I use Barilla Lasagna, which is oven ready (you don't have to cook the lasagna sheets beforehand).
stalk celery, chopped
1 large carrot, chopped
1/2 cup onion, chopped
4 ounces Italian pancetta, chopped
7 tablespoons butter
1 poundground beef
1 poundground pork
1/2 cupdry white wine
2 teaspoon freshly ground black pepper, salt to taste
1/2 cup tomato paste
2-3/4 cupswater
3 tablespoons flour
3 cups milk
2/3 cupParmigiano cheese, freshly grated
4 tablespoonscold butter, cut into pieces
1 box (9 ounces)Barilla lasagne
Bolognese Sauce
GRIND vegetable and pancetta in a food processor until fine.
MELT 4 tablespoons butter in large skillet over medium heat. Add vegetable mixture; cook over medium high heat for 20 minutes.
ADD ground beef and pork; season to taste with salt and pepper. Saute for 30 minutes or until cooked thoroughly.
ADD white wine to deglaze when the bottom of the pot begins to stick. Cook until wine is evaporated.
ADD water and tomato paste. Simmer until water is completely evaporated, approximately 2 hours.
Bechamel Sauce
MELT remaining 3 tablespoons butter in a medium saucepan. Add flour and mix well. Cook for 3 minutes over low heat.
BRING the milk to a boil in a separate saucepan.
ADD milk to the butter and flour mixture gradually; mix together with a wire whisk.
Simmer, stirring constantly for 5 minutes until thickened.
Lasagne
PREHEAT oven to 350 degrees. Assemble Lasagne in a 13x9x2-inch baking pan.
POUR 1/2 cup bechamel sauce cup on the bottom of the pan.
ASSEMBLE 5 layers each with pasta, bechamel sauce, bolognese sauce, cold butter pieces and grated cheese.
BAKE in a 350 degree oven for 25 minutes or until heated throughout. Let stand 10 minutes before cutting.
I have tried using cottage cheese instead of bechamel sauce and it works, too.What is your favorite lasagna recipe?
Hi, this is how I make my lasagna, and everyone who eats it says its great. . .
1 lb. ground turkey
1 jar pasta sauce
1 package shredded mozzarella cheese
1- 16 oz container of shredded Parmesan cheese
1 pint of ricotta cheese
1 box of lasagna noodles(the kind that you dont have to cook before using)
1 egg
Cook the meat, add most of the jar of pasta sauce. Mix in a bowl, the egg, ricotta cheese, Parmesan cheese.
Put a little of the egg/cheese mixture on the bottom of the baking pan, add a layer of the noodles, egg/cheese mixture, mozzarella cheese, meat/sauce mixture, and keep layering until you are out of the ingredients. Then layer with more mozzarella cheese and pour the rest of the pasta sauce on top. Bake at 350 for 1 hour.
My favorite is a vegetarian version that uses roasted pine nuts grounded to look like meat and a lot of carrots. I saw it on an episode of Graham Kerr's show in the mid 90's and had to order it. The only difference from his original is that I add a lot more cheese on each layer. The recipe is pretty complicated, so most people will ask me to bring it, rather than ask me for the recipe. I don't care, though. It's still my favorite. My second favorite is my Mom's.....
My mom's :) I know that's not specific, but it's the truth. It has the lasagna noodles, cottage cheese/egg mixture, browned hamburger and shredded cheese all in layers.
i make my own sauce and use Italian chicken sausage, and for veggies, i put spinach, tomatoes and zucchini. it's really simple but sooo tasty. i also use not only mozzarella but also some jack.
Any without tomato paste.........!!!
Easy No Boil Lasagna
Ingredients:
1 9oz box of Barilla no-boil lasagna noodles
2 eggs
1 15oz container of ricotta cheese
4 cups of shredded mozzarella cheese
½ cup Parmesan cheese
1 lb ground beef, browned and drained
2 27oz jars spaghetti sauce (I use Prego – Ragu is too watery)
Directions:
1. Preheat oven to 375.
2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
3. Set aside.
4. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
5. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
6. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 c. sauce.
7. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
8. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
9. Bake covered with foil for 50-60 minutes.
10. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
11. Let stand 15 minutes before serving.
12. If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
Creamy Chicken Lasagna:
1 hour 20 min prep
8 servings
3/4 lb lasagna noodles
1 (28 ounce) can plum tomatoes
1 lb boneless skinless chicken breasts
1 onion, chopped
2 1/2 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons dried tarragon
1 teaspoon dried basil
2 teaspoons dried thyme
1 cup chicken stock
1 1/2 cups milk or heavy cream
3 carrots, sliced
1 cup celery, diced
2 tablespoons parsley
salt
fresh ground black pepper
3/4 lb mozzarella cheese, grated
1. Cook chicken breasts and cut into small cubes (less than 1/2 inch).
2. Cook noodles in boiling water until almost done.
3. Drain and rinse in cold water.
4. Lay flat on baking sheet and cover with plastic wrap while you make sauce.
5. Drain tomatoes.
6. Squeeze out excess juice and cut into bite-sized cubes.
7. Cook onion and celery in butter in large pan for about 2 minutes or until softened.
8. Add flour and stir over low heat for another minute.
9. Stir in dried herbs and chicken.
10. Slowly add stock and milk or cream.
11. Boil for about 1 minute.
12. Add carrots and cook for 5 minutes.
13. Stir in tomatoes.
14. Season with salt and pepper and remove from heat.
15. Spoon enough sauce to cover the bottom of a 10x12-inch baking pan.
16. Use 1/3 of noodles per layer and 1/2 of chicken mixture and 1/3 of mozzarella cheese per layer.
17. From bottom, layer noodles, chicken mixture, mozzarella.
18. Repeat with noodles, chicken and mozzarella.
19. Top with final noodle layer.
20. Sprinkle with remaining cheese.
21. Cover with foil and bake at 375° until bubbling (about 40 minutes).
22. Uncover and brown under broiler for about 5 minutes to brown top slightly.
23. Let stand 5 to 10 minutes before cutting and serving.
The one in the Betty Crocker cook book. Tastes good and easy to make.
Lasagna With Prosciutto
8 oz. Italian Prosciutto, chopped
8 oz. Lasagna pasta noodles, cooked
16 oz. can whole peeled tomatoes, chopped
1 cup Ricotta cheese
1 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 tbs. fresh basil, chopped
4 cloves garlic, chopped or minced
1/4 tsp. oregano
ground black pepper
1/2 cup dry white wine
2 tbs. olive oil
fresh Basil sprigs for garnish
1) Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2) To make the lasagna sauce, in a large saucepan or cast iron skillet, over medium−high high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.
3) Grease a 9'; x 12'; or larger, baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, Ricotta cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients. Repeat until pan is full ending up with a top layer of sauce. Sprinkle with parmesan cheese and bake in a pre−heated oven at 400 degrees for 30 minutes. Garnish with fresh basil.
Tip: When layering the pasta, place bottom layer in pan so the ends lay over the sides of the pan. For the final layer lay the ends from the first layer
I love frozen or homemade lasagna. I just love lasagna ethier way.
I don't mix or measure anything.
I brown a mix of burger and ground sausage in some olive oil and garlic..season with garlic salt and pepper and an envelope of seasoning.............drain that and return to the pot
Add a big can of tomato sauce and 3 cans of paste, I add some Parmesan cheese and sugar to that and taste and season until it is how we like it.
Put some of the sauce in the bottom of my lasagna pan, add a layer of noodles which are already boiled, sauce on that, a layer of cottage cheese/egg mixture and then mozzarella cheese and keep layering to the top.
Cover and bake in a 350 oven for 40 minutes, remove the foil and let it go 10 more minutes, take out of oven and let sit for 15 minutes and eat.
I often make CROCKPOT LASAGNA for pot lucks, just make the sauce a bit thinner, add sauce, a layer of broken up noodles (not boiled) add your cheeses and keep layering. It take 4 hours on low and it's done and fantastic, never have any left.
By the way, don't ever use canned spaghetti sauce, ugh!
