Yield 15 Number Of Ingredients 15 Steps:
Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick. Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces. Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl. Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
Time 1h15m Yield 6 servings Number Of Ingredients 24 Steps:
Preheat oven to 375 degrees F. Bechamel sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely. In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely. In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside. Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna. Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes. In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Time 1h10m Yield 8 servings Number Of Ingredients 8 Steps:
In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
Time 1h45m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil. Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Time 1h40m Yield 12 servings. Number Of Ingredients 17 Steps:
In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.
Yield 4 servings Number Of Ingredients 8 Steps:
Cook ravioli according to package directions; drain and set aside. Meanwhile, saute mushroom, spinach, salt and pepper in olive oil. , Preheat oven to 450°. Using four lightly greased 16-ounce ramekins or crocks, layer ravioli with spoonfuls of mushroom-spinach mixture and ricotta. Cover with pasta sauce and shredded mozzarella. Bake for 10 minutes or until cheese is fully melted. Serve with additional hot pasta sauce, if desired.
Time 1h45m Yield 12 serving(s) Number Of Ingredients 18 Steps:
Preheat oven to 375 degrees. Cook noodles according to package directions, drain and set aside. Combine ground beef, pork and onion in skillet and cook until brown, drain fat. Combine browned meat, garlic, sauce, and all seasonings and simmer for 20 minutes. Cook Italian Sausage and sliced into thin pieces. In a large bowl combine eggs ricotta cheese, parsley and 1 cup mozzarella. Spray sides and bottom of 13 by 9 inch baking pan with non-stick cooking spray. Spoon 1/4 of the meat sauce mix into the bottom of the baking pan and spread evenly. Place a single layer of lasagna noodles on top of the meat sauce mixture making sure to evenly cover the entire pan. Next, layer 1/4 of the ricotta mixture into the pan and spread evenly. Then, add a layer of the thinly sliced Italian sausage spaced 1-2 inches apart. Finally sprinkle 1/4 of the mozzarella and parmesean on top of the sausage. Repeat this layering until all of the ingredients have been layered into the pan. Cover pan with aluminum foil. Make sure the foil is not touching the cheese. Bake for 30 minutes, then remove foil and bake for another 25-30 minutes uncovered. Allow lasagna to sit for 10 minutes before cutting. Serve with garlic bread and a salad and enjoy!
Time 1h15m Yield 15 serving(s) Number Of Ingredients 11 Steps:
Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12-15 minutes . In a separate bowl, combine eggs and ricotta cheese. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of noodles so the ends hang over the sides of the pan. (The ends will be laid back-over the top for the final layer). Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta, the meat sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly. Allow to set for 5-10 minutes before cutting. This Lasagna recipe can be modified to suit individual preferences. I have also made it using Italian sausage instead of beef, and I have added a can of chopped tomatoes to the sauce mixture with good results. Sometimes I mix in shredded parmesan cheese to the ricotta for an extra boost :).
