LASAGNE
Little is more satisfying than cooking a classic to perfection - Sarah Cook gives us a lesson in how to make lasagne
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 25
Steps:
- First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
- For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
- Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
- Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
- To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
- Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
- Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
- Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.
Nutrition Facts : Calories 794 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.7 milligram of sodium
EASIEST EVER LASAGNE
Lesley Waters shows how easy it is for kids to try their hand in the kitchen
Provided by Lesley Waters
Categories Dinner, Lunch
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
- Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
- While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
- Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
- Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
- Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.
Nutrition Facts : Calories 612 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.52 milligram of sodium
THE EASIEST LASAGNA EVER
The name says it all! Whether it's a holiday or any ordinary night of the week, you don't need to spend hours making a delicious lasagna when we've got the formula for making The Easiest Lasagna Ever!
Provided by Ginsburg Enterprises
Categories Pastas
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a skillet over medium-high heat, cook sausage 8 to 10 minutes, or until browned; drain and set aside.
- In a medium bowl, combine ricotta cheese, egg, 1 cup of the shredded mozzarella cheese, and the basil; set aside.
- Pour half the spaghetti sauce into prepared baking dish. Cover sauce with half the uncooked noodles; spread cheese mixture over noodles, then layer over that the sausage, mushrooms, 1 cup shredded mozzarella cheese, remaining noodles, and remaining sauce. Pour 1/4 cup of water into each corner of baking dish. Cover tightly with aluminum foil.
- Bake 1-1/4 hours. Do not unseal the top until cooking time is complete. Remove from oven, uncover, and top with remaining mozzarella cheese and the Parmesan cheese; bake 8 to 10 additional minutes, or until cheese is melted.
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.
EASY LASAGNA
Make and share this Easy Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.
- In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.
- Add water and all but 1 cup of spaghetti sauce to beef.
- Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan.
- Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.
- Spread half the cheese mixture over the noodles.
- Spoon a third of the beef mixture over the cheese layer.
- Repeat layers once.
- Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.
- Cover and bake 50 minutes.
- Sprinkle remaining mozzarella cheese over the top.
- Let stand 5 minutes before serving.
EASY LASAGNA RECIPE
Truly the easiest lasagna recipe you'll ever make! No pre-cooking lasagna noodles, no grating cheeses, no homemade sauces. Yet it's so perfectly delicious!!
Provided by Jaclyn
Categories Main Course
Time 1h18m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spray a 12 by 8-inch baking dish with non-stick cooking spray.
- Heat a 12-inch non-stick skillet over medium-high heat. Crumble in beef and cook and break up beef until cooked through.
- Remove from heat and stir in marinara sauce and vegetable broth (I like to swish the vegetable broth around in the empty jar of marinara sauce to remove any excess, totally optional).
- To assemble lasagna, spread 1/3 of the marinara sauce (about 1 1/2 cups) into bottom of baking dish. Top with 3 uncooked lasagna noodles.
- Spread 1/2 of the ricotta over the noodles using the back of a spoon. Top evenly with 1/2 of the mozzarella (1 cup) and 1/2 of the parmesan (1/4 cup). Top with another 1/3 of the sauce.
- Add 3 more uncooked lasagna noodles then spread evenly with with remaining 1/2 of the ricotta. Pour and spread over last 1/3 of the sauce. Top with remaining 1/2 of the mozzarella and parmesan.
- Cover tightly with foil (you can grease first if the top of the lasagna will be touching the foil so cheese doesn't stick), bake 40 - 45 minutes until pasta is fairly tender.
- Remove foil then continue to bake uncovered 10 minutes, or until lasagna is just tender (not soggy. There will seem to be a little liquid on the sides still). Let rest 5 minutes before slicing. Garnish with fresh basil or parsley if desired.
Nutrition Facts : Calories 483 kcal, Carbohydrate 26 g, Protein 34 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 103 mg, Sodium 777 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 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 ULTIMATE LASAGNE
The ultimate homemade lasagne, made with beef and pork, fresh pasta, Italian mozzarella and creamy béchamel. Delicious.
Provided by Katie and Giancarlo Caldesi
Categories Main course
Yield Serves 10
Number Of Ingredients 23
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.
