Sneaky Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE MOST AMAZING LASAGNA RECIPE



The Most Amazing Lasagna Recipe image

The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!

Provided by Rachel Farnsworth

Categories     Main Dish

Time 2h20m

Number Of Ingredients 23

1 pound sweet Italian sausage
1 pound lean ground beef
1 large white onion (diced)
5 cloves garlic (minced)
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
1/2 cup white wine
2 tablespoons white sugar
1/2 cup chopped fresh basil
1 teaspoon fennel seeds
1 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1 pound lasagna noodles
30 ounces ricotta cheese
2 tablespoons chopped fresh parsley
1 large egg
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 pound thinly sliced mozzarella cheese (about 24 slices)
1 cup freshly grated Parmesan cheese

Steps:

  • In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
  • Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
  • In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  • Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
  • To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.

Nutrition Facts : Calories 834 kcal, Carbohydrate 54 g, Protein 63 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 174 mg, Sodium 1514 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

THE BEST LASAGNA



The Best Lasagna image

A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 21

1 pound ground beef
2 tablespoons olive oil, plus more for greasing
3 ounces pancetta, cut into 1/8-inch pieces
1 large carrot, cut into 1/8-inch pieces
1 large celery stalk, cut into 1/8-inch pieces
1 medium yellow onion, cut into 1/8-inch pieces
6 cloves garlic, finely grated
1 bay leaf
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground nutmeg
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1/2 cup dry white wine
Two 28-ounce cans whole peeled tomatoes
2 large sprigs basil
1 large piece of Parmesan rind
1 pound dried lasagna noodles (see Cook's Note)
2 cups whole milk ricotta
1 1/4 cup grated Parmesan
8 ounces whole milk mozzarella, grated on the large holes of a box grater (about 2 cups)

Steps:

  • Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
  • Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
  • Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
  • Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
  • Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
  • Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
  • Arrange a rack in the center of the oven and preheat to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
  • Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
  • Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
  • Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
  • Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
  • Let sit 10 minutes before serving.

EASY LASAGNA II



Easy Lasagna II image

My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!

Provided by Joanie Heger

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 12

Number Of Ingredients 11

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
½ cup water

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.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 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

THE BEST LASAGNA RECIPE BY TASTY



The Best Lasagna Recipe by Tasty image

Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!

Provided by Lauren Lee

Categories     Dinner

Time 22h10m

Yield 8 servings

Number Of Ingredients 35

½ lb ground sirloin, lean
½ lb mild italian pork sausage, casing removed
2 oz prosciutto, finely chopped
2 tablespoons olive oil
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
6 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
½ teaspoon red pepper flakes, optional
½ teaspoon fennel seeds, crushed
2 tablespoons tomato paste
½ cup dry red wine
28 oz whole tomatoes, preferably San Marzano
1 ½ cups passata, or strained tomatoes
1 large carrot, eeled
½ cup unsalted butter
1 teaspoon granulated sugar, optional
½ cup fresh basil leaves, torn
6 tablespoons unsalted butter
6 tablespoons all purpose flour
6 cups whole milk, room temperature
2 teaspoons kosher salt
¾ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
1 cup freshly grated parmigiano-reggiano cheese
nonstick cooking spray, for greasing
1 lb no boil lasagna noodles
hot water
1 tablespoon olive oil
1 ½ cups freshly grated fontina cheese
1 cup freshly grated low-moisture mozzarella cheese
4 oz fresh mozzarella cheese, torn into small pieces
¼ cup freshly grated parmigiano-reggiano cheese
fresh basil leaf, for garnish

Steps:

  • Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
  • Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
  • Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
  • Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
  • Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
  • Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
  • Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
  • Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
  • Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
  • Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
  • Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
  • Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
  • Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
  • Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
  • Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
  • Enjoy!

