My Lasagna Recipe

I have tried many different Lasagna recipes over the years.   This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world.  The ingredients and actual recipe are at the end of this article.  I know you won’t be disappointed with my Best Lasagna Recipe! 

Start with the following in a pot.

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped

The flavor of the Italian sausage varies from brand to brand.  You may need to try a different brand the first couple of times you cook this dish.  Find the flavor you like the best. 

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look.  It takes about 6 to 9 minutes to brown the meat.  I like to use a Dutch oven to cook this portion of the recipe.  I use a medium low temperature to brown the meat.  It is optional to remove the grease from the meat once it is finished browning, your choice.

Add the following:

1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water

Gently stir this into the cooking meat. 

Add the following:

2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer.  Simmer on low heat for 1 hour and 30 minutes  This is the ideal simmer time but not mandatory.  If you don’t have time it will still be great after one hour of simmering. 

I will sometimes make this sauce and refrigerate it after it finishes simmering.  I will use the meat sauce the next day to put the rest of this recipe together.  For some reason Italian meat sauce taste even better the next day.  But that’s up to you.

Soak 14 lasagna noodles. 

The lasagna noodles need to be soaked in hot tap water for 15 minutes.  

While the noodles are soaking you can make the cheese filling. 

Put the following in a mixing bowl:

23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg 

Grate fresh nutmeg over the Ricotta cheese.   

Add the following

1 egg
2 tablespoons fresh Italian parsley chopped

Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9×13 inch baking pan. 
Spread 2 Cups of meat sauce on the bottom of the pan.

Remove your lasagna noodles out of the water bath.  Shake water off wet noodles.

Lay 6 noodles across the layer of sauce.

Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving  some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

It should look similar to the picture above.

Cover with foil
Bake in preheated oven at 350 for 25 minutes
Remove foil and bake uncovered for another 25 minutes.

Remove from oven and allow to cool for approximately 15 minutes.

Ingredients

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg 
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
–Serves 12 people–

Tags: italian, italian recipe, lasagna recipe, More Lasagna Recipes, recipe

Piggly Wiggly Lasagna

Prep: 25 min, Cook: 1:40.
3/4 lb. ground beef
3/4 lb. lean ground pork
1 large onion, chopped
2 cloves garlic, minced
3-1/3 cups canned tomatoes, with added purée
6 ounces tomato paste
1/2 cup dry red wine
2 tsp. Italian herb seasoning
1/4 tsp. crushed red pepper
1 lb. part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup parsley, chopped
12 no boil lasagne noodles
1 lb. fat-free mozzarella cheese, sliced
Cook first 4 ingredients in a large heavy pot over medium high heat about 7 minutes, stirring frequently to break up meat, until browned. Discard excess fat. Stir in tomatoes with purée and next 4 ingredients. Bring to a boil, stirring to break up tomatoes. Reduce heat to low and simmer, uncovered, about 45 minutes, until sauce is slightly thickened.

Preheat oven to 375°F. Combine ricotta cheese, next 3 ingredients and salt and pepper to taste in a large bowl. Cover bottom of a lightly oiled 9×13 inch baking dish with a thin layer of meat sauce. Arrange 4 lasagne noodles in dish. Spoon half of ricotta filling over noodles. Cover with half of mozzarella slices. Spread a third of meat sauce over cheese. Arrange another layer of 4 lasagne noodles in dish. Cover with remaining ricotta filling, remaining mozzarella, then half of remaining sauce. Add a final layer of noodles and top with remaining meat sauce. Cover with foil. Bake 30 minutes. Remove foil and bake another 15 minutes, until bubbling throughout. Let stand 10 minutes before serving.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 322, fat 11.5g, 34% calories from fat, cholesterol 85mg, protein 31.7g, carbohydrates 19.5g, fiber 2.6g, sugar 5.9g, sodium 714mg, diet points 7.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 0.4, Lean meat: 2.4, Fat: 1.2, Sugar: 0.1, Very lean meat protein: 1.3Per serving:

Ingredients:

1 tsp. olive oil
1 lb. ground turkey breast
2 cloves garlic, crushed
8-oz. can tomato sauce
28-oz. can crushed tomatoes
salt and pepper to taste
1 tsp. Italian seasoning
12 oz. shredded low-moisture, part-skim mozzarella cheese
12 oz. part-skim ricotta cheese
3/4 c. grated parmesan cheese
6 no-boil lasagna noodles (about 3.5×7″)
Directions:

Spray 8×8 baking dish with cooking spray; preheat oven to 375° Fahrenheit (190° Celsius).
Brown turkey with olive oil and garlic.
Add tomato sauce, tomatoes, salt/pepper, and seasoning.
Simmer 20 minutes.
To assemble lasagna:
- add small amount of sauce to bottom of pan
- layer 2 no-boil noodles
- add some ricotta and mozzarella
- add tomato/meat sauce
- sprinkle with parmesan
- repeat with two more layers of noodles, ending with tomato/meat sauce and parmesan as top layer
Bake uncovered for 30 minutes, or until cheese is melted.
Remove from oven and let rest for about 10 minutes before cutting.
Makes: 9 servings

