Recipe for lasagna ?!
Answers: looking for a recipe for a meat lasagna? thanks
I vary the amounts of things a bit - I use a pound of Italian Sausage - a combination of sweet and hot - AND a pound of ground beef, plus I use the cottage cheese instead of the Riccota as I like a creamier filling; I also add use more Mozzeralla than called for as well as a combination of Parmasan and Romano cheeses.
Lasagna
Prep: 45 minutes
Bake: 30 minutes
Ingredients
12 ounces bulk Italian or pork sausage or 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, 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. Continue as directed in Step 4.
go onto www.cooks.com they have a lot of awesome recipes
Try allrecipes.com, they have some good ones.
Proper Italian lasagne:
Ingredients
For the ragu
4 tbsp olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
1 sprig rosemary
700g/1lb 9oz beef mince
340g/12oz pork mince
1 bottle red wine (750ml/26?fl oz)
2 x 400g tins tomatoes, roughly chopped
200ml/7fl oz beef stock
salt and freshly ground black pepper
For the bechamel sauce
1 litre/1? pints whole milk
2 bay leaves
? onion
pinch of nutmeg
50g/2oz butter
50g/2oz plain flour
For the lasagne
14 slices of fresh pasta
3 balls mozzarella, cut into small cubes
small handful grated parmesan
freshly ground black pepper
2 tbsp butter
Method
1. Heat the olive oil in a frying pan and sauté the celery, carrots and onion for approximately 15 minutes. Add the garlic and rosemary.
2. Add the beef and pork mince and cook until the liquid from the meat has been absorbed.
3. Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.
4. Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste. Preheat the oven to 180C/350F/Gas 4.
5. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
6. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
7. Blanch the pasta in salted boiling water for three minutes. Put the bechamel sauce at the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes. Serve.
Lasagna is so simple. You can use sausage instead of beef. I use ground turkey breast - or you can use a mix of beef and italian sausage mixed with your red sauce, layer that with your ricotta and top with FRESH mozzarella, garlic and olive oil.
Here's a tip for a great red sauce, use a good red wine in the sauce and add a touch of nutmeg.
i used about a pound of meatloaf mix to make my sauce. i add in one jar of barilla or classico basic tomato sauce. i might add a small can of peeled tomatos to make it look more authentic. season per your taste. i like to add a little chili paste for an extra kick too. after the sauce has simmered for about an hour, i start "building" my lasagna. i use barilla lasagna that doesn't have to be pre-cooked and build layers of lasagne, sauce, lasagne, ricotta/mozarella, etc.
http://www.foodnetwork.com/food/recipes/...
The Lady and Sons Lasagna Recipe courtesy Paula Deen
Sauce
2 cups canned, diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup onions, diced
1/2 cup green bell peppers, diced
2 cloves garlic, diced
1/4 cup chopped, fresh parsley leaves
11/2 teaspoons Italian Seasoning
11/2 teaspoons The Lady's House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 bay leaves
1 1/2 pounds ground beef
6 to 9 Long strips lasagna noodles
12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
1 cup Gruyere cheese, grated
1 cup Swiss cheese, grated
2 cups cheddar, grated
1 (8-ounce) package cream cheese
1 cup mozzarella, grated
To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.
Preheat oven to 350 degrees F.
To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Here you go just follow the link.
http://allrecipes.com/Recipe/Golden-Lasa...
Go to the grocery store and get a frozen Stouffers lasagna... bring it home and take it out of the box... Float the casserole in the plastic dish in a sink of hot water... after a couple minutes pop the lasagna out of the plastic tray and put it in your own glass casserole dish. Bake following the directions on the box, but allow an extra 20 minutes or so cook-time.
I've done this more times than I can count, and have never been caught and everyone raves about my lasagna :) I just say it's a secret family recipe... my momma taught me the trick!
Ingredients:
3/4 lb Ground beef
3 c Prego Traditional Spaghetti Sauce
15 oz Ricotta cheese
8 oz Shredded mozzarella cheese
6 Uncooked lasagna noodles
1/4 c Water
In 10 inch skillet over medium high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Add spaghetti sauce, heat through, stirring occasionally.
In 2 quart oblong baking dish, spread 1-1/2 cups meat mixture. Top with 3 uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella cheese.
