My Lasagna Recipe

I have tried many different Lasagna recipes over the years.   This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world.  The ingredients and actual recipe are at the end of this article.  I know you won’t be disappointed with my Best Lasagna Recipe! 

Start with the following in a pot:

1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

The flavor of the Italian sausage varies from brand to brand.  You may need to try a different brand the first couple of times you cook this dish.  Find the flavor you like the best. 

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look.  It takes about 6 to 9 minutes to brown the meat.  I like to use a Dutch oven to cook this portion of the recipe.  I use a medium low temperature to brown the meat.  It is optional to remove the grease from the meat once it is finished browning, your choice.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat. 

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer.  Simmer on low heat for 1 hour and 30 minutes  This is the ideal simmer time but not mandatory.  If you don’t have time it will still be great after one hour of simmering. 

I will sometimes make this sauce and refrigerate it after it finishes simmering.  I will use the meat sauce the next day to put the rest of this recipe together.  For some reason Italian meat sauce taste even better the next day.  But that’s up to you.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.  

While the noodles are soaking you can make the cheese filling. 

Put the following in a mixing bowl:

23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg 

Grate fresh nutmeg over the Ricotta cheese.   

Add the following:

1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped

Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9×13 inch baking pan. 
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Remove your lasagna noodles out of the water bath.  Shake water off wet noodles.

Lay 6 noodles across the layer of sauce.

Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving  some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

It should look similar to the picture above.

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.

Remove from oven and allow to cool for approximately 15 minutes.

Ingredients

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg 
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
–Serves 12 people–


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INGREDIENTS:
1 onion, chopped
2 stalks celery, chopped
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
2 cups cooked and chopped
turkey
1 cup cooked chopped broccoli
2 tablespoons butter 1/4 cup all-purpose flour
salt to taste
ground black pepper to taste
1 1/2 cups milk
1 (16 ounce) package instant
lasagna noodles
1 cup shredded mozzarella
cheese

DIRECTIONS:
1. In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
2. To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
3. To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
4. Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

Tags: Turkey Lasagna, turkey lasagna recipe

INGREDIENTS

1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Grease a 9×13 inch baking dish.

In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese.
Mix in the onion, garlic, parsley and pepper.

Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish.
Top with a layer of lasagna noodles.
Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce.

Repeat this process two more times ending with sauce on top.
Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top.
Give the whole pan a gentle shake to get everything settled in.

Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned.
Let stand for 10 minutes before serving.

Tags: lasagna recipe, Lobster Lasagna, More Lasagna Recipes

Crockpot Lasagna
3 cups cottage cheese
2 eggs
2 teaspoon dried parsley
8 to 10 lasagna noodles, uncooked
Spaghetti sauce, see recipe below
3 to 4 cups mozzarella cheese

Spray a large 5 or 6 quart crockpot with a non stick spray such as Pam. In a small bowl combine cottage cheese, eggs and parsley, set aside. Put a layer of lasagna noodles on the bottom of the crockpot, breaking them if needed to fit. Spoon 1/3 of the sauce over the noodles. Then spoon 1/3 of the cottage cheese and 1/3 of the mozzarella cheese over this. Repeat layers 2 more times. Cook on low for 5 to 6 hours. Before serving, turn off crockpot and remove lid and let it sit for a bit to cool down and firm it up for serving.

Spaghetti Sauce
1lb. hamburger
1 onion, chopped
1 green or red pepper, chopped (or any type of peppers, I use mini peppers and use several of them)
4 to 5 large mushrooms (or more small ones), chopped
2- 14oz cans diced tomatoes
1- 8oz can tomato sauce
1- 6oz can tomato paste
1 ½ Tablespoon Italian seasonings
2 teaspoon salt
1 Tablespoon sugar
small amount of water to thin sauce

In a large frying pan or sauce pan cook hamburger, onions, peppers and mushrooms until meat is no longer pink and veggies are tender.

In a blender puree diced tomatoes and add to hamburger/veggie mix. Add the tomato sauce and paste, Italian seasonings, salt and cane juice crystals. You can thin out the sauce with a little bit of water, you want it a little thinner than normally because the lasagna noodles will absorb the liquid. Use the sauce in the above Crockpot Lasagna recipe.

Tags: Crockpot Lasagna, lasagna recipe, More Lasagna Recipes

Ingredients
• 4 rashers pancetta or smoked bacon, finely sliced
• a pinch of cinnamon
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 2 handfuls of fresh herbs (sage, oregano, rosemary, thyme)
• olive oil
• 400g shin of beef or stewing beef, minced coarsely
• 200g pork belly, skin removed, minced
• 2 x 400g tins of good-quality plum tomatoes
• 2 glasses of red wine or water
• 2 bay leaves
• 1 butternut squash, halved, deseeded and roughly chopped
• 1 tablespoon coriander seeds, bashed
• 1 dried red chilli, bashed
• sea salt and freshly ground black pepper
• 400g fresh lasagne sheets
• 400g mozzarella, torn up

for the white sauce
• 1 x 500ml tub of crème fraîche
• 3 anchovies, finely chopped
• 2 handfuls of freshly grated Parmesan cheese
optional: a little milk

Instructions
Lasagne is always best when made with fresh sheets of pasta, and these are now available in packets in all good supermarkets. Dried lasagne is fine as well, but it will need to be simmered gently to soften it before using. I haven’t used a béchamel sauce because it takes too long – I’ve used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty – it’s just a brilliant sauce which can also be used for making spaghetti bolognaise, stuffing cannelloni, mixing with sautéd mushrooms and pappardelle.

Preheat the oven to 180ºC/350ºF/gas 4. In a large casserole-type pan slowly fry the pancetta and cinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 tablespoons of olive oil. Mix together, then add the beef and pork. Cook for about 5 minutes, then add the tinned tomatoes and the wine or water. Add the bay leaves and bring to the boil. Then get some greaseproof paper, wet it and place it on top of the pan with a lid placed on top as well. Then place in the preheated oven for 2 hours or simmer on the hob over a gentle heat for around an hour and a half. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed-up coriander seeds and chilli. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side. Mix together your crème fraîche, anchovies, and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk.

Turn the oven to 200ºC/400ºF/gas 6. To assemble the lasagne, rub an earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them over the sides (see pages 10–11). Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with some extra Parmesan. Cook in the preheated oven for 30–35 minutes until golden.

Serves 6

From Jamie Oliver’s new book - Jamie’s Ministry of Food

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Recipe One
Ingredients
1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425°.
In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray.
Lay 4 tortillas in bottom of dish (they will overlap slightly).
Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet.
Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more.
Cool 5 to 10 minutes before serving.

——-

Recipe Two
Ingredients:
4 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes with garlic, drained
1 can (8 ounces) tomato sauce
1 teaspoon hot pepper sauce (optional)
1 cup part-skim ricotta cheese
1 can (4 ounces) diced green chilies
1/4 cup chopped fresh cilantro, divided
12 (6-inch) corn tortillas
1 cup (4 ounces) shredded Cheddar cheese

Instructions
1.Preheat oven to 375°F. Cut chicken into 1/2-inch pieces.
2.Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until chicken is tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce, if desired; bring to a boil. Reduce heat; simmer 2 minutes.
3.Combine ricotta cheese, chilies and 2 tablespoons cilantro in small bowl; mix until well blended.
4.Spoon half of chicken mixture into 12X8-inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining 6 tortillas, remaining chicken mixture, Cheddar cheese and remaining 2 tablespoons cilantro. Bake 25 minutes or until heated through.

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