Moms Special Lasagna Recipes

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MOM'S SPECIAL LASAGNA



Mom's Special Lasagna image

This is a recipe that's full of flavor! I've tweaked it quite a bit, the original recipe came from Taste of Home, mom's best edition. Serve with salad and garlic bread!! Cook time includes simmering sauce first and resting time.

Provided by KPD123

Categories     One Dish Meal

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 20

1/2 lb ground beef
1/2 lb bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes, undrained
1 (6 ounce) can tomato paste
1 1/2 cups water or 1 1/2 cups chicken broth
1 cup salsa
1 teaspoon sugar (optional...I don't use)
1 -2 teaspoon chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
1 (16 ounce) carton ricotta cheese
1 egg, beaten
1/4 cup fresh parsley, chopped
salt and pepper, to taste
4 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese

Steps:

  • In a large skillet or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1- 3 hours, stirring occasionally. ***This can be done up to one day ahead of time.
  • While sauce is cooking, cook lasagna noodles according to package directions; drain and rinse in cold water.
  • In a bowl, combine ricotta cheese, beaten egg, parsley, and salt and pepper to taste.
  • In a greased 13-in. x 9-in. baking dish, spoon a little sauce in the bottom of casserole. Then layer in this order: 1/3 of the noodles, 1/2 of the ricotta cheese, 1/3 of the meat mixture and 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover with aluminum foil.
  • ***This can be done ahead of time and refrigerated until ready to eat. Just leave lasagna out on counter for 30-45 minutes before baking.
  • Bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 641.1, Fat 37.5, SaturatedFat 19.1, Cholesterol 149.9, Sodium 1362.7, Carbohydrate 38.4, Fiber 4.3, Sugar 9.9, Protein 38.7

MY MOM'S LASAGNA (NO RICOTTA)



My Mom's Lasagna (No Ricotta) image

Mom worked and had a house full of picky eaters, so most of what she cooked was low fuss and no frills. You can add fennel seed or red pepper flakes to the sauce if you like.

Provided by Lisa1

Categories     Beginner Cook

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1 tablespoon onion powder
1 (28 ounce) jar traditional style spaghetti sauce
1 (15 ounce) can tomato sauce
1 teaspoon italian seasoning
9 dry lasagna noodles (I cook a few extra just in case a noodle or two self destructs)
2 (6 ounce) packages deli-style mozzarella cheese, sliced (you'll need 12 slices total)
1/4 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook lasagna noodles according to package directions.
  • Meanwhile, brown ground beef in a large skillet; drain fat.
  • Sprinkle meat with onion powder.
  • Add spaghetti sauce, tomato sauce and Italian seasoning.
  • Mix well. Set aside.
  • Drain noodles.
  • Spray a 13 x 9 inch baking pan with cooking spray.
  • Add a layer of sauce to pan.
  • Top sauce with 3 lasagna noodles.
  • Top noodles with more sauce.
  • Top sauce with enough mozzarella cheese slices to cover in a single layer (6 slices).
  • Top cheese with 3 more noodles, sauce, 6 more cheese slices.
  • Top cheese with remaining 3 noodles and sauce.
  • Sprinkle with Parmesan cheese. Top Parmesan with the shredded mozzarella cheese.
  • Bake 35 to 45 minutes (watch closely after 30 minutes to make sure cheese does not over brown).
  • Let sit 10-15 minutes before serving.

Nutrition Facts : Calories 388.8, Fat 24, SaturatedFat 12.6, Cholesterol 96.8, Sodium 1032.1, Carbohydrate 12.6, Fiber 2.3, Sugar 7.8, Protein 30

MOM'S LASAGNA



Mom's Lasagna image

We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 12 servings.

Number Of Ingredients 17

1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 335 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 682mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.

MY MOM'S LASAGNA



My Mom's Lasagna image

Time consuming, but worth it. This is a recipe my mom only makes for holidays or when her kids come home to visit. The sauce is better if you make it the day before and let it sit over night. You can make this ahead of time and freeze for a few weeks before you bake them. Serve in large squares smothered with any left over tomato sauce and a little parmesan on top.

Provided by Rich Madigan

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 12

⅓ cup olive oil
4 onions, minced
6 (16 ounce) cans crushed tomatoes
8 cloves garlic, minced
12 ounces tomato paste
salt and pepper to taste
10 leaves fresh basil leaves, torn
2 (16 ounce) packages lasagna noodles
1 cup red wine
4 pounds ricotta cheese
1 pound mozzarella cheese, shredded
2 cups grated Parmesan cheese

Steps:

  • In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • You'll need two 9x13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top. Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil.
  • Bake in a preheated oven for an hour. Remove the foil and bake another half hour.

Nutrition Facts : Calories 813.5 calories, Carbohydrate 90.2 g, Cholesterol 82.9 mg, Fat 30.4 g, Fiber 8.5 g, Protein 47 g, SaturatedFat 14.9 g, Sodium 1150.3 mg, Sugar 8.8 g

MOM'S WHITE LASAGNA



Mom's White Lasagna image

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks-tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. -Janet Wing, Minot, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon pepper
3/4 teaspoon salt
1 large egg, lightly beaten
2 cups shredded white cheddar cheese
1-1/2 cups 2% cottage cheese
3/4 pound fresh mozzarella cheese, sliced
1-1/2 cups shredded Gouda cheese
Optional: Additional minced fresh basil and oregano

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

Nutrition Facts :

MOM'S SPECIAL VEGETARIAN LASAGNA



MOM'S SPECIAL VEGETARIAN LASAGNA image

Number Of Ingredients 12

4 Tbsp olive oil
1 sweet onion, diced
6 cloves garlic, chopped
1 lg. red bell pepper, diced
1 1/2 pack of shredded carrots
1 bunch of mushrooms
Salt and basil seasoning
1 lg. jar Mario bortello marinara tomato sauce (Lunardi's)
2 packs steamed spinach
1 lg tub ricotta cheese
2 bags mozzarella cheese
1 box uncooked noodles (no boiling required)

Steps:

  • First 7 ingredients saute with olive oil. Then add marinara sauce. Let sit to cool down and spread 1 layer on the pyrex dish. Add 1 layer spinach, ricotta cheese, sprinkle mozzarrella cheese, and the uncooked noodles. At the end pour tomato marinara sauce then mozzarella cheese over the noodles so they soften. Put in the over 350 for 40 min.

MOM'S LASAGNA



Mom's Lasagna image

Provided by Michael Symon : Food Network

Time 2h50m

Yield 6 servings

Number Of Ingredients 19

1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
Pinch kosher salt and freshly ground black pepper
1 pound pork neck bones
1 pound ground veal
1 pound ground beef
1 pound spicy Italian sausage, loose or removed from casings
1/2 cup dry white wine
1 (28-ounce) can San Marzano tomatoes, with their juice
2 bay leaves
1 pound dried lasagna noodles
2 pounds whole milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
2 large eggs
1/2 cup grated Parmesan, plus more for final topping
1 pound fresh mozzarella cheese, grated

Steps:

  • In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
  • Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
  • In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
  • Preheat the oven to 350 degrees F.
  • Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
  • Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

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