a really good recipe for lasagna?

Answer 1

i like no-sagna - i adapted rachel ray's version into this:

1 box shaped pasta or frozen cheese tortilini
1 jar fave spag sauce
1 16oz container ricotta cheese
1 cup italian shredded cheese blend

boil pasta until done, reserve 1/2 cup pasta water and drain.
in large bowl, mix hot pasta, water and cheeses until well combined and gooey. pour sauce over and serve.

or, for a more traditional receipe:

1 lb lean ground beef
1 big can tomato sauce
2 cans roasted garlic tomato paste
1 box no-boil lasagna noodles
1 16 oz ricotta cheese
1 8 oz cottage cheese
1 cup kraft mediterrain crumbles (more gooey than shred)

brown beef & drain - season to taste w/ garlic powder, onion powder, salt & pepper. add water if needed to thin & 2 Tbls sugar to kill the acid. empty all 3 cans of tomato sauce/paste, stir until well mixed. in a bowl, mix all 3 cheeses until combined. line baking dish and begin to layer - sauce, noddles, cheese, sauce, noodles, cheese, sauce (be sure to end w/ sauce) bake @ temp recommended on the package, then top w/ any remaining cheese and broil until bubbly.

Answer 2

simple lasagna --- 1 and a half pounds of ground beef ,1-26 oz. can spaghetti sauce 1- 12 oz. shredded mozzarella cheese 1- 24 oz. small curd cottage cheese 1 pound uncooked lasagna noodles. brown ground beef,drain excess grease off the burger.in a 13x9x2 pan, layer sauce then noodles then meat then cottage cheese then mozzarella cheese then noodles then sauce then meat then cottage cheese then mozzarella cheese then top with noodles then sauce being sure to cover the noodles and end with mozzarella cheese on top.dont worry about getting noodles to the edges of the pan as noodles will expand.bake in a preheated 350 degree oven for 45 minutes. this is very good.my family loves this and i like not having to mess up another pan to cook the noodles in.good luck/

Answer 3

Lasagna

INGREDIENTS
1 (16 ounce) package lasagna noodles
1 pound ground beef
1 onion, chopped
salt and pepper to taste
1 tablespoon Italian seasoning
4 cups ricotta cheese
1 cup grated Romano cheese
2 1/2 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese
2 medium zucchini, sliced
1 cup fresh basil leaves

DIRECTIONS
Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.

Answer 4

I've actually made this for my friend(I don't eat meant) and he loved it:)
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 5

your fav sauce, ricotta cheese, cottage cheese, uncooked noodles and mozarella. put sauce on the bottom then line it with pasta, mix the ricotta and cottage cheese togather and put down a layer of that then the mozarella then more sauce then noodles again and keep going till you run out of stuff i usally end up with three layers, tip: put a layer of sauce on top of the cheese befor you bake it so the cheese dosent burn and cook it (depending on your oven)for 1 hour at 350 degrees. i just made it last night. yum!

Answer 6

Sub oregano for a pinch of shwag!

Answer 7

go to www.epicurious.com
great recipies