Your best lasagna recipe

[PoohBWV]

In the 20 years I've been married, I have never been able to cook a really excellent lasagna. What is your favorite recipe?

 

[PamCo88]

I use Barilla no boil and basically follow the recipe. I don't put in the meat and I use my own sauce.

 

[beccab]

I just wanted to say, I used the barilla lasagna pasta & will never use the other stuff again. My family even liked the taste & texture of these noodles better.

As far as a recipe, I believe the secret is in the sauce. Get a sauce recipe you like & just layer.
I also think sauce likes are very varied.

 

[mermaid96]

I also love the no boil noodles...... I use Prego sauce (my family would revolt if I used anything else!) I take 2# of Ricotta cheese (whole or partially skim).... to that I add fresh grated parmesan..... some shredded mozzarella...... 2 eggs..... garlic powder and basil and oregano. I stir that all up for the filling. I don't use precise measurements...... I use LOTS of meat in mine..... sweet sausage and hot sausage cut into bite sized pieces (I cook it in the microwave) and I use pepperoni too. Then you just layer it. You have to remember to let it sit for 20 minutes or so after it comes out of the oven or it will fall apart. My dh would eat lasagna 5 nights a week if I would let him!!

 

[linny172]

I have never used the no boil noodles, will have to try them, but I use ricotta mixed with egge parmasan parsley and a little milk. Than layer noodles spread on some of the ricotta mixture layer some sauce and shredded motzerella, continue to layer till everything is gone and bake

 

[piratesmate]

I just made lasagne for the first time in >15 years on Wednesday. Maybe it was deprivation, but we all really LOVED it! I basically followed the recipe on the box. I used the San Giorgio regular noodles & a jar of Prego sauce. I mixed 2lb ricotta, 8 oz mozzarella, 1/4 c parmesan, a little parsley, garlic powder, salt & pepper and used this as one of the layers. It was sooo much easier not to mess with the cooked noodles - which is why I stopped making it. (The no-cook noodles weren't on sale, but the regular ones were.) I did add a little water - just enough to rinse out the jar - and I covered the pan tightly with tin foil. It worked out great.

The box did say to put sauce right on the cheese when layering. I didn't do that, because it isn't the way I used to make it. I don't know if that would make any difference.

I don't bother with meat in the sauce, but finding a sauce that the family really likes is key - whether it's from scratch or a jar.

d

 

[TigerBear]

My favorite is from Better Homes and Gardens cookbook. I double the recipe:

3/4 pound ground beef or italian sausage
1 cup onion (I don't put in this much)
2 cloves garlic, minced
1 7.5 ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1 tsp. fennel seed, crushed (optional)- I use whole fennel
1/2 tsp. salt
1/2 tsp. pepper
6 lasagna noodles
1 beaten egg
2 cups ricotta cheese
1/2 cup grated Parmesan or Ramano
1 TBSP. dried parsley flakes
1 8-ounce package sliced mozzarella cheese (shreaded works fine too)


For meat sauce, in a large saucepan cook meat, onion, and garlic till meat is brown and onion is tender. Drain fat. Stir in undranied tomatoes; tomato sauce; tomato paste; basil; oregano; fennel; salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes: stir occassionally. Meanwhile, cook lasagna noodles according to package directions. Drain.

For filling, combine egg, ricotta, 1/4 cup of the Parmesan or Romano, and the parsley flakes.

Layer half of the cooked noodles in a 12x7.5x2-inch baking dish. Spread with half of the filling. Top with half of the meat sauce and half of the mozz. Repeat layers. Sprinkle remaining parm. cheese atop.

Bake in a 375 degree oven for 30 to 35 minutes or till heated throughout. Let stand 10 minutes. Serves 8.

 

[Beverly Lynn]

I also use the no boil noodles.

I use rocotta cheese
shredded mozzarella
fresh grated parmesian
1 egg
garlic powder
onion powder
crushed basil
crushed oregano

I mix all ingredients in a bowl and layer on the noodles(very easy to do on the no boil ones using a spatula)
during the layers I also put sauce on too. I use my own home made recipe, I can't stand the jar stuff.
I will sometimes make half of it with cut up meatballs too in the cheese mixture.
I top wiht sauce and cook for 30 min at 350 and then take it out put more shredded mozzarella cheese on top and bake for about 10 more minutes.

 

[mhopset]

instead of ricotta cheese, try sour cream

 

[LisaTx]

I use the recipe from Better Homes and Gardens as well. I use italian sausage instead of ground beef. It has a much better flavor. My family raves about it.

 

[PoohBWV]

Great recipes - keep them coming. It is snowing like crazy here, and I am craving lasagne.

 

[Nikole]

Ok...... again sorry not a measuring type of cook just a dump and add cook!

Chop onions, mushrooms, green peppers and garlic.

Cook up some Italian sausage (I prefer a mix of hot and sweet)...if you buy it in links you will hvae to remove the casings.

If it is very greasy, drain the grease off, add the onions green peppers and garlic and cook until soft. Add mushrooms toward the end. Dump in some jarred sauce. Add some red wine (a light chianti works nice for this). Cook this down till thicker. Season with salt, pepper, oregano, basil, etc

In a separate bowl, mix ricotta, parmesean, romano, and eggs, season with oregano basil and parsley.

Boil Lasagna noodles.
in your pan spread some of the sauce, place a layer of noodles, cheese mixture, and keep layering till the top. Cover with mozarella and bake

 

[piratesmate]

. . . . all this talk about Italian sausage made me hungry for it! We always buy the sweet, but found that it's too greasy for us unless it's cooked a REALLY long time. Just wanted to share that I like it best when I put it in the crock for the day & cook the daylights out of it - in the sauce. Then I put the crock in the frig when we head to bed to solidify the fat. Then I just peel it off the top. Mmmmm