Anyone know any good lasagna recipes? or pasta marinara's?

i really need one for supper tonight =]


either that or some pasta marinara, not including spaghetti.Anyone know any good lasagna recipes? or pasta marinara's?
for my sauce, I use ground beef and italian sausage, mushrooms, peppers, onions and garlic. I put in some crushed tomatoes and 1 can of hunts spaghetti sauce. Then I add a pinch of sugar and some italian seasoning. Let that cook for about an hour.


To make the lasagna:


sauce (just a little)


noodles


sauce


mozzarella %26amp; parmesan cheese


noodles


sauce


cottage cheese, mozzarella %26amp; parmesan cheese


noodles


sauce


mozzarella %26amp; parmesan cheese





bake till it is all melted and smelling delicious


saAnyone know any good lasagna recipes? or pasta marinara's?
This lasagna uses homemade noodles, which results in a lighter dish, but dried noodles will work fine.





You can make the sauce ahead of time 鈥?and the whole thing freezes beautifully.





Ingredients





For the sauce:


2 tablespoons olive oil


1 tablespoon unsalted butter


1/2 sweet onion, chopped


2 pounds ground chuck


1/2 teaspoon coarse salt


1/2 teaspoon garlic powder


Freshly ground pepper


1 can [29 ounces] tomato puree


2 cans [28 ounces each] crushed tomatoes


1 tablespoon dried basil


10 sprigs fresh basil


1 teaspoon sugar


2 teaspoons grated Romano cheese





For the Ricotta filling:


1 container [32 ounces] whole-milk ricotta, drained in colander 1 hour


2 eggs, slightly beaten


3 cups shredded mozzarella cheese


1/4 cup coarsely chopped parsley


1/4 cup grated Parmesan cheese


Zest of 1 lemon


Juice of 1/2 lemon


1 teaspoon salt


1/2 teaspoon sugar


1/4 teaspoon cinnamon


Freshly ground pepper





For the noodles:


1/2 teaspoon salt


Fresh lasagna noodles [see recipe below] OR 1 package [16 ounces] dried noodles





For assembly:


3 tablespoons grated Parmesan cheese


1/4 cup shredded mozzarella





Method


For the sauce, heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion. Cook until onion is fragrant, about 1 minute.





Stir in the beef, breaking it up with a spoon over medium-low heat, until browned, about 10 minutes. Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes. Stir in the tomato puree and the crushed tomatoes. Stir in the dried basil. Increase heat to medium-high; heat to a boil. Stir in the basil sprigs and sugar. Stir in the Romano cheese. Lower heat to a simmer; cook 1 hour.





Meanwhile, for the ricotta filling, break up the ricotta into small pieces in a large bowl; mix in the beaten eggs, mozzarella, parsley, Parmesan, lemon zest, juice, salt, sugar, cinnamon and pepper to taste, stirring until smooth [do not overmix]. Taste; add additional salt, sugar and/or lemon, if desired.





Heat oven to 350掳





For the noodles, heat a roasting pan or large pan of water to a boil; add salt. Cook noodles until al dente, 3-4 minutes, in batches if necessary [dried will take about 10 minutes]. Remove noodles with tongs to a baking pan, keeping them flat; add a bit of the cooking water to keep pasta supple.





Pour one-fourth of the sauce on the bottom of a 13 x 9 inch buttered baking dish. Sprinkle with 1 tablespoon of the Parmesan; cover completely with one-third of the noodles [overlapping is fine]. Add another one-fourth of the sauce; add half of the ricotta mixture. Add 1 tablespoon of the Parmesan; top with 2 tablespoons of the mozzarella. Cover with one-third of the noodles. Add another one-fourth of the sauce; top with remaining ricotta mixture, remaining 1 tablespoon of the Parmesan and remaining 2 tablespoons of the mozzarella. Cover with remaining third of the noodles. Cover with remaining sauce. [You may have leftover noodles].





Cover pan with foil; bake 30 minutes; uncover. Bake until top is bubbly, about 15 minutes. Set aside to rest 20 minutes before cutting.








Lasagna Noodles





Ingredients


1 1/2 cups all-purpose flour


3/4 cup semolina flour


1 teaspoon salt


3 extra-large [not jumbo] eggs plus 1 egg yolk


1 tablespoon each: olive oil, water





Method


Sift flours into a food processor; sprinkle the salt over the flour. Set aside. Whisk the 3 whole eggs in a small bowl; whisk in the oil and water. With the machine running, pour in the egg-oil mixture slowly; add egg yolk as mixture begins to form into a ball. Process until dough is a buttery color and forms a smooth ball, about 30 seconds. [Do not overmix]. Remove dough from food processor; knead dough about 1 minute. Form into a ball. Wrap with plastic wrap; let rest 10-30 minutes.





Place dough on a lightly floured surface; divide into four equal pieces. [Keep unused dough wrapped in plastic while you work]. Lightly flour one of the dough pieces and form into a disc; feed it through a pasta machine roller set at the thickest setting [No. 1]; repeat. Fold the dough strip into thirds or quarters to create a square; feed dough through pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at No. 5 or No. 6, depending on the thickness desired.





