The Best Lasagna Recipes

The Best Lasagna Recipes, looking for these recipes? check this for 4 best The Best Lasagna Recipes: Patty's Best Crockpot Lasagna , Eggplant Lasagna , Best Mothers Day Lasagna or Any Day , Best taco lasagna

Best Mothers Day Lasagna or Any Day

image credit: Erin Collins cookpad.com

Ingredients

10 servings

  • 1 box Lasagna Noodles
  • 2 large Prego pasta sauce
  • 1 medium white onion – diced
  • 1 medium green pepper – diced
  • 1 large Package Mushrooms sliced
  • 1 clove Garlic minced
  • 1 large Bag Mozzarella cheese – shredded
  • 1 Bag Parmesan cheese – shredded
  • 1 Fresh mozzarella – chunked
  • 1 Egg
  • 1 16 oz. Large curd cottage cheese
  • 1 16 oz. Ricotta cheese
  • 1 1/2 lb Ground Beef (lean)
  • 1 packages Bob Evans Italian Sausage
  • 3 tbsp olive oil – seperated
  • Steps

    1 hour

  • Start water in large stock pot to boil, while waiting on water begin to sauté onion, and green pepper in 1 tablespoon of olive oil. Change
  • Once onions and green peppers are soft and kinda translucent transfer them to a large mixing bowl. Then sauté sliced mushrooms in 1 tablespoon olive oil, they will let out a lot of moisture….make sure you drain them before adding to mixing bowl. Change
  • Once water is at a rapid boil, add noodles to water. Put in some salt to help keep the noodles from sticking. Cook until done. Change
  • In a seperate mixing bowl add ricotta cheese, cottage cheese, 1 heaping cup parmesan, 1 egg and mix all together. This will be your cheese mixture. Change
  • Brown your ground beef and DRAIN! Make sure you drain all excess fat/grease so it doesnt collect on top. After draining add to mixing bowl with veggies. Change
  • Next brown the italian sausage, add last tablespoon of olive oil to help crate some grease. Once done drain this also, then add to the ground beef and veggies.
  • Drain the pasta, be careful not to burn your hands…and get ready to start the construction of the best lasagna ever!
  • Preheat oven to 350. Get your pan and put down a layer of the sauce, follow with a layer of noodles. Change
  • Next layer is sauce again, then meat/veggie mixture add tablespoon dollops of cheese mixture every couple inches, top with some sauce. Change
  • Add noodle layer then a whole layer of cheese mixture, then meat mixture, then some chunks of fresh mozzarella, and some shredded parmigiano. Change
  • Top with a last layer of noodles then meat then sauce then shredded mozzarella and fresh mozzarella and shredded parm.Cover with foil and put in oven @ 350°F for 45 minutes…then remove foil and finish for the last 30 minutes of so until browned. Change
  • Once it is hot and bubbly, and browned, take out of the oven and let cool until it has solidified….about 15 minutes. Then ENJOY!
  • Patty's Best Crockpot Lasagna

    image credit: nurse22 cookpad.com

    Ingredients

    12 servings

  • 1 box uncooked lasagna noodles
  • 1 1/2 lbs ground chuck
  • 2 (15 oz) Jars of Prego or your famous sauce
  • 1 small can of tomato paste
  • 1-2 stalks celery
  • 1 large onion
  • 1 1/2 cups carrots
  • 2 Tbsp minced garlic
  • 1 tsp Italian seasoning
  • to taste salt & pepper
  • 1 dash pepper flakes, or to taste
  • 1 tsp balsamic vinegar
  • pinch nutmeg
  • 1/2 tsp sugar
  • 3 cups ricotta cheese
  • 1 cup parmesan cheese
  • 3 cups mozzarella cheese
  • 1 egg beaten
  • 1 Tbsp evoo (extra virgin olive oil )
  • 2 cups fresh spinach
  • 16 oz Provolone Cheese
  • Steps

