i really love lasagna, %26amp; i wanna try to make my ownCould any one give me a good homemade lasagna recipe?
Grandmas spagetti sauce
extra virgin olive oil
1 Package cut pork chops 1/4 inch thick bone in( 6 to 8 chops )
1/2 chopped yellow onion
1 basket small button mushroom
8 large can hunts brand tomato sauce
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )
Heat some olive oil in bottom of a large kettle then, add pork chops and brown on both sides
Then add the chopped onions and cook till translucent.
When the onions get transparent and have cooked down add cans of sauce and seasonings and the cut and diced mushrooms . Then reduce heat to a low simmer and cook several hours till the meat is tender and falling off the bone . Careful to stir continually so as not to burn the sauce on the bottom of pan.
Serve over your favorite pasta or use for manicotti or lasagna.
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NICK'S SPAGHETTI SAUCE
This sauce is from my Italian~Grandmother except that to save time I have substituted for pork chops the JD Sausage and the Ground beef, and substituted Hunts spagetti sause for hunts Tomato sauce to save cooking time and make a smaller portion for 2 to 4 people.
extra virgin olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )
Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.
Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.
When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.
Serve over your favorite pasta or use for manicotti or lasagna.
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NICK'S SPAGHETTI SAUCE
olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
Italian seasoning
2 bay leaves
1 dash salt (to taste)
1 dash sugar (to taste)
Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.
Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.
When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.
Serve over your favorite pasta or use for manicotti or lasagna.
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LASAGNA SUPREMO: (The Best Lasagna Ever!)
This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! I have taken it everywhere, potluck suppers, church socials, family cook outs, I even put it in a contest once won 4th out of 200.
FOR THE LASAGNA
1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
FOR MARINARA SAUCE
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar
8 servings
1 hour 45 minutes 45 mins prep
FOR THE LASAGNA:
Prepare lasagna according to package directions.
Drain and set aside.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
Brown the ground beef and ground pork in a skillet, drain off and discard fat.
Add onion and garlic to the ground meat, stir and cook another 5 minutes.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
Preheat oven to 375 degrees.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
In the baking dish, spoon in a layer of 1/3 of the meat sauce.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Then layer 1/3 of the Ricotta mixture.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
Then layer 1/3 of the sliced mushrooms.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
Then continue to repeat the layering until all of the ingredients are layered.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
Remove foil and bake, uncovered, another 25 minutes.
Remove from oven and allow to sit and rest 10 minutes before cutting.
FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, or anything that calls for a Marinara sauce.Could any one give me a good homemade lasagna recipe?
Lasagna noodles, whole - cooked, drained and cooled.
1 carton ricotta cheese pre mixed night before with cabernet sauvingon to a nice light pink, plus garlic, and basil (must sit to flavor)
Hamburger, or some sort of ground meat if you wish (I'm a vegetarian) browned and set aside to be mixed in sauce AFTER cooking (interferes with spice development in sauce)
Sauce is actually an important process... It's mostly a secret, so I can give you first step, and just ingredients in general so you figure it out, or you can create or buy your own favorite version.
Olive oil, cabernet, diced tomatoes, red wine vinegar (dash - this can be overpowering if overdone, taste carefully for tangy flavor), basil, oregano, garlic, rosemary, tarragon -
optionals: onion, black olives, hearty deep mushrooms like portabello, shitake, or morels - i usually use olives OR mushrooms, but, you can have all or none if you prefer marinara as well
First step: olive oil in bottom of sauce pan on high heat - brown roast some garlic in pan for lighter flavor. Likely, you will add more raw pungent garlic in later, and olive oil as well. Add diced tomatoes - and you're on you're own from there. (Sorry - this sauce is one recipe/process I keep really secret.) Mix in meat if you like after flavoring.
Mozerella
Italian blend, or parmesan (not powder, real) or both
Lay one layer noodles down in pan, spoon sauce over, top with shredded cheese. Lay another layer, top with ricotta, shreds, small amount of sauce - less than other layer without ricotta, another sauce and shreds, and so on. Make sure top layer is sauce, and only light shreds.
Cover with foil, 40 to 45 minutes at 325 to 350 - depending on if sauce is cold from precooking or not, can be prepared ahead of time.
Serve with real garlic bread - a baguette sliced in half lengthways, with butter that you melt with minced garlic in, cook on low for a few minutes, brush on bread when flavored through, top with mozerella parmesan combo or just parm, broil while lasagna cools till just browning, and a light salad with grape tomatoes, olives, red onion slices, and balsamic dressing. And of course a glass of cabernet!
Enjoy!
Well I don't know if you consider this homemade or not, but I buy the noodles you dont have to cook if i can, or cook the others by the box directions, I add a little salt and a little olive oil to the boiling water. I use my favorite jar pasta sauce and pour some in the bottom of a baking pan, then a layer or the noodles. I mix up a large container of ricotta cheese with a few tablespoons of parsley, an egg, a few tablespoons of parmesan cheese and about a cup of either shredded mozzarella or provolone cheese. Put a layer of this on top of layer of noodles then a layer of sauce and then repeat the layers, and cover with final layer of sauce to keep the noodles from over cooking. cover with foil and bake at 350 for around an hour, until you see it bubbly. sorry, I forgot the browned ground beef or italian sausage in the sauce.
Cook about a pound of hamburger meat and add your favorite spaghetti sauce or make your own. Then layer in a dish, lasagna noodes, sauce mixture, ricotta cheese, mozzerella cheese until you've done 2-4 levels, then top with parmesan cheese and bake for about 40 minutes. Yummmm
Giada Delaurentis has a great recipe for classic lasagne on the foodnetwork website. I used to go through the process of making an all day sauce and then I tried this recipe. It is soooooo easy, sooooooooo good and soooooo homemade.
Classic Italian Lasagna
Recipe courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 servings
User Rating: 4 Stars
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.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy
Episode#: EI1A10
Copyright 漏 2006 T
