My Homemade Lasagna Food

HOMEMADE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
• In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
• In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
• Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

MY LASAGNA

Steps:

• Cook the noodles according to package directions. Drain in a colander and run cold water over them to easily separate them.
• Squeeze sausage from casings and brown on medium heat until all pink is gone.
• Add the next 5 ingredients. Simmer, uncovered 30 minutes, stirring occasionally.
• Combine the next 5 ingredients in a large bowl.
• Spray Pam or lightly grease a 9X13 casserole.
• Lay 3 noodles on the bottom of the casserole and line the sides with the noodles too.
• Spread 1/2 the ricotta mixture on top of the noodles, then half of the slices of mozzarella, then half of the meat mixture.
• Put more noodles on the meat mixture. Then the rest of the ricotta, the mozzarella, and the meat sauce.
• Sprinkle more Parmesan or Romano on top.
• Bake in a preheated 375 degree oven until brown and bubbly, for about 30-40 minutes. If refrigerated first, add approximately 15 more minutes.
• I like to serve this with garlic bread and a Caesar or green salad.

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.

HEARTY HOMEMADE LASAGNA

Steps:

• Preheat oven to 350°F. Combine sauce, meat and water. Spread 1 cup of the sauce mixture onto bottom of 12x8-inch baking dish.
• Top with layers of half each of the uncooked lasagna noodles, ricotta cheese and remaining sauce mixture. Repeat all layers; sprinkle with shredded cheese. Cover tightly with foil.
• Bake 1 hour. Let stand 5 to 10 min. before cutting to serve.

BEST LASAGNA

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.

MY HOMEMADE LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9 X 13 pan.
• Put a bit of sauce on bottom of pan, Put a layer of 3 noodles, meat sauce, some of the alfredo sauce, parsley, parmesan cheese, then mozzarella cheese.
• Repeat layers in that order ending with mozzarella cheese on top.
• Bake at 350 degrees for 1 hour or until cheese on top is golden brown.
• This is also good if made the night before, and left in the fridge over night.
• Can also be frozen.

MY HOMEMADE LASAGNA

Steps:

• 1. Boil lasagna noodles according to pkge. directions
• 2. In a 9x13 inch casserole dish, spoon a little sauce just to cover bottom of dish. Layer 4 noodles on top of sauce, overlapping them if necessary.
• 3. Layer 1/3 each of the mozzarella and ricotta cheese, and 1/3 of the sauce, over noodles. Repeat the layers 2 more times, ending with sauce and cheese on top.
• 4. Bake in a 350 degree oven for 1 hour or more, until hot and bubbly, and cheese is melted.
• 5. Let stand for 10 minutes before slicing into squares. Serve with a nice green salad, and garlic bread to complete the meal. Enjoy.

CLASSIC LASAGNE

Steps:

• To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
• Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
• Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
• Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
• Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
• Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
• Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
• Scatter 125g torn mozzarella over the top.
• Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.