Best Ever Lasagna Recipe Allrecipes Food

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

CLASSIC LASAGNA



Classic Lasagna image

Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.

Provided by Barb R

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 10

Number Of Ingredients 15

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
⅓ cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
  • Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
  • Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
  • Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
  • Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 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

BEST LASAGNA



Best Lasagna image

This recipe is called 'Best Lasagna' because it is rated best by my family and friends. May be served with a light garden salad with Italian dressing.

Provided by Kristen

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package lasagna noodles
1 pound ground beef
1 onion, chopped
salt and pepper to taste
1 tablespoon Italian seasoning
4 cups ricotta cheese
1 cup grated Romano cheese
2 ½ cups spaghetti sauce
1 ½ cups shredded mozzarella cheese
2 medium zucchini, sliced
1 cup fresh basil leaves

Steps:

  • Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
  • In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
  • In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
  • Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.

Nutrition Facts : Calories 407.1 calories, Carbohydrate 45.2 g, Cholesterol 51.9 mg, Fat 14.9 g, Fiber 4.1 g, Protein 23.4 g, SaturatedFat 6.9 g, Sodium 625.6 mg, Sugar 8.5 g

GRANDMA'S BEST EVER SOUR CREAM LASAGNA



Grandma's Best Ever Sour Cream Lasagna image

This is my grandma's famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It's very cheesy - sometimes I add a little extra tomato sauce. Enjoy!

Provided by e.oliver365

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 8

Number Of Ingredients 17

1 (8 ounce) package lasagna noodles
½ pound ground pork sausage
½ pound ground beef
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch white sugar
1 (16 ounce) container sour cream
3 eggs, lightly beaten
¾ cup grated Parmesan cheese
½ cup chopped pitted green olives
2 teaspoons salt
¼ teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
  • Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
  • Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
  • To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
  • Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 670.1 calories, Carbohydrate 31.2 g, Cholesterol 189.3 mg, Fat 42 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 22 g, Sodium 2105.5 mg, Sugar 5.9 g

BEST EVER EASY LASAGNA



Best Ever Easy Lasagna image

Make and share this Best Ever Easy Lasagna recipe from Food.com.

Provided by bulgarican

Categories     One Dish Meal

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 9

15 ounces ricotta cheese
1 1/4 cups parmesan cheese
1/2 cup of chopped fresh basil
1 egg, slighty beaten
1/2 teaspoon salt
1/2 teaspoon pepper
9 -12 fresh lasagna noodles (whole foods or trader joe's) or 9 -12 no-boil lasagna noodles
2 -4 cups mozzarella cheese (depending on how much you like)
1 (32 ounce) jar your favorite marinara sauce (2jars if using no boil noodles, I prefer Rao's or Emeril's eggplant based sauce)

Steps:

  • Preheat oven to 375.
  • Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
  • Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
  • Repeat layers till last 3 noodles.
  • Top last noodles with remaining sauce, mozzarella, and parmesan.
  • For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
  • For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.

Nutrition Facts : Calories 396.1, Fat 19.5, SaturatedFat 10.4, Cholesterol 80.5, Sodium 1082.5, Carbohydrate 32.4, Fiber 1.3, Sugar 10.8, Protein 22.3

THE BEST EVER LASAGNA



The Best Ever Lasagna image

My brother, Joe, created this lasagna based on our mom's recipe. It's a family favorite at Christmas, thanks to the special ingredients that make it magnifico. -Stephanie Marchese, Taste of Home Visual Production Director

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 15 servings

Number Of Ingredients 18

1 medium onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (28 ounces each ) crushed tomatoes in puree
6 cups water
1 cup chopped fresh basil
2-1/4 teaspoons sugar, divided
1 teaspoon salt
1 pound bulk Italian sausage
4 Italian sausage links
1 carton (16 ounces) whole milk ricotta cheese
8 cups shredded mozzarella cheese, divided
1 large egg, beaten
1/4 teaspoon dried basil
12 sheets no-cook lasagna noodles
21 slices provolone cheese
1/3 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Nutrition Facts : Calories 509 calories, Fat 33g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1185mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.

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

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 (NOW VEGETARIAN!) LASAGNA



World's Best (Now Vegetarian!) Lasagna image

The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.

