Absolute Best Ever Lasagne Recipe 455 Food

ABSOLUTE BEST EVER LASAGNA RECIPE

Steps:

• In a large dutch oven or heavy-bottomed pot over medium-high heat, brown the ground round and hot Italian sausage. Drain excess fat, add the pepperoni and cook about 1 minute.
• Add the onion, garlic, parsley, and fennel. Cook about 10 minutes, stirring frequently.
• Add the crushed tomatoes, tomato paste, sugar, basil, bay leaves, oregano, salt, and pepper. Bring to a boil, add the wine.
• Reduce the heat and simmer for 1 hour. Add the mushrooms and simmer another 30 minutes. (if doubling the recipe, simmer longer)
• Preheat the oven to 350F degrees.
• Boil the lasagna noodles according to the package instructions, drain and set aside.
• In a medium-size bowl mix the ricotta, egg, and parmesan.
• Spread 1 1/2 cups of the meat sauce evenly in the bottom of a 13x9x2 baking pan.
• Layer 1/3 of the noodles over the sauce horizontally. Spread 2 cups of sauce over the noodles; 1/3 of the ricotta mixture and 1/3 of the mozzarella. Repeat with the second layer of noodles placing them vertically. Repeat a third time laying the noodles horizontally.
• Bake for 1 -1 1/2 hours. Remove from the oven to a wire rack and let it sit for about 20-30 minutes before slicing.

ABSOLUTE BEST EVER LASAGNE RECIPE - (4.5/5)

Steps:

• Brown ground beef, Italian sausage, onion and garlic. Add salt and next 5 ingredients; stirring until well mixed. Simmer 1 hour. Cook lasagna noodles according to package directions; drain and set aside. Heat oven to 375°F. Spray a 13 x 9" baking pan with cooking spray. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese. Bake for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

ABSOLUTE BEST EVER LASAGNA

Steps:

• Brown ground meat, onion and garlic.
• Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, tomato paste; stirring until well mixed.
• Cover and simmer 1 hour (or longer,but watch for getting too dry).
• Cook lasagna noodles according to package directions; drain and set aside.
• Spray a 13 x 9" baking pan with cooking spray.
• Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
• Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
• Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
• Let sit for 15-20 minutes before cutting and serving.

BEST EVER LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Brown meat in skillet with onion, and garlic, cooking slowly.
• Add tomatoes, tomato paste, olives, seasonings, sugar, and simmer uncovered for 30 minutes In separate bowl beat eggs, and blend in cottage cheese.
• In a greased 2 qt casserole layer 1/2 of the meat sauce, 3-4 noodles, 1/2 cottage cheese, 1/2 mozzarella cheese.
• Repeat layers and sprinkle with Parmesan cheese.
• Bake for 40-50 minutes.

BEST EVER LASAGNA

Steps:

• Mix up cheeses reserving about 4 cups to top lasagna.
• Add eggs and Italian seasoning.
• I do this with in two batches.
• Now you are ready to assemble lasagna.
• Pour small amount of sauce in bottom of pan - just enough to cover.
• Layer noodles over sauce.
• Spoon cheese mixture as evenly as you can over noodles and smooth with spoon.
• Layer noodles over cheese - then pour on sauce to cover.
• Repeat with noodles, cheese, noodles, sauce again and then top with cheese.
• Then: I cover loosely with foil to prevent cheese from over browning.
• Bake in 350°F oven until bubbly, removing foil for last 20 minutes or so.
• Or prepare for freezing by cooling, covering with saran wrap then freezer lid.
• Place in freezer.
• Cook the same. Expect the frozen lasagnas to take about 1 1/2 hours to cook if in a small pan.
• ***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.
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• You can cook less at a time.
• For one 8X13 in lasagna I'd start with about 1 lbs of mozzarella, ½ pound of Parmesan, and one container (1 lb) of ricotta cheese and 1 egg with 1 T of seasoning.
• You'll probably need about 9 -12 noodles and about 7 - 8 cups of sauce.
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BEST-EVER LASAGNA

Steps:

• Preheat oven to 375 degrees.
• In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink. Drain well.
• To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper. Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
• In a large bowl, lightly beat eggs. Add parsley. Fold in cottage cheese, ricotta cheese and Parmesan cheese. Refrigerate until sauce is done.
• Spray the bottom of a 9"x13" pan with non-stick spray. Spread about 1 cup of the sauce in the bottom of the pan.
• Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
• On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
• Place another 1/3 of the noodles on top.
• Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
• Top with remaining noodles, meat sauce and mozzarella.
• If desired, garnish with black olives and green onions scattered on top.
• Cover and bake for 50 minutes.
• Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
• Let stand for 15 minutes before serving.
• Leftovers freeze well.