How can i make lasagna?

Question

How can i make lasagna?

Answer 1

Here is my recipe. Everyone loves it.

Ingredients:

1 1/2 pounds ground beef

1 teaspoon garlic powder

1 (28 ounce) jar sausage flavored spaghetti sauce

1 (8 ounce) can tomato sauce

1 teaspoon dried oregano

1 tablespoon olive oil

4 cloves garlic, minced

1 small onion, diced

1 (8 ounce) package mozzarella cheese, shredded

8 ounces provolone cheese, shredded

1 (15 ounce) container ricotta cheese

2 eggs

1/4 cup milk

1/2 teaspoon dried oregano

9 lasagna noodles

1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.

In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.



Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano.



Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.



Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

Answer 2

Traditional Lasagna- Great Flavor!  Can be frozen and reheated

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 teaspoon salt

1/2 teaspoon pepper

3 eggs

3 tablespoons minced fresh parsley

3 cups (24 ounces) 4% small-curd cottage cheese

1 carton (8 ounces) ricotta cheese

1/2 cup grated Parmesan cheese

9 lasagna noodles, cooked and drained

6 slices provolone cheese

3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions:

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

    In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

    Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

    Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Answer 3

1 pound bulk Italian sausage (remove casings)

1 clove garlic, minced

1 can (14.5 ounces) tomatoes

2 teaspoons dried basil

1 teaspoon dried oregano

1 1/2 teaspoons salt

2 cans tomato paste (6 ounces each)

10 ounces lasagne noodles (10 to 12 lasagna noodles)

3 cups ricotta cheese

1/4 cup grated Parmesan cheese

2 tablespoons dried parsley flakes

2 eggs

1 teaspoons salt

1/2 teaspoon pepper

16 ounces mozzarella cheese, shredded or thinly sliced

Preparation:

Brown sausage slowly; drain off excess fat. Add garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste. Simmer, uncovered, for 30 minutes, adding a little water if too thick. Cook lasagna noodles in boiling salted water according to package directions. In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper. Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan. Cover with a layer of mozzarella cheese then spoon 1/2 of ricotta mixture over mozzarella. Spoon 1/2 meat sauce over the cheese. Repeat layers. Bake for 30 to 40 minutes in a 375° oven.

Allow lasagna recipe to set a few minutes before serving.

Answer 4

Buy the box of noodles used to make the product, and read the label.

Answer 5

OLIVE GARDEN 5-CHEESE LASAGNA

Yield: 12 Servings

CREAM SAUCE:

1/4 c Butter

1/4 c Flour

2 c Milk

CHEESE FILLING:

1/4 c Sun-dried tomatoes -- oil

Packed -- minced

1 tb Fresh garlic -- minced

3 1/2 c Ricotta cheese

3 Eggs

1 c Grated Parmesan cheese

1/2 c Grated Romano cheese

1/2 ts Salt

1 ts Black pepper

OTHER:

4 c Mozzarella cheese --

Shredded

1 c Spinach lasagna noodles or

Regular if unavailable

Marinara sauce -- as

Desired

Extra Parmesan cheese

Freshly grated

To make sauce melt butter with medium heat in heavy, 1 quart

saucepan.

Add flour and stir until well-blended; cook until frothy.

Add milk, stirring constantly with wire whisk as mixture comes to a

simmer.

Cook and stir until thickened (3-4 minutes).

Chill while mixing other ingredients.

Drain and mince tomatoes and garlic.

Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes

and garlic.

Add 1-1/2 cups of cooled cream sauce and mix until well

blended.

Refrigerate, reserving 1/2-cup for later use.

Cook lasagna noodles according to package directions.

Cool under cold water and drain.

Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish,

overlapping slightly.

Spread 1-1/2 cups cheese filling over noodles;

sprinkle with one cup mozzarella and 1/4-cup fontina cheese.

Repeat pasta and cheese layering three more times; top with remaining three

lasagna noodles

Spread 1/2-cup of reserved cream sauce over top and

cover lightly with foil.

