Pasta Lasagna Recipes

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BEST LASAGNA



Best Lasagna image

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.

JAMIE'S CLASSIC FAMILY LASAGNE



Jamie's classic family lasagne image

Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.

Provided by Jamie Oliver

Categories     Freezer-friendly recipes     Sunday lunch     Italian     Beef     Pork     Lasagne     Mince

Time 4h

Yield 12 plus lots of leftover ragù

Number Of Ingredients 18

2 sprigs of fresh rosemary
100 g higher-welfare smoked streaky bacon
olive oil
1 kg quality minced beef
1 kg higher-welfare minced pork
4 carrots
2 onions
4 sticks of celery
2 heaped tablespoons tomato purée
4 x 400 g tins of plum tomatoes
350 g dried lasagne sheets
WHITE SAUCE
150 g mature Cheddar cheese
2 medium leeks
2 fresh bay leaves
4 tablespoons plain flour
1 litre semi-skimmed milk
1 whole nutmeg, for grating

Steps:

  • Strip and finely chop the rosemary leaves and finely chop the bacon.
  • Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
  • Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
  • Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
  • Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
  • Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
  • Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
  • While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
  • Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
  • Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
  • Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
  • Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
  • Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It's a good idea to freeze them flat so that you can reheat them quickly and easily. It's also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
  • To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
  • Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
  • Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
  • Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.

Nutrition Facts : Calories 420 calories, Fat 18.8 g fat, SaturatedFat 8.6 g saturated fat, Protein 28.4 g protein, Carbohydrate 35.6 g carbohydrate, Sugar 9.4 g sugar, Sodium 0.8 g salt, Fiber 2.6 g fibre

THE BEST LASAGNA



The Best Lasagna image

This classic lasagna is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family, and freezes well, too.

Provided by Elise Bauer

Categories     Dinner     Casserole     Comfort Food     Freezer-friendly     Casserole     Lasagna     Pasta

Time 1h45m

Yield 8

Number Of Ingredients 21

For the meat sauce:
2 teaspoons Extra virgin olive oil
1 pound lean ground beef (chuck)
1/2 onion, diced (about 3/4 cup)
1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)
2 cloves garlic, minced
1 28-ounce can good quality tomato sauce
3 ounces (half a 6-oz can) tomato paste
1 14-ounce can crushed tomatoes
2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
1/4 cup chopped fresh parsley (preferably flat leaf), packed
1 tablespoon Italian Seasoning
Pinch of garlic powder and/or garlic salt
1 tablespoon red or white wine vinegar
1 tablespoon to 1/4 cup sugar (to taste, optional)
Salt
To assemble the lasagna:
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
15 ounces Ricotta cheese
1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
1/4 lb (4 ounces) freshly grated Parmesan cheese

Steps:

  • Put pasta water on to boil Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
  • Heat the oven to 375°F
  • Bake Cover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.

Nutrition Facts : Calories 813 kcal, Carbohydrate 30 g, Cholesterol 183 mg, Fiber 3 g, Protein 60 g, SaturatedFat 26 g, Sodium 1849 mg, Sugar 6 g, Fat 51 g, ServingSize Serves 8, UnsaturatedFat 0 g

LASAGNA BAKE WITH PENNE PASTA



Lasagna Bake with Penne Pasta image

Make this easy dinner recipe...Lasagna Bake with Penne Pasta. Dinner can be ready and on the table in 30 minutes. Easier than a traditional Lasagna Recipe

Provided by Amy

Categories     Dinner

Number Of Ingredients 11

1 12 oz. penne pasta
1-2 tsp olive oil
1 pound mild Italian sausage or ground beef
1 cup chopped onion
2 cloves of garlic (minced)
1 15 oz. tomato sauce
1 14.5 oz. diced tomatoes with garlic
1 6 oz. tomato paste
½ tsp. oregano
1 cup shredded mozzarella cheese (or cheddar cheese)
1 cup italian cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 5 to 8 minutes or until al dente; drain. (If you want a softer noodle cook for the longer time).
  • Heat oil in a large, deep skillet. Place sausage, onion and garlic in the skillet and cook over medium high heat until evenly brown. Drain excess fat.
  • Stir in tomato sauce, diced tomatoes, tomato paste and oregano.
  • Simmer for 10 minutes, stirring occasionally.
  • Toss with cooked pasta, and place in a 9×13 inch baking dish.
  • Sprinkle top with mozzarella and italian cheese blend.
  • Bake in pre-heated oven for 20 minutes, or until cheese is melted. (Cover with foil if you don't want some noodles on the top to be hardened).

Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 12 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 425 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY PASTA LASAGNA



Easy Pasta Lasagna image

I obtained this recipe from a friend and modified it. It is very simple and so easy to make, and it is very delicious!