Chiken-Vegatable Lasagna
1 Tbs. olive oil
2 onions, chopped
2 cloves garlic, crushed
2 carrots, chopped
1 red bell pepper, seeded and chopped
7 ounces mushrooms, chopped
2 boxes of frozen broccoli
2 boxes of frozen cauliflower
1 large eggplant
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
3/4 cup sliced Chiken Roll
3/4 lb. lasagna noodles
1/4 cup seasoned breadcrumbs
1-1/2 Tbs. grated Parmesan cheese
The following items====%26gt;6 tomatoes peeled and chopped
2 Tbs. tomato paste, are only to be used if you are making red sauce.
same directions as above with these changes...
Blanch your frozen veggies. Slice your egg plant, place on bakingsheet, sprinkle with salt and pepper and olive oil and bake for 20 min. To assemble. Layer red sauce, chicken, veggies and noodles as usual. Bake at the same temp.
You can omit chicken and it will be a plain veggie Lasagna.
Now for white sauce...
Start your white sauce by sauteeing minced garlic and butter in a pan until golden brown...WATCH PAN, garlic burns quick and fast. Add 6 Tbsp of corn starch, along with tsp of nutmeg, salt, white pepper, keep stirring until golden brown...and 1/2 cp of water, 1/2 cp of cream, and 1/2 pack of cream cheese. Continue to stir. DO NOT LET STICK or BOIL.
Adjust the thickness/thinness by adding less or more of the water cream combo. You should have a flavorful white sauce...Layer white sauce, chicken, veggies and noodles or omit chicken.
Combine breadcrumbs and cheese and sprinkle over lasagna. Bake 50 minutes or until golden.
This recipe is Really Different, UNIQUE and taste GREAT!
FAJITA LASAGNA
1 1-lb. box lasagna noodles
2 pkgs. dry Fajita mix
2 lbs. ground chuck
2 pkgs shredded cheese of choice
sliced black olives, optional
green onions, chopped
2 sliced Roma tomatoes (for garnish)
1 can enchilada sauce
sour cream (optional for garnish)
diced tomatoes (optional for garnish)
Cook lasagna noodles and drain.
Brown meat and drain off grease; add Fajita mix as directed on back of package.
In a 9x13 baking dish sprayed with cooking spray;
Layer noodles, meat sauce, cheese, green onion, olives and Enchilada sauce. Repeat.
Top layer should be cheese.
Bake at 350 degrees for 45 minutes.
I use the one on the pasta box...heat the over to 350 (I think) then I cook Italian sausage and drain it. Then lightly drain cottage cheese, mix it in a bowl with the sauce, sausage, and cheese. then layer it with the non-cooked noodles. Cover with foil, bake for 45 minutes then take the foil off and cook for 15 minutes more. I let it cool for about 10 minutes then cut it. (the one on the box usually doesn't call for meat, but I add it, sometimes I use both Italian sausage and hamburger)
well the recipie is simple but all u have to add is like parmesan cheese or motzerella or u can add ketchup there good both ways. but i will say that with cheese is better
Here's an old favourite, t%26amp;t:
Aunty Pasto's Seafood Lasagne
from “Enjoy - More Recipes From the Best of Bridge”
8 lasagne noodles
2 Tbs. butter
1 c. chopped onion
1 8 oz pkg. cream cheese, softened
1 1/2 c. creamed cottage cheese
1 egg, beaten
2 tsp. basil
1/2 tsp salt
1/8 tsp pepper
2 10 oz. cans cream of mushroom soup
1/3 c milk
1/3 c dry white wine
1 5 oz. can crab meat
1 lb. shelled shrimp, deveined and cooked
1/4 c. grated Parmesan cheese
1/2 c. shredded, sharp cheddar cheese.
Cook noodles. Place 4 in 9 x 13 in. pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, salt and pepper. Spread 1/2 of mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with Parmesan cheese and bake, uncovered at 350 deg. for 45 min. Top with sharp cheese, brown under broiler and let stand 15 minutes before serving.
Notes: You can use more noodles if you want to (I do). You can use no-cook noodles if you like. You can use light cheeses, perhaps. You can use two eggs to thicken the cheeses a little more. You can change the herb, using tarragon, for example (it’s excellent with the seafood). I add some sliced white mushrooms when I sauté the onions. I use 1/2 lb shrimp plus 1/2 lb bay scallops or sliced large scallops. I’m probably guilty of adding more cheese than is called for . All in all, this is a delicious lasagna.
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