Repeat layers. Top with remaining meat mixture.
Slowly pour water around inside edges of baking dish. Cover tightly with foil. Bake at 375 degrees (f) for 45 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serving.
Instructions:
Makes 8
main dish servings.
Enjoy!
The Weekend Chef
2 lbs. hamburger meat
1 jar spaghetti sauce
1 small container ricotta cheese
3 eggs
6 lasagna noodles
Shredded mozzarella cheese
Preheat oven to 350F.
Brown hamburger meat. Drain.
Pour spaghetti sauce into meat and simmer.
Boil noodles. Drain.
Mix 3 eggs with container of ricotta cheese.
Grease your casserole dish.
Place 3 noodles in bottom of dish.
Pour half of the meat/sauce mixture on top of the noodles.
Pour half of the egg/ricotta mixture on top of the meat.
Sprinkle shredded mozzarella cheese.
Repeat layers.
Bake for 30-45 minutes.
I use a clear, 9 x 11 dish for my family.
i use ground beef, pork, and veal as the meat. i season with basil, oregano, garlic, black pepper, a pinch of cayenne, a bay leaf, parsley. all spices can be dry if you want. when the seasoned meat is browned and drained, i add canned crushed tomatoes and grated parmesan cheese to thicken up. (i dont like to use tomato paste- too acid) then i use the sheet noodles cause they are easier to lay once you boil them soft. i put a layer of noodles followed by a layer of meat sauce followed by a layer of fresh mootzerel (sp?) and ricotta cheeses as many times as will fill the rectangle pot (usually 3 maybe four of each layer). oven at 325 degrees for 15 minutes. VERY satisfying no matter who you are
hi , here is one of my favorites, you need one lb lasagna,3 tbsp olive oil,1 lb ground beef, 3 cloves garlic chopped, 2-150z containers ricotta cheese,1/2 cup parmesan cheese,2 eggs,basil,3 cups marinara sauce , 1 1/2 cups grated mozzarella cheese
preheat oen to 350-
partially cook pasta about 6-8 min,meanwhile, heat oil and brown beef ,add garlic to pan cook about 4 more minutes
In large bowl mix 2 cups of the ricotta cheese and about 1/3 of the other container.add parm. cheese, eggs and basil, 1/4 tsp of each pepper and salt.set aside
in another bowl mix marinara sauce and remaining ricotta cheese. then line the bottom of a 9x13x2 inch baking dish with 1 cup of marinara mixture. lay four noodles flat on thebottom of pan. spread meat mixture on top and continue until you use the desired amount of noodles.
cook for45 min and enjoy
PREP TIME 50 Min
COOK TIME 45 Min
READY IN 1 Hr 35 Min
INGREDIENTS
1 1/2 pounds ground beef
1 teaspoon garlic powder
1 (28 ounce) jar sausage flavored spaghetti sauce
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 (8 ounce) package mozzarella cheese, shredded
8 ounces provolone cheese, shredded
1 (15 ounce) container ricotta cheese
2 eggs
1/4 cup milk
1/2 teaspoon dried oregano
9 lasagna noodles
1/4 cup grated Parmesan cheese
Lasagne is my favourite food, too bad not enough people know how to make a decent Baked Lasagne.
For my recipe you wont need Bachamel Sauce (YUCK!) or Cottage Cheese (DOUBLE YUCK!!)
All you need is Lasagne Noodles cooked the day before and placed in water in a dish in the fridge so that they are "AL Dente", bring the water to a boil and add the noodles slowly and let them boil for about 20 minutes. Leave Noodles in the Fridge (for up to 4 days).
I use Ragu Bolognese Sauce as a base and add pan cooked Mince and cook until its crumbly. I add Mince to Ragu after I have drained off the Fat as much as possible. I let it simmer for hours and add a can or two cans of Peeled Tomatoes, I like the sauce nice and thick.
If you can get some Pickling Spice put it in a cloth bag to let it simmer and add to the flavour, remove it before adding it to the Noodles.
Drain the water off the Noodles as much as possible, this is really important as you dont want to water down the Bolognese Sauce.
