CLASSIC ITALIAN LASAGNA
Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F.
- Bechamel sauce:
- In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
- In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
- In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
2 MEAT 2 SAUCE LASAGNA
An amazing recipe based on my dad's classic, but improved:) I happen to really like garlic, so adjust to your own taste.
Provided by bbennyg
Categories Chicken
Time P3DT1h
Yield 1 huge pan of lasagna, 10 serving(s)
Number Of Ingredients 14
Steps:
- (Do this a few days before you are serving if possible) take the chicken, olive oil, some Italian seasoning, and 1/2 a clove of garlic (raw and chopped) and put it all in the ziplock bag (you can cut up the chicken now -- I didn't think to do it than but it might be smarter) seal the bag give it a shake and put it in the fridge.
- Day before you serve the lasagna, in the morning take off the sleeves off the sausage and roast the rest of the garlic.
- Add a few bulbs of roasted garlic chopped up to the de-sleeved sausage and add some olive oil and some Italian seasoning -- let it sit in the fridge covered til your ready for it.
- Empty the sauces into different pans (red in one white in another).
- Let the sauces reduce on the stove.
- Start cooking the meats in frying pans than add them to there sauce (red gets Italian sausage white gets chicken).
- Add egg to ricotta cheese.
- Boil the noodles.
- Grease the pan with butter.
- Put down a layer of noodles (3 noodles across the bottom should work).
- Flip a coin to choose which sauce you start with.
- If you start with red sauce, spoon a layer of sauce on the noodles.
- Put some mozzarella on top and put the next layer of noodles on.
- For white sauce, pour some of the sauce on (evenly distribute meat).
- Then spoon on some ricotta cheese and put the next layer of noodles on.
- Alternate red and white sauce steps till you fill the pan. (I topped mine with red sauce).
- Put some foil over it and put it in the fridge overnight.
- Day of --.
- Preheat oven to 350°F.
- Remove foil and put toothpicks in and make a "tent" out of foil so the cheese doesn't stick.
- Cook covered (tented) for 45 minutes, then remove tent and cook another 15 minutes.
- Remove from oven let it cool and enjoy.
- Freeze leftovers.
Nutrition Facts : Calories 1048.3, Fat 67.4, SaturatedFat 31.4, Cholesterol 234.3, Sodium 1807.9, Carbohydrate 43.2, Fiber 1.6, Sugar 3, Protein 64.4
MEAT SAUCE LASAGNA
I learned to make lasagna from my mother, and think this recipe is so much better than any other lasagna I've tried. Feel free to add green peppers to the meat sauce if that sounds good to you. The meat sauce gets more flavor as it cooks, so simmer it anywhere from 45 minutes to a couple of hours, but keep the temerature low so you don't reduce the amount by much. I also really recommend using the long rectangular slices of mozzarella cheese (approximately 3x6 inches) rather then shredded cheese, since it is so much easier to spread the meat sauce on the slices.
Provided by karen
Categories Meat
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef with onion in large pot. Drain grease and return to pot.
- Add tomato sauce & tomato paste, plus one can of water of each.
- Add garlic powder, salt, pepper, basil and oregano.
- Cook 45 minutes or more.
- Just before you are ready to assemble the lasagna, bring a large pot of water to a boil. Add lasagna noodles, laying them flat. Do not break. Cook in boiling water for about 10-15 minutes, then drain.
- While noodles are cooking, mix eggs with cottage cheese in a medium bowl.
- Spray 9 x 13 glass baking dish with cooking spray.
- TO ASSEMBLE LASAGNA: Place layer of noodles on bottom of pan, cutting them to fit so they do not overlap.
- Spread 1/2 of the cottage cheese over the noodles.
- Place a layer of mozzarella cheese on the cottage cheese, cutting the cheese as needed to avoid overlapping.
- Spread 1/2 of the meat sauce on top of the cheese.
- Sprinkle with 2 oz Parmesan cheese.
- Repeat layers (noodles, cottage cheese, mozzarella cheese, meat sauce and then Parmesan cheese).
- Bake at 350 degrees for 45 minutes.
- NOTE: Lasagna can be assembled in advance and baked just before serving. Let sit for a few minutes before cutting.
Nutrition Facts : Calories 481.3, Fat 25.5, SaturatedFat 11.3, Cholesterol 144.9, Sodium 947, Carbohydrate 23.6, Fiber 2.1, Sugar 7.7, Protein 38.6
CLASSICO TWO-SAUCE LASAGNA
Enjoy this hearty CLASSICO Two-Sauce Lasagna entrée. Double the sauce means double the flavor in this delicious CLASSICO Two-Sauce Lasagna recipe.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine eggs, ricotta, spinach, mozzarella and 2 Tbsp. Parmesan.
- Crumble sausage into large skillet sprayed with cooking spray; cook on medium heat until evenly browned, stirring occasionally. Drain.
- Spread 1 cup sweet basil pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 4 noodles, half the ricotta mixture, 1 cup of the remaining sweet basil pasta sauce and half the sausage. Repeat all layers. Cover with remaining noodles. Spread Alfredo pasta sauce over noodles; sprinkle with remaining Parmesan. Cover.
- Bake 55 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 780 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 6 g, Protein 16 g
LOAF PAN LASAGNA FOR TWO
There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.
Provided by Gabriela Rodiles
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
- Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
- Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.
EASY LASAGNA
Make and share this Easy Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.
- In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.
- Add water and all but 1 cup of spaghetti sauce to beef.
- Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan.
- Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.
- Spread half the cheese mixture over the noodles.
- Spoon a third of the beef mixture over the cheese layer.
- Repeat layers once.
- Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.
- Cover and bake 50 minutes.
