Family Favorite Lasagna Food

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.

OUR FAVORITE MEXICAN-STYLE LASAGNA

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in salsa and seasoning mix; simmer on medium-low heat 10 min., stirring occasionally.
• Spread 1/2 cup meat mixture onto bottom of 8-square baking dish sprayed with cooking spray; cover with 2 tortillas.
• Top with layers of 1/2 cup of the remaining meat mixture, half the beans, 1/2 cup cheese and 2 of the remaining tortillas; repeat layers. Top with remaining meat mixture and cheese; cover.
• Bake 30 min.; uncover. Let stand 5 min. before serving.

EASY TRADITIONAL LASAGNA

Steps:

• Preheat oven to 350 degrees
• Brown beef in large skillet
• Mix ricotta, seasonings, egg, and 1 cup of shredded cheese in a medium bowl
• Pour a small amount of pasta Sauce on the bottom of the a 8x8 baking dish , just enough to lightly cover the bottom
• Once the beef is browned, pour the remainder of the sauce into the skillet with the beef
• Place two of the noodles in the baking dish on top of the sauce
• Spread on a thin layer of the cheese mixture
• Layer on the part of meat mixture on top of the cheese mixture
• Place two more noodles
• Continue to layer cheese and meat until you have reached the top of your baking dish, for me, it was three layers of noodles
• On the last layer of noodles, pour on the remainder of the meat mixture and sprinkle on the remainder of the shredded cheese
• Cover the baking dish with aluminum foil
• Bake for 45 minutes or until heat throughout and the cheese is bubbly and looking fantastic
• Enjoy!

WORLD'S BEST LASAGNA

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.

CHEESY RAVIOLI LASAGNA

Steps:

• Preheat oven to 400F and spray a 9x13-inch casserole dish, 6-quart baking dish, or similar with cooking spray; set aside.
• Pour one-quarter of the marinara sauce in the bottom of the baking dish and spread evenly.
• Layer ravioli over the marinara sauce, about one-quarter or one-third of the total amount.
• Sprinkle with mozzarella cheese.
• Repeat for 3 or 4 layers.
• Cover with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes, or until golden browned and bubbly.
• Remove from the oven and evenly sprinkle with parmesan cheese and garnish with the chopped basil or parsley*.
• Lasagna will keep airtight for up to 1 week in the fridge or in the freezer for up to 2 months. If freezing, you can either prep and freeze immediately. Or, prep, bake, and freeze. In either option, allow frozen lasagna to thaw and come to room temp before baking it off or gently reheating it if you baked it before freezing it.

~ FAMILY FAVORITE LASAGNA ~

Steps:

• 1. Preheat oven to 275 degree F. In a large skillet over medium heat, add about 1 tablespoon olive oil and saute carrots and onion until onion is translucent. Now, add the Pancetta ( if using ) and continue cooking another few minutes. Place in an oven proof dutch oven. In the same skillet, add about another tablespoon olive oil and brown sausage and ground beef. Drain and add to the dutch oven.
• 2. Place dutch oven on burner and add remaining ingredients,( except basil, salt & pepper)- stir and bring to a boil. Stir in half of the chopped basil. Place dutch oven into the preheated oven and bake for about 3 hours. Stirring once halfway through. Once sauce is finished, add salt & pepper to taste and add the remaining chopped basil.
• 3. Once sauce is about done. Make Bechamel sauce. In a large saucepan, over medium heat - melt butter - add the flour - stirring for roughly 2 minutes, making sure not to burn. Whisk in the milk, salt, pepper and garlic. Bring to a slow boil and then turn heat down to a slow boil until thickened. Remove from heat and whisk in the cream and nutmeg. Taste to see if needs more salt now. Raise oven temperature to 350 degree F. Assemble lasagna.
• 4. In a large lasagna pan, spread a layer of meat sauce and then a about 1/4 of Bechamel sauce. Scatter some mozzarella cheese slices and a sprinkling of Parmesan. Now, add a layer of lasagna noodles and repeat layering until all ingredients are used, ending with Bechamel sauce. Sprinkle with Parmesan and place in oven on a large baking sheet, to catch any sauce that might bubble over.
• 5. Bake for 55 - 60 minutes or until bubbly and golden. I let mine rest for 15 minutes before cutting...Delish!

MY FAVORITE LASAGNA

Steps:

• Sauté onion and garlic in a tablespoon of olive oil in a large Dutch oven, add turkey (ground beef) and sausage; drain.
• Add 2 jars spaghetti sauce, water, tomato paste, basil, oregano and Ro-Tel diced Italian tomatoes with juice.
• Simmer over low heat about 30 minutes.
• Mix ricotta, one-half mozzarella, 1 cup parmesan cheese, eggs, parsley, salt and pepper in bowl.
• Layer 1 cup sauce in 9x13"sprayed pan.
• Arrange 3-4 dry noodles over sauce, spread dabs of cheese mixture over noodles, then 1 cup sauce and repeat layers ending with sauce on top.
• If the sauce doesn't cover the top well, add the remaining jar of sauce.
• Sprinkle with remaining parmesan cheese.
• Cover with foil.
• Bake 1 hour to 1 hour 15 minutes at 350°.
• (Test noodles with a fork. If they are fork tender, they are cooked through).
• Remove foil.
• Sprinkle with remaining mozzarella cheese.
• Bake 10-15 minutes longer.