I need a recipe for lasagna, can you help? 10 points for the best?

Answer 1

Ok here you go!

LASAGNA SUPREMO: (The Best Lasagna Ever!)

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!!!

FOR THE LASAGNA

1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
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)

FOR MARINARA SAUCE

2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (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

8 servings

1 hour 45 minutes 45 mins prep

FOR THE LASAGNA:
Prepare lasagna according to package directions.
Drain and set aside.
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.

I'll be expecting the 10pts :)

Answer 2

I'm not a good cook, so I try to make easy meals that does not take a lot of time.

Lasagna:

1 box of lasagna noodles
1 bottle of Prego tomato sauce
1 lb of shredded mozzerela cheese
1 lb of ground meat
eggs (optional)
shallots (optional)
salt for taste

Cook the lasagna in boiling water with salt. In another pan, cook the shallots and the ground meat thoroughly and add salt. When the meat is cooked, add the tomato sauce. If you like eggs, boil the eggs and slice them up. When everything is cooked, it's time to layer the ingredients in your baking dish. Lasagna goes first, then the meat sauce, eggs and cheese. Continue these steps until you've used up all the ingredients or when the pan is full. Bake the lasagna until the cheese have melted. Enjoy!

Answer 3

INGREDIENTS:
1 pound bulk Italian sausage (remove casings)
1 clove garlic, minced
1 can (14.5 ounces) tomatoes
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
2 cans tomato paste (6 ounces each)
10 ounces lasagne noodles (10 to 12 lasagna noodles)
3 cups ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
2 eggs
1 teaspoons salt
1/2 teaspoon pepper
16 ounces mozzarella cheese, shredded or thinly sliced
PREPARATION:
Brown sausage slowly; drain off excess fat. Add garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste. Simmer, uncovered, for 30 minutes, adding a little water if too thick. Cook lasagna noodles in boiling salted water according to package directions. In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper.

Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan. Cover with a layer of mozzarella cheese then spoon 1/2 of ricotta mixture over mozzarella. Spoon 1/2 meat sauce over the cheese. Repeat layers. Bake for 30 to 40 minutes in a 375° oven.
Allow lasagna recipe to set a few minutes before serving.

Answer 4

Italian Lasagna ...

Ingredients:
· thick slices bacon, diced
· 1 onion, chopped
· 1 teaspoon fennel seed
· 1 teaspoon dried oregano
· 1 1/2 teaspoons Italian seasoning
· 2 (28 ounce) cans tomato sauce
· 2 pounds Italian sausage
· 1 (16 ounce) package lasagna noodles
· 2 pints part-skim ricotta cheese
· 2 eggs
· 2 teaspoons chopped fresh parsley
· 1 teaspoon dried oregano
· 1/3 cup milk
· 8 slices provolone cheese
· 6 cups shredded mozzarella cheese

Preparation

Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.

Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.

Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.

Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

Answer 5

My first suggestion would be to NOT used jarred or canned spaghetti sauce. Just make you own sauce. First brown up some lean hamburger and also use ground sausage. How much depends on how meaty or not you want your sauce. I use one pound of beef and 1/2 pound of sausage. If you like spicy, buy italian ground sausage. Brown that up, drain and season with salt, pepper and some minced garlic. Start your sauce in a big pot, use a combination of tomato sauce and paste to get the consistency you like, more sauce means less thick. I like mine thick so I usually use at least 4 small cans of paste and one can of sauce. Add a bit of olive oil and a crused glove of garlic. Use 1/2 packet of spaghetti seasoning to add some spice. You know the kind that comes in an envelope? Once this heats up, let it simmer and taste than start adding white sugar until it gets to taste the way you want. Once you get the taste you want, let this simmer, it can simmer all day if you stir it once in a while. Just don't use too much heat or you'll have tomato sauce "popping" all over your stove top.