More about "sneaky lasagna recipes"

THE BEST LASAGNA RECIPE {EASY TO MAKE!} - KRISTINE'S KITCHEN

From kristineskitchenblog.com
Reviews 11
Category Main Course
Ratings 30
Calories 386 per serving


EASY LASAGNA RECIPE (WITH BEEF & CHEESE) | THE KITCHN
Sep 4, 2023 Brown the beef and onion. Finely chop 1 medium yellow onion. Heat 1 …
From thekitchn.com


LASAGNA (TRADITIONAL ITALIAN RECIPE) EASY STEP BY STEP …
Apr 2, 2024 Instructions 1. Make the Meat Sauce. In a large, heavy pot, put the olive oil, garlic and parsley over medium high heat. When the garlic begins to brown, increase the heat and add the ground beef.
From christinascucina.com


SNEAKY BASIC LASAGNA RECIPE ON FOOD52
Jun 11, 2013 Sneaky Basic Lasagna by: Sadassa_Ulna. June 11, 2013. 4. 1 Ratings View 2 Reviews Makes one deep 9x13 lasagna and maybe more Jump to Recipe ... The following recipe makes one 9x13 lasagna with a little leftover (I …
From food52.com


A VERY GOOD LASAGNA - ALISON ROMAN
Dec 14, 2021 Assemble the lasagna. Set aside 1 cup mozzarella. In a medium bowl, combine the remaining mozzarella, the ricotta, Parmesan, cream, and grated garlic clove; season with salt and pepper. 5. Cook the lasagna noodles …
From alisoneroman.com


CLASSIC LASAGNA - ONCE UPON A CHEF
Feb 28, 2024 What You’ll Need To Make Lasagna. Onion, Garlic, Carrots, and Celery: These vegetables are the base of the sauce, contributing to the depth of flavor. Italian Sausage: The key flavor component of the sauce, it adds …
From onceuponachef.com


EASY LASAGNA RECIPE - BAKING MISCHIEF
Feb 15, 2021 To freeze an entire lasagna: Freeze unbaked lasagna, tightly wrapped for up to 3 months. Defrost in the refrigerator overnight. To bake, unwrap, cover with foil and bake at 375°F for 45 minutes. Remove foil and …
From bakingmischief.com


LAZY LASAGNA - INSANELY GOOD RECIPES
Aug 13, 2024 How to Make Lazy Lasagna. This lasagna recipe is so easy, it should be illegal! 1. Prepare the oven. Set your oven to 400°F. Lightly grease a 9×13 baking dish and set aside. 2. Layer the sauce. Pour about 3/4 cup of the …
From insanelygoodrecipes.com


EASY LASAGNA RECIPE - THE COZY COOK
Apr 27, 2022 Flavor Enhancers: The hot sauce and Worcestershire sauce are flavor enhancers and can’t be tasted outright. The hot sauce won’t make it hot/spicy. I use Frank's Hot Sauce.; Marinara Sauce: I recommend using …
From thecozycook.com


QUICK AND EASY LASAGNA RECIPE - FAMILY DINNERS
Nov 25, 2021 Traditional lasagna recipes call for canned tomatoes, tomato sauce and tomato paste. Using a marinara sauce simplifies the recipe and makes it much easier to make. ... It’s also a sneaky way to get people who are …
From familydinners.com


BEST LASAGNA RECIPE (THE MOST DELICIOUS!) | THE KITCHN
5 days ago Arrange dried lasagna noodles in a 9×13 baking dish and cover with very hot tap water. It’s helpful to move the noodles around occasionally and separate any stacked noodles so they don’t stick together. When ready, drain …
From thekitchn.com


EASY HOMEMADE LASAGNA RECIPE - SPEND WITH PENNIES
Dec 20, 2022 Lasagna Ingredients. Cheese Filling: For this classic lasagna recipe, the cheese filling has ricotta and parmesan with seasonings.You can make homemade ricotta cheese or replace it with cottage cheese.; Meat: I use …
From spendwithpennies.com


EASY HOMEMADE LASAGNA (PERFECTED RECIPE) - FIFTEEN …
Jan 13, 2023 This Homemade Lasagna is optimized for two things: being both delicious and easy. This lasagna recipe is great for feeding a crowd, and it also freezes well for new mom meals and quick thaw dinners. It’s comforting and …
From fifteenspatulas.com


TIME TRAVELER LASAGNA - BY SHAUNA NIEQUIST
2 days ago aka Problem Solver Lasagna, aka 4-ingredient Lasagna, aka Straight Out of the …
From shaunaniequist.substack.com


EASY LAZY LASAGNA - (4 INGREDIENTS) - THE …
Aug 7, 2023 Step 2. Sprinkle basil and oregano on the top layer of cheese, cover with foil, and bake for 30 minutes. Remove foil and bake for 15 more minutes.
From thesouthernladycooks.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #vegetables     #lasagna     #one-dish-meal     #pasta-rice-and-grains     #4-hours-or-less

Related Search