Moms Lasagne Food

MOM'S LASAGNA

Steps:

• In a large Dutch oven or heavy pot, heat olive oil over medium heat
• Add the onion garlic and a three-finger pinch of salt and sweat them until they are translucent, about 2 minutes
• Add the neck bones and brown, about 5 minutes
• Add the ground veal, beef and sausage, season with another healthy pinch of salt and continue cooking until the meat is browned, about 10 minutes
• Add the white wine, tomatoes and their juice, and the bay leaves, scraping the bottom of the pot with a wooden spoon to get all of the browned bits into the sauce
• Season the sauce with salt 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
• 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
• Meanwhile, in a medium bowl, combine the ricotta, parsley, basil, oregano and eggs with a pinch of salt
• Preheat the oven to 350°F
• Ladle about 1 cup of sauce on the bottom of a 9x13-inch lasagna pan
• Arrange a layer of noodles over followed by a layer of sauce and then some ricotta mixture, smoothing it with a spatula to the edges of the noodles
• Repeat the process until the pan is full and finishing with a final layer of noodles, sauce, mozzarella cheese and Parmesan cheese
• Cover the lasagna with aluminum foil and bake for 1 hour
• Uncover and bake for 30 minutes to brown and bubbly on top
• Remove from oven and let cool slightly before cutting and serving
• MORE: Lasagna Burgers Jeanette's Holiday Lasagna Lasagna with Meat Ragu

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 BEEF LASAGNA

Steps:

• In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

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 LASAGNA

Steps:

• Heat olive oil in a large heavy bottomed pot. Add onions and a good pinch of salt and sauté until soft and starting to brown. Add the garlic and cook until fragrant, about a minute.
• Add the ground beef and brown, breaking up the meat with a wooden spoon until no longer pink.
• Add the basil and oregano and mix to combine.
• Put the whole tomatoes in a bowl and crush by hand. Add to the meat and onion mixture along with the tomato sauce, tomato paste, water and a generous pinch of sugar. Season with salt and pepper. Bring to a boil and then immediately turn down heat and simmer with a lid on for about 1 1/2 hours, stirring occasionally. (My mom's recipe says to simmer for hours, an hour and a half is plenty.)
• Let cool and then refrigerate overnight. The sauce is always better the next day and now all you have to do is assemble the lasagna.
• Drain the cottage cheese in a fine mesh sieve over the sink until most of the liquid has drained, stirring gently several times. Takes about an hour or two.
• Preheat oven to 350º
• In a 11 X 15 lasagna pan, ladle in some sauce to cover the bottom of the pan. Arrange 6 noodles, overlapping slightly, over the sauce in the bottom of the pan. Next, spoon half of the drained cottage cheese over the noodles. Sprinkle half the shredded mozzarella over the cottage cheese. Then generously spoon some sauce over the cheese.
• Repeat with another 6 noodles, the remaining cottage cheese and follow with the remaining mozzarella. Generously spoon more sauce over this layer.
• Top with 6 more noodles. Spoon sauce over entire top of lasagna noodles and also spoon some down the corners and edges. All the noodles should be covered.
• Sprinkle with some grated parmesan and then cover pan with foil.
• Bake for 45 minutes and then remove the foil and bake, uncovered, for another 15 minutes.
• Let lasagna rest 10 minutes or so before serving. Enjoy.

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.

MY MOM'S LASAGNA

Steps:

• In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C).
• You'll need two 9x13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top. Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil.
• Bake in a preheated oven for an hour. Remove the foil and bake another half hour.

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.

MEAT LASAGNA RECIPE WITHOUT RICOTTA

Steps:

• Preheat oven to 350 degrees.
• Fill pot with water and bring to a boil, then cook lasagna noodles until al dente.
• In the meantime, dice onions, and then put them in a deep skillet with the sausage and ground beef.
• Brown the meats. Add spaghetti sauce, tomato sauce, and water to meat and onion mixture. Add in all the spices, and let simmer 15 minutes.
• When lasagna noodles are done, drain excess water, and put off to the side.
• Sprinkle Parmesan cheese on the bottom of a 9x13 pan. Layer four lasagna noodles on the bottom of the dish. Then layer 1/3 of sauce, then ½ cup of colby jack cheese 1/2 cup of mozzarella. Sprinkle with Parmesan.
• Repeat noodle, sauce, cheeses two more times. Make sure the top layer of the lasagna is mozzarella cheese. If there are any gaps at the ends of pans where there are no noodles, put a noodle there as well. Cover with tin foil and bake for 50 minutes. Then remove tin foil and let bake about 10 more minutes.
• If cheese is still not melted completely, put on broil for about two minutes.

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.

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.

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 LASAGNA, FALL VERSION

Steps:

• Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble.
• For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
• For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
• Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet.
• To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour.
• Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving.

MOM'S LASAGNA

Steps:

• For the Meat Sauce
• Saute onions and carrots in about a tablespoon of oil.
• Once the onions and carrots have begun to soften and cook down, add the Berbere spice and stir to combine. Add extra oil as necessary and mix well.
• Next add in garlic, stir until fragrant and then add ground beef and break up any chunks so that there is an even consistency.
• Next, add tomato paste and stir to evenly incorporate, after a few minutes of cooking, add the crushed tomatoes. Add water as necessary so the mixture starts to resemble a sauce.
• Continue stirring the mixture for 5 more minutes and add then Italian seasoning, oregano, and salt to taste. Reduce heat to medium-low and let the sauce simmer for another 30 minutes.
• For the Bechamel Sauce
• Slice the butter into cubes and melt it in a saucepan.
• Add flour to the melted butter and whisk it vigorously and continuously until evenly combined.
• After a minute or two, pour in the milk slowly, while you stir/whisk the mixture so it thickens.
• Once there are no lumps, add in the freshly grated nutmeg. Bring the sauce to a simmer until it's thick enough to lightly coat the back of a spoon.
• For the Lasagna
• Preheat your oven to 375 degrees F.
• Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in boiling water for 8 to 10 minutes and then drain them and set aside until you're ready to assemble the lasagna.
• Layer meat sauce, noodles, bechamel, and shredded cheese in a baking dish until the dish is full. Be generous with the cheese for a decadent lasagna. Bake it for 30-40 minutes, uncovered in the oven.
• Once it's removed from the oven, garnish it with dried parsley or basil for a pop of colour and flavour. Allow it to cool slightly before slicing and digging in. Enjoy!

MOM'S CHICKEN LASAGNA

Steps:

• Saute the butter, onion, and green pepper, in a large pan.
• Add the mushroom soup, pimento, mushrooms, Tarragon and Basil, blending well.
• Have ready: 2 cups ricotta cheese,2 cups shredded cheddar.
• and a 3 pound chicken, boiled, meat broken up.
• Assembly in 9x13 glass baking dish.
• Place layer of lasagna noodles bottom of dish.
• then 1/2 of ricotta cheese, cheddar, meat, 1/2 of the filling mixture.
• Repeat with Layer of lasagna noodles.
• 1/2 of ricotta cheese, cheddar, meat, 1/2of the filling mixture.
• Top with layer of lasagna noodles.
• Sprinkle with parmesan cheese.
• Bake 350 degree oven, about an hour, till bubbly and top layer browned.