Lasagna Recipes?

I made Lasagna a while ago and dont remember the exact recpie but heres what I got... Lasagna noodles, Shredded cheese, ricotta cheese, onions, spaghetti sauce, hamburger, lots of spices. How do you make your lasagna? I know I layer the noodles, then ricotta mixture (but whats in the mixture?) then hamburger w/spaghetti sauce.Lasagna Recipes?
Instead of lasagna..i do stuffed pasta shells (those jumbo shells)..which is the exact same ingredients, but a different fun take on it.


On saute pan, brown 1 lb ground beef. Add 1/2 diced onion. Once cooked through 5-7 mins, add spaghetti sauce of your choice and heat through.


In a large pot boil water, once to a full boil add small handful of salt to season pasta..and use about 1/2 box or poss little more of jumbo shells (or your case lasagna noodles entire box) after water comes to a boil. I like to add more of the noodles in case a few break in the process of boiling. Turn down heat to med-high, let boil 8-10 mins, or check pasta for little bit (because it'll be in oven also, so dont over cook pasta!)


Meanwhile in a medium bowl add 1 small tub ricotta cheese, 1/2 c mozzerella, 1/3 c parm cheese, 1 egg, 1 tsp parsley, 1 tsp basil, 1 tsp itialian seasoning (or you can do 1 tsp oregano). Mix together thoroughly. If you have, add a pinch of nutmeg - as this is a nice added flavor that people will wonder what you added to this.


Layering/stuffing...


Both pasta dishes start same way which is add a little pasta enough to light cover bottom of baking dish. If with lasagna then add a layer of pasta on top of sauce, then enough cheese mixture to cover, then sauce again. Repeat process. With shells, add sauce to bottom as stated, then stuff all cooled pasta shells with cheese mixture until all evenly stuffed in pasta shells. Put all in baking dish, and add rest of sauce to tops of shells. Add a little more parmesean and mozzerella cheese onto either then put in oven. Heat for 375 degrees and bake both for about 20 mins until cheese is melted. Enjoy!Lasagna Recipes?
my layers are





Zucchini Lasagna - no meat, no noodles





bottom: spaghetti sauce


zucchini slices (in place of noodles)


8oz ricotta and egg beater


fat free grated cheese


spices


zucchini


ricotta


spices


grated cheese


350 degrees for 45 minutes
I don't cook my noodles. I brown the hamburger with onion and chopped garlic, then add mushrooms and the spaghetti sauce. I tried layering the ricotta cheese but it was so messy, so now I just put it in my spaghetti sauce mixture. Then I layer sauce, noodles, and mozzarella cheese. I continue to make these layers until the pan is full. Then I bake it at 350 degrees until it's done. (About an hour) My family loves it this way! Super easy and delish!
My layers are noodles, meat/sauce mixture, ricotta mixture, mozzarella, parmesan, repeat.





And the ricotta mixture is two eggs lightly beaten, 1 T. parsley, and a container of ricotta.
Classic Italian Lasagna Recipe courtesy Giada De Laurentiis








Bechamel Sauce:


5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna


1/2 cup all-purpose flour


4 cups whole milk at room temperature


Pinch freshly grated nutmeg


1 1/2 cups tomato sauce, recipe follows


Salt and white pepper


1/4 cup extra-virgin olive oil


1 pound ground chuck beef


Salt and pepper


1 1/2 pounds ricotta cheese


3 large eggs


1 pound lasagna sheets, cooked al dente


2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry


3 cups shredded mozzarella


1/4 cup freshly grated Parmesan








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.








Simple Tomato Sauce:


1/2 cup extra-virgin olive oil


1 small onion, chopped


2 cloves garlic, chopped


1 stalk celery, chopped


1 carrot, chopped


Sea salt and freshly ground black pepper


2 (32-ounce) cans crushed tomatoes


2 dried bay leaves


4 tablespoons unsalted butter, optional


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.
I am going to make lasagna for dinner tonite and I will use this recipe that i found on Kraft.com:


http://www.kraftfoods.com/main.aspx?s=recipe%26amp;m=recipe/knet_recipe_display%26amp;u1=bytype%26amp;u2=15*384%26amp;u3=**4*17%26amp;wf=9%26amp;recipe_id=69196











And here is the video showing you how to do it.


http://www.kraftfoods.com/main.aspx?s=cookingschool%26amp;m=cookingschool/video_display%26amp;vid=296





GOOD LUCK!
There are many out there. The best suggestion I can make is to check Allrecipes.com and to find one that fits you. You don't always have to cook the noodles by the way. You can search a recipe called lazy lasagna and with that recipe you add water to the pan. The noodles absorb the water and cook in the pan. I have made this and it is fine.
I once had a dear friend (an italian chef) tell me that you should never cook the lasagna noodles, but layer them uncooked. She swore that is why you have to bake lasagna. I must say that I have tried making it that way, but I found it too be much too dry for my liking.





