Lemon Ricotta Lasagna Recipes

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BEST LASAGNA WITH RICOTTA BECHAMEL



Best Lasagna with Ricotta Bechamel image

This recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy bechamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce.

Provided by NicoleMcmom

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 2h30m

Yield 12

Number Of Ingredients 25

1 pound ground sirloin
½ pound ground Italian sausage
2 teaspoons olive oil
1 medium yellow onion, finely chopped
1 ½ teaspoons kosher salt
3 cloves garlic, finely chopped
4 cups canned crushed tomatoes
¼ cup dry red wine
3 tablespoons tomato paste
1 teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
¼ cup chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ⅔ cups whole milk
1 teaspoon kosher salt
½ teaspoon ground black pepper
⅛ teaspoon freshly grated nutmeg
1 cup whole milk ricotta cheese
cooking spray
1 (16 ounce) package lasagna noodles
4 cups shredded mozzarella cheese
¾ cup grated Parmesan cheese

Steps:

  • Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
  • Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
  • While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
  • Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
  • Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 41.1 g, Cholesterol 80.2 mg, Fat 24.8 g, Fiber 3.3 g, Protein 30.5 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 4.7 g

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

LEMON-RICOTTA LASAGNA RECIPE - (4.2/5)



Lemon-Ricotta Lasagna Recipe - (4.2/5) image

Provided by shauna

Number Of Ingredients 13

1 lb. Lasagna Noodles
16 oz. Grated Mozzarella
4 Cloves Garlic, chopped very fine
1 28 oz. Can Tomatoes, drained
1 14 1/2 oz. can Tomatoes With Juice
4 Tbsp. Olive Oil
1 tsp. Salt
22 oz. Ricotta Cheese
Zest From 1 Lemon
2 Tbsp. Lemon Juice
6 Tbsp. Freshly Grated Parmigiano-Reggiano
8 oz. Fresh Mozzarella, sliced into 1/3" rounds
12-16 Fresh Basil Leaves

Steps:

  • Puree tomatoes & juice in a processor. Saute garlic briefly in olive oil, add tomatoes & salt, & simmer for 20 min. Meanwhile, make the ricotta filling: Add ricotta to food processor with lemon zest, lemon juice, 4 Tbsp. grated parmigiano & 6-8 basil leaves. Process till smooth. To assemble: spread a sm amount of tomato sauce on the bottom of a 9" round oven-proof casserole. Add one layer of uncooked lasagna noodles, breaking if necessary to cover the bottom. Spread half of the ricotta filling over the noodles, then one-third of the tomato sauce, then half of the grated mozzarella. Repeat for another layer of noodles, filling, sauce & cheese. Add a final layer of noodles & the remaining tomato sauce. Arrange the fresh mozzarella rounds on the surface in a pleasing way, not overlapping. Sprinkle the remaining parmigiano on the casserole. Place a basil leaf on top of each mozzarella round & let the dish sit for 30 min. Preheat oven to 375. After the noodles have had time to absorb the tomato juices, bake for 40 min, till bubbly & beginning to brown. Let the lasagna rest for 5-10 min. & serve.

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