BEST ITALIAN FOOD RECIPES

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ITALIAN RECIPES | BBC GOOD FOOD



Italian recipes | BBC Good Food image

Popular Italian-style dishes with pasta and cacciatore.

Provided by Good Food team

Number Of Ingredients 1

BEST ITALIAN LASAGNA EVER! RECIPE - FOOD.COM



Best Italian Lasagna Ever! Recipe - Food.com image

This is the best lasagna recipe I have ever made. I had one lasagna several years ago that was out of this world and while this is not the same one, it is the closest one I have ever found. I like to make two and freeze one for later use.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 1 lasagna, 8-12 serving(s)

Number Of Ingredients 15

12 lasagna noodles
1 lb sweet Italian sausage link
1 lb ground beef
2 tablespoons garlic (pressed or minced)
2 tablespoons sugar
1/2 tablespoon salt
1 1/2 tablespoons sweet basil
pepper (to taste)
2 tablespoons parsley
20 ounces diced tomatoes
2 (6 ounce) cans tomato paste
2 (16 ounce) containers ricotta cheese (may use one container)
3/4 lb mozzarella cheese
3/4 cup parmesan cheese
1 egg

Steps:

  • Preheat oven to 375°F.
  • Boil noodles and drain (you may also use uncooked noodles).
  • Sauté garlic, sugar and salt.
  • Add sausage and ground beef and brown, breaking into small crumbles.
  • Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
  • Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick).
  • Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
  • Bake covered for 25 minutes.
  • Uncover and bake another 25 minutes.
  • Let cool about 10-15 minutes then cut and serve.
  • Leftovers may be frozen and then heated in the oven until hot and melty.
  • Goes great with crusty garlic toast and a salad.

Nutrition Facts : Calories 890.3, FatContent 53, SaturatedFatContent 26.2, CholesterolContent 196.3, SodiumContent 2022, CarbohydrateContent 47.7, FiberContent 3.8, SugarContent 12.5, ProteinContent 55.6

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