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
CLASSIC LASAGNE
Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 9
Steps:
- To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
- Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
- Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
- Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
- Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
- Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
- Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
- Scatter 125g torn mozzarella over the top.
- Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.71 milligram of sodium
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.
IRISH LASAGNA
My wife and I came up with this recipe. It is relatively simple to make, although it is a little time consuming, but the results are well worth the time.
Provided by foreveryoung001
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set aside 1/2 cup of cheese.
- Slice potatoes. slices should be about an 1/8 inch thick.
- We like to deep fry the potato slices, although you can use any cooking method that you prefer. The goal is to get them cooked, without having them fall apart. We've found deep frying to be the easiest method.
- Fry the chopped onion in the olive oil. If you like your green onions cooked, you can cook them up with your regular onion.
- Cook bacon until crisp, then chop into bacon bits.
- Use a large cake pan (lasagna pan).
- Put a layer of cooked potatoes on the bottom of the pan, then sprinkle some onions, green onions, and bacon bits on top of the potatoes.
- add a sprinkle of salt, pepper, and just a hint of garlic.
- now sprinkle some cheese on top.
- that completes one layer. add another layer of potato slices, then more onions, green onions, etc --
- keep going until you reach the top of the pan or until you run out of ingredients.
- The very top layer should be only potatoes.
- Bake at 350 for 25-30 minutes, or until all of the cheese is meted throughout.
- Take the 1/2 cup of cheese you set aside earlier, and sprinkle on top.
- Return to oven until top layer of cheese is melted.
- cut and serve like regular lasagna.
Nutrition Facts : Calories 963.5, Fat 63.6, SaturatedFat 29.1, Cholesterol 124, Sodium 1745.2, Carbohydrate 61.8, Fiber 6.8, Sugar 3.1, Protein 37.2
EASY LASAGNA
For a supper to please a crowd, Pam Beerens of Evart, Michigan Layers Lasagna noodles with meat sauce and a tasty cottage cheese mixture to make this speedy version of a traditional favorite.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 282 calories, Fat 13g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
LASAGNA THE IRISH WAY
This is a really good way to eat proper Lasagna! I have always eaten this since I was small and really enjoyed it.
Provided by marsyann18
Categories Savory Pies
Time 1h5m
Yield 7-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C) Gas Mark 5.
- In a medium skillet over medium heat, cook the meat until brown. Once cooked, drain and leave to the side.
- Mix your ricotta, egg, basil, thyme, garlic and oregano and half of the mozzarella cheese.
- In a 9x13 baking dish with a little of the spaghetti sauce. Place three of the lasagne sheets over the sauce. Spread a layer of the cheese mixture and then a layer of the meat mixture over it and repeat until mixtures are all gone. Top the lasagne with the left over mozzarella and parmesan cheese.
- Cover with foil and bake in a preheated oven for 30 minutes, remove foil and bake for a further 15 minutes until the cheese browns and the lasagne appears bubbly.
Nutrition Facts : Calories 432.1, Fat 30.3, SaturatedFat 16.1, Cholesterol 141.9, Sodium 551.4, Carbohydrate 6.1, Fiber 0.5, Sugar 2.2, Protein 32.5
TRADITIONAL CANADIAN LASAGNA
This is definitely a Canadian recipe as I Personally recall seeing it on the side of the blue Catelli box, myself, as a child, on . It was the only pasta mom would buy, and a Canadian company since 1867. However, I could find no information about when the recipe first appeared on the side of the lasagna noodle box. The meat sauce and tomato sauce in this recipe are not the recipes on the side of the box. The idea and process is the same. The cottage cheese and spinach layer is key to the Traditional Canadian Lasagna, as is the mozzarella and the meat filling layers.
Provided by Valerie Lugonja
Categories Main
Time 2h
Number Of Ingredients 13
Steps:
- Brown the beef with the garlic; stir to break into small pieces of meat
- Season with salt and freshly ground black pepper
- Add 4 cups cooked beef to 2 cups homemade tomato sauce; combine well
- Check again for seasoning
- Wring frozen spinach inside a thick tea towel until all liquid is dispelled
- Combine all ingredients
- Spread 1/2 cup Homemade Tomato Sauce onto the bottom of the pan; it will be sparse
- Place 4 lasagna noodles on top of the sauce (these will fit perfectly in the 11 x 13 inch casserole pan)
- Spread 1 cup of meat sauce very sparsely over the noodles; cover with 4 lasagna noodles
- Spread 1 1/4 cups of meat sauce very sparsely over the second layer of noodles; cover this layer of meat sauce with mozzarella cheese slices
- Cover the cheese slices with 4 lasagna noodles (at this point, you will need a couple of half pieces of noodles and ends if your casserole dish fans outwards as the surface area grows with each layer)
- Spread the entire cottage cheese and spinach mixture over the third layer of lasagna noodles; top this with another layer of lasagna noodles
- Cover the last layer of lasagna noodles with 1 1/2 cup of meat sauce, sparsely distributed over the noodles (if you have enough room, make one more layer of noodles and a final layer of meat sauce)
- The meat sauce will be the top of the lasagna; cover that with generous slices of mozzarella cheese
- Wrap tightly in plastic wrap; date and label; freeze for future use
- Bake frozen in 350 degree oven for 2 to 2 1/2 hours until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
- Preheat oven to 350F
- Bake for 1 hour and 15 minutes until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
- If you have a lot left over, portion into individual pieces, wrap well, label, date and freeze and these make great individual lunches
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- Make a delicious sauce. In Italy, lasagnas made with white sauces like béchamel sauce and alfredo sauce are just as common as those made with red sauces.
- Prepare the baking dish. To prevent homemade lasagna from sticking to the dish, start by adding a drizzle of olive oil and a little bit of sauce — note, this is not a full layer of sauce — on the bottom.
- Layer the lasagna noodles. After setting down a base, it's time to add the noodles. "No-bake noodles are excellent and are a big noodle innovation," said Sexton.
- Spread on cheese, if desired. There are several ways to incorporate a creamy or cheesy layer in a lasagna. One way is to use a white sauce like a béchamel sauce or Alfredo sauce, which is basically a béchamel sauce with cheese.
- Add vegetables, if desired. Any vegetable that is included in a lasagna should be sauteed, roasted or grilled first. "If the vegetables are not cooked ahead of time, they will not be tender and there will be a lot of excess water in the lasagna," Sexton said.
- Keep going with those lasagna layers. Remember the lasagna mantra? The order should be sauce, noodle, filling ... for about four layers.
- Top off the lasagna. Finish the lasagna with one more layer of sauce — just enough to moisten the noodles — and then put a lot of cheese on top to keep it from burning.
- Bake the lasagna. Baking temperatures vary by recipe and usually range from 350 degrees to 400 degrees. The average baking time for a lasagna is about 35 to 40 minutes.
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