Preheat oven to 350~ and bake for 1 hour.

Remove from oven and keep warm at least 30 minutes before serving.

Serve topped with hot marinara and Parmesan cheese. (Can be

refrigerated a day before baking if desired.)

Cheesy Vegetable Lasagna

Makes 12 servings.

12 dry lasagna noodles

2 tablespoons olive oil

2 heads fresh broccoli, chopped

2 carrots, thinly sliced

1 large onion, chopped

2 green bell peppers, chopped

2 small zucchini, sliced

3 cloves garlic, minced

1/2 cup all-purpose flour

3 cups milk

3/4 cup Parmesan cheese, divided

1/2 teaspoon salt

1/2 teaspoon pepper

1 (10 ounce) package frozen spinach, thawed

1 (8 ounce) container small curd cottage cheese

24 ounces ricotta cheese

2 1/2 cups shredded mozzarella cheese, divided

Heat oven to 375 degrees F (190 degrees C). Grease a 9 x 13-inch casserole dish. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.

Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture.

In a small bowl combine cottage and ricotta cheeses; stir well. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

SOUR CREAM LASAGNA  

1 (8 oz.) pkg. medium noodles

1 lb. ground beef

2 (8 oz.) cans tomato sauce

1 tsp. salt

1/8 tsp. pepper

1/4 tsp. garlic salt

1 c. cottage cheese

1 c. sour cream

3/4 c. shredded cheddar cheese

Cook noodles according to directions and drain. Brown meat. Stir in tomato sauce, salt, pepper, garlic. Simmer 5 minutes. Combine noodles, cottage cheese, and sour cream. In 2 quart casserole alternate layers of noodle mixture and meat mixture starting with noodles. Top with cheddar cheese. Bake at 350 degrees for 20 to 25 minutes. Serves 8.

Old World Lasagna

1 quart spaghetti sauce

1 tablespoon olive oil

1/2 pound lasagna noodles -- uncooked

16 ounces mozzarella cheese -- shredded

2 cups ricotta cheese -- cup

16 ounces parmesan grated

Use the spaghetti sauce recipe for sauce. Add oil to 3 quart boiling water. Add 12 pieces of Lasagna 2 pieces at a time to the boiling water. Cook uncovered for 15 minutes. Drain and rinse the lasagna in cold water and set aside. Preheat oven to 350 degrees. Grease a 13x9x2 dish. Put in layers starting with spaghetti sauce. Use 1/3 sauce, then 1/3 noodles, then 1/3 ricotta, 1/3 mozzarella, and then 1/3 of the parmesan. Repeat twice more ending up with the parmesan on top. Bake uncovered for 45 minutes. Let stand 15 minutes before cutting.

Speedy Lasagna

8 oz. lasagna noodles

salt

3 qts. boiling water

1/2 lb. lean ground beef

1 c. ricotta cheese

4 oz. Mozzarella cheese, cubed

2 T. grated Parmes

Answer 6

I have a few we really love..... it depends on how much time I have and the ingredients I have on hand as to which one I prepare....

EASY LASAGNA

INGREDIENTS.....

1/2 pound penne pasta

1/2 pound lean ground beef

1 (26 ounce) jar pasta sauce

1 (15 ounce) container ricotta cheese

8 ounces shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

1 egg, beaten

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.

In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.

In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.

THE CLASSIC LASAGNA

INGREDIENTS....

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

DIRECTIONS

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

This is a "twist" on the traditional lasagna....

MEXICAN LASAGNA

INGREDIENTS........

1 pound extra-lean ground beef

1 (16 ounce) can refried beans

2 teaspoons dried oregano

1 teaspoon ground cumin

3/4 teaspoon garlic powder

12 dry lasagna noodles

2 1/2 cups water

2 1/2 cups salsa

2 cups sour cream

3/4 cup chopped green onions

1 (2 ounce) can sliced black olives

1 cup shredded Pepper Jack cheese

DIRECTIONS

In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.

Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.

Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.

In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.

Good Eating...............     :)