Lasagna Supremo The Best Lasagna Ever Recipe Foodcom

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.

THE BEST EVER LASAGNA

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

BEST ITALIAN LASAGNA EVER!

Steps:

• Preheat oven to 375°F.
• Boil noodles and drain (you may also use uncooked noodles).
• Sauté garlic, sugar and salt.
• Add sausage and ground beef and brown, breaking into small crumbles.
• Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
• Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick).
• Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
• Bake covered for 25 minutes.
• Uncover and bake another 25 minutes.
• Let cool about 10-15 minutes then cut and serve.
• Leftovers may be frozen and then heated in the oven until hot and melty.
• Goes great with crusty garlic toast and a salad.

BEST-EVER LASAGNA

Steps:

• Preheat oven to 375 degrees.
• In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink. Drain well.
• To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper. Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
• In a large bowl, lightly beat eggs. Add parsley. Fold in cottage cheese, ricotta cheese and Parmesan cheese. Refrigerate until sauce is done.
• Spray the bottom of a 9"x13" pan with non-stick spray. Spread about 1 cup of the sauce in the bottom of the pan.
• Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
• On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
• Place another 1/3 of the noodles on top.
• Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
• Top with remaining noodles, meat sauce and mozzarella.
• If desired, garnish with black olives and green onions scattered on top.
• Cover and bake for 50 minutes.
• Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
• Let stand for 15 minutes before serving.
• Leftovers freeze well.

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 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.

LASAGNA SUPREMO (THE BEST LASAGNA EVER!)

Steps:

• FOR THE LASAGNA: Prepare lasagna according to package directions.
• Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
• Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
• Brown the ground beef and ground pork in a skillet, drain off and discard fat.
• Add onion and garlic to the ground meat, stir and cook another 5 minutes.
• Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
• While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
• Preheat oven to 375 degrees.
• Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
• In the baking dish, spoon in a layer of 1/3 of the meat sauce.
• Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
• Then layer 1/3 of the Ricotta mixture.
• Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
• Then layer 1/3 of the sliced mushrooms.
• Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
• Then continue to repeat the layering until all of the ingredients are layered.
• When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
• Remove foil and bake, uncovered, another 25 minutes.
• Remove from oven and allow to sit and rest 10 minutes before cutting.
• FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
• Add the extra-virgin olive oil to the pot.
• Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the shallot, and dump that into the pot.
• Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
• Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
• Remove from heat and give it one last stir.
• Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
• NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

KATEL'S TWEAKED WORLD'S BEST LASAGNA

Steps:

• SAUCE:.
• In a large, heavy pot, cook sausage, ground beef until browned. Drain sausage and ground beef and reserve, leaving 2 tablespoons of fat in the pan. Cook onion over medium heat until well-browned (maybe 5 minutes?), but do not burn. Add garlic and cook for 30 seconds (if garlic burns, it turns bitter).
• Add drained sausage and ground beef back to pan. Stir in anchovy paste, crushed tomatoes, tomato paste, tomato sauce and wine/sherry/water. Now stir in sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, and 2 tablespoons roughly chopped Italian flat-leaf parsley.
• Bring to a boil, then reduce to a simmer. Simmer, covered, for 1 1/2 hours, stirring occasionally. (If you use an enameled cast iron Dutch oven, give yourself a pat on the back.). (The simmering cooks the sauce down to a very thick consistency.).
• Let sauce cool, then refrigerate in a covered non-reactive dish overnight to let the flavors meld.
• LASAGNA:.
• Soak raw, hard noodles in a large roasting pan with VERY hot tap water for 20-30 minute (Noodles won't be cooked but soft, and can complete its cooking in the oven.).
• (Alternatively, you may instead bring a large pot of water to a boil, seasoned with kosher salt. Boil lasagna noodles for 8-10 minutes. Drain noodles and rinse with cold water.).
• In a mixing bowl, combine ricotta cheese with eggs, 2 tablespoons parsley, 1/4 teaspoon nutmeg and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F. Spray 9x13-inch baking dish with cooking spray.
• Spread 1 1/2 cups of meat sauce in the bottom of the 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with half of the ricotta cheese mixture. Top with 1/2 of the mozzarella cheese slices. Spoon 1 1/2 cups of meat sauce on top, then sprinkle with 1/4 cup grated Parmesan cheese.
• For second layer: spread 1 1/2 cups meat sauce, 6 noodles, remaining ricotta mixture, 1/4 cup Parmesan cheese, 1 1/2 cups sauce, remaining half of mozzarella slices, and 1/4 cup Parmesan cheese.
• Tear off aluminum foil to cover pan. Spray foil with cooking spray.
• Bake for 25 minutes, covered with foil, at 375 degrees F.
• Remove foil, and bake an additional 25 minutes.
• Cool 15-20 minutes before serving.