Worlds Best 6 Cheese Lasagna Food

SIX-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano cheeses., Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with 4 noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese., Cover and bake 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand 15 minutes before cutting. Freeze option:Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350deg;. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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.

WORLD'S BEST 6-CHEESE LASAGNA

Steps:

• sauce:.
• in a medium saucepan combine whipping cream, butter or margarine, and grated parmesan cheese. cook over medium low heat until smooth. remove from heat. sauce will thicken upon standing.
• preheat your oven to 425°F.
• cook lasagna noodles as directed, run through cool water, set aside.
• in a large baking pan, spread a small amount of spaghetti sauce on the bottom and cover with the first layer of lasagna noodles.
• beat an egg into the ricotta cheese to make it easier to spread, and spread a thin layer over the noodles.
• sprinkle a 3rd of the feta cheese over the ricotta, slice the mozzarella and use half to cover, sprinkle with a 3rd of both fontina and asiago.
• add the next layer of noodles.
• pour half of the alfredo sauce on top of the noodles. it does not matter if the sauce hasn't thickened, it will be easier to spread and it will thicken in the oven.
• sprinkle a 3rd of feta cheese, a 3rd of fontina, and a 3rd of asiago over the alfredo sauce.
• add the next layer of noodles.
• pour the remaining alfredo sauce over the top layer, use about 1 cup of the spaghetti sauce or tomatoes as well to cover.
• add the remaining feta, fontinella, and asiago cheeses. slice the last half of the mozzarella and place on top to cover. sprinkle with remaining cheeses, basil and red pepper flakes.
• loosely cover with foil and bake for thirty minutes. remove foil and cook until cheese is slightly browned and bubbly.

CHEF JOHN'S LASAGNA

Steps:

• Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
• Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
• Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
• Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
• Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
• Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.

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 tablespoon 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,.

WORLD'S BEST LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Combine beef and sauce in sauce pan. Put just enough water in sauce jar to rinse sides, shake it up, then add it to sauce. Mix and let simmer.
• While sauce simmers, combine all 3 cheeses, eggs, and salt and pepper to taste in large mixing bowl and mix well.
• In 13x9" casserole/baking dish, lay down thin layer of sauce on bottom, just enough to cover so noodles don't stick.
• Lay down first layer of UNCOOKED noodles, then a layer of sauce, then 1/2 of the cheese mixture. Follow with another layer of noodles, sauce, rest of cheese mixture, another layer of noodles, then finish with the rest of the sauce on top.
• Cover with aluminum foil and bake at 350 degrees F for 55-60 minutes.
• Remove from oven, remove foil, then bake for an additional 10 minutes.
• Remove from oven and let stand for 10 minutes before cutting to serve.