Mylasagna Food

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

LASAGNA



Lasagna image

Provided by Marc Murphy

Categories     main-dish

Time 2h55m

Yield 8 to 12 servings

Number Of Ingredients 18

1/2 cup extra-virgin olive oil
5 stalks celery, diced
3 medium carrots, diced
3 medium white onions, diced
2 stems fresh rosemary, chopped
Kosher salt and freshly ground black pepper
3 pounds lean (80/20) ground beef
2 cups red wine
One and a half 28-ounce cans San Marzano tomatoes, slightly chopped
3 quarts whole milk
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 tablespoons kosher salt
1 teaspoon ground nutmeg
Kosher salt
2 tablespoons unsalted butter, at room temperature
2 pounds lasagna pasta sheets
2 cups freshly grated Parmesan

Steps:

  • For the meat mixture: In a heavy-bottomed pan, heat the olive oil. Add the celery, carrots, onions, and rosemary and season with a little salt and pepper. Stir, then cook for about 5 minutes.
  • Add the ground beef and cook, stirring often, until thoroughly cooked, about 15 minutes.
  • Add the red wine and cook about 10 minutes. Lower the heat to medium, then add the tomatoes and simmer for 1 hour, stirring occasionally. Check the seasoning. Set aside and let it cool.
  • For the bechamel: Heat the milk in a small saucepan, but keep it from boiling. In another deep saucepan, melt the butter over medium heat. Add the flour, salt and nutmeg and whisk until smooth and light gold. Add the heated milk, 1 cup at a time, whisking constantly. Cook, constantly whisking, until it thickens, for another 10 minutes. Set aside and let it cool.
  • For the lasagna layers: Bring a large pot of salted water to the boil. Set up an ice bath and set aside. Preheat the oven to 375 degrees F. Generously butter a 12-by-20-by-2 1/2-inch baking dish.
  • Drop the lasagna sheets in the boiling water a few at a time, then cook for 1 minute. Transfer the lasagna sheets to the ice bath, then drain and lay the pasta flat.
  • To the prepared baking dish, add a layer of lasagna sheets, a layer of bechamel, a layer of freshly grated Parmesan and a layer of meat sauce. Repeat twice, using all the ingredients.
  • Bake until golden brown and bubbling, about 30 minutes. Allow to rest for 5 minutes prior to slicing and serving.

MY MOM'S LASAGNA



My Mom's Lasagna image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella
1/3 cup plus 1/4 cup grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
  • Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
  • Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
  • Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 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

LASAGNE



Lasagne image

Little is more satisfying than cooking a classic to perfection - Sarah Cook gives us a lesson in how to make lasagne

Provided by Sarah Cook

Categories     Dinner, Main course

Time 4h10m

Number Of Ingredients 25

3 tbsp olive oil
2 celery sticks, finely chopped
1 onion, finely chopped
1 carrot (about 100g), finely chopped
3 garlic cloves, crushed
140g cubetti di pancetta
500g beef mince (we used 10% fat)
500g pork mince or British veal mince
200ml milk
2 x 400g cans chopped tomatoes
2 bay leaves
1 rosemary sprig
2 thyme sprigs
2 tsp dried oregano
2 beef stock cubes
500ml red wine
about 400g dried pasta sheets
50g parmesan, finely grated
1.5l milk
1 onion, thickly sliced
3 bay leaves
3 cloves
100g butter
100g plain flour
good grating of nutmeg

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.

Nutrition Facts : Calories 794 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.7 milligram of sodium

SIMPLY LASAGNA RECIPE



Simply Lasagna Recipe image

Discover the only lasagna recipe you'll ever need! Watch our video to learn how to make this meaty, cheesy, crowd-pleasing Simply Lasagna Recipe tonight.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 1h20m

Yield 12 servings

Number Of Ingredients 9

1 lb. lean ground beef
1 egg, beaten
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/4 cup chopped fresh parsley
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup water
12 lasagna noodles, uncooked

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
  • Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
  • Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
  • Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

TRADITIONAL LASAGNA



Traditional Lasagna image

This recipe by Lorri Foockle won "Grand Prize" in a "Taste of Home" magazine. With five kinds of cheese it is by far THE BEST lasagna I've ever tasted!

