How do you cook lasagna?

Answer 1

A lot of people cook the lasagna noodles before they put all the lasagna ingredients together but you don’t really need to do that I will teach you the easy way that I always get complements on and it is so simple. Here’s what you will need.

•Lasagna noodles
•Hamburger meat
•Mozzarella cheese
•(2) Prego Traditional flavor sauce

Preheat oven to 350. Cook the hamburger meat add all your favorite ingredient, I like salt pepper and lots of garlic powder, shred the cheese. Okay when you are done with cooking the meat dump the (2) bottles of sauce in with the hamburger meat then start to layer

1.Lasagna noodles (uncooked)
2.sauce
3.cheese

and just keep repeating till you get to the top. Put foil on top and poke some holes on the top of the foil and put in the oven for about a hour and ½ it could take longer on your oven, after you remove from oven let stand for 15 minutes, if you cut in to it to soon it might be a little runny. Then after that you can enjoy with a good Cesar salad and garlic bread.


I hope you try it and good luck.

Answer 2

Layer lasagna noodles with sauce & ricotta cheese and bake at 350 for 30-40 minutes. You can use any kind of cheeses to accent the flavor as well. A good mozzarella cheese is a must. Lots of sauce and lots of cheese makes an awesome lasagna!

Answer 3

I usually do it the short way,boil the noodles.Get canned or bottled spaghetti sauce mix it in with cooked seasoned ground beef.I always use mozzarella cause I hate ricotta cheese.And all you do is layer it noodles,meat,cheese and so on and so on and cook it in the oven at 350 degrees for about 10 minutes and voila there ya go lasagna!

Answer 4

The easy way is put the lasagna noodles into boiling water, cook until al dente stage (almost done). In a 9x13 baking pan place some jarred spagetti sauce (your favorite kind), then put the drained, rinsed with cold water, noodles on top of the sauce, put grated mozzarella cheese on the noodles. Continue layering until all noodles are used up. Put cheese on top, sprinkle with parmesan if you want and then bake until hot all the way through. Usually at 400 degrees for about 45 minutes. You can also put a layer of drained, frozen spinach If you like that. You can also cook some ground beef, drain well and mix that with the spagetti sauce if you want more meat.

Answer 5

INGREDIENTS:
10 ounces lasagna noodles
1 1/2 pounds lean ground beef
3 cups cottage cheese
2 eggs
1 teaspoon garlic powder
2 tablespoons dried parsley
salt and pepper to taste
1 (6 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce

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DIRECTIONS:
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 8 to 10 minutes or until al dente; drain.
In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.

Prep Time:30 Minutes
Cook Time:30 Minutes
Ready In:1 Hour
Servings:7

Answer 6

The easiest recipes are on the boxes of lasagna noodles. You could also go to foodnetwork.com.. they always have good recipes.

Answer 7

Get a Italian chef.

Answer 8

There is may different ways.

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.
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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.
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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.
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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

Lasagna - A Tradition of Sharing
click for lasagna recipes
by Margaret E. Walker



With frills at the edge of her skirts, filled with fabulous fillings and topped with tasty parmigiana cheese, Lasagna is the luscious lady of the pasta world. She can have a variety of delicious fillings and toppings, both vegetarian and meat and can be topped with a wide selection of charming cheeses.

Always soft and juicy on the tongue, a blend of savoury meat, sweet tomato, and sharp cheeses, the memories of a wonderful lasagna last for far longer than just the moment of eating. There is something basic and essential about preparing the ingredients, constructing the dish and finally taking the masterpiece from the oven the bubbling cheese on top sending its divine aroma wafting around the cucina.

Lasagna and the tradition of sharing
Many cultures have traditions surrounding the sharing of food, and this is no less so than in Italy where families gather at long tables under vine covered pergolas, and share large bowls of steaming pasta and glasses of wine. The Western world has adopted Lasagna and other pasta dishes, and of course put its own spin on the fillings and presentation of each dish. One thing remains standard though. One must serve Lasagna with a shaker of parmesan cheese, to a family sitting in anticipation, as the dish is taken from the oven and placed in the centre of the table.

Sauces and other fillings for lasagna
In a world where health concerns have increased in importance in recent times, we are advised to lower the fat content in our cooking, whilst keeping the good components of old and trusted recipes. Pasta features in all diabetic diets due to its ability to assist the body to absorb sugars produced by digesting foods. I have investigated some low fat recipes as well as traditional ones, and a selection of those is featured here for you to try in your own kitchen. Enjoy not only the food, but the thrill of preparation and presentation on your family table, of this wonderful dish. Use your imagination and create a sauce of your own, or use the traditional Salsa Pomodoro. One can create wonderful vegetarian fillings using eggplant, garlic and onion, or a delicious seafood pasta using tuna, onion, parsley and white sauce with cheese.

Cheeses for lasagna
The type of cheese selected for lasagna is one of personal taste. However, the traditional cheese is ricotta and parmigiana. I find however that there are many low fat alternatives available and grated cheeses are available in the dairy cabinet of supermarkets these days. This is especially useful for the busy cook. No need to sacrifice taste, though as grated parmesan is always available to give that extra little bite to the topping.



