Tried True Lasagna Recipes
TRIED & TRUE LASAGNA
This is THE ONE every bride should have in her recipe box; it is the way to the groom's heart as well as the in-laws! Not soupy or pathetic, but hearty and "come hither!" Plan to bring an empty pan home if you take this to the church potluck!
Provided by Debber
Categories One Dish Meal
Time 1h45m
Yield 1 13x9 pan, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta and hold in a pot of lukewarm water; set aside.
- Brown the meat, then add sauce, soup, seasonings; let simmer for a few minutes to meld the flavors. Feel free to add some water to keep the sauce "loose" --
- In a small bowl, mix cottage cheese and parmesan cheese; set aside.
- Preheat oven to 350.
- Layer in pan in the following order --
- Three to four noodles, HALF the meat sauce.
- Three to four noodles, half the cottage-parmesan cheese (spread dollops out evenly).
- Three to four noodles, sprinkle two cups of mozzarella cheese.
- Three to four noodles, remaining meat, cottage-parmesan cheese, mozzarella cheese.
- Finish with remaining parmesan.
- Pop in the oven for 60 minutes; let stand 10-15 minutes before serving (easier to cut and serve).
- NO COOK NOODLE METHOD: Leave lasagna uncooked; use same number of noodles, just spread them out so they are evenly distributed in their layers. When all layers are in the pan, pour in about 1/2 to 3/4 cup very HOT water around edges. Cover pan TIGHTLY with foil to create a steamy environment. Check the noodles after 1 hr 15 minutes; if soft, remove foil completely (you might want to add a bit extra cheese at this point), pop back in the oven for another 5-10 minutes to get golden brown and bubbly.
- NOTE: use any combination of meat or all of one kind--whatever you like!
Nutrition Facts : Calories 431.1, Fat 18.4, SaturatedFat 9.7, Cholesterol 52.1, Sodium 1369.3, Carbohydrate 39.2, Fiber 1.8, Sugar 13.5, Protein 26.8
LASAGNA TRIED AND TRUE
I don't claim this is the best lasagna in the world, but it is the one my husband loves to cook and it does taste good. So, yeah, why quibble if it gives me a break? To some people cottage cheese instead of ricotta in lasagna is a travesty. I don't mind which, although I would tend to use ricotta whereas my husband uses cottage cheese. If you do use ricotta, 1 egg will probably suffice. I'm not sure why the recipe uses Swiss cheese instead of mozzarella, but it works. Cooking time refers to oven time.
Provided by Daydream
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil, add onions, garlic and meat, and saute until meat browns. Add undrained tinned tomatoes, tomato paste, half the chopped parsley and season with salt and pepper. Mix well, then simmer 30 minutes, stirring occasionally. Add oregano and correct seasoning. If sauce seems dry-ish, add the 1/2 cup of water or stock.
- Place cottage (or ricotta) cheese in a mixing bowl with the Parmesan cheese, remaining parsley, one or two eggs, and beat with a spoon until thoroughly mixed. Season to taste.
- Oil a large lasagna or square casserole dish.
- Spread a layer of tomato/beef sauce over the bottom of the dish. Make sure the sauce is spread right to the edges of the dish. Follow with a layer of lasagna noodles, then a layer of the cottage or ricotta cheese mixture, and top with the Swiss cheese.
- Repeat layering, finishing with a layer of Swiss cheese.
- Bake at 180 degrees centigrade for 30 minutes or until the sauce is bubbling and the cheese is browning.
- Leave to stand 10 minutes in a warm place before slicing.
Nutrition Facts : Calories 797.8, Fat 50.4, SaturatedFat 24.9, Cholesterol 274.9, Sodium 1619.6, Carbohydrate 19.7, Fiber 2.5, Sugar 7.8, Protein 65.2
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