Best Italian Lasagna Ever Food

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ITALIAN LASAGNA



Italian Lasagna image

Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread.

Provided by Cathy

Categories     World Cuisine Recipes     European     Italian

Yield 15

Number Of Ingredients 15

9 thick slices bacon, diced
1 onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1 ½ teaspoons Italian seasoning
2 (28 ounce) cans tomato sauce
2 pounds Italian sausage
1 (16 ounce) package lasagna noodles
2 pints part-skim ricotta cheese
2 eggs
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
⅓ cup milk
8 slices provolone cheese
6 cups shredded mozzarella cheese

Steps:

  • Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
  • Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
  • Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
  • Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
  • Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

Nutrition Facts : Calories 754.8 calories, Carbohydrate 34.4 g, Cholesterol 156.1 mg, Fat 51 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 22.9 g, Sodium 1701.9 mg, Sugar 6.6 g

CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Bechamel sauce:
  • In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
  • In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
  • In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
  • Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
  • Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
  • In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

BEST ITALIAN LASAGNA EVER!



Best Italian Lasagna Ever! image

This is the best lasagna recipe I have ever made. I had one lasagna several years ago that was out of this world and while this is not the same one, it is the closest one I have ever found. I like to make two and freeze one for later use.

Provided by alhardin

Categories     Kid Friendly

Time 1h20m

Yield 1 lasagna, 8-12 serving(s)

Number Of Ingredients 15

12 lasagna noodles
1 lb sweet Italian sausage link
1 lb ground beef
2 tablespoons garlic (pressed or minced)
2 tablespoons sugar
1/2 tablespoon salt
1 1/2 tablespoons sweet basil
pepper (to taste)
2 tablespoons parsley
20 ounces diced tomatoes
2 (6 ounce) cans tomato paste
2 (16 ounce) containers ricotta cheese (may use one container)
3/4 lb mozzarella cheese
3/4 cup parmesan cheese
1 egg

Steps:

  • Preheat oven to 375°F.
  • Boil noodles and drain (you may also use uncooked noodles).
  • Sauté garlic, sugar and salt.
  • Add sausage and ground beef and brown, breaking into small crumbles.
  • Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
  • Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick).
  • Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
  • Bake covered for 25 minutes.
  • Uncover and bake another 25 minutes.
  • Let cool about 10-15 minutes then cut and serve.
  • Leftovers may be frozen and then heated in the oven until hot and melty.
  • Goes great with crusty garlic toast and a salad.

Nutrition Facts : Calories 890.3, Fat 53, SaturatedFat 26.2, Cholesterol 196.3, Sodium 2022, Carbohydrate 47.7, Fiber 3.8, Sugar 12.5, Protein 55.6

CLASSIC ITALIAN LASAGNE



Classic Italian lasagne image

Theo Randall shares his authentic Italian lasagne recipe, with a creamy béchamel sauce and classic defined layers. Everyone's favourite family meal

Provided by Theo Randall

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 19

250g pack fresh lasagne sheets
olive oil, for greasing
large handful grated parmesan
110g unsalted butter
1 celery stick, finely chopped
1 carrot, finely chopped
1 small red onion, finely chopped
25g dried porcini, soaked for 10 mins in hot water, drained and roughly chopped
1 rosemary sprig, leaves picked and chopped
1kg trimmed beef or veal flank, finely chopped (ask your butcher to do this for you)
125ml dry white wine
400g can good-quality chopped tomatoes
1l full-fat milk
1 bay leaf
75g unsalted butter
125g '00' pasta flour
good grating of nutmeg
100g parmesan, finely grated
2 egg yolks

Steps:

  • For the ragu, melt the butter in a large flameproof casserole dish over a medium heat until foaming. Add the celery, carrot, onion, porcini, rosemary and some seasoning, and fry for 5 mins.
  • Season the meat, add to the dish and cook for 5 mins until browned. Pour in the wine, add the tomatoes and bring to the boil.
  • Reduce the heat to low, put the lid on the dish and cook for 1hr 30 mins, removing the lid for the final 30 mins so the sauce can reduce. The meat should be tender but not too broken up, and the sauce should be thick. Taste for seasoning. You can cook it for longer if you have time - the flavour will only improve.
  • For the béchamel sauce, pour the milk into a saucepan with the bay leaf. Bring to a simmer, turn off the heat and set aside. In a heavy-based saucepan, melt the butter over a medium heat, then whisk in the flour and hot milk. Whisk vigorously until smooth, then cook for 10-15 mins until very thick. Remove the bay leaf and season, grating in nutmeg to taste. Stir in the parmesan and egg yolks, then set aside to cool.
  • Heat oven to 180C/160C fan/gas 4. Working in batches of three, plunge the pasta sheets into a pan of boiling salted water for 20 secs, just to soften, then immediately put in a bowl of ice-cold water.
  • Rub oil onto the base and sides of a large baking dish. Put a layer of pasta on the base, then add a layer of ragu, followed by a layer of béchamel sauce. A good tip, for really defined layers, is to pipe the béchamel sauce over.
  • Repeat this process until you have used all the pasta and ragu, and finish with a layer of béchamel sauce on top. Sprinkle the top with a generous layer of parmesan.
  • Bake in the oven for 40-45 mins or until bubbling and golden brown, then remove from the oven and leave to settle for 10 mins.
  • Cut the lasagne into squares and let it sit for another 10 mins before serving - this keeps the layers defined and helps it cool down more quickly.

Nutrition Facts : Calories 729 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium

EASY ITALIAN LASAGNA



Easy Italian Lasagna image

This is the best lasagna I have ever had. And since you don't actually make the sauce, it is very quick and easy to make. You can even make it the night before and then just heat it up when you're ready. It's the BEST!

Provided by AZRoxy63

Categories     European

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 18

2 lbs lasagna noodles
3 (26 ounce) jars classico pasta sauce with mushrooms and olives
5 cups mozzarella cheese (shredded)
2 cups parmesan cheese (grated)
30 ounces ricotta cheese
3 tablespoons dried parsley flakes
3 teaspoons dried basil
3 eggs, slightly beaten
1 lb ground beef
1 lb ground pork
1 lb Italian sausage (in casing)
1 cup chopped onion
5 minced garlic cloves
1 tablespoon salt
1 teaspoon ground black pepper
2 tablespoons dried oregano
2 teaspoons crushed red pepper flakes
2 tablespoons dried Italian seasoning

Steps:

  • Preheat oven to 375 degrees.
  • Cook noodles according to package directions, drain and set aside.
  • Combine ground beef, pork and onion in skillet and cook until brown, drain fat.
  • Combine browned meat, garlic, sauce, and all seasonings and simmer for 20 minutes.
  • Cook Italian Sausage and sliced into thin pieces.
  • In a large bowl combine eggs ricotta cheese, parsley and 1 cup mozzarella.
  • Spray sides and bottom of 13 by 9 inch baking pan with non-stick cooking spray.
  • Spoon 1/4 of the meat sauce mix into the bottom of the baking pan and spread evenly.
  • Place a single layer of lasagna noodles on top of the meat sauce mixture making sure to evenly cover the entire pan.
  • Next, layer 1/4 of the ricotta mixture into the pan and spread evenly.
  • Then, add a layer of the thinly sliced Italian sausage spaced 1-2 inches apart.
  • Finally sprinkle 1/4 of the mozzarella and parmesean on top of the sausage. Repeat this layering until all of the ingredients have been layered into the pan.
  • Cover pan with aluminum foil.
  • Make sure the foil is not touching the cheese.
  • Bake for 30 minutes, then remove foil and bake for another 25-30 minutes uncovered.
  • Allow lasagna to sit for 10 minutes before cutting.
  • Serve with garlic bread and a salad and enjoy!

Nutrition Facts : Calories 975.5, Fat 51.1, SaturatedFat 24.5, Cholesterol 224.9, Sodium 1723.7, Carbohydrate 65, Fiber 3.1, Sugar 3.3, Protein 60.9

THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN)



The Best Lasagna Ever (Courtesy of Pioneer Woman) image

"I'm sure everyone has his own favorite lasagna recipe, but I'd just like to offer that this really is The Best Lasagna Ever. Part of its appeal is that the ingredients used are totally basic; you don't have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it's the easiest thing in the world." Aside from the simplicity and availability of ingredients, however, this lasagna is just dadgum good.

