Need a good Lasagna recipe

[Jeff]

I have had a strong desire for some homemade lasagna for a while now. I know that most of you here enjoy good food and know your way around a kitchen pretty well. I thought I would ask for your suggestions for a good lasagna recipe. Thanks.

 

[grumpe]

Well, I could tell ya but I'd have to kill ya!
If you would like I have a recipe to use, just pm me. It's a lot of work, homemade, but very good. Hope ya like cheese!

 

[rhart]

Lasagna

Ingredients

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

Directions

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 of the 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, remaining 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 1/3 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.

 

[pjcalla]

From my grandmother's kitchen. By far the best lasagna I have ever had, and I love me some Italian food. Takes awhile, but well worth it. If you want to double or triple the recipe, you can freeze it for a later time.





Cheese sauce:

• Melt 4 T butter in saucepan
• Add 1 chopped onion
• Add several chopped garlic cloves
• Cook over low heat until onions and garlic are soft and transparent
• Add 3 T flour to make the roux (a mixture of flour and fat that is cooked briefly and used as the thickening base of a sauce)
• Add ¾ c. freshly grated parmesan cheese (sometimes I use a mixture of parmesan and romano or whatever I can find at the store
• Slowly add 2 cups of milk (I use a blend of whole milk and ½ and ½ )
• Cook on low heat, stirring constantly until it begins to thicken and comes to a boil – this takes a long time and your arm will get tired!

• Add 2 egg yolks – be sure to set your egg yolks out before starting the sauce so they come to room temperature – then when you are ready to add – first drop a little of the cheese sauce into the bowl of egg yolks and stir rapidly – so you do not cook the eggs when adding to the sauce – when you pour egg yolks into the sauce, again, stir like crazy with a whisk – so you don’t end up with chunks of cooked egg yolk in the sauce.
• Return sauce to a boil for one minute – it should now be a very thick sauce

Meat Sauce for Lasagna:

• 1lb. meat (sausage, ground beef, veal, whatever your favorite)
• 1 white onion, chopped
• garlic cloves (as many as you like), minced
• tomato paste
• 1 can (28oz.) crushed tomatoes
• dried herbs (I use an Italian blend) basil, oregano, etc.

• Sweat onion in large dutch oven with olive oil until translucent
• Add garlic and meat
• Cook until meat is browned
• Drain, do not rinse.
• Return to pot, and put healthy squeeze of tomato paste in bottom of pan
• "Rust" the tomato paste and stir into meat/onion/garlic mixture
• Add crushed tomatoes, fill up can with water and add to pot
• Add dried herbs, cover and simmer.
• Cook, stirring occasionally, until thickens (can remove/crack lid to help expedite this process).

Noodles:

• Prepare one box of lasagna noodles
• I add a touch of olive oil and salt when cooking to prevent the noodles from sticking
• Spread them out on wax or parchment paper to dry

Layer it Up!

• Rub some olive oil (just a little) in your baking pan – 9 x 13
• Layer noodles, meat sauce, cheese sauce
• Bake at 350 degrees for an hour or so – you may want to cover the edges with aluminum foil to prevent the noodles from getting crisp on the perimeter of the pan.
  

Tips:

• Make your noodles and meat sauce first and set aside
• Cheese sauce takes a long time and needs your constant attention
• When layering, you do not have to completely cover the noodles with meat and cheese – or you won’t have many layers
• You can make this a day or two ahead and refrigerate – you may need to adjust your baking time up a little
• Make sure your noodles are dry or you will have water in the bottom of your pan – soggy lasagna

 

[steve666]

Italian Sausage Lasagna​

Ingredients:
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 lasagna 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 to set a few minutes before serving.

 

[Jeff]

I'm gaining pounds just reading them. Thanks everyone.

 

[6birds]

Google "Bove's" the sauce is a house favorite, and a recipe is on the jar.

 

[Naptown]

Go ask Henry Najem from Bella Vita here it town. That man makes an incredible seafood lasagna. Incredible!

 

[Deadly Z Driver]

After trying many different recipes I found this one to be the best.

Cooks.com - Recipe - Cindy's Lasagna