Provided by Juliana Hale

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 22

1 tablespoon olive oil
½ cup minced onion
2 cloves garlic, crushed
8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped
6 ounces cooked and crumbled ground meat substitute (such as BOCA)
1 (15 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¼ cup water
3 tablespoons chopped fresh parsley, divided
1 tablespoon white sugar
¾ teaspoon dried basil
1 teaspoon salt, divided
½ teaspoon Italian seasoning
¼ teaspoon fennel seeds
⅛ teaspoon ground black pepper
12 lasagna noodles
1 egg, lightly beaten
1 (15 ounce) container ricotta cheese
12 ounces mozzarella cheese, sliced
6 ounces grated Parmesan cheese
cooking spray

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
  • To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
  • Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 33.1 g, Cholesterol 57.1 mg, Fat 14.8 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 8 g, Sodium 1025.5 mg, Sugar 5.7 g

ABSOLUTE BEST EVER LASAGNA



Absolute Best Ever Lasagna image

My family's favorite. This is a very meaty lasagna. We prefer it with cottage cheese, but you can easily substitute ricotta.

Provided by ratherbeswimmin

Categories     Cheese

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 lbs lean ground beef
1/2 lb Italian sausage or 1/2 lb ground veal
1 large onion, chopped
2 -3 garlic cloves, minced
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
12 ounces tomato paste
24 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 -15 lasagna noodles

Steps:

  • Brown ground meat, onion and garlic.
  • Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, tomato paste; stirring until well mixed.
  • Cover and simmer 1 hour (or longer,but watch for getting too dry).
  • Cook lasagna noodles according to package directions; drain and set aside.
  • Spray a 13 x 9" baking pan with cooking spray.
  • Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
  • Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
  • Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
  • Let sit for 15-20 minutes before cutting and serving.

Nutrition Facts : Calories 540.5, Fat 29.6, SaturatedFat 15.1, Cholesterol 142.3, Sodium 1054.7, Carbohydrate 30.9, Fiber 3.3, Sugar 7.4, Protein 37.8

WORLD'S BEST LASAGNA



World's Best Lasagna image

This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.

Provided by dojemi

Categories     < 4 Hours

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 21

1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2 garlic cloves, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6 1/2 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seed
1 teaspoon italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 lb mozzarella cheese, sliced
3/4 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 tablespoon 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.

THE BEST LASAGNA EVER (PIONEER WOMAN)



The Best Lasagna Ever (Pioneer Woman) image

Make and share this The Best Lasagna Ever (Pioneer Woman) recipe from Food.com.

Provided by AmyZoe

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

1/2 lb ground beef
1 lb hot breakfast sausage
2 garlic cloves, minced
29 ounces whole tomatoes
6 ounces tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon salt
3 cups cottage cheese
2 whole beaten eggs
1/2 cup grated parmesan cheese (not shredded)
2 tablespoons dried parsley
1 teaspoon salt
1 lb sliced mozzarella cheese
10 ounces lasagna noodles
1/2 teaspoon salt for noodles
1 tablespoon olive oil for pasta water

Steps:

  • Bring a large pot of water to a boil with oil and salt.
  • In a large skillet or saucepan combine ground beef, sausage, and garlic.
  • Cook over medium high heat until browned.
  • Drain half the fat (less if you're feeling naughty).
  • Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt.
  • After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  • In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
  • Cook lasagna until al dente (not overly cooked).
  • Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
  • Spoon half the cottage cheese mixture over the noodles. Spread evenly.
  • Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
  • Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  • Either freeze, refrigerate for up to 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly.

KATEL'S TWEAKED WORLD'S BEST LASAGNA



KateL's Tweaked World's Best Lasagna image

The BEST lasagna I have ever made! Adapted from John Chandler's "World's Best Lasagna" on allrecipes.com. Many reviews said he had too much salt and sugar in his recipe (some reviewers said they were "obvious typos"). I also made some changes recommended by the Allrecipes Test Kitchen, and some by other reviewers of John's recipe. The anchovy paste and red pepper flakes were my idea. I used chuck roast which I trimmed and ground myself. This time I used Taylor Dry Sherry. I used Galbani Sorrento Original Ricotta Cheese (whole milk) and had no regrets, but if available, I would buy Calabro All Natural Whole Milk Ricotta. The saying is: "people who don't like ricotta cheese have never had good ricotta cheese." The Sorrento was rich and creamy, reminding me of mascarpone, not thin and watery, reminding me of yogurt or sour cream. This lasagna was not bland and the sauce did not seem "sweet" (but it was delightful). The 19-mo.-old had seconds. Edited 5/4/15 cut ricotta to 16 oz.

