Made Over Lasagna Food

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LASAGNA WITH MEAT SAUCE



Lasagna with Meat Sauce image

Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 2h30m

Yield Serves 8 to 10

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
3/4 pound 85-percent lean ground beef
3/4 pound sweet Italian sausage, removed from casing
1 medium onion, chopped (1 1/2 cups)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, chopped (3/4 cup)
Kosher salt
6 garlic cloves, minced (2 tablespoons)
2 teaspoons dried oregano
1/2 teaspoon red-pepper flakes
3 tablespoons tomato paste
2 cans (28 ounces each) whole peeled tomatoes in juice
24 ounces whole-milk ricotta (3 cups)
1 cup whole milk
3 large eggs
4 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups)
1 pound low-moisture mozzarella, shredded (4 cups)
3/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper
18 dry lasagna noodles

Steps:

  • Preheat oven to 375 degrees.
  • Meat Sauce: Heat oil in a large saucepan over medium-high. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, about 10 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
  • Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Assembly: Spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of meat and cheese mixtures between noodles twice more. Spread 2 cups meat sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
  • Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.

WORLD'S BEST LASAGNA



World's Best Lasagna image

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

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

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

SHARP CHEDDAR "LASAGNA" MADE OVER



Sharp Cheddar

Everyone loves a good makeover! We started with mac and cheese and added ground beef and spaghetti sauce to make a lasagna-like dish for four.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 5

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
1/2 lb. extra-lean ground beef
2 large green peppers, chopped
2/3 cup CLASSICO Tomato and Basil Pasta Sauce
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Steps:

  • Heat oven to 400ºF.
  • Prepare Dinner as directed on package. While Macaroni is cooking, brown meat with peppers in large skillet; stir in pasta sauce.
  • Layer half each of the Dinner and meat mixture in 8-inch square baking dish sprayed with cooking spray; repeat layers. Top with shredded cheese.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 440, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

MAKEOVER TRADITIONAL LASAGNA



Makeover Traditional Lasagna image

I've never been quick to pass along my special recipes, but this one is so good that it's become our family's Christmas Eve tradition! -Michelle Behan, Littleton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 17

1 pound extra-lean ground beef (95% lean)
1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled
3 cans (8 ounces each) no-salt-added tomato sauce
1 can (6 ounces) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/2 teaspoon pepper
9 whole wheat lasagna noodles
3 large eggs, lightly beaten
2 cups 2% cottage cheese
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1-1/2 cups shredded part-skim mozzarella cheese
6 slices provolone cheese
Additional minced fresh parsley

Steps:

  • In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain., In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Sprinkle with additional parsley.,

Nutrition Facts : Calories 361 calories, Fat 15g fat (7g saturated fat), Cholesterol 133mg cholesterol, Sodium 634mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.

CLASSIC LASAGNE



Classic lasagne image

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

2 tbsp olive oil, plus a little for the dish
750g lean beef mince
90g pack prosciutto
half quantity of our tomato sauce
200ml hot beef stock
a little grated nutmeg
300g pack fresh lasagne sheets
half quantity of our white sauce
125g ball mozzarella, torn into thin strips

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

BEST LASAGNA



Best Lasagna image

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.

LASAGNA



Lasagna image

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

Kosher salt
1 1/2 (16-ounce) boxes lasagna noodles
Olive oil
1 pound bulk Italian sausage
4 cloves garlic, smashed, divided
Crushed red pepper flakes
1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
1 zucchini, cut in 1/2 lengthwise and cut on the bias
2 cups ricotta
2 cups grated Parmigiano-Reggiano, divided
2 eggs
6 to 7 basil leaves, cut into chiffonade
1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
1 pound grated mozzarella
1/4 cup extra-virgin olive oil
1/4 pound pancetta, diced
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large cloves garlic, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

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.

CLASSIC HOMEMADE LASAGNA



Classic homemade lasagna image

Layers of pasta with from-scratch Bechamel sauce and Bolognese and cheese makes this homemade lasagna the ultimate comfort food.

