Simply Delicious Lasagne Recipes

CLASSIC HOMEMADE LASAGNA

Steps:

• In a large pot or Dutch oven, heat a few tablespoons of olive oil. Add the meat in batches and brown well. Remove from the pot and set aside.
• In the same pot, add the onion, carrot, celery and fresh herbs. Cook for 10 minutes, stirring occassionally, until they are golden brown and starting to soften. Add the garlic and cook for another 30 seconds.
• Add the meat back into the pot with the stock, tomatoes, sugar, salt and pepper.
• Partially cover with a lid and reduce the heat. Allow to simmer for 45-60 minutes, stirring occassionally, until the sauce is rich and slightly reduced.
• While the bolognese cooks, make the bechamel sauce according to recipe instructions.
• To assemble the lasagna add a few spoons of bolognese sauce into the bottom of a deep casserole dish then add a layer of lasagna sheets. Add a few more spoons of bolognese then layer with the remaining lasagna sheets, bechamel sauce and grated cheese. Finishing with a layer of bechamel and cheese.
• Cover the lasagna loosely with foil and place in a preheated oven (180°C/350°F).
• Bake for 30-45 minutes until a knife can easily be inserted. Remove the foil and allow to bake for another 10 minutes to brown the top.
• Remove the lasagna from the oven and allow to rest for at least 15 minutes. Slice and serve.

EASY LASAGNA II

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 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.

EASY LASAGNA

Steps:

• In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

SIMPLY DELICIOUS LASAGNA

Steps:

• Spray large nonstick skillet with nonstick spray and set over medium heat. Add mushrooms and cook, stirring, until they release their liquid and it is almost evaporated, about 6 minutes. Add spinach in batches. Sprinkle with 1/4 teaspoon salt. With slotted spoon, transfer spinach mixture to bowl. Discard liquid.
• Spray same skillet with nonstick spray and set over medium heat. Add beef, onion, and garlic and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in crushed tomatoes, tomato sauce, oregano, pepper flakes, and remaining 1/2 teaspoon salt. Simmer 5 minutes.
• Meanwhile, stir together ricotta, 3/4 cup mozzarella,2 tablespoons Parmesan, and 1/4 cup basil in medium bowl.
• Spread one-third of beef mixture in bottom of 6-quart slow cooker. Break 3 lasagna noodles in half and arrange over beef, breaking to fit as needed. Scatter one-third of mushroom mixture over noodles and top with half of ricotta mixture. Spoon half of remaining beef on top; break remaining 3 noodles in half and arrange on top of beef. Top with remaining mushrooms, ricotta, beef, and mushrooms.
• Cover and cook until noodles are tender when pierced with knife, 3-4 hours on Low. Uncover and turn off slow cooker. Sprinkle remaining 3/4 cup mozzarella and 3 tablespoons Parmesan over lasagna. Cover and set aside until cheese is melted, about 10 minutes. Sprinkle with remaining 1/4 cup basil. Cut into 8 portions.
• Per serving: 1 portion

SIMPLY DELICIOUS LASAGNE

Steps:

• Grease a 3 litre ovenproof dish. Heat oil in a large pan and fry onions, garlic and carrot for 4-5 minutes Add mince and fry for 3-4 mins until brown.
• Stir in tomatoes, tomato puree, stock and seasoning. Simmer, covered, for 30 minutes.
• Melt butter, add flour and stir for 1 minute Remove from heat and gradually add milk. Bring to boil, stirring until thick. Season and add cheddar cheese.
• Preheat oven (see recipe description). Put 4 sheets lasagne in dish, cover with half meat sauce. Repeat layers, finishing with lasagne, cheese sauce and parmesan. Bake for 45 minutes.
• Take out and serve.

THE BEST LASAGNA

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.

SIMPLY DELICIOUS LASAGNA

Steps:

• SAUCE:.
• Saute garlic in olive oil over medium heat until it's golden.
• If using red wine, add to the pot and reduce to half by cooking over high heat.
• Add the crushed tomatoes, tomato sauce, Italian herbs, and salt & pepper.
• Reduce heat to low and simmer uncovered for 1-3 hours, stirring occasionally.
• Add sugar, and simmer 15 more minutes.
• Makes about 2 1/2 cups.
• LASAGNA:.
• Heat oven to 350 degrees.
• Brown meat in large skillet over medium-high heat.
• Meanwhile mix ricotta cheese, Parmesan, eggs, and 4 cups mozzarella until well blended. Set aside.
• Drain meat and return to skillet.
• Stir in spaghetti sauce until well blended.
• Spread some sauce onto bottom of 13x9 inch baking dish, top with lasagna noodles, spread some ricotta cheese on top of lasagna noodles, then top with more sauce.
• Repeat layers twice.
• Top with remaining noodles and meat sauce, then top with remaining mozzarella cheese.
• Cover with foil and bake for 1 hour. Let stand for 10 minutes before cutting to serve.
• Enjoy :).

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

DEADLY DELICIOUS LASAGNA

Steps:

• 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 and lay noodles on a paper towel.
• In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
• In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
• Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
• Preheat oven to 425 degrees F (220 degrees C).
• Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
• Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.