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
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.
EASY LASAGNA II
My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!
Provided by Joanie Heger
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g
LASAGNA (TRADITIONAL ITALIAN RECIPE)
A traditional Italian lasagna recipe using quality ingredients and no sausage, cottage cheese or sugar.
Provided by Christina Conte
Categories Main Courses
Time 1h50m
Number Of Ingredients 17
Steps:
- In a large, heavy pot, put the olive oil, garlic and parsley over medium high heat. When the garlic begins to brown, increase the heat and add the ground beef. Break up the beef, but keep it rather chunky. Sprinkle with about 1/2 tsp of salt.
- When the beef is beginning to dry up, add the tomatoes and stir well. Add more salt, then lower the heat and allow to simmer for about an hour, stirring from time to time. Taste for salt and add pepper.
- When the sauce is ready, add the torn basil leaves. Remove about a cup (8 oz) of plain sauce (leave the ground beef in the pot and save for the top layer). Refrigerate the meat sauce when cool, or set aside if using right away.
- Melt the butter in a medium pot then add the flour. Keep stirring to cook the flour for at least 5 minutes, but don't let it brown. Pour in a little of the milk, and stir quickly to incorporate.
- Continue stirring and adding milk a little at a time. Once all the milk is mixed into the flour and butter mixture, add more.
- Add more milk each time as the composition gets more sauce-like.
- When all the milk has been added, season with about 1/2 tsp salt, a dash of nutmeg and about 1/4 tsp white pepper. Taste and adjust as needed. Keep a lid on the sauce if not using right away.
- Boil the noodles in plenty of salted water, making sure to keep moving them so they don't stick together. Remove the noodles from the heat 5 minutes BEFORE the instructed time on the box.
- Reserve about 2 cups of the pasta water. Drain most of the water and then fill the pot with cold water just to cover the noodles. This will stop the pasta from cooking further.
- Put a thin layer of sauce (no meat) on the very bottom of the 9x13 pan.
- Add three pieces of lasagna lengthwise, then top generously with a quarter of the bechamel sauce.
- Next, dollop on the meat sauce, but don't add so much that the lasagna will only be sauce at the end.
- Sprinkle on about a quarter of the mozzarella.
- Then top with more lasagna sheets, however, this time, cut them to 9" strips so that you can place them in the opposite direction. This gives the lasagna structure so that it can hold together when cut. Cut the pieces so that it covers the bottom layer without leaving too much space.
- Repeat with the bechamel, meat sauce and mozzarella another three times so that there are 5 layers of pasta and 4 layers of filling.
- You may or may not have leftover meat sauce, depending on how much sauce you added. However, if you do use it all, take some of the reserved pasta water (about a cup) and rinse the pot with it and add it to the lasagna before the top layer goes on.
- Alternatively, just pour the water directly onto the lasagna. We didn't fully cook the pasta, so it will absorb more liquid as it cooks in the oven.
- The top of the lasagna will have the strips lengthwise, so I usually pull four (I overlap the top layer) of the best looking pieces (which aren't broken or cut) and save them for the top.
- Lastly, sprinkle some grated Parmesan on top of the lasagna before baking.
- Cover with foil (but make sure the foil doesn't touch the lasagna as tomatoes will eat through the foil) and put in a preheated 400 F (200 C) degree oven for 20 minutes.
- Remove the foil and continue to bake for another 10 to 20 minutes, depending on how crispy you want the top.
- The edges will be bubbly when you remove it from the oven, so be careful. Allow to cool for about 10 minutes before cutting.
Nutrition Facts : Calories 416 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 442 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
THE MOST AMAZING LASAGNA RECIPE
The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!
Provided by Rachel Farnsworth
Categories Main Dish
Time 2h20m
Number Of Ingredients 23
Steps:
- In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
- Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
- In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
- Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
- To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.
Nutrition Facts : Calories 834 kcal, Carbohydrate 54 g, Protein 63 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 174 mg, Sodium 1514 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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 ITALIAN SAUSAGE LASAGNA
This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
EASY ZUCCHINI LASAGNA
Learn how to make this lower carb zucchini lasagna! Every bite has the flavors of a classic lasagne but with vegetable noodles instead of pasta. Each layer is rich in garlicky flavor, melted Italian cheeses, and lots of basil for freshness!
Provided by A Simple Palate
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 375F.