Provided by Alida Ryder

Categories     Dinner

Time 2h

Number Of Ingredients 16

500 g (1lb) beef mince / ground beef
500 g (1lb) pork mince / ground pork
1 large onion (finely chopped )
2 carrots (peeled and finely chopped)
2 celery ribs (finely chopped )
2 bay leaves
6 sprigs fresh thyme
4 garlic cloves (crushed )
1 cup beef stock
500 g (2 cups) strained tomatoes/crushed tomatoes ((tomato puree or passata also works) )
1 tsp sugar
salt and pepper (to taste )
6 cups Bechamel sauce ((recipe linked) )
500 g (1lb) lasagna sheets
1 cup grated Parmesan
2 cups grated mozzarella cheese

Steps:

  • In a large pot or Dutch oven, heat a few tablespoons of olive oil. Add the meat in batches and brown well. Remove from the pot and set aside.
  • In the same pot, add the onion, carrot, celery and fresh herbs. Cook for 10 minutes, stirring occassionally, until they are golden brown and starting to soften. Add the garlic and cook for another 30 seconds.
  • Add the meat back into the pot with the stock, tomatoes, sugar, salt and pepper.
  • Partially cover with a lid and reduce the heat. Allow to simmer for 45-60 minutes, stirring occassionally, until the sauce is rich and slightly reduced.
  • While the bolognese cooks, make the bechamel sauce according to recipe instructions.
  • To assemble the lasagna add a few spoons of bolognese sauce into the bottom of a deep casserole dish then add a layer of lasagna sheets. Add a few more spoons of bolognese then layer with the remaining lasagna sheets, bechamel sauce and grated cheese. Finishing with a layer of bechamel and cheese.
  • Cover the lasagna loosely with foil and place in a preheated oven (180°C/350°F).
  • Bake for 30-45 minutes until a knife can easily be inserted. Remove the foil and allow to bake for another 10 minutes to brown the top.
  • Remove the lasagna from the oven and allow to rest for at least 15 minutes. Slice and serve.

Nutrition Facts : Calories 525 kcal, Carbohydrate 56 g, Protein 34 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 234 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

BETTER-THAN-EVER CHEESY MEAT LASAGNA



Better-than-Ever Cheesy Meat Lasagna image

Fit our Better-than-Ever Cheesy Meat Lasagna into a healthful eating plan. This cheesy meat lasagna is made with cottage cheese, ground beef and pasta sauce.

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 1h5m

Yield 9 servings

Number Of Ingredients 10

3/4 lb. extra-lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 large tomato, chopped
1 egg, beaten
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Steps:

  • Heat oven to 375°F.
  • Brown meat with garlic and oregano in large saucepan. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
  • Mix egg, cottage cheese and Parmesan until blended. Spread 1/2 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup of the remaining pasta sauce mixture; repeat layers. Top with remaining noodles and pasta sauce mixture; cover.
  • Bake 30 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

MADE-OVER LASAGNA



Made-Over Lasagna image

Make and share this Made-Over Lasagna recipe from Food.com.

Provided by Chef Diva Divine

Categories     One Dish Meal

Time 58m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb Italian sausage (ground)
15 ounces ricotta cheese
1/4 cup parmesan cheese
4 cups mozzarella cheese (shredded)
2 eggs (beaten)
3 teaspoons garlic powder
1 teaspoon oregano
1 (16 ounce) box elbow macaroni
1 1/2 cups fresh mushrooms (sliced)
2 (26 ounce) jars spaghetti sauce (I use Ragu meat)

Steps:

  • In small bowl whisk together your beaten egg, ricotta, 2 cups mozzarella, parmesan cheese and 2 tsp garlic powder.
  • Meanwhile cook macaroni according to package for 8-11mins.
  • Brown sausage and drain; add 1 jar spaghetti sauce.
  • In 13x9-inch baking dish layer noodles, ricotta mixture, meat sauce, mushrooms.
  • Repeat layers.
  • Heat other jar of sauce adding oregano, and 1tsp garlic powder, and pour over top of dish -- careful not to overfill, but fully saturate.
  • Cover with foil and cook 40 minutes. Remove foil and top with 1.5-2 cups mozzarella and continue to cook for 5-7 minutes or until cheese is melted and bubbling.
  • **Serve with garlic bread and watch it disappear!**.
  • Also a gr8 dish to make ahead -- freezes great!