Place the Noodles in a Baking Dish, it has to be a dish for 1 person and Ironware works best, you need 1 for each person. Add a lot of Sauce to the Noodles, you dont have to layer it, just toss it in leaving enough room on top for Cheese. More Sauce than Noodles is healthier and taste better.
The type of Mozzarella Cheese is really important also, you need to have Cheese with a very low Moisture Content, you want it to brown rather than melt. A quarter inch of shredded cheese is just right. Oven temp 550*F and cook until the cheese is brown, about 17 minutes if you got it right. Dont grill it, put on middle rack of the Oven.
Serve it with Garlic Bread, rolls are best and mix Garlic Salt with Butter and a sprig of Parsley if you have it. Next call me and I will come over and tell you what I think, I cant wait to try it.
Alternatively put any cooked Pasta in an Oven Dish and smother it with Bolognese sauce and load up with mozzarella, bake for 20 minutes (what I usually do), I make it at least once a week.
Please note if youre making the sauce from scratch it should not contain Carrots or Onions (Yuck) like most European Restaurants, Bachamel Sauce is only used on Layers but not as topping.
The best Baked Pasta is in American and Canadian Italian Restaurants, European copies are awful.
The Best Baked Lasagne in the World is Mario's Restaurant in Edmonton, Alberta, Canada. The Worst is any restaurant in Italy.
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Proper Italian lasagne:
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Ingredients:
For the ragu:
4 tbsp olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
1 sprig rosemary
700g/1lb 9oz beef mince
340g/12oz pork mince
1 bottle red wine (750ml/26?fl oz)
2 x 400g tins tomatoes, roughly chopped
200ml/7fl oz beef stock
salt and freshly ground black pepper
For the bechamel sauce
1 litre/1? pints whole milk
2 bay leaves
? onion
pinch of nutmeg
50g/2oz butter
50g/2oz plain flour
For the lasagne
14 slices of fresh pasta
3 balls mozzarella, cut into small cubes
small handful grated parmesan
freshly ground black pepper
2 tbsp butter
Method:
1. Heat the olive oil in a frying pan and sauté the celery, carrots and onion for approximately 15 minutes. Add the garlic and rosemary.
2. Add the beef and pork mince and cook until the liquid from the meat has been absorbed.
3. Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.
4. Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste. Preheat the oven to 180C/350F/Gas 4.
5. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
6. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
7. Blanch the pasta in salted boiling water for three minutes. Put the bechamel sauce at the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes. Serve.
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Some interesting facts:
* Lasagna is the favorite dish of the fictional cat Garfield, whose hunger for it is a recurring feature of the comic strip.
* Lasagna appears in several episodes of the Friends, usually highly appreciated by Joey Tribbiani (an Italian), one of the main characters.
* Singer "Weird Al" Yankovic’s parody of the song "La Bamba" entitled "Lasagna" can be heard on his album Even Worse.
* In the Seinfeld episode, "The Butter Shave," Elaine Benes refers to the airline passenger next to her as "Vegetable Lasagna."
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Lasagna (singular, pronounced /la'zan.ja/), also lasagne (plural, pronounced /la'zan.j?/), is both a form of pasta in sheets (sometimes rippled, though seldom so in Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often ragù (a meat sauce) or tomato sauce. While it is traditionally believed to have originated in Italy [1], evidence has come to light suggesting that a very similar meal known as "loseyns" (pronounced 'lasan') was eaten in the court of King Richard II of England in the 14th century.[2] The recipe was also featured in the first cookbook ever written in England.[3] However, the claim is far from universally accepted (see the much earlier Roman use of "lasanum" below). The Italian embassy in London particularly speaks out against such theories.[2]
Lasagne with spinach and cheese
Lasagne with spinach and cheese
The word "lasagna" is derived from the Greek word "lasanon" meaning chamber pot.[4][5] The word was later borrowed by the Romans as "lasanum" to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagne (plural) now simply applies to the food itself.[6] Most English-speaking people follow the Italian usage and use the plural "lasagne" to refer to both the dish and the pasta, but Americans commonly use the singular "lasagna".
Various recipes call for several kinds of cheese, most often ricotta and mozzarella. The classic Lasagne alla Bolognese uses only Parmigiano Reggiano. Many recipes also add bechamel sauce (besciamella).
A variant is Lasagne verde (green lasagne) which is the normal egg pasta with spinach added.
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