Provided by Carrie Ann

Categories     Meat

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 17

1 lb ground beef
3/4 lb bulk pork sausage
3 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups small curd cottage cheese
1 (8 ounce) carton ricotta cheese
1/2 cup grated parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups shredded mozzarella cheese, divided (12 oz.)

Steps:

  • In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
  • Add the next seven ingredients.
  • Simmer, uncovered, for 1 hour, stirring occasionally.
  • In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
  • Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.
  • Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella.
  • Top with remaining noodles, meat sauce and mozzarella (dish will be full).
  • Cover and bake at 375°F for 50 minutes.
  • Uncover; bake 20 minutes longer.
  • Let stand 15 minutes before cutting.

LASAGNA



Lasagna image

Make and share this Lasagna recipe from Food.com.

Provided by truebrit

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

2 tablespoons oil
1/2 lb mushroom
2 slices bacon, chopped
1/2 cup water
2 cloves garlic, crushed
2 teaspoons salt
1 onion, Chopped
1/4 teaspoon pepper
1 1/2 lbs lean ground beef
1/2 lb mozzarella cheese
1/2 lb salami, Chopped
2 eggs, Beaten
1/2 teaspoon sweet basil
1/2 cup parmesan cheese, Grated
1 tablespoon parsley, Chopped
1/2 lb lasagna noodle, Cooked
2 (5 1/2 ounce) cans tomato paste
8 ounces cottage cheese
2 cups canned tomatoes

Steps:

  • Saute bacon, crushed garlic, and onion in hot oil for 5 min.
  • Remove the garlic.
  • Add ground beef, salami, basil, and parsley.
  • Brown well.
  • Add tomato paste, tomatoes, mushrooms, and water.
  • Simmer uncovered for 1 hour or until very thick.
  • Season to taste with salt and pepper.
  • Preheat oven to 375F.
  • Butter a 12x9 inch casserole or lasagna dish.
  • Grate mozzarella.
  • Combine cottage cheese, egg and Parmesan cheese.
  • Pour a layer of tomato sauce in the bottom of dish.
  • Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella.
  • Repeat, ending with sauce and a layer of mozzarella.
  • Bake for 30 min.
  • Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.

Nutrition Facts : Calories 584.2, Fat 30.6, SaturatedFat 12.9, Cholesterol 156.4, Sodium 1780.5, Carbohydrate 36.2, Fiber 3.7, Sugar 9.8, Protein 41.5

LASAGNA



Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 20

9 lasagna noodles
12 ounces ricotta
1 large egg, lightly beaten
1/2 cup flat-leaf parsley, chopped
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 batch Meat Sauce, recipe follows
12 ounces mozzarella, grated (3 cups)
1 tablespoon olive oil
6 ounces ground beef
6 ounces spicy Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup red wine
1 (28-ounce) can crushed tomatoes
1 small carrot, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes
  • Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper.

EVERYDAY EASY LASAGNA



Everyday Easy Lasagna image

A lasagna that can be made with 6 ingredients in 15 minutes and be on the table in just 45 minutes? Yeah, that qualifies as 'everyday easy.'

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 8 servings

Number Of Ingredients 7

1 red pepper, chopped
1 tsp. oil
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup OSCAR MAYER Pepperoni slices
1 cup water
1 pkg. (16 oz.) KRAFT Shredded Mozzarella Cheese, divided
12 oven-ready lasagna noodles

Steps:

  • Heat oven to 400°F.
  • Cook peppers in hot oil in large nonstick skillet on medium heat 3 to 5 min. or until crisp-tender. Remove from heat. Add pasta sauce, pepperoni, water and 1 cup cheese; mix well.
  • Layer 3 noodles, 1/4 of the sauce and 3/4 cup of the remaining cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers 3 times; cover.
  • Bake 30 min. or until noodles are tender and lasagna is hot and bubbly around edges.

Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

MY FAVORITE LASAGNA



My Favorite Lasagna image

This is the lasagna my mom made while I was growing up, and it's still my favorite. I think she originally got the recipe off an old box of Mueller's lasagna noodles.

