My Famous Lasagna Recipes

FAMOUS LASAGNA

Steps:

• Preheat oven to 400 degrees. Bring a large pot of water to boil. Generously salt water; add noodles and cook according to package directions. Drain, and rinse with cold water. Lay noodles on a baking sheet, separating layers with parchment or waxed paper.
• In a medium bowl, combine ricotta, parsley, and egg. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Lightly coat a 9-by-13-inch baking dish with olive oil. Begin layering: Place 4 noodles in dish, slightly overlapping. Top with half the meat sauce and 4 more noodles. Top with half the ricotta filling, then half the mozzarella. Repeat the layering process, ending with the mozzarella. Sprinkle top with Parmesan.
• Cover with lightly oiled foil. Place on a rimmed baking sheet; bake for 30 minutes. Uncover, and bake until bubbling and browned, 30 to 40 minutes more. Let cool 10 minutes before serving.

WORLD'S BEST LASAGNA

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.

BEST LASAGNA

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

MY FAVORITE LASAGNA

Steps:

• 1. Bring a large pot of water to boil. Boil lasagna noodles and cook until al dente. Drain and set aside.
• 2. While pasta is cooking, start the sauce. In a large skillet, combine ground beef, sausage, and garlic. Cook or medium-high heat until brown.
• 3. Drain. Add tomatoes, tomato paste, water, 2 Tbsp parsley, basil, and salt. Simmer for 45 minutes.
• 4. Meanwhile, in a medium bowl, mix cottage cheese, beaten eggs, Parmesan, 2 Tbsp parsley, and salt. Mix well. Set aside.
• 5. Spray a 9x13 baking dish with cooking spray and arrange 4 noodles on the bottom of the dish.
• 6. Spoon half cottage cheese mixture on top of the noodles.
• 7. Cover cottage cheese with half the mozzarella.
• 8. Spoon half the meat over the cheese.
• 9. Repeat layers, starting with the pasta.
• 10. End with the meat mixture. Sprinkle the top with extra Parmesan and shredded mozzarella if you have it.
• 11. Bake for 20 to 30 minutes at 350 degrees F.

MY "FAMOUS" LASAGNA

Steps:

• 1. Preheat oven to 375 degrees. In a large frying pan, brown ground beef with salt, pepper, and garlic powder. Drain meat when done and add back to the pan. Add the spaghetti sauce - just enough sauce to make the meat wet, but you don't want more sauce than meat. Simmer until you are ready to layer the lasagna.
• 2. In a large mixing bowl thoroughly mix sour cream, cottage cheese and cream cheese with 3 tablespoons of parmesan and 1 teaspoon of salt.
• 3. Boil about 12 lasagna noodles; drain them when cooked, usually about 10 minutes.
• 4. You are ready to layer your lasagna! (Use a lasagna pan deep enough for about 3 layers.) 1.) Spoon a small amount of meat mixture on bottom of pan so noodles won't stick. 2.) Layer 3 lasagna noodles topped with a layer of the meat mixture. 3.) Now carefully add a layer of the cheese mixture, lightly dropping spoonfuls and smoothing it out. 4.) Next add a layer of shredded cheddar - enough to coat the white sauce - and then sprinkle with some grated parmesan cheese. 5.) Repeat previous layer 2 more times. (You should end up with the top layer of the lasagna being the shredded cheddar cheese.) 6.) The last layer is the shredded mozzarella. Sprinkle the mozzarella cheese on top of the cheddar, just enough to cover.
• 5. Bake uncovered at 375 degrees for about 40 minutes. At that point turn broil on low until top is golden brown, about 8 minutes.
• 6. Let the lasagna sit out for at least 30 minutes before serving. Cut into squares and ENJOY!!! NOTE: You can freeze this lasagna for up to 3 months in an airtight container that has been placed inside a freezer bag.

MY FAVORITE LASAGNA

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine spaghetti sauce and browned ground beef.
• In separate bowl combine cottage cheese, 2 Tablespoons Parmesan cheese, and beaten egg.
• Spread about 1 cup sauce in bottom of a 13x9x2 inch baking dish.
• Over this layer 1/3 of the cooked noodles, 1/2 of the cottage cheese mixture, and 1/3 of the mozzarella cheese.
• Cover with 1 cup sauce and 1/4 cup parmesan cheese.
• Repeat.
• Top with remaining noodles, sauce, and mozzarella cheese.
• Bake for 30 to 35 minutes or until bubbly.
• Let stand 10 minutes before cutting.

10 BEST LASAGNA RECIPES

Steps:

• Preheat oven to 375 F.
• Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
• Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender. Pour tomato sauce, tomato paste, salt and parsley. Stir well to mix and bring the meat sauce to a simmer. Turn the heat down to low and let it simmer for 10 minutes uncovered. Set aside.
• In a medium bowl, combine ricotta cheese, 1 cup mozzarella, 1/4 cup Parmesan, beaten egg, and parsley. Stir well to combine together.
• :
• Noodles: Place 3 lasagna noodles evenly apart over the meat sauce.
• Cheese: Spread 1/2 of the cheese mixture evenly over the noodles.
• Sauce: Spread 1/2 the remaining meat sauce on top.
• Noodles: Top with another layer of 3 lasagna noodles.
• Cheese: Spread remaining half of cheese mixture.
• Noodles: Top with last 3 pieces of lasagna noodles.
• Sauce: Add remaining meat sauce on top.
• Shredded cheese: Top with remaining mozzarella and Parmesan cheese.
• Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking. Bake the lasagna covered for 45 minutes. Then, remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
• Let the lasagna cool for 10 minutes before serving.

MY FAVORITE LASAGNA

Steps:

• Sauté onion and garlic in a tablespoon of olive oil in a large Dutch oven, add turkey (ground beef) and sausage; drain.
• Add 2 jars spaghetti sauce, water, tomato paste, basil, oregano and Ro-Tel diced Italian tomatoes with juice.
• Simmer over low heat about 30 minutes.
• Mix ricotta, one-half mozzarella, 1 cup parmesan cheese, eggs, parsley, salt and pepper in bowl.
• Layer 1 cup sauce in 9x13"sprayed pan.
• Arrange 3-4 dry noodles over sauce, spread dabs of cheese mixture over noodles, then 1 cup sauce and repeat layers ending with sauce on top.
• If the sauce doesn't cover the top well, add the remaining jar of sauce.
• Sprinkle with remaining parmesan cheese.
• Cover with foil.
• Bake 1 hour to 1 hour 15 minutes at 350°.
• (Test noodles with a fork. If they are fork tender, they are cooked through).
• Remove foil.
• Sprinkle with remaining mozzarella cheese.
• Bake 10-15 minutes longer.

MY FAVORITE LASAGNA

Steps:

• Fry hamburger and sausage; add onion, green pepper, garlic, celery, parsley, oregano, basil, Italian seasoning and fry 5 minutes, stirring frequently. Stir in tomato sauce, paprika, and tomato paste. Salt and pepper to taste. cover tightly and simmer 1½ hours. While sauce is simmering, boil lasagna noodles in 4 6 quart pan of salted, oiled water. Drain and rinse with cold water. Grease pans. Cover each bottom of pan with ¼ noodles and ¼ meat mixture. Arrange layers of mozzarella and ricotta and sprinkle with Parmesan. Repeat layers once more. Bake at 300 degrees for 50 minutes. Can be made ahead or frozen; add more baking time when cold. * I use 1 pound ricotta cheese and ½ pound cottage cheese. Yield: Two 9x13" pyrex