While your cooking your sauce you should be boiling a GREAT BIG POT OF WATER for your noodles. Once its boiling, put the noodles in and give them a stir. Watch them close, you don't want them completly cooked! Drain when done.

Now your ready to assemble. Open a carton of cottage cheese, dump in a bowl and add an egg and whisk. Have lots of shredded mozzarella cheese on hand.

put a small amount of sauce in the bottom of your layering pan first, this prevents the noodles from sticking. Layer noodles, meat sauce, cottage cheese mixture and mozzarella and keep layering till you reach the top, ending with the mozzarella.

Whew. I think we're done! IT bakes in a 325 oven for about 45 minutes loosely covered with tin foil, when you take it out remember to let it sit for about 15 minutes.

A tweak to the above is to take a cooked noodle and put meat sauce, cottage cheese mix and mozzarella, roll it up and have lasagna rolll up. Put them all side by side in a pan and bake.

Answer 6

American Lasagna
Submitted by: Rosemary Stoker

Photo by: WANDA "Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor."
Original recipe yield: 8 servings.
Prep Time:30 MinutesCook Time:1 Hour 30 MinutesReady In:2 Hours Servings:8 (change)

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INGREDIENTS:
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

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DIRECTIONS:
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
This recipe is featured in our Allrecipes Cookbook. » Buy Now!
http://pasta.allrecipes.com/az/Lasagna.asp

Answer 7

Speedy Lasagna For the Tomato Sauce: 3 tablespoons of olive oil 2 medium onions, peeled and chopped 10 cloves garlic, peeled and chopped 1-pound ground beef 4 Italian sausages, casings removed 28 ounce can tomatoes, crushed or pureed 1 small can tomato paste 2 cups beef stock 3 tablespoons dried oregano 2 tablespoons dried basil 3 bay leaves Salt and pepper For the Cheese Sauce: 2 eggs, beaten One-half cup 35% cream 475 grams (1 pound) ricotta cheese 1 cup grated Parmesan cheese 4 cups grated mozzarella cheese Salt and pepper For Assembly: 1 box of ready to bake lasagna noodles 1 cup grated Parmesan cheese Preheat oven to 375 degrees Fahrenheit. For the Tomato Sauce: Heat the oil in a large saucepot and add the onions. Sauté until they soften and turn golden brown, about 5 minutes, and then add the garlic. Sauté a few moments more then add the ground beef and sausage meat. Chop the meats thoroughly with a spoon to break them up into small pieces. Add the tomatoes and their juice, tomato paste, beef stock, oregano, basil, bay leaves, salt and pepper. Stir well and heat until the entire mixture is simmering and heated through. Taste and add salt and pepper to taste. For the Cheese Sauce: Whisk eggs and cream together, then stir in the cheeses. Season with salt and pepper. For Assembly: Layer the ingredients together in a 9 x 13 x 3 or other baking pan. Follow this sequence: a cup or so of sauce, a layer of noodles, half of the cheese sauce, one third of the grated Parmesan, noodle layer, meat sauce layer, noodle layer, remaining cheese sauce, one third of the grated Parmesan, noodle layer, remaining meat sauce, remaining Parmesan. Cover tightly with foil and bake for 1 hour. Remove foil during last 15 minutes of cooking to allow the top to get golden and crusty.

Answer 8

1 lb hamburger
1 lb ground sausage
onion
garlic
2 jars spag sauce
8 oz ricotta cheese
4 cups mozzarella cheese
noodles

cook the noodles, drain
cook the meat, garlic, and onion all together, drain

in a 9x13 pan ladle some sauce on the bottom, then layer noodles, sauce, meat mixture, ricotta cheese, mozz cheese until you get to the top. The last thing should be noodles, then sauce, sprinkle mozz cheese on top. Bake for 1 hour at 350.

