Classic Lasagna Soup Recipe By Tasty Food

CLASSIC LASAGNA

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.

CLASSIC LASAGNA RECIPE BY TASTY

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!

CLASSIC LASAGNA

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.

CLASSIC LASAGNA

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.

LASAGNA SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
• Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
• Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
• Divide the soup among bowls. Top with ricotta and sliced basil.

CLASSIC LASAGNA SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
• Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
• Add the lasagna noodles and cook until al dente according to package instructions.
• Ladle the lasagna soup into bowls and top with a dollop of ricotta.
• Enjoy!

LASAGNA SOUP

Steps:

• Saute the garlic, onion and vegetables in a large pot on the stove for about 10 minutes.
• Add the spices, tomatoes, tomato sauce and broth and simmer until vegetables reach desired tenderness.
• Stir in the lentils.
• Break the lasagna noodles into pieces and add them to the pot. Simmer until the noodles are cooked.
• Stir in the ricotta and fresh spinach (optional). Adjust the spices if necessary
• Serve warm.

EASY, CLASSIC MEAT LASAGNA RECIPE

Steps:

• Heat the oil in a large skillet over medium heat then add the onion and garlic and cook until beginning to soften.
• Add the beef and sausage and cook until browned then stir in the basil, salt, tomato sauce and tomato paste - simmer together for about 30 minutes.
• If the lasagna noodles need to be pre cooked, do this now - according to package directions. Preheat the oven to 375 F (190 C).
• In a large bowl, mix together the ricotta, parmesan, parsley, eggs, salt and pepper.
• Lightly grease a 9"x13" baking dish and spread a small amount of the tomato sauce in the bottom. Spread 1/3 of the ricotta mixture on some lasagna sheets, then lay them ricotta side up in the bottom of the pan. Spoon on about 1/3 of the meat sauce then sprinkle on 1/3 of the mozzarella. Repeat this process two more times, ending with the mozzarella.
• Bake at 375 for 30 minutes; let stand 10 minutes before slicing and serving.

LASAGNA SOUP

Steps:

• In a dutch oven pot over medium-high heat, brown and crumble the sausage with the onion until there is no pink left and the onions are soft and translucent, about 5 minutes. Add the garlic and cook for 20 seconds until fragrant. Drain off any excess fat.
• Add the chicken stock and scrape up any bits from the bottom of the pot. Add the marinara sauce, crushed tomatoes, pesto, half of the pepper, and salt; stir to combine. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
• While the soup is simmering, break up the lasagna noodles into bite-sized pieces. Cook them per package directions. Stir often so the noodles don't stick to each other or the bottom of the pot. Drain and run cold water over them to stop the cooking process. Drizzle with a bit of olive oil to prevent them from sticking together.
• In a medium-sized bowl, stir together the ricotta, mozzarella, and remaining 1/2 teaspoon of black pepper until combined.
• Add soup to bowls and stir in noodles to serve. Add a generous dollop of the ricotta mixture on top with more pesto, if desired.
• Garnish with freshly grated parmesan cheese and enjoy!