Worlds Best Lasagna Food

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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.

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 BEST LASAGNA



The Best Lasagna image

A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 21

1 pound ground beef
2 tablespoons olive oil, plus more for greasing
3 ounces pancetta, cut into 1/8-inch pieces
1 large carrot, cut into 1/8-inch pieces
1 large celery stalk, cut into 1/8-inch pieces
1 medium yellow onion, cut into 1/8-inch pieces
6 cloves garlic, finely grated
1 bay leaf
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground nutmeg
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1/2 cup dry white wine
Two 28-ounce cans whole peeled tomatoes
2 large sprigs basil
1 large piece of Parmesan rind
1 pound dried lasagna noodles (see Cook's Note)
2 cups whole milk ricotta
1 1/4 cup grated Parmesan
8 ounces whole milk mozzarella, grated on the large holes of a box grater (about 2 cups)

Steps:

  • Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
  • Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
  • Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
  • Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
  • Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
  • Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
  • Arrange a rack in the center of the oven and preheat to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
  • Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
  • Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
  • Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
  • Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
  • Let sit 10 minutes before serving.

CHEF JOHN'S LASAGNA



Chef John's Lasagna image

There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 3h25m

Yield 12

Number Of Ingredients 20

1 pound bulk Italian sausage
1 ½ pounds lean ground beef
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried Italian herb seasoning
¼ teaspoon red pepper flakes
6 cups prepared marinara sauce
2 tablespoons water, plus more as needed
2 eggs
2 pounds whole-milk ricotta cheese
1 (8 ounce) container fresh mozzarella cheese, diced
⅔ cup freshly shredded Parmigiano-Reggiano cheese
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
¼ cup chopped fresh parsley
1 (16 ounce) package lasagna noodles
1 (8 ounce) container fresh mozzarella cheese, diced
½ cup freshly shredded Parmigiano-Reggiano cheese

Steps:

  • Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
  • Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
  • Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
  • Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
  • Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
  • Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.

Nutrition Facts : Calories 729.7 calories, Carbohydrate 49.8 g, Cholesterol 159.4 mg, Fat 39.2 g, Fiber 4.8 g, Protein 42.9 g, SaturatedFat 19.6 g, Sodium 1513.8 mg, Sugar 14 g

HEALTHIER WORLD'S BEST LASAGNA



Healthier World's Best Lasagna image

This truly is the World's Best Lasagna! I love this recipe but I am always looking for ways to take out the fat when I cook. I substituted lean ground turkey and turkey sausage for the meat. I also used lite mozzarella and cut out the egg and salt.

Provided by MakeItHealthy

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 3h15m

Yield 12

Number Of Ingredients 17

1 pound turkey sausage
¾ pound lean ground turkey
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
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
¾ pound low fat mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
  • Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 33.4 g, Cholesterol 80.8 mg, Fat 15.4 g, Fiber 3.9 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1129.3 mg, Sugar 5.9 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.

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.

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 6-CHEESE LASAGNA



World's Best 6-Cheese Lasagna image

Make and share this World's Best 6-Cheese Lasagna recipe from Food.com.

Provided by jillianv

Categories     Cheese

Time 1h

Yield 8-14 serving(s)

Number Of Ingredients 12

2 (12 ounce) packages lasagna noodles
1 (12 ounce) jar of your favorite spaghetti sauce or 2 cups peeled ground tomatoes
1 lb mozzarella cheese
2 cups shredded fontinella cheese
1 cup shredded asiago cheese
2 cups feta cheese with dried basil and tomato
1 cup ricotta cheese
8 -12 fresh basil leaves
3 tablespoons crushed red pepper flakes
1 pint heavy whipping cream
1/2 cup butter
1 1/2 cups grated parmesan cheese

Steps:

  • sauce:.
  • in a medium saucepan combine whipping cream, butter or margarine, and grated parmesan cheese. cook over medium low heat until smooth. remove from heat. sauce will thicken upon standing.
  • preheat your oven to 425°F.
  • cook lasagna noodles as directed, run through cool water, set aside.
  • in a large baking pan, spread a small amount of spaghetti sauce on the bottom and cover with the first layer of lasagna noodles.
  • beat an egg into the ricotta cheese to make it easier to spread, and spread a thin layer over the noodles.
  • sprinkle a 3rd of the feta cheese over the ricotta, slice the mozzarella and use half to cover, sprinkle with a 3rd of both fontina and asiago.
  • add the next layer of noodles.
  • pour half of the alfredo sauce on top of the noodles. it does not matter if the sauce hasn't thickened, it will be easier to spread and it will thicken in the oven.
  • sprinkle a 3rd of feta cheese, a 3rd of fontina, and a 3rd of asiago over the alfredo sauce.
  • add the next layer of noodles.
  • pour the remaining alfredo sauce over the top layer, use about 1 cup of the spaghetti sauce or tomatoes as well to cover.
  • add the remaining feta, fontinella, and asiago cheeses. slice the last half of the mozzarella and place on top to cover. sprinkle with remaining cheeses, basil and red pepper flakes.
  • loosely cover with foil and bake for thirty minutes. remove foil and cook until cheese is slightly browned and bubbly.