Cut dough into 13-inch-long strips while soft; dry strips on a rack or on a board at least 15 minutes. Repeat with remaining pieces of dough. Use immediately, or dry completely, at least 24 hours; store in a large resealable food storage bag for up to 3 days.
to make traditional lasagna the rag霉 needs to be cooked at least 2 hours hope you have time:





For the sauce:


- ground beef (1/2kg)


-an onion, a piece of carrot


-olive oil, salt


- tomato sauce


heat the oil; slice in very small pieces the onion and carrot and tput them in the oil, after a minute ad the meat and let it cook for a few minutes; then add the tomato sauce with some water and stir; let the sauce cook (low fire) for a few hours stirring and adding some water when necessary, remember to taste the sauce to add the correct amount of salt





For the besciamella


-1 lt milk


- 125g of butter


- 3/4 tablespoons of flour


- salt, pepper


- parmigiano





melt the butter then add the flour and some milk and stir very well, then slowly %26amp; stirring add the rest of the milk, continuing to stir let it boil so that it becomes dense; take off from the stove and add the salt, pepper and parmigiano( the more the tastier!!!) and stir well





Preparation of the lasagna.


you can use fresh of dry pasta. the fresh one is better but depending on the country where you live it might be difficult to find...


just put a layer of pasta rag霉 and besciamella on top of another until forming 4 layers. on top of the lasagna add the remaining besciamella and some parmigiano so it will create a crust.


put in the oven for 20 minutes at 200掳C





hope this is understandable!!!





PS: for all the guys above... you don't make lasagna with ricotta!!!
Here's mine:


I buy the sheets of fresh lasagna noodles from the grocery store (Olivieri brand).





Place tomato sauce in the bottom of a baking dish, top with a noodle sheet, top that with cheese mixture, top with another noodle, top with meat sauce, top with noodle, more sauce and grated mozzerella cheese.





Tomato sauce:


Fry onion and garlic and ground beef, add in 2 cans of tomatos, 1 can of tomato paste, seasonings (oregano, basil, salt, pepper, bay leaf, thyme) and let simmer for about 30 minutes.





Cheese mixture:


Tub of ricotta cheese, 1 egg, fresh chopped parsley, salt %26amp; pepper, grated parmasean cheese.





Bake lasagna at 350 for about 45 minutes.
My favorite and the easiest ever





1 9x13 cake pan


1 box oven ready lasagna noodles


2 cans spaghetti sauce


1 tub ricotta cheese


1/4 cup Parmesan cheese


2 Tablespoons fresh minced parsley


2 cups shredded mozzarella





In a bowl, mix the ricotta Parmesan and minced parsley. In pan put down enough sauce to cover the pan. Place a layer of noodles on top. Cover with sauce. Sprinkle with mozzarella, add a layer of noodles a layer of sauce and ricotta mixture. add a layer of noodles a layer of sauce and mozzarella. Bake at 350 for 45-60 min until bubbling well and noodles are tender. Let cool on counter for 5-10 min before cutting and serving so cheese will set up a bit
Boil 12 or 16 lasagna noodles in salted water, until just tender.


Pre-cook tomato sauce with chopped onion %26amp; crushed garlic.


Optionally add dried basil %26amp; oregano leaves, if desired.


Browned ground beef or Italian sausage are optional.


Cooked spinach can be used for a vegetable version.


Build layers in a baking dish, sprayed with Pam.


Start with sauce, add overlapped noodles, spoonfuls of ricotta.


Then repeat, alternating grated mozzarella for ricotta.


End with sauce, sprinkle with Parmesan or Romano cheese.


Bake in 425F oven 20 minutes, until bubbling %26amp; browned.
I made up my own recipes for lasagna, and here are my two i make.





cook your meat in a pan, drain the grease and put back in pan





add the following to it:





baby bella's


chopped green peppers


1 can prego/hunts/emerils etc etc etc spag sauce


1 can diced tomatoes (basil/oregano flavored)


1 can tomatoe paste (big or little)


8 oz container of cottage cheese.


salt pepper garlic garlic powder garlic pepper garlic salt





(obvoisly you don't hve to use all them seasonsings but i love my stuff WELL SEASONED haha)





anyway, so now you have your meat sauce, and your noodles.





1st layer- meat sauce


2nd layer- lots of mozzeralle cheese


3rd layer noodled





and repeat as many layers as you'd like i like lots and lots!





put in over on 350 for 1 hour.





or.... my 2nd lasagna i made is mexican lasagna





again, boil your noodles





meat mixture-





cook in pan, drain grease, put back in pan- add taco season mix (don't add all the water it tells you to, just enough to make is mix well


1 can refried beans (i used fat free)


1 32 oz container of el paso salsa OR sauce





1st layer, taco meat mix


2nd layer, mexican or mixed cheese


3rd layer, noodles





repeat as many times as you'd like..... then 350 in oven for an hour





after it's done we usually use sour cream and shredded lettuce, and taco sauce as toppings...





and as a side item, spanish rice a roni yummmmm
This one is litteraly the BEST lasagna i've ever had :)





http://allrecipes.com/Recipe/Worlds-Best鈥?/a>





Answer mine?


http://answers.yahoo.com/question/index;鈥?/a>
Stouffers....lol.