Spaghetti Lasagna Sauce Food

SPAGHETTI LASAGNA

Steps:

• In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes. Drain water then return the spaghetti to the pot. Add 1 egg and the Parmesan and toss to combine.
• Meanwhile, make sauce. In a large pot over medium, heat olive oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. Drain fat then return the pot to medium heat and stir in tomato paste. Cook for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper and simmer for 10 minutes. Preheat oven to 350°.
• In a medium bowl, combine ricotta and remaining egg. Stir to combine.
• In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. Repeat once more. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. Garnish with parsely.

KAY'S SPAGHETTI AND LASAGNA SAUCE

Steps:

• Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

OLD SCHOOL LASAGNA WITH BOLOGNESE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Tomato Sauce:
• In a medium pot, heat the olive oil and add the onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme, bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning. Add more salt and pepper, if desired. Remove and discard the thyme and bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to "rest."
• Pasta: Bring the water to a boil over medium heat. Add the salt and the lasagna sheets. Cook for 4 minutes, drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
• Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.
• Assemble the lasagna:
• Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling.
• Cover the dish tightly with aluminum foil and put it in the center of the oven. Bake for 45 minutes. Raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, about 10 to 15 minutes. Remove the pan from the oven and let it cool for 15 minutes or so before serving.
• Make the Bolognese while the lasagna is baking:
• In a large wide pot over medium-high heat, add the olive oil. Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste. Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil. Add carrots, onion and celery. Cook until browned, about 5 minutes. Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and simmer for 20 minutes.
• When done, finish with milk, taste, season and serve, spooned over the lasagna.

SPAGHETTI & LASAGNA SAUCE

Steps:

• Blend the stewed tomatoes and crushed tomatoes in a blender.
• In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic.
• Pour in tomatoes and reduce heat.
• Add basil, sugar, oregano and simmer about 40 minutes.
• Periodically check consistency; if sauce is too runny or liquid, add no salt added tomato paste or cornstarch paste to taste.
• Sprinkle with salt substitute and pepper before serving.

ITALIAN MEAT SAUCE FOR PASTA OR LASAGNA

Steps:

• Cook sausage until browned. Drain well and set aside.
• Using the same pan heat olive oil. Cook onion and garlic until softened. Add marrow bones. Cook 5-10 minutes turning often.
• Add wine and stir well scraping bottom of pan. Cook until mostly evaporated.
• Add remaining ingredients with cooked sausage. Cook for several hours uncovered adding water if needed. It should be a deep brick color. Discard bones.
• Serve with favorite pasta.
• Note: You should use quality Italian sausage from your local butcher for optimal flavor.

EASY LASAGNA I

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.

SIMPLY TRADITIONAL LASAGNA

Steps:

• Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.
• Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.

EASY PASTA LASAGNA

Steps:

• Preheat oven to 350°F.
• Spray 9x13 inch baking pan with nonstick spray.
• Cook rigatoni according to package directions, drain, and divide in half.
• In large bowl, beat eggs and stir in ricotta and parmesan cheese, garlic, oregano, salt and pepper.
• In large bowl, mix the two jars of pasta sauce with the can of diced tomatoes including juice.
• Add 2 cups pasta sauce mix spreading to cover bottom of baking pan.
• Add half of cooked noodles over sauce, and top with half of ricotta mixture, dropped by spoonfuls.
• Add sour cream, dropped by spoonfuls.
• Add 1 cup mozzarella, 2 cups pasta sauce mix, remaining rigatoni and ricotta mixture, and top with 1 cup mozzarella.
• Add remaining pasta sauce mix and remaining mozzarella.
• Bake covered with foil until bubbly, about 60 minutes.
• Uncover and continue cooking about 5-10 minutes or until cheese is melted.
• Let stand for 10 minutes before serving.

EZ SPAGHETTI LASAGNA

Steps:

• In a large pot of boiling salted water, add pasta.
• Boil until done.
• Meanwhile, heat the spaghetti sauce in a small pot and keep warm.
• Also, prepare topping.
• Combine chopped parsley, olive oil and cheeses in a small bowl.
• Add salt and freshly ground black pepper to taste.
• Drain cooked pasta and return to its pot.
• Add spaghetti sauce and toss well.
• Divide spaghetti between 4 deep soup plates.
• Top each serving with 1/4 of the cheese mixture and serve.

SPAGHETTI à LA LASAGNE

Steps:

• Bring a large pot of salted water to a boil for the pasta. Heat the tomato sauce in a small saucepan. (Or do this at the last minute in a microwave for 1 minute.)
• Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.
• Meanwhile, combine the olive oil, ricotta, and Parmesan in a small mixing bowl and season to taste with salt and pepper.
• When the pasta is done, drain it and return it to the pot, off the heat. Add the spaghetti sauce and toss well.
• Ladle the pasta and sauce into deep bowls, and top each portion with a dollop of the ricotta mixture.

LASAGNA WITH MEAT SAUCE

Steps:

• Preheat oven to 375 degrees.
• Meat Sauce: Heat oil in a large saucepan over medium-high. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, about 10 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
• Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Assembly: Spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of meat and cheese mixtures between noodles twice more. Spread 2 cups meat sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
• Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.

SPAGHETTI LASAGNA FLORENTINE WITH CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside.
• Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
• Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
• Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
• Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.

SIMPLY LASAGNA RECIPE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
• Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
• Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

LEFT OVER SPAGHETTI LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease a 9x13-inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
• Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
• Mix cottage cheese and sour cream in a bowl.
• Spread half the spaghetti with sauce into the prepared baking dish.
• Spread the cottage cheese mixture evenly over the spaghetti.
• Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
• Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

SPAGHETTI LASAGNE

Steps:

• Brown and drain the ground beef.
• Add spaghetti sauce, basil, italian seasoning and crushed red pepper to ground beef.
• Heat the sauce and ground beef mixture on low-medium heat, stirring occasionally, until beginning to bubble.
• Boil 1 pound of spaghetti in water adding a tablspoon of olive oil, 1 tablespoon of salt, and 2 teaspoons of butter to water.
• Melt 1 1/2 sticks of butter (use real butter, not margarine) in a separate bowl or cup in the microwave.
• In a separate bowl, combine the container of cottage cheese, 3/4 cup of parmesan cheese, eggs, and melted butter, and stir until well combined.
• When pasta is boiled, drain and combine with the cottage cheese mixture in a large bowl, stirring and mixing the contents together well.
• In a greased 9" X 13" deep lasagne pan, add the combined mixture of pasta and cottage cheese from above, spread evenly in pan. Note: If using a shallow pan, you may wish to divide into 2 pans.
• Sprinkle 1 cup of of mild cheddar cheese over the pasta.
• Evenly spread the spaghetti sauce / ground beef mixture over top.
• Evenly spread 3 cups of mozzarella cheese over the top of the sauce mixture. You can increase or decrease the cheese amounts in the recipe to suit your taste.
• Sprinkle remaining parmesan cheese (or desired amount).
• Cover pan with aluminum foil and bake at 350 (preheated) oven for 30-45 minutes or until bubbly, remove foil for last 10-15 minutes of baking until cheese is beginning to brown on edges.
• Remove from oven and let stand for 15 minutes.
• Serve and enjoy. Leftovers can be wrapped up with saran wrap in individual serving sizes and frozen for later use.