How do you make the perfect lasagne?

Answer 1

Marry an Italian woman.

Answer 2

Perfect Lasagna:

1¾ hours 1 hour prep
8-10 servings

1 (32 ounce) can crushed tomatoes
1/2 (1/4 ounce) bottle basil (regular size spice jar)
1 lb Italian sausage
1 (6 ounce) can tomato paste
1-2 pinch sugar
salt
pepper
1 lb lasagna noodles
1 (16 ounce) container ricotta cheese
1 (4 ounce) jar basil pesto
1 lb sliced mozzarella cheese

1. Brown the italian sausage in a large skillet.
2. Drain off excess fat, add the tomatoes and tomatoe paste and basil.
3. Simmer for about 5 mins and add a dash or two of sugar, salt and pepper to taste.
4. Continue to simmer while you boil the lasagne noodles until just shy of al dente.
5. Drain and set aside.
6. Mix together the ricotta and pesto.
7. Set aside.
8. Place a layer of noodles in the bottom of a lasagne pan or large casserole.
9. Place a layer of the ricotta mixture over this, then a layer of sliced mozzarella and finally a layer of the red sauce.
10. Repeat, ending with red sauce.
11. Bake in a 350 degree oven until bubbly.

Answer 3

I get lowfat ricotta, a favorite marinara sauce, TVP, spinach, lasagne noodles, and some mozerella and parmesan cheese.
Then I boil water and cook the noodles. When they are done and cooled, I start layering the ingredients in a casserole dish. (After I prepare TVP and mix with sauce)....making sure the shredded mozerella is on the very top, then I bake for about 45 minutes at 350, and during the last 5-10 minutes I take off the aluminum foil and turn up the heat to 400, and let the mozerella get kinda brownish...then I let it cool and eat it up! I have tried putting zuchinni in it, and that is pretty good, too.

Answer 4

SPINACH LASAGNA
3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces) spinach, well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes
Preheat oven to 375° F.
Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.

In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of noboil lasagna on the sauce, covering with another 1/2 cup of the sauce.

Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.

Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.

Allow to sit 10 minutes before serving.

Serves 8.

Delicious! :) Enjoy!

Answer 5

Depends on what you consider to be "perfect." My kids hated ricotta, so I omitted it, layering the noodles (cooked according to package directions), grated lowfat mozzarella, and spaghetti sauce (home made or bottled, good quality) with sauteed finely chopped vegetables (onions, mushrooms, zuccini, peppers, eggplant, extra garlic). When I lived in France, I discovered an more elegant version: make a white sauce and alternate it with the tomato-based sauce in layers. Lighter and creamy, but more pans to wash!

Now it's just me and my husband, who is vegetarian and wheat-intolerant, but we still enjoy lasagna. I use rice lasagna noodles (from Tinkyada), lowfat mozzarella (not nonfat, which doesn't melt right), and add tons of veggies to the sauce.

I spray the pan with release spray to make cleanup easier, then assemble the lasagna. The last layer is cheese. Cover with foil and bake 45 minutes at 350 degrees. Then take the foil off and let it bake another 15 minutes. Secret tip: let it stand about 10 minutes before cutting into it. Even though there are only 2 of us, I always make a full pan. It tastes even better the next day, and I cut up what's left to freeze in 2-portion sizes.

Answer 6

500g minced beef
large tin chopped tomatoes
chopped onion
squeeze tomato puree
mixed herbs
salt & pepper

1/2ltr white sauce either packet or homemade

Packet ready to use lasagne sheet

brown mince and onions in a heavy saucepan
Add tin of tomatoes, tomato puree, mixed herbs and salt & pepper simmer for about 30 mins.
Layer the meat sauce and the white sauce with the lasagne sheets finishing with a layer of white sauce.
Grate cheese over the top and bake in the oven for about 30-40 mins until it is nicely browned.

Serve with a jacket potato and a mixed salad

Answer 7

I cheat too. You cannot beat some good minced beef, Dolmio Red and white Sauce finish off with a nice strong cheddar cheese.

Answer 8

INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving

Answer 9

I always cheat and use Dolmio bolognese sauce, and the Dolmio white sauce too.

Still comes out absolutely delicious though with loads of medium strength cheddar and mozzerella melted all over it.

mmmmmmm

Answer 10

This is the way my mom always made it and we are cuban:(cuban lasangne)
ground beef (cook it seperatly)
ricotta cheese
mozarella cheese
parmaseian cheese
spagetti sauce
lasagne pasta
just layer it all starting with the lasagne
cook in oven