Matts Supreme Lasagna Food

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SUPREME PIZZA LASAGNA



Supreme Pizza Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h10m

Yield 12 servings

Number Of Ingredients 22

2 tablespoons olive oil
2 pounds Italian sausage
1 pound ground beef
12 ounces sliced pepperoni
1 pound mushrooms, sliced
3 cloves garlic, minced
2 green bell peppers, diced
2 red bell peppers, diced
1 large onion, diced
One 28-ounce can whole tomatoes
One 15-ounce can tomato paste
1/4 cup prepared pesto
1/3 cup finely minced fresh parsley
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup sliced black olives
30 ounces whole-milk ricotta
2 eggs, beaten
1/2 cup grated Parmesan, plus extra for sprinkling
8 lasagna noodles, cooked until al dente
24 ounces fresh mozzarella, cut into thin slices

Steps:

  • Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
  • Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
  • Preheat the oven to 350 degrees F.
  • To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
  • To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

SUPREME LASAGNA



Supreme Lasagna image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 22

1518 units lasagna noodles
0.5 units onion
1 stalks celery
0.5 cloves garlic
1 units green bell pepper
0.5 units red bell pepper
1 units creole
8 ounces mushrooms
1 pounds ground beef
2 tablespoons italian seasoning
1 tablespoons parsley
8 ounces black olives
32 ounces tomato sauce
8 ounces tomato paste
0.5 cups water
0.5 teaspoons sugar
1 units salt and pepper
1 pounds cottage cheese
3 cups mozzarella cheese
2 cups italian cheese
1216 slices american cheese
12 cups cheese

Steps:

  • Preheat oven to 375 degrees F. Prepare lasagna noodles as directed on package (the number of noodles you use shall determine the size of the baking dish needed). Drain and rinse in cold water. Set aside.
  • Meat sauce: Finely chop onion, celery, garlic, bell peppers. Dice tomatoes. Slice mushrooms, if necessary. Brown meat, adding all vegetables and seasonings during browning. Drain fat and return to heat. Add tomato sauce and paste (water can be added to thin sauce). Add sugar, salt and pepper and simmer for 15 to 20 minutes.
  • In a 9 to 12-inch rectangular baking dish, coat bottom of dish with meat sauce.
  • The lasagna has 3 layers:
  • Layer 1: Lay 5 or 6 noodles (depending on the size of your dish) on top of meat sauce. Spread meat sauce over noodles. Spread cottage cheese and sprinkle 1 cup mozzarella cheese.
  • Layer 2: Lay 5 or 6 noodles (depending on the size of your dish) over cheeses. Spread meat sauce over noodles. Sprinkle 2 cups mozzarella and 2 cups Italian cheese over meat sauce.
  • Layer 3: Lay 5 or 6 noodles (depending on size of dish) over mozzarella/Italian cheeses. Spread meat sauce over noodles. Pattern 12-16 slices American cheese evenly across sauce. Cover with parmesan/Romano cheese.
  • At this point, you can cover with foil, but I prefer to leave uncovered in order to dry and meld lasagna. Place in oven and bake 30 minutes or until all cheeses are melted. Stand for 5 minutes prior to serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LASAGNA SUPREME



Lasagna Supreme image

I started making this recipe when my husband and I were dating. I can't credit this recipe with our eventual marriage, but he does love lasagna. He even likes this better than his grandma's that he used to request for his birthday meal every year as a kid. Shh...don't tell anyone in his family that! My toddler loves it, too! It's also a great recipe for those who don't like ricotta or soupy lasagnas - it's very firm. I've used feta instead of half of the mozzarella before and that is good as well.

Provided by Mountain Mi

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb Italian sausage
1 onion, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can whole tomatoes, undrained & chopped
1 (6 ounce) can tomato paste
1 teaspoon marjoram
2 teaspoons basil
6 lasagna noodles
2 eggs
1 lb cottage cheese
3/4 cup parmesan cheese, divided
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
20 ounces shredded mozzarella cheese

Steps:

  • Cook sausage, onion and garlic in a large skillet over medium-high heat until meat is brown, stirring to separate meat.
  • Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low and cover; simmer 15 minutes.
  • Meanwhile, cook lasagna noodles according to package directions; drain.
  • Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt & pepper. Mix well.
  • Place three noodles in bottom of 13"x9"x2" baking pan. Spread half of cottage cheese mixture over noodles, then half of meat mixture and half of mozzarella cheese. Repeat layers.
  • Sprinkle with remaining 1/4 cup Parmesan cheese.
  • Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 624.6, Fat 38.3, SaturatedFat 18.5, Cholesterol 158, Sodium 1841.1, Carbohydrate 26.9, Fiber 2.6, Sugar 6.6, Protein 42.8

TRADITIONAL SUPREME LASAGNA



Traditional Supreme Lasagna image

This is a combination of many lasagna recipes. This version is our favorite and comes close to what I always think of as a true restaurant style lasagna. I like to cook my own noodles, but you can also use no bake lasagna noodles and just add a 1 1/2 cups of water to the bottled sauces. You can also substitute ground beef or chicken for the turkey.

