Moms Homemade Lasagna Food

MOM'S LASAGNA

Steps:

• In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

MOM'S EASY HOMEMADE LASAGNA

Steps:

• Make the Meat Sauce: Add olive oil to a dutch oven and add the onions and meat. Cook, stirring to break up the meat, until onion is tender and translucent and meat is browned through. Add garlic and cook a minute more. Break up the whole tomatoes some with clean hands or cut them with a knife. Add tomatoes, tomato paste, water, salt, pepper, oregano and basil to the pot. Simmer over low heat 60 minutes. While it simmers, cook your lasagna noodles. Make 2-3 extras in case some tear. Once they're cooked and drained, lay them out flat on a cutting board or some other clean surface so they don't all stick together.
• Assemble Lasagna: Preheat oven to 375 degrees F. Reserve 1 ounce each of mozzarella and parmesan for the top of the casserole.Spray a 8x8 or 9x9 pan with cooking spray. Lay 3 lasagna noodles side by side in the bottom of the pan, so it's covered completely. Add 1/3 of the sauce, then 1/3 of the ricotta, mozzarella, and parmesan. (Add the ricotta in small spoonfuls since it's hard to spread). Repeat this two more times.
• Bake: Bake the lasagna for 40-45 minutes, or until sauce is bubbly and cheese is melted and slightly browned. You may need to add a pan underneath the dish to catch any sauce drips. You can turn the broiler on for 1-2 minutes to get the cheese nice and golden at the end, but watch it carefully so it doesn't burn.
• Serve + Store: Let the lasagna set 10-15 minutes before cutting. You can pop a piece of foil over it during this time to keep it nice and hot. Enjoy! Store leftovers in the fridge, tightly covered, for 5-6 days.
• Make Ahead + Recipe Yield Adjustment Tips: You can make the meat sauce a day ahead and store it in the fridge until ready to assemble and bake the lasagna. You can double this recipe and make it in a 9x13 pan. You can also make the full batch of meat sauce and freeze half for later, while using the other half now in the 8x8 size that this recipe yields.

MAMA'S LASAGNA

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.

MOM'S LASAGNA

Steps:

• In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
• Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
• In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
• Preheat the oven to 350 degrees F.
• Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
• Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

MY MOM'S LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
• Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
• Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
• Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

MOM'S SEAFOOD LASAGNA

Steps:

• For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
• Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
• Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
• Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
• Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
• Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
• Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.

MY MOM'S LASAGNA (NO RICOTTA)

Steps:

• Preheat oven to 350 degrees.
• Cook lasagna noodles according to package directions.
• Meanwhile, brown ground beef in a large skillet; drain fat.
• Sprinkle meat with onion powder.
• Add spaghetti sauce, tomato sauce and Italian seasoning.
• Mix well. Set aside.
• Drain noodles.
• Spray a 13 x 9 inch baking pan with cooking spray.
• Add a layer of sauce to pan.
• Top sauce with 3 lasagna noodles.
• Top noodles with more sauce.
• Top sauce with enough mozzarella cheese slices to cover in a single layer (6 slices).
• Top cheese with 3 more noodles, sauce, 6 more cheese slices.
• Top cheese with remaining 3 noodles and sauce.
• Sprinkle with Parmesan cheese. Top Parmesan with the shredded mozzarella cheese.
• Bake 35 to 45 minutes (watch closely after 30 minutes to make sure cheese does not over brown).
• Let sit 10-15 minutes before serving.

MOM'S MEAT LASAGNA

Steps:

• Brown the ground beef in a large pot.
• Drain off fat.
• Add sliced onion and minced garlic. Cook for about a minute.
• Add tomatoes, tomato paste, red wine and oregano.
• Simmer for about two hours.
• Boil water and cook lasagna noodles for about 10 minutes.
• Drain and let cool.
• In a blender, mix ricotta, egg, salt and pepper.
• Spread noodles on bottom of dish. Layer with tomato meat sauce, ricotta mixture, mozzarella and parmesan. Repeat.
• Cook for 1/2 hour at 350 degrees.

MOM'S SPECIAL LASAGNA

Steps:

• In a large skillet or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1- 3 hours, stirring occasionally. ***This can be done up to one day ahead of time.
• While sauce is cooking, cook lasagna noodles according to package directions; drain and rinse in cold water.
• In a bowl, combine ricotta cheese, beaten egg, parsley, and salt and pepper to taste.
• In a greased 13-in. x 9-in. baking dish, spoon a little sauce in the bottom of casserole. Then layer in this order: 1/3 of the noodles, 1/2 of the ricotta cheese, 1/3 of the meat mixture and 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover with aluminum foil.
• ***This can be done ahead of time and refrigerated until ready to eat. Just leave lasagna out on counter for 30-45 minutes before baking.
• Bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

LASAGNA..... HOMEMADE LASAGNA!

Steps:

• Boil the noodles as the directions say on the box. Brown the beef and strain the grease, set aside. In the same skillet sauté the onion and garlic until it's limp, set aside. Mix the onion,garlic and ground beef in a bowl.
• In a 9x11 casserole dish, spread 3 ladle's of sauce across the bottom of the dish. Put 3 noodles on top of the sauce. Add ground beef on top of the noodles, about half of the mixture of beef, onion and garlic. Dot with Ricotta cheese, about 5-6 tablespoons. Repeat the same steps. Bake for 30-45 minutes at 350 or until golden brown.
• After 30 minutes top with mozzarella and parmesan cheese. Serve hot.

MOM'S GOOEY LASAGNA

Steps:

• Saute onion and garlic in oil.
• Add meat and brown.
• Add the rest of the ingredients, ending with the basil.
• Simmer on low for about 30-45 minutes.
• To assemble lasagne, layer a small amount of sauce in a 9x13 pan to prevent sticking.
• Place a layer of noodles over the sauce.
• Cover noodles with sauce, then a small amount of the cheeses.
• Layer noodles, sauce, cheeses until pan is full, ending with reserved mozzarella cheese.
• Bake at 350 degrees until cheese is melted but not brown.