CHEESY LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 368 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 398mg sodium, CarbohydrateContent 22g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 24g protein.
CHEESY SAUSAGE AND BEEF LASAGNA - INSPIRED TASTE
This is the ultimate lasagna recipe. You have two choices here. If you’re up for it, you can make your own sauce, which takes about 2 hours. Or, to save time, you can substitute your favorite store-bought sauce. We have done both. It’s all up to you. Our homemade sauce will make more than what’s needed for one lasagna. Since it takes so long to make the sauce, we always make sure we have enough for a second lasagna or to use, as is, over pasta for another night. You can save the extra sauce in the refrigerator up to 3 days or in the freezer up to 3 months.
Provided by Adam and Joanne Gallagher
Total Time 3 hours 15 minutes
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Yield Makes approximately 10 servings
Number Of Ingredients 19
Steps:
- If you have sausages with casings, you will need to remove the casings. To do so, take a knife and cut down the length of the sausage. The casing should peel away easily. If you purchased sausage meat without casings, continue to the next step.
- Place a heavy large pot over medium-high heat. When hot, add the sausage and beef and cook until browned, about 10 minutes. As the meat cooks, use a wooden spoon to break the meat apart into small crumbles.
- Stir in the onion and carrots. Cook, stirring occasionally until softened and starting to brown, about 8 minutes.
- Stir in the garlic, basil, oregano, and tomato paste. Cook for 1 minute or until fragrant and the redness of the tomato paste has turned more orange.
- Pour in the water then use a wooden spoon to scrape any bits of meat that have stuck to the bottom of the pot — there’s lots of flavor there. When the pot is almost scraped clean of stuck bits, stir in the canned tomatoes.
- Bring the sauce to a low simmer. Taste then season with salt, pepper, and sugar as needed. We usually end up adding 1 to 2 teaspoons of salt, 1/2 teaspoon of ground pepper and little to no sugar (see notes about sugar). Gently simmer the sauce, uncovered for 1 1/2 hours. (Keep the sauce at a very low simmer). Skim off any fat floating on top and adjust the seasoning as necessary.
- The sauce can be prepared in advance and refrigerated for up to 3 days, or frozen for up to 3 months. This recipe yields about 9 cups of sauce. You will need 4 to 5 cups of sauce for the lasagna. You can save the sauce for a second lasagna or use to top pasta another day.
- Heat oven to 375 degrees F. Bring a large pot of salted water with one tablespoon of olive oil to a boil.
- Add lasagna noodles to the boiling water. Return to a boil, stirring frequently. Cook the pasta, according to package directions, this is usually about 10 minutes. Drain.
- In the meantime, stir ricotta with Parmigiano-Reggiano, and the beaten egg.
- To assemble the lasagna, ladle about 3/4 cup of the meat sauce into the bottom of a 13-inch by 9-inch baking dish. Arrange noodles lengthwise and side by side and cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into the dish to cover where the other noodles have not).
- Next, spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the shredded mozzarella cheese then top with about 1 1/4 cups of meat sauce. Add another layer of noodles and repeat. Add a third layer of noodles then top with remaining sauce and a final layer of shredded mozzarella cheese.
- Cover loosely with aluminum foil and bake 30 minutes, uncover then bake 20 minutes until cheese is crusty around the edges. Let rest at least 15 minutes.
Nutrition Facts : Calories 597, ProteinContent 40 g, CarbohydrateContent 37 g, FiberContent 4 g, SugarContent 7 g, FatContent 32 g, SaturatedFatContent 14 g, CholesterolContent 112 mg, SodiumContent 1582 mg
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