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WORLDS BEST LASAGNA - HOME | FACEBOOK
Worlds Best Lasagna. Food & Beverage Company . Community See All. 1,040 people like this. 1,022 people follow this. About ...
From facebook.com


WORLD'S BEST LASAGNA - POTLUCK
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.
From perfectpotluck.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 - FOOD NEWS
In boiling broth, cook lasagna noodles 8-10 minutes. Rinse with cold water and drain noodles. Combine ricotta and egg, parsley and 1/2 teaspoon of salt in a blending bowl. World's Best Lasagna Adapted From: All Recipes. Yield: 12 servings. Ingredients: 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 […]
From foodnewsnews.com


BEST BEEF FOR LASAGNA - THESUPERHEALTHYFOOD
Step 2 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. Step 3 Preheat oven to 375 degrees F (190 degrees C).
From thesuperhealthyfood.com


WORLD’S BEST LASAGNA - CAN'T STAY OUT OF THE KITCHEN
World’s Best Lasagna is terrific served with Chopped Cucumber Caprese Salad and Easy No Knead Dinner Rolls. This is such a large deep-dish pan that you can easily get 12-15 servings out of it. World’s Best Lasagna is thick, meaty, cheesy and absolutely sumptuous. If you have the time to make this recipe, it’s really a crowd pleaser.
From cantstayoutofthekitchen.com


87 WORLD'S BEST LASAGNA IDEAS | WORLDS BEST LASAGNA, LASAGNA, …
Sep 28, 2014 - Explore Rico Vella's board "World's Best Lasagna", followed by 444 people on Pinterest. See more ideas about worlds best lasagna, lasagna, cooking recipes.
From pinterest.ca


WORLD’S BEST LASAGNA - YUMMY COFFEE AND FOOD
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. Drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
From yummy-coffee-and-food.com


81 AMAZING WORLDS BEST LASAGNA IDEAS | COOKING RECIPES ... - PINTEREST
Aug 18, 2019 - Explore Kymberly Ziegler's board "worlds best lasagna", followed by 839 people on Pinterest. See more ideas about cooking recipes, lasagna, recipes.
From pinterest.ca


THE WORLD’S BEST LASAGNA, ACCORDING TO THE INTERNET
The world’s best lasagna, according to the Internet. With more than 12 million page views in the last five years alone, close to 9,000 mostly five-star reviews, 16,000 Facebook likes and 33,000 Pinterest shares, “World’s Best Lasagna” is the most popular recipe on the web. But if you think the recipe belongs to an Italian, think again ...
From italymagazine.com


WORLD'S BEST LASAGNA #RECIPES #FOOD - FOOD NEWS
World's Best Lasagna #recipes #food 20 ingredients Meat 3/4 lbGround beef, lean 1 lbSweet italian sausage Produce 1 1/2 tspBasil, dried leaves 2 clovesGarlic 1/2 cupOnion 4 tbspParsley, fresh 1 (28 ounce) canTomatoes Refrigerated 1Egg Canned goods 2 (6 ounce) cansTomato paste Condiments 2 (6.5 ounce) cansTomato sauce, canned Pasta & grains 12Lasagna …
From foodnewsnews.com


THE WORLD'S BEST LASAGNA - QUEEN OF THE FOOD AGE
No-boil lasagna noodles (I used about 24) 32 ounces ricotta cheese; 2 eggs; 1/2 teaspoon salt; 3/4 pound mozzarella cheese, shredded; 12 slices provolone cheese; 2 cups grated Parmesan cheese; Instructions:
From queenofthefoodage.com


WORLD'S BEST LASAGNA RECIPE PIONEER WOMAN - FOOD NEWS
How do you make lasagna with ricotta cheese? Instructions Preheat oven to 350°F. Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, Italian seasoning and garlic powder until well blended. Pour marinara sauce into bowl. Spread about 1 cup of the sauce on bottom of 13x9-inch baking dish. Top with 3 of the lasagna noodles. Bake 45 minutes. Remove foil.
From foodnewsnews.com


WORLDS BEST LASAGNA RECIPES - HOME AND RECIPE
Recipe From food.com. Provided by dojemi. Categories 4 Hours. Time 2h30m. Yield 12 serving(s) Number Of Ingredients 21. WORLD'S BEST LASAGNA. It takes a little work, but it is worth it. Recipe From allrecipes.com. Provided by John Chandler. Categories World Cuisine Recipes European Italian. Time 3h15m. Yield 12. Number Of Ingredients 20. THE BEST …
From homeandrecipe.com


36 REAL FOOD WORLD'S BEST LASAGNA IDEAS | FOOD, COOKING RECIPES, …
Feb 20, 2019 - Explore Henny Taggart's board "Food World's Best Lasagna" on Pinterest. See more ideas about food, cooking recipes, recipes.
From pinterest.ca


‘WORLD’S BEST LASAGNA’ OR BOLOGNESE LASAGNE? LET’S MAKE BOTH
Cook lasagna noodles in boiling water for 8-10 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 ...
From reporterherald.com