Provided by KateL

Categories     One Dish Meal

Time 11h33m

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

Number Of Ingredients 27

1 lb sweet Italian sausage (casings removed)
3/4 lb lean ground beef
1/2 cup onion, minced
4 garlic cloves, minced
1/2-1 teaspoon anchovy paste (optional) or 1/2-1 teaspoon Worcestershire sauce (optional)
28 ounces canned crushed tomatoes
12 ounces canned tomato paste
12 -15 ounces canned tomato sauce
1/2 cup dry white wine or 1/2 cup water
1 tablespoon brown sugar or 1 tablespoon white sugar
1 1/2 tablespoons fresh basil, roughly chopped
1/2 teaspoon fennel seed
1 teaspoon italian seasoning
1/2 teaspoon red pepper flakes (optional)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh flat-leaf Italian parsley, roughly chopped
cooking spray
12 lasagna noodles
16 ounces ricotta cheese
1/4 teaspoon freshly grated nutmeg
2 eggs
2 tablespoons fresh flat-leaf Italian parsley, chopped
1/2 teaspoon salt
1 lb sliced deli-style mozzarella cheese
3/4 cup grated parmesan cheese (1/4 cup per layer)
cooking spray, to prevent foil from sticking to lasagna

Steps:

  • SAUCE:.
  • In a large, heavy pot, cook sausage, ground beef until browned. Drain sausage and ground beef and reserve, leaving 2 tablespoons of fat in the pan. Cook onion over medium heat until well-browned (maybe 5 minutes?), but do not burn. Add garlic and cook for 30 seconds (if garlic burns, it turns bitter).
  • Add drained sausage and ground beef back to pan. Stir in anchovy paste, crushed tomatoes, tomato paste, tomato sauce and wine/sherry/water. Now stir in sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, and 2 tablespoons roughly chopped Italian flat-leaf parsley.
  • Bring to a boil, then reduce to a simmer. Simmer, covered, for 1 1/2 hours, stirring occasionally. (If you use an enameled cast iron Dutch oven, give yourself a pat on the back.). (The simmering cooks the sauce down to a very thick consistency.).
  • Let sauce cool, then refrigerate in a covered non-reactive dish overnight to let the flavors meld.
  • LASAGNA:.
  • Soak raw, hard noodles in a large roasting pan with VERY hot tap water for 20-30 minute (Noodles won't be cooked but soft, and can complete its cooking in the oven.).
  • (Alternatively, you may instead bring a large pot of water to a boil, seasoned with kosher salt. Boil lasagna noodles for 8-10 minutes. Drain noodles and rinse with cold water.).
  • In a mixing bowl, combine ricotta cheese with eggs, 2 tablespoons parsley, 1/4 teaspoon nutmeg and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F. Spray 9x13-inch baking dish with cooking spray.
  • Spread 1 1/2 cups of meat sauce in the bottom of the 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with half of the ricotta cheese mixture. Top with 1/2 of the mozzarella cheese slices. Spoon 1 1/2 cups of meat sauce on top, then sprinkle with 1/4 cup grated Parmesan cheese.
  • For second layer: spread 1 1/2 cups meat sauce, 6 noodles, remaining ricotta mixture, 1/4 cup Parmesan cheese, 1 1/2 cups sauce, remaining half of mozzarella slices, and 1/4 cup Parmesan cheese.
  • Tear off aluminum foil to cover pan. Spray foil with cooking spray.
  • Bake for 25 minutes, covered with foil, at 375 degrees F.
  • Remove foil, and bake an additional 25 minutes.
  • Cool 15-20 minutes before serving.

