WORLD'S BEST LASAGNA
This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.
Provided by dojemi
Categories < 4 Hours
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 21
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 tablespoon 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.
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
THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN)
"I'm sure everyone has his own favorite lasagna recipe, but I'd just like to offer that this really is The Best Lasagna Ever. Part of its appeal is that the ingredients used are totally basic; you don't have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it's the easiest thing in the world." Aside from the simplicity and availability of ingredients, however, this lasagna is just dadgum good.
Provided by FeelinYummy
Categories < 60 Mins
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- Preheat oven to 350 degrees.
- Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
- Cook over medium-high heat until browned.
- Drain half the fat; less if you're feeling naughty.
- Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
- Set aside.
- In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
- Stir together well, set aside.
- Cook lasagna until "al dente" (not overly cooked).
- To assemble:.
- Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
- Spoon half the cottage cheese mixture over the noodles, spread evenly.
- Cover cottage cheese with a layer of mozzarella cheese.
- Spoon a little less than half the meat mixture over the top.
- Repeat, ending with meat mixture.
- Sprinkle top generously with extra Parmesan.
- Either freeze, refrigerate for up to two days, or bake immediately:
- 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Nutrition Facts : Calories 575.5, Fat 32.8, SaturatedFat 14.4, Cholesterol 147, Sodium 1466.1, Carbohydrate 29.1, Fiber 3.2, Sugar 6.5, Protein 40.6
ABSOLUTE BEST EVER LASAGNA
My family's favorite. This is a very meaty lasagna. We prefer it with cottage cheese, but you can easily substitute ricotta.
Provided by ratherbeswimmin
Categories Cheese
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 540.5, Fat 29.6, SaturatedFat 15.1, Cholesterol 142.3, Sodium 1054.7, Carbohydrate 30.9, Fiber 3.3, Sugar 7.4, Protein 37.8
BEST-EVER LASAGNA
Yikes, another lasagna recipe you say? I love all the variations of this Italian classic, but this one is the best I've ever had. I think it's originally from the Taste of Home cookbook series, but I've tweaked it to my family's taste...and hopefully yours too. Note: Allow about 2 hours and 40 minutes from kitchen to table because the sauce needs to simmer for 1 hour and then the lasagna, once assembled, needs to cook for 50-70 minutes and rest for 15 minutes before serving.
Provided by RedhairMac
Categories One Dish Meal
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 20
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.
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