Provided by loriyeargan

Categories     Meat

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb ground beef
3/4 cup chopped onion
2 teaspoons olive oil
16 ounces diced tomatoes
12 ounces tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano
16 ounces ricotta cheese
16 ounces shredded mozzarella cheese
12 ounces lasagna noodles

Steps:

  • Brown together beef, onion, and olive oil; drain fat and return to saucepan.
  • Add tomatoes, tomato paste, water, and spices; mix well.
  • Let mixture simmer while you are cooking the lasagna noodles.
  • Cook lasagna noodles according to package directions.
  • Spread about 1/2 cup sauce in bottom of a 9x13 baking dish.
  • Spread a single layer of noodles over the sauce.
  • Add more sauce to cover noodles.
  • Spread 1/3 cup Ricotta over sauce.
  • Sprinkle 1/4 cup mozzarella over Ricotta.
  • Repeat layers until all ingredients used, ending with mozzarella.
  • Bake at 350 degrees for about 45-50 minutes or until cheese is bubbbly and browning.

Nutrition Facts : Calories 831, Fat 41.2, SaturatedFat 21.4, Cholesterol 151.3, Sodium 1986.3, Carbohydrate 65.4, Fiber 5.9, Sugar 13.4, Protein 50.5

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

MY LASAGNA



My Lasagna image

This is the most popular dish I make. It's really meaty and cheesy and needs no extra sauce. It's really very easy to make. The easiest and fastest way to make this is to start the water for the pasta and cook that while you're cooking the meat and sauce and mixing the ricotta cheese mixture. I always make this the day or 2 before when I have time. This also freezes well uncooked or cooked. It makes a very full 9X13 casserole. You can use the lower fat cheeses. I hope you enjoy it!

Provided by Nana Amy

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs Italian sausage
2 -4 garlic cloves, minced
1 tablespoon basil
14 ounces chopped tomatoes, undrained
8 ounces tomato sauce
12 ounces tomato paste
10 -12 lasagna noodles, cooked. I prefer the ribbed ones
30 -32 ounces ricotta cheese
1/2 cup parmesan cheese or 1/2 cup romano cheese, grated
2 tablespoons dried parsley flakes
2 eggs, beaten
1/2 teaspoon black pepper
1 lb mozzarella cheese, sliced

Steps:

  • Cook the noodles according to package directions. Drain in a colander and run cold water over them to easily separate them.
  • Squeeze sausage from casings and brown on medium heat until all pink is gone.
  • Add the next 5 ingredients. Simmer, uncovered 30 minutes, stirring occasionally.
  • Combine the next 5 ingredients in a large bowl.
  • Spray Pam or lightly grease a 9X13 casserole.
  • Lay 3 noodles on the bottom of the casserole and line the sides with the noodles too.
  • Spread 1/2 the ricotta mixture on top of the noodles, then half of the slices of mozzarella, then half of the meat mixture.
  • Put more noodles on the meat mixture. Then the rest of the ricotta, the mozzarella, and the meat sauce.
  • Sprinkle more Parmesan or Romano on top.
  • Bake in a preheated 375 degree oven until brown and bubbly, for about 30-40 minutes. If refrigerated first, add approximately 15 more minutes.
  • I like to serve this with garlic bread and a Caesar or green salad.

Nutrition Facts : Calories 957.7, Fat 61.9, SaturatedFat 29.2, Cholesterol 218, Sodium 2426.8, Carbohydrate 43.2, Fiber 4, Sugar 10.5, Protein 57.3

LASAGNA..... HOMEMADE LASAGNA!



Lasagna..... Homemade Lasagna! image

This is really not Al Capone's Lasagna, It's my very own! A friend of mine had a Halloween party and ask me to bring Al Capone and my lasagna. Al Capone and his boy's would be very proud if he had some of this Lasagna, if he wasn't full of holes. My spaghetti sauce is excellent,,,,,, after all, it's all about the sauce! Recipe #106003, it can be made ahead and frozen. It can be used on any pasta.

Provided by Timothy H.

Categories     Beginner Cook

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 8

7 lasagna noodles
3 cups spaghetti sauce
1 lb ground beef
1/2 onion, minced
2 -3 garlic cloves, minced
1 cup ricotta cheese or 1 cup cottage cheese
1 cup mozzarella cheese
1/2 cup parmesan cheese

Steps:

  • Boil the noodles as the directions say on the box. Brown the beef and strain the grease, set aside. In the same skillet sauté the onion and garlic until it's limp, set aside. Mix the onion,garlic and ground beef in a bowl.
  • In a 9x11 casserole dish, spread 3 ladle's of sauce across the bottom of the dish. Put 3 noodles on top of the sauce. Add ground beef on top of the noodles, about half of the mixture of beef, onion and garlic. Dot with Ricotta cheese, about 5-6 tablespoons. Repeat the same steps. Bake for 30-45 minutes at 350 or until golden brown.
  • After 30 minutes top with mozzarella and parmesan cheese. Serve hot.

