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
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
An easy and delicious, cheesy, classic lasagna recipe that has been in the family for 30+ years. Always a favorite Italian casserole recipe.
Provided by Great Grub, Delicious Treats
Categories Dinner Main Meals
Time 1h40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a large skillet, add olive oil, chopped onions and garlic. Saute for 3-4 minutes.
- Add ground beef and cook until completely browned, drain fat. Return to pan.
- Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.
- Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 20-25 minutes, stirring occasionally.
- Cook pasta according to package directions for al dente, rinse and set aside.
- Lightly spray a 14 x 11½ x 2¼ baking dish (or two smaller size baking dishes) with a non stick spray then add a small amount of meat mixture in the bottom of dish. Spread around.
- Add lasagna noodles (approximately 5, they will overlap onto each other).
- Next, spread ½ of the cottage cheese on top of pasta.
- Spoon ⅓ meat mixture on top of cottage cheese.
- Sprinkle with ½ the Parmesan cheese.
- Next add ⅓ of the mozzarella cheese.
- Repeat with another layer of pasta, cottage cheese, meat mixture, Parmesan cheese, mozzarella cheese.
- Final layer is pasta, remaining meat mixture and remaining cheese.
- Spray a piece of aluminum foil with non-stick cooking spray. Cover with foil, cook for approximately 50-60 minutes. Remove foil and cook for an additional 10 minutes.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 50 g, Protein 46 g, Fat 39 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1681 mg, Fiber 4 g, Sugar 11 g, Calories 736 kcal, UnsaturatedFat 16 g
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
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 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
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
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
EASY CLASSIC LASAGNE
Kids will love to help assemble this easiest ever pasta bake with streaky bacon, beef mince, a crème fraîche sauce and gooey mozzarella
Provided by Angela Boggiano
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.
- Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
- Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.
- Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
- Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25-30 mins until golden and bubbling. Serve scattered with basil, if you like.
Nutrition Facts : Calories 844 calories, Fat 52 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 1.1 milligram of sodium
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
CLASSIC ITALIAN LASAGNA
Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F.
- Bechamel sauce:
- In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
- In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
- In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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
Classic but elevated, this is the lasagna you'll want to make for big family dinners and special occasions.
Provided by Jennifer Segal
Categories Dinner
Time 2h15m
Yield 8
Number Of Ingredients 25
Steps:
- Place the onions, garlic, carrot and celery in the bowl of a food processor fitted with the metal blade; pulse until finely minced but not puréed.
- Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the sausage into the pan and cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.
- Add the remaining tablespoon olive oil to the pan, reduce the heat to medium, and add the minced vegetables. Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.
- Add the wine; continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.
- Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves and bring to a boil. Reduce the heat and simmer, covered, until the sauce is thickened, about 20 minutes.
- Meanwhile, transfer the sausage to a cutting board and chop into smaller pieces (big chunks don't work well in lasagna).
- Add the sausage back to the pan and continue simmering, covered, until the sausage is fully cooked and the flavors meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.
- Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until evenly combined. Add the basil and pulse until finely chopped.
- Preheat the oven to 375°F.
- Spread about 1½ cups of sauce in the bottom of a 13x9x2-inch baking dish. Arrange 3 noodles over the sauce. Dollop a third of the ricotta filling over the noodles, then spread evenly to cover. Sprinkle with ¾ cup of the mozzarella cheese. Repeat the layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and ¼ cup Parmigiano-Reggiano.
- Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes. Remove from the oven and let stand for about 15 minutes before serving.
- Make-Ahead Instructions: The lasagna can be assembled and refrigerated up to 1 day ahead of time.
- Freezer-Friendly Instructions: The lasagna can be frozen for up to 3 months. If freezing it prior to baking, when you're ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe. If the lasagna is already cooked, you can either put it in a freezer-safe container that just fits the leftover piece, or you can cut into individual pieces and wrap each one tightly in plastic wrap and then foil. Reheat it, covered with foil, in a 325°F oven until hot.
