the garlic, stirring frequently, until tender, about 10 minutes.
Turn the heat under the skillet up to medium-high and add the beef to the pan. Cook it through, stirring frequently and breaking the meat up with a wooden spoon or potato masher. Add the beef stock, tomatoes and basil to the pot and season with salt and freshly ground black pepper. Mash the tomatoes up with the potato masher or wooden spoon, bring the sauce up to a bubble, then reduce the heat to low and simmer until thickened, about 5 minutes.
While the red sauce is simmering, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk slowly into the butter-flour mixture and cook until thickened. Season the white sauce with salt, freshly ground pepper and the nutmeg.
Cover two loaf pans with a layer of foil for easy removal from the pan. Ladle about 1 cup of the red sauce into the bottom of the first lined loaf pan. Put down a layer of lasagna noodles, then top them with about a cup of white sauce and a handful of Parmigiano Reggiano (about 1/4 cup). Continue building the lasagna, alternating layers of noodle, red sauce, noodle, white sauce and cheese, until all the noodles are covered. End the lasagna on a layer of red sauce and top it off with the grated provolone and some Parmigiano-Reggiano. Repeat this process with the other loaf pan and the remaining sauce.
Cover the pans with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the noodles are tender and the cheese is melted and golden brown.
Remove the pans from the oven and let cool for 15-20 minutes to let the lasagna set. Pull the lasagna out of the pans by the edges of the foil, pull the foil down from around the lasagna and cut with a serrated knife. Garnish each slice with fresh parsley.
Yeah...Copy the allrecipes.com one! Amazing! That's your best bet. *****
A friend of mine that brags she does not cook invited me over for supper one night. She prepared lasagna, and it was really impressive knowing that she never cooks.I make it to take to work and other places for a quick dish, but when I am making it at home, I usually add more cheeses to it and sometimes spinach.
Simple and Easy Lasagna
I box of Lasagna noodles..the no boil kind
I pound of ground chuck cooked and drained
2 small bags of mozzarella cheese
2 jars or cans of Spaghetti sauce, your choice
Preheat oven to 350. I mix the sauce into the skillet with the ground chuck.I usually use a 9x13 baking dish, but have also made a smaller version in an 8x8. I spread enough of the sauce and ground beef mixture on the bottom of the baking dish to cover it. I arrange my no boil lasagna noodles on top of the sauce mixture.Then another layer of sauce on top of the noodles. I spread one small bag of cheese on top of the sauce mixture.Then, I layer another layer of noodles, sauce, and the last bag of cheese.I usually cover the dish with foil for the first 30 minutes. I put a toothpick in the center to keep the foil from sticking to the cheese. The last 15-30 minutes, I uncover the lasagna and let the top brown a little. It usually bakes for almost an hour.
I have also used only one small bag of cheese and then put grated Parmeasan cheese on the top. And, of course, I have used the lasagna noodles that have to be boiled first.This is just so quick and easy that after you make it the first time and realize how good it tastes, you will be experimenting with different varieties.I usually make a salad while it bakes and fix some garlic bread.It is great frozen or leftover also.