Daves Lasagna Recipes

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VEGETABLE LASAGNA



Vegetable Lasagna image

I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 23

1/4 cup olive oil
1 medium sweet red pepper, julienned
1 medium carrot, shredded
1 small onion, chopped
5 plum tomatoes, chopped
1-1/2 cups sliced fresh mushrooms
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
3 garlic cloves, minced
1 can (12 ounces) tomato paste
1 cup vegetable broth
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
6 lasagna noodles
1 large egg, lightly beaten
1 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese
2 teaspoons Italian seasoning

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.

INDIVIDUAL LASAGNAS



Individual Lasagnas image

Provided by Dave Lieberman

Categories     main-dish

Time 1h30m

Yield 5 individual lasagnas

Number Of Ingredients 18

1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
2 teaspoons dried oregano
2 teaspoons sugar
Few pinches salt
Few dashes red chili flakes
10 grinds fresh black pepper
1 small bunch fresh parsley, leaves coarsely chopped
2 cups ricotta
Few pinches salt
About 20 grinds black pepper
1/3 cup olive oil
Salt
1 large zuchinni, sliced into 1/8-inch thick rounds
1 large summer squash, sliced into 1/8-inch thick rounds
1 small eggplant, sliced into 1/8-inch thick rounds
1 package uncooked lasagna noodles
8 ounces shredded mozzarella

Steps:

  • Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
  • Mix the ricotta together with the salt and the pepper until evenly distributed.
  • Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
  • Preheat oven to 375 degrees F.
  • To assemble the lasagnas:
  • Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
  • Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ 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
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • 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 teaspoon 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.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

DAVE GROHL'S BADASS LASAGNA



Dave Grohl's Badass Lasagna image

Dave Grohl shared this family favorite with me, and it's the best lasagna I have ever tasted! I make mine dairy free by swapping out the butter for 4 extra tablespoons of olive oil and the mozzarella and Parmesan with vegan alternatives.

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 17

6 tablespoons olive oil
4 tablespoons lightly salted butter, plus more for greasing the pan
3 small onions, finely chopped
4 cloves garlic, minced
3 stalks celery, finely chopped
2 carrots, peeled and finely chopped
2 bay leaves
2 1/2 pounds plant-based ground beef alternative
3 tablespoons tomato paste
7 ounces marinara sauce or tomato passata
1 1/2 cups red wine
1 1/2 cups vegetable broth
4 pinches ground nutmeg
Sea salt and freshly ground black pepper
9 no-boil lasagna sheets
14 ounces whole milk mozzarella, coarsely grated
2 ounces grated Parmesan

Steps:

  • Heat the oil and butter in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes. Add the garlic, celery, carrots and bay leaves and cook, stirring frequently, until soft, about 10 minutes.
  • Turn the heat up to medium-high. Add the plant-based ground beef alternative and break up with a fork if necessary. Add the tomato paste and marinara sauce and cook until bubbly, about 2 minutes.
  • Splash in the red wine and cook until it has evaporated. Remove the bay leaves, then pour in the broth and add the nutmeg, 3 pinches of salt and a sprinkle of pepper.
  • Simmer uncovered, stirring occasionally and adding a splash of water if dry, until the sauce has darkened and thickened and all the flavors have infused, about 2 hours.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C) with a rack in the center. Grease an 8-by-12-inch broiler-safe baking dish or lasagna pan with butter.
  • Spoon a thin layer of sauce into the bottom of the pan. Top with a layer of 3 pasta sheets, followed by a third of the remaining sauce and a third of the mozzarella and Parmesan. Repeat the layers with the pasta, sauce and cheeses twice more until you have 3 layers in total.
  • Cover the dish with aluminum foil and bake until the lasagna is bubbling and the cheese is melted, about 25 minutes.
  • Remove the foil and turn the oven to broil, keeping the lasagna on the center rack. Cook to crisp the top, being careful not to let it burn, 10 to 15 minutes more.
  • Let cool for 15 minutes. Then it's ready to eat.

LASAGNA



Lasagna image

Jims home made lasagna

Provided by jimandsuzy

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Fry onions , carrots and celery in oil until soft and just starting to brown
  • Soon and add teaspoon of oregano and garlic and fry for a further minute
  • Add in two tablespoons of tomato purée and fry for 2/3 minutes
  • Add in mince mix thoroughly and brown
  • Add in tomatoes and simmer for 30 mins fairly brisky , final mix should be relatively thick and not too runny
  • Season to taste
  • Next make the bechamel sauce - melt butter in pan , when sizzling add flour and mix thoroughly. Fry for a few minutes to cook out flour but keep and eye on it and stir occasionally so doesn't burn.
  • Gradually add in milk whilst stirring - sauce needs to be somewhere in between double cream and thick cream. Need quite a lot of sauce.
  • Leave to cool slightly and add in cheese and stir until melted
  • Next make up Lasagna start with sheet of lasagna , them ragu sauce then cheese sauce and repeat. Finish with layer of lasagna sheets and top with cheese sauce and then grate over Parmesan. Cook for 30 to 35 mins at 180.

DAVES LASAGNA



DAVES LASAGNA image

Number Of Ingredients 20

Lasagna Noodles
1 Onion
1 Green Pepper
Garlic
2 14 oz cans diced tomatos
2 14 oz cans tomato sauce
ricotta cheese
8 oz mozzarella cheese
1 egg
parsley
fennel seed or anise seed
basil
red pepper flakes
sugar
oregano
sugar
Optional
sausage or other meat
mushrooms
spinach

Steps:

  • Make sauce. Saute garlic and onion in olive oil. Then add green pepper (and mushrooms) and cook until just about done. If using meat brown prior to making sauce or while you are making the sauce. Add spices, tomato sauce, diced tomatoes and (meat). After sauce has simmer for a while add spinach and cook until spinach is cooked down. Mix egg and parsley with ricotta. Butter/grease lasagna pan then put a tiny bit of sauce on bottom. Layer uncooked noodles, then 1/3 sauce, 1/2 of ricotta, 1/2 of mozzarella. Repeat then put another layer of noodles and top with remaining sauce. Sprinkle with parmesan cheese and add tomato juice/bloody mary mix, tomato sauce or water to ensure noodles have enough liquid. Cover with tin foil and cook for 1 hour in 350 oven. Let sit for 10 minutes and serve.

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