RECIPES FOR HOMEMADE LASAGNA RECIPES

Name: My Mom's Lasagna
Cook time: 25 min
Total time: 1 h 45 min
Yield: 4 to 6 servings
Ingredients: 1 pound lean ground beef; 1/2 pound hot Italian sausageu00A0; 1 small yellow onion, choppedu00A0; 2 cloves garlic, mincedu00A0; 1 teaspoon dried oreganou00A0; 2 tablespoons tomato pasteu00A0; One 26.42-ounce container strained tomatoes, such as Pomiu00A0; 2 large eggsu00A0; 30 ounces part-skim ricottau00A0; One 16-ounce bag shredded mozzarella; 1/3 cup plus 1/4 cupu00A0grated Parmesan; 1 tablespoon chopped fresh basilu00A0; 1 tablespoon chopped fresh oreganou00A0; 1/2 teaspoon kosher saltu00A0; Freshly ground black pepperu00A0; One 1-pound box no-boil lasagnau00A0noodles

HOW TO MAKE LASAGNA | HOMEMADE LASAGNA RECIPE | …

How to Make Lasagna | Homemade Lasagna Recipe | … image

Provided by Valerie Bertinelli

Categories main-dish

Total Time 1 hours 45 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella
1/3 cup plus 1/4 cup grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles

Steps:

Preheat the oven to 375 degrees F.
Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

TRADITIONAL LASAGNA RECIPE: HOW TO MAKE IT

Traditional Lasagna Recipe: How to Make It image

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 40 minutes

Prep Time 30 minutes

Cook Time 01 hours 10 minutes

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese (about 6 ounces)
3 cups shredded part-skim mozzarella cheese, divided

Steps:

In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 503 calories, FatContent 27g fat (13g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 1208mg sodium, CarbohydrateContent 30g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 36g protein.

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HOMEMADE LASAGNE RECIPE | JAMIE OLIVER PASTA RECIPES

Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving

1. Strip and finely chop the rosemary leaves and finely chop the bacon.
2. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
3. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
4. Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
5. Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
6. Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
7. Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
8. While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
9. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
10. Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
11. Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
12. Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
13. Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
14. To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
15. Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
16. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
17. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.

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HOW TO MAKE LASAGNA | HOMEMADE LASAGNA RECIPE | …

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 45 minutes
Category main-dish

Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

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TRADITIONAL LASAGNA RECIPE: HOW TO MAKE IT

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 40 minutes
Category Dinner
Cuisine Europe, Italian
Calories 503 calories per serving

In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

See details

HOMEMADE LASAGNE RECIPE | JAMIE OLIVER PASTA RECIPES

1. Strip and finely chop the rosemary leaves and finely chop the bacon.
2. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
3. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
4. Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
5. Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
6. Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
7. Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
8. While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
9. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
10. Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
11. Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
12. Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
13. Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
14. To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
15. Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
16. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
17. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.

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