how to u make lasagna??

Question

i need instructions n ingredients thank u!! :)

Answer 1

"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 (can be douldled to make more)

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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.

Answer 2

The easiest way I've made lasagna is pretty simple. You'll need ground beef, spagetti sauce of your choice, cottage, racotta, and grated italian cheeses, parsely, and I highly recommend the oven ready lasagna noodles (you don't have to cook them, they cook as the lasagna does)

You brown the meat.
After browned and the excess fat is drained and the spagetti sauce.

Then you mix the cottage,rocotta, and parmasan cheeses with about 1/4 cup chopped parsely.

Then all you have to do is layer it in the baking dish with the oven ready noodles. I usually do a little meat sauce on the bottom (helps with noodles sticking to pan),noodles, cheese,noodles, meat, shreaded cheese, and just keep doing that until dish is full. Then cover with more shreded cheese and pop it in a 350 degree oven until the noodles are tender and cheese is melted.

Answer 3

First get the pan. One that's rectangular. Get the noodles, sauce you want, etc. some people put meat in it, others put cottage cheese. Some put both, others neither. Get creative. Boil the noodles until they're soft. When they're ready, drain them in a colander. Put some sauce in the pan you're using so they don't stick to the sides. then cover the bottom with noodles. put more sauce over the noodles, then add the meat/cheese/whatever you got on that. More sauce if needed. Then the next layer of noodles. Keep doing this til you get to the top. When you get there, put the noodles on it, but put less sauce and put mozzarella cheese on it. Then put it in the oven on 350 for about 20 minutes to cook everything again. Let it stand for a few minutes after that so everything can solidify again. (If you cut into it right after taking it out of the oven, everything Will fall apart.) Good Luck!

Answer 4

Usually I buy lasagna noodles, some Ragu sauce that I like, typically the meaty kind, some meatballs, provolone and mozzarella cheese, and ground beef. I cook the ground beef with an Italian herb mix and diced onions and then boil the noodles with garlic powder until they're soft. Then I get a dish, say 9x5 and lay out the noodles on the bottom, mix the sauce and mince together and pour some over the noodles, then lay down some mozzarella cheese slices. Then cover with noodles, lay down some sauce with the mince mixed in, put in meatballs in rows to cover the layer, then cover that with provolone. Then I put another layer of noodles, cover with sauce mixed with the mince, cover the sauce with mozzarella, then put a final layer of noodles on top and cover that layer with the remaining provolone and mozzarella. I then cook that in the oven at 350 degrees F and leave it in for approximately 30 minutes.

Answer 5

Quick and EasY Lasagna

1 1/2 lbs ground beef
2 jars spaghetti sauce
container of cottage cheese
1 16 oz chedder cheese
1 16 oz mozzrela cheese
2 eggs

Brown ground beef, mix sauce in with it. Cook noodles as directed on box. In large mixing bowl combine cottage cheese, shredded cheese, and eggs.

Drain noodlles

Put a layer of sauce in bottom of baking dish to keep noodles from sticking. Then begin with a layer of noodles, then sauce and meat mixture, then cheese. Repete these layers until pan is full but still has enough room when baking. Yields 2 pans

Preheat over at 350 degreees, bake 30 minutes or until cheese is melted and browned just little.

Answer 6

"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 (can be douldled to make more)

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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.

Answer 7

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.

Answer 8

Prep Time:30 MinutesCook Time:1 Hour 30 MinutesReady In:2 Hours

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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

--------------------------------------------------------------------------------

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.

Answer 9

Here is a recipe for lasagna at its simplest. Modify it to your own taste by adding any extra ingredients you like to the sauce. Serves six to eight.

Ingredients:
Several large basil leaves
1/3 - 1/4 c. extra-virgin olive oil
1 garlic clove cut in half
1 can (12-16 oz.) tomato sauce
salt
1 (16-oz.) box lasagna noodles
8 oz. shredded mozzarella cheese
8 oz. grated Parmesan cheese
8 to 12 oz. ricotta cheese

Steps:

1. Crush basil leaves by breaking or tearing them with your fingers. Set aside.

2. Warm extra-virgin olive oil in a saucepan, and add one garlic clove cut in half. Allow clove to sizzle for three to four minutes without letting it get too brown. Remove the garlic.

