Weddinglasagna Recipes

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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

WEDDING LASAGNA



Wedding Lasagna image

A family friend made this lasagna for my sister's wedding as her "gift." Her parents owned an Italian deli and each pan was made with extra love and care. Our family and the 50 invited guests were in "awe" of the amazing flavors. Each ingredient complimented the next adding up to the most magnificent meal! This has now been in our family for 35 years. Red wine, a tossed salad and bread always transports me to that wonderful summer afternoon wedding at our parents home where we dined and celebrated in grand style!

Provided by MaryB2

Categories     One Dish Meal

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 19

1/4 cup olive oil
2 garlic cloves, minced
1/2 cup onion, chopped
1/2 lb hot Italian sausage
1/2 lb lean ground beef
2 (28 ounce) cans puree tomatoes (Progresso)
1 tablespoon salt
1/4 teaspoon pepper
1 bay leaf
1 teaspoon oregano
1/2 teaspoon parsley, dried
1 (6 ounce) can tomato paste
1 lb lasagna noodle (cook according to directions)
1 lb ricotta cheese (Precious)
1 lb mozzarella cheese, whole milk, grated
1 cup parmesan cheese, grated
1 egg, beaten
1/4 cup parsley, fresh
salt & pepper

Steps:

  • Heat olive oil in a large dutch oven (no stainless saucepan).
  • Add onions and garlic; saute until lightly browned. Add sausage and beef and cook until browned.
  • Add tomato puree, salt & pepper, bay leaf, oregano and parsley; cover and simmer over low heat for 2 hours.
  • Add tomato paste and continue simmering uncovered over low heat stirring occasionally for 1 hour or until thickened.
  • Layer lasagna pan with sauce, 1/3 noodles,1/3 mozzarella cheese, 1/3 parmesan cheese, salt & pepper. Combine 1 cup ricotta with egg & parsley and layer on top. Add more sauce and repeat layers ending with sauce and a dusting of parmesan cheese.
  • Bake at 350 degrees for 45 minutes.

WEDDING SOUP LASAGNA



Wedding Soup Lasagna image

Italian wedding soup combined with lasagna...weird concept I know, but very delicious!

Provided by Dsom216

Categories     World Cuisine Recipes     European     Italian

Time 2h40m

Yield 12

Number Of Ingredients 20

1 tablespoon butter
1 small onion, chopped - divided
1 clove garlic, chopped - divided
2 large carrots, shredded
1 head escarole, chopped
2 (32 ounce) cartons low-sodium chicken broth
3 small skinless, boneless chicken breast halves
1 pound ground meat loaf mix (beef, pork, veal)
¼ cup bread crumbs, or as needed
1 egg
½ teaspoon onion powder, or to taste
½ teaspoon garlic powder, or to taste
1 pinch salt and ground black pepper to taste
9 lasagna noodles
1 (15 ounce) container ricotta cheese
1 teaspoon chopped parsley, or to taste
1 tablespoon olive oil
1 ⅓ cups grated Parmesan cheese, or to taste
2 ⅔ cups shredded mozzarella cheese, or to taste
2 tablespoons cornstarch

Steps:

  • Melt 1 tablespoon butter in a large pot; cook and stir 1/2 small onion and 1/2 garlic clove until onion is translucent, about 5 minutes. Stir shredded carrots and escarole into onion mixture; cook and stir until escarole is wilted, about 10 minutes.
  • Pour chicken broth into pot with vegetables and bring to a boil. Reduce heat to low and simmer chicken breasts in broth until chicken is no longer pink inside, about 10 minutes. Remove chicken breasts and vegetables from broth with a slotted spoon, let chicken cool, and chop into bite-size pieces. Set chicken and vegetables aside; retain chicken broth in pot.
  • Combine meat loaf mix, bread crumbs, egg, remaining 1/2 small onion, remaining 1/2 garlic clove, onion powder, garlic powder, salt, and black pepper in a bowl; mix thoroughly. Scoop about 1 1/2 teaspoon meat mixture and roll into a small meatball; repeat with remaining mixture. Refrigerate meatballs until firm, about 30 minutes.
  • Bring chicken broth back to a boil, reduce heat to medium-low, and simmer meatballs in broth until no longer pink inside, about 10 minutes. Remove meatballs from chicken broth with a slotted spoon. Retain chicken broth in pot.
  • Bring chicken broth back to a boil, reduce heat to medium-low, and cook lasagna noodles until cooked through but still slightly firm to the bite, about 10 minutes, stirring occasionally. Drain and set noodles aside. Reserve remaining chicken broth.
  • Combine chopped chicken, vegetables, ricotta cheese, and parsley in a bowl; season with salt and black pepper. Chill mixture for 10 minutes to become firm.
  • Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a large, deep baking dish with olive oil.
  • Place 3 cooked lasagna noodles into baking dish. Layer 1/3 the ricotta-chicken mixture and 1/3 the meatballs over noodles; sprinkle layers with 1/3 cup Parmesan cheese and 2/3 cup mozzarella cheese. Repeat layers twice more, using 3 lasagna noodles, 1/3 the ricotta mixture, 1/3 the meatballs, 1/3 cup Parmesan cheese, and 2/3 cup mozzarella cheese per layer.
  • Bring remaining chicken broth to a boil, reduce heat to low, and whisk cornstarch into chicken broth until thickened, about 5 minutes. Pour thickened chicken broth over casserole. Sprinkle remaining 1/3 cup Parmesan and 2/3 cup mozzarella cheese over top.
  • Bake casserole in the preheated oven until bubbling and cheese topping has melted, about 20 minutes.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 23.2 g, Cholesterol 86.2 mg, Fat 16.6 g, Fiber 2.9 g, Protein 29.2 g, SaturatedFat 8.6 g, Sodium 481.2 mg, Sugar 2.8 g

WEDDING LASAGNA



Wedding Lasagna image

My sister loves my lasagne so much she asked me to make it for her wedding reception! Luckily it was a small wedding! The trick is to caramelize the tomato paste.This gives a " bubbled on the back of the stove all day" flavor!

Provided by pammyowl

Categories     European

Time 1h30m

Yield 1 9x13 pan, 8-12 serving(s)

Number Of Ingredients 16

1 lb mild Italian sausage (I sometimes mix the sausage with hamburger)
1 large onion, diced
1 -2 teaspoon minced garlic
1 (6 ounce) can tomato paste
14 ounces tomato sauce
1 (28 ounce) can diced tomatoes
1 1/2 teaspoons basil
1/2 teaspoon marjoram
1 teaspoon sea salt
1 teaspoon sugar
1 lb shredded mozzarella cheese
1 lb ricotta cheese
1 egg
1/2 cup parmesan cheese (I use the kind in a shaker can )
1 tablespoon parsley
8 ounces lasagna noodles

Steps:

  • Brown onion and meat.drain. Add garlic and tomato paste. Cook and stir about 5 mn. till paste has turned a darker shade of red.
  • Add sauce, diced tomatos, basil marjoam salt and sugar.Simmer till thickener.Add more herbs and spices as needed.
  • Meanwhile blend ricotta, egg parmesan, and parsley.Boil noodles.
  • Assemble.like this: layer of sauce , layer or noodles layer or ricotta mixture, layer of mozzarella, layer of sauce.Repeat making sure to end with a layer of sauce. Cover with foil and bake for 1 1/2 hours Remove foil, sprinkle with more parmesan. Let rest for 10 mn. and serve.

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