Best Lasagna Best Recipes

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LASAGNE

2013-04-12



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

Ingredients:

  • 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

OUR BEST LASAGNA

2022-01-03



Our Best Lasagna image

Make a meal just like mama's when you follow this recipe for Our Best Lasagna. Enjoy this dish right down to the last meaty, cheesy, delicious bite.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield Makes 9 servings.

Number Of Ingredients 14

Ingredients:

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. oil
  • 3/4 lb. lean ground beef
  • 3/4 lb. Italian sausage
  • 1 can (28 oz.) crushed tomatoes, undrained
  • 2 tsp. dried basil leaves, crushed
  • 2 tsp. dried oregano leaves, crushed
  • 1 container (15 oz.) POLLY-O Original Ricotta Cheese
  • 1/2 cup KRAFT Grated Parmesan Cheese, divided
  • 3 eggs, beaten
  • 1/3 cup finely chopped fresh parsley
  • 8 lasagna noodles, cooked
  • 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Cook and stir onions and garlic in hot oil in large skillet 5 min. or until crisp-tender. Add ground beef and sausage; cook 10 min. or until done, stirring occasionally. Drain. Stir in tomatoes and herbs; simmer, uncovered, 30 min., stirring occasionally.
  • Heat oven to 350°F. Mix ricotta, 1/4 cup Parmesan, eggs and parsley until well blended.
  • Layer half each of the noodles, meat sauce and ricotta mixture in 13x9-inch baking dish; repeat layers. Top with mozzarella and remaining Parmesan.
  • Bake 30 to 35 min. or until heated through. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 430, Fat 24 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 145 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

TRADITIONAL LASAGNA

2020-09-05



Traditional Lasagna image

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 17

Ingredients:

  • 1 pound ground beef
  • 3/4 pound bulk pork sausage
  • 3 cans (8 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1/2 to 1 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 3 large eggs
  • 3 tablespoons minced fresh parsley
  • 3 cups 4% small-curd cottage cheese
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 9 lasagna noodles, cooked and drained
  • 6 slices provolone cheese (about 6 ounces)
  • 3 cups shredded part-skim mozzarella cheese, divided

Steps:

  • In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.

Top Asked Questions

  1. Make this easy lasagna recipe for a family dinner or to feed a crowd. Lasagna is the best comfort food, made with noodles, ground beef, sauce and cheese. This lasagna is a hearty main dish that you can make ahead or bake right away. This lasagna recipe is my all-time favorite, and it’s the one that I make most often for my family.
  2. 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.
  3. Layered with a rich meat sauce and a creamy parmesan white sauce, plus the perfect amount of mozzarella cheese! NO ricotta cheese needed. A classic recipe of one of the most loved foods in the world. The ultimate comfort food = homemade lasagna. Family and friends gather around the dinner table at any time for this lasagna recipe.
  4. Prepare oven and pan: Preheat oven to 375 degrees and spray a 9×13 inch pan with non stick spray and set aside. Layering lasagna: To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce.

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