Easy Homemade Lasagna Food

EASY HOMEMADE LASAGNA

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.

EASY LASAGNA II

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.

HOMEMADE LASAGNA NOODLES

Steps:

• Add flour and salt to the bowl of a food processor; pulse a few times to combine.
• In a medium bowl, mix eggs and olive oil with a fork until just combined. Pour over flour mixture in food processor. Pulse several times until no dry flour remains. Process for about 1 minute, or until dough has gathered into a ball then broken into bead-like fragments and gathered into once or twice more. (This will both mix and knead the pasta dough.) If the dough gets stuck at any time, turn off the food processor and nudge the dough slightly and continue to process.
• Remove the pasta dough from the food processor and shape with your hands into a smooth small and cover with plastic wrap. Let rest for 30 minutes or up to 1 hour at room temperature (the longer it rests, the softer and easier to work with it will be). (Roll out immediately or refrigerate for up to 1 day.)
• Dust a rimmed baking sheet generously with flour.
• Divide dough into six equal pieces on floured work surface and cover five pieces loosely with plastic wrap. With your palm, flatten one piece into a rough rectangle about 1/2-inch thick; rub all over with flour. Feed one end through a manual pasta machine, beginning at the widest / lowest setting (1). Fold rolled dough into thirds, as you would a letter and roll it through again, feeding the narrow end through the machine; repeat this folding / rolling process three times, dusting with flour as needed.
• Now you'll run the dough through progressively narrowing settings without folding. Turn dial to the next setting (2) and, feeding the narrow side first, run dough through again. Repeat at the next four settings (3, 4, 5, 6), stopping on the second to last setting. (For a shorter noodle, cut the dough in half crosswise before running through the pasta cutter.) Cut noodle into 2 equal pieces or your desired length and place in a single layer on prepared baking sheet. Lightly dust with flour. Repeat with remaining dough portions.
• Use noodles in your favorite lasagna recipe!

EASIEST EVER LASAGNE

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.

EASY LASAGNA

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.

EASY LASAGNA

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 CLASSIC LASAGNE

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.

BEST LASAGNA

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.

RECIPE: EASY LASAGNA

Steps:

• In a large skillet over medium heat brown the ground beef with the diced onions. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• Mince garlic clove and add to cottage cheese, mix well.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread a few tablespoons of the sauce mixture. You don't need a lot, just enough to give the bottom a liquid base so your noodles don't stick.
• Start by laying down lasagna noodles to cover the bottom - you may need to get creative and snap noodles in half to fit in spots.
• Cover noodles with ½ of your sauce, ½ your spinach, and all your cottage cheese (see photo below).
• Cover with lasagna noodles.
• On this layer, cover with ½ sauce, ½ your spinach and all your shredded cheese this time.
• Cover with tin foil and bake in 350 oven for 50 minutes.

EASIEST LASAGNA EVER

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

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.

BEST EVER EASY LASAGNA

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.

EASY LASAGNA RECIPE

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.

HEARTY HOMEMADE LASAGNA

Steps:

• Preheat oven to 350°F. Combine sauce, meat and water. Spread 1 cup of the sauce mixture onto bottom of 12x8-inch baking dish.
• Top with layers of half each of the uncooked lasagna noodles, ricotta cheese and remaining sauce mixture. Repeat all layers; sprinkle with shredded cheese. Cover tightly with foil.
• Bake 1 hour. Let stand 5 to 10 min. before cutting to serve.

EASY LASAGNA RECIPE

Steps:

• Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
• In a large pot of generously salted water, cook lasagna noodles according to package instructions until just al dente. Drain and set aside.
• While your noodles cook, heat oil over medium-high heat. Add ground beef and cook until browned. If your meat released a lot of fat while it cooked, drain or spoon off the fat.
• Add pasta sauce and simmer until beef is cooked through. Taste and add salt and pepper as needed.
• In a medium bowl, whisk together ricotta cheese, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Set aside.
• Use a ladle to spoon 1/4 of the sauce into your baking dish. Lay 3 noodles lengthwise and top with 1/4 of the sauce. Drop 1/2 of the ricotta mixture over the top in dollops and then gently spread it out into a smooth layer. Sprinkle with 1/3 of the mozzarella and parmesan.
• Lay another layer of noodles, this time using 4 and placing across the dish instead of lengthwise, trimming the edges as needed. Add the sauce, remaining ricotta, and cheese just as you did with the last layer.
• Add final layer of noodles, going horizontally this time and top with remaining sauce and cheese.
• Cover tightly with foil and bake for 35 minutes. Remove foil and continue to bake until cheese is melted and the lasagna is hot all the way through, about 15 minutes.
• Let the lasagna sit for at least 10 to 15 minutes before cutting and serving. Serve and enjoy!

EASY HOMEMADE LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, cook and stir Italian sausage until brown.
• Add onions and mushrooms; saute until onions are clear.
• Stir in spaghetti sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 9x13-inch pan.
• Layer with 1/2 of the uncooked lasagna noodles, 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 of meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella.
• Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese.
• Bake for an additional 15 minutes.
• Remove from oven, and let stand 10 to 15 minutes before serving.

LASAGNA CHICKEN BAKE

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.

EASY LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

EASY LASAGNA

Steps:

• Cook beef and onion. Drain, add spaghetti sauce, parsley and oregano. Bring to boil, stirring, and keep warm over low heat. Mix remaining ingredients except zucchini and mozzarella. Beat 20 strokes. Spread half of dough in ungreased 19 x 9 pan. Sprinkle half of zucchini and half of meat over dough. Top with half of mozzarella. Drop remaining dough by teaspoonfuls. Repeat with remaining zucchini, meat and cheese. Bake until dark golden brown at 375℉ (190℃) for 30 to 35 minutes. Let stand 10 minutes before cutting. Makes 15 servings.