My Lasagna Recipe
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My Lasagna Recipe
Lasagna recipes, tips and how-to instructions for making the best lasagna
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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!
1 of 23 22/06/2010 9:34
My Lasagna Recipe http://mylasagnarecipe.com/
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 cook. 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.
2 of 23 22/06/2010 9:34
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3 of 23 22/06/2010 9:34
My Lasagna Recipe http://mylasagnarecipe.com/
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.
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.
4 of 23 22/06/2010 9:34
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1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped
5 of 23 22/06/2010 9:34
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Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
6 of 23 22/06/2010 9:34
My Lasagna Recipe http://mylasagnarecipe.com/
Spread half of the ricotta cheese mixture over the layer of noodles.
7 of 23 22/06/2010 9:34
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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.
8 of 23 22/06/2010 9:34
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9 of 23 22/06/2010 9:34
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Ingredients
Tags: beef, best lasagna recipe, cheese, food tv, italian, italian recipe, lasagna recipe, recipe,
sausage
Posted in 5 Top Lasagna Recipes, Best Lasagna Recipes, More Lasagna Recipes | 280 Comments
»
10 of 23 22/06/2010 9:34
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————————-
User in Australia
Hi,
After searching the internet for hours, I chose your recipe and made this lasagna for friends – they
loved every morsel! Even though I bought Instant Lasagna sheets which you can use without pre
cooking, I still soaked them so they were more pliable. Thought I might bye the latina fresh pasta
sheets next time (I’m in Australia buy the way). I have included a picture of the lasagna – I forgot
to put the parmesan after one of the meat layers, so put it on the top with the left over
mozzarella. I would certainly make this again.
———————————-
Beccas Blog made Lasagna
Beccas Blog
11 of 23 22/06/2010 9:34
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——————————–
Alan modified the recipe..
I modified your recipe a bit, since i wanted to have some sauce w/o meat. I made my own
marinara and browned the beef(ground my own piece of chuck) and sausage I layered the meat
in by itself. Also, I was short of mozzerella so I ground up a piece of italian very sharp provolone
that i had forgotten about to add to it. The end result, very cheesey and delicious. My only qualm,
and maybe i’ll figure this out, is that on the serving plate, things sort of slide off each other, I
suppose that there needs to be more ricotta to act as cement..Here’s a picture. thanks for the
site, got me thinking about making one, as I never have…
Turkey Lasagna
Dec 20th, 2009 by Lasagna
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
12 of 23 22/06/2010 9:34
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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.
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
13 of 23 22/06/2010 9:34
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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
14 of 23 22/06/2010 9:34
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Posted in 5 Top Lasagna Recipes, Best Lasagna Recipes, Chef Jamie Oliver | 2 Comments »
SERVINGS: 6-8
Ingredients:
1 pound lean ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
15 of 23 22/06/2010 9:34
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Posted in 5 Top Lasagna Recipes, Best Lasagna Recipes, Zucchini Lasagna Recipe | 5 Comments »
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)
16 of 23 22/06/2010 9:34
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——-
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.
17 of 23 22/06/2010 9:34
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Lasagna Bolognese
Servings
Serves six to eight.
Ingredients
Ragù:
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
1 carrot, finely chopped
4 stalks celery, finely chopped
5 cloves garlic, sliced
1 pound veal, ground
1 pound pork, ground
4 ounces pancetta, ground
1 8-ounce can tomato paste
1 cup milk
1/2 cup white wine
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
Béchamel:
5 tablespoons unsalted butter
1/4 cup flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
Lasagna:
3/4 to 1 pound fresh pasta sheets, about 7 by 4 inches, or dried lasagne noodles blanched for 6
minutes and refreshed
1 cup freshly grated Parmigiano-Reggiano
Oil for brushing
18 of 23 22/06/2010 9:34
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Cooking Instructions
Ragù: In a large heavy-bottom saucepan, heat olive oil. Add onion, carrot, celery, and garlic, and
sweat over medium heat for about 5 minutes, until vegetables are translucent. Add veal, pork, and
pancetta to the vegetables, and brown over high heat, stirring to keep the meat from sticking
together. Add the tomato paste, milk, wine, thyme, and 1 cup water, and simmer over
medium-low heat for 1 to 11/2 hours (if the ragù becomes too thick, add a little more water).
Season to taste with salt and pepper, and remove from heat.
Béchamel: Melt the butter in a medium saucepan, add the flour, and whisk until smooth. Cook
over medium heat, stirring regularly, until the mixture turns golden brown, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the butter
mixture, 1 cup at a time, whisking continuously until the sauce is very smooth. Bring to a boil and
cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.
Assembly: Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with melted
butter or oil, and layer in the following order from the bottom: ragù, pasta, béchamel, and grated
cheese (saving about 1 cup béchamel for last topping), making 3 to 4 layers of pasta, finishing
with ragù, béchamel, and 1/4 cup of the Parmigiano-Reggiano sprinkled over the top. Bake in the
oven for 45 minutes, until the top is golden brown and the casserole is bubbling. Remove from the
oven, allow to cool for 20 minutes, slice, and serve.
Tags: lasagna recipe, lasagna recipes, lasagne, Mario Batali, Mario Batali lasagna, More Lasagna
Recipes, recipe
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