HOME/MADE MUSHROOM LASAGNA



Home/Made Mushroom Lasagna image

An earthy marriage of smoke, fire and cheese created by Monica Byrne, who runs a tiny restaurant in Red Hook, Brooklyn called Home/Made. There are two important notes. First, the truffle oil that Byrne calls for is entirely optional. The dish works well without it. Second, use of the recipe's herb oil ought to be mandatory. This is an excellent addition to your pantry. You might use it as a base for salad dressing or to dress small potatoes for roasting, etc.

Provided by JackieOhNo

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 23

1/2 cup extra-virgin olive oil or 1/2 cup herb oil
6 large shallots, peeled and minced
1 1/2 lbs mushrooms (wild or best available, such as oyster, shiitake, cremini)
1 cup dry white wine
1 head radicchio, halved, cored and cut into 1/2-inch slices (softball-sized)
kosher salt & freshly ground black pepper
4 tablespoons unsalted butter or 4 tablespoons herb oil
3 large garlic cloves, peeled and minced
4 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon grated nutmeg
1 cup gruyere cheese, grated
1 cup Fontina cheese, grated
2 tablespoons best-quality truffle oil (optional)
2 (9 ounce) boxes of no-boil lasagna sheets
1 ball smoked mozzarella cheese, sliced (base-ball size)
1 cup fresh parmesan cheese, grated
1 bunch fresh thyme
1/2 bunch fresh rosemary
1 bunch fresh sage
5 garlic cloves, peeled
1 tablespoon kosher salt
2 1/2 cups extra-virgin olive oil

Steps:

  • To make Herb Oil: Put herbs, garlic and salt into a food processor. Add a splash of olive oil, and pulse to combine. Place mixture into a jar.
  • Add the rest of the olive oil. Store in the refrigerator. Last about a week.
  • To make Lasagna: Preheat oven to 350 degrees. Place a large saute pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they being to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.
  • Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with the mushrooms and reserve.
  • Make the bechamel: Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they being to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyere and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.
  • Reserve a cup of bechamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.
  • Assemble lasagna: spread plain bechamel sauce across the bottom of a 9x13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyere. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.

Nutrition Facts : Calories 1727.6, Fat 137.7, SaturatedFat 32.1, Cholesterol 87.9, Sodium 1693.8, Carbohydrate 84.2, Fiber 4.1, Sugar 11.7, Protein 36.3

HOMEMADE LASAGNA



Homemade Lasagna image

This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.

Provided by CRAIG

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 18

1 (16 ounce) package lasagna noodles
½ pound ground pork
½ pound lean ground beef
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
½ teaspoon dried oregano
½ cup minced onion
⅛ teaspoon white sugar
1 ½ teaspoons dried basil
1 ½ teaspoons salt
1 pound small curd cottage cheese
3 eggs
¾ cup grated Parmesan cheese
2 teaspoons salt
¼ teaspoon ground black pepper
1 pound shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
  • In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
  • In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
  • Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Nutrition Facts : Calories 638 calories, Carbohydrate 54 g, Cholesterol 160.8 mg, Fat 27.2 g, Fiber 4.5 g, Protein 45.7 g, SaturatedFat 13.4 g, Sodium 2053 mg, Sugar 4.3 g

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From seriouseats.com


CREAMY WHITE LASAGNA WITH TOPPINGS RECIPE - FOOD & WINE
Make the Pasta. Step 1. In a food processor, pulse the 3 1/2 cups of flour with the salt. Add the eggs and water and pulse until the dough starts to come together. Turn the …
From foodandwine.com
5/5
Total Time 3 hrs 30 mins
Servings 10
  • In a food processor, pulse the 3 1/2 cups of flour with the salt. Add the eggs and water and pulse until the dough starts to come together. Turn the dough out onto a work surface and knead by hand until smooth and elastic, about 10 minutes. If the dough is too sticky to work with, lightly dust it with flour. Wrap the dough in plastic and let rest at room temperature for 1 hour.
  • In a large saucepan, melt the butter. Add the onion, rosemary, thyme, garlic and a pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, about 8 minutes. Add the flour and cook, stirring constantly, until the roux is light golden, 3 to 5 minutes. Gradually whisk in the milk and bring to a boil, then simmer over moderately low heat, stirring frequently, until no floury taste remains, about 20 minutes. Press the béchamel through a fine sieve into a bowl; discard the solids. Season with salt and let cool.
  • Cut the dough into 8 equal pieces; work with 1 piece at a time, keeping the rest covered with a towel. Flatten the dough slightly. Run it through a pasta machine a total of 6 times: Start at the widest setting, then run through successively narrower settings. Dust the sheet with flour and lay it on a parchment paper-lined baking sheet. Repeat with the remaining dough, separating the sheets with parchment.


