CLASSIC LASAGNA
A definite crowd-pleaser, this classic lasagna is thick, rich and meaty with lots of cheese-just the way I like it. Even though my parents were Hungarian, I have a weakness for savory Italian foods like this. -Suzanne Barker, Bellingham, Washington
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. , In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. , In a greased 13x9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan cheese. , Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving.
Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 636mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 21g protein.
CLASSIC LASAGNA
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Provided by Barb R
Categories World Cuisine Recipes European Italian
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g
EASY CLASSIC LASAGNA RECIPE
Make lasagna just as good as Grandma's with our Easy Classic Lasagna Recipe! In just one hour, this classic lasagna recipe is ready to be enjoyed.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally. Stir in pasta sauce; cover. Simmer on medium-low heat 15 min., stirring occasionally.
- Spread 1/3 of the pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles, half the cottage cheese and 1/3 of the mozzarella. Repeat layers. Cover with remaining noodles, pasta sauce mixture and mozzarella; sprinkle with Parmesan.
- Bake 30 min. or until heated through. Remove from oven; let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
CLASSIC LASAGNA
I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite. This recipe comes from my mother. I think she got it off the back of a "Mueller's Lasagna box.
Provided by keen5
Categories Meat
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In large heavy pan lightly brown beef and onion in oil.
- Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
- Meanwhile cook lasagne as directed; drain.
- In 13x9x2" baking pan, spread about 1 cup sauce.
- Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
- Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
- Allow to stand for 15 minutes; cut in squares to serve.
- Makes 8 servings.
- I make this a lot and serve with Italian garlic bread and salad.
- It always gets a rave review, especially if the mozzarella strings with every bite.
Nutrition Facts : Calories 506.1, Fat 29.8, SaturatedFat 14.5, Cholesterol 101, Sodium 1453, Carbohydrate 28.1, Fiber 3.7, Sugar 7.3, Protein 33
CLASSIC LASAGNA
My own variation. I make everything except the mozzarella from scratch (including the ricotta! see recipe #413789 - you will need 3-4 quarts of milk!).
Provided by DrGaellon
Categories Cheese
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F Heat olive oil in a large skillet until shimmering. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add beef and saute until pinkness is gone. Drain and discard excess fat. Make a space in the center of the pan and add tomato paste; stir the paste around the open space until it begins to brown, then stir in meat and onions.
- Drain tomatoes; pour the juice into a small saucepan over medium-high heat. Boil the juice until syrupy. Process the tomatoes in a blender or with a stick blender until fairly smooth. Add tomatoes and boiled juice to drained beef and onion, along with wine, anchovy paste, basil, oregano, thyme, bay leaves, salt and pepper. Simmer gently, uncovered, 30 minutes, stirring occasionally, until flavors blend. Remove and discard bay leaves, and set sauce aside.
- Beat egg lightly. Add ricotta, basil and parmesan cheese and stir well to combine.
- Spray a 13x9x3 pan with non-stick cooking spray (13x9x2 will probably boil over!). Spread 1/3 cup of sauce across bottom of pan and top with 3 lasagna noodles. Spread 1/2-3/4 c sauce, 3/4 c ricotta, 1 c mozzarella and 1/4 c parmesan (in that order) across noodles. Repeat this a total of 3 times, using 9 noodles. Place the last 3 noodles on top. Top with remaining sauce, remaining mozzarella and remaining parmesan. Tent loosely with foil and bake in preheated oven 30 minutes. Remove foil and bake another 20-30 minutes, until bubbly and cheese is beginning to brown. Let rest at room temperature at least 15 minutes before cutting and serving.
Nutrition Facts : Calories 536.6, Fat 36.4, SaturatedFat 19.2, Cholesterol 155.3, Sodium 897.3, Carbohydrate 10.8, Fiber 1.5, Sugar 4.8, Protein 38.7
CLASSIC LASAGNE
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4-6 servings.
Number Of Ingredients 18
Steps:
- First make the bechamel sauce. In a saucepan melt butter. Add flour, stir to combine and cook for 3 minutes. Then add the hot milk, and cook whisking occasionally for 3-5 minutes until thickened and lightly coating the back of a spoon. Season to taste with salt, pepper, and nutmeg and set aside. For the meat sauce, in a skillet melt butter. Add onions, carrots, celery and cook, stirring occasionally for 5 minutes. Then add the smoked ham and cook for another 5 minutes. Add ground beef and pork, and white wine, stir to combine and reduce 1 minute. Add plum tomatoes, chicken stock, tomato paste, bay leaf, oregano, salt & pepper to taste. Bring to a boil and simmer 1 hour.
