MAKE-AHEAD LASAGNA
This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. -Mary Grimm, Williamsburg, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 462 calories, Fat 27g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 931mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein.
THE BEST MAKE-AHEAD LASAGNA
This recipe comes from an America's Test Kitchen cookbook entitled The Best Make-Ahead Recipe. Everything I've made from this cookbook has been superb and this is my new favorite! The best part about this recipe is that it uses Barilla's No Boil Lasagna Noodles. After making this lasagna I will never use another kind of noodle! The noodles mimic fresh pasta because they turn out delicate, not chewy like other no-boil noodles I've tried. Make sure to use good quality canned tomatoes and don't be alarmed about the sauce tasting too tomato-y and sharp because the taste mellows dramatically in the final dish. The recipe calls for meatloaf mix but if you can't find it (or in my experience, aren't willing to pay the high price) you can substitute lean ground beef, pork, italian sausage, or any combination thereof. Whole milk ricotta cheese and mozzarella give the best results if you are freezing this dish to serve later but if you are baking this immediately then skim or part-skim ingredients can be substituted without any loss in flavor.
Provided by muncheechee
Categories < 4 Hours
Time 1h40m
Yield 1 Lasagna, 8 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE SAUCE: Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering.
- Add the onions and cook until softened but not browned, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the meat, 1 teaspoon salt, 1 teaspoon pepper and cook, breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes.
- Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes.
- Stir in the tomato puree and drained diced tomatoes (and a splash of your favorite red wine if you feel so inclined).
- Bring to a simmer and cook until the flavors are blended, about 3 minutes.
- Season with salt and pepper to taste; set aside.
- FOR THE RICOTTA FILLING: Stir all the ingredients together until combined; set aside.
- TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat).
- Place 3 noodles in a single layer.
- Spread each noodle with 1/3 cup of the ricotta mixture.
- Sprinkle with 1 cup mozzerella.
- Spoon 1 cup of sauce evenly over the cheeses.
- Repeat layering twice more.
- Place the remaining 3 noodles on top, cover with the remaining sauce, and sprinkle with 1 cup mozzerella and the Parmesan.
- TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
- TO SERVE: Adjust an oven rack to the middle position and pre-heat to 400 degrees. Unwrap the dish and cover tightly with aluminium foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before cutting and serving.
- TO SERVE RIGHT AWAY: Follow instructions above, reducing covered baking time to 15 minutes.
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- In a large saucepan or Dutch oven over medium-high heat, add beef, sausage, and onion and cook until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
- Meanwhile, in a large bowl, combine ricotta cheese with egg, parsley, and salt. Chill until the sauce is finished.
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