Best Homemade Lasgna Recipe?

Question

I'm looking for your best homemade lasagna recipe.
We especially like meat lasagna and lots of cheese!
Please include preparation tips if useful.

Thank You!

Answer 1

As an Italian myself and growing up on the stuff. The secret is a really good bolognese. Ground beef, pork and veal, sauteed in garlic, onion, celery and then wine. Add crushed tomatoes, a little tomato paste, dry basil leaf, salt and pepper, add water. Cook for approx 45min to 1hr.
Fresh lasagna sheets are nice and don't require pre cooking. Basically,
add sauce on bottom of dish, add pasta, more sauce, mozzarella and good quality Parmesan. Grate your own, NO saw dust called parmesan
Continue layering and finish off with sauce and cheese.
Cover and bake for approx 1hr.
A layer on top and in the middle is nice with bechamel (cheese sauce) is nice.
The Sicilian way is with peas, chopped up boiled egg and shredded ham in amongst the layers.
That's also nice.
Unfortunately its a recipe that needs to be made over and over again until you find the right quantities of sauce, cheese etc that you like and also the right amount of cooking to get it just right with your particular oven.
Most recipes on the net are not too bad. try looking at Italian cooking sites. Another piece of advice is keep it simple!!! The more herbs and crap you add and the more vegies, the more it drifts away from the traditional...
Hope it helps. I feel like lasagna tonight now.....mmmmmmmmmmm

Answer 2

This is one of my family's favorites; the cool part is, we are die-hard red-meat lovers, but I have been using ground chicken breast instead (to make the dish at least a BIT more healthful) -- and it's still a winner.

Cook the lasagna sheets and set them aside.

Sautee some sliced mushrooms in olive oil and with chopped garlic, and set aside.

"Brown" the ground chicken breast in olive oil (about 1.5 - 2 lbs.), as you would with ground beef. I season it with garlic salt, pepper, and Italian herb seasoning.

I make my own tomato sauce, using olive oil, tomato paste, tomato sauce, some fresh diced tomatoes, some chopped up basil, lots of garlic and onions, salt, pepper, a spoonful of brown sugar, and Italian herb seasoning.

Add the mushrooms to the sauce after the sauce has cooked. Then add the cooked ground chicken. Stir it all together and let it meld together on low for about 5 minutes.

Pour the sauce mixture onto the bottom of your lasagna pan. Then place the pasta. Then sauce mixture, then shredded mozzarella, parmesan, and a little romano cheese. Then pasta again, and repeat -- usually we get about 3 or 4 layers. The topmost pasta layer gets covered with a slight dose of sauce mixture and a heavy dose of cheese. Cover it all with foil, and put it in the oven at 350, for about 25 minutes.

Your house will smell like yummy food, and you will barely have leftovers.

I have also done this recipe using rigatoni noodles instead -- mixing the rigatoni with the sauce mixture but layering it with cheese, theni finishing it off in the oven. Always a big hit. Enjoy.

Answer 3

INGREDIENTS
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
DIRECTIONS
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Answer 4

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Answer 5

Use the one in the Betty Crocker cook book. It is excellent and easy.

Answer 6

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