how do i have to prepare lasagna?

Answer 1

Here this is easier:

Buy a jar of pasta sauce

Add meat or veggies if desired

Buy a package of lasagna noodles, cook them as directed on the package. Drain and run under cold water so that you can handle them without burning yourself.

16 oz. carton of ricotta or cottage cheese (I actually prefer no-fat cottage cheese, but some prefer the dense ricotta)

1 egg (mix the egg and the cottage cheese or ricotta)

Large package of grated mozzarella or a pizza blend

In the bottom of a casserole dish pour 1/3 of the sauce with any added vegs or meat.

Cover it with some noodles. The next layer should be half of the ricotta/cottage cheese mixture, more noodles, the next 1/3rd of the meat sauce, another layer of noodles. Then the other half of the ricotta/cottage cheese mixture. More noodles and hten the remaining sauce. Cover the sauce with the grated mozzarella or pizza cheese blend. Cover the entire thing with aluminum foil. Bake at 350 for 45 minutes. Let stand for 15 minutes before serving.

You can alternate by using an alfredo sauce with chicken and broccoli instead of a tomato based sauce. I've used shrimp scampi as the "sauce." A few cans of cream of mushroom soup diluted with a little milk, chopped ham, and a thawed pack of frozen spinach is another favorite.

Answer 2

make a spinach lasagna

15oz canister riccota cheese
2 cans or 1 spinach
1 jar tomato sauce ragu or pregro are good
mozzerella
parmesan ur opinion
ziti noodles or no boil lasagna noodles or regular lasagna noodles

while u let your noodles boil or if their not in a big bowl mix ricotta alittle tomato sauce some mozzerella and spinach all together then and add spices like garlic parsley if you want to and pizza seasoning if you have it
when blended in a cassarole dish poor some tomato sauce nice thin layer then place noodles down till covered then the sauce and cheese mixture then noodles tomato sauce cheese mixture and so forth till every thing is used up leave some sauce for the end poor tomato sauce on the top and spread left over mozzerella all over it and put in oven for an hour or until everything is heated and melted

Answer 3

I have a really simple recipe that I have been using for years.

I large jar of your favorite spaghetti sauce
1 large package of lasagna noodles
Ricotta cheese
Colby Jack cheese-marbled
1 package of italian mix cheeses
Salt and Pepper to taste

If you like meat you can cook up hanburger or ground turkey or even use pepperoni

You basically cook the noodles until aldente-drain and sit aside

Open up jar of sauce and put a spoon full or enough to cover a little of the bottom of a glass cake size pan

Layer in lasgana noodles into one layer- sprinkle with a little salt and pepper

Layer in meat if any

Layer on more sauce then all your cheeses and dollops of ritcotta

Keep repeating steps until you get everything in to the top

Top off with more cheese

Bake in 375* oven until crispy and golden brown on top. When you pierce it with a fork it should glide into lasagna.

Variations include adding black olives, spinach, zucchi or eggplant.

Answer 4

GRANDMA MARIE'S LASAGNA
Boil lasagna noodles rinse with cold water set aside to drain. Brown1lb. hamburger with 1lb. ground Italian sausage drain well, add 3 jars ragu , 1 heaping tablespoon of minced garlic,1/2 teaspoon each of oregano and basil. mix in 1 cup ricotta cheese and 1/2 cup Parmesan. Cover the bottom of the pan with a layer of meat sauce. then a layer of noodles. next 4 cups Kraft Italian blend cheese.repeat until pan is full last layer is meat sauce then top with provolone slices approx. 12 slices sprinkle oregano on top cover and bake at 375 for 1 hour .Remove foil bake an additional 15 min. Mama Mia!

Answer 5

Here is an easy and fool proof recipe:

2 tlbsp olive or vegtable oil
3 med carrots finely chopped
1 can(8 to 10 oz) sliced mushrooms
1 med onion finely chopped
2 cloves garlic finely chopped
1 jar(28oz) Ragu Hearty Robust Blend Pasta Sauce
1 container(15oz) ricotta cheese
2 c shredded mozzarella cheese(divided)
1 box 10 oz frozen chopped spinach(thaw and squeeze dry)
1/2 c grated parmesan cheese
2 eggs
1 tsp salt
1 tsp itlalian seasoning
16 lasagna noodles(cooked and drained)
Preheat oven to 375, in 12 in skillet heat oilover med heat and cook carrots,mushrooms,onions and garlic,cook until carrots are almost tender(5 minutes);stir in Ragu sauce and heat throughly;in med bowl combine ricotta cheese,1 1/2 c mozzarella cheese,spinach,parmesan cheese,eggs, salt and Italain seasoning and se aside;Using a 13 x 9 in baking dish evenly spread 1/2 c sauce mix,arrange 4 lasagna noodles lengthwise over sauce(over lapping edges slightly),spread 1/3 of of ricotla mixture over noodles,repeat layers ending with noodles, top remaining sauce and 1/2 c mozzarella cheese,cover with foil and bake 40 minutes,remove foil and bake for 10 minutes longer or until bubbling,

