Easy way how to make lasagna?

Question

I want to make a really nice lasagna but I'm really bad at making it.
Can anyone give me some easy steps on how to make a cheese lasagna.
And how long it takes to cook.
I try to follow recipes, but it still doesn't come out right.
Thankyou :)

Answer 1

Spinach Lasagna with Swiss Cheese Sauce
8 servings
Prep: 40 minutes
Bake: 35 minutes

Ingredients
8 dried lasagna noodles
2 slightly beaten egg whites
1 15-ounce carton light ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
6 ounces reduced-fat Swiss cheese, finely chopped
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg (optional)
Nonstick cooking spray
1-1/2 cups sliced fresh mushrooms
1/2 cup thinly sliced green onions
1 12-ounce can (1-1/2 cups) evaporated fat-free milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
Paprika

Directions
1. Cook lasagna noodles according to package directions, except omit any oil or salt; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.

2. For filling, in a large bowl combine the egg whites, ricotta cheese, spinach, half of the Swiss cheese, the Parmesan cheese, and, if desired, nutmeg.

3. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. Spread about 1/3 cup of the filling on each lasagna noodle. Starting from a short end, roll up each noodle. Place the lasagna rolls, seam sides down, in the prepared baking dish; set aside.

4. For sauce, lightly coat a medium saucepan with cooking spray. Heat skillet over medium-high heat. Add mushrooms and green onions; cook and stir about 3 minutes or until vegetables are tender. In a medium bowl stir together 1/4 cup of the evaporated milk and the flour until smooth; stir in the remaining evaporated milk and the salt. Stir the milk mixture into the mushroom mixture. Cook and stir until thickened and bubbly. Remove from heat. Stir in the remaining Swiss cheese until melted. Pour the sauce over the lasagna rolls.

5. Bake, covered, in a 350 degree F oven about 35 minutes or until lasagna rolls are heated through. To serve, sprinkle with paprika. Makes 8 servings.
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Three-Cheese Lasagna
12 servings
Prep: 50 minutes
Bake: 35 minutes

Ingredients
2 medium eggplants (2 lb.), chopped (11 cups)
2 large red onions, halved crosswise and thickly sliced (about 2 cups)
2 cloves garlic, minced
1 cup snipped fresh sweet basil or purple basil
1/4 cup olive oil
12 dried lasagna noodles
8 ounces Gruyere cheese, finely shredded (2 cups)
1 15-ounce carton ricotta cheese
12 ounces goat cheese (chevre)
1 cup whipping cream
2 eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 teaspoons finely shredded lemon peel

Directions
1. Preheat oven to 450 degree F. In a roasting pan combine eggplant, onion, and garlic. Add 1/2 cup of the snipped basil and the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes or until vegetables are very tender, stirring once; set aside.

2. Meanwhile, cook lasagna noodles according to package directions; drain and set aside. For filling, in a food processor bowl* combine 1-1/2 cups of the Gruyere cheese, the ricotta cheese, goat cheese, whipping cream, eggs, salt, black pepper, and crushed red pepper. Cover and process until just combined.

3. Reduce oven temperature to 375 degree F. Spoon one-third of the eggplant mixture evenly in the bottom of a 3-quart rectangular baking dish. Layer with 4 noodles and one-third of the filling. Repeat layers twice, starting with eggplant and ending with filling. Sprinkle with remaining 1/2 cup Gruyere cheese. Cover with nonstick aluminum foil. Bake for 20 minutes; uncover and bake 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Sprinkle top with 1/2 cup basil and the lemon peel. Makes 12 servings.

To Make Ahead: Prepare lasagna as directed but do not bake. Cover and refrigerate up to 24 hours. Bake, covered, in a 375 degree F oven for 40 minutes; uncover and bake 20 to 25 minutes more or until heated through. Let stand 15 minutes before serving. Top as directed above.

*Note: If you do not have a food processor, combine filling ingredients in a large bowl. Beat with an electric mixer on low speed until combined.

Answer 2

Right now they have lasagna noodles that you don't have to cook. I recommend starting with those.

O.K. for the filling, get a container of ricotta cheese, a package of frozen spinach, eggs, parmesan and mozzarela. A jar of your favorite spaghetti sauce. Salt and pepper.

Defrost the spinach and squeeze it dry with your hands.

Empty the ricotta into a mixing bowl, add 1 egg, 1/2 C. grated parmesan cheese and mix thoroughly. Add the spinach and salt & pepper to taste and mix.

Get a square or rectangular with at least 2 inch sides. Spray it with cooking spray or coat with olive oil.