- Salt & pre-bake zucchini noodles: arrange zucchini slices on sheet pan lined with parchment paper. Sprinkle with course sea salt - let sit for 5-10 minutes so zucchini "sweats" any excess moisture. Use paper towels to press and dry zucchini noodles. Then bake noodles for 8-10 minutes - pat them dry when finished baking. Note: pre-baking the zucchini will help dry up even more moisture from the noodles.
- Ricotta filling: in a medium-sized bowl, mix all of ricotta filling ingredients together.
- Layer ingredients: In a 13x9 baking dish, layer lasagna: spread a thin layer of sauce on the bottom of the dish, add layer of cooked zucchini noodles, thin layer of ricotta filling, and mozzarella cheese & little parmesan, and generous sprinkle of freshly cut oregano & basil. Repeat each step until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
- Bake: Leave dish uncovered and bake for 40-45 minutes, then broil on HIGH for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!
Nutrition Facts : Calories 196 kcal, Carbohydrate 8.7 g, Protein 22.8 g, Fat 8.3 g, Cholesterol 58.2 mg, Sugar 4.1 g, ServingSize 1 serving
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.
EASY AND DELICIOUS BUDGET LASAGNA RECIPE
Pull together a delicious, home-cooked meal for less than $1.00 per serving. This time-tested lasagna recipe brings a touch of old Italy to your dinner table.
Provided by Crabby Housewife
Categories Main Course
Time 1h10m
Yield 4 people
Number Of Ingredients 11
Steps:
- Fill large pot with water. When it reaches a hard boil, add a little salt or oil and noodles.
- Brown ground beef and drain.
- Empty both cans of pasta sauce into a large bowl.
- Add ground beef and mix together.
- Add seasonings to cottage cheese and mix together thoroughly.
EASY LASAGNA
This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.
Provided by Ashley Fehr
Categories Main Course
Time 1h15m
Number Of Ingredients 15
Steps:
- In a large pan, cook ground beef, Italian sausage and onion until browned, stirring often. If there is a lot of liquid in the pan, drain it before continuing.
- Stir in garlic, salt and Italian seasoning and cook 1 minute.
- Stir in pasta sauce and water. Remove from heat to cool slightly. (This can also be made in advance and refrigerated up to 4 days or frozen up to 3 months)
- In a medium bowl, stir together Ricotta, spinach, cream, egg and Parmesan and 1 cup of Mozzarella cheese. Set aside.
- Preheat oven to 350 degrees F (if baking right away) and lightly grease a deep 9x13" pan.
- Spread just enough meat sauce in the bottom of the pan to create a thin layer.
- Top with 3 lasagna noodles. Spread the noodles with 1/3 of the Ricotta mixture, and top that with 1/4 of the meat sauce.
- Repeat layers 3 times, and on the last layer of noodles spread only the remaining meat sauce.
- Lightly grease a piece of tin foil or oven safe lid and place over top of the lasagna. Bake for 40-45 minutes until noodles are tender (this can take up to 60 minutes, depending on your brand of pasta) -- it will still be juicy at this point and that's okay.
- Remove the foil and sprinkle with remaining 2 cups mozzarella cheese. Bake for 10 minutes until melted and broil for 2 minutes if desired to brown the cheese.
- Remove from the oven and let rest for 10-15 minutes -- there should not be any liquid remaining on the edges after this rest. Slice and serve.
Nutrition Facts : Calories 493 kcal, Carbohydrate 29 g, Protein 31 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 100 mg, Sodium 1252 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SIMPLE ITALIAN BAKED LASAGNA
This is one of those simple clasics that everyone loves. I usually serve it with a garden salad, and french bread. This also freezes beautifully! I have made two pans, one for now, and one for later. Enjoy! From http://www.cooking-italian-food.com/lasagna.htm
Provided by Loves2Teach
Categories One Dish Meal
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Cook lasagna noodles according to package directions or until tender but still firm.
- Drain, keep warm.
- Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done.
- Add sauce, salt, and Italian seasoning and mix well.
- Simmer on low heat 12-15 minutes .
- In a separate bowl, combine eggs and ricotta cheese.
- Grease a 9" x 12" or larger, baking pan.
- Arrange a first layer of noodles so the ends hang over the sides of the pan.
- (The ends will be laid back-over the top for the final layer).
- Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.
- Add a second alternating layer of pasta, the meat sauce and cheese mixture.
- Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce.
- Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly.
- Allow to set for 5-10 minutes before cutting.
- This Lasagna recipe can be modified to suit individual preferences. I have also made it using Italian sausage instead of beef, and I have added a can of chopped tomatoes to the sauce mixture with good results. Sometimes I mix in shredded parmesan cheese to the ricotta for an extra boost :).
