Looking for recipe for home made lasagna ?

Answer 1

Grandmas spagetti sauce

extra virgin olive oil
1 Package cut pork chops 1/4 inch thick bone in( 6 to 8 chops )
1/2 chopped yellow onion
1 basket small button mushroom
8 large can hunts brand tomato sauce
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )

Heat some olive oil in bottom of a large kettle then, add pork chops and brown on both sides

Then add the chopped onions and cook till translucent.
When the onions get transparent and have cooked down add cans of sauce and seasonings and the cut and diced mushrooms . Then reduce heat to a low simmer and cook several hours till the meat is tender and falling off the bone . Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.
******************************...
NICK'S SPAGHETTI SAUCE
This sauce is from my Italian~Grandmother except that to save time I have substituted for pork chops the JD Sausage and the Ground beef, and substituted Hunts spagetti sause for hunts Tomato sauce to save cooking time and make a smaller portion for 2 to 4 people.

extra virgin olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )

Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.

Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.

When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.
******************************...

NICK'S SPAGHETTI SAUCE

olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
Italian seasoning
2 bay leaves
1 dash salt (to taste)
1 dash sugar (to taste)

Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.

Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.

When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.
******************************...

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!!! I have taken it everywhere, potluck suppers, church socials, family cook outs, I even put it in a contest once won 4th out of 200.

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, or anything that calls for a Marinara sauce.

Answer 2

(m)

Homemade Lasagna Recipe with Meat

9 lasagna noodles
1 jar of pasta sauce (I prefer Prego)
1 lb. of ground beef
8 oz. mozarella cheese (I prefer PollyO)
16 oz. ricotta cheese
Parmesan/Romano Cheese (optional)

Slice the mozzarella cheese into thin slices using a cheese slicer.

Boil the lasagna noodles in a very large pot. You'll need 9 noodles per pan. I usually prepare a dozen in case some of them rip. That way I can be sure to use whole noodles. Once the noodles are cooked, run cool water through the pot until it is safe enough that you can pull the noodles out of the pot with your hands. You don't want to burn yourself.

While the Noodles are cooking, brown the pound of ground beef in a large skillet. You'll want to remove the cooked meat with a spoon with holes so that most of the fat will not go in the lasagna.

Once you have all the ingredients prepared, you are ready to construct the lasagna. The images above show this process step-by-step:

Pour a thin coating of sauce into the non-stick lasagna pan.
Now, add a layer of noodles.
On top of the noodles, you'll want to add half the ricotta cheese, a layer of mozzarella, half the meat, and some more sauce.
Repeat Step 2.
Repeat Step 3.
Repeat Step 2.
Now, add some more sauce, and top it with some more mozzarella cheese.
Cover the pan with foil. Be sure to use the shiny side of the foil on the inside.
Bake the lasagna at 350 degrees covered for one hour.
Allow the lasagna to cool, then slice it and enjoy.
The lasagna will taste even better the next day. As I mentioned above, it only takes a few minutes longer to bake two at a time, so I highly recommend that you do.

Answer 3

here's mine: (you know how many you'll feed, so you know how much you need of each)

Lasagna
Ground meat (turkey)
prego sauce (mushrooms is my fav)
Ricotta cheese
Parsley
Salt & Pepper
Motzarella, parmesano

1.brown the meat with your usual spices- Oregano makes it yummy! (no oil needed)
2. add about 2/3 a cup of the Prego sauce to the meat before done
3. drain the meat of fat
4. Layer the UNCOOKED lasagna in a baking pan. I know, uncooked. well try it- it WORKS! it doesn't fall appart
5. Chop some parsley in a bowl, or flakes if you use those.
6. Mix with the ricotta

-- now for the layering (assembling)---

Lasagna
Meat
Ricotta & parsley mix
Lasagna
Meat
Ricotta & parsley mix
Lasagna
Meat
Ricotta & parsley mix
*you get the idea

When you get to the top, cover the last layer of ricotta with a final layer of lasagna. Then add the rest of the prego, and cover the entire darn thing with the Motsarella.
Sprinkle a lil of the parmesano on top, and bake for about 40 mins at 350 deg.

phew! that made me hungry!