Nutrition Facts : ServingSize 1 slice, Calories 776, Fat 45g, Carbohydrate 47g, Protein 46g, SaturatedFat 23g, Sugar 9g, Fiber 4g, Sodium 1812mg, Cholesterol 158mg
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
CLASSIC LASAGNA WITH BéCHAMEL
This classic lasagna recipe is made with béchamel and bolognese for the perfect hearty and cheesy comfort food everyone will enjoy.
Provided by Sarah Holt
Categories Dinner
Time 2h20m
Number Of Ingredients 23
Steps:
- Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
- Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
- Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
- Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
- Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
- Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
- Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
- Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
- Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.
- Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
- Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.
- Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!
Nutrition Facts : ServingSize 1 Serving, Calories 227.03 kcal, Carbohydrate 8.82 g, Protein 20.98 g, Fat 10.88 g, SaturatedFat 4.51 g, Cholesterol 49.81 mg, Sodium 848.8 mg, TransFat 0.01 g, Fiber 0.8 g, Sugar 4.88 g
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- In a large skillet, cook the beef and sausage together over medium heat. While cooking, break it up with a spatula until brown all the way through, 5 to 6 minutes (can add a little olive oil to start if you prefer, but not necessary). Season with salt and pepper. Drain the fat and stir in the pasta sauce.
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GIADA’S CLASSIC ITALIAN LASAGNA | GIADZY
From giadzy.com
Servings 8Total Time 1 hr 15 minsAuthor Giada De LaurentiisPublished 2017-02-16
- For the Bechamel Sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
CLASSIC LASAGNA RECIPE - DELICIOUS ITALIAN FOOD, GREAT FOR ...
From recipesformen.com
4.8/5 (11)Total Time 1 hr 30 minsCategory MainsPublished 2019-02-05
- I like to use a wok to fry the ingredients. It is just easier for me and stops me making too much mess in the kitchen as I get less spillage. I also have a wok with a lid, which enables me to simmer the mixture without losing too much fluid.
- Firstly fry the minced beef until it is browned. Then pour away any fat that has been produced and put the cooked mince onto a plate. Next, using the same wok, fry the onion and garlic until softened.
- Then add the meat back to the pan. Add the beef stock, chopped thyme, tomato puree, Worcester sauce and tinned tomatoes and slowly bring to the boil. Then cover the pan and simmer on a low heat for about 30 minutes, until the meat sauce has nicely cooked.
CLASSIC LASAGNA WITH BECHAMEL SAUCE - MUCH BUTTER
From muchbutter.com
5/5 (1)Servings 8Cuisine ItalianCategory Main Course
- Heat olive oil in a pan over medium heat. Add onion then sauteed until translucent for about 3 minutes.
- In a pan, melt butter over medium heat. After melted, add the flour and toast until the flour turns a little bit golden.
LASAGNE RECIPE - HOW TO MAKE LASAGNE - GOOD HOUSEKEEPING
CLASSIC LASAGNA - A FAMILY FEAST®
From afamilyfeast.com
4.9/5 (14)Total Time 2 hrsCategory EntreeUploaded 2019-09-09
- Cook lasagna noodles according to box directions but keep them slightly undercooked (cook approximately 7-8 minutes). They should still have a good bite to them. Rinse and cool. Keep moist while you prepare the rest of the dish.
- In a large skillet, heat the olive oil and cook the onions for about two minutes over medium high heat. Add the garlic and cook one more minute. Add the meat, stir and cook until there is no pink. Depending on the fat content of the meat you are using, you may need to drian off some liquid. There should only be a few tablespoons of liquid after cooking the meat. Add crushed tomatoes, tomato paste, 1 teaspoon salt, ¼ teaspoon pepper, oregano, basil, red pepper flakes and mint. Reduce to medium and simmer ten minutes, stirring occasionally. Set aside.
- In a medium bowl, mix ricotta, 1 cup shredded mozzarella, beaten eggs, 1 cup Parmesan cheese, 1 teaspoon salt, ¼ teaspoon pepper and the chopped parsley. Mix to combine and set aside.