Answer 6

Well sweetheart, there is no special particular way you have to prepare lasagna.... there are many ways to do it! But, you can fo the food network .com site and get some wonderful recipes from different chefs like Paula Dean and Rachal Ray and Emeril Lagasse just to name a few! And they are simple to make. It all boils down to layers of your noodles ans sauce and cheese!

Answer 7

10-Minute Lasagna
Servings [Reset]
Keys : Pasta Jewish Jewish Kosher
Ingredients :

1boxlasagna noodles
1can(large) tomato sauce
2ctCottage cheese
American cheese to taste
2cupWater

Method :

* I feel it is my personal responsibility to let everyone in the world know about my 10-minute lasagna. It requires no boiling of noodles and you can cook it in a fleishig oven because the pan is tightly sealed ( at least according to my understanding).
* In an aluminum lasagna tin, layer as follows:
* 2 layers of lasagna noodles
* sauce
* cottage cheese
* sauce
* 1 layer of lasagna noodles
* American cheese
* sauce
* rest of lasagna noodles
* sauce
* Pour 2 cups of water over the whole thing. Courage! It will look terrible.
* Put a sheet of tin foil over it and tightly seal it. Bake in a 425 degree oven for about 1 hour. Let it rest before cutting it so it will not fall apart.
* That's it. You may make any additions you wish. I have added vegetables and different seasonings according to my mood and what I find in the pantry, but it is very acceptable to children plain.















Almost Vegan Lasagna
[Reset]
Keys : Pasta Italian Italy European Mediterranean
Ingredients :

FILLING
1cupGreen lentils, washed
2tblOlive oil
1lrgOnion, diced
1medCarrot, thinly sliced
1 1/2cupMushrooms, sliced
2xGarlic cloves, chopped
2cupTomatoes, diced
2tblTomato paste
1tblParsley
1tspOregano
1tspMarjoram
1tspSoy sauce
Salt & pepper to taste
PASTA
Lasagna strips, enough for 3 layers
BECHAMEL SAUCE
3 1/2cupWater
1/2cupCashews
1tspSalt
1/2tspWhite pepper
1xBay leaf
1xd Nutmeg
ROUX
1/4cupVegetable oil
1/2cupAll-purpose flour
TOPPING
1 1/2cupMozzarella style soy cheese OR Italian style almond cheese (optional)

Method :

* Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.
* Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.
* Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.
* BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside.
* Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving.


















Anne's Lasagna * RATING * 5 out of 5 1 reviews
Servings [Reset]
Keys : Pasta
Ingredients :

1lbGround turkey or hamburger
1lbItalian sausage
1xClove garlic, minced
1tblParsley flakes
1tblDried basil
1tspDried oregano
1dshOnion powder
2can(6-oz) tomato paste
1jar(16-oz) pizza sauce
1can(8-oz) tomato sauce
9xLasagna noodles
1ct(16-oz) cottage cheese (I use small curd)
2xEggs
1/2tspBlack pepper
2tblParsley flakes
1/2cupGrated Parmesan cheese
1 1/2lbMozzarella cheese (I use shredded)

Method :

* In large skillet, brown meats. Add garlic, 2 tblesp. parsley flakes, basil, oregano, onion powder, and sauces. Simmer while lasagna noodles cook according to package directions. Combine cottage cheese, eggs, pepper, 2 tblesp. parsley flakes, and Parmesan cheese. In 9 x 13 in. pan, layer:
* 1.
* noodles,
* 2. meat sauce,
* 3. cottage cheese mixture,
* 4. mozzarella cheese.
* Use 1/3 each time to make 3 layers. Bake at 375 degrees for 30 minutes. Let stand about 15 minutes before cutting and serving.
* Add garlic bread and a green salad, and you've got a feast fit for even Garfield!

Answer 8

Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan


Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

Answer 9

TRY THIS WEBSITE THEY HAVE GREAT RECIPES. landolakes.com