Answer 4

1/2 lb bulk Italian sausages
1/2 lb ground beef
1 cup diced carrots
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 (28 ounce) cans whole tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon basil
1 teaspoon pepper
1/2 teaspoon salt
2 (15 ounce) cartons ricotta cheese
3/4 cup grated parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package lasagna noodles, cooked,rinsed and drained
2 cups shredded mozzarella cheese

12 servings Change size or US/metric
Change to: servings US Metric

2 hours 55 minutes 1 hr prep
ADVERTISEMENT - Remove ads with Recipezaar Premium
In a large saucepan over medium heat, cook sausage, beef, carrot, garlic and pepper flakes until meat is no longer pink and vegetables are tender.
drain.
Add the tomatoes, tomato paste, sugar, oregano, basil, salt and half the pepper.
bring to a boil.
Reduce heat.
simmer, uncovered, for 45 minutes or until thick, stirring occasionally.
Combine ricotta cheese, 2/3 of the Parmesan, egg, parsley and remaining pepper.
In a greased 13x9x2 inch baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce, and 1/4 of the mozzarella.
Repeat layers twice.
Top with the remaining noodles, sauce and Parmesan.
Cover and bake at 400 degrees for 45 minutes.
Sprinkle with remaining mozzarella and bake, uncovered, 10 minutes more.
Let stand 15 minutes before serving.
______________________________________
hope that helped u can find more recipies at http://www.recipezaar.com/
~hope i helped ♥

Answer 5

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)

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

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 6

You can try www.allrecipes.com
I make mine with canned spaghetti sauce ( adding some garlic and meat), lasagne noodles, mozarella cheese, and velveeta cheese. Just cook noodles, brown meat and put sauce on it, slice the cheese, then layer in a casserole dish and bake at 350 till cheese is melted and it's hot, about 20-30 minutes.
It's not quite all homemade, but my family likes it. The velveeta makes it really rich.

Answer 7

My favorite is on the Skinner lasagne noodles box called:

Virginia's easy lasagne (from box)
or
New World Easy Lasagne (from website)

Prep Time: 20 minutes
Start to Finish: 1 hr 20 minutes



Ready in a flash, there's no need to pre-cook the lasagne noodles in this crowd-pleasing dish.

Ingredients:

9 pieces (about 8 oz.) SKINNER Lasagne, uncooked
1 lb. ground beef
3 cups (about 26-oz. jar) spaghetti sauce
1-1/2 cups water
1-3/4 cups (15-oz. container) ricotta or small curd cottage cheese
2 cups (8 oz.) shredded mozzarella or Monterey jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Instructions:

Heat oven to 350°F.
In 3-quart saucepan over medium heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes.
Meanwhile, in large bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Pour about 1 cup sauce on bottom of 13x9x2-inch baking dish.
Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce.
Spread one-half cheese filling over sauce.
Repeat layers of lasagne, sauce and cheese filling.
Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil.
Bake 45 minutes. Remove foil; bake additional 15 minutes or until hot and bubbly.
Let stand 10 minutes before serving.
10-12 servings.

If you use Ragu as your spaghetti sauce, then add only 1 cup of water instead of 1 1/2 cups.

And it is EASY!

Answer 8

i have a good recipe for baked spaghetti

i like giada delurentis from food network lasagna roll ups check her out

Answer 9

Take your pick from the Food Network's many recipes and types.
http://web.foodnetwork.com/food/web/searchResults?searchString=lasagna&site=FOOD&searchType=Recipe

Answer 10

First you take poop on a stick. Then you wrap it around some pasta. Bake it in the oven. Add cheese from that green can. Delicious.

Answer 11

http://www.foodtv.com