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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No 1 Best Lasagna Recipe


Apr 5th, 2010 by 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!

Start with the following in a pot:

1 pound (450 g) of sweet Italian sausage

1 of 23 22/06/2010 9:34
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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 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.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes

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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.

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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.

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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

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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.

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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

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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.

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.

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


To show your appreciation for this great lasagna recipe please click on the advertiser’s links on
this blog.
This helps pay for the hosting cost of the website. Thanks and enjoy!!

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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–

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
»

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Users who have posted their lasagna photos


Feb 1st, 2010 by Lasagna

MyLasagnaRecipe.com users who posted their Lasagna Masterpiece.


Email us your photos – admin@mylasagnarecipe.com

————————-
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…

Posted in Best Lasagna Recipes | 22 Comments »

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

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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

Posted in Turkey Lasagna | 11 Comments »

Jamie Oliver – Simple Baked Lasagne


Dec 19th, 2009 by Lasagna

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

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• 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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Tags: jamie oliver, lasagna recipe, More Lasagna Recipes

Posted in 5 Top Lasagna Recipes, Best Lasagna Recipes, Chef Jamie Oliver | 2 Comments »

Zucchini Lasagna Recipe


Sep 23rd, 2009 by Lasagna

SERVINGS: 6-8

CATEGORY: Main Dish

TIME: Prep: 20 min. Bake: 40 min. + standing

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

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1/2 teaspoon dried basil


1/4 teaspoon pepper
4 medium zucchini (1-1/4 pounds)
1 cup (8 ounces) cream-style cottage cheese
1 egg, beaten
3 tablespoons all-purpose flour
1 cup (4 ounces) shredded mozzarella cheese
Directions:
In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add
tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a
greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage
cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until
heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before
serving. Yield: 6-8 servings.

Posted in 5 Top Lasagna Recipes, Best Lasagna Recipes, Zucchini Lasagna Recipe | 5 Comments »

Two Mexican Style Lasagna Recipes


Aug 2nd, 2009 by Lasagna

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)

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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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Tags: lasagna recipe, lasagna recipes, Mexican Lasagna

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Lasagna Bolognese – Mario Batali’s Recipe

17 of 23 22/06/2010 9:34
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Jul 28th, 2009 by Lasagna

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

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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.

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www.spainontheroadagain.com

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Tags: lasagna recipe, lasagna recipes, lasagne, Mario Batali, Mario Batali lasagna, More Lasagna
Recipes, recipe

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Posted in Best Lasagna Recipes, Chef Mario Batali | 11 Comments »

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