MY FAVORITE EASY LASAGNA RECIPE
This is a very simple but delicious recipe, I have been asked for this recipe everytime I serve it to guests.
Provided by tazdevilfan
Categories European
Time 1h5m
Yield 1 13x9 pan of Lasagna
Number Of Ingredients 6
Steps:
- Boil Lasagna Noodles as described on package.
- Brown Ground Beef and drain.
- Pour Spaghetti Sauce in pan with ground beef and mix.
- Lay 3 Lasagna Noodles side by side in a 13x9 glass baking dish.
- Pour 1/2 Meat mixture over noodles.
- Lay slices of the Mozzarella on top of the meat mixture.
- Spread about 3/4 of the Cottage cheese over the Mozzarella cheese.
- Lay the remaining 3 Lasagna Noodles side by side on top of the Cottage Cheese.
- Spread remaining Meat Mixture over noodles.
- Sprinkle with Parmesean cheese.
- Bake at 350 degrees for 35-40 minutes.
- Let Lasagna"set" for about 15 minutes before serving, this is a great dish reheated, you can also prepare this the night before and refrigerate for the next day.
- Enjoy!
BEST EVER EASY LASAGNA
Make and share this Best Ever Easy Lasagna recipe from Food.com.
Provided by bulgarican
Categories One Dish Meal
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
- Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
- Repeat layers till last 3 noodles.
- Top last noodles with remaining sauce, mozzarella, and parmesan.
- For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
- For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.
Nutrition Facts : Calories 396.1, Fat 19.5, SaturatedFat 10.4, Cholesterol 80.5, Sodium 1082.5, Carbohydrate 32.4, Fiber 1.3, Sugar 10.8, Protein 22.3
EASY LASAGNA II
My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!
Provided by Joanie Heger
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
EASY LASAGNA I
A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.
Provided by Susan T.
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
- Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g
FAMILY FAVORITE LASAGNA
This is my family's favorite lasagna. It is a recipe I got from a local mennonite cookbook and it is SUPERB! It has a homemade tomato sauce that is easy to whip up while the noodles are cooking. Try it... I hope you love it as much as we do!
Provided by Megan V
Categories Meat
Time 1h
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 16
Steps:
- Brown ground beef and onion in large skillet, then drain.
- Place beef and onion back into skillet.
- Add tomato juice, brown sugar, vinegar, salt, oregano, marjoram, and garlic powder; cover and simmer for 20 minutes.
- Meanwhile, cook lasagna noodles with 1 Tbsp oil according to the package directions.
- Dissolve cornstarch in water and add to sauce, stirring until thickened.
- In a greased 9x13 inch baking dish, layer noodles, meat sauce, cottage and mozzarella or swiss cheese, and parsley flakes.
- Sprinkle parmesan cheese over the top.
- Bake at 350 degrees for 35-40 minutes.
Nutrition Facts : Calories 425.7, Fat 18.8, SaturatedFat 9.3, Cholesterol 72.2, Sodium 1174.7, Carbohydrate 33.8, Fiber 1.6, Sugar 8, Protein 29.5
OUR FAVORITE LASAGNA
This recipe comes from the Good Housekeeping Illustrated Cookbook and it is the best lasagna recipe we have tried. I don't have any trouble finding the page in my cookbook because it has a few stains and looks worn compared to the other pages. The recipe doubles very easily, I use a 9x13x2-inch glass cake pan and it is always filled to the top. Definitely have to have some good crusty bread to sop up the bit of sauce that is left in the pan!
Provided by lauralie41
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a dutch oven over high heat cook ground beef and onions until beef is browned and juices have evaporated. Add the tomatoes, tomato paste, sugar, salt, oregano leaves, thyme leaves, red pepper flakes, garlic salt, and bay leaf, heat mixture until boiling. Reduce heat and simmer, stirring occasionally, for 30 minutes.
- Discard the bay leaf and spoon off any grease that has accumulated on top of the sauce. Set aside.
- In another dutch oven boil water, add lasagna noodles, and cook until tender. Drain well in colander and set aside.
- Preheat oven to 375°F In a 13x9-inch baking dish add half of the lasagna noodles layering as you go.
- In a small bowl add ricotta cheese and eggs, beat well until combined. Spoon half of this mixture over the layered lasagna noodles and half of the meat sauce. Sprinkle half of the mozzarella cheese over this layer. Repeat layers and bake in oven for 45 minutes. Remove from oven and let stand 10 minutes before serving.