LASAGNA WITH MUSHROOM RAGù AND PROSCIUTTO COTTO | FOOD & WINE
Bring a large pot of salted water to a boilover high. Fill a large bowl with ice water; place clean kitchen towels on work surface. Hold each pasta sheet at …
From foodandwine.com
5/5 (3)
Total Time 4 hrs 45 mins
Category Lasagna


CREAMY SEAFOOD LASAGNA - PETER'S FOOD ADVENTURES
Spread ½ the cottage cheese mixture over the lasagna noodles. Spoon ½ the seafood mixture over the cottage cheese mixture. Add another layer of noodles and repeat. Sprinkle with parmesan cheese, cover with foil and bake for about 45 minutes. Remove foil, add extra cheddar cheese and cook until melted. Allow to rest for 15 minutes before eating. Don't …
From petersfoodadventures.com
5/5 (3)
Category Dinner, Main Course
Cuisine American, Italian
Total Time 1 hr 15 mins


THE EASIEST COTTAGE CHEESE LASAGNA - MIDWEST FOODIE
Drizzle with a heaping ½ cup of the meat sauce. Top with the remaining 3 noodles. Spread remaining meat sauce over the noodles in an even layer. Sprinkle lasagna with remaining shredded mozzarella and Parmesan cheeses. Cover tightly with foil and bake for 30 minutes. Remove foil and bake for another 5 minutes.
From midwestfoodieblog.com
5/5 (1)
Total Time 50 mins
Category Main Dish
Calories 337 per serving


BEST STUFFED LASAGNA PIE RECIPES | FOOD NETWORK CANADA
Heat 1 tablespoon olive oil in a large skillet over medium heat. Prick each sausage with a fork and cook until browned, 5 to 6 minutes; remove and set aside. Add the remaining tablespoon olive oil to the skillet and crumble in the beef and pork. Cook, breaking up with a wooden spoon, until browned, about 4 minutes. Add the aromatic paste from the food …
From foodnetwork.ca
2.6/5 (8)
Category Beef,Cheese,Dinner,Main,Pasta,Pork,Tomatoes
Servings 8-10
Total Time 3 hrs


MADE-OVER VEGGIE LASAGNA - FOOD NETWORK
Bobby's big-batch Wild Mushroom and Cauliflower Lasagna (pictured above) is a rich, comforting dish made with two different sauces: a garlic-laced tomato sauce and a …
From foodnetwork.com
Estimated Reading Time 2 mins


LASAGNA, THE ORIGINAL RECIPE - LA CUCINA ITALIANA
Lasagna: how to make the sauce. Now let’s make the filling – meat sauce and béchamel sauce.Let's start with the meat sauce. You’ll need the following ingredients: 11 oz ground beef, 5 oz bacon, 2 ½ oz carrot, 2 oz celery, 2 oz onion, 1 ½ cup tomato purée or peeled tomatoes, half a cup of dry white wine, half a cup of whole milk, broth, olive oil or butter, salt …
From lacucinaitaliana.com
Estimated Reading Time 5 mins


'LASAGNA MAMAS' HAVE FED OVER 3,000 FAMILIES ... - TODAY.COM
Lasagna Love allows anyone to sign up to make a lasagna or receive one right to their doorstep. My TODAY Plaza celebrates Good …
From today.com
Estimated Reading Time 3 mins


LASAGNA WITH RICOTTA AND MOZZARELLA - LIDIA
Make the pasta dough, and let it rest 30 minutes at room temperature while you make the sauce. (Don’t try to make a double batch at once in a standard food processor— it’s too much. Make two single batches.) Preheat oven to 375 degrees. For the sauce, heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the garlic, and cook until it’s just golden on …
From lidiasitaly.com