Answer 9

INGREDIENTS

Sauce

3 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, chopped
2 (28 ounce) cans Italian style peeled tomatoes, with juice
Meatballs

1/2 pound lean ground beef
1/2 pound lean ground pork
2 teaspoons fennel seeds
1 large egg
Salt and black pepper to taste
Pasta Assembly

1 pound dried lasagna
1/2 cup grated parmigiano or Pecorino cheese (or both combined)
1 pound sliced mozzarella
1 1/2 pounds fresh ricotta

METHOD

Warm oil in large pot or Dutch oven. Stir in onion and garlic. When onion is softened, about 10 minutes, add peeled tomatoes and their juice. Break up tomatoes as the sauce cooks.

While sauce is cooking, mix beef, pork fennel, salt and pepper together and form into meatballs a little larger than golf balls.

When sauce boils, add meat balls. Let sit before stirring to harden meatballs. Bring to a hard boil, then lower flame and cook, partially covered for 1 hour, stirring deep in pot from time to time. When finished, remove meatballs and chop into small pieces.

Cook lasagna in abundant boiling water. When not quite al dente, stop cooking, drain and lay each noodle on a damp towel in preparation for assembling.

Preheat oven 350°F.

Using a baking dish about 2 inches deep, coat bottom of dish sparingly with tomato sauce. Line with layer of lasagna. Dot with spoonsful of ricotta, slices of mozzarella. Sprinkle lightly with grated cheese, spread with sauce, then add chopped meatball. Repeat layers in same order ending the top layer with pasta,. Spread this last layer with tomato sauce and grated cheese.

Cover pan with aluminum foil and bake in preheated 350°F oven for 15 minutes. Remove foil and cook additional 30 minutes. Cool slightly before serving.

Serves: 6 - 8

Answer 10

Get all the flavor of lasagna with three rich cheeses, seasoned beef and tomato sauce baked in an impossibly easy pie.

1/3 cup ricotta cheese or small curd creamed cottage cheese
3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup spaghetti sauce
1/2 teaspoon salt
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired


1 . Heat oven to 400ºF. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
2 . Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
3 . Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.






High Altitude (3500-6500 ft)
Heat oven to 425ºF. Decrease milk to 3/4 cup. Increase first bake time to 35 to 40 minutes.

Answer 11

Laziest Lasagna

Quick and easy Lasanga recipe.

Ingredients:

1 jar/can spaghetti sauce
1 small tub cottage cheese
3/4 cup shredded mozzarella
small package egg noodles
1 lb. ground beef (optional)

Directions: Brown ground beef and add the spaghetti sauce, stir in cottage cheese and half of the mozzarella. Fill cottage cheese tub with water and add it to the mixture. Fold in noodles, pour into casseroles. Bake uncovered at 375F for 20 minutes or until bubbly. Yield 8 servings.

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Easy Lasagna

Ingredients:

1 1/2 lbs. ground beef
2 Tbsp. instant onion (chopped)
1/4 tsp. garlic powder
1 can tomato juice
1 can tomato paste
1 Tbsp. worcestershire sauce
1 tsp. oregano
1 Tbsp. parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
1 pkg. lasagna noodles (uncooked)
1/2 cup Parmesan and Romano cheese (grated)
1 lb mozzarella cheese (shredded)

Directions: Brown meat and drain. Stir in tomato juice, onion, garlic, tomato paste, Worcestershire sauce, oregano, parsley, salt and pepper. Simmer 20 minutes, stirring occasionally. Lightly grease 9x13 inch pan. Layer 1/2 of uncooked noodles, sauce and cheese. Repeat layering. Top with parsley, cover with foil and bake for 30 minutes at 350 degrees. Let stand 20 minutes before cutting.

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Layer in a baking pan:

a little sauce
a layer of dry noodles
spinach
mushrooms
sauce
dry noodles
meat or ricotta cheese
sauce dry noodles
sauce
parmesan cheese

Cover with foil and bake at whatever temperature is recommended on the box (I can't remember) for 1 hour 15 minutes. It's always perfect!