WORLD'S BEST LASAGNA RECIPE - HOW TO MAKE THE BEST LASAGNA
World's BEST Lasagna - How to Make the Best LasagnaThis is the best lasagna recipe you will find. Made with Italian sausage and lean ground beef everyone w...
From youtube.com


SWISS CHARD LASAGNA RECIPE FROM CHEF GABE MCMACKIN
How to Make Swiss Chard Lasagna. Spray the bottom of a 4″ foil casserole tray with cooking spray, then line with parchment. Spread a sheet of lasagna pasta along the bottom, trimming it to fit ...
From parade.com


WORLDS BEST LASAGNA - LASAGNA - MYFITNESSPAL
Find calories, carbs, and nutritional contents for Worlds best lasagna - Lasagna and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Worlds best lasagna Worlds best lasagna - Lasagna . Serving Size : 1 serving. 448 Cal. 32 % 36g Carbs. 42 % 21g Fat. 26 % 29g Protein. Track macros, calories, and more …
From myfitnesspal.com


11 FOOD WORLDS BEST LASAGNA IDEAS IN 2022 | FOOD, WORLDS BEST …
May 17, 2022 - Explore Carol Marshall's board "food worlds best lasagna" on Pinterest. See more ideas about food, worlds best lasagna, appetizer recipes.
From pinterest.com


WORLD'S BEST LASAGNA – MY BACK KITCHEN – ITALIAN
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 ...
From mybackkitchen.com


WORLD’S BEST LASAGNA RECIPE - ANASTASIA RECIPES
12 lasagna noodles, regular or no-cook. I usually use no-cook noodles. 16 ounces ricotta cheese. 1 egg. 1/2 teaspoon salt. 3/4 pound mozzarella cheese, shredded. 3/4 cups grated Parmesan cheese. HOW TO MAKE WORLD’S BEST LASAGNA. Step 1: Cook the sausage, ground beef, onion, and garlic in a large dutch oven over medium heat until browned and …
From anastasiarecipes.com


WORLD'S BEST LASAGNA - ONLY MEAT
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.
From onlymeat.net


27 WORLDS BEST LASAGNA!!!!!!!!!!! IDEAS | COOKING RECIPES, COOKING ...
Worlds best Lasagna!!!!!!!!!!! When we say easy, we mean easy. You don't even have to cook the noodles for this speedy yet impressive lasagna that always gets rave reviews. Lasagna is a family favorite, but this version is extra-special because it only requires 5 quick ingredients: ground beef, pasta sauce, lasagna noodles, ricotta cheese, and ...
From pinterest.ca


BEST LASAGNA RECIPE WITH COTTAGE CHEESE : HOW TO MAKE IT ...
In a small mixing bowl, mix ricotta cheese, egg, remaining two tbsp chopped parsley, and ½ tsp salt. preheat oven to 375F. Assemble lasagna: Using a 9 x 13-inch baking dish, First layer: 1 ½ cups meat sauce. Second layer: arrange precooked noodles over meat sauce to cover. Third layer: spread ½ of ricotta mixture over noodles.
From 100krecipes.com


HOW TO MAKE THE WORLDS BEST LASAGNA! - B+C GUIDES
Place meat, onion, garlic, 1 tablespoon of parsley, 1 tablespoon of basil, 1 tablespoon of garlic salt and 1 1/2 tablespoons of Italian seasoning on medium to high heat. Allow the meat to brown :)! Once meat is brown, drain meat. Place meat back into the pan, add in your pasta sauce, sugar, tomato paste and salt.
From guides.brit.co


WORLD’S BEST LASAGNA - FILL ME UP MOM
12 lasagna noodles; 16 ounces ricotta cheese; 1 egg; 1/2 teaspoon salt; 3/4 pound mozzarella cheese, sliced; 3/4 cup grated Parmesan cheese; World’s Best Lasagna; Directions. Begin by combining sausage, ground beef, onion and garlic in a Dutch oven over medium heat. Cook until well browned. Add crushed tomatoes, tomato paste, tomato sauce and ...
From fillmeupmom.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


WORLD'S BEST ITALIAN CLASSIC LASAGNA RECIPE (VIDEO) (WITH
Ingredients in traditional Italian Lasagna. Ragù sauce – a meat based Italian sauce for pasta with a base of sautéed onions, carrot, and celery and the addition of tomato. Béchamel sauce – an easy to make white sauce. Simply whisk hot milk into a flour and butter. With parmesan for added cheesy flavor.
From foodtasia.com


‘WORLD’S BEST LASAGNA’ OR BOLOGNESE LASAGNE? LET’S MAKE BOTH
In a mixing bowl, combine ricotta cheese with egg, remaining parsley and ½ teaspoon salt. Preheat oven to 375 degrees. Assemble lasagna: Spread 1½ cups of meat sauce in the bottom of a 9- by 13 ...
From post-gazette.com


WORLD’S BEST LASAGNA – COMPLETE COMFORT FOODS
1 box wavy lasagna noodles ; 1-pound bulk Italian sausage; 1-pound ground beef; 1 small onion, finely chopped; Salt and pepper, to taste; ½ …
From completecomfortfoods.com


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