GRANDMA'S BEST EVER SOUR CREAM LASAGNA



Grandma's Best Ever Sour Cream Lasagna image

This is my grandma's famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It's very cheesy - sometimes I add a little extra tomato sauce. Enjoy!

Provided by eoliver365

Categories     Italian Recipes

Time 1h50m

Yield 8

Number Of Ingredients 17

1 (8 ounce) package lasagna noodles
½ pound ground pork sausage
½ pound ground beef
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch white sugar
1 (16 ounce) container sour cream
3 eggs, lightly beaten
¾ cup grated Parmesan cheese
½ cup chopped pitted green olives
2 teaspoons salt
¼ teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
  • Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
  • Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
  • To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
  • Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 670.1 calories, Carbohydrate 31.2 g, Cholesterol 189.3 mg, Fat 42 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 22 g, Sodium 2105.5 mg, Sugar 5.9 g

BEST EVER LASAGNA



Best Ever Lasagna image

Even though my DH does not like pasta dishes, he loves this one. It's great served with french bread and wine

Provided by Nimz_

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic
1 lb ground chuck
1 (1 lb) can tomatoes
1 (6 ounce) can tomato paste
1 (2 1/4 ounce) can sliced black olives
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano
2 teaspoons sugar
2 eggs
1 lb cottage cheese
1/2 lb mozzarella cheese, sliced
1/2 cup parmesan cheese
1 (12 ounce) package lasagna noodles, cooked to directions

Steps:

  • Preheat oven to 350 degrees.
  • Brown meat in skillet with onion, and garlic, cooking slowly.
  • Add tomatoes, tomato paste, olives, seasonings, sugar, and simmer uncovered for 30 minutes In separate bowl beat eggs, and blend in cottage cheese.
  • In a greased 2 qt casserole layer 1/2 of the meat sauce, 3-4 noodles, 1/2 cottage cheese, 1/2 mozzarella cheese.
  • Repeat layers and sprinkle with Parmesan cheese.
  • Bake for 40-50 minutes.

More about "best ever lasagna recipe allrecipes food"

THIS IS THE EASIEST LASAGNA YOU'LL EVER MAKE - MYRECIPES
The original recipe calls for normal lasagna noodles and a little hot water to help cook them in this very saucey lasagna, but you can also substitute no-boil noodles and skip adding the water. I also found that the standard packet of pre-shredded mozzerella in the grocery store is 8 ounces instead of 10 ounces, as the recipe called for.
From myrecipes.com


I TRIED ALLRECIPES' WORLD'S BEST LASAGNA - KITCHN
How to Make Allrecipes’ World’s Best Lasagna. You’ll start by cooking sausage, ground beef, onion, and garlic in a Dutch oven to make the sauce. You’ll then add three kinds of canned tomatoes — crushed tomatoes, tomato paste, and tomato sauce — along with a mix of spices, salt, and a touch of sugar, and let it simmer for 1 1/2 hours ...
From thekitchn.com


THE BEST LASAGNA RECIPE EVER : OPTIMAL RESOLUTION LIST
Vegetarian Broccoli Salad Without Bacon Vegetarian Quesadillas Healthy Crispy Baked Vegetarian Empanadas
From recipeschoice.com


ALLRECIPES BEST LASAGNA - THERESCIPES.INFO
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.
From therecipes.info


HOW TO MAKE THE WORLD'S BEST LASAGNA | ALLRECIPES.COM
See how to make an authentic lasagna from scratch. Here's the lasagna recipe that keeps people coming back for more. Is it truly the "World's Best"? With a …
From youtube.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


BEST SHELLFISH RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ALL RECIPES BEST LASAGNA EVER - THERESCIPES.INFO
World's Best Lasagna | Allrecipes new www.allrecipes.com. 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.
From therecipes.info


RECIPE FOR BEST LASAGNA EVER - ALL INFORMATION ABOUT HEALTHY …
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. Step 3 Preheat oven to 375 degrees F (190 degrees C). Step 4 To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish.
From therecipes.info


LISA'S BEST-EVER LASAGNA RECIPE | MYRECIPES
Combine first 10 ingredients in a large stockpot over medium heat. Simmer one hour. Mix together cheeses; set aside. Spray two 13"x9" baking pans with non-stick vegetable spray. Spread a thin layer of sauce mixture in pans. Layer lasagna noodles, sauce and cheese. Repeat layers for a total of 3 layers.
From myrecipes.com


