LASAGNA RECIPES VIDEO

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Monday, May 16, 2016

World's Best Lasagna


World's Best 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. Enjoy it!


Sunday, June 1, 2014

Nice Lasagna with Meat Sauce

















Nice Lasagna with Meat Sauce
A nice lasagna recipe to try !
Nice Lasagna Recipe Ingredients:

* 8 ounces lasagna noodles
* 2 tablespoons salt for cooking water
* 1 tablespoon olive oil
* 16 ounces low fat ricotta cheese
* 8 ounces sliced Mozzarella cheese
* Sauce , below
* 1/3 cup grated Parmesan cheese

Sauce:
* 1/2 cup finely chopped onion
* 2 cloves garlic, minced
* 3 tablespoons olive oil
* 1 pound ground chuck or round
* 1 large can (28 ounces) tomatoes
* 1 can (6 ounces) tomato paste
* 2 teaspoons salt
* pinch cayenne pepper
* 1 teaspoon sugar
* 1/4 teaspoon dried basil
* 1 bay leaf
* 2 cups water

Nice Lasagna Recipe Instructions :
Start sauce about 30 to 45 minutes in advance.
Sauté onion and garlic in olive oil until onions are soft; add ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well. Simmer slowly, uncovered, for 1 hour.

Cook lasagna noodles in boiling water with 2 tablespoons of salt for about 25 minutes, or until tender, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers each of lasagna noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese. Bake, uncovered, at 325° for 45 minutes.
The nice lasagna recipe is ready to serves 6 persons....mama mia ! Enjoy it !


spicy-chicken-lasagna-recipe

Wednesday, October 2, 2013

Eggplant Lasagna

Eggplant Lasagna
Ingredients:

* 8 ounces lasagna noodles, cooked
* 1 medium eggplant
* olive oil
* 1 can (6 ounces) tomato paste
* 1 cup red wine
* 1/2 cup hot water
* 1 garlic clove
* 1 teaspoon dried leaf basil, crumbled
* 1/2 teaspoon turmeric
* salt and pepper
* 1 cup chopped onion
* 2 cups chopped green bell pepper
* 1/4 cup sliced black olives
* 1/2 cup grated Parmesan cheese

Preparation:
Slice eggplant into 1/4-inch rounds; fry in a nonstick skillet in hot oil on both sides until tender. Drain on brown paper or paper towels. Combine tomato paste, wine, water, garlic, basil, and salt, turmeric, and pepper. Simmer for 5 minutes. Add green bell pepper, chopped onion, and olives. Cook for 5 minutes longer.

Arrange a layer of lasagna noodles in a buttered shallow baking dish. Cover noodles with a layer of eggplant slices and several spoonfuls of the sauce. Sprinkle with Parmesan cheese. Repeat layers until all ingredients are used. Bake eggplant lasagna at 350° for 30 minutes. Eggplant lasagna serves 8. Enjoy !


Recipe for Italian Sausage Lasagna


Recipe for 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 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.

Vegetable Lasagna Recipe


Vegetable Lasagna Recipe

Ingredients:

* Alfredo Sauce
* 8 ounces butter
* 1 1/2 cup whipping cream
* freshly ground white pepper
* 1 1/2 cups fresh grated Parmesan cheese
* 18 slices mozzarella cheese

Ricotta Mixture:
* 2 cups ricotta cheese
* 1/3 cup grated Parmesan cheese
* 3/4 cup shredded mozzarella
* 2 tablespoons sliced green onions
* 2 teaspoons minced fresh parsley
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1/4 each teaspoon dried leaf basil and oregano
* 1 1/2 cups prepared Alfredo sauce
* Vegetables
* 2 cups chopped carrots
* 4 cups sliced mushrooms
* 1 cup chopped onion
* 1 tablespoon butter
* 2 cups chopped or sliced red bell peppers
* 1 cup chopped or sliced green bell pepper
* 2 cups sliced zucchini
* 4 cups broccoli florets
* lasagna strips

Preparation:
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.

Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.

Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.


In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.

Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.

Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8.

Tex Mex Lasagna Recipe


Tex Mex Lasagna Recipe

Ingredients:

* 1 1/2 pounds ground beef
* 1 teaspoon ground cumin
* 1 tablespoon chili powder
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper, or to taste
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 can (14.5 ounces) tomatoes, diced, undrained
* 10 corn tortillas
* 2 cups ricotta cheese
* 1 cup grated Monterey Jack cheese with chile peppers
* 1 egg, lightly beaten
* 1/2 cup grated Cheddar cheese
* 1 1/2 to 2 cups shredded lettuce
* 1/2 cup chopped fresh tomatoes
* 4 green onions, chopped (including green)
* 1 small can (4 ounces) sliced ripe olives, drained

Preparation:
Brown ground beef; drain well.
Add cumin, chili powder, garlic powder, cayenne, salt, pepper, and canned diced tomatoes; cook until thoroughly heated. Cover bottom and sides of a 13- x 9-inch baking dish with the corn tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine ricotta cheese with Monterey Jack cheese and egg; pour over tortillas. Bake at 350° for 30 minutes. Remove from oven; garnish the top with narrow rows of Cheddar cheese, lettuce, tomatoes, green onions, and olives.
Tex-Mex Lasagna recipe serves 6

Friday, August 30, 2013

Andy's Chicken Lasagna Recipe








Andy's Chicken Lasagna Recipe

A nice lasagna recipe to try !

Ingredients:

* 2 cups shredded mozzarella cheese
* 2 cans (10 3/4 ounces each) cream of mushroom soup
* 1 1/2 cups milk
* 1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water
* 1 egg
* 2 cups ricotta cheese
* 12 lasagna noodles, cooked and drained
* 2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
* Parmesan cheese

INSTRUCTIONS
Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside.

In another medium bowl, combine spinach, egg and ricotta; mix well.

In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining lasagna noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.
Bake at 350° for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.
The nice lasagna recipe is ready to serve and makes 6 to 8 servings...enjoy it !
nice spicy-chicken-lasagna-recipe

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