So I have gone back to making it my own way. I pre-cook the noodles but not til done, just about half way. I layer the bottom of a greased/buttered lasagna pan with them, then add my ricotta cheese and sprinkle with Oregano and garlic powder, add sauce to cover, add another layer of noodles, then cover with cooked sweet italian sausage and hamburg, and cover that with sauce. Then another layer of noodles and cover it with sauce. I then bake it for about 1/2 to 3/4 of an hour at 350 and then sprinkle the grated mozarella all over the top and put back in the oven til the cheese is melted and browned just a little. Remove from oven and let sit about 10 - 15 minutes before serving to allow it to set, this way it slices better and is removed easier and more in pieces than mush.
here it is........





Lasagna





9 pcs.lasagna noodles


1 tbsp.cooking oil


1/4 lb. ground beef


1/4 lb. ground pork


1/4 lb. smoked cooked ham,


coarsely chopped


1 small onion chopped


1 (14 oz.) can spaghetti sauce


1 (8oz) can tomato paste


1/4 cup heavy cream


1/2 cup grated parmesan cheese





Procedure:





1. Cook lasagna noodles according to package direction.


2. Meanwhile, saute onion in hot oil until transplant. Add meats, stir to break up any lumps, cook until brown.


3. Add spaghetti sauce and tomato paste and let simmer until lasagna noodles are ready.


4. preheat oven to 350 degree fahrinheat..


5. Stir in cream to simmer sauce, cook 2 minutes more. pour 1/2 cup of sauce in botton of baking dish about 11';x7';x2';, lay 3 noodles side by side, overlapping strips slightly, spread 1/3 of reamaining sauce. Repeat until all noddles and sauce are used up.


6. Springkle top with grated cheese, cover with foil and bake in preheated oven for 30 minutes





Preparation and cooking time:1 hour and 15 minutes


Serve 6.....
****Curry Fish****





Ingredients


600g ikan tenggiri, cut into 1.5cm thick slices


2 cloves garlic, sliced thinly


2 big onions, sliced thinly


2 tbsp tamarind, add 1/2 cup water, squeeze and strain thejuice


1 sprig curry leaves


1/2 cup pati santan


1 cup general santan





(A):


1 1/2 tbsp chilli boh


1 tsp tumeric powder


1 tsp coriander powder(ketumbar)





(B):


1/2 tsp mustard seeds (biji sawi)


1/2 tsp fenugreek (halba)


1/2 tsp cummin seeds (jintan putih).





(C):


2 tomatoes (halved)


2 brinjals (halved lengthwise, then cut into 4cm pieces)


2 green chillies (cut into halves and remove theseeds).





Method


Heat oil in pan, fry garlic and onions tillsoft. Add in (b) and fry for a minute. Mix in (a) and curry leaves and fry until fragrant.





Put in general santan, tamarind juice and (c). Bring to a boil and add a pinch of salt. When brinjals are cooked, add in fish. Cover and bring to a boil. Pour in pati santan and simmer for 2 to 3 minutes. Serve hot.
I love lasagna and I don't like to make a big production out of it. So this is how I make it for the family..


You will need cottage cheese(which you can substitute for ricotta cheese because sometimes that is too expensive) there is no significant taste difference once cooked!, ground beef that you sautee in seperate pan (I do not mix it with sauce while it cooks), lasagna noodles, mozzarella cheese, now you can get creative and add sauteed veggies (like mushrooms, squash, broccoli, anything you like to add extra flavor or to replace meat).


Layer noodles (they do not need to be precooked) and you do not need to buy the special ovenable kind -its a gimmick to get you to buy more expensive noodles. So layer regular lasagna noodles then cover with meat, cottage cheese or ricotta then sauce (I use my favorite red pasta sauce) or the big cans of Heinz spaghetti sauce they have some good flavors. Top with mozzarella cheese. Keep layering: noodle, cottage cheese, meat, sauce and mozarella ending with mozarella on top. Then bake at 350 for at least 45 minutes till bubbly and hot and cheese has melted. Its easy and tastes great. You can even make it - don't bake it and freeze until ready to use. Keep in freezer for as long as three months. Then cook once ready - it will take longer from frozen but worth the wait. Enjoy!!!
I mix sausage and hamburger together, lots of mozarella cheese, I make my own sauce but you can use whatever you like, I hate ricotta lol but I always put it on the other half for the family because they like it. Then I just...cook it. That's how I like it :)