how can one prepare a good lasagne?

Answer 1

go to allrecipes.com!

Answer 2

I don't know about authentic, but I know it tastes good...

Sauce for Lasagna:
2 28 oz. cans pear tomato strips with Basil
1 28 oz. can tomato sauce
1 small can tomato paste
2 lbs. hamburger
1 medium onion (I like Vidalia, they're sweeter) - diced
1 clove garlic - minced
1 teaspoon Cavender's Greek Seasoning

Saute onion & garlic in 1 teaspoon of extra virgin olive oil. When translucent, add hamburger and brown. Then add all other ingredients except tomato paste, cover and cook over medium-low heat for 4 hours. Add tomato paste and cook for an additional 20 to 30 minutes until sauce is thick.

For Lasagna:
1 pkg. lasagna noodle (no boil kind)
2 small containers Ricotta Cheese
2 eggs, beaten
1/4 lb. grated Parmesan Cheese
Mozzarella Cheese (block, sliced)
2 Tablespoons Parsley
1 small bag Pizza Blend shredded cheed (works well with this dish, believe it or not.)
*Homemade sauce - from above

Mix Ricotta Cheese, beaten eggs, parmesan cheese & parsley together to make cheese mixture. DO NOT COOK NOODLES. Layer in a deep 9 x 13 pan suace, noodles, cheese, sliced mozzarella. Keep layering like this until noodles are gone. You will probably have 3 layers with which you will have used a 1/3 of your stuff each time you made a layer. The last item on top will be a layer of sauce. You may have sauce & cheese left over. Bake iat 350 degrees until bubbley around the edges. Sprinkle the shredded cheese (as well as some parmesan cheese if you like, I do) on top then bake until cheese is melted and slightly browned almost making a cheesy crust.

My kids love this recipe and the chunks of mozzarella inside is a gooey good surprise. Also, the water in the sauce is what cooks the noodles. Cuts down on prep time.

Answer 3

INGREDIENTS:
8 ounces lasagna noodles
2 tablespoons salt for cooking water
1 tablespoon olive oil
16 ounces low fat ricotta cheese
8 ounces sliced Mozzarella cheese
Sauce , below
1/3 cup grated Parmesan cheese
.
Sauce:
1/2 cup finely chopped onion
2 cloves garlic, minced
3 tablespoons olive oil
1 pound ground chuck or round
1 large can (28 ounces) tomatoes
1 can (6 ounces) tomato paste
2 teaspoons salt
pinch cayenne pepper
1 teaspoon sugar
1/4 teaspoon dried basil
1 bay leaf
2 cups water
Start sauce about 30 to 45 minutes in advance.
Sauté onion and garlic in olive oil until onions are soft; add ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well.

Answer 4

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 by Alan Leonetti

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


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.
NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

Answer 5

If you are looking at a Italian recipe then go to:
http://www.recipezaar.com/40533
It is really good!
Good Luck!