BAKED LASAGNA
This is the top lasagna recipe in our family. It originally came from a junior league recipe book called River Road Recipes.
Provided by PanNan
Categories European
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat slowly.
- Add next 6 ingredients to meat (garlic through tomato paste).
- Add one tomato paste can of water.
- Simmer uncovered until thick or about 45 minutes.
- Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
- Cover and refrigerate until ready to use.
- Also meanwhile, cook lasagna noodles in boiling water until tender.
- Drain and rinse with cold water.
- Spray a 13X9X2 baking pan with vegetable oil spray.
- Place 1/2 of the noodles in the bottom of the pan.
- Spread 1/2 of the cottage cheese mixture over the noodles.
- Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
- Layer again with noodes, cottage cheese, meat and mozzarella cheese.
- Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.
Nutrition Facts : Calories 560.2, Fat 26.2, SaturatedFat 14, Cholesterol 153.8, Sodium 1510.6, Carbohydrate 35.6, Fiber 3.5, Sugar 7.9, Protein 45.4
HOMEMADE LASAGNA
This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.
Provided by CRAIG
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
- In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
- In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
- Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
Nutrition Facts : Calories 638 calories, Carbohydrate 54 g, Cholesterol 160.8 mg, Fat 27.2 g, Fiber 4.5 g, Protein 45.7 g, SaturatedFat 13.4 g, Sodium 2053 mg, Sugar 4.3 g
BAKED LASAGNE
Make and share this Baked Lasagne recipe from Food.com.
Provided by Lavender Lynn
Categories European
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Lightly saute onions, garlic in oil.
- Add meat and cook until brown.
- Add tomatoes, tomato paste, parsley, basil, salt, pepper and 3 T grated parmesan. Mix well and simmer for 45 minute.
- Cook Lasagne noodles in 6 qts of boiling water for 20 minutes or until tender.
- Put a couple of spoonfuls of sauce of bottom of 13 x 9 pan. Arrange half of noodles on next. Spread 1/2 the ricotta or cottage cheese and 1/2 the mozzarella over noodles. Top with 1/2 the sauce. Then repeat the layers. Top with 1/2 C parmesan cheese.
- Bake uncovered for 30 minutes at 350 degrees.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 296.2, Fat 18.8, SaturatedFat 7.9, Cholesterol 55.1, Sodium 553.5, Carbohydrate 14.3, Fiber 1.8, Sugar 4.3, Protein 18
SIMPLE ITALIAN BAKED LASAGNA
This is one of those simple clasics that everyone loves. I usually serve it with a garden salad, and french bread. This also freezes beautifully! I have made two pans, one for now, and one for later. Enjoy! From http://www.cooking-italian-food.com/lasagna.htm
Provided by Loves2Teach
Categories One Dish Meal
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- 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 12-15 minutes .
- In a separate bowl, combine eggs and ricotta cheese.
- Grease a 9" x 12" or larger, baking pan.
- Arrange a first layer of noodles so the ends hang over the sides of the pan.
- (The ends will be laid back-over the top for the final layer).
- Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.
- Add a second alternating layer of pasta, the meat 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 40-45 minutes , or till cheese is bubbly.
- Allow to set for 5-10 minutes before cutting.
- This Lasagna recipe can be modified to suit individual preferences. I have also made it using Italian sausage instead of beef, and I have added a can of chopped tomatoes to the sauce mixture with good results. Sometimes I mix in shredded parmesan cheese to the ricotta for an extra boost :).
BAKED LASAGNA ROLL-UPS
By simply rolling up lasagna noodles and cheese and standing the pasta roll-ups on their sides, you can transform a traditional pasta dish into a work of art.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring a large saucepan of generously salted water to a boil. Add half the noodles, dropping each in separately, and cook, stirring gently, until pliable but still firm, about 4 minutes. Lift the noodles out of the water with a slotted spoon then lay them on a sheet of foil in a single layer, not touching. Lightly drizzle the noodles with 1 tablespoon olive oil then rub them all over to coat well. Repeat with the remaining noodles and 1 tablespoon olive oil.
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium-low heat Add the onion and cook, stirring occasionally, until completely soft and starting to caramelize, about 20 minutes. Stir in the tomato paste and garlic and cook, stirring until lightly caramelized, 1 to 2 minutes. Add the tomatoes, bay leaf and 1 cup water and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Discard the bay leaf. Carefully puree the sauce in a blender until smooth and return it to the pot. Stir in the parsley and season with salt and pepper.
- Preheat the oven to 375 degrees F. Shred half of the mozzarella on the large holes of a box grater. Add it to a large bowl, along with the ricotta, Parmesan, basil, eggs, 1 teaspoon salt and the 1/2 teaspoon pepper and stir to combine. Divide the ricotta mixture among the noodles, putting 2 to 3 tablespoons in each, and spread into an even layer. Reserve the remaining piece of mozzarella.
