Favorite lasanga recipe?

Answer 1

you havent lived until you tried my moms lasagna!!

take 2 jars spaghetti sauce or One family size
add it to 2 lb hamburger
23 cooked lasagna noodles
1 cup cottage cheese
2 lbs mozzerall
bake at 350 for 45 minutes.
IT IS AWESOME! trust me!

Answer 2

You know waht? I don't follow a recipe at all anymore.
I buy a premade sauce like Ragu etc. I brown ground round, add the sauce (and any extras like onions or mushrooms) and simmer.
Then I take Barilla lasagne noodles,( you do not pre-cook them) spray a baking pan with oil, put one layer of sauce on the bottom of the pan, spread ricotta cheese on a noodle with a knife, lay it in the pan and continue until you have 1 layer, then add more sauce & mozzarella cheese, noodles, sauce until pan is full. Top the final layer with plenty of mozarella and sprinkle with oregano.
Follow lasagne noolde pkg direction for baking temp & time.

Answer 3

1 lb of noodles
1 lb ground beef (browned)
1 lb ground turkey (browned)
1 italian sausage
1.5 jars of spaghetti sauce
1 small container of cottage cheese (or ricotta if you prefer)
2 lbs cheese
parmesan cheese

Boil noodles. heat oven to 350. pour 1/2 cup sauce in bottom of pan, sprinkle lightly with seasoning. layer the noodles.

Mix the meats together with the sauce and spread 1/2 of the mixture over the noodles. top with 1 lb cheese, layer noodles, layer remianing meat mixture, top with cottage (or ricotta) cheese, then shredded cheese. cover last layer with noodles, top with 1/2 cup sauce spread evenly to prevent burning of the noodles, sprinkle parmesan cheese and and remaining shredded cheese.

Cover with foil and let it cook for about 45 minutes. Remove foil about 5 minutes before so the top can get a bit firmer.

Answer 4

you already know waht? i don't adjust to a recipe in any appreciate anymore. i purchase a premade sauce like Ragu etc. I brown floor around, upload the sauce (and any extras like onions or mushrooms) and simmer. Then I take Barilla lasagne noodles,( you do not pre-prepare dinner them) spray a baking pan with oil, placed one layer of sauce on the backside of the pan, unfold ricotta cheese on a noodle with a knife, lay it in the pan and proceed different than think approximately a million layer, then upload extra sauce & mozzarella cheese, noodles, sauce till pan is finished. intense the appropriate layer with somewhat some mozarella and sprinkle with oregano. adjust to lasagne noolde pkg course for baking temp & time.

Answer 5

I make my lasagna on the grill...I take a cast iron pan, fry up about 1 1/2 lbs of burger, half of a large onion, 2 cloves garlic chopped, and about a tablespoon of Italian seasoning...when it's brown, add two cans of Hunt's Spaghetti Sauce(Chunky Tomato, Garlic, and Onion), simmer for about 15 minutes...Heat your grill to Medium...I take a 9X12 5"deep foil pan, greased, lay some of the sauce in the bottom, dump about 1/2 a bottle of bottled water in it...lay a layer of DRY lasagna noodles in there, followed by this mixture: 1 large tub of full milk ricotta with an egg mixed right into the tub and 1/2 tblsp of Italian seasoning...use about half on this layer...follow with 1/2 large bag of shredded mozzarella...add more sauce, then another layer of noodles...do another layer of ricotta mixture, then another layer of mozzarella, then sauce...Sprinkle the top with another bag of mozzarella, finish with another sprinkle of Italian seasoning...I always pour the rest of the bottled water all around the edges before sealing with aluminum foil over the top of the pan...Make sure it's tight! Put on top rack of grill, and close the lid...cook for about 1 1/2 hours (time enough for a quad ride to go check up on your deer blind)...The lasagna will expand to about twice its uncooked size, and is usually brown on top and edges when done...This is good stuff, I came up with it at deer camp one year!

Answer 6

GREEK-STYLE LAMB AND EGGPLANT LASAGNE

2 pounds eggplant (about 2 medium)
olive oil for brushing

For meat sauce
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds ground lamb (preferably 10% fat)
a 28- to 32-ounce can whole tomatoes with juice
2 tablespoons tomato paste
1 teaspoon cinnamon
1/8 teaspoon ground allspice


For white sauce
1/2 stick (1/4 cup) unsalted butter
5 tablespoons all-purpose flour
4 cups milk
1 large egg, lightly beaten


an 8-ounce package feta, crumbled (about 1 1/2 cups)
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.

Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.

Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.

Make meat sauce:
In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.

Make white sauce while meat sauce is cooking:
In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.

Preheat oven to 375°F.

Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.

Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.

Broil lasagne 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.

Serves 8 as a main course.

Gourmet
December 1995


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