GORDO'S BEST OF THE BEST LASAGNA
This recipe is adapted from several of the better lasagna dishes previously submitted. To test it, I invited a couple who previously owned an Italian restaurant. They were very impressed. This lasagna dish will become a regular in our household. In this dish I used a spicy moose sausage; you can use pork, deer, moose, lamb, or any other spicy sausage. To be enjoyed with a mixed salad, Italian bread, and a delightful red wine.
Provided by Gordo's Grub
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse in cold water.
- Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir tomato basil sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, sea salt, and pepper into sausage mixture. Bring to a simmer; reduce heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir ricotta cheese, Parmesan cheese, Cheddar cheese, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.
- Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles and spread the ricotta mixture over the noodles. Spread a layer of tomato sauce over the ricotta and a layer of noodles over the tomato sauce. Repeat the layering procedure 1 more time. Spread remaining sauce over the final layer of noodles and top with mozzarella cheese. Cover baking dish with aluminum foil.
- Bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and bake until cheese is golden, about 10 minutes more. Cool for 10 minutes before serving.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 45.4 g, Cholesterol 97.3 mg, Fat 19.4 g, Fiber 5.3 g, Protein 23.8 g, SaturatedFat 8.7 g, Sodium 1230.9 mg, Sugar 12 g
THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
LASAGNA. THE BEST IN THE WORLD
Make and share this Lasagna. the Best in the World recipe from Food.com.
Provided by cstsmiles
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat olive oil in skillet.
- Saute onion, garlic, and meat.
- Mix in separate pot first the rest of sauce ingredients, then add to the meat mixture, cover, simmer/low boil, 1 hour, stirring occasionally.
- Cook noodles to tender, not full. Drain in cold water, blot dry and set aside.
- Putting together:.
- Spread sauce, thin! layer.
- Cover with 3 (or 4 if you're using larger baking dish) noodles.
- Spread w/ thicker layer of sauce.
- Dot with spoonfuls of cottage cheese (half).
- Sprinkle w/ parmesan cheese (half).
- 6 or so slices of mozzarella.
- Then repeat.
- Then, the top layer has noodles, rest of sauce (should be a nice layer), and rest of mozzarella slices.
- Let sit in fridge overnight (or if you need to, you can cook it now - reduce cooking time by about 10 minutes or so). Take out of fridge 30-60 minutes before cooking. Bake at 350 degrees for 40 minutes, or until golden hot and bubbly (make sure middle is hot!).
Nutrition Facts : Calories 888.1, Fat 37.4, SaturatedFat 17.5, Cholesterol 116.8, Sodium 2039.2, Carbohydrate 83.2, Fiber 7.3, Sugar 12, Protein 52.5
WORLD'S BEST LASAGNA
This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.
Provided by dojemi
Categories < 4 Hours
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 21
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 tablespoon 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.
More about "gordos best of the best lasagna food"
WORLD'S BEST LASAGNA - NORINE'S NEST
From norinesnest.com
THE BEST LASAGNE IN MONTE GORDO - TRIPADVISOR
From tripadvisor.ca
THE BEST KETO LASAGNA - DELICIOUS RECIPE - DIET DOCTOR
From dietdoctor.com
THE BEST LASAGNA - CRAVING HOME COOKED
From cravinghomecooked.com
GORDO'S BEST OF THE BEST LASAGNA
From crecipe.com
THE BEST LASAGNE IN MONTE GORDO - TRIPADVISOR
From tripadvisor.com.ph
MISTAKES EVERYONE MAKES WHEN MAKING LASAGNA
From mashed.com
GORDO'S BEST OF THE BEST LASAGNA
From khiraya.life
30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE ... - FOOD COM
From foodnetwork.com
THE BEST LASAGNA IN EVERY STATE
From msn.com
BESTEVERLASAGNA RECIPES
From tfrecipes.com
THE BEST LASAGNE IN MONTE GORDO (UPDATED SEPTEMBER 2021 ...
From tripadvisor.com
LASAGNE RECIPES - BBC FOOD
From bbc.co.uk
THE 10 BEST LASAGNA PASTA TO BUY - MARCH 2022 EDITION
From wekompare.com
THE 50 BEST THINGS TO EAT IN TALLAHASSEE, FL
From spoonuniversity.com
15 MEATLESS LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
FOOD NETWORK BEST LASAGNA - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GORDOS BEST OF THE BEST LASAGNA RECIPES
From tfrecipes.com
THE 19 BEST HOMEMADE LASAGNA RECIPES - FOOD NEWS
From foodnewsnews.com
BEST LASAGNA RECIPE WITH RICOTTA CHEESE - THE MAGAZINE FOOD
From themagazinefood.jenpros.com
GORDO’S BEST OF THE BEST LASAGNA – DRSTARVE
From drstarve.com
THE BEST LASAGNA - WILL COOK FOR SMILES
From willcookforsmiles.com
BUMPER EDITION: 5 THINGS YOU NEED TO ... - ABOUT TIME MAGAZINE
From abouttimemagazine.co.uk
GORDOS BEST OF THE BEST LASAGNA BEST RECIPES
From cookingtoday.net
THE BEST LASAGNE IN MONTE GORDO - TRIPADVISOR
From tripadvisor.in
PIN ON FOOD
From pinterest.com
WHAT IS THE BEST CHEESE TO USE ON TOP OF LASAGNA ...
From theknowledgeburrow.com
GORDO'S BEST OF THE BEST LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
LASAGNA RECIPE − GORDO'S BEST OF THE BEST LASAGNA | WORLD ...
From worldcuisinerecipeser.blogspot.com
BEST TOMATO SAUCE FOR LASAGNA — PROBIERE BURGER WIE NIE ZUVOR
From sapevobe.com
THE BEST EVER MEAT LASAGNA RECIPE - KAYLA FIORAVANTI
From kaylafioravanti.com
GORDOS CAFE AND PIZZERIA - POSTS - MEADOWS, SOUTH ...
From facebook.com
TOP 10 BEST LASAGNA RECIPES OF THE DECADE – TWISTED FOOD
From twisted-food.com
THE WORLD’S BEST LASAGNA: PART 1 OF 2 | THE KINGSTON WHIG ...
From thewhig.com
THE BEST LASAGNA. PERIOD. - FOODS AND DIET
From foodsanddiet.com
THE BEST LASAGNA RECIPE WITH TIPS FOR COOKING THE NOODLES ...
From gofoodrecipe.com
BEST SAUSAGE FOR LASAGNA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GORDO'S BEST OF THE BEST LASAGNA - MASTERCOOK
From mastercook.com
WORLD'S BEST LASAGNA - RECIPESRUN
From recipesrun.com
WORLD CUISINE RECIPES
From worldcuisinerecipeser.blogspot.com
TRAPPER'S LIST - BEST OF THE CABO RESTAURANTS
From trapperscabolist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love