INA GARTEN LASAGNA RECIPES RECIPES

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INA GARTEN LASAGNA RECIPE - FOOD FANATIC



Ina Garten Lasagna Recipe - Food Fanatic image

Ina Garten Lasagna is a lasagna that's sure to please even the full blooded Italians in your life. So good!

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 12

Number Of Ingredients 11

1 tablespoon olive oil
1 small yellow onion, diced
1 pound lean ground beef
3 14 ounce jars spaghetti sauce
1 15 ounce container ricotta cheese
1 12 ounce container small curd cottage cheese
1 8 ounce container parmesan cheese
4 ounces goat cheese
2 cups mozzarella cheese, divided
2 eggs, lightly beaten
1 16 ounce box lasagna noodles

Steps:

  • In a large pot over medium heat, saute the onion in the olive oil. When the onions start to soften and become translucent, add the beef. Brown the beef, and drain the mixture. Add the spaghetti sauce to the beef mixture, and bring to a simmer. Meanwhile, in a large bowl, combine ricotta cheese, cottage cheese, Parmesan cheese, goat cheese, 1 cup mozzarella, and eggs. Layer the sauce, noodles, and cheese mixture in a lightly greased 9x13-inch baking dish, starting and ending with the sauce. Sprinkle the remaining mozzarella cheese on top. Bake at 350°F for 55-60 minutes, or until the lasagna is bubbling. Cool for 15-20 minutes before cutting and serving. Enjoy!

Nutrition Facts : ServingSize , Calories 590 calories, FatContent 26 g, CarbohydrateContent 46 g, FiberContent 6 g, ProteinContent 36 g, SaturatedFatContent 13 g, SodiumContent 1243 mg, SugarContent 11 g

LASAGNA WITH TURKEY SAUSAGE RECIPE | INA GARTEN | FOOD NETWORK



Lasagna with Turkey Sausage Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Cook Time 1 hours 35 minutes

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  • Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

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