    8 mins

  • Puree the onion, carrots and celery. Add puree to hot saute pan with evoo and cook on high, stirring to release the natural juices and cook until tender, about 5 minutes. Place aside in large pot until later.
  • Brown ground chuck and drain excess grease. Add the Italian seasoning, salt and pepper and pepper flakes and balsamic vinegar to the cooked beef. Mix cooked beef to the puree.
  • Mix together chopped spinach, parmesan cheese, ricotta cheese and mozzarella cheese, beaten egg, nutmeg and salt& pepper. Set aside.
  • Sauté garlic in evoo for about 3 minutes, don’t let it burn. Add tomato paste and add 2 cans of water using empty tomato paste can. Cook on high, stirring frequently until most of liquid is gone. Add both jars of Prego to paste and sugar. Salt and pepper to taste. Add sauce to meat and veggie puree mixture. Mix well. Set aside.
  • Build your mountain of lasagna now. Spray inside crockpot with cooking spray or oil to prevent sticking. Cover the bottom of crockpot with meat/sauce mixture. Then add a layer of uncooked lasagna noodles (breaking them to fit and overlapping is good). Then add enough cheese mixture to cover the noodles (you can use a spatula to spread it evenly ). Then add more noodles, then cheese mixture, then meat/sauce, and finally end with meat sauce on top. Make sure all of the noodles are covered in sauce to prevent drying out. Sprinkle some parmesan cheese on top. When it’s almost done, an hour or 30 mins before add a layer of mozzarella cheese and provolone cheese to the top so it can melt and be more gooey and yummy. :-p Cook on low for 6-8 hours or high for 4-6 hours (depends on size of crockpot and how long you are willing to wait.
  • Enjoy! Please give me feedback so i can improve and not torture my family. Thanks all.
  • Best taco lasagna

    image credit: N.M.C.M. cookpad.com

    Ingredients

  • soft 6 inch tortillas,
  • ground beef or turkey or even ground chicken,
  • season of your choice (taco seasoning or season salt n pepper),
  • tomatoes, red onion, scallions, cilantro,
  • heavy cream,
  • mild cheddar Colby jack and Monterey Jack cheese, butter, Cajun season (for cheese sauce) and sour cream to top
  • Steps

  • Brown meat and drain grease, season meat to taste.to make cheese sauce bring heavy cream and butter to a boil and slowly add cheese until thickens. Add Cajun season to spice. With red onion green pepper tomatoes and cilantro dice up to make pico and season to taste.
  • In aluminum pan layer tortilla, meat, cheese, pico, and continue for 3 4 layers on the top finish with the last of the meat pico cheese and bake in oven for 20 mins on 400 once finish let cool down and top with sour cream and diced scallions Change Change
  • Notes- I used one lbs of hamburger meat, and I added about one cup of salsa because I didn’t have the other ingredients. I made just the taco meat and added the salsa. I used 8 shells, and I didn’t have an aluminum pan, I just used nonstick spray on the baking dish. I used what I had on hand…. Change Change
  • Eggplant Lasagna

    image credit: Wendy S. Geiss cookpad.com

    Ingredients

  • 10 pieces fried eggplant slices sliced lengthwise and thin about 1/4 inch
  • 1 quart marinara sauce see basic marinara sauce recipe or use your own or favorite jar sauce
  • 1 pound ricotta cheese Galbani best choice or another low moisture type
  • 1 pound five cheese Italian shredded cheese kraft or Sargento
  • Mrs. Dash original blend
  • Steps

  • Line half sterno tray with marinara sauce.
  • Place first layer of eggplant slices in tray.
  • Mix ricotta with Mrs. Dash original seasoning to taste.
  • Spread ricotta cheese on top if eggplant.
  • Put more marinara sauce over ricotta mixture then liberally sprinkle shredded Italian cheese blend over.
  • Rest above steps ensuring you finish with layer of shredded Italian cheese blend.
  • Preheat oven to 350 degrees farenheight.
  • Put tray loosely covered with foil in oven and bake approximately 30 to 45 mins.
  • Remove foil cover and allow to brown approximately 10 mi s.
  • Remove tray from oven and allow 10 mins to cool before cutting into serving size pieces.
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