what is the best way to make lasagna?

Question

im looking for a good recipe and i could use a little help...

Answer 1

Hi I'm Italian and I'm writing from the centre of Italy
I write my family recipes for lasagne

CLASSIC LASAGNE
Ingredients

500 g (1,1 lb) fresh lasagne
85 g (3 oz) bacon
200 g (7 oz) minced beef
200 g (7 oz) minced pork
85 g (3 oz) raw ham, in a piece
125 g (4 1/2 oz) fresh sausage
2 young fresh onions
1 carrot
1 celery stick
1 400 g (14 oz) can peeled tomatoes
250 ml (8 fl oz - 1C) red wine
200 ml (7 fl oz - 3/4 C) vegetable stock.
8 tablespoons extra virgin olive oil
75 g (2 1/2 oz) unsalted butter
200 g (7 oz) grated Parmesan cheese
Salt
Pepper, if like

For béchamel

60 g (2 oz) white flour
60 g (2 oz) unsalted butter
600 ml (21 fl oz - 2 1/2 C) milk
Pinch grated nutmeg
Salt
Pepper, if you like.


Prepare the sauce (ragù). Peel and crumble sausage. Chop raw ham. Purèe peeled tomatoes in a blender or food processor until smooth. Prepare vegetable stock.
Clean and wash onions, carrot and celery; chop them together with bacon. Put them in a saucepan together with 4 tablespoons olive oil and 30 g (1 oz) butter. Let them fry lightly for few minutes and then add sausage, raw ham and meats. Brown all the ingredients a bit and then pour red wine into the saucepan; let it evaporate over a fierce heat. At this point add purèed tomatoes and stock, lower the flame, season to taste with salt and pepper, and keep on cooking for about 3 hours, half-covered, stirring now and then. Add other stock, if necessary.
Meanwhile you have to cook lasagne according to the instructions on the package. Remember: it's important to add 4 tablespoons olive oil into the water! This avoids that pasta rectangles stick. Remove lasagne from boiling water with 2 skimming ladles, cool them in cold water and arrange on a napkin in order to let them dry.
Prepare béchamel
(Bechamel recipe: Melt flour in cold milk in a little saucepan; you have to avoid to do lumps. A suggestion could be to use a whisk (blender). Add butter, cut into little pieces; season to taste with salt and begin cooking over a very low flame. Stir continuously with a wooden spoon until sauce thickens. In this case this sauce must not be too thick.)

Preheat oven to 180°C (350°F). Butter a shallow ovenproof dish. Line the bottom with a layer of lasagne and spoon in some tablespoons sauce and béchamel; sprinkle with Parmesan. Cover with lasagne and continue until all the ingredients are used up, bearing in mind that the top layer must be of béchamel mixed with sauce. Sprinkle with Parmesan and arrange some pieces of butter on the top. Bake for about 30 minutes or until the surface is golden. Remove the dish from the oven; wait 5-10 minutes before serving. You have to serve this dish in its cooking dish

VEGETARIAN LASAGNE
2 carrots
2 stalks celery
2 fresh young onions
1 pepper
1 little eggplant (aubergines)
2 little zucchini (courgettes)
1 400 g (14 oz) can red beans
700 ml (25 fl oz - 3 C) tomato purée
200 ml (7 fl oz - 3/4 C) white wine
4 tablespoons dried chives
4 teaspoons dried bay leaves, chopped
2 teaspoons dried marjoram
2 teaspoons dried tarragon
4 tablespoons fresh parsley, finely chopped
Some fresh basil leaves
12 tablespoons extra virgin olive oil
250 g (8 1/2 oz) mozzarella cheese
Lasagna
Dry breadcrumbs
Salt

Clean all the vegetables, wash and cut into very little pieces. They should have the size of a pea. You could also chop them with a food processor. Before cutting pepper, remember to remove its seeds; remember also to remove the central part of zucchini and eggplant.
Put carrots, celery, onions, pepper, eggplant and zucchini, all chopped, in a large saucepan together with wine, aromatic herbs, parsley, tomato purée and oil. Add some water, season to taste with salt and cook, half-covered, over a gentle heat for at least 30 minutes. Stir with a wooden spoon now and then. If necessary, add other warm water. Few minutes before the end of cooking pour beans and chopped basil into the sauce.
You have to buy lasagna ready to use in baking dish; that is, it isn't necessary to boil them before baking.
Cube mozzarella. Oil a deep shallow baking dish and sprinkle with dry breadcrumbs. Preheat oven to 200°C (400°F). Pour some sauce on the bottom of the baking dish; arrange pasta over the sauce, pour other sauce and sprinkle cubed mozzarella. This is your first layer of lasagna. Kep on making other layers in the same way until you finish all the ingredients. The last ingredient must be mozzarella.
Bake for 25-30 minutes. Remove from the oven and let lasagna rest for some minutes before serving.

