recipe for lasange?

Question

Traditional homemade beef lasange?

anybody know?

Answer 1

Basic Beef Lasagna

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 , below
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 2

Mexican Lasagna With Beef Video Recipe

http://cooking-video.blogspot.com/2007/10/mexican-lasagna.html

Answer 3

************Quick and easy Lasagna

2 containers (15 oz.ea) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
½ cup grated Parmesan Cheese
2 eggs
2 jars (1lb. 10oz each) Ragu Old World Style
12 uncooked lasagna noodles

1. Preheat oven to 375. In bowl, combine ricotta cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese and eggs.

2. In 13x9 inch baking dish, spread 1 cup pasta sauce. Layer 4 uncooked noodles, then 1 cup pasta sauce and ½ of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups pasta sauce.

3. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining pasta sauce, heated.

* or use 1 jar (2 lbs. 13 oz..) Ragu Old World Style Pasta Sauce.

VARIATION: For a twist on classic……. Add 1 lb. ground beef, cooked, to Pasta Sauce.

NOTE: Recipe can be halved. Bake in an 11x7 inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.

Answer 4

I don't follow a recipe.

I brown up a mix of ground beef and sausage, drain, season with garlic salt and pepper.

Add that to my sauce which is a few cans of tomato paste and one of tomato sauce (you want your sauce thick) I use seasonings we like, basic Italian seasonings, I put in some olive oil, a bit of crushed garlic, Parmesan cheese and sugar and keep it simmering and I taste it as I go and add as I need to.

I use a mix of cottage cheese and egg for my filler.

I boil noodles only until al dente.

When I'm ready to layer I use a big deep pan and put a bit of meat sauce in the bottom, a layer of noodles, meat, cottage cheese mix and mozzarella and keep layering till I end with mozzarella.

I cover with foil, but tent it so it doesn't stick to that top layer, bake at 350 for about 45 minutes, take tin foil off and return to oven for about 15 minutes. Take out and let it stand for at least 15 minutes.

Answer 5

BEEF LASAGNA

1 lb. ground beef
1 sm. onion
Garlic powder, sweet basil, ground oregano, black pepper to taste

Brown together; set aside.

TOMATO SAUCE:

1 (1 lb.) can tomatoes
1 (15 oz.) can tomato sauce

Season with:
2 tbsp. sugar
1 tbsp. garlic powder
1 tsp. each basil, oregano
1 tbsp. onion powder

3 c. creamed cottage cheese

Mix cottage cheese with: 2 lg. eggs

1 lb. Cheddar cheese, shredded

Brown beef with onion, season to taste.

Prepare tomato sauce or use prepared sauce. Heat oven to 350 degrees.

In 9x13x2 inch pan layer as follows: Noodle layer, 1/2 cup sauce, cottage cheese mixture, noodle layer, ground beef mixture, 1 - 1 1/2 cups tomato sauce, 1/2 pound Cheddar cheese, noodle layer, (optional 1 small can mushrooms, green/black olives, sliced pepperoni), 1 cup tomato sauce, 1/2 pound (or to taste) each Mozzarella and Cheddar cheeses. Bake uncovered 45 minutes. 12 servings.

Answer 6

Ingredients:
4 rashers pancetta or smoked bacon, finely sliced
a pinch of cinnamon
1 onion, finely chopped
1 carrot, finely chopped
2 cloves of garlic, peeled and finely chopped
2 handfuls of fresh herbs (sage, oregano, rosemary, thyme)
olive oil
400g/14 oz shin of beef or stewing beef, minced coarsely
200g/7 oz pork belly, skin removed, minced
2 x 400g tins of good-quality plum tomatoes
2 glasses of red wine or water
2 bay leaves
1 butternut squash, halved, deseeded and roughly chopped
1 tbsp. coriander seeds, bashed
1 dired red chilli, bashed
sea salt and freshly ground black pepper
400g/14 oz fresh lasagne sheets
400g/14 oz mozzarella, torn up

for the white sauce
1 x 500ml tub of creme fraiche
3 anchovies, finely chopped
2 handfuls of freshly grated Parmesan cheese
optional: a little milk

Directions:
Preheat the oven to 180 degree C/350 degree F/Gas 4. In a large casserole-type pan slowly fry the pancetta and cinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 tbsp of olive oil. Mix together, then add the beef and pork. Cook for about 5 minutes, then add the tinned tomatoes and the wine or water. Add the bay leaves and bring to the boil. Then get some greaseproof paper, wet it and place it on top of the pan with a pid placed on top as well. Then place in the preheated oven for 2 hours or simmer on the hob over a gentle heat for around an hour and a half. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed-up coriander seeds and chilli. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side. Mix together your creme fraiche, anchovies, and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk.

Turn the oven to 200 degree C/400 degree F/Gas 6. To assemble the lasagne, rub an earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them over the side. Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with some extra Parmesan. Cook in the preheated oven for 30-35 minutes until golden.

Bon Appetit