Provided by FeelinYummy

Categories     < 60 Mins

Time 1h

Yield 12 , 12 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
1 lb breakfast sausage, hot
2 garlic cloves, Minced
2 (14 1/2 ounce) cans whole tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon salt
3 cups cottage cheese
2 eggs, beaten
1/2 cup parmesan cheese, grated not shredded
2 tablespoons dried parsley
1 teaspoon salt
1 lb mozzarella cheese, sliced not shredded
1 (10 ounce) package lasagna noodles

Steps:

  • Bring a large pot of salted water to a boil.
  • Preheat oven to 350 degrees.
  • Meanwhile, 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.
  • Set aside.
  • 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).
  • 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.
  • Cover cottage cheese with a layer of mozzarella cheese.
  • Spoon a little less than half the meat mixture over the top.
  • Repeat, ending with meat mixture.
  • Sprinkle top generously with extra Parmesan.
  • Either freeze, refrigerate for up to two days, or bake immediately:
  • 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Nutrition Facts : Calories 575.5, Fat 32.8, SaturatedFat 14.4, Cholesterol 147, Sodium 1466.1, Carbohydrate 29.1, Fiber 3.2, Sugar 6.5, Protein 40.6

ITALIAN LASAGNA



Italian Lasagna image

This is my daughter's favorite recipe. It was on back of an American Beauty Lasagna noodle box over ten years ago, and I've been using it ever since I found it.

Provided by Charlotte J

Categories     Meat

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 19

9 lasagna noodles
1 lb Italian sausage
1/2 lb ground beef
1 cup onion, chopped
2 garlic cloves, minced
2 teaspoons sugar
1 tablespoon salt
1 1/2 teaspoons basil leaves
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1 (28 ounce) can tomatoes, broken up
2 (6 ounce) cans tomato paste
1 egg, beaten
1 (15 ounce) container ricotta cheese
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1 cup ripe olives, sliced
1 lb mozzarella cheese, grated
3/4 cup parmesan cheese, grated

Steps:

  • Prepare lasagna noodles according to package directions.
  • Drain.
  • Cook Italian sausage and ground beef; drain excess fat.
  • Add onion and garlic.
  • Stir and cook 5 minutes.
  • Add next 7 ingredients and simmer 20 minutes.
  • Combine egg, ricotta, parsley and salt in small bowl.
  • In bottom of a 9x13-inch pan, spoon about 1 1/2 cups meat sauce.
  • Layer 1/3 of the lasagna, 1/3 the meat sauce, 1/3 the ricotta, 1/3 the sliced olives, 1/3 the Mozzarella and 1/3 the Parmesan.
  • Repeat layering.
  • Cover with foil.
  • Bake in a 375° oven for 25 minutes.
  • Remove foil and bake uncovered 25 minutes longer.
  • Let stand 10 minutes before cutting.

LASAGNA SUPREMO (THE BEST LASAGNA EVER!)



Lasagna Supremo (The Best Lasagna Ever!) image

This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! Try this recipe and I guarantee you will love it. You need a deep pan or a deep baking dish. If you have any questions, e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 29

1 (1 lb) package lasagna noodle
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushroom (thinly sliced)
1 cup onion (chopped)
6 garlic cloves (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1 cup stewed tomatoes (Italian style)
1/4 cup extra virgin olive oil
6 garlic cloves (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar

Steps:

  • FOR THE LASAGNA: Prepare lasagna according to package directions.
  • Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
  • Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
  • Brown the ground beef and ground pork in a skillet, drain off and discard fat.
  • Add onion and garlic to the ground meat, stir and cook another 5 minutes.
  • Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
  • While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
  • Preheat oven to 375 degrees.
  • Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
  • In the baking dish, spoon in a layer of 1/3 of the meat sauce.
  • Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
  • Then layer 1/3 of the Ricotta mixture.
  • Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
  • Then layer 1/3 of the sliced mushrooms.
  • Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
  • Then continue to repeat the layering until all of the ingredients are layered.
  • When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
  • Remove foil and bake, uncovered, another 25 minutes.
  • Remove from oven and allow to sit and rest 10 minutes before cutting.
  • FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
  • Add the extra-virgin olive oil to the pot.
  • Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
  • Dice the shallot, and dump that into the pot.
  • Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
  • Do not strain, as the pulp adds to make this a thick and wonderful sauce.
  • Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
  • Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
  • Remove from heat and give it one last stir.
  • Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
  • NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

