Where can I find a good lasagna Recipe?

No weird ingredients like tomato soup. It has to be baked with cheese ground meat and the pasta used.Where can I find a good lasagna Recipe?
Easy, Healthy and Quick:





Ina Garten's (The Barefoot Contessa) Turkey Lasagna





* 2 tablespoons olive oil


* 1 cup chopped yellow onion (1 onion)


* 2 garlic cloves, minced


* 1 1/2 pounds sweet Italian turkey sausage, casings removed


* 1 (28-ounce) can crushed tomatoes in tomato puree


* 1 (6-ounce) can tomato paste


* 1/4 cup chopped fresh flat-leaf parsley, divided


* 1/2 cup chopped fresh basil leaves


* Kosher salt


* Freshly ground black pepper


* 1/2 pound lasagna noodles


* 15 ounces ricotta cheese


* 3 to 4 ounces shredded Mozerella


* 1 cup grated Parmesan, plus 1/4 cup for sprinkling


* 1 extra-large egg, lightly beaten


* 1 pound fresh mozzarella, thinly sliced





Directions





Preheat the oven to 400 degrees F.





Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.





Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.





In a medium bowl, combine the ricotta, Mozerella cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.





Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.





Christopher K.





This recipe is courtesy of Food NetworkWhere can I find a good lasagna Recipe?
Mmmmm lasagne! %26lt;3





Homemade Lasagne


James A Wright





This lasagne requires a little more effort than usual. It's quite rich, so it goes quite far. Serve with a green salad to cut the richness.





Pasta





Ingredients:





3 cups flour


3 eggs, beaten (or substitute water, if you prefer)





Preparation:





Pile the flour on a work surface. Make a well in the middle, and pour in the beaten eggs. Using a fork (and without touching the flour), stir the surface of the egg rapidly. This will draw in the flour. Keep stirring until it becomes too thick to stir any longer. Knead in the rest of the flour, adding a little water if it seems very dry. Knead until smooth, and leave to rest while you prepare the meat and bechamel sauce.

















Meat Sauce





1 kg (2 lb) minced beef


1 large carrot


1 onion


2 large cloves garlic (optional)


2 celery ribs


1 tin* tomatoes (or 2-3 fresh, skinned and grated)


1 x 75g tin condensed tomato paste (about 3oz)


salt and fresh-ground pepper to taste


1-2 t dried mixed herbs (or any other seasoning you prefer)


2 or 3 whole allspice (pimiento) berries, or 1/4 t dried allspice


1 t each whole coriander, cumin and mustard seeds


1/2 t dried chilli flakes, or 1 fresh chilli (or to taste - leave it out if you like)


2 large tablespoons peanut butter (no, I'm not kidding!)


about 1 cup red wine or stock


2t sugar (if using wine, otherwise omit)





Preparation:





Note: Heat the milk for the bechamel sauce before you prepare the meat.





Dice the carrot, onion and celery very finely.





Note: Set aside about 1 tablespoon of each diced carrot, onion and celery for the bechamel sauce.





Coarsely grind the coriander, cumin, mustard, and allspice with the garlic, using a spice grinder, mortar and pestle, or the flat blade of a large knife.





Fry gently in a little oil until just fragrant. Add the chilli flakes, onion, carrot and celery. Fry gently until soft, then add the mince. Turn up the heat and brown the mince. When brown, add the tinned tomatoes. Rinse out the tin with a little water and add to the mince. Add the wine, sugar and tomato paste.





Stir well, and leave to simmer gently for an hour or so, stirring occasionally. The end result should be quite thick, and not too liquid. Add the salt, pepper, herbs and peanut butter, and stir very well.














Bechamel Sauce





Ingredients:





1 T each onion, carrot and celery (set aside from the mince ingredients)


500ml (1 pt) milk


500ml (1 pt) cream


2 bay leaves


1/4 t ground nutmeg


pinch each ground cayenne pepper and ground mustard


salt and pepper to taste


2 T butter


2 T flour





Preparation:





Add the vegetables and bay leaves to the milk, and microwave until almost boiling (or heat on stove top), before you prepare the meat.





Once the meat is ready, strain the milk. Either discard the vegetables, or add to the mince mixture. Melt the butter. Add the flour, cayenne pepper and mustard flour. Cook gently until pale. Slowly add the milk, whisking quickly to prevent lumps. Then add the cream. Continue stirring until the sauce comes to the boil. Add the nutmeg, salt and pepper, and stir well.














Topping





Ingredients:





1 cup fresh breadcrumbs


1/4 cup grated parmesan (or more)


salt, pepper and herbs to taste (I use finely chopped parsley)





Preparation:





Mix altogether.





Assembly:





Roll the pasta out quite thin, or use a pasta machine, and then line a greased oven dish with about half, leaving some hanging over the edges of the dish. (Ignore this if you use store-bought pasta - just layer sheets on the bottom of the dish). I usually use a shallow pyrex, about 11'; square.





Layer half the mince, then half the bechamel sauce. Cover with the remaining pasta, then the remaining mince, and finally the remaining sauce. Fold the hanging edges of the pasta gently onto the sauce, then cover the entire surface with the topping.





Bake at 200C (about 425F) for half an hour, until the topping has browned.
There's usually a simple recipe on the back of the box of the lasagna noodles. I make mine with bechamel cheese sauce without ricotta but don't have a recipe for it because I never wrote it down and it comes out little different each time.
Just make a bolognese sauce, layer with pasta and top with cheese sauce made with mature cheddar. Sprinkle with parmesan and basil. The perfect lasagne!
mmm sounds good!





Ahh I forgot this really yummy recipe!!! Whatever you do, add spinach to it, and cheese. DER.
at the back of a homepride lasagna jar