Annas Lasagna Recipes

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ANNA'S LASAGNA



Anna's Lasagna image

I hadn't even tasted this dish until I made it after I had three children. They and their daddy loved it. When we went to the summer camp with my family, they would ask me to fix my lasagna. They would rave over it and make me feel really good. But you have to realize I had a wonderful family.

Provided by al_salihi

Categories     One Dish Meal

Time 4h

Yield 6 serving(s)

Number Of Ingredients 16

1 lb ground beef
1/2 lb pepperoni, cut into fourths
1 large onion
2 stalks celery
1 bell pepper
5 -6 garlic cloves
1/2 cup parsley
12 ounces tomato sauce
basil
2 bay leaves
italian seasoning
1 teaspoon sugar
salt & pepper
parmesan cheese
romano cheese
lasagna noodle

Steps:

  • Cook ground beef until throughly cooked, add pepperoni. Add onion, celery and bell pepper, simmer until the veggies are soft. Add garlic, parsley, tomato sauce, bay leaf, basil, Italian seasoning. Add salt and pepper to taste.
  • Simmer at least 1 hour until sauce is thickened.
  • Spray lasagna pan with Pam or what ever you have on hand. Put cooked noodles on bottom of pan, put half of meat mixture on top of noodles, add both cheeses making sure to remove bay leaves. Repeat process, adding more of the cheese on the top of the lasagna.
  • Bake at 350°F until cheese is melted and just starting to brown. Let sit for 10 minutes before serving.
  • This is delicious with a green salad and garlic bread. Enjoy!

Nutrition Facts : Calories 379.4, Fat 26.6, SaturatedFat 10.5, Cholesterol 95.5, Sodium 1032.1, Carbohydrate 11.4, Fiber 2.5, Sugar 5.3, Protein 23.2

LASAGNA



Lasagna image

Food Network's Anne Burrell shares this easy recipe for a delicious, satisfying lasagna - along with instructions for a great all-purpose marinara sauce.

Provided by Anne Burrell

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 20

Kosher salt
1 1/2 (16-ounce) boxes lasagna noodles
Olive oil
1 pound bulk Italian sausage
4 cloves garlic, smashed, divided
Crushed red pepper flakes
1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
1 zucchini, cut in 1/2 lengthwise and cut on the bias
2 cups ricotta
2 cups grated Parmigiano-Reggiano, divided
2 eggs
6 to 7 basil leaves, cut into chiffonade
1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
1 pound grated mozzarella
1/4 cup extra-virgin olive oil
1/4 pound pancetta, diced
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large cloves garlic, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Steps:

  • Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.
  • Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.
  • Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.
  • In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt.
  • Preheat the oven to 350 degrees F.
  • In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.
  • Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.
  • Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing.
  • Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
  • Pass the tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
  • Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.

EASY LASAGNA II



Easy Lasagna II image

My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!

Provided by Joanie Heger

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 12

Number Of Ingredients 11

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
½ cup water

Steps:

  • In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
  • In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
  • To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
  • Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g

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