Answer 2

TUNA LASAGNA

Cream Sauce:

3/4 cup flour
1/3 cup oil/butter
1 cup milk
dash salt and pepper

Lasagna:

2 tins tuna (drained)
2 med. onions (cubed)
1 clove garlic
2 cups cut mushrooms
1 tin whole tomatoes
1 (small) tin tomato paste

Lasagna Pasta:

3 cups grated mozzarella cheese
3 tablespoons grated Parmesan cheese

Cream sauce: Mix together flour, oil, salt and pepper until you have created a paste.
Heat the milk in the microwave (about 2 mins) and pour little by little over the flour mixture until you have created a sauce. Sat aside.

Lasagna: Pre-heat oven at 350° In a medium bowl mix together tuna (drained), and the tomato paste. Add in the whole tomatoes (should have about four or five) and about half of the juice in the tin (as per taste). Add garlic, onions, mushrooms, salt and pepper to taste and set aside.

Cook your lasagna noodles. Take a large pan (lasagna pan) and oil the botton with a little bit of olive oil. Put in two layers of pasta, cover with half the tuna mix, cover the tuna mix with half the mozzarella.

Pour half your cream sauce and pour it over the cheese. Do the same thing with the next layer, only finish it off with the Parmesan cheese. Cook covered for approximately 30-40 mins and then uncovered until brown.

This is quick, easy and very good!!

Preparation time: 15 min Cook time: 45 mins.

Answer 3

Lasagna Recipe

Easy Lasagna
8 ounces lasagna noodles
1 pound lean ground beef
1/2 cup chopped onion
8 ounces mushrooms, optional
1 jar (about 16 ounces) spaghetti sauce, your favorite
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf basil, crumbled
1 1/2 cups ricotta cheese
2 cups shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese



Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.

Answer 4

This is an extremely simple version:

I use ground turkey to reduce bad fats. I brown 2 pounds with sprinkles of worcheshire sauce, a couple pinches of some general Italian mixed dry spices, and a tablespoon of Knorr granulated beef bullion.

I take a large tub of ricotta cheese (which basically has the consistency of sour cream), mix in 3 beaten eggs, and a couple of pinches of Italian Spices.

I use a large glass rectangular Pyrex dish.

I put down a layer of ground meat, covered with a layer of Prego or Ragu spaghetti sauce, covered with a layer of the cheese, then a layer of dry lasagna noodles, then I repeat until the pan is full.

I bake for an hour at 350*F - watching closely.

The dry noodles soak up juice and soften as they cook.

You can add layers of peeled and sliced egg plant, you can add mushrooms or onion or bell peppers... etc.

This isn't a gourmet recipe, but it will work well.
Peace hon.

Answer 5

WHITE SAUCE
2 tablespoons of butter
2 tablespoons of cornflour
1 1/2 table spoons of water
2 cups of milk
salt and pepper

SAUCE
500gms of mince meat
Jar of Pasta Sauce
1 onion diced
2 cloves of garlic

2 cups of grated tasty cheese

Tip :-: Soak Pasta in hot water so it will soften up and cook better.

melt butter
add corn flour
then add water
stir well
add milk
stir till thick.

cook mince, onion and garlic
add the jar of sauce
leave to cool down 5-10min

get some pasta sheets and lay them down in a greased tray
then add a layer of meat then cheese then white sauce.
repeat the process till mixture is finished.

Cook for 1 Hour in a moderate oven (180 degrees)

Answer 6

I buy the lasagna noodles I'm not sure what they are called but i boil them. I spray the can with cooking spray.. Than i brown the hamburger and drain the grease after its brown.. than i add pr-ego sauce to it and seasons to the hamburger than i add it than layer the noodles on top of it . than i add the Maricela cheeses on top and cook for 30 mins at 350. i hope that helps..

Answer 7

THE BEST ONE


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

1. 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.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C).
4. 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.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.