LASAGNA FOR TWO



Lasagna for Two image

Did you know you can make a Lasagna for Two? This recipe proves you don't have to make a full pan of lasagna for a delicious restaurant-style night-in. Make this Lasagna for Two for date night, to share with a friend or to have a serving for leftovers.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield Makes 4 servings.

Number Of Ingredients 7

1 cup POLLY-O Original Ricotta Cheese
1 egg, beaten
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
6 lasagna noodles, cooked
1 -1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup POLLY-O Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Mix ricotta, egg, Parmesan and parsley.
  • Place 2 noodles in bottom of 9x5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the pasta sauce, ricotta mixture and mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella.
  • Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

More about "mylasagna food"

12 EASY SIDE DISHES FOR LASAGNA | ALLRECIPES
12-easy-side-dishes-for-lasagna-allrecipes image
Easy Chicken and Gnocchi Soup. "A warm and cozy soup for chilly fall and winter nights. This recipe is quick and easy but with all the comfort of homemade," says recipe creator Nyna. Potato gnocchi, peas, corn, chicken, …
From allrecipes.com


HOW TO MAKE LASAGNA | MY FOOD AND FAMILY - YOUTUBE
how-to-make-lasagna-my-food-and-family-youtube image
Discover the only lasagna recipe you'll ever need! Watch our video to learn how to make this meaty, cheesy, crowd-pleasing Simply Lasagna Recipe tonight. Get...
From youtube.com


LASAGNA RECIPES - MY FOOD AND FAMILY
lasagna-recipes-my-food-and-family image
Chicken Lasagna. Get ready to enjoy one of our all-time favorite comfort foods with these appealing lasagna recipes. Not dissimilar from pasta casseroles, traditional lasagnas are an Italian pasta dish with layers of noodles, tomato …
From myfoodandfamily.com


HOME - LASAGNA LOVE
home-lasagna-love image
SHOP TO SUPPORT. Show your Lasagna Love to the world, while also supporting our mission! Every purchase made helps us grow our volunteer base, reach new geographies, and in turn deliver more home-cooked meals.
From lasagnalove.org


LASAGNA !! | RECIPETIN EATS
lasagna-recipetin-eats image
Assemble: Preheat oven to 180°C/350°F. Use a 33 x 22 x 7 cm / 13 x 9 x 2.5" baking dish. Smear a bit of Ragu on the base, then cover with lasagna sheets. Tear sheets to fit. Spread over 2 1/2 cups of Ragu (enough to cover …
From recipetineats.com


PERFECT LASAGNA EVERY TIME - HAPPY BELLY FOODIE
perfect-lasagna-every-time-happy-belly-foodie image
Preheat oven to 375 degrees F. Place the ricotta in cheese cloth or a fine mesh wire sieve to strain the excess water off. Place in a bowl and combine with the egg, 1/2 cup mozzarella, 1 tsp salt, oregano and basil. Mix well. In a 8" x 11" …
From happybellyfoodie.com


HOW TO MAKE THE BEST LASAGNA | ALLRECIPES
how-to-make-the-best-lasagna-allrecipes image
Cover with foil before baking (usually at 375 degrees F for an hour), then remove foil and bake for an additional 15 minutes so that the cheese on top becomes a delicious golden brown. After removing from the oven, let it sit for 10 minutes …
From allrecipes.com


LASAGNA RECIPES | ALLRECIPES
lasagna-recipes-allrecipes image
Get traditional Italian versions and vegetarian lasagna recipes. Vegetarian Lasagna. Chicken Lasagna. Eggplant Lasagna. Spinach Lasagna.
From allrecipes.com


26 LASAGNA RECIPES YOUR FAMILY WILL LOVE - THE SPRUCE EATS
26-lasagna-recipes-your-family-will-love-the-spruce-eats image
No cheese means this vegan lasagna recipe is completely dairy-free and cholesterol-free, and much lower in fat than traditional lasagna recipes. Italian Sausage Lasagna. 75 mins. Ratings. 31 Meatless Dinner Ideas the …
From thespruceeats.com