Provided by Cooking CF

Categories     European

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 (12 ounce) package lasagna noodles
1 tablespoon salt
3/4 lb ground turkey
1 lb Italian sausage, spicy, ground
8 ounces mushrooms, chopped
1 cup onion, chopped
6 garlic cloves, minced
1 tablespoon sugar
2.5 (24 ounce) jars spaghetti sauce, tomato and basil flavor
1 lb ricotta cheese
2 tablespoons fresh basil, minced
2 eggs
1 tablespoon fresh parsley
1 lb mozzarella cheese, shredded
1 1/2 cups parmesan cheese, grated
4 ounces provolone cheese, cut in 1/2 inch pieces

Steps:

  • Turn on oven to 375 degrees.
  • Bring a large pot of water to a boil with the salt and cook noodles according to package directions. Drain and cool, cover with water to prevent sticking.
  • Cook sausage and ground turkey in a large skillet, set aside. In same skillet saute onion and mushrooms 5 minutes. Add garlic, saute 1 minute. Drain off excess fat if necessary. Add sugar and mix with meat mixture.
  • In another bowl mix ricotta cheese, eggs, basil and parsley.
  • Mix mozzarella cheese and 1/2 cup of the parmesan cheese.
  • In a 13x9 lasgna pan layer ingredients in the following order: spaghetti sauce, lasagna noodles, ricotta mixture, meat mixture, mozzarella cheese, repeat twice ending with another layer of spaghetti sauce.
  • Bake covered for 1 hour. Uncover and sprinkle top with provolone and remaning 1/2 cup parmesan cheese and bake an additional 20-30 minutes untill hot and bubbly.

Nutrition Facts : Calories 1026.2, Fat 55.6, SaturatedFat 25.5, Cholesterol 218.9, Sodium 3515.8, Carbohydrate 69.2, Fiber 3, Sugar 25.2, Protein 60.9

SUPREME LASAGNA



Supreme Lasagna image

Got this recipe from the first cookbook I ever bought. I was right out of high school and had never attempted anything more difficult than a grilled-cheese sandwich. But when I tried this recipe, I fell in love with cooking. This was also the very first time I had ever tried lasagna. Now when ever anyone hears I am cooking lasagna I have a house-full for dinner!

Provided by TheGrumpyChef

Categories     < 4 Hours

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 18

1/2 lb ground beef
1/2 lb mild Italian sausage
1/2 cup chopped onion
2 garlic cloves, minced
1 (6 ounce) can tomato paste
1 (16 ounce) can tomatoes, undrained and cut up
2 teaspoons dried basil, crushed
1 teaspoon dried marjoram, crushed
1 (4 ounce) can sliced mushrooms, drained
2 eggs
1 lb cream-style cottage cheese
3/4 cup grated parmesan cheese, divided
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces uncooked lasagna noodles, cooked, drained and rinsed
2 cups shredded cheddar cheese
3 cups shredded mozzarella cheese

Steps:

  • Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
  • Add tomatoes with juice, tomato paste, basil and marjoram.
  • Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
  • Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
  • Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
  • Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
  • Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
  • Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
  • Let stand 10 minutes.
  • Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.

Nutrition Facts : Calories 659.5, Fat 38, SaturatedFat 19.6, Cholesterol 167.9, Sodium 1512.3, Carbohydrate 34.2, Fiber 3.1, Sugar 6.5, Protein 45.1

LASAGNA SUPREMO (THE BEST LASAGNA EVER!)



Lasagna Supremo (The Best Lasagna Ever!) image

This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! Try this recipe and I guarantee you will love it. You need a deep pan or a deep baking dish. If you have any questions, e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 29

1 (1 lb) package lasagna noodle
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushroom (thinly sliced)
1 cup onion (chopped)
6 garlic cloves (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1 cup stewed tomatoes (Italian style)
1/4 cup extra virgin olive oil
6 garlic cloves (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar

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.

Nutrition Facts : Calories 1169.1, Fat 67, SaturatedFat 29.8, Cholesterol 230.3, Sodium 2927, Carbohydrate 78, Fiber 8, Sugar 14.1, Protein 66.6

MATT'S SUPREME LASAGNA



Matt's Supreme Lasagna image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 13

1 cup tri-colored peppers
1/2 cup onion, chopped
1/2 cup mushrooms, chopped
1 jar (26 oz.) healthy vegetable marinara sauce
12 oz whole wheat lasagna noodles
4 oz shredded Italian Six cheese blend
2 tsp roasted garlic
1 can artichoke hearts, rinsed, drained, and chopped
1/2 cup part-skim ricotta cheese
1 pkg (10-oz.) frozen spinach, thawed and drained
3 hot Italian pork sausage links, grilled and sliced into rounds
Dried basil
Lemon pepper

Steps:

  • Preheat the oven to 400 degrees F. Saute the peppers and onion in one skillet and the mushrooms in a separate skillet.
  • Ladle some sauce at the bottom of a large casserole dish. Boil noodles until almost cooked. Layer 1/4 of them down in the dish and top with sausage, peppers, onion, sauce, and 1 oz. shredded cheese. Start with next layer of noodles and top with roasted garlic, artichoke hearts, basil, and 1 oz. shredded cheese. Lay down the third layer of noodles, spinach, mushrooms, lemon pepper, and ricotta cheese. Lay down the last layer of noodles, sauce and 1 oz. shredded cheese.
  • Cover with foil and bake for about 30 minutes. Remove the foil and bake an additional 5 to 10 minutes until bubbly and brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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