1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
DIRECTIONS
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.Does anyone know a good lasagna recipe?
Eggplant Lasagna
INGREDIENTS:
8 ounces lasagna noodles, cooked
1 medium eggplant
olive oil
1 can (6 ounces) tomato paste
1 cup red wine
1/2 cup hot water
1 garlic clove
1 teaspoon dried leaf basil, crumbled
1/2 teaspoon turmeric
salt and pepper
1 cup chopped onion
2 cups chopped green bell pepper
1/4 cup sliced black olives
1/2 cup grated Parmesan cheese
PREPARATION:
Slice eggplant into 1/4-inch rounds; fry in a nonstick skillet in hot oil on both sides until tender. Drain on brown paper or paper towels. Combine tomato paste, wine, water, garlic, basil, and salt, turmeric, and pepper.
Simmer for 5 minutes. Add green bell pepper, chopped onion, and olives. Cook for 5 minutes longer.
Arrange a layer of lasagna noodles in a buttered shallow baking dish. Cover noodles with a layer of eggplant slices and several spoonfuls of the sauce. Sprinkle with Parmesan cheese. Repeat layers until all ingredients are used. Bake eggplant lasagna at 350掳 for 30 minutes.
Eggplant lasagna serves 8.Does anyone know a good lasagna recipe?
This is easy and delicious.
gound beef, lasagna noodles, mozzarella cheese, cottage cheese, Ragu chunky garden style.--Put some sauce aside for bottom of pan and top of lasagna.
cook groundbeef, (you could also add fresh onions and mushrooms to this) when done add Ragu
In bottom of cake pan spread some plain sauce and add some almost cooked noodles.
Then add meat sauce
a layer of cottage cheese
a layer of mozzarella cheese
then more noodles, and continue the layering.
When your at your last layer cover with sauce and Mozzarella. Cook on 350 until the top is golden brown and the sauce is bubbling.
Serve with garlic bread/salad.
for any pasta recipe, i highly recommend the recipes found on the back of the R%26amp;F brand pasta boxes. they all work great, taste great, and are easy to follow with a short list of ingredients. pick up a box of the R%26amp;F Lasagna noodles, and try their recipe - i would only substitute ricotta for the cottage cheese that may be on there, but that is a personal preference and doesn't change the end product much.
Simply Lasagna
Serving Size : 12
1 pound ground beef
2 1/2 cups Shredded Mozzarella Cheese, divided
1 (15 ounce) container Ricotta Cheese
1/2 cup Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 (26 ounce) jar spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Preheat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. (You should have about 5 cups sauce.)
Spread 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
Bake 45 min. Remove foil; continue baking 15 min. or until center is heated through (160 degrees F). Let stand 15 min. before cutting for easier serving.
INGREDIENTS
PASTA
5 ounces spinach - rinsed, stemmed, and dried
2 eggs
5/8 cup semolina flour
1 teaspoon salt
1 1/2 cups all-purpose flour
RAGU
2 tablespoons butter
2 slices bacon, diced
1 carrot, diced
1 stalk celery, diced
1 onion, diced
3 1/2 ounces lean ground pork
3 1/2 ounces lean ground beef
3 1/2 ounces minced ham
2 tablespoons tomato paste
1 teaspoon dried oregano
1 cup beef stock
salt and pepper to taste
3 1/2 ounces chicken livers, trimmed and chopped
BECHAMEL
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups warm milk
1 pinch salt
1 pinch ground nutmeg
CHEESE
1 2/3 cups grated Parmesan cheese
1 pint ricotta cheese
3 tablespoons butter
DIRECTIONS
For the pasta dough: Steam the spinach in a steamer or over boiling water until bright green, 2 minutes. Squeeze to remove excess moisture and process in a food processor to make a paste. Combine spinach with eggs, semolina, and salt and process until smooth. Stir in enough of the flour to make a smooth dough. Knead briefly, cover and set aside.
For the ragu: In a large skillet, melt butter over medium-high heat. Saute bacon, carrot, celery and onion until onion is translucent. Stir in ground pork, ground beef and minced ham, and cook until browned. Stir in tomato paste, oregano and beef stock. (Reserve the chicken livers for later.) Season with salt and pepper, reduce heat to low, cover and simmer 20 minutes.
For the bechamel: While the ragu is simmering, combine 2 tablespoons butter and 2 tablespoons flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest one minute, then whisk in warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
To cook pasta: Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into three portions. Roll each portion out to a thin sheet. Have ready an ice water bath. Cook each sheet 3 minutes in the boiling water; remove from the boiling water and dip in the ice water; drain and dry on a clean, dry cloth.
