How do you make lasagna from scracth?

Question

What are the ingredient?

Answer 1

Hats off to you for wanting to make it this way. (I don't have the time to do it this way anymore, but this is how a "Good Friend"always makes it for the potlucks.(She DARE NOT make it any other way and face the warth of hungry mouths.)

Classic Lasagna

12 dried curly lasagna noodles
1½ cups grated parmigiano
½ cup shredded mozzarella (an Americanized touch, for those who insists that a proper lasagna must be topped with oozy, stretchy melty Mozzarella cheese. Feel free to substitute with parmigiano if you prefer)

for the meat sauce
2 tbsp. olive oil
3-4 cloves garlic, minced
1 large onion, chopped
2 lbs. ground beef or turkey (or a combo)
3 14-oz. cans of diced tomatoes, partially drained
1/3 cup (packed) fresh basil leaves
1/4 cup red wine
crushed red pepper flakes to taste (optional)
salt and pepper to taste

for the béchamel sauce
4 tbsp. butter (substitute 2 tbsp. butter with olive oil if you prefer)
4 tbsp. flour
3½ cups warmed milk
salt to taste

Make the meat sauce
1. Heat the olive oil in a large sauté pan or saucepan (you’ll need at least 3 quart capacity). Add the onions and garlic and cook for 5 minutes or so, until the onions have turned translucent and begun to soften.
2. Add the meat, breaking it up with your spatula as you stir. Continue to cook until the meat loses its raw pink hue and turns a nice brown color. Season with salt to taste.
3. Add the tomatoes and red wine, along with the basil leaves (you can tear them into smaller bits if you like, or leave them whole). Once the mixture begins to bubble, turn the heat down a bit and simmer for at least an hour, until the liquid has mostly evaporated and the sauce has cooked down to a nice, thick consistency. (If you’re short on time, adding tomato paste will help bulk up the sauce in a jiffy.)
4. Sprinkle salt, pepper and crushed red pepper flakes to taste.

Cook the pasta
Put a pot of water on the stove just after you add the tomatoes to the meat sauce. Bring it to a boil and cook the noodles. In general, I find that the times listed on the back of the box are a bit long, since you’ll need to undercook your noodles significantly. Nine minutes or so generally does the trick. Once the pasta’s done, drain it in a colander and rinse in cool water. If you’re not quite ready at this point to begin building your lasagna, toss the noodles with a little bit of olive oil to prevent them from sticking together.

Make the béchamel
About halfway through the meat sauce cooking time, get started on the béchamel.

1. Warm the milk over low-medium heat.
2. Heat the butter in a small saucepan on low-medium. Once it’s melted, add the flour and stir with a fork or whisk until well-incorporated. Cook for a minute or two.
3. Slowly add the milk and simmer for another ten minutes over medium-high heat, stirring frequently, until the sauce is nice and thick. Remove from heat and stir in approx. 1 cup of the parmigiano, plus salt to taste.

Build it baby!
Spread a thin layer of the meat sauce on the bottom of a 9"x12" baking pan. Top with three sheets of noodles. Slop on another layer of meat sauce, then drizzle with the bechamel sauce (don’t worry about covering the tomato sauce completely). Continue layering until you’ve used up all the pasta. Top the final noodle layer with béchamel, mozzarella and parmegiano. Bake in an oven at 400F for 30-40 minutes, or until the top of the lasagna is golden brown and bubbly. Remove the lasagna from the oven and let it cool for 10 minutes (important! this’ll help the dish firm up) before serving. Bon appetito!

Answer 2

check this out. it's great help.

1 pound uncooked lasagna
2 pounds ricotta
6 eggs
Tomato sauce
1 pound grated mozzarella
1 cup grated Parmesan

Preheat oven to 350 degrees.
Cook lasagna in boiling salted water until al dente. The pasta will cook further in the oven.

In a small mixing bowl, stir together ricotta and eggs.

