I need a good lasagna recipe

[Conservative Hippie]

Anyone have a good lasagna recipe to share? Prefer meat lasagnas...

 

[SwedishMeatball]

Olive Garden.

 

[Barb D]

Stouffers.

 

[Conservative Hippie]

No no no! I WANT to make it!!!!!!!

 

[FormrCastMbr]

I generally go by the directions on the back of the Ronzoni lasagna noodle box, it is pretty good. Just make sure to let it sit after taking it out of theoven for a good 15 - 20 minutes to set....

 

[tommygirl79]

Here you go....this one gets raves everytime and I put it together myself...(not that there's any secret ingredient)

9-12 oven-ready lasagna noodles (do not boil!)
1 15-ounce carton of Ricotta cheese (low fat is fine)
2 cups mozzarella cheese
Parmesan cheese
1 egg
2 tbs sugar
1 lb ground beef
1 1/2 large jars of spaghetti sauce
Parsley flakes
salt
pepper


Preheat oven to 325 degrees. Brown beef. Drain and rinse beef and return to sauce pan. Put spaghetti sauce and 1 tbsp of sugar and heat until warm.
Mix ricotta cheese, egg, 2 tbsp parmesan, 2 tsps of parsley flakes, dash of salt and pepper and remaining sugar. Set aside.

Layering:

Put a VERY small layer of sauce on bottom of 9x13 pan so noodles won't stick.

Layer three noodles across bottom of pan. I sometimes break noodles to fill up entire pan if they aren't long enough to go all the way across. Put a fairly generous layer of meat sauce over noodles. Spread half of the ricotta cheese mixture over sauce. Sprinkle healthy amount of parmesan cheese on ricotta cheese. Repeat this paragraph.

Put one more layer of noodles and sauce. Then sprinkle mozzarella cheese on top of sauce and then add another healthy sprinkling of parmesan cheese. sprinkle more dried parsley flakes onto top.

I usually do this ahead of time and let it sit in the refrigerator for a few hours or overnight but you don't have to by any means. Bake for 20 minutes at 325 degrees covered with aluminum foil. Remove foil and up temp to 350. Check every 5-10 minutes and cook until cheese is a melted in middle and edges are a light brown. A fork test can be done to assure noodles are tender.

Like above poster said, make sure you let it sit and rest for a good 10-20 minutes to set. It will come out of the pan so much neater and prettier!

Hope this helps!!!

 

[lucas]

I generally go by the directions on the back of the Ronzoni lasagna noodle box, it is pretty good. Just make sure to let it sit after taking it out of theoven for a good 15 - 20 minutes to set....

I use the recipe off of the box of oven ready noodles.

 

[WDWAurora]

It's for the crockpot, and I made minor alterations:

Crockpot Lasagna

1 box no boil lasagna noodles
1 jar spaghetti sauce
1 large container cottage cheese
8 oz shredded mozzarella cheese
1 lb hamburger meat

Brown and drain hamburger meat. Combine spaghetti sauce with the meat. In the crockpot, put a layer of noodles (break them up), meat/sauce and then cottage cheese. Repeat layers. Top with mozzarella cheese. Cook on low for 4-5 hours.

***My additions to this-I put sauce on the bottom and top (under the mozzarella). These seemed like duhs, but weren't in the instructions. Also, I would make sure to use a BIG thing of sauce, not the small little ones. It was easy! I made the meat last night and cooked it today!

 

[DISUNC]

Here you go....this one gets raves everytime and I put it together myself...(not that there's any secret ingredient)

9-12 oven-ready lasagna noodles (do not boil!)
1 15-ounce carton of Ricotta cheese (low fat is fine)
2 cups mozzarella cheese
Parmesan cheese
1 egg
2 tbs sugar
1 lb ground beef
1 1/2 large jars of spaghetti sauce
Parsley flakes
salt
pepper


Preheat oven to 325 degrees. Brown beef. Drain and rinse beef and return to sauce pan. Put spaghetti sauce and 1 tbsp of sugar and heat until warm.
Mix ricotta cheese, egg, 2 tbsp parmesan, 2 tsps of parsley flakes, dash of salt and pepper and remaining sugar. Set aside.

Layering:

Put a VERY small layer of sauce on bottom of 9x13 pan so noodles won't stick.

Layer three noodles across bottom of pan. I sometimes break noodles to fill up entire pan if they aren't long enough to go all the way across. Put a fairly generous layer of meat sauce over noodles. Spread half of the ricotta cheese mixture over sauce. Sprinkle healthy amount of parmesan cheese on ricotta cheese. Repeat this paragraph.

Put one more layer of noodles and sauce. Then sprinkle mozzarella cheese on top of sauce and then add another healthy sprinkling of parmesan cheese. sprinkle more dried parsley flakes onto top.

I usually do this ahead of time and let it sit in the refrigerator for a few hours or overnight but you don't have to by any means. Bake for 20 minutes at 325 degrees covered with aluminum foil. Remove foil and up temp to 350. Check every 5-10 minutes and cook until cheese is a melted in middle and edges are a light brown. A fork test can be done to assure noodles are tender.

Like above poster said, make sure you let it sit and rest for a good 10-20 minutes to set. It will come out of the pan so much neater and prettier!

Hope this helps!!!

THE KEY WORD HERE IS "oven-ready lasagna noodles (do not boil!)" They are the greatest invention since sliced bread!

