whats the recipe for lasagne?

Answer 1

Lasagna

Get a 2 to 3 jars of spaghetti sauce (Ragu, Prego...), two packages of lasagna noodles, 16 oz of mozzarella cheese, 16 ounces of ricotta cheese, 1 egg, and a pound of ground beef.

Prep:
Cook the lasagna noodles until they are done.
Get a 9 x 13 pan ready.
In a sauce pan fry the ground beef, drain and add the spaghetti sauce and heat.
Mix the egg in with the ricotta cheese, and a little salt and pepper.
Slice or grate the mozzarella cheese.

Assembly:
On the bottom of the pan, put a little of the spaghetti sauce, so the noodles don't stick (or spray with Pam). Then put a layer of the noodles, so you can't see the bottom. Put the length of the noodles going the same direction as the length of the pan. If you have any space at the bottom, put pieces of noodles in to plug the holes. Then put half of the ricotta cheese spread over the noodles, then half the mozzarella cheese, and pour half of the sauce over the cheese, then start over, noodles, ricotta, mozzarella, sauce. Sprinkle the top with Parmesan cheese and bake for 30 minutes at 350 degrees F or until bubbly. Let sit for 15 minutes before serving.

Answer 2

It took me yrs of pratice, and i'm going to give u the
greatest recipe.
When cooking the noodles make sure u put a 1/8 of
a cup of veg oil in the water, and a tbl spoon of salt.
cook the noodles only until they,re firm but soft.
immeditely rinse them in cold water. ( if not it will
continue to cook. ) Then drop in a 1/4 of butter in it
and let it sit.
Dice a 1/2 or a 1/4 of garlic
Dice a 1/2 or a 1/4 of white onion
Sautee them both in a big pot with veg oil
when they begin to start to turn color
throw in a 1/2 pd of fresh ground serlion &
a 1/2 pd of fresh ground pork. ( itlian spicey for a little
zest. )
continulously keep stirring & mixing.
then add a sm can of tom paste
add a 1/2 a cup of water
as it browns add a can of dice tom & a can of plum tom
add another 1/2 cup of water.
stir and simmer in low heat for a 1/2 hr.
add a pinch of blk pepper, salt, ground oreg, sugar &
fresh greated percornio cheese, taste and adjust to taste.
Key secret A lg ricotta ch, added 2 eggs, paprika, & grnd
oreg, and stir w/a wooden spoon
here.s how it ties together
spray the pan w/spam spray
lay the noodles across @ the end one vertical
evenly lay on the sauce
lay the ndls like before
evenly lay on the rict ch, on top lay fresh basil leaves
ndls again. sauce on top sliced fresh (only) mozz ch &
greated ch
spray spam on alluminum foil & cover it
p;ace in a preheated oven 350%
uncover in a 1/2 hr , remove foil lower oven to 150%.
15 mins take out let it cool & enjoy

Answer 3

Basic lasagna recipe with ricotta cheese.
INGREDIENTS:
8 ounces lasagna noodles
2 tablespoons salt for cooking water
1 tablespoon olive oil
16 ounces low fat ricotta cheese
8 ounces sliced Mozzarella cheese
Sauce
1/3 cup grated Parmesan cheese
.
Sauce
.
1/2 cup finely chopped onion
2 cloves garlic, minced
3 tablespoons olive oil
1 pound ground chuck or round
1 large can (28 ounces) tomatoes
1 can (6 ounces) tomato paste
2 teaspoons salt
pinch cayenne pepper
1 teaspoon sugar
1/4 teaspoon dried basil
1 bay leaf
2 cups water
PREPARATION:
Start sauce about 30 to 45 minutes in advance.
Sauté onion and garlic in olive oil until onions are soft; add ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well.
Simmer slowly, uncovered, for 1 hour.
Cook noodles in boiling water with 2 tablespoons of salt for about 25 minutes, or until tender, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese. Bake, uncovered, at 325° for 45 minutes.
Serves 6.

Answer 4

Classic Lasagna Bolognese Recipe courtesy of Gourmet Magazine





2 pounds fresh pasta sheets cut into 4x17 inch strips
1 cup grated Parmigiano Reggiano cheese
1 Bichamel sauce recipe
1 Bolognese sauce recipe additional grated cheese for the Bichamel sauce
Bichamel sauce:
3 cups hot milk
6 tablespoons butter
6 tablespoons flour
1/2 each teaspoon salt and ground white pepper

Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux, a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool somewhat before using in the lasagna recipe.

Bolognese sauce:
2 tablespoons olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup chopped celery
1/2 cup finely chopped carrot
1 pound ground beef
Salt and pepper
1/2 cup dry white wine
2 cups canned plum tomatoes, seeds removed and roughly chopped
1 cup water

Heat the oil and butter together, over low heat, in a heavy bottomed pot. Add the onion, celery and carrot and cook till wilted. Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for between 3 to 4 hours. Stir frequently to avoid scorching the bottom of the pot and keep an eye on this simmering pot. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna.

Pasta:
2 pounds fresh pasta sheets, cut into 4 x17 inch strips
12 quarts water in a large pot suitable in which to cook the pasta
2 tablespoons salt
Large bowl of water with ice cubes to cool the pasta

Bring the 12 quarts water to the boil. Before cooking the pasta have all the equipment and ice water ready for the cooking and chilling process. Add the salt to the pasta pot, re-boil and begin to blanch or par-cook the pasta in batches. Cook each batch for 2 to 3 minutes in rapidly boiling water before using a large wire strainer to scoop out the cooked pasta, submerge in the ice water and then resume cooking another batch of pasta using the same method. Small bathes ensure uniform cooking and cooling. When the pasta sheets have cooled in 1 or 2 minutes, remove them from the water and place them on paper towels to dry. When all the pasta has been cooked in this manner the lasagna may be assembled.
Assemble and bake the lasagna:
Pre-heat the oven to 375 degrees f.
Spread some Bichamel on the bottom of the baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of Bichamel, evenly sprinkle on some grated Parmigiano cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is Bichamel sauce with Parmigiano sprinkled on. When the baking dish is completely filled the lasagna is ready to be baked. Place into the oven and bake for 45 minutes until the top has begun to brown and the edges are crispy.

Answer 5

M&M Meat......already prepard, just toss it the oven and cook.
mmmmmmmmmmmm good!