How do you'll make your lasagna?!
Answers:
Lasagna with Meat Sauce:
8 ounces lasagna noodles
2 tablespoons salt for cooking water
1 tablespoon olive oil
16 ounces low fat ricotta cheese
8 ounces sliced Mozzarella cheese
Sauce , below
1/3 cup grated Parmesan cheese
!.
Sauce:
1/2 cup finely chopped onion
2 cloves garlic, minced
3 tablespoons olive oil
1 pound ground chuck or round
1 large can (28 ounces) tomatoes
1 can (6 ounces) tomato paste
2 teaspoons salt
pinch cayenne pepper
1 teaspoon sugar
1/4 teaspoon dried basil
1 bay leaf
2 cups water
Preparation:
Start sauce about 30 to 45 minutes in advance!.
Sauté onion and garlic in olive oil until onions are soft; add ground beef and brown!. Pour off excess fat!. Add remaining ingredients; stir well!. Simmer slowly, uncovered, for 1 hour!.
Cook noodles in boiling water with 2 tablespoons of salt for about 25 minutes, or until tender, stirring frequently to prevent sticking!. Drain; add 1 tablespoon olive oil!. Arrange noodles in a shallow 2 1/2-quart baking dish!. Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese!. Bake, uncovered, at 325° for 45 minutes!.
Serves 6!.
lite and lazy lasagna:
Lazy" because you don't cook the noodles before layering!. Can be prepared up to a day in advance and refrigerated until time to bake!.
Ingredients
12 Lasagna noodles
2 cups Shredded nonfat or reduced-fat mozzarella cheese
1/4 cup Grated nonfat or reduced-fat Parmesan cheese
Filling
15 oz Nonfat ricotta cheese
1 cup Dry curd or nonfat cottage cheese
1/4 cup Grated nonfat or reduced-fat Parmesan cheese
2 tablespoons Finely chopped fresh parsley, or 2 teaspoons dried
Sauce
8 oz 95% lean ground beef or turkey Italian sausage
2 lbs Canned, unsalted tomato sauce
1 lb Canned, unsalted tomatoes, crushed
2 tablespoons Tomato paste
2 cups Sliced fresh mushrooms
1 Medium onion, chopped
1 1/2 teaspoons Crushed fresh garlic
2 1/2 teaspoons Dried Italian seasoning
Preparation
To make the sauce, place the ground meat in a 4-quart pot!. Cook over medium heat, stirring to crumble, until the meat is no longer pink!. Drain off any fat!. (If the meat is 95% lean, there will be no fat to drain!.)
Add all of the remaining sauce ingredients to the browned meat, increase the heat to high and bring to a boil!. Reduce the heat to low, cover and simmer for 25 minutes, or until the vegetables are tender!. Set aside!.
To make the filling, combine all of the filling ingredients in a large bowl and stir to mix well!. Set aside!.
To assemble the lasagna, coat a 9 x 13-inch baking pan with nonstick cooking spray!. Spoon 1 cup of the sauce over the bottom of the pan!. Lay 4 of the uncooked noodles over the bottom of the pan, arranging 3 of the noodles lengthwise and 1 noodle crosswise!. Allow a little space between the noodles for expansion!. (You will have to break 1 inch off the crosswise noodle to make it fit in the pan!.)
Top the noodles with half of the filling mixture, 3/4 cup of the mozzarella and 1 1/2 cups of the sauce!. Repeat the noodles, filling, mozzarella and sauce layers!. Finally, top with the remaining noodles, sauce, Parmesan and mozzarella!.
Cover the pan with aluminum foil and bake at 350 for 45 minutes!. Remove the foil and bake for 15 additional minutes or until the edges are bubbly and the top is browned!. Remove the dish from the oven and let sit for 5 minutes before cutting and serving!.Www@FoodAQ@Com
8 ounces lasagna noodles
2 tablespoons salt for cooking water
1 tablespoon olive oil
16 ounces low fat ricotta cheese
8 ounces sliced Mozzarella cheese
Sauce , below
1/3 cup grated Parmesan cheese
!.