18 COMFORTING LASAGNA RECIPES WE LOVE | FOOD & WINE
18-comforting-lasagna-recipes-we-love-food-wine image
Pumpkin Lasagne. Credit: Karen Mordechai. Go to Recipe. No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it ...
From foodandwine.com


THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
the-best-lasagna-recipe-ever-the-recipe-critic image
Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low …
From therecipecritic.com


BEST LASAGNA RECIPE | FOOD MAGAZINE | COOKING TIPS
Cook for 1 minute after adding the garlic. Drain. Mix the tomatoes, water, sugar, 3 tablespoons of parsley, basil, fennel, one or two teaspoon salt, and pepper. Reduce heat to low and cook for 30 minutes, uncovered, stirring periodically. Combine the egg, ricotta cheese, remaining parsley, and salt in a small bowl.
From foodmag.ca


LASAGNA RECIPES | MYRECIPES
Lasagna Recipes. Serving a large crowd? Lasagna is a great option sure to please ever palate at the table. We've collected our favorite lasagna recipes for you to choose from. More Pasta: Angel Hair Asian Noodles Chili Mac Couscous Egg Noodles Fettuccine Gnocchi Lasagna Linguine Macaroni Manicotti Noodle Bowls Show All.
From myrecipes.com


LASAGNA RECIPE: A HEALTHY TAKE ON AN ITALIAN-INSPIRED COMFORT FOOD
To prepare the spinach, cook in boiling water for 5 minutes. Remove with a slotted spoon, rinse with cold or running tap water. Squeeze the spinach to wring the water out as much as possible. Roughly chop the spinach, add it to your white sauce or mix it with ricotta cheese, and place it between the layers.
From healthyrecipes101.com


MYLASAGNA - LASAGNA BANDUNG ONLINE - HOME | FACEBOOK
Cemilan Khas Bandung, Cemilan Bandung Online, jl Kiaracondong No.119, Bandung, West Java, Indonesia 40113
From facebook.com


LASAGNA (FOOD) | GARFIELD WIKI | FANDOM
Lasagna is an Italian dish and Garfield's favorite food. It was first shown on the July 15th of 1978 comic strip, where Garfield described lasagna as "nature's most perfect food." Lasagna appears occasionally throughout the comic strip. It appears regularly in Garfield and Friends; it is...
From garfield.fandom.com


LASAGNA, THE ORIGINAL RECIPE - LA CUCINA ITALIANA
Finally, add the milk and a pinch of salt and pepper. Onto the béchamel. You’ll need: 4 oz of pastry flour, 4 oz butter, 4 cups fresh whole milk, fine salt, and nutmeg. How to make it: melt the butter in a saucepan over low heat, add the sifted flour and mix with a whisk.
From lacucinaitaliana.com


TRADITIONAL CANADIAN LASAGNA: THE ONE ON THE SIDE OF THE CATELLI'S …
Spread 1/2 cup Homemade Tomato Sauce onto the bottom of the pan; it will be sparse. Place 4 lasagna noodles on top of the sauce (these will fit perfectly in the 11 x 13 inch casserole pan) Spread 1 cup of meat sauce very sparsely over the …
From acanadianfoodie.com


CLASSIC LASAGNA | CANADIAN LIVING
Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente. Drain and arrange noodles in single layer on towels. In small bowl, stir together ricotta, eggs and pepper. In 13- x 9-inch (3 L) baking dish, spread 1-1/2 cups of the meat sauce. Arrange 3 noodles over top; sprinkle with half ...
From canadianliving.com


LASAGNA: ORIGINS AND VARIETIES OF THE BELOVED BAKED PASTA
Lasagna – the name and the dish – is of ancient origin. There are various theories about the word, such as the Latin lasanum for “cooking pot,” or the ancient Greek and Roman laganum for “flat piece of bread”. Within Italy, still today, variations of the name persist, such as sagne or lagana. There is archeological evidence of thin ...
From lacucinaitaliana.com


LASAGNA RECIPES | TASTE OF HOME
Lasagna Recipes. For a satisfying dinner or a crowd-pleasing dish for your next potluck, lasagna has many possibilities. Whether it’s meatball, meatless, vegetable or make-ahead, look no further than Taste of Home for family favorite lasagna recipes. We Made the Pioneer Woman’s First-Ever Recipe. How Does It Stack Up 15 Years Later?
From tasteofhome.com


