Theperfectlasagna 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.

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 PERFECT LASAGNA



The Perfect Lasagna image

This is the best lasagna I have ever had. A friend taught me by cooking it with me. I've guessed at the actual amounts used, so feel free to do your own amending.

Provided by Ennui on Rice

Categories     One Dish Meal

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 19

1 lb ground beef
5 slices bacon
6 ounces stewed tomatoes
1 onion
2 garlic cloves
1 green pepper
6 mushrooms
7 olives
6 sun-dried tomatoes
red wine
balsamic vinegar
salt
pepper
oregano
2 cups milk
1 -2 cup flour
3 -4 tablespoons parmesan cheese
mozzarella cheese
lasagna sheet

Steps:

  • Chop the onion, garlic, mushrooms, bacon, olives and sun dried tomatoes before you start to cook.
  • Cook the onions and garlic first.
  • Add the beef and brown about half-way through.
  • Add green pepper, mushroom, olives, sun-dried tomatoes and bacon.
  • Add the stewed tomatoes. Cut them apart with the spatula or a knife as you add them.
  • Add as much red wine and balsamic vinegar as you wish. (I think the secret of the lasagna is in the wine and vinegar though, so I add about 3 tablespoons and a 1/4 of a cup).
  • Add salt, pepper, and oregano to taste.
  • Let the sauce stew as long as needed (the longer the better).
  • Meanwhile, heat the milk gently in a saucepan.
  • Add the flour gradually, stirring constantly. Add the parmesan cheese to the sauce as well.
  • When the white sauce is thicker than pancake mix (about 10 minutes), remove from heat.
  • In an 8x8 or round lasagna dish, layer like this: meat layer, lasagna sheet, white sauce.
  • Finish with a white sauce layer and cover with mozzarella cheese.
  • Cook at 350 for about 20 minutes or until the cheese is bubbly.

Nutrition Facts : Calories 1271.5, Fat 73.6, SaturatedFat 29.1, Cholesterol 233.5, Sodium 1326.7, Carbohydrate 80.8, Fiber 6.2, Sugar 11.2, Protein 70.8

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  • In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
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  • Start With the Right Ingredients. All-beef is not best. Many people use ground beef in their spaghetti sauce, but here in lasagna, pork (or sausage) is your friend; a beef-and-pork combo is particularly flavorful.
  • Assemble With Care. Invest in a proper lasagna pan, one that is at least 3 inches deep, so you won't have that top layer bubble over the side and into the bottom of your oven.
  • Cook and Rest. Cover with foil before baking (usually at 375 degrees F for an hour), then remove foil and bake for an additional 15 minutes so that the cheese on top becomes a delicious golden brown.
  • Know Where to Draw the Line. Please, don't bother with fresh pasta. It's a lot of additional work with no obvious payoff, since fresh pasta sheets baked into all these layers can sometimes turn out too mushy.
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