BEST WAY TO MAKE LASAGNA RECIPES

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BEST LASAGNA RECIPE - HOW TO MAKE LASAGNA FROM SCRATCH



Best Lasagna Recipe - How to Make Lasagna From Scratch image

This lasagna recipe is super simple to make, and so flavorful. It's perfect for potlucks and other large gatherings. You'll never need another lasagna recipe!

Provided by Ree Drummond

Categories     パン    comfort food    dinner    main dish    meat

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 15

1 1/2 lb. ground beef
1 lb. hot breakfast sausage
2 cloves garlic, minced
2 cans (14.5 ounce) whole tomatoes
2 cans (6 ounce) tomato paste
2 tbsp. dried parsley
2 tbsp. dried basil
2 1/2 tsp. salt
3 c. lowfat cottage cheese
2 whole beaten eggs
1/2 c. grated (not shredded) Parmesan cheese
2 tbsp. dried parsley
1 tbsp. olive oil
1 package (10 ounce) lasagna noodles
1 lb. sliced mozzarella cheese

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  • In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until “al dente” (not overly cooked). Drain. 
  • To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  • Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

BEST VEGETABLE LASAGNA RECIPE - HOW TO MAKE VEGETABLE LAS…



Best Vegetable Lasagna Recipe - How to Make Vegetable Las… image

If you're looking for a family dinner that's easy to make, this vegetable lasagna is a perfect choice. Even your pickiest eaters will love this cheesy pasta bake!

Provided by Ree Drummond

Categories     dinner    main dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 19

10 oz. weight lasagna noodles
2 tbsp. olive oil
1 whole medium onion
4 cloves garlic
1 whole red bell pepper, diced
24 oz. weight white mushrooms, chopped
4 whole squash (yellow or zucchini), diced
1 can (28-ounce) whole tomatoes
1/2 c. white wine
1/4 c. fresh parsley, chopped (more to taste)
1/2 tsp. kosher salt (more to taste)
Freshly ground black pepper
1/2 tsp. red pepper flakes
30 oz. weight ricotta cheese
2 whole eggs
1/2 c. grated Parmesan
1/4 tsp. kosher salt
1 lb. thinly sliced mozzarella cheese
Extra Parmesan cheese, for sprinkling

Steps:

  • Preheat oven to 350 degrees.
  • Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil. 
  • Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir. 
  • Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley. 
  • In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper. 
  • To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella. 
  • Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan. 
  • Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
  • Serve with crusty French bread.

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