Bakedlasagne Food

CLASSIC LASAGNE

Steps:

• To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
• Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
• Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
• Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
• Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
• Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
• Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
• Scatter 125g torn mozzarella over the top.
• Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

HOMEMADE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
• In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
• In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
• Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

EASY LASAGNA

Steps:

• Preheat oven to 350°.
• In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.
• In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.
• Add water and all but 1 cup of spaghetti sauce to beef.
• Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan.
• Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.
• Spread half the cheese mixture over the noodles.
• Spoon a third of the beef mixture over the cheese layer.
• Repeat layers once.
• Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.
• Cover and bake 50 minutes.
• Sprinkle remaining mozzarella cheese over the top.
• Let stand 5 minutes before serving.

LASAGNA WITH MEAT SAUCE

Steps:

• Preheat oven to 375 degrees.
• Meat Sauce: Heat oil in a large saucepan over medium-high. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, about 10 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
• Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Assembly: Spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of meat and cheese mixtures between noodles twice more. Spread 2 cups meat sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
• Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.

BAKED LASAGNA

Steps:

• Brown meat slowly.
• Add next 6 ingredients to meat (garlic through tomato paste).
• Add one tomato paste can of water.
• Simmer uncovered until thick or about 45 minutes.
• Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
• Cover and refrigerate until ready to use.
• Also meanwhile, cook lasagna noodles in boiling water until tender.
• Drain and rinse with cold water.
• Spray a 13X9X2 baking pan with vegetable oil spray.
• Place 1/2 of the noodles in the bottom of the pan.
• Spread 1/2 of the cottage cheese mixture over the noodles.
• Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
• Layer again with noodes, cottage cheese, meat and mozzarella cheese.
• Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.

LASAGNE

Steps:

• First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
• For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
• Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
• Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
• To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
• Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
• Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
• Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

BEST LASAGNA

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.

BAKED LASAGNA BOWLS

Steps:

• Preheat your oven to 375°. Boil the pasta 1 minute less than the package instructs for al dente.
• Mix the herbs into the ricotta cheese and set aside 4 tbsp.
• Drain the pasta well. Mix in 3 cups of the sauce and all but the reserved 4 tbsp. of the ricotta cheese. Divide the mixture into 4 servings (just eyeball it). Into 4 ~20-oz. oven-safe bowls, layer 1/4 cup of sauce, 1 serving of the pasta/sauce/ricotta mixture, another 1/4 cup of sauce, and 1/4 cup of mozzarella cheese. Sprinkle with 1 tbsp. of Parmesan cheese.
• Set the bowls onto a baking sheet and place into the oven. Bake for 15 minutes, or until bubbly. Remove from the oven and top each bowl with 1 tbsp. of the herbed ricotta. Sprinkle with a pinch of parsley, if you'd like. Serve.

EASY HOMEMADE LASAGNA

Steps:

• Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
• Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
• Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
• Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, and egg.
• Add 1 cup meat sauce to a 9x13 pan. Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce. Repeat twice more.Finish with 3 noodles topped with remaining sauce.
• Cover with foil and bake 45 minutes.
• Uncover, sprinkle with remaining cheese (2 ½ cups mozzarella cheese and ¼ cup parmesan), and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
• Rest 10-15 minutes before cutting.

BAKED LASAGNA

Steps:

• 1. Reserve 1 cup mozzarella cheese for later use, refrigerate. Brown ground beef and drain off grease, add spaghetti.
• 2. In a large bowl combine eggs, oregano, cottage cheese, paresan cheese and 1 cup mozzarel.a Beat with mixer for serveral minutes.
• 3. Spray you pan with cooking spray. Then begin your layers. Layer 1: 3 (4) uncooked noodles, top with 1 cup of meat sauce, then 1/2 of the cheese/egg mixture. Layer 2: 3(4) uncooked noodles, top with 1 cup meat sauce, then 2 cups mozzarella cheese. Layer 3: 3(4) uncooked noodles, top with 1 cup meat sauce and the rest of the cheese/egg mixture. Later 4: 3(4) uncooked noodles, top with the remaining meat sauce.
• 4. Sprinkle the 1/4 cup water around the edges.. Can cook right away. But is best if refrigerate overnight. Remove lasagna from refrigerato. Bake covered with foil for at 350 for 1 hour 20 minutes Remove foil top with remaining mozzarella cheese, cover back with foil let set for 10 minutes, then serve.

HOMEMADE BAKED LASAGNA

Steps:

• Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink, about 6 minutes. Add onion and garlic; cook 3 minutes or until tender. Stir in tomatoes and next 4 ingredients; simmer over medium-low 30 minutes, stirring occasionally.
• Preheat oven to 375° F. Cook noodles according to package directions; drain, and set aside.
• Stir together cottage cheese, ricotta, and Parmesan cheese in a large bowl until combined. Place 3 cups meat sauce in a 13- x 9-inch greased baking pan. Layer 3 of the cooked noodles over sauce, dollop with half of the cottage mixture, top with 1/3 of the mozzarella slices and 1/3 of the shredded mozzarella. Layer 3 of the noodles on top of cheese, spread 2 1/2 cups meat sauce, remaining half of cottage mixture, 1/3 of the mozzarella slices and 1/3 of the shredded mozzarella. Layer remaining 3 noodles on top of cheese, remaining 2 1/2 cups meat sauce, remaining 1/3 mozzarella slices and remaining 1/3 shredded mozzarella. Cover with aluminum foil. Bake in preheated oven at 375° for 30 minutes, remove foil, continue baking until browned, about 15 minutes more . Let stand 10 minutes before serving.

PREGO LASAGNA RECIPE (EASY DINNER IDEA)

Steps:

• Saute ground beef in a pan until it starts to brown. Season it with salt and pepper.
• Stir in the Prego Italian sauce. Add in Italian seasoning if you're using it.
• In a bowl, combine the ricotta, egg, and 1/2 cup of parmesan. Set it aside.
• In a casserole dish, assemble the lasagna. Layer the bottom with meat sauce. Top it with a single layer of lasagna noodles. Cover the noodles in the ricotta mixture. Sprinkle on a layer of mozzarella cheese.
• Repeat until the dish is full.
• Sprinkle the remaining 1/2 cup of parmesan cheese.
• Cover it with foil and bake it at 375 degrees Fahrenheit for 45 minutes. Uncover and bake it for 15 minutes or until the cheese is bubbling and golden brown.
• Top with fresh basil (optional), then serve.

BEST CLASSIC LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
• Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
• As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
• Cook the pasta al dente, according to it's package directions.
• Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
• Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
• Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
• Let the lasagna cool for 15-20 minutes before cutting.

CHEESY CHICKEN LASAGNA

Steps:

• Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
• Add the vegetables and cook for 7-10 minutes or until they start to soften.
• Add the garlic and herbs and cook for another minute before adding the chicken back in.
• Pour in the tomatoes, stock, Balsamic and sugar.
• Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
• Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
• Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
• Remove from the oven, allow to rest for at least 10 minutes then slice and serve.