Can anyone give me a good recipe for Lasagnia?

Question

I've been wanting to make one for a long time..but havent really gt down to looking for a recipe...It would be great if someone would like to share some of their techniques..thanks..and yea..I don't use wine or alcohol in food.

Answer 1

Lasagna

* 1/2 cup chopped onion
* 2 cloves garlic, finely minced
* 2 tablespoons olive oil
* 2 pounds lean ground beef
* 2 cans (12.5 ounces each) tomatoes
* 1 can (15 ounces)
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 16 ounces lasagna
* 2 cups ricotta cheese
* 16 ounces sliced mozzarella cheese
* 1/2 cup grated Parmesan cheese

Chop onions and garlic. Heat oil in skillet; add onions, garlic, and ground beef. Mix together, breaking up beef, and cook until beef is lightly browned. Pour off excess fat. Add tomatoes, tomato sauce, oregano, salt, and pepper. Simmer for about 45 minutes, stirring occasionally, until some of the liquid has evaporated and mixture is thickened to sauce consistency.
Meanwhile, cook lasagna in boiling salted water, following package directions. Cook until tender; drain thoroughly and rinse with cold water until cool enough to handle.
In a large baking pan (13x9x2-inch) spread 1/3 of the sauce in the bottom. Cover with a layer of lasagna, using about 1/2 of the noodles. Spread with half of the ricotta cheese, then top that with about 1/3 of the mozzarella slices; sprinkle with Parmesan cheese. Repeat with the next layer then top with remaining 1/3 of sauce.
Bake at 350° for 25 to 30 minutes, or until hot and bubbly. Top with remaining cheese about halfway through baking. Cut in squares to serve.

Answer 2

Lasagna
Ingredients:
1 clove garlic, minced
1 teaspoon Italian seasoning
Salt and pepper
8 ounce can tomato sauce
28 ounces zucchini (about 1 3/4 pounds)
15 ounces ricotta
add a bit extra Italian seasoning to taste!

10 ounce pkg frozen spinach defrosted and drained
2 eggs
Pinch chopped parsley
1/2 cup shredded parmesan (2 ounces)

Directions:
Mix the tomato sauce, garlic, and Italian seasoning. Beat the eggs with
the ricotta; add a little salt and pepper and the parsley. Thinly slice
the zucchini lengthwise (about 1/8-inch thick - do not peel).

Grease a 9x13" baking pan.Place a thin layer of tomato sauce on the
bottom. Layer everything in this order: 1/2 zucchini, salt and pepper, all
of the ricotta, all of the spinach,1/2 zucchini, salt and pepper, Pour
the remainng tomato sauce mixture on top and aprinkle with parmasean
cheese.

Bake at 325 degrees for 45 minutes to an hour until bubbly and zucchini
is cooked well.

Answer 3

My favorite recipe has been complimented every time.
I make the sauce home made with tomato puree (thicker than sauce). Add ground beef and Italian sausage in very small pieces if you like. Italian spices, mostly dried parsley flakes and basil. Go light on the oregano! Salt and pepper to taste. Add a table spoon or 2 of sugar to counteract the acidity of the tomatoes.
I add chopped celery, but that is optional.
Make a cheese filling with the following:
3 eggs
I lg. container Ricotta cheese
8 oz. Mozzarella cheese, grated
4 oz. parmesan cheese, grated, or from the box.
Blend the cheese mixture together with a mixer.
Layer the noodles, sauce and cheese filling.
The beauty of the cheese filling is that is cooks up with a fluffy texture and a rich taste. It also holds up better when you serve the lasagna in sliced portions.
I hope this helps. If the lasagna noodles are COMPLETELY covered in sauce, you can place them in the pan without boiling them first. They also make special noodles made NOT to boil. It says so on the box.

Answer 4

Italian Sausage Lasagna
INGREDIENTS
2 Italian sausage links, casings removed
1/4 cup chopped onion
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
DIRECTIONS
Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
Spread 1/4 cup sauce in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
Cover; bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.

Answer 5

Baked Lasagna

In 3 qts of rapidly boiling water with salt (1 tsp. if desired) and 1 TBS. vegtable oil stir in the lb. of noodles and boil uncovered til tender but firm (10-15 mins.) Drain

1 lb. Lasagna noodles 1 lb. Mozzarell Cheese(grated)
2 eggs 4 TBS. grated Parmesan cheese
1 lb. Ricotta cheese


Meat Sauce

1 lb. ground meat(1/2 beef & 1/2 pork) 1 Lg (No, 3) can tomatoe puree
1/4 cup oil 1 1/2c. water
1 onion chopped 1 tsp. salt
1 clove garlic (chopped) 1/2 tsp pepper
1/4 c. chopped parsley 1 tsp. basil

Beat together egg and Ricotta. Set aside. Saute in oil, onion, garlic and parsley. Add meat and brown. Add tomato puree, water, salt, pepper and basil. Simmer 45 mins, Grease baking dish and cover bottom with meat sauce. Layer 1/2 of Lasagna noodles and cover with meat sauce, mozzarella, Ricottta mixture and sprinkle with Parmesean. Repeat with remaining noodle, meat sauce and cheeses. Bake at 350* for 30 mins.
Serves 8

I also add the Mexican 3 cheese and the Pizza 3 cheese. I love cheese.
I have made this for a good many years, and always get rave reviews. Enjoy