In a 12 by 24-inch baking dish, spoon some sauce to just cover bottom surface of dish. Arrange lasagna to cover all sauce. Spread a thin layer of egg-ricotta mixture over the pasta, and finish layer with a sprinkling of mozzarella and Parmesan. Repeat process until all lasagna noodles have been used: there should be about 3 layers. Cover the top layer of lasagna with ragu and mozzarella. Cook for 1hour. Serve hot.

Answer 3

The recipies above sound good but my nonna always made simple traditional and delicious Italian lasagna. Its even better if you make your own pasta ... if you have the time and equipment you could find a recipe for the pasta at www.foodtv.com

1 package lasagna noodles ( or fresh)
1 package ground beef
lots of mozarella
tomatoe sauce (recipe follows)

Boil the pasta , in salted water with a little olive oil to prevent form sticking, until almost cooked. Brown the beef.

The sauce : a can or 2 of tomatoes or fresh tomatoes(boiled for about a min, peel romved and seeded). Puree the tomatoes. In a sauce pot brown a clove or 2 of garlic minced in about a tablespoon of oliv oil . Do not over cook the garlic or else it will taste bitter.add the pureed tomatoes. Simmer on medium heat for about 20 min.

In a deep baking pan, layer the sauce, pasta, beef and cheese - starting with the sauce and finishing with the cheese.
Bake in a 350 C oven for about 25-30 min covered with foil , remove the foil and bake for another 5 - 10 min( until the cheese is melted). Let it sit for about 10 - 20 min before serving.

Answer 4

Lasagna noodles
Sauce (with or without meat, your preference)
Ricotta cheese
Mozzarella cheese
Some people use mushrooms and onions in their sauce, but I don't.

I prepare my sauce (tomato sauce, with meat that I browned in a skillet) and then put a layer of sauce in the bottom of a glass casserole dish (I only cook for 2, so I use the small one).

So, you have your bottom layer of sauce, then add a layer of noodles (which DO NOT need to be cooked beforehand, the moisture of the sauce is enough to bake them). Back and forth with the sauce and the noodles, adding the ricotta every layer or so.

On your top layer, make sure you cover the noodles with sauce, or they will dry out. Then, add some mozzarella to the top and cover with foil. I cook mine for about 45-60 minutes covered, and then remove the foil for the last 10 minutes or so to brown the cheese. Let it cool for 15-20 minutes and enjoy!

Just a note: there are lots of different ways to make lasagna, and I'm sure you'll get some great tips here. This is the way I learned from my mom when I was in college, and I enjoy it. You can add lots of different things to your sauce to spice it up (parsley, oregano, even beer...) so it's always good to try lots of different recipes until you find one you love! Good luck!

Answer 5

You can make lasagna with cooked noodles or just noodles out of the box.

INGREDIENTS:
8 ounces lasagna noodles
1 pound lean ground beef
1/2 cup chopped onion
8 ounces mushrooms, optional
1 jar (about 16 ounces) spaghetti sauce, your favorite
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf basil, crumbled
1 1/2 cups ricotta cheese
2 cups shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese

COOKING:
In a pan brown onions, beef, and mushrooms with garlic powder. Add sphagetti sauce, and add oregano and basil. You can use Baking dish of different size(Glass or aluminium).

BAKING: Preheat the oven to 300' to 400' In the baking dish layer lasagna noodles. Now make a layer of cheese with Ricotta, Parmesan and Monterey Jack cheese. Scoop the beef and sphagetti sauce and make the third layer. Repeat layering till you can reach the brim of the baking dish.

Answer 6

you go the grocery store.. and then you buy the frzen kind put in the microwave and tell ur guest you made it rom scracth

Answer 7

Take it out of the box lol. Im sorry i have no idea. i couldn't cook anything from scratch if my life depended on it!

Answer 8

http://pasta.allrecipes.com/az/Lasagna.asp

Answer 9

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.

********************************************************************...


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 10

i don't. sorry.