Anyone got a tasty lasagne recipe?!
Anyone got a tasty lasagne recipe?
Not too hard to make - a chef I am not!!!!
Answers:
THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE
SAUCE
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained,
squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
FOR SAUCE: Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
FOR LASAGNA: Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
Source(s):
Bon Appetit
actually i do have a tasty one... straight from grandma's kitchen................ take a pound of ground beef and brown it up with some onion and maybe some spices like oregano, garlic salt or powder ..... cook till done drain grease.. i use prego sauce in mine.. so you can now add sauce just dump some in till it looks right, you don't want it thick, you want to be able to spread it. then take a pot and throw some water in it with a tad of oil so that the noodles won't stick. let it boil, then add noodles.. let them cook for 5 minutes only.... when done drain it.... i use three different cheeses with this one... shredded monzerella... swiss...and provolone..and i use some cottage cheese. first with your baking pan.. put some meat sauce on bottom... line your noodles in.. then add more sauce.. add a couple daubs of cottage cheese and then add monzerella
do that for a couple of layers and then when you know your almost done with layers, the layer before the last one.. put swiss instead of monzerella.. and on top add monzeralla and put provalone slices on top bake in a 350 oven for a half hour.
yeah I am italian i can help you!
this is all you have to do:
you buy:
pasta for lasagne
parmesan chees
tomato sauce(better if fresh)
and meat
youmix the tomato with meat
than you put the lasagna pasta on the end, suace, than lasgna pasta, tha sauce... 3/4 levels and parmesan on top.
You cook all in the owen
if you find it you can add besciamella or milk in the sauce.
cheers
enjoy
Brown hamburger (and I add some hot sasuage too), about a pound or pound and a half. I always add about 1/2 cup chopped onion and whorchestshire sause (1 tablespoon or so) and some chopped garlic...I use alot of that. After its browned I add two cans of petite diced chopped tomatoes and a can of tomato paste and 1/2 cup water. Let that simmer for a while, and add some salt, pepper, basil (2 T.), orengano (1-2 t).
Cook a box of noodles while that simmers.
The third layer is ricotta cheese and I toss in an egg to keep it together better. Made do a mix of ricotta & cottage chesse is you perfere it 'more runny'.
Ok so now just do the layers in a 9X13 pan.
spray it first w/ pam and then a bit of the meat sause, so the noodles don't stick. Then noodles, the meat sause, and the ricotta, and then a layer of sherdded mozarella. Layer it three times. Cook at 350 for about 30-40 minutes. I always flip it to broil for the last minute or two, so the mozerrella gets dark and super bubbley. I sometimes add red peppers to my tomato sauce or spinsh, or what ever, just toss new stuff in all the time, thats what cooking is all about. have fun!
This is very tasty!
INGREDIENTS
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
DIRECTIONS
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.