HURON COUNTY CHRISTMAS BUREAU RECEIVES DONATION OF OVER ...
Memorial lasagna fundraiser donates over $70,000 to Huron County Christmas Bureau. Employees from Compass Minerals salt mine and evaporator plant made a donation of $70,440 to Huron County Christmas Bureau. Funds were raised as a result of the annual lasagna dinner and raffle in the memory of Norm Laberge who died during the 2011 tornado.
From owensoundsuntimes.com


REHEATING LASAGNA: HOW TO REHEAT LASAGNA 4 WAYS
If your leftover lasagna has been sitting in the back of the fridge (or freezer) for quite some time, you should always give it a once over to see if the food has spoiled before attempting to reheat. If the casserole smells funky or looks discolored, it’s best to throw it out. Cooked lasagna lasts 3 to 5 days in the fridge and up to 3 months in the freezer.
From tasteofhome.com


LEE'S VEGETARIAN LASAGNA | CANADIAN LIVING
Fresh sheets of lasagna, available in the deli section of most grocery stores, make quick work of this tasty and ooey, gooey lasagna that is simple enough for a weeknight meal, or hearty and satisfying enough for a weekend get-together. Use your favourite canned or bottled tomato sauce for added convenience. But for best results, homemade tomato sauce takes this …
From canadianliving.com


MISTAKES EVERYONE MAKES WHEN MAKING LASAGNA
The celeb chef dished out his best lasagna-making tips to Food & Wine, some of them borrowed from his mother, who, he says, happens to make the best lasagna he's ever eaten (and he's eaten a lot). The pan has got to be 9 x 13, Symon says, because "it keeps the ingredients condensed so the final product is nice and thick, versus each layer being spread …
From mashed.com


I MADE LASAGNA : FOOD
21.1m members in the food community. Images of Food. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts
From reddit.com


SHARP CHEDDAR "LASAGNA" MADE OVER - MEDITERRANEAN RECIPES
Sharp Cheddar "Lasagna" Made Over might be just the Mediterranean recipe you are searching for. This recipe serves 35. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 56 calories. Head to the store and pick up milk sharp cheddar cheese, peppers, deluxe macaroni …
From fooddiez.com


HAMILTON BROTHERS MAKE LASAGNA, JUST LASAGNA | THESPEC.COM
Food & Drink. Hamilton brothers make lasagna, just lasagna . By The Hamilton Spectator. Wed., May 8, 2013 timer 4 min. read. update Article was updated Feb. 29, 2020. The best compliment Arvid and ...
From thespec.com


THREE-CHEESE LASAGNA RECIPE: HOW TO MAKE IT - FOOD NEWS
Kale and mushrooms put a vegetarian spin on a favorite Italian comfort food. Preheat oven to 350 degrees. To assemble lasagna, evenly spread 1 cup ground beef pasta sauce into the bottom of a 13 x 9-inch baking dish. Align 4 - 5* lasagna noodles over sauce. Spread 1/3 of the ricotta mixture over lasagna noodle layer (it will be a thin layer) then sprinkle 1/4 of the mozzarela …
From foodnewsnews.com


'WORLD'S BEST LASAGNA' OR BOLOGNESE LASAGNE? LET'S MAKE ...
16 ounces ricotta cheese. 1 egg. 3/4 pound mozzarella cheese, sliced. 3/4 cup grated Parmesan cheese. Prepare sauce: In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat ...
From normantranscript.com


11 WAYS TO MAKE LASAGNA | FOOD & WINE
For nostalgic lasagna, make it with ricotta and tomato sauce. 2. Sausage. Whether made with classic pork (above) or fancier lamb, sausage can only make your lasagna better. 3. White. For an over ...
From foodandwine.com


OUR BEST LASAGNA RECIPES | MYRECIPES
Ready in just over an hour, it requires only 50 minutes of cooking in the oven. Extra-lean ground beef (which sometimes cooks up dry) works well here because it's combined with marinara to keep it moist. For a quick and easy variation, feel free to use 9 whole lasagna noodles instead of 6 broken noodles, using 3 noodles per layer. You also can sub fresh basil …
From myrecipes.com


