Party Lasagna Food

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.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

LASAGNA PARTY RING RECIPE BY TASTY

Steps:

• Boil the lasagna noodles in a large pot of salted water until al dente, or 2 minutes shy of the package directions. Drain and lay the cooked noodles on an oiled baking sheet, oiling any overlapping noodles to prevent sticking.
• Preheat the oven to 375°F (190°C).
• In a large pot over high heat, add the canola oil, onion, and garlic, and cook until they begin to brown, stirring occasionally, 2-3 minutes. Add the beef, sausage, salt, and pepper and cook, breaking up the meat as you stir, until all of the moisture has evaporated and the meat is starting to brown on the edges, 4-5 minutes. Add the tomato sauce, then reduce the heat to low, and simmer until the sauce becomes extremely thick, almost paste-like, stirring occasionally, 10-15 minutes. Remove from the heat.
• In a medium bowl, combine the ricotta, Parmesan, basil, and egg and mix until smooth. Set aside.
• Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.
• Spray a bundt pan with nonstick cooking spray, then lay 12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should run up the center of the pan, and the other end of the noodles should hang over the sides.
• Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce.
• Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern. Sprinkle the rest of the mozzarella evenly on top.
• Bake for about 45 minutes, or until the cheese is a deep golden brown.
• Cool for about an hour, then carefully invert the ring onto a cutting board. Slice the ring, then top with any extra Parmesan and basil. Place a small bowl filled with marinara in the center of the ring for dipping, and serve.
• Enjoy!

LASAGNA PARTY RING

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Heat a large skillet over medium-high heat while the lasagna noodles are cooking. Add beef, onion, and garlic. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in tomato sauce. Reduce heat to medium-low and cook until flavors blend, 6 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease an 8- to 10-cup fluted tube pan (such as Bundt®).
• Cut lasagna noodles in half and line them in the prepared pan in overlapping layers resembling shingles. Spoon 1/3 of the beef sauce into pan.
• Mix ricotta cheese, Parmesan cheese, egg, basil, salt, and pepper together in a bowl. Layer 1/2 of the ricotta mixture into the prepared pan. Add 1/2 the Italian cheese blend. Add the next 1/3 of beef sauce and remaining 1/2 of ricotta mixture. Finish with the last 1/3 of beef sauce. Fold over the overhanging noodles. Sprinkle the remaining Italian cheese blend on top.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), about 45 minutes. Cover with a tent of aluminum foil, and allow to rest in a warm area for 20 minutes. Flip over and cut into wedges using a serrated knife.

PARTY LASAGNA

Steps:

• In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat.
• Drain.
• Add tomato soup and water and italian seasoning.
• Heat through, stirring occasionally.
• Remove from heat.
• In small bowl, combine mushroom soup, 1/2 cup cheese and milk.
• In 2-qt oblong baking dish, spoon in half the meat mixture.
• Top with 3 lasagna noodles.
• Spoon mushroom soup mixture over lasagna noodles.
• Top with remaining 3 lasagna noodles and remaining meat mixture.
• Cover tightly with foil.
• Bake at 400 degrees for 40 minutes.
• Uncover; sprinkle remaining 1 1/2 cups cheese over meat mixture.
• Bake 10 minutes more or until hot and bubbling.
• Let stand 10 minutes before serving.