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.
SUPER CHEESY HOMETOWN LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
- For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
- In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
- Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
- Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.
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
GRANDMA GUARNASCHELLI'S LASAGNA APPETIZER
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h20m
Yield 14 to 16 servings
Number Of Ingredients 14
Steps:
- For the tomato sauce: Heat the olive oil in a medium pot, then add the onions, garlic and red pepper flakes and season with salt. Cook, stirring occasionally, until golden. Add the tomatoes and bay leaf, bring to a simmer and simmer for 20 to 25 minutes. Season to taste, then discard the bay leaf.
- For the pasta: Preheat the oven to 350 degrees F.
- Bring a large pot of water to a rolling boil. Stir in a generous handful of salt and add the lasagna sheets. Cook, stirring so they don't stick together, until still very firm to the touch, about 4 minutes, then drain and rinse under cold water. Separate the sheets carefully so they don't stick together.
- Spoon a thin layer of the sauce in the bottom of an 8-inch square baking pan. Arrange a layer of the pasta sheets over the sauce. Sprinkle some of the mozzarella, Parmesan and basil leaves over the pasta, then add another layer of sauce. Repeat the layering process 2 more times, ending with pasta and cheese.
- Cover the baking pan tightly with aluminum foil and place in the center of the oven. Bake for 45 minutes, then raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, an additional 10 to 15 minutes. Let cool slightly, about 10 minutes, then cut into squares. Drizzle with the balsamic and top with chopped parsley.
LASAGNA ROLL-UPS
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
- Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
- Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
- Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
- If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
LASAGNA SURPRISE
My husband and kids ask for this over and over. It's an easy and delicious meal, just add salad and garlic bread. Prep time includes cooking the noodles and onions and garlic. This makes enough for us to eat 3 or 4 meals when it's just my husband and I. Freezes well.
Provided by Nancy Sneed
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan, cook ground beef/sausage, onion& garlic in oil. Add spaghetti sauce and simmer 15 minutes.
- In bowl, mix ricotta, spinach and 1 cup mozarella, all of parmesan and eggs.
- In 9x13 baking dish (or smaller dishes as needed), layer 2 cups sauce, half of noodles, half of remaining sauce, all of spinach mixture, half the mozzarella, remaining noodles& sauce.
- Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
- Uncover, top with remaining mozzarella.
- Bake 15 minutes.
- Let stand 15 minutes before serving.
- **To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
- To serve, defrost overnight and then bake at 350F until warmed through, or bake from frozen for 1 hour and a half.
- Note: you can also microwave individual servings!
LASAGNA
Food Network's Anne Burrell shares this easy recipe for a delicious, satisfying lasagna - along with instructions for a great all-purpose marinara sauce.
Provided by Anne Burrell
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.
- Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.
- Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.
- In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt.
- Preheat the oven to 350 degrees F.
- In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.
- Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.
- Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing.
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
- Pass the tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.
TRADITIONAL LASAGNA
This recipe by Lorri Foockle won "Grand Prize" in a "Taste of Home" magazine. With five kinds of cheese it is by far THE BEST lasagna I've ever tasted!
Provided by Carrie Ann
Categories Meat
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
- Add the next seven ingredients.
- Simmer, uncovered, for 1 hour, stirring occasionally.
- In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
- Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.
- Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella.
- Top with remaining noodles, meat sauce and mozzarella (dish will be full).
- Cover and bake at 375°F for 50 minutes.
- Uncover; bake 20 minutes longer.
- Let stand 15 minutes before cutting.
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