WHY LASAGNA IS MY FAVORITE FOOD? - GO STYLE LIST
Because lasagna is genuinely the best cuisine in the world, lasagna is my favorite food. It’s a comprehensive supper in terms of nutrients This meal plan has everything you need: carbs, proteins, and vegetables. Lasagna is a filling enough meal to last a month or more. When it comes to this recipe, béchamel is the star.
From gostylelist.com


LASAGNA | FOOD FANTASY WIKI - FANDOM
Food Introduction. The origin of lasagna is full of controversy. However, the most convincing version argues that it comes from Naples during the medieval ages. As one of the national dishes of Italy, lasagna has a prominent cultural and historical position. Usually, lasagna uses pieces of dough as large as one's palm. Each layer is then filled with bolognese sauce (spinach for the …
From food-fantasy.fandom.com


LASAGNA | FOOD NETWORK
We would like to show you a description here but the site won’t allow us.
From foodnetwork.com


BEST MY MOM'S LASAGNA RECIPES - FOOD NETWORK CANADA
Step 1. Preheat the oven to 375ºF. Step 2. Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes.
From foodnetwork.ca


CHOCOLATE LASAGNA - NO COOL WHIP! (+ HOW TO MAKE VIDEO)
Add the heavy cream and corn syrup to a medium microwave safe bowl. Microwave until just boiling, about 90 seconds. Add the chopped chocolate and press down so it’s submerged in the hot cream. Let stand for 5 minutes, then whisk vigorously …
From carlsbadcravings.com


VEGETARIAN LASAGNA | CANADIAN LIVING
In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, about 6 minutes. Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring, until edges of eggplant are golden, about 10 minutes. Stir in tomatoes, breaking up with back of spoon; bring to boil.
From canadianliving.com


LASAGNA RECIPE, CALORIES & NUTRITION FACTS - CHECK YOUR FOOD
Method. 1) Preheat oven to 180°C, Gas 4. 2) Heat oil in a large pan and fry onions, garlic and carrot for 4-5 minutes. 3) Add mince and fry for 3-4 minutes until brown. 4) Crumble in the stock cube, add the seasoning, oregano and tomato purée and stir.
From checkyourfood.com


LASAGNA | M&M FOOD MARKET
Almost no cheese on the top of the lasagne. Too much sauce with barely no meat, makes a for a very liquid result. The pasta is ok. Very average lasagna. AT. Sunday, Oct. 17, 2021. Per (1 tray (340 g)) Amount. % Daily Value*.
From mmfoodmarket.com


LASAGNA GARDENING - HOW TO BUILD AN EASY VEGETABLE GARDEN
2) The first layer of lasagna gardening is grass. Celebrate your victories, step one complete. The first layer of the garden is the existing grass as it is rich with nitrogen. If you were to remove it, you would need to replace the nutrients that make up those top 6 inches of your yard.
From ecohome.net


BEST LASAGNA | READER'S DIGEST CANADA
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 ...
From readersdigest.ca


SLOW-COOKED LASAGNA - CANADA'S FOOD GUIDE
Lightly spray inside of slow cooker with cooking spray. In a large nonstick skillet, brown beef breaking up with spoon. Scrape out beef into a colander and let drain. Wipe out skillet and return to medium heat; cook beef, onion, garlic, oregano and hot pepper flakes for 5 minutes or until softened. Add passata and water and remove from heat.
From food-guide.canada.ca


EASY LASAGNA RECIPES & IDEAS | FOOD & WINE
Crispy Rice Cake Lasagna. 2. For this creative take on lasagna, chewy, tender Korean rice cakes are coated with a spicy sauce of sweet Italian sausage, fennel seeds, crushed red pepper flakes ...
From foodandwine.com


LASAGNA RECIPES : FOOD NETWORK | FOOD NETWORK
Learn how to build a proper lasagna with amazing recipes from Food Network. Layers of pasta, tomatoes and meat will satisfy even the pickiest eaters.
From foodnetwork.com


GRANDMA'S LASAGNA RECIPE - GRACE PARISI | FOOD & WINE
Step 4. Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water. Dry the noodles between layers of ...
From foodandwine.com


Related Search