- Lightly grease a 9-inch springform pan with the remaining 1 tablespoon olive oil and spread 1/2 cup of the sauce over the bottom. Cut each lasagna noodle in half lengthwise then roll each noodle strip into a pinwheel. Rotate the pinwheels so the frilly ends are on top, then transfer them to the prepared pan in a snug, even layer. Pour the remaining sauce over the noodles, using the back of a spoon to spread it evenly over the top and into any gaps.
- Cover the pan with foil and bake until the noodles are tender and the lasagna is warmed through and bubbling, about 30 minutes. Remove the pan from the oven. Tear the remaining mozzarella into pieces and scatter them over the noodles. Return the lasagna to the oven until the mozzarella is just melted, 5 minutes. Let cool 10 minutes before unmolding. Carefully remove the sides of the pan, top with basil leaves and serve immediately.
LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes
- Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper.
MY MOM'S LASAGNA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
- Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
- Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
- Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
LASAGNA CASSEROLE
While growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. -Deb Morrison, Skiatook, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 667 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 1209mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 44g protein.
THE BEST LAYERED LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese
Provided by Matthew Johnson
Categories Lunch
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400°F (200°C).
- Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
- Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
- In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
- In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
OVEN-READY LASAGNA
When company drops in, Debbie uses the sauce to assemble this cheesy lasagna. Oven-ready noodles, which don't need to be cooked before they're layered in the baking dish, further speed preparation of this easy entree.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. , Spoon a third of the meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts :
EASY LASAGNA II
My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!
Provided by Joanie Heger
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g
ONE-PAN LASAGNA RECIPE BY TASTY
Here's what you need: canola oil, ground beef, kosher salt, ground black pepper, garlic, medium onion, marinara sauce, lasagna sheets, ricotta cheese, mozzarella cheese, fresh basil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F (180°C).
- Heat the oil in a cast-iron skillet over high heat.
- Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
- Add the garlic and onion and cook until onions are starting to become translucent.
- Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
- Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
- Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
- Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
- Bake for 25 minutes until cheese is bubbly and golden brown.
- Cool, slice, then serve.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 48 grams, Sugar 7 grams
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- 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 teaspoon 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.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
LAZY LASAGNA BAKE
All the goodness of lasagna without having to mess with those darn lasagna noodles and about half the work! My family loves this recipe. I make it every couple of weeks.
Provided by keebler99
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef with onion, garlic and salt; drain. Stir in spaghetti sauce, simmer until heated. Remove 1 cup meat sauce & set aside. Stir noodles into remaining sauce. Place 1/2 noodle mixture into greased 2qt. casserole dish. Cover w/ cottage cheese and 1 cup mozzarella. Add remaining noodle mixture, top with reserved meat sauce and remaining mozzarella. Sprinkle w/ parmesan cheese. Bake covered at 350degrees for 20-25min. Let stand about 5 min before serving.
WORLD'S GREATEST BAKED LASAGNA
I got this recipe from my brother-in-law Dan, who got it from the Oregonian newspaper years ago. I've actually given this recipe as a gift! I double the sauce and freeze half for pasta later. Don't be intimidated by the long list of ingredients, it's well worth the effort.
Provided by sherrilljoy
Categories European
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Combine tomato sauce, tomato puree, tomato paste, water, bay leaf and oil in lg saucepan.
- Cook at medium-high heat, stirring constantly to a light boil.
- In a separate frying pan, sauté sausage.
- Drain fat and add garlic, mushrooms and onion, sautéing for 1-2 minutes.
- Add parsley and olives to the tomato sauce mixture and stir in the ground meat mixture.
- Add salt, sugar, oregano, thyme, rosemary, basil and pepper.
- Stir together and cook on med heat until mixture boils, stirring constantly.
- Reduce heat to low and simmer for 20 minutes.
- Preheat oven to 350°.
- Prepare meat sauce.
- Blend together eggs, ricotta cheese, mozzarella cheese and 1 cup Parmesan cheese.
- In a casserole dish layer lasagna as follows:.
- Meat sauce, noodles, cheese mixture, noodles, meat sauce, noodles, cheese mixture, noodles, meat sauce and top with remaining Parmesan cheese.
- Bake for 35 minutes, uncovered.
- Check for doneness by poking through noodles with knife.
Nutrition Facts : Calories 610.9, Fat 43, SaturatedFat 17.8, Cholesterol 148.4, Sodium 2026.7, Carbohydrate 24.6, Fiber 3.8, Sugar 12.6, Protein 33.7
CLASSIC LASAGNA RECIPE BY TASTY
When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.
Provided by Betsy Carter
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
- In a large bowl, mix together the ground beef and marinara sauce.
- In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
- Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
- Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
- Let the lasagna cool for 30-45 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams
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