Now when are the gonna make "oven ready ziti noodles"?????????

 

[tommygirl79]

THE KEY WORD HERE IS "oven-ready lasagna noodles (do not boil!)" They are the greatest invention since sliced bread!

Now when are the gonna make "oven ready ziti noodles"?????????

Don't you know it!!!! My mom used to use the lasagna noodles you had to boil but you have to wait so long for them to cool off...man, it's nice just to lay those puppies in the pan and move on with it!!!

 

[Amberle3]

I've made this one from allrecipes.com and it came out really nicely.

http://allrecipes.com/recipe/bobs-awesome-lasagna/detail.aspx

 

[jam217]

If you're willing to make it one day, then eat it the next you don't need the special oven ready no boil noodles. I use regular and/or whole wheat lasagna noodles...lay them in uncooked....put it in the refrig overnight and by the next day the noodles have "cooked'' from the moisture in the sauce and ricotta...it works everytime....just make sure the noodles are completely covered in sauce

 

[OrlandoMike]

I stopped boiling lasagna noodles years ago. Just get the regular noodles, make your sauce a little more "soupy" than normal, and bake, comes out fine!

 

[elizke]

This one is alittle different and the family loves it at get togethers. NOT for the dieters! (from Recipezaar)


Sinfully Rich Lasagna
Recipe #290102
This is the tastiest, creamiest, most wonderful lasagna I've ever had. To DIE for!!
by Gigi |


10-12 servings 1¾ hours 45 min prep
Change to: servings US Metric
12 lasagna noodles, cooked and drained (can use the no-cook type)
1 (15 ounce) container ricotta cheese
2 (8 ounce) cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
2 eggs, lightly beaten
1 (26 ounce) jar classico basil spaghetti sauce
1 (10 ounce) package frozen chopped spinach, thawed and squeezed to remove excess moisture
1 lb ground beef, crumbled,cooked and drained
1 (17 ounce) jar classico alfredo sauce or sun-dried tomato alfredo pasta sauce (I use the latter)
1/4 cup red wine, if desired
1 tablespoon sugar, added to the marinara sauce,if desired


If using regular lasagna noodles, cook as directed on package.
Combine cheese& eggs; mix together well.
Lightly spray baking dish with vegetable spray such as Pam.
If using wine and/or the sugar, mix with marinara.
Spread 1 cup marinara sauce in bottom of baking dish.
At this point, if you care to, you can mix the remainer of the marinara sauce with the cooked ground beef.
Easier and faster to layer that way.
Lay 4 noodles on sauce in dish.
Spread 1/2 the cheese mixture on noodles.
Layer 1/2 the spinach on top of cheese mixture.
Spread 1/2 the ground beef and marinara on top of spinach layer.
Repeat layers once again: noodles, cheese, spinach, ground beef and marinara.
Add one more layer of noodles.
Spread jar of Alfredo Sauce over last layer of noodles.
Cover and cook at 350 degrees for 40 minutes.
Uncover and cook 15 minutes more.
Can sprinkle more grated Parmesan on top for the last 15 minutes if desired.
After cooking, it helps to let it sit for 10-15 minutes before cutting.



Elizke Note: I've used both types of alfredo sauce and much prefer the sun dried tomato alfredo. I always use the red wine and never the sugar. I also use regular cooked lasagna noodles. It just never comes out as good for me with the no boil dangit!

 

[The Mystery Machine]

Here is how I make it.....


Brown some ground beef and/or sausage, drain. ( my mom throws in some sausage for extra flavor, I don't)

I use jarred original Ragu but you can make your own sauce from paste if you do that sort of thing. My family is not into sauce so I quit making homemade sauce.

Add sauce to meat and simmer on low....

Boil your lasagna noodles.

Then I use a hand mixer and mix 1 egg with 1 carton of cottage cheese, ricotta cheese, and some chopped fresh parsley.

Then assemble....with your loads of mozzerella cheese!

Sauce on bottom
Noodles
Spread cheese mix
Sauce
Moz cheese
Repeat...

 

[Christine]

I don't know...personally, I can taste the difference in the the no-boil noodles right off...don't like them.

To me, the key to a great lasagna is using a GREAT, homemade sauce. The cheese mixture can be made up of any of the recipes you see on a box.

We often eat spaghetti using Prego or Ragu and we are "fine" with it, but for some reason it just doesn't transfer well to lasagna--don't know why. So, if I do make lasagna, I make sure that I make a homemade sauce (which takes aobut 3 hours). So much better that way. But I guess I'm kind of picky.

 

[BethR]

Does anyone have the recipe from the Ronzoni lasagna noodle box? I am not familiar with that brand. I did a search online and could not come up with the recipe.

 

[Conservative Hippie]

I found this one on Epicurious.com and it sounds great! I may leave out the spinach though...unless it's in artichoke dip form, I do not like to eat my spinach!

SAUCE
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper

LASAGNA
15 lasagna noodles (about 12 ounces)

2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained,
squeezed dry
2 large eggs

4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)

 

[FormrCastMbr]

Here it is!

http://www.ronzoni.com/recipe/Recipe.asp?R=1600

 

[debbiedoo]

If I can ever find my from stratch recipe I will post, my mother has it at her house, and we think my sister has the book somewhere It was an awesome recipe, if I ever re-locate it I will post.