- Preheat oven to 350 F. Brush the bottom and sides of a 9x12x13-inch baking dish with butter. Spread a layer of the meat sauce evenly over the bottom of a baking dish. Then add 1 cup of the bechamel sauce-smoothing it over the meat sauce. Add 1/3 of the lasagne sheets. Continue with 3 more layers. Sprinkle top with parmesan cheese. Place in oven and bake for 30 minutes, or until the cheese is bubbling.
CLASSIC CHEESY LASAGNA
This is very good and easy to make. It comes from my 1981 cookbook "Favorite Brand Name Recipes". I have been making this for years. It is a favorite of my family. Please note that I alter some of the ingredients to my taste. I usually add more parsley, oregano, garlic powder, so alter to your taste. Enjoy!
Provided by Melanie Murray
Categories Cheese
Time 1h20m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 16
Steps:
- In large heavy pan, lightly brown beef and onion in oil.
- Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano.
- Simmer uncovered, stirring occasionally, 30 minutes.
- Meanwhile cook lasagna as directed on package.
- Drain lasagna.
- In 13x9x2-inch baking pan, spread about 1 cup sauce.
- Alternate layers of lasagna, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan cheese.
- Bake at 350°F for 40-50 minutes until lightly brown and bubbly.
- Allow to stand 15 minutes; cut in squares to serve.
OLIVE GARDEN LASAGNA CLASSICO
Copycat Recipe of Olive Garden Lasagna Classico. My wife loves this version of lasagna. Every special occasion, we had to go to Olive Garden, just for the Lasagna and breadsticks
Provided by Swordbreaker
Categories < 4 Hours
Time 1h30m
Yield 1 13x9 in Pan, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour.
- Bring a large pot of salted water to a boil.
- Add the dry lasagna to the boiling water and cook until al dente. Remove and place on baking sheet coated with olive oil. Toss the pasta to coat it completely.
- Preheat the oven to 400 degrees F.
- In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella.
- Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes.
- To serve, spoon on meat sauce on a warm plate. Place a large square of lasagna on the pool of sauce. Top with Parmesan and a basil leaf.
Nutrition Facts : Calories 376.5, Fat 22, SaturatedFat 9.2, Cholesterol 61.3, Sodium 960.9, Carbohydrate 24.1, Fiber 2.6, Sugar 5.6, Protein 21.2
TRADITIONAL LASAGNA
This recipe by Lorri Foockle won "Grand Prize" in a "Taste of Home" magazine. With five kinds of cheese it is by far THE BEST lasagna I've ever tasted!
Provided by Carrie Ann
Categories Meat
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
- Add the next seven ingredients.
- Simmer, uncovered, for 1 hour, stirring occasionally.
- In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
- Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.
- Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella.
- Top with remaining noodles, meat sauce and mozzarella (dish will be full).
- Cover and bake at 375°F for 50 minutes.
- Uncover; bake 20 minutes longer.
- Let stand 15 minutes before cutting.
CLASSIC LASAGNE
Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 9
Steps:
- To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
- Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
- Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
- Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
- Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
- Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
- Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
- Scatter 125g torn mozzarella over the top.
- Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.71 milligram of sodium
More about "classic lasagna recipe recipe 55 food"
CLASSIC LASAGNA RECIPE - HOW TO MAKE LASAGNA - DELISH
From delish.com
4.2/5 (59)Calories 533 per serving
- Remove from heat and drain fat. Return beef to skillet and add garlic and oregano and cook, stirring, for 1 minute.
CLASSIC LASAGNA RECIPE | MYRECIPES
From myrecipes.com
CLASSIC LASAGNA - EASY RECIPES FROM HOME - HALL NESTING
From easyrecipesfromhome.com
CLASSIC LASAGNA | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE LASAGNA BOLOGNESE FROM SCRATCH RECIPE
From foodhousehome.com
TRADITIONAL ITALIAN SPINACH LASAGNA RECIPE
From foodhousehome.com
BEST CLASSIC ITALIAN LASAGNA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
DELICIOUS LASAGNA RECIPE YOU SHOULD TRY - FOODHOUSEHOME.COM
From foodhousehome.com
IS EGG NECESSARY IN LASAGNA? (RECIPE INCLUDED)
From foodhousehome.com
CLASSIC LASAGNA RECIPE - FOOD.COM
From food.com
CLASSIC LASAGNA RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
LASAGNA (CLASSIC MUELLER'S RECIPE) RECIPE - FOOD.COM
From pinterest.com
EASY, CLASSIC MEAT LASAGNA RECIPE - COMFORTABLE FOOD
From comfortablefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love