Provided by Maine-iac

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 (16 ounce) package rigatoni pasta
2 eggs
1 (15 ounce) container ricotta cheese
3/4 cup grated parmesan cheese
3 -4 minced garlic cloves
2 tablespoons oregano
salt & pepper
2 (26 ounce) jars of your favorite pasta sauce
1 (16 ounce) can diced tomatoes
1 (8 ounce) container sour cream
3 cups shredded mozzarella cheese (12 oz)

Steps:

  • Preheat oven to 350°F.
  • Spray 9x13 inch baking pan with nonstick spray.
  • Cook rigatoni according to package directions, drain, and divide in half.
  • In large bowl, beat eggs and stir in ricotta and parmesan cheese, garlic, oregano, salt and pepper.
  • In large bowl, mix the two jars of pasta sauce with the can of diced tomatoes including juice.
  • Add 2 cups pasta sauce mix spreading to cover bottom of baking pan.
  • Add half of cooked noodles over sauce, and top with half of ricotta mixture, dropped by spoonfuls.
  • Add sour cream, dropped by spoonfuls.
  • Add 1 cup mozzarella, 2 cups pasta sauce mix, remaining rigatoni and ricotta mixture, and top with 1 cup mozzarella.
  • Add remaining pasta sauce mix and remaining mozzarella.
  • Bake covered with foil until bubbly, about 60 minutes.
  • Uncover and continue cooking about 5-10 minutes or until cheese is melted.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 717.5, Fat 33.8, SaturatedFat 17.3, Cholesterol 183.6, Sodium 1508.2, Carbohydrate 69.9, Fiber 3.5, Sugar 20.4, Protein 33.9

ULTIMATE HOMEMADE LASAGNA NOODLES RECIPE



Ultimate Homemade Lasagna Noodles Recipe image

Provided by Claudia Gomez

Time 15m

Yield 4

Number Of Ingredients 3

2 and 1/2 cups of all-purpose flour
4 large eggs
Salt (for boiling your noodles)

Steps:

  • Measure out 2 and 1/2 cups of all-purpose flour and pour it all into a large mound on a clean countertop or kitchen work surface.
  • At the top of the mound, dig out a large well, using your fingers to push the flour into shape.
  • Crack all 4 eggs into the center of the well and use a fork to beat them lightly.
  • Once you beat the eggs, use your fingers to slowly fold over the flour into the eggs, filling in the well and mixing everything as you do so.
  • Keep doing this until a soft dough has begun to form, and it's springy enough to shape into a ball.
  • When you have the right shape, place more flour down onto the kitchen surface, and begin kneading your dough.
  • Keep kneading for at least 10 minutes. The dough needs to be elastic and smooth.
  • If the dough is too wet, you need to add more flour. If it's much too dry, then consider adding one further egg to the mixture and remixing.
  • When you're pleased with your dough's texture, wrap it up in cling wrap. You should let your dough rest at room temperature for half an hour before you start rolling out your fresh lasagne sheets!
  • Remove your dough ball from the cling wrap once it's rested for at least half an hour.
  • With a sharp knife, slice the dough ball into 6 equally sized pieces.
  • Place one piece on a lightly floured kitchen counter and wrap the rest up to keep the remaining dough from drying out.
  • Push the dough ball into a flat rectangular shape with both hands.
  • Set up your pasta maker on the side and place it onto the widest noodle setting.
  • Pass the rectangle of dough through the roller to flatten it.
  • Fold the flattened dough over into thirds and pass the rectangle through the roller while it is still on the widest setting.
  • Keep repeating and rolling the dough through the pasta maker at least 10 times to flatten it out. You may need to add more flour if things start to get sticky!
  • After the tenth attempt, place the pasta maker onto the next setting down from the widest and pass the dough through again.
  • Keep putting the setting down a notch and passing the dough through until you've reached the thinnest setting it can be. The result should only be about 1/16 of an inch thick.
  • Place your long, thin stretch of dough onto parchment paper and gently slice it into lasagna noodle-sized pieces.
  • Repeat until you have no remaining dough left to roll out through your pasta maker!
  • Place a large saucepan on the stovetop and bring a large pot of salted water to the boil.
  • You also need a large pot of ice-cold water ready on the side (within easy reach!).
  • Place individual lasagna sheets into the boiling water and allow them to cook for just 30 seconds.
  • Immediately remove the lasagna sheets and place them into the ice-cold water you have waiting.
  • Repeat this process until you have no lasagna sheets left to cook.
  • Drain the lasagna sheets and give them a quick rinse under the water before transferring them to a baking tray or parchment paper where they can rest until it's time to assemble your homemade lasagna and bake it in the oven!

Nutrition Facts : ServingSize 4

PASTA LASAGNA



Pasta Lasagna image

Very yummy and easy to make.

Provided by Regan

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 7

½ pound penne pasta
½ pound lean ground beef
1 (26 ounce) jar pasta sauce
1 (15 ounce) container ricotta cheese
8 ounces shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 egg, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
  • In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
  • In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
  • Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

Nutrition Facts : Calories 643.6 calories, Carbohydrate 59 g, Cholesterol 126.5 mg, Fat 27.3 g, Fiber 5.3 g, Protein 40.1 g, SaturatedFat 13.5 g, Sodium 1086.9 mg, Sugar 15.3 g

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