Classic Lasagna Marisa has offered us Al's quick tomato sauce. If you have your favorite, use that, even if you have leftovers. It's good to have leftover sauce to use in other recipes. There will be no leftovers of the lasagna.
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


Lasagna Bolognese Italian cuisine is very varied. When you see a recipe for lasagna Bolognese, it indicates a meat sauce (called Bolognese sauce or ragu) with a béchamel sauce to keep the layers moist. Make a big batch of Bolognese and have it another time with tortellini. It freezes well.
INGREDIENTS

recipe for Bolognese
3 tablespoons butter
3 tablespoons flour
2 cups milk, warmed
1 pound lasagna noodles
1 cup freshly grated parmigiano cheese

METHOD

Prepare Bolognese. This may be done one or two days ahead. Make a large batch - this freezes well.

Béchamel: Melt butter in a saucepan. When melted, stir in flour, using a whisk. Cook until it begins to bubble, but do not let brown. Add milk gradually, whisking constantly so lumps don't form. Cook over low heat until sauce is thick. When sauce clings to back of wooden spoon or prongs of whisk, it is thick enough.

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 400°F.

Using a baking dish about 2 inches deep, butter bottom of dish. Line with layer of lasagna. Cover with a thick layer of meat sauce, a little béchamel and some grated parmigiano cheese. Repeat layers in same order. Spread last layer with bechamel and dot with butter.

Bake in preheated 400°F oven for 20 - 30 minutes or until very browned. Let rest for 10 minutes before serving.

Serves: 6 - 8


Lasagna with Baby Corn & Spinach Though Margaret uses ricotta in this lasagna, it is a small amount, mostly for flavor. This is a lite lasagna recipe.
INGREDIENTS

575g jar (2 cups) lite tomato sauce
125g (4 ounces) can creamed corn
half cup water
9 lasagna noodles (1/2 pound)
two cups washed baby spinach
200 g (1/2 pound) fresh ricotta cheese
two slices proscuitto, chopped

METHOD

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 to 180° C or 370° F.

Mix tomato sauce, corn and water together. Place alternate layers of sauce, pasta, and spinach into a 22cm (8x8x2 inch) square casserole dish finishing with a thin layer of sauce.

Spread cheese evenly over top layer of pasta. Sprinkle with proscuitto.

Cover dish with lid or foil and bake in a preheated oven at 180° C or 370° F for 15 minutes. Remove cover and bake for a further 25 minutes.

Serve with a fresh garden salad

TIP: For a vegetarian alternative, omit proscuitto and sprinkle with chopped fresh herbs on serving.


Lasagna with Sweet Potato and Pumpkin This lasagnarecipe calls for pumpkin and curry. Curry is not an Italian staple, but the use of pumpkin is common in the northern part of Italy. This is a very happy marriage, reflecting today's worldwide good fortune.
INGREDIENTS

1 tablespoon olive oil
1/2 cup lean bacon pieces
1 onion, finely chopped
400g (3/4 pound) sweet potato cut in 1/2 inch dice
400g (3/4 pound) pumpkin cut in 1/2 inch dice
2 cups water
3/4 cup pureed pumpkin or one packet of pumpkin soup mix or 1 can of pumpkin condensed soup
1 teaspoon curry powder
2 tablespoons of chopped fresh herbs (coriander, thyme, oregano or sage e.g.)
Salt and pepper to taste
1/2 cup lite coconut cream
1 cup milk
1 dessertspoon corn flour
12 instant lasagna noodles (3/4 pound)
1/2 - 3/4 cup gruyere cheese, grated

METHOD

Place olive oil into a large pot and cook bacon, onion, sweet potato and pumpkin. Stir over a low heat for approximately four minutes, stirring constantly.

Add 1 cup of water and simmer for a further 4 minutes.

Add either puree, soup, or packet of soup powder and remaining water.

Add curry powder, together with chopped herbs.Add coconut cream and seasoning to taste.

Lastly, add milk, mixed with cornflour. Simmer altogether for four minutes. Remove from heat.

Preheat oven to 185° C or 375° F.

Place a thin layer of sauce into bottom of oven proof dish sprayed with lite cooking spray. Add a layer of lasagna noodles then a layer of sauce. Repeat until ingredients are used, finishing with a layer of sauce. Sprinkle with grated cheese, and bake in preheated 185° C or 375° F oven for forty minutes.




Lasagna with Zucchini & Red Bell Pepper We like to use grilled zucchini in this lasagna because the slightly charred taste gives depth. This is a great accompaniment to a backyard barbecue since the red bell pepper sauce goes well with grilled meats.
INGREDIENTS

1/2 cup pignoli nuts
1/2 cup breadcrumbs
1/4 cup fresh basil, minced
Salt and freshly grated black pepper to taste
6 medium-large zucchini
9 lasagna noodles (1/2 pound)
2 cups red bell pepper sauce
2 cups goat cheese, crumbled
METHOD

In a food processor, grind pignolis until they are very fines. Mix in bowl with breadcrumbs, basil, salt and pepper. Set aside.

Slice zucchini lengthwise into 1/4 inch slices. Brush lightly with oil and grill over hot grill, or in hot frying pan. Cook lightly, about 2 minutes on either side, turning once.

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 to 375°F.

To assemble lasagna: coat bottom of pan lightly with red bell pepper sauce. Place three lasagna noodles in pan to form first layer. Spoon on a layer of red bell pepper sauce, half the zucchini, half the pignoli/breadcrumb mixture and one third cheese. Cover with lasagna.

Repeat sequence. Put final layer of lasagna. Spoon remaining sauce and cheese over top.

Cover with tin foil. Bake in preheated 375°F oven for 10 minutes. Remove foil and cook another 20 minutes.

Let rest 10 minutes before serving.

Serves:4 - 6