Nutrition Facts : Calories 824.4, Fat 40.8, SaturatedFat 21.3, Cholesterol 210.9, Sodium 1653.7, Carbohydrate 63.2, Fiber 6, Sugar 15.5, Protein 52
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
MY FAVORITE LASAGNA
This is one of my Mom's recipes. I'm very picky about lasagna. I like this one the best because it has cottage cheese in it and isn't as dry as many others. Feel free to add more cheese and/or sauce. I usually just eye-ball it. Also, I love to use the sauce from Recipe #22782. If you make the full amount of the sauce from that recipe, this recipe will use about half. You will not need the ground beef/sausage if your sauce already has meat added.
Provided by Pismo
Categories European
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine spaghetti sauce and browned ground beef.
- In separate bowl combine cottage cheese, 2 Tablespoons Parmesan cheese, and beaten egg.
- Spread about 1 cup sauce in bottom of a 13x9x2 inch baking dish.
- Over this layer 1/3 of the cooked noodles, 1/2 of the cottage cheese mixture, and 1/3 of the mozzarella cheese.
- Cover with 1 cup sauce and 1/4 cup parmesan cheese.
- Repeat.
- Top with remaining noodles, sauce, and mozzarella cheese.
- Bake for 30 to 35 minutes or until bubbly.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 510.6, Fat 26.9, SaturatedFat 13.2, Cholesterol 119.1, Sodium 827.1, Carbohydrate 30.7, Fiber 2.2, Sugar 6.6, Protein 34.6
FAVORITE LASAGNA
I have been making this lasagna for over 20 years. Everyone seems to love this recipe. It came from a 1973 McCalls cookbook.
Provided by Kathy Berliner
Categories European
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Remove sausage from casings, chop the meat.
- In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
- Break up beef with wooden spoon.
- Stir frequently, until well browned- 20 minutes.
- Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
- Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
- Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
- In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
- Add lasagna noodes, 2 or 3 at a time.
- Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.
- Drain in colander; rinse under cold water.
- Dry lasagna on paper towels.
- Preheat oven to 375 degrees.
- In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.
- In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce.
- Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
- Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
- Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
- Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
- Spread with remaining sauce, top with rest of mozzarella and Parmesan.
- Cover with foil.
- Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
- Cool 15 minutes before serving.
Nutrition Facts : Calories 730.2, Fat 40.6, SaturatedFat 19.3, Cholesterol 145, Sodium 2698, Carbohydrate 48.4, Fiber 4.4, Sugar 13.7, Protein 43.7
CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
EVERYDAY EASY LASAGNA
A lasagna that can be made with 6 ingredients in 15 minutes and be on the table in just 45 minutes? Yeah, that qualifies as 'everyday easy.'
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Cook peppers in hot oil in large nonstick skillet on medium heat 3 to 5 min. or until crisp-tender. Remove from heat. Add pasta sauce, pepperoni, water and 1 cup cheese; mix well.
- Layer 3 noodles, 1/4 of the sauce and 3/4 cup of the remaining cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers 3 times; cover.
- Bake 30 min. or until noodles are tender and lasagna is hot and bubbly around edges.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
EVERYONE'S FAVORITE LASAGNA
The first lasagna I learned to make and still my husband's favorite. The sauce is very tasty. From "365 Ways to Cook Pasta".
Provided by Eva99
Categories Meat
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large wide saucepan; add the ground beef, onion and garlic.
- Sauté, stirring, over medium meat until the meat is browned.
- Add the tomatoes, tomato paste and sauce, basil and oregano.
- Cook, stirring occasionally, over medium-low heat until sauce is cooked down and thickened, 1-1/2 to 2 hours.
- There should be about 4 cups of sauce.
- Season with salt and pepper.
- Cook the lasagna noodles in plenty of boiling salted water until al dente, about 12 minutes; drain.
- Place noodles in a bowl of cool water until ready to use.
- Beat the cottage cheese, Parmesan and egg together; set aside.
- Heat oven to 350°F.
- Add about 1/2 cup of sauce to bottom of a 9x13-inch baking dish.
- Lift the noodles from the water individually and blot dry on paper towels.
- Arrange a slightly overlapping layer of 5 noodles on the bottom of the dish.
- Cover the noodles with half the ricotta mix; add about 1/3 of the sauce and 1/3 of the mozzarella.
- Arrange a second layer of 5 noodles.
- Add the remaining ricotta, half of the remaining sauce and half of the remaining mozzarella.
- Top with the remaining 5 noodles, the remaining sauce and the last of the mozzarella.
- Bake until the cheese is melted and the mixture is bubbly, about 50 minutes.
- Let stand at least 15 minutes before serving.
Nutrition Facts : Calories 868.9, Fat 41.8, SaturatedFat 18.5, Cholesterol 162.9, Sodium 1608, Carbohydrate 67.2, Fiber 7.2, Sugar 14.8, Protein 57.4
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- Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
- Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
- Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
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