- Sprinkle remaining mozzarella cheese over the top.
- Let stand 5 minutes before serving.
LASAGNA WITH TWO SAUCES
It's a shame that Suzanne Dole only fixes Lasagna with Two Sauces on an annual basis. The satisfying casserole is loaded with great flavor. "Please help me make over this luscious lasagna," writes the Claremont, New Hampshire cook. "It's one of our favorites, but with these ingredients, we can only enjoy it once a year."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, cook meat, onion, garlic and oregano in oil until meat is no longer pink; drain. Stir in the wine or broth. Simmer, uncovered, until wine is almost completely reduced. Add tomato sauce and seasonings. Bring to a boil Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally., Cook lasagna noodles according to package directions; drain. In a large saucepan, melt butter. Stir in flour; cook and stir until lightly browned, about 6-8 minutes. Gradually stir in milk until smooth. Add cream cheese and seasonings. Cook and stir over low heat until smooth and thickened., In a greased 13-in. x 9-in. baking dish, spread 1 cup meat sauce. Layer with 5 noodles, a third each cream cheese and meat sauces and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles, cream cheese sauce, meat sauce and Parmesan cheese. (Pan will be full.) Cover and bake at 350° for 45 minutes. Uncover; bake for 15 minutes. Let stand for 20 minutes before cutting.
Nutrition Facts : Calories 517 calories, Fat 32g fat (15g saturated fat), Cholesterol 107mg cholesterol, Sodium 1069mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein.
LASAGNA WITH MEAT SAUCE
Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 2h30m
Yield Serves 8 to 10
Number Of Ingredients 20
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.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
LASAGNA BOLOGNESE FOR TWO
This classic lasagna might be small, but it packs big flavor. A slow-cooked meaty sauce, quick-cooking noodles, creamy mornay sauce and salty Parmesan are showcased in this hearty meal.
Provided by James Briscione
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- For the Bolognese: Heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until softened and browned, 2 to 3 minutes. Add the meatball mix with a teaspoon of salt and some pepper. Cook until the meat is no longer pink and has started to crisp up, about 5 minutes. Add the carrots, onions, celery, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables just start to soften, 3 to 4 minutes. Add the milk, increase the heat to cook down the milk a bit, then add the allspice and tomatoes and stir to combine. Reduce the heat to a simmer and cook until creamy and thickened, 10 to 15 minutes.
- Meanwhile, for the Mornay sauce: Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until a wet sand consistency is formed and smells lightly toasted. Pour in the milk, whisking constantly until thickened and there is no longer a flour taste, about 5 minutes. Add the Parmesan, nutmeg and a few grinds of pepper and whisk until melted and smooth. Season with salt. Remove from the heat until ready to use. (If a film forms on top, whisk vigorously to incorporate it back into the sauce.)
- To build the lasagna: Add about 1/4 cup of the Bolognese sauce to a 6-inch oven-safe skillet. Layer 3 lasagna noodle halves on the bottom of the skillet and top with about 1/2 cup of sauce. Repeat until all the noodles have been used. Spoon a final layer sauce on top, then pour over the Mornay sauce being sure to leave a border around the edges. Place the pan on a baking sheet and bake until the noodles are softened and the Mornay sauce is slightly puffed and turning a golden brown, about 15 minutes.
- Let cool for 10 minutes before serving.
SMALLER LASAGNA FOR TWO
Now that it's just me and my husband at most dinners, a big lasagna becomes a burden with the leftovers which I don't like to either freeze or eat for days on end This version is much smaller, but with all the same flavor you'd expect.
Provided by PalatablePastime
Categories Cheese
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Cook noodles and drain.
- Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
- In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
- In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
- Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
- Let sit for about 10-15 minutes before you cut into it.
TWO SAUCE LASAGNA
Make and share this Two Sauce Lasagna recipe from Food.com.
Provided by Christine MT
Categories Weeknight
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cook lasagna noodles according to package directions.
- Brown sausage, and drain off fat.
- In a large bowl, combine ricotta, mozzarella, two tablespoons parmesan and eggs; mix well.
- In 13x9-inch baking dish, spread 1 cup sauce.
- Layer 4 lasagna noodles over sauce.
- Top with half of the cheese mixture, spinach, pasta sauce and sausage.
- Repeat with the next layer.
- Top with remaining 4 noodles.
- Spread alfredo sauce evenly on top; sprinkle with remaining parmesan cheese.
- Cover with foil; bake at 350 degrees for 40 minutes.
- Uncover; bake 15 minutes longer or until bubbly.
- Let stand 10 minutes before serving.
TABLE-FOR-TWO LASAGNA
This lasagna recipe is meant for two-not a crowd. It makes just enough servings to share today and have leftovers for tomorrow.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix ricotta, egg, Parmesan and parsley.
- Place 2 noodles in bottom of 9x5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the pasta sauce, ricotta mixture and mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella.
- Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 105 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
More about "two sauce lasagna food"
From fromvalerieskitchen.com
From foodnetwork.com
From dessertfortwo.com
From acozykitchen.com
From chefjulieyoon.com
From sundaysuppermovement.com
From zonacooks.com
From stevehacks.com
From crecipe.com
From foodnewsnews.com
From stevehacks.com
From stevehacks.com
From almanac.com
From pinterest.com
From sevengracesblog.com
From food.ndtv.com
From tfrecipes.com
From foodnetwork.ca
From tfrecipes.com
From tfrecipes.com
From pinterest.com
From canadianliving.com
From classico.com
From findrecipes.info
From myrecipemagic.com
From aheadofthyme.com
From tfrecipes.com
From copymethat.com
From servingdumplings.com
From insanelygoodrecipes.com
From pinterest.ca
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love