LASAGNA CHICKEN BAKE
With only a few minutes, you can have this delicious meal in the oven and cooking - hands off for your family! It has all the rich and delicious flavor of lasagna, packed into a wholesome chicken breast dinner.
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚F.
- Make the ricotta topping by adding the ricotta cheese, grated parmesan, egg, parsley, salt, and pepper to a medium bowl. Mix until combined.
- In a large 9x13 baking dish, lay the chicken breasts flat. Season with the Italian seasoning and garlic powder.
- Scoop the ricotta mixture over each chicken breast, then pour the marinara sauce over the top. Finish by sprinkling with the remaining parmesan and mozzarella cheeses.
- Bake for 35-45 minutes or until the chicken is cooked through (165˚F internal temp) and the edges are bubbly.
- Let sit for 5-10 minute then serve warm over pasta, mashed potatoes, or with a salad.
Nutrition Facts : Calories 394 kcal, Carbohydrate 8 g, Protein 48 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 179 mg, Sodium 959 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
EASY DELICIOUS ITALIAN LASAGNA
This Lasagna recipe is very easy to make & very tasty. My family loves it. My husband is Italian American so I try to cook tasty 'Italian' food for him but food that is also easy enough to make when I get home from work at night. Also this is a recipe that can be prepared ahead of time & then frozen to cook later on during the week. I've had it frozen & then sat it out to thaw almost all day, stuck it in the oven & it tasted just as delicious & fresh. I've been tweaking this a lot from the original recipe I found in an old cook book belonging to my Mom.
Provided by BunnyBot
Categories European
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook lasagna noodles according to package directions; drain and set aside.
- In a large skillet heat the 2 or 3 tbsp olive oil (your choice of how much to use) add the Italian sausage, onion, and mushrooms (cook sausage well).
- Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. Cook until sauce is bubbly & heated through.
- In a 2-quart buttered baking dish (I'm lazy & use Pam spray) (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Note: I use more then 1 & 1/2 cups of the ricotta cheese so use best judgment & what looks good to you. 1 & 1/2 is pretty much an estimate of how much to use. My family seems to like it with extra ricotta.
- Bake lasagna at 350° for about 30 minutes, or until thoroughly heated and bubbly & the cheese looks melted & toasty on the top. Let stand for 8 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 809.9, Fat 50.6, SaturatedFat 22.7, Cholesterol 119, Sodium 1939.1, Carbohydrate 45.2, Fiber 2, Sugar 9.6, Protein 42.2
More about "easy delicious italian lasagna food"
EASY ITALIAN LASAGNA | KITCHEN STORIES RECIPE
From kitchenstories.com
4.5/5 Category MainCuisine ItalianTotal Time 1 hr 10 mins
- Heat some olive oil in a large pot and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.
- Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.
- Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.
EASY BEEF LASAGNA - JO COOKS
From jocooks.com
4.5/5 (173)Total Time 1 hr 20 minsCategory Main CourseCalories 333 per serving
- In a sauce pan or skillet, cook the ground meat until no longer pink. Add chopped onion, 1 tbsp of the oregano, salt, pepper and continue cooking until onion is cooked through and translucent.
- Add the marinara sauce to the skillet and the cup of water. Stir and bring to a boil. Remove from heat and set aside.
- In a small bowl combine the ricotta cheese, 1 tbsp oregano, eggs, Parmesan cheese, salt and pepper. Mix well.
THE BEST LASAGNA RECIPE EVER! | THE ... - THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (11)Calories 736 per servingCategory Dinner, Main Course
- In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
- In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
DELICIOUS EASY LASAGNA - VERSATILE FOODIE
From versatilefoodie.com
Cuisine ItalianMeal type Lunch, Main DishDietary Diabetic, VegetarianCategory Lunch , Main Dish
LASAGNA SOUP | COMFORT FOOD | DELICIOUSLY SEASONED
From deliciouslyseasoned.com
Cuisine ItalianCategory DinnerServings 6Total Time 1 hr 5 mins
- Add sausage, ground beef, and onions, stir and cook until meat is no longer pink and onions are translucent.
- Sprinkle oregano, basil, salt, pepper, fennel seeds, Cajun seasoning, red pepper flakes, and garlic over meat.