GRANDMA'S LASAGNA RECIPE - GRACE PARISI | FOOD & WINE
Preheat the oven to 375°. Spread 1 cup of the sauce in the bottom of a 9-by-13-inch glass baking dish. Line the dish with 4 overlapping noodles.
From foodandwine.com


RAVIOLI LASAGNA RECIPE: HOW TO MAKE IT - FOOD NEWS
2 days agoHow to make. This crockpot lasagna with ravioli takes 15 minutes to assemble then cooks for just 3 hours! Heat a non-stick pan over medium heat then add in sausage, onion, garlic, salt, and pepper. Cook until the sausage is no longer pink and the onions are tender. This Kirkland Signature Ravioli Lasagna Bolognese from Costco is the only thing I’ve found in 20+ …
From foodnewsnews.com


TRADITIONAL CANADIAN LASAGNA: THE ONE ON THE SIDE OF THE ...
I always made a large enough pot of spaghetti to ensure left over meat sauce to make lasagna. Eventually, due to 4 children and working outside our home the recipe was altered to suit. I would make the lasagna using the warm left over meat sauce that I added extra tomato to….to thin down a little then layered as usual, but used uncooked noodles. I covered and put …
From acanadianfoodie.com


‘THE BEST LASAGNA IS MADE WITH BéCHAMEL, NOT RICOTTA.’ TRY ...
Food & Drink; Life ‘The best lasagna is made with béchamel, not ricotta.’ Try it with this creamy recipe . Jan. 4, 2022 at 6:00 am Updated Jan. 18, 2022 at 9:11 am . …
From seattletimes.com


I MADE A LASAGNA![OC] : FOOD
129 votes, 14 comments. 21.5m members in the food community. Images of Food
From reddit.com


IS THIS THE ULTIMATE CHEESY LASAGNA RECIPE? WE THINK SO IN ...
Feb 9, 2022 - Our supreme lasagna recipe calls for two fillings: one with sausage and beef simmered in tomato sauce, with a three cheesy mixture for a delicious cheesy lasagna. You'll cover the lasagna while it bakes, so you don't need to parboil your noodles, saving you time and less effort making this an easy comfort food. #marthastewart #recipes #recipeideas …
From pinterest.com


MADE-OVER LASAGNA | RECIPES, COOKING RECIPES, FOOD
Jun 12, 2018 - Ingredients: 1 lb Italian sausage (ground) 15 ounces ricotta cheese 1⁄4 cup parmesan cheese 4 cups mozzarella cheese (shredded) 2 eggs (beaten) 3 teaspoons garlic powder 1 teaspoon oregano 1 (16 ounce) box elbow macaroni
From pinterest.com


THE ONLY ITALIAN LASAGNA RECIPE YOU'LL EVER NEED - WALKS ...
A properly-made lasagna is a dish of consummate beauty and one of the most beloved Italian food dishes in the world. But there is a big difference between authentic lasagna and the frozen stuff you buy at the store. That’s why we went to our resident Italian home cooking expert, Loredana, for a recipe. Her recipe for real Italian pizza is one of the most popular blog …
From walksofitaly.com


LASAGNA LOVE! FIGHTING FOOD INSECURITY, ONE LASAGNA TRAY ...
Lasagna Love founder, California mom Rhiannon Menn, started delivering homemade lasagnas to families in 2020, and the rest is history. According to its website, more than 650,000 Americans have ...
From pix11.com


HOW TO MAKE LASAGNA: SIMPLE LASAGNA RECIPES - TODAY.COM
For traditional lasagna, go with classic tomato sauce or Bolognese sauce made with ground meat or crumbled sausage. Other meats work well too, like short ribs — a favorite of Food Network star ...
From today.com


THE BEST EVER LASAGNA - GIMME DELICIOUS FOOD
Lasagna is great winter comfort food and it feeds a lot of people. Over the past few years I’ve been working on perfecting my original ground beef lasagna recipe and now I think I’m done! It’s o officially THE BEST EVER LASAGNA!! I’ve made this recipe for family, friends and even made a batch for my daughter’s school a few weeks ago and everyone asked me for the recipe. This …
From gimmedelicious.com


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