CLASSIC LASAGNA RECIPE BY TASTY
When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.
Provided by Betsy Carter
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
- In a large bowl, mix together the ground beef and marinara sauce.
- In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
- Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
- Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
- Let the lasagna cool for 30-45 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams
SAVOURY TOMATO & CHICKEN LASAGNA RECIPE BY TASTY
Here's what you need: large beefsteak tomatoes, olive oil, McCormick® Savoury Spice Blend, kosher salt, whole milk ricotta cheese, large eggs, lasagna noodles, shredded chicken, shredded mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
- In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
- Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
- Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
- Remove the gratin from the oven.
- Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
- Remove from the oven and let cool for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams
SAVOURY LASAGNA RECIPE BY TASTY
Here's what you need: whole milk ricotta cheese, shredded low-moisture mozzarella, grated parmesan cheese, large eggs, fresh parsley, kosher salt, olive oil, medium yellow onion, ground beef, garlic, McCormick® Savory Spice Blend, marinara sauce, nonstick cooking spray, lasagna noodle
Provided by Tasty
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚F (190˚C).
- In a large bowl, mix together the ricotta, 2 cups (200 G) of mozzarella, 1 cup (110 G) of Parmesan, eggs, parsley and 1 teaspoon salt. Set aside.
- In a large pan, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes, until translucent. Add the ground beef, breaking up with a wooden spoon. Stir in the garlic, Savory spice blend, and remaining 1½ teaspoons salt. Cook for 8 minutes, until the meat is no longer pink. Add 5 cups (1.3 Kilograms) of marinara sauce and stir to combine.
- To assemble the lasagna, grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Spread the remaining cup of marinara sauce over the bottom of the dish. Lay 4 sheets of lasagna on top of the sauce. Spread 1½ cups (375 G) of the ricotta mixture on top of the noodles. Pour 1½ cups (395 G) of meat sauce on top of the cheese. Repeat with the remaining ingredients, finishing with a layer of meat sauce. Loosely cover the baking dish with foil.
- Bake for 40 minutes.
- Increase the oven temperature to 500ºF (260˚C). Uncover the lasagna and sprinkle the remaining 1½ cups (150 G) mozzarella and ½ cup (55 G) Parmesan over the top.
- Bake the lasagna for 5 minutes more, until the cheese is bubbly and browned.
- Enjoy!
Nutrition Facts : Calories 614 calories, Carbohydrate 23 grams, Fat 41 grams, Fiber 2 grams, Protein 32 grams, Sugar 5 grams
THE BEST LAYERED LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese
Provided by Matthew Johnson
Categories Lunch
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400°F (200°C).
- Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
- Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
- In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
- In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
PIZZA LASAGNA RECIPE BY TASTY
Here's what you need: Italian sausage, yellow onion, bell pepper, garlic, marinara sauce, lasagna noodles, pepperoni, fresh basil leaf, mozzarella cheese, ricotta cheese
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
Steps:
- Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
- In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
- Preheat oven to 375ºF (190ºC).
- In a 9 x13-inch (23cm x 33cm) baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan.
- Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
- Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 21 grams, Fat 45 grams, Fiber 2 grams, Protein 36 grams, Sugar 6 grams
THE BEST LASAGNA RECIPE BY TASTY
Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!
Provided by Lauren Lee
Categories Dinner
Time 22h10m
Yield 8 servings
Number Of Ingredients 35
Steps:
- Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
- Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
- Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
- Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
- Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
- Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
- Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
- Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
- Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
- Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
- Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
- Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
- Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
- Enjoy!
TACO LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, small green bell pepper, small yellow onion, ground turkey, water, McCormick® Original Taco Seasoning, black beans, frozen corn kernels, fire roasted diced tomatoes, flour tortillas, refried beans, mexican cheese blend
Provided by Jordan Kenna
Categories Dinner
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (22x33 cm) baking dish with cooking spray.
- Heat the olive oil in a medium pan over medium-high heat. Add the green pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
- Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink. Add the water and taco seasoning and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
- Stir in the black beans, corn and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.
- Place 2 tortillas in the prepared baking dish. Spread half of the refried beans and half of the turkey mixture over the tortillas and sprinkle with 1 cup cheese. Repeat to make another layer, then top with remaining 2 tortillas and 1 cup cheese.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling. Broil on high for 2-3 minutes, until dark golden brown and bubbling.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 47 grams, Fat 25 grams, Fiber 8 grams, Protein 30 grams, Sugar 5 grams
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.
SWEET AND SAVORY LASAGNA
The secret ingredient in this lasagna is the brown sugar in the sauce. It gives it such a savory taste! I also really like using cottage cheese instead of the traditional ricotta - it's more moist, tastes delicious, and is also cheaper. This lasagna is very saucy and can be soupy the day it's made (especially if you are using a smaller pan with 12 noodles instead of 15). It still tastes great though. By the second day the noodles will suck up the excess sauce but leave enough so that this lasagna never gets dried out (I can't stand dry lasagna). Hope you enjoy it as much as my husband does!
Provided by wisewoman83
Categories One Dish Meal
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Boil the lasagna noodles until done; rinse.
- Brown the ground meat, onion, and garlic; drain fat.
- In a large bowl, mix the spaghetti sauce and brown sugar.
- In another bowl, mix the eggs, 3 cups of mozzarella, and cottage cheese.
- Preheat oven to 350.
- In a large, deep casserole dish, start layering your lasagna. Start with sauce, then noodles, then half the meat, more sauce to cover the meat, and half the cheese mixture. Repeat. You will end with the third layer of noodles covered in the last of the sauce. Be generous with the sauce even if it seems to be getting soupy; the noodles are going to suck it all up.
- Cover with foil (shiny side in) and bake at 350 for 45 minutes.
- Remove foil cover and spread the remaining mozzarella cheese on top. Sprinkle with parsley for color.
- Bake uncovered for another 10 minutes or until cheese is completely melted.
- Let cool for at least 10 minutes before serving.
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