Nutrition Facts : Calories 1169.1, Fat 67, SaturatedFat 29.8, Cholesterol 230.3, Sodium 2927, Carbohydrate 78, Fiber 8, Sugar 14.1, Protein 66.6

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

This was actually my mom's recipe, but to this day, I haven't had lasagna that has been able to match this one. We very rarely had leftovers when she made this. But, if you do get leftovers, it's even better the next day after reheating. This particular recipe calls for cottage cheese, but you can certainly use the same amount of ricotta cheese if you like. But, I will tell you, once you taste it, you won't even tell it's cottage cheese that you're eating. My mom just always used it because it's healthier, at least that what she says, but I like it better anyway because it doesn't have that "dry" texture ricotta has. But it's up to you. Also, if you have a little extra mozzarella cheese, you can add some of that to the top after you remove the foil and before putting it back in the oven, if you wish. I hope you enjoy it!!

Provided by Chef Mom NC

Categories     One Dish Meal

Time 1h30m

Yield 6-9 serving(s)

Number Of Ingredients 9

10 -12 uncooked lasagna noodles
1 lb ground beef, browned and drained
1 (32 ounce) jar spaghetti sauce, any flavor
1 cup water (or just enough to rinse sauce jar)
2 cups cottage cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese
2 eggs
salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Combine beef and sauce in sauce pan. Put just enough water in sauce jar to rinse sides, shake it up, then add it to sauce. Mix and let simmer.
  • While sauce simmers, combine all 3 cheeses, eggs, and salt and pepper to taste in large mixing bowl and mix well.
  • In 13x9" casserole/baking dish, lay down thin layer of sauce on bottom, just enough to cover so noodles don't stick.
  • Lay down first layer of UNCOOKED noodles, then a layer of sauce, then 1/2 of the cheese mixture. Follow with another layer of noodles, sauce, rest of cheese mixture, another layer of noodles, then finish with the rest of the sauce on top.
  • Cover with aluminum foil and bake at 350 degrees F for 55-60 minutes.
  • Remove from oven, remove foil, then bake for an additional 10 minutes.
  • Remove from oven and let stand for 10 minutes before cutting to serve.

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

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

BEST-EVER LASAGNA



Best-Ever Lasagna image

Yikes, another lasagna recipe you say? I love all the variations of this Italian classic, but this one is the best I've ever had. I think it's originally from the Taste of Home cookbook series, but I've tweaked it to my family's taste...and hopefully yours too. Note: Allow about 2 hours and 40 minutes from kitchen to table because the sauce needs to simmer for 1 hour and then the lasagna, once assembled, needs to cook for 50-70 minutes and rest for 15 minutes before serving.

Provided by RedhairMac

Categories     One Dish Meal

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 lb ground beef
1 lb pork sausage
3 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
3 tablespoons capers (they add so much flavor) (optional)
2 garlic cloves, crushed
2 teaspoons sugar
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon pepper
3 eggs
3 tablespoons dried parsley
24 ounces small curd cottage cheese
1 (8 ounce) carton ricotta cheese
1/2 cup parmesan cheese, shredded
1 lb no-boil lasagna noodles
6 slices provolone cheese
4 -6 cups mozzarella cheese, shredded (how much you use is your preference)
1 bunch green onion, chopped (white and light green sections only)
1 (4 1/4 ounce) can black olives, sliced, drained

Steps:

  • Preheat oven to 375 degrees.
  • In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink. Drain well.
  • To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper. Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
  • In a large bowl, lightly beat eggs. Add parsley. Fold in cottage cheese, ricotta cheese and Parmesan cheese. Refrigerate until sauce is done.
  • Spray the bottom of a 9"x13" pan with non-stick spray. Spread about 1 cup of the sauce in the bottom of the pan.
  • Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
  • On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
  • Place another 1/3 of the noodles on top.
  • Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
  • Top with remaining noodles, meat sauce and mozzarella.
  • If desired, garnish with black olives and green onions scattered on top.
  • Cover and bake for 50 minutes.
  • Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
  • Let stand for 15 minutes before serving.
  • Leftovers freeze well.

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