Ladle enough sauce to lightly cover the bottom of the pan. Place noodles in the pan to cover but don't overlap.

Spread a layer of the ricotta mixture, sprinkle a little parmesan and some mozzarela and then cover with the sauce. Make another layer in the say way, in the same order.

When you have filled the pan within about 1/4 inch of the top. Finish it with sauce and more Mozzarela and parmesan.

Bake in a 350 degree F. oven for about 45 minutes. The cheese shold be melted and slight brown and the sauce should be bubbling.

Remove from the oven and set on a rack to cook for about 10 or 15 minutes. Cut and serve.

If you really like cooking you could make your own sauce.

Answer 3

Easy, Low-fat Chicken Lasagna:

1¼ hours 30 min prep
8 servings

2 boneless skinless chicken breast halves, cooked and diced
2 cups shredded part-skim mozzarella cheese
8 tablespoons freshly grated parmesan cheese
1 (24 ounce) container fat-free cottage cheese
1 small yellow onion, diced
1 tablespoon olive oil
12 lasagna noodles
1 yellow bell pepper, diced
8 basil leaves, julienned
1/2 cup fresh parsley, chopped
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
1 tablespoon coarse garlic salt
1 teaspoon cayenne pepper

Preheat oven to 375 degrees.
In 1 T olive oil saute the onion and bell pepper until translucent.
Add chicken and set aside.
Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
Repeat this process until finished.
Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.

Answer 4

first of all you will need the no boil kind of lasagna, it is great you just take it out of the package and use it! make a thick spaghetti sauce or get a jar of a good one like Classico,
next stir an egg,1/4 c. parmesan cheese, salt and pepper into a pint of ricotta cheese. then put a layer if sauce in the lasagna pan then the pasta,then a layer of the ricotta mixture,then a sprinkling of mozzerella,then sauce,pasta,ricotta, mozzerella and end with mozzerella& parmesan on top bake at the temp and time listed in the lasagna box. this lasagna is delicious and slices into nice even squares. Hope it helps you.

Answer 5

************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 or sausage, 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 6

Look for the easy cook noodles. They do not need to be precooked and have a recipe right on the box. I've also seen lasagna kits that come in a plastic bucket but not sure where.

Answer 7

I think that you probably have a phobia, once something comes out wrong we try different recipes. People cook differently, altitutdes make a different, sauces, etc. I had to edit this. Use a lot of sauce when you are layering with no bake lasagna noodles.

First is the sauce. If you make your own sauce have at least 4 quarts on hand. If not, but at least 4 jars of your favorite sauce.

Next is the cheese. Mix together 1 large container of ricotta, 1/4 c. parm, and about 1 tsp. each salt, pepper and oregano. Taste it. It should taste good on it's own. And you won't die from egg diseases, we have all eaten raw cookie dough and cake batter.

Then begin to layer. I like mine more filling and less pasta, but it's up to you.

Sauce (a nice layer, you don't want your pasta to stick to the bottom of the pan), pasta, sauce, meat if you like (I prefer spicy turkey sausage, but any meat you like would do) or spinage is another good option, next dollop your ricotta cheese mixture (I try to use 1 tsp. about 1" apart) and mozz cheese. Keep on layering. Finish with a good layer of sauce, bake covered at 350 for about 1 hour.

I like to top with fresh mozz cheese. But this is not necessary or traditional.

One thing many people don't realize is lasagna pans are very deep. Get a tin pan unless you make it that often. We expect deep cheesy lasagna. And then let it cool for about 15 minutes before you even begin cutting it. Have extra sauce for the side. Depending on your altitude yours might get dry. I also like to have a side dish of fresh ripped basil on the side and parm cheese.

Answer 8

Hey Muffin, can you please describe what problems you've had with your other lasagnas? It could be less a matter of your cooking abilities and more that your oven is screwed up. Try using a thermometer inside your oven to make sure it's heating to the temperature you have it set to. Might sound silly but even brand new ovens can have this problem.

Answer 9

mince-fry onion with the mince,add herbs such as basil and oregano,some cayanne pepper,red pepper chopped,grated carrot,tin of tomatoes,tomatoe puree,some chopped garlic,mushrooms chopped.

sauce-cheese,milk and flour.heat until cheese is melted and there are no lumps.

put pasta sheets over a layer of mince then add the cheese sauce on top,then do the same for another layer.

heat oven,before you put it in for about 30 mins.

Answer 10

Buy a box of Barilla No Bake lasagne noodles and follow the recipe on the box, it works well!