EASY & DELICIOUS HOMEMADE LASAGNA - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
4.9/5 (8)Total Time 1 hr 10 minsCategory Main DishCalories 623 per serving
- Make a mound out of the flour (reserving about 20 grams to use only if necessary). Swirl a whole in the middle of the mound with your fingers. Crack the eggs into the center of the mound.
- Spread a few spoonfuls of sauce on the bottom of the baking dish. Add a layer of pasta sheets, making sure not to overlap. Cover the pasta with a large scoop of meat sauce (around ¼ of the total). Crumble or spread ¼ of the ricotta cheese on top. Sprinkle 1/4 of the mozzarella on top. Repeat with 3 more layers.
DELICIOUS ITALIAN LAMB LASAGNA - THE PASTA PROJECT
From the-pasta-project.com
5/5 (10)Category Main CourseCuisine Italian, MediterraneanTotal Time 1 hr 30 mins
- Clean the celery and carrot and chop finely. Peel and finely chop the onion. Cut the lamb into small cubes.
- Put a pot of water onto to boil for the pasta if you are using dried lasagne sheets. Add salt once it starts to boil and bring to the boil again. Cook the pasta sheets for only half the recommended cooking time. You may want to add a little oil to the water to stop them sticking together or cook them a few at a time.
- Once everything is ready assemble your lamb lasagna. I start with a layer of ragu and some béchamel. Then I make a layer of pasta, with ragu and béchamel on top. Then another layer of pasta, ragu and béchamel.
MAMA'S ITALIAN LASAGNA RECIPE | AUTHENTIC LASAGNE
From cookingnook.com
Cuisine ItalianTotal Time 2 hrs 15 minsCategory Main CourseCalories 649 per serving
- Heat oil in heavy frying pan or dutch oven. Add garlic and onions and sauté until soft. Add ground beef and continue to sauté until beef begins to lose pink colour. Add mushrooms, celery, and green pepper. Continue cooking until meat is well browned. Stir in tomato paste, tomatoes and seasonings. Simmer for at least 1 hour (or on low all day).
- When the sauce is ready boil noodles in water until tender. Drain. Rinse with cold water and set aside.
- To assemble, mix together ricotta cheese, washed and torn spinach, and 1/2 cup parmesan cheese. Pour a very thin layer of meat sauce into a 9x13 inch baking dish. Arrange a layer of cooked noodles over the sauce, top with 1/2 the meat sauce, half the ricotta/spinach mixture and 1/2 the mozzarella. Repeat the layers. Sprinkle remaining parmesan cheese over the top layer.
13 TASTY SIDES FOR LASAGNA – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 129Published 2021-09-19
- Green Salad. Is there any meal that a green salad or comforting bowl of soup doesn’t make better? When it comes to sides for lasagna, you can’t go wrong with a fresh and colorful green salad and bread.
- Roasted Veggies. Are you wondering what to serve with lasagna? You can’t go wrong with roasted veggies. Any type of roasted vegetables are delicious when served with lasagna, but this is one of the side dishes for lasagna that uses Brussels sprout and green beans.
- Antipasto. When you’re serving lasagna, there’s almost nothing better you can offer your family or guests than a delicious antipasto platter for appetizers.
- Wedge Salad. Not the bland iceberg salad of your youth, this delicious wedge salad is a work of art. The iceberg lettuce is refreshing and crisp, and the salad is topped off with juicy cherry tomatoes cut in half, creamy blue cheese salad dressing, crispy real bacon bits, and beautiful crumbles of blue cheese.
- Bread Sticks. Bread and pasta go together like peanut butter and jelly! Having some delicious bread on hand to soak up the savory pasta sauce is a must.
- Steamed Veggies. Steaming vegetables is one of the most effective ways of preserving all of the wonderful vitamins and nutrients in the veggies. Besides the health benefits, steamed vegetables are absolutely delicious.
- Chicken Wings. If you have some meat lovers in your family, you may want to add a hearty meat side dish to your table when you serve lasagna. If you’re serving vegetarian lasagna or vegetable lasagna with spinach, it’s nice to have a side dish for the meat lovers in your family.
- Roasted Tomatoes. The tomato is ubiquitous in Italian cooking, and tomato dishes make excellent side dishes for lasagna. This tomato recipe will add tons of flavor to any pasta dish.
- Tomato Feta Salad. Lasagna is a pasta dish that is super filling by itself, so it’s great to pair this classic Italian casserole with something refreshing and light.
- Honey-Coated Carrots. We often see carrots used as an ingredient in many main dishes or side dishes, but it’s not every day we see carrots shining on their own.
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