The 1 Lasagna Food

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.

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.

WORLD'S BEST LASAGNA

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.

EASY LASAGNA - NO RICOTTA

Steps:

• Preheat oven to 400. Cook lasagna noodles according to package directions. Meanwhile, cook ground beef, onion, garlic, and pepper in skillet until beef is browned; drain.
• Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix.
• Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top.
• Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered for 30 minutes.

THE #1 LASAGNA RECIPE

Steps:

• 1. Start with the following in a pot.
• 1 pound of sweet Italian sausage.
• 1 pound of ground beef.
• 1/2 cup of chopped onions.
• 2 cloves of garlic chopped.
• Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
• 2. Add the following:.
• 1 (28 ounce) can of crushed tomatoes.
• 2 (8 ounce) cans of tomato sauce.
• 2 (6 ounce) cans of tomato paste.
• 1/2 cup of water.
• Gently stir this into the cooking meat.
• 3. Add the following:.
• 2 tablespoons white sugar.
• 1 teaspoon fennel seed.
• 2 teaspoons fresh Basil leaves chopped.
• 2 tablespoons fresh Italian parsley chopped.
• 1 teaspoon salt.
• 1 teaspoon Italian Seasoning.
• 1/2 teaspoon ground pepper.
• Gently stir these seasoning into the sauce.
• Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes
• 4. Soak 12 lasagna noodles.
• The lasagna noodles need to be soaked in hot tap water for 15 minutes.
• 5. While the noodles are soaking you can make the cheese filling.
• Put the following in a mixing bowl:.
• 23 ounces of ricotta cheese.
• 1/2 teaspoon fresh grated nutmeg
• Grate fresh nutmeg over the Ricotta cheese.
• 6. Add the following.
• 1 egg.
• 2 tablespoons fresh Italian parsley chopped.
• Mix these ingredients together with a spoon.
• 7. Now we start building the lasagna layers.
• Use a 9×13 inch baking pan.
• Spread 2 Cups of meat sauce on the bottom of the pan.
• Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
• Lay 6 noodles across the layer of sauce.
• Spread half of the ricotta cheese mixture over the layer of noodles.
• Spread 1/2 of the mozzarella cheese over the ricotta layer.
• Sprinkle half of the Parmesan cheese over the mozzarella layer.
• Spread 2 cups of meat sauce over the cheese layer.
• Lay down the next layer of noodles.
• Spread the remaining ricotta mixture over noodles.
• Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna.
• Put the last layer of meat sauce on the cheeses.
• Sprinkle the remaining cheese on top.
• 8. Cover with foil.
• Bake in preheated oven at 350 for 25 minutes.
• Remove foil and bake uncovered for another 25 minutes.
• Remove from oven and allow to cool for approximately 15 minutes.
• To show your appreciation for this great lasagna recipe please click on the advertiser's links on this blog.
• This helps pay for the hosting cost of the website. Thanks and enjoy!
• -Serves 12 people-.

VEGETABLE LASAGNA WITHOUT THE LASAGNA

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Sprinkle both sides of the peeled egg plant slices with 1/2 tsp salt and 1/4 tsp pepper.
• Place strips of egg plant and the chopped onions on a non stick baking sheet, in a single layer, and bake for 5 to 7 minutes; turn the strips over and bake a little longer until the eggplant is slightly soft. You should still be able to lift the slices but they should be soft. Stir up the onions; they should be translucent. If one is done before the other, take it out of the oven until both are cooked.
• Mix together the ricotta, egg white, green onion and remaining salt and pepper.
• Spread 1 1/2 cups of tomato sauce on the bottom of a 9x13" oven proof casserole.
• Place a layer of eggplant and onion, using about one third.
• Cover with half of the ricotta mixture.
• Add another layer of veggies (1/3).
• Cover with the rest of the ricotta.
• Add the rest of the veggies.
• Add the remaining tomato sauce on top.
• Sprinkle with the mozzarella and parmesan cheeses.
• Cover with foil and bake for 1 hour at 375 degrees Fahrenheit.
• Remove foil and bake another 5 to 10 minutes until the cheese is nicely browned.

THE BEST LASAGNA

Steps:

• Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
• Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
• Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
• Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
• Arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
• Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
• Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
• Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
• Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
• Let sit 10 minutes before serving.

THE EASIEST LASAGNA EVER

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a skillet over medium-high heat, cook sausage 8 to 10 minutes, or until browned; drain and set aside.
• In a medium bowl, combine ricotta cheese, egg, 1 cup of the shredded mozzarella cheese, and the basil; set aside.
• Pour half the spaghetti sauce into prepared baking dish. Cover sauce with half the uncooked noodles; spread cheese mixture over noodles, then layer over that the sausage, mushrooms, 1 cup shredded mozzarella cheese, remaining noodles, and remaining sauce. Pour 1/4 cup of water into each corner of baking dish. Cover tightly with aluminum foil.
• Bake 1-1/4 hours. Do not unseal the top until cooking time is complete. Remove from oven, uncover, and top with remaining mozzarella cheese and the Parmesan cheese; bake 8 to 10 additional minutes, or until cheese is melted.

CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.