Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don’t be scared off by the long cooking time. The wait is well worth it. It’s a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
This recipe was really great. I read the other reviews about adding the cheese last, etc. There is a very easy solution to this. I just covered the pan with foil, and baked for one hour. I removed the foil after the hour and completed the baking for an additional 30 minutes. I was concerned with all of the tomato sauce and adusted slightly. I added 2 (15 oz) cans of tomato sauce and 1 (6 oz) can of tomato paste with the garlic/oregano flavoring. It turned out perfectly. Cut very easily and my hubby loved it. Don’t forget to place foil in the bottom of your oven! Saves big mess.
This recipes is really good, except do not add the final layer of mozzarella until the very end, otherwise it ends up burnt to a crisp! haha whoops! Otherwise, very delicious.
As good as any I have ever had! The only thing I changed was to use two jars of prepared sauce instead of messing with making my own. Had to give it 5 stars. Really good!
This was a very good simple lasagna recipe. I made my sauce a little different because I like to sneak extra veggies in whenever possible, so I added grated zucchini, carrots and green pepper. I used whole wheat noodles and cottage cheese instead of riccotta, just because it is cheaper.
Ingredients
12 lasagna noodles
1 tub (475 g) extra-smooth ricotta cheese
2 eggs
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Ingredients
12 lasagna noodles
1 tub (475 g) extra-smooth ricotta cheese
2 eggs
1 pinch pepper
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
TOMATO MEAT SAUCE:
2 tablespoons olive oil
2 onions diced
1 rib celery diced
1 carrots diced
4 cloves garlic minced
1 1/2 lb lean ground beef
1/3 cup tomato paste
2 cans diced tomatoes
1 cup red wine
1 cup white wine
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon pepper
2 tablespoons chopped fresh basil
Steps
Tomato Meat Sauce: In Dutch oven, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes.
Add beef; cook, breaking up with back of wooden spoon, until browned and liquid has evaporated, about 6 minutes.
Stir in tomato paste. Add tomatoes, wine, bay leaves, oregano and pepper; simmer, stirring occasionally, until slightly thickened, about 40 minutes. Stir in basil. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente. Drain and arrange noodles in single layer on towels.
In small bowl, stir together ricotta, eggs and pepper.
In 13- x 9-inch (3 L) baking dish, spread 1-1/2 cups of the meat sauce. Arrange 3 noodles over top; sprinkle with half of the mozzarella cheese. Top with 2-1/2 cups of the meat sauce, 3 noodles, ricotta mixture, 3 noodles, 2-1/2 cups of the meat sauce, 3 noodles, then remaining meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days; remove plastic wrap).
Cover with foil. Bake in 375ºF (190ºC) oven for 45 minutes. Uncover and bake until cheese is golden, about 15 minutes. Loosely cover with foil and let stand for 30 minutes before serving.
From: Canadian Living