Answer 6

1 lb hamburger (browned and drained)
1 lb pkg of lasagna noodles
15-16oz container cottage cheese
1 lg jar spagetti sause
1 lg onion(diced)
2 beaten eggs
2 lb shredded mozarrella(less if desired. i like lots of cheese)

boil a pan of water on high till at a rapid boil add noodles and let it come back up to a full boil for 3-5 min.
rinse noodles and leave in water
mix spagetti sauce, hamburger and onion together in one dish
mix cottage cheese and eggs together in another bowl
spoon a third of hamburger sauce mix into bottom of baking dish
next put a layer of noodles
then a layer of cottage cheese egg mix
top with some shredded cheese
repeat layers till pan is full ending with a layer of meat sauce or noodle top with remaining shredded cheese. place in oven on 350 for about 30-45 min depending on your oven.(when the cheese is a light crispy gold its done)
i also have a good chicken fajita recipe if u would like it email me at [e-mail]

Answer 7

LIGHTER LASAGNA
An easy no-bake lasagna.
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 pounds chopped plum tomatoes (about 4 cups)
1/3 cup plus 2 tablespoons chopped fresh basil
1 cup low-fat ricotta cheese
1/4 cup (packed) grated low-fat mozzarella cheese

8 lasagna noodles, freshly cooked, cut crosswise in half
1/4 cup freshly grated Parmesan cheese




Heat oil in large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add tomatoes with any juices; simmer until slightly thickened, about 10 minutes. Stir in 1/3 cup basil. Season with salt and pepper.
Stir ricotta cheese in small saucepan over medium-low heat until just heated through. Add mozzarella cheese; stir just until melted, about 1 minute. Season to taste with pepper.

Spoon 1/4 cup tomato sauce into bottom of each of 4 shallow bowls. Place 2 hot lasagna noodle halves side by side atop sauce in each bowl. Top with 1/4 of cheese mixture, then with 2 more noodle halves. Divide remaining sauce among bowls. Sprinkle with Parmesan and remaining 2 tablespoons basil; serve.

Per serving: calories, 314; total fat, 7 g; saturated fat, 2 g; cholesterol, 10 mg
Makes 4 servings.

Answer 8

LASAGNA RECIPE: (Serves 8-10 at one sitting)

Ingredients:
1 to 1 1/2 boxes of curly noodle Lasagna noodles.
1 large container of Ricotta Cheese (Whole Milk kind)
1 large "brick" of Mozzarella Cheese (Whole Milk kind)
(You may substitute the Skim Milk kind of cheeses for
the whole milk if you MUST, but, it's not going to
taste quite as good, in my humble opinion).
1 package of 6 Mild Italian Sausages
1 to 2 pounds Ground Chuck meat.
2 to 3 jars of Ragu Meat Flavored Spaghetti Sauce
2 Eggs
1 Tablespoon of Oregano
1/2 Cup of ground Parmesan Cheese
1 Large Roasting Pan
1 Roll of Aluminum Foil
1 Large Mixing Bowl.

Directions:

First, cook the sausages over a low heat on the stove top.

Second, break the ground chuck into small pieces and saute over a low heat,
continually breaking the pieces up so they're small.
(Drain both sausage and ground chuck on paper towels and cover)

Third, Put the Ricotta in a large mixing bowl, add the two eggs
and Oregano, and stir with a mixing spoon, thoroughly.

Fourth, slice up the Mozzarella chunk into small pieces...any shape, but not
too large in size....maybe like you'd slice carrots for a stew.

Fifth, start boiling a LARGE pot of water, or two smaller ones, into which
you've put a teaspoon of salt, and added a tablespoon of vegetable oil, like
Wesson, to the water. While the water is coming to a boil, slice up the
sausages into little pieces, about the size of peas or a dime. Just so
they're not big chunks.

Sixth, when water is boiling well, cook the lasagna noodles as per the
directions on the box....usually about 9 minutes in boiling water.

Seventh, drain the noodles in a collander, and RINSE WITH HOT WATER, THEN
WITH COLD WATER. (Believe me, rinsing it with the hot water first removes a LOT
of that starchy taste).

Eigth, take a large roasting pan or lasagna pan, and pour enough
tomato sauce in it to cover the bottom well.

Now start layering lasagna noodles to form one layer across the
bottom, with the curly edges overlapping one another. Then,
put on some more sauce, then add some of the sausage pieces,
ground chuck, Ricotta cheese, and mozzarella cheese, and a bit more sauce.
Then add another layer of lasagna noodles.

Continue making the layers as above, so that you end up with a top layer of
noodles, covered slightly with more tomato sauce, and sprinkle the 1/2 cup of
Parmesan cheese and some mozzarella cheese over the top.

Ninth, take some aluminum foil, preferably heavy duty, and TIGHTLY cover the
pan with it.
(At this stage, I usually put the whole pan in the fridge, and cook
it the next day, just personal preference).

Tenth, when ready to cook it, put it in an oven set at around 325 to
350 degrees, and cook for about two hours, making sure the foil
stays tight on the pan.

That's it......then take the pan from the oven, uncover it, and let
it sit for about 10 minutes, so that it sort of "solidifies" a bit.
Then use a spatula to cut out sections, put on plates, and enjoy!
Any leftovers can be put in containers and put in the fridge for
later eating for a few days, or sealed tightly in freezer designed
containers and frozen for use up to about a month later.

Answer 9

STOFFERS OUT THE BOX

Answer 10

try ichef.com