SUPER-FAST CLASSIC LASAGNA RECIPE - KRISTEN STEVENS | FOOD ...
From foodandwine.com
Servings 3-4Total Time 1 hr 15 minsCategory LasagnaPublished 2015-09-24
- Preheat the oven to 425°. In a large pot of salted boiling water, cook the lasagna noodles until they are al dente, about 6 minutes. Drain the noodles, rinse them under cold running water and set aside.
- In a large frying pan, heat the extra-virgin olive oil over medium high heat. Add the onion and cook for 5 minutes, or until it is soft and beginning to brown. Add the garlic and cook for 30 seconds. Add the ground beef and cook, stirring occasionally, for 10 minutes, until the beef starts to brown. Add the marinara sauce, balsamic vinegar and season generously with sea salt and freshly ground pepper.
CLASSIC LASAGNA (ITALIAN COMFORT FOOD) - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
4.9/5 (15)Servings 12Cuisine ItalianCategory Dinner
- Prepare pasta according to package instructions. Drain and set aside to cool slightly, just enough to be able to handle.
CLASSIC LASAGNA RECIPE - HOW TO MAKE LASAGNA - DELISH
From delish.com
4.2/5 (58)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 LASAGNE - TASTEMADE
From tastemade.co.uk
- Heat the butter in a large saucepan on a low heat. Tip in the pancetta and cook for 5 minutes until the fat is starting to melt, then scoop it out with a slotted spoon and put it to one side. Add the finely chopped onion, carrot and celery to the pan. Cook very gently for 15 minutes, stirring often, to soften and sweeten the vegetables without them browning.
- Once the vegetables are soft, add the pancetta back to the pan and crumble in the minced beef and pork, then add the salt and pepper. Turn up the heat to medium and carry on cooking, stirring the meat around for 5-10 minutes until any liquid has evaporated and there is a sticky brown crust on the bottom of the pan - this will create extra flavour! Add the white wine and use a wooden spatula to scrape up the crust from the bottom of the pan, then cook for another few minutes until the wine evaporates.
- Preheat the oven to 140 C. Add the tinned tomatoes and water to the pan. Mix them through and bring the sauce to a simmer, then put the lid on and put into the oven for 3 hours. Check the pot occasionally, giving it a stir and adding another 100 millilitres of water if it starts to look dry - although it shouldn’t.
CLASSIC LASAGNA RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
Servings 12Cholesterol 120 mgCalories 442Calories 442 per serving
CLASSIC ITALIAN LASAGNA
From balancingmotherhood.com
5/5 (1)Total Time 1 hr 10 minsCategory Dinner, Main CourseCalories 644 per serving
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From thesouthafrican.com
5/5 (1)Category MainCuisine ItalianTotal Time 1 hr 30 mins
CLASSIC LASAGNA ⋆ MOTIVATE EDUCATE REPEAT
From motivateeducaterepeat.com
5/5 (2)Category Dinner, Lunch, Main CourseCuisine ItalianEstimated Reading Time 7 mins
GOOD FELLAS PIZZA MENU: PIZZA DELIVERY WARRENTON, VA ...
From slicelife.com
4.8/5 (367)
CLASSIC LASAGNA - THE ULTIMATE HOMEMADE COMFORT FOOD
From thesouthafrican.com
Cuisine ItalianCategory DinnerServings 10Total Time 1 hr 30 mins
CLASSIC LASAGNA RECIPE & MEAL KITS DELIVERY | CHEFDROP
From chefdrop.ca
Category Meal Kits > Comfort Classics
CLASSIC LASAGNA | FOOD DISHES, FOOD, YUMMY FOOD
From pinterest.ca
Estimated Reading Time 30 secs
BEST CLASSIC ITALIAN LASAGNA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3/5 (52)Total Time 1 hr 15 minsServings 6
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From allrecipesguide.net
Estimated Reading Time 3 mins
CLASSIC LASAGNE - FOOD & HOME MAGAZINE
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