How do you make lasgna i really need a recipe?

Question

How do you make lasgna i really need a recipe?

Answer 1

Here's one from allrecipes.com that got really good reviews from people who made it.  it is similar to mine, only i just bulk up more in the cheese and don't put in the black olives.  also i use fresh herbs.

1 pound ground beef

1 pound bulk Italian sausage

1/2 cup warm water

1 cup sliced black olives

1 pinch basil

2 teaspoons garlic powder

1 tablespoon dried oregano

1 1/2 teaspoons dried sage

2 teaspoons ground black pepper

2 tablespoons minced garlic

1 tablespoon dried onion flakes

2 (14 ounce) jars marinara sauce

1 (16 ounce) package lasagna noodles

8 ounces ricotta cheese

1 pound mozzarella cheese, shredded

Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.

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

Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.

Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.

Answer 2

PANTRY RAVIOLI OR LASAGNA  

Here is a recipe for when you can't or don't want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don't want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.

These can be made from simple ingredients commonly stored on the shelf. But if you're on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.

Home-made cottage (or Ricotta cheese - for filling):

1 gallon reconstituted dry milk

1/2 cup vinegar

1 teaspoon salt

Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.

Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.

Stir in the vinegar, then allow the milk to sit until it has reached room temperature.

The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey - it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.

Filling:

Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.

A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.

Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.

Pasta Dough and Assembling the Ravioli:

Pasta Dough Recipe

Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.

Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.

Roll dough to 1/8" thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.

Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don't have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling "pillows" to yield individual pockets.

If you're making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.

Be careful not to drop any filling onto the edges of the ravioli or you won't get a good seal. It's also important to make sure that the edges are well pressed together so that the filling doesn't fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.

Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.

Variation - Lasagna:

As a variation, the same ingredients may be used to create a lasagna.

Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.

If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the whit

Answer 3

This is what my mom does:

Brown some ground beef. Add some tomato puree from a can and simmer it until the liquid evaporates, but it's still saucy. Season with salt and pepper and remove from heat.

Boil lasagna noodles until their al dante (cooked but still chewy)

Cover the bottom of a pan with noodles. Cover these with some sauce, enough so you can't see the noodles any more. Layer in some cheese, we use ricotta or cottage. Then some shredded mozzarella or cheddar. Keep going like this, noodles, sauce, cheese, until you're pan is almost full. Finish with extra shredded cheese over the ricotta or cottage.

Bake in an oven at 375 degrees until the cheese is golden and bubbly.

Enjoy!

Answer 4

The best recipes for this are on foodnetwork.com

Answer 5

9 lasgna noodles

1 jar pasta or marinara sauce

15 oz ricotta cheese

1 egg

1 Ib of ground meat(turkey or beef) depending on your preference

2 cups of mozzerella cheese

Parmesaen cheese

salt

pepper

garlic

itallian seasoning

Boil the noodles according to the package and add salt to the water. Cook the ground meat until done. While you are cooking the meat is a good time to add the pepper and garlic. In a bowl whisk the egg then add the ricotta cheese the entire container, add about 1/3 cup parmeasaen cheese to the mixture. Get your baking dish and put some of the pasta or marinara sauce on the bottom. Drain the noodles and wash in cold water. Place the noodles on top of the sauce. Next goes the 1/3 of  the ricotta mixture (guess) spread it across the noodles. Next mix the remaining sauce with the meat and itallian seasoning. Spread the meat mixture over the ricotta mixture. Then layer it with mozzerella cheese. Repeat until your pan will hold no more ingredients. Sprinkle with parmesaen cheese. Bake at 350 for 45 minutes or until heated throughly.

Please feel free to add more seasoning or veggies this is just a basic receipe. Seasonings usually work best in the sauce or meat. Veggies usually work best while your are cooking the meat.

Answer 6

if you want a really easy recipe i suggest this one if youve never made it before. this recipe requires no precooking of the noodles! i use this one myself whenever i make lasagna, and it is delicious. i like to double the cottage cheese mixture (if you prefer you can substitute ricotta cheese which is used in traditional lasagna recipes)

Ground Beef - 1 pound

Canned tomatoes - 2 x 28 oz

Tomato Sauce - 7 1/2 oz

Garlic Salt - 1/4 tsp

Envelope Spaghetti sauce mix

Cottage cheese - 1 cup

Egg - 1

Grated Parmesan Cheese - 1/2 cup

Mozzarella cheese, shredded - 6 oz

Wide lasagna noodles, raw - 8 oz

Brown beef in frying pan, break up any lumps. Add tomatoes, sauce, garlic, and spaghetti sauce mix. Bring to boil, and simmer for 10 mins. Put small amount on bottom of pan, just enough to keep noodles from resting on bottom.

In a small bowl, mix cottage cheese, egg and parmesan cheese together.

Assemble Layers:

1. Bit of meat sauce

2. Layer of raw noodles

3. One half of meat sauce

4. Cottage cheese mixture

5. Layer of raw noodles

6. One half of meat sauce

7. Mozzarella cheese

grease some tinfoil, cover lasagna tightly. bake in 350 F degrees oven for one hour till noodles are tender. Let stand 10 mins before serving,

Enjoy!

Answer 7

How about turning them into cannelloni with whatever stuffing you prefer and bake them with tomato and cheese sauces?

Anyhow try this page for lasagna:

http://allrecipes.com/Search/Ingredients...