3. Add tomato sauce to the hot oil and stir. Add crushed basil leaves.

4. Put on very low heat, cover and allow to simmer for 30 minutes, stirring occasionally.

5. As the tomato sauce simmers, fill a large pasta pot with 4 to 5 quarts water and a large pinch of salt. Bring to a boil.

6. Carefully place lasagna noodles in the boiling water and stir occasionally to ensure noodles do not stick together. Cook until al dente (slightly chewy).

7. Drain the noodles, but don't rinse them.

8. Generously oil the bottom of your 10-by-18-inch baking dish.

9. Cover the bottom of the pan with lasagna noodles.

10. Spread sauce over noodles with a spoon and top with a little of each cheese.

11. Repeat layers until pan is full, saving most of the cheese for the top.

12. Top with remaining sauce and cheese.

13. Cover and bake at 350 degrees for 20 minutes. (You may need to cover the lasagna for the first 10 minutes to melt the cheese, then uncover it for the last 10 minutes to brown it.)

14. Let stand 10 minutes before serving.

Tips:

Lasagna is a flexible dish: Try adding a pound of cooked veal, chicken, ground pork or ground beef to the sauce.

Make vegetarian lasagna by chopping leftover vegetables and adding them to the sauce.

Add or subtract cheeses to taste. You can even use cottage cheese or cheddar cheese.

Garnish lasagna with finely chopped Italian parsley. (Italian parsley has flat leaves, rather than curly ones, and has a stronger flavor than regular parsley.)


Warnings:

The cheese may burn if the lasagna is baked uncovered for longer than 10 minutes.

Answer 10

first i just want to say...some of the answers are just..(ok i will not say it) but you did ask for specific instructions right! some of them are just cruel.....anyway.
lasagna is pretty exciting to make, needs a bit practice, but you have to enjoy preparing it aso that it would come out great!

i got this recipe from a friend..it's very good...i normally don't measure the ingredients...i go by taste...
i have two different sauces, the red(tomato based) sauce and the white(cheese based) sauce. you cook them separately and then later in assembly you layer it w/ the lasagna sheets.
i cook the lasagna sheets 3 at a time so that you get perfect sheets.

1 package lasagna

1/2Cup quickmelt cheese mixed with 1/2Cup cheddar cheese for topping.

TOMATO SAUCE:
1/4 Kilo ground pork
1/4 Kilo ground beef
2 Cups onion diced
1/2 Cup garlic minced
1pc. beef boullion
1- 750g pack tomato sauce (biggest pack)
1/2 Cup tomato paste
1 Tablespoon sugar
1/2Cup butter
2-3Tablespoon margarine
olive oil
basil leaves(ground) roughly 1/2 tablespoon
oregano, salt and pepper to taste
===in a heavy saucepan, melt butter in olive oil, saute onion until "limp", add garlic(that way you don't burn the garlic)...add the both the meat and cook until it changes color...add the tomato sauce and the beef boullion(to better manage, try to mix in a little water) simmer for 10 minutes..add the spices, adjust if still needed. set aside.

CHEESE SAUCE:
1/4 Cup all purpose flour
1/2C butter
2-3T margarine
21/2Cups milk
1/2C quickmelt cheese
1/2C cheddar cheese
1T basil leaves(ground)
1T oregano
salt and pepper to taste
===In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon or a wire whisk. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux(butter-flour mix) to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon...add the cheese and spices..cook until the cheese melts completely. set aside.

ASSEMBLY:
spread red sauce at the bottom of an ovenproof pan then top with pasta.Spead the cheese sauce on top of the pasta then top with pasta. Spread tomato sauce over the pasta then top with mixture of quickmelt cheese and cheddar cheese then top with pasta.
Bake for 10 mins at 350'F or until the cheese melts.

enjoy!