Sauce:
1/2 cup finely chopped onion
2 cloves garlic, minced
3 tablespoons olive oil
1 pound ground chuck or round
1 large can (28 ounces) tomatoes
1 can (6 ounces) tomato paste
2 teaspoons salt
pinch cayenne pepper
1 teaspoon sugar
1/4 teaspoon dried basil
1 bay leaf
2 cups water
Preparation:
Start sauce about 30 to 45 minutes in advance!.
Sauté onion and garlic in olive oil until onions are soft; add ground beef and brown!. Pour off excess fat!. Add remaining ingredients; stir well!. Simmer slowly, uncovered, for 1 hour!.
Cook noodles in boiling water with 2 tablespoons of salt for about 25 minutes, or until tender, stirring frequently to prevent sticking!. Drain; add 1 tablespoon olive oil!. Arrange noodles in a shallow 2 1/2-quart baking dish!. Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese!. Bake, uncovered, at 325° for 45 minutes!.
Serves 6!.
lite and lazy lasagna:
Lazy" because you don't cook the noodles before layering!. Can be prepared up to a day in advance and refrigerated until time to bake!.
Ingredients
12 Lasagna noodles
2 cups Shredded nonfat or reduced-fat mozzarella cheese
1/4 cup Grated nonfat or reduced-fat Parmesan cheese
Filling
15 oz Nonfat ricotta cheese
1 cup Dry curd or nonfat cottage cheese
1/4 cup Grated nonfat or reduced-fat Parmesan cheese
2 tablespoons Finely chopped fresh parsley, or 2 teaspoons dried
Sauce
8 oz 95% lean ground beef or turkey Italian sausage
2 lbs Canned, unsalted tomato sauce
1 lb Canned, unsalted tomatoes, crushed
2 tablespoons Tomato paste
2 cups Sliced fresh mushrooms
1 Medium onion, chopped
1 1/2 teaspoons Crushed fresh garlic
2 1/2 teaspoons Dried Italian seasoning
Preparation
To make the sauce, place the ground meat in a 4-quart pot!. Cook over medium heat, stirring to crumble, until the meat is no longer pink!. Drain off any fat!. (If the meat is 95% lean, there will be no fat to drain!.)
Add all of the remaining sauce ingredients to the browned meat, increase the heat to high and bring to a boil!. Reduce the heat to low, cover and simmer for 25 minutes, or until the vegetables are tender!. Set aside!.
To make the filling, combine all of the filling ingredients in a large bowl and stir to mix well!. Set aside!.
To assemble the lasagna, coat a 9 x 13-inch baking pan with nonstick cooking spray!. Spoon 1 cup of the sauce over the bottom of the pan!. Lay 4 of the uncooked noodles over the bottom of the pan, arranging 3 of the noodles lengthwise and 1 noodle crosswise!. Allow a little space between the noodles for expansion!. (You will have to break 1 inch off the crosswise noodle to make it fit in the pan!.)
Top the noodles with half of the filling mixture, 3/4 cup of the mozzarella and 1 1/2 cups of the sauce!. Repeat the noodles, filling, mozzarella and sauce layers!. Finally, top with the remaining noodles, sauce, Parmesan and mozzarella!.
Cover the pan with aluminum foil and bake at 350 for 45 minutes!. Remove the foil and bake for 15 additional minutes or until the edges are bubbly and the top is browned!. Remove the dish from the oven and let sit for 5 minutes before cutting and serving!.Www@FoodAQ@Com
I have a tried and true recipe that I found online, it always gets rave reviews (and as you'll see on the link 466 other people agree!):
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
Layer noodles with a cheese filling of ricotta, grated parm!., mozzerella, beaten egg and a pinch of nutmeg!. Sauce on bottom and top and bake @ 350 for 45 mins!., serve!.Www@FoodAQ@Com
i take it out of the freezer,poke holes in the plastic cover and microwave on high for 9 minutes!.Www@FoodAQ@Com