MAMMA MIA'S LASAGNE
A from scratch recipe that freezes well. I learned how to make it in graduate school; we were all broke, so my friends pitched in with ingredients. It has never failed to please family and guests.
Provided by mammamia 2
Categories Cheese
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat.
- Add next 5 ingredients. Simmer uncovered 30 minutes.
- Cook noodles according to package directions.
- Drain and spread noodles out to cool on wax paper.
- Combine remaining ingredients, except Mozzarella and oil.
- Spread olive oil on bottom of 13 x 9 baking pan.
- Place half noodles in bottom, overlapping slightly.
- Spread 1/2 Ricotta on noodles, using fingers.
- Sprinkle scant half of Mozzarella over all.
- Spread 1/2 meat sauce over all.
- Repeat layers, saving a little Mozzarella for the top.
- Bake 30 minutes at 375°F.
- Let stand 10 minutes, then cut.
- May assemble early, refrigerate; then allow 15 minutes longer in oven.
Nutrition Facts : Calories 478.2, Fat 25.6, SaturatedFat 14.5, Cholesterol 119.5, Sodium 1604.5, Carbohydrate 33.7, Fiber 3.1, Sugar 7, Protein 29.2
MAMA'S LASAGNA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
- In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
- In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
- Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.
MAMA MIA'S LASAGNA RECIPE - (3.4/5)
Provided by CherineG
Number Of Ingredients 17
Steps:
- Brown ground beef and Italian sausage in a large Dutch oven with a little olive oil, breaking up into small pieces. Remove meat and set aside. Pour all but a little (2 T) of the fat out of the pot and discard. In the remaining fat, sauté onions, garlic and parsley until onions are translucent. Deglaze pot with the red wine. Add tomato sauce, Worcestershire, mushrooms, and spices and bring to a boil. Reduce heat and simmer for at least an hour. Preheat the oven to 350 degrees. Spoon a little bit of the sauce into the bottom of a Lasagna Pan, just to prevent the pasta from sticking. Layer 1/3 of the noodles into the bottom of the pan. Cover the noodles with a 1/3 of the sauce. Continue with 1/3 of the sliced mozzarella, then sprinkle with parmesan, then dollops of ricotta finishing each layer with 1/3 of the grated mozzarella. Do this three times. Bake for 1 hour. Cooks Notes: • I have gotten into the habit of making the sauce the day before, just because it doesn't seem as daunting of a process, and then all you have to do the day of is assemble the layers. • The original recipe called for two boxes of Pasta, but I have found that I always have almost a full box left over after I've completely covered the surface of the pan 3 times. If you like to have pasta leftovers with a little butter and cheese then you can boil two boxes. • We all know that Lasagna is better the second day. With that in mind, I will sometimes bake it one day covered with foil and reheat it the day of the event, uncovered. If the top doesn't look brown enough, I will turn the broiler on for 10 minutes or so at the end. • I have gotten into the habit of making the sauce the day before, just because it doesn't seem as daunting of a process, and then all you have to do the day of is assemble the layers. • The original recipe called for two boxes of Pasta, but I have found that I always have almost a full box left over after I've completely covered the surface of the pan 3 times. If you like to have pasta leftovers with a little butter and cheese then you can boil two boxes. • We all know that Lasagna is better the second day. With that in mind, I will sometimes bake it one day covered with foil and reheat it the day of the event, uncovered. If the tope doesn't look brown enough, I will turn the broiler on for 10 minutes or so at the end.
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.
THE MAMAS' LASAGNA
I seriously love the balance of herbs in this recipe! The sauce was so good that I plan to use it the next time I whip up a batch of spaghetti. We used the whole grain noodles as Cherie suggests and were very happy with the way it turned out. Highly recommended!
Provided by Cherie Hammond
Categories Beef
Number Of Ingredients 15
Steps:
- 1. Brown meat and onion together. Drain off grease and put meat in a large sauce pan.
- 2. Add the remaining ingredients through the water. Then, simmer for approximately 45 minutes.
- 3. Meanwhile, boil the lasagna noodles. Spray a deep 9x13 inch baking dish with Pam.
- 4. To assemble the lasagna you will alternate layers of meat, cheese, noodles...3 layers of meat and cheese; 2 layers of noodles. The last layer of cheese will only be the Parmesan cheese. Split the Mozzarella and cottage cheeses between the middle 2 layers of cheese. Use as much of the Parmesan cheese as you prefer.
- 5. You can make this ahead of time and not bake it until you are ready. When you are ready, preheat the oven to 350 degrees. Bake until hot and bubbly; approximately 1 hour covered, then 1/2 hour uncovered.
- 6. It will need to sit for approximately 15 minutes when it comes out of the oven in order to set and make cutting easier.
MAMA-MIA LASAGNA
Everyone loves my lasagna and asks for the recipe.
Provided by Mary Lee
Categories Pasta
Time 1h25m
Number Of Ingredients 17
Steps:
- 1. In large oiled skillet , brown together optional onion, ground beef and italian sausage ... drain off excess grease ... add spices ... continue cooking for a minute or two... add 2 tbs sugar, tomatoes , sauce, paste and water .. cook on low/medium heat until sauce begins to bubble (stirring often) ... set aside
- 2. *In medium mixing bowl add ricotta cheese, 1 lrg egg, 1 tbs sugar and 1/2 teaspoon parsley flakes .. whisk until mixed well... set aside
- 3. line baking dish with reynolds lining paper.
- 4. spoon and spread evenly several tablespoons of sauce onto lined baking dish... place 4 lasagna noodles lengthwise over sauce .. spoon/spread evenly several more tablespoons of sauce over noodles ... sprinkle evenly pkg of italian cheese... add another layer of lasagna noodles (3 noodles) ... spoon/spread evenly several tablespoons sauce over noodles .. spoon/spread evenly all ricotta cheese ... add remaining 3 lasagna noodles ... spoon/ spread evenly several tablespoons sauce .. sprinkle 1/2 pkg of mozzarella cheese.
- 5. place 1 sheet of tin foil over lasagna dish (if not using a dish with lid) ... bake in preheated oven at 350 degrees for 30 minutes ... remove lid/foil add remaining mozzarella cheese and baked uncovered for an additional 10-15 minutes until cheese has browned. Remove from oven .. let cool approx 5 minutes before cutting into.
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