EASIEST LASAGNA EVER - DAMN DELICIOUS
Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.*. Place into oven and bake for 35-45 minutes, or until bubbling.
From damndelicious.net


BEST LASAGNA RECIPE - HOW TO MAKE LASAGNA FROM SCRATCH
Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until “al dente” (not overly cooked). Drain. To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly.
From thepioneerwoman.com


THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated. Preheat oven to 375 degrees and spray a 9x13 inch pan with non stick spray and set aside. To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce.
From therecipecritic.com


5 SECRET TRICKS TO MAKING THE BEST LASAGNA EVER - TASTE OF HOME
Use Two Kinds of Sausage. “The more sausage the better, so I use both bulk and link,” Stephanie says. “The bulk sausage adds depth and richness to the sauce, which our family calls sugu. I slice the links and add slices between the …
From tasteofhome.com


OUR 15 BEST LASAGNA RECIPES OF ALL TIME | ALLRECIPES
With more than 15,000 5-star reviews, this fan-favorite lasagna has to top the list. The consensus among reviewers: While this recipe does take over two hours to make, this lasagna tastes like it's from an Italian restaurant, even for first-time cooks. Calling it the world's best may be a little bold, but it certainly is Allrecipes' best lasagna.
From allrecipes.com


BEST EVER LASAGNA AUTHENTIC - THERESCIPES.INFO
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. Best Italian Lasagna Ever! Recipe - Food.com. Preheat oven to 375°F. Boil noodles and drain (you may also use uncooked noodles).
From therecipes.info


THE MOST AMAZING LASAGNA RECIPE - THESTAYATHOMECHEF.COM
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.
From thestayathomechef.com


THE BEST LASAGNA RECIPE - FOOD NEWS
How to Make Lasagna. Make the sauce: Brown the sausage, beef, onion, and garlic over medium heat until the meats are fully cooked.Add the rest of the sauce ingredients and simmer, covered, for 1 1/2 hours, stirring occasionally.
From foodnewsnews.com


BEST LASAGNA - CAFE DELITES
Preheat oven to 350°F | 180°F. Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for ...
From cafedelites.com


THE BEST LASAGNA RECIPES EVER : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


WE TRIED 4 FAMOUS LASAGNA RECIPES - HERE'S THE BEST | KITCHN
I chose four recipes that each took a unique approach to this type of lasagna. Allrecipes’ version, by John Chandler, featured layers of pasta, ground beef sauce, ricotta, mozzarella, and Parmesan and had an overwhelmingly positive five-star rating and over 13,000 reviews. Martha Stewart’s recipe also included the classic components, but ...
From thekitchn.com


ABSOLUTE BEST EVER LASAGNA RECIPE - DON'T SWEAT THE RECIPE
Preheat the oven to 350F degrees. Boil the lasagna noodles according to the package instructions, drain and set aside. In a medium-size bowl mix the ricotta, egg, and parmesan. Spread 1 1/2 cups of the meat sauce evenly in the bottom of a 13x9x2 baking pan. Layer 1/3 of the noodles over the sauce horizontally.
From dontsweattherecipe.com


LASAGNA RECIPE BEST RECIPES ALL YOU NEED IS FOOD
Steps: Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
From stevehacks.com


EASY LASAGNA RECIPE | THE WORLD'S BEST HOMEMADE LASAGNA
In a bowl, stir together ricotta cheese, egg, remaining parsley, and ½ teaspoon salt. Preheat oven to 375°F. To layer the lasagna, spread 1½ cups of the sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture.
From cupcakesandkalechips.com


WORLD'S BEST LASAGNA | RECIPE | HOMEMADE LASAGNA RECIPES
Layers of marinara, Alfredo sauce, sausage, ricotta cheese, herbs and fresh mozzarella! No boil makes it great for busy nights. | via @gogogogourmet. The ultimate lasagna recipe! Three layers of deliciously rich, luscious meat sauce, creamy cheesy ricotta, and perfectly cooked noodles.
From pinterest.com


Related Search