- Add the beef and pork mince and cook until the liquid from the meat has been absorbed.
- Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.
- Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.
- To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
- In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
- For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.
EASIEST LASAGNA EVER
Nothing beats classic lasagna. And this is the easiest recipe you will ever make. It can be made ahead and it's freezer-friendly too!
Provided by Chungah Rhee
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined. In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.
EASY HOMEMADE LASAGNA
Homemade lasagna is a classic, delicious dinner that every family should have in their recipe rotation.
Provided by Holly Nilsson
Categories Casserole Main Course Pasta
Time 1h45m
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
- Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
- Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
- Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, and egg.
- Add 1 cup meat sauce to a 9x13 pan. Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce. Repeat twice more.Finish with 3 noodles topped with remaining sauce.
- Cover with foil and bake 45 minutes.
- Uncover, sprinkle with remaining cheese (2 ½ cups mozzarella cheese and ¼ cup parmesan), and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
- Rest 10-15 minutes before cutting.
Nutrition Facts : Calories 377 kcal, Carbohydrate 28 g, Protein 29 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 857 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BEST EVER EASY LASAGNA
Make and share this Best Ever Easy Lasagna recipe from Food.com.
Provided by bulgarican
Categories One Dish Meal
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
- Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
- Repeat layers till last 3 noodles.
- Top last noodles with remaining sauce, mozzarella, and parmesan.
- For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
- For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.
Nutrition Facts : Calories 396.1, Fat 19.5, SaturatedFat 10.4, Cholesterol 80.5, Sodium 1082.5, Carbohydrate 32.4, Fiber 1.3, Sugar 10.8, Protein 22.3
EASY LASAGNA
For a supper to please a crowd, Pam Beerens of Evart, Michigan Layers Lasagna noodles with meat sauce and a tasty cottage cheese mixture to make this speedy version of a traditional favorite.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 282 calories, Fat 13g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
BEST HEALTHY VEGAN LASAGNA
Spread the loveThis vegan lasagna recipe will make you forget that meat was ever in lasagna! There isn't meat or traditional cheese...
Provided by Jenn
Categories Main Dish
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Warm up the oven to 425 degrees Fahrenheit Start with the cashew cream:
- In a blender, combine the soaked cashews, lemon juice, water, vinegar, salt, and mustard. Blend until smooth and creamy. Be sure to capture any on the side of the blender. If needed, you can add more water but not more than a 1/4 cup. Set aside.
- Mushroom Veggie Mixture:
- To a saute pan, add the oil and warm it. To that, add in the mushrooms, carrots, onions until tender. This should take about 10 minutes.
- Add the spinach and stir gently as it wilts. Then add the garlic and cook for about 30 seconds to draw out the flavor. Quickly salt and pepper and pull from the heat. Set aside.
- Layering:
- 3/4 cup of marinara goes into the 9 x 9-inch glass baking pan, spreading carefully to ensure the bottom is fully coated.
- Place three noodles into the pan, snapping off the needed noodles to get a good fit.
- In goes 1 cup of the cashew cream, followed by half of the mushroom veggie mix.
- End the layer with 3/4 cup of marinara.
- 3 more noodles, 1 cup of cashew cream (keep remaining cashew cream for later), and the mushroom veggies' last half.
- Top with the final three noodles, 3/4 cup of the marinara smoothing it out across the top.
- Take parchment paper, spray the side that will be faced down onto the baking dish with a bit of spray oil to help prevent it from sticking.
- Cover the baking dish with the prepared parchment paper followed by a sheet of aluminum foil.
- Place the baking dish onto a baking sheet to catch any juices that may overflow, and into the oven, it goes.
- Bake for 25-30 minutes in the oven at 425 degrees Fahrenheit. You want the corners to be browning and the sauce to bubble warm.
- Remove from the oven and let it rest 15-20 minutes to set up. Add the cashew cream to the top of the cooling lasagna. The creams should spread nicely with the heat from the lasagna, but if not, add water to it to thin it out the consistency before.
- Cut and serve!
