MOM'S LASAGNA
We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 335 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 682mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.
MY MOM'S LASAGNA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
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 BEEF LASAGNA
This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. -Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 367 calories, Fat 18g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
MOM'S LASAGNA
Provided by Michael Symon : Food Network
Time 2h50m
Yield 6 servings
Number Of Ingredients 19
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.
HOMEMADE LASAGNA RECIPE
The BEST Homemade Lasagna recipe you will make that your family will request again and again. Delicious layers of lasagna noodles, rich Italian sausage tomato sauce, herby ricotta and melty cheese bake up perfectly together. It is a great family dinner for any occasion. Bonus, it can be made ahead and even frozen for easy dinner prep!
Provided by Susie Weinrich
Categories Dinner
Time 1h40m
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees. Grab a deep (2 inches) 9x13 pan.
Nutrition Facts : ServingSize 1 serving, Calories 583 kcal, Carbohydrate 31 g, Protein 29 g, Fat 38 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1127 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 20 g
MOM'S SEAFOOD LASAGNA
Growing up, I always loved when my mom made this lasagna. I changed a couple of things-no-boil lasagna noodles make assembly much faster. Also, I like the nutty, robust flavor of Romano cheese, so I added that, too.
Provided by Kardea Brown
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 27
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.
MOM'S LASAGNA, FALL VERSION
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 24
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 GOOEY LASAGNA
My mom makes this lasagna for our family, usually in the winter. This summer she took it for Homecoming at church and it got rave reviews from everyone. Needless to say, she took home a somewhat clean pan. Serving sizes and yield are approximate, because you'll probably want a couple of pieces. Also, the sauce can be prepared and refrigerated or frozen for later use. You OAMC people could divide it into two 8" pans and freeze one.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 1h15m
Yield 12 generous slices (approx)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 329.5, Fat 17.5, SaturatedFat 7.9, Cholesterol 57.4, Sodium 749.5, Carbohydrate 23.4, Fiber 2.3, Sugar 5.3, Protein 20.1
MOM'S BASIC LASAGNA
Make and share this Mom's Basic Lasagna recipe from Food.com.
Provided by Rutecki Family
Categories Meat
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Rapidly boil 4 quarts water. Add 2 tbsp salt and 1 tbsp oil. Add lasagna a strip at a time and boil 10-12 minutes or until tender. As it cooks, separate strips occasionally with a fork. Drain and rinse with cold water. (If lasagna is not used immediately, let stand in cold water to keep strips separate.).
- In a large skillet brown 1 lb. ground beef in 1 tbsp oil. Season to taste with a salt and pepper. Stir in tomato paste, 3 cups water (4 6-oz. cans), 1 package (1 oz.) of American Beauty Spaghetti sauce mix. Cover and simmer 15 minutes, stirring occasionally.
- Mix together with spoon: cottage cheese, parsley, mozzarella or cheddar cheese.
- Lightly grease a large baking dish and spoon enough meat sauce to cover the bottom. Top with strips of cooked lasagna. Spread with part of the cheese filling.
- Repeat layers, ending with meat sauce. Sprinkle with 1/2 cup parmesan cheese. Bake in 350 degree oven for 30 minutes. Let stand 5 minutes to set layers. Cut into 3-inch squares.
- This can be prepared the day before and refrigerated. When ready to use let stand at room temperature about 1 hour, then bake 1 hour in 350 degree oven.
Nutrition Facts : Calories 309.1, Fat 13.8, SaturatedFat 7.6, Cholesterol 42, Sodium 958, Carbohydrate 25.4, Fiber 2, Sugar 4.5, Protein 21.2
MOM'S CHICKEN LASAGNA
A different twist on lasagna. From my mom's kitchen. A lot of work to make, but worth the reward at dinner. Can be made ahead one day, cooked the next.
Provided by chez patty
Categories Chicken
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 636.1, Fat 40.7, SaturatedFat 19.5, Cholesterol 153.9, Sodium 692.9, Carbohydrate 28, Fiber 2, Sugar 2.5, Protein 39.2
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