To finish the ragu: Stir the chicken livers into the simmering sauce. Cook 1 minute, remove from heat and set aside.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
To assemble lasagna: Place one pasta sheet in bottom of prepared baking dish. Spread one-third of the ragu, one-quarter of the bechamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta. Repeat layers twice. Top with remaining bechamel and parmesan and dot with butter.
Bake in preheated oven 30 minutes, until top is golden brown.
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 degrees 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.
3/4 lb. extra lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 egg
1/4 cup KRAFT 100% Grated Parmesan Cheese
9 lasagna noodles, cooked, drained
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
PREHEAT oven to 375掳F. Brown meat with garlic and oregano in medium saucepan. Stir in spaghetti sauce; simmer 5 min. Remove from heat; stir in tomatoes.
MIX cottage cheese, egg and Parmesan cheese. Spread 1/2 cup of the sauce mixture in 13x9-inch baking dish. Layer 3 noodles, 1 cup of the cottage cheese mixture, 1/2 cup of the mozzarella cheese and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 3 noodles and remaining sauce mixture. Cover with foil.
BAKE 30 min. or until heated through. Uncover; top with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 5 min. or until cheese is melted. Let stand 5 min. before serving.
Ok real easy [it works I've done it a lot] any jar sauce is OK now cook onions garlic in a little olive oil add chop meat [ 75%is OK ] drain oil and fat. add to sauce. In a throw a way pan [no clean up] put a little sauce then put in regular UNCOOKED lasagna noddles then a spoon of ricotta cheese about 2 inch a part then mozzarella cheese in thin slice's and repeat till you fill the pan ....... COVER and bake at 350* for 1 hr and eat [NO YOU DON'T HAVE TO BOIL THE NOODLES]
THIS IS SUPER EASY.
COOK 9 STRIPS OF LASAGNA NOODLES IN BOILING WATER UNTIL DONE. BE SURE AND ADD A COUPLE TEASPOONS OF OIL TO THE WATER TO KEEP YOU NOODLES FROM STICKING TOGETHER.DRAIN WATER, SIT ASIDE AND LET COOL.
BROWN I TO 2 LBS(DEPENDING ON HOW MEATY YOU LIKE YOUR LASAGNA) OF YOUR FAVORITE GROUND MEAT (BEEF OR TURKEY) YOU CAN ALSO DICE AN ONION AND BROWN THAT WITH YOUR MEAT (IF YOU LIKE ONIONS).
AFTER THE MEAT IS BROWNED DRAIN OUT ALL OF THE EXCESS GREASE FROM YOUR MEAT.
THEN PUT 2 JARS OF YOUR FAVORITE SPAGETTI SAUCE ( I USE HUNT'S TRADITIONAL IN THE CAN--CHEAP AND PERFECT FOR LASAGNA) IN A LARGE SAUCE PAN ADD YOUR MEAT AND LET IT SIMMER ON MED-LOW HEAT FOR 20-30 MINUTES STIR OFTEN .
THEN IN A BIG RECTANGLE SHAPED PAN START YOUR LAYERING.
ON THE BOTTOM OF THE PAN COVER WITH SAUCE / MEAT MIXTURE, SPREAD EVENLY.
NEXT: COVER THAT WITH EITHER RICOTTA OR COTTAGE CHEESE, SPREAD EVENLY.(I USE COTTAGE BUT ITS ALL ABOUT WHAT YOU LIKE)
NEXT: COVER THE COTTAGE CHEESE LAYER WITH A MOZZARELLA LAYER, SPREAD EVENLY.
NEXT: COVER WITH 3 LASAGNA NOODLES.TO MAKE SORT OF A POCKET.
DO THIS 3 TIMES ENDING WITH THE TOP LAYER BEING MOZZERELLA.
I LIKE CHEESE SO I USE ALOT, IF YOU LIKE CHEESE YOU MAY WANT TO BUY LIKE 2 BIG BAGS OF MOZZERELLA.
THEN: SIT YOUR VERY FULL PAN OF LASAGNA ON A COOKIE SHEET(BECAUSE IT MAY BUBBLE OVER SOME)
AND BAKE IN A 350 DEGREE OVEN UNTIL YOUR CHEESE STARTS TO GET GOLDEN BROWN ON TOP. USUALLY 30-45 MINUTES.
GROCERY LIST:
I BOX OF LASAGNA NOODLES
1-2 LBS GROUND MEAT
I ONION
2- JARS OF SPAGGETTI SAUCE
1-BIG CONTAINER OF RICOTTA OR COTTAGE CHEESE
1-2 BIG BAGS OF MOZZARELLA
GOOD LUCK! WE LOVE THIS RECIPE!!