Nutrition Facts : Calories 537, Fat 23.3
EASY CHICKEN BROCCOLI LASAGNA
This Chicken Broccoli Lasagna only uses FIVE ingredients but is packed with flavor and makes an amazing, hearty dinner! Thick layers of broccoli, chicken and ch...
Provided by Casey Rooney
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Spray a 9×9 baking dish with cooking spray. Then, spread a few tablespoons of Alfredo sauce on the bottom of the dish.
- Lay 4 lasagna noodles onto the bottom of the dish. You may have to break them in half and overlap them a bit.
- On top of the lasagna noodles, layer on half of the chicken.
- Then layer on half of the broccoli.
- Pour half of the sauce over the top of everything. Make sure you get the edges and into the corners!
- Top with half the cheese, then REPEAT with the remaining ingredients: noodles, chicken, broccoli, sauce. DO NOT put on the last layer of cheese yet!
- Cover the dish with foil and bake at 350°F for 35-40 minutes.
- Uncover and add the remaining cheese. Cook UNCOVERED another 15 minutes until lasagna is bubbly and cheese is nice and melted. Optional: broil for 2-3 minutes to get nice browned spots on the cheese.
- Allow the dish to rest for 5-10 minute. Cut into squares and serve!
More about "easiest lasagna food"
EXTRA-EASY LASAGNA RECIPE | MYRECIPES
From myrecipes.com
5/5 (71)
- Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
- Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
- Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
THE EASIEST SPINACH LASAGNA ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
5/5 (10)Total Time 1 hr 10 minsCategory DinnerCalories 494 per serving
- In a 13 x 9 inch baking dish, spread ¾ cup sauce on the bottom. Layer a few of the noodles on top. Spread a third of the cheese mixture on top of that and then another 3/4 cup sauce. Repeat layers until all ingredients are gone, ending with the sauce.
- Top with remaining ¼ cup Parmesan, cover with foil, and bake for 30 minutes. Remove foil and bake for another 20 to 25 minutes or until the noodles have completely softened. Let rest for 5 minutes, serve warm, and enjoy!
LITERALLY THE *BEST* LASAGNA RECIPE - LAUREN'S LATEST
From laurenslatest.com
Ratings 48Calories 359 per servingCategory Dinner
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add in onion and saute 2-3 minutes. Add in garlic and ground beef. Break meat apart as it browns. Once meat has browned completely, pour in diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, Italian Seasoning and salt. Bring to boil, then reduce heat to simmer. Cook sauce 1-2 hours or until very thick. You may have to add a little extra water as it reduces down to prevent scorching. This is normal.
- While meat sauce cooks, make the cheese layer: stir cheeses together in a bowl with basil, parsley and salt & pepper. Set aside.
- Spread 1/2 cup prepared sauce in the bottom of a lightly greased 9x13 baking dish. Layer in 5-6 noodles across the bottom to completely cover. Spread half of the cheese mixture overtop of the noodles and then one third of the sauce. Top with another layer of noodles, the second half of the cheese mixture and another third of the sauce. Final layer is the last of the noodles and the last of the meat sauce. Sprinkle with 1/4 lb. grated mozzarella cheese. So real quick, here is the order of the layers:Meat Sauce (just a little so the noodles don't stick to the bottom)NoodlesCheese FillingMeat SauceNoodlesCheese FillingMeat SauceNoodlesMeat SauceMozzarella Cheese
HOW TO MAKE THE EASIEST LASAGNA EVER | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
THE BEST LASAGNA RECIPE - EASY TO MAKE!
From kristineskitchenblog.com
Ratings 8Calories 386 per servingCategory Main Course
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions for the minimum cook time. Then, drain the noodles and rinse them with cold water. You can lay them out on parchment paper to keep them from sticking together.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes, stirring occasionally. Add the ground beef and cook, crumbling, until the beef is browned. Season with salt and pepper. Add the minced garlic and cook, stirring, for 30 seconds.
- Add the marinara sauce, Italian seasoning and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally.
EASY HOMEMADE LASAGNA RECIPE | A MIND "FULL" MOM
From amindfullmom.com
4.8/5 (13)Total Time 1 hr 10 minsCategory Main CourseCalories 261 per serving
- Preheat a large skillet over medium-high heat. Add in meat and begin to brown. Add in 1 teaspoon garlic powder, ½ teaspoon salt, and 1 teaspoon oregano and brown fully. Turn off heat and drain off any excess grease on meat and return to skillet. Add in spaghetti sauce and 1 cup of water and mix well.
- Mix the cottage cheese with parsley, minced garlic, crushed red pepper flakes, Italian seasoning, egg, and 1/4 cup Parmesan cheese until well combined.
GRANDMA'S LASAGNA RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrsServings 10-12Published 2015-03-13
- In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the chuck and sirloin and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains.
- Meanwhile, heat a large skillet. Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes.
- In a large bowl, combine the ricotta with the parsley, basil and 1/4 cup of the Parmesan. Add two-thirds of the shredded mozzarella and season with salt and pepper.
- Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water.
- Preheat the oven to 375°. Spread 1 cup of the sauce in the bottom of a 9-by-13-inch glass baking dish. Line the dish with 4 overlapping noodles. Spread one-half of the ricotta mixture over the noodles, then top with one-half of the sausage, 1 1/2 cups of the sauce and another 4 noodles.
- Bake the lasagna for about 45 minutes, or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.
LASAGNA GARDENING - HOW TO BUILD AN EASY VEGETABLE GARDEN ...
From ecohome.net
Estimated Reading Time 6 mins
- Lasagne gardens; Lay out the garden boundaries. When lasagne gardening, design the perimeter in whatever way floats your boat – use a string line, lay down some logs or old 2x4s to help create perfectly straight angles and lines.
- The first layer of lasagna gardening is grass. Celebrate your victories, step one complete. The first layer of the garden is the existing grass as it is rich with nitrogen.
- Lay down cardboard to kill the grass. Laying down cardboard on the grass will kill it as well as any weeds, and once the cardboard breaks down, it simply becomes part of the soil and it doesn’t impede the roots from reaching the nutrients in the soil below.
- Cook your lasagna garden. Moisture encourages decomposition and attracts earthworms so, first, water the cardboard or newspaper. If you’re working under a blazing hot sun, only water as far ahead as you will get in 10 minutes or so, or it will dry out before you get there and you will need to water it again.
- Leaves on top of cardboard is like sauce on pasta. A thin layer of leaves on top of the carboard will add nutrients, as well as ferulic acid, and speed up the process of all the matter breaking down.
- Compost or manure on top of leaves layers the lasagna. Here is where you will need to add a thin layer of compost - sheep, chicken, sea compost, pick whichever kind of poop resonates with you or which smell you can most comfortably tolerate.
- It’s planting time in the lasagna garden! At this point you are ready to plant your seeds or even ‘starts’ if you purchased or started your own plants in pots.
THE EASIEST VEGAN LASAGNA - LOVING IT VEGAN
From lovingitvegan.com
Ratings 18Calories 353 per servingCategory Entree, Savory
- Sauté the mushrooms in the soy sauce for a minute. Then cover the pot and leave on medium heat until the mushrooms have released their water.
- When most of the mushroom water has cooked off, add the 3 cans of chopped tomatoes and bring to a simmer.
EASY LASAGNA RECIPES - OPRAH.COM
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ABSOLUTE BEST EVER LASAGNA RECIPE - FOOD.COM | RECIPE ...
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‘WORLD’S BEST LASAGNA’ OR BOLOGNESE LASAGNE? LET’S MAKE ...
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EASY SKILLET LASAGNA - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
5/5 (25)Total Time 45 minsCuisine Gluten-FreeCalories 425 per serving
EASY LASAGNA - FOOD FANATIC
From foodfanatic.com
5/5 (2)Total Time 1 hr 15 minsCategory DinnersCalories 1232 per serving
THE EASIEST COTTAGE CHEESE LASAGNA - MIDWEST FOODIE
From midwestfoodieblog.com
5/5 (1)Total Time 50 minsCategory Main DishCalories 337 per serving
EASY CLASSIC LASAGNA RECIPE - PREGO® PASTA SAUCES
From campbells.com
4.9/5 (14)Total Time 1 hr 10 minsServings 12Calories 442 per serving
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