Tags: Turkey Lasagna

Chicken Lasagna
From AllRecipes.com
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 8 servings

“This lasagna is baked with a creamy blend of cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, mayonnaise and lots of cheddar cheese.”
INGREDIENTS:
9 uncooked lasagna noodles
1 (10.5 ounce) can condensed
cream of chicken soup
1 (10.75 ounce) can
condensed cream of
mushroom soup
1 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon garlic salt
4 cups chopped cooked
chicken breast
4 cups shredded Cheddar
cheese

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.
4. In a 9×13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
5. Bake in preheated oven for 1 hour

Tags: chicken, chicken lasagna

Polenta Lasagna

From Every Day with Rachael Ray
May 2007

SIX SERVINGS
Prep Time: 30 min
Cook Time: 15 min

3 tablespoons extra-virgin olive oil
One 6-ounce bag baby spinach
Salt
One 8-ounce package sliced mushrooms, preferably cremini
Two 18-ounce tubes prepared polenta, sliced crosswise into 1/3-inch rounds
8 to 10 ounces goat or feta cheese, crumbled
1 jarred roasted red pepper, chopped
3/4 cup jarred marinated artichoke hearts, drained and chopped
1/2 pound fresh mozzarella cheese, thinly sliced
One 14.5-ounce can diced tomatoes, drained

1. Preheat the oven to 375°. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the spinach, season with salt and cook for about 1 minute.
Transfer to a clean kitchen towel and wring the towel to squeeze out the liquid.
Chop the spinach and set aside.

2. Wipe the skillet, add 1 tablespoon olive oil and heat over medium-high heat.
Add the mushrooms, season with salt and cook, stirring, for 8 minutes. Transfer to a bowl.

3. Wipe the skillet, add the remaining 1 tablespoon olive oil and heat over high heat. Working in batches, fry the polenta rounds until golden, about 5 minutes per side. Line the bottom of a 7-by-11-inch baking dish with half the fried polenta.

4. In a bowl, combine the reserved spinach and the goat cheese.
Spread half the cheese mixture over the polenta in the baking dish.
Scatter the mushrooms and red pepper on top. Cover with the remaining polenta rounds. Top with the remaining cheese mixture, the artichokes, mozzarella and tomatoes. Bake until the mozzarella melts, about 15 minutes. Let set for 15 minutes before serving.

Seafood Lasagna

by the Editors of Easy Home Cooking Magazine

Seafood LasagnaYield: Makes 8 to 10 servingsIngredients:

1package (16 ounces) lasagna noodles
2tablespoons margarine or butter
1large onion, finely chopped
1package (8 ounces) cream cheese, cut into 1/2-inch pieces, softened
1-1/2cups cream-style cottage cheese
2teaspoons dried basil
1/2teaspoon salt
1/8teaspoon black pepper
1egg, lightly beaten
2cans (10-3/4 ounces each) cream of mushroom soup
1/3cup milk
1clove garlic, minced
1/2pound bay scallops, rinsed and patted dry
1/2pound flounder fillets, rinsed, patted dry and cut into 1/2-inch cubes
1/2pound medium raw shrimp, peeled and deveined
1/2cup dry white wine
1cup (4 ounces) shredded mozzarella cheese
2tablespoons grated Parmesan cheese

Preparation:
1.Cook lasagna noodles according to package directions; drain.
2.Melt margarine in large skillet over medium heat. Cook onion in hot margarine until tender, stirring frequently. Stir in cream cheese, cottage cheese, basil, salt and pepper; mix well. Stir in egg; set aside.
3.Combine soup, milk and garlic in large bowl until well blended. Stir in scallops, fish fillets, shrimp and wine.
4.Preheat oven to 350°F. Grease 13X9-inch baking pan.
5.Place layer of noodles in prepared pan, overlapping noodles. Spread half the cheese mixture over noodles. Place layer of noodles over cheese mixture and top with half the seafood mixture. Repeat layers. Sprinkle with mozzarella and Parmesan cheeses.
6.Bake 45 minutes or until bubbly. Let stand 10 minutes before cutting.

Tags: lasagna recipe, More Lasagna Recipes, seafood lasagna

Bolognese Sauce:
4 tablespoons olive oil
3 pounds pork shanks (on the bone)
3 pounds beef shanks (on the bone)
Salt
Freshly ground black pepper
3/4 pound pancetta, finely diced
1 1/2 cups finely diced Spanish onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
4 whole garlic cloves
1 cup dry red wine
3 cups homemade beef or chicken stock
1 (15-ounce) can diced tomatoes and their juices
4 fresh thyme sprigs
3 sprigs fresh rosemary
6 sprigs flat-leaf parsley
1 cup tomato sauce, recipe follows
Chopped fresh parsley leaves
Chopped fresh basil leaves
Ricotta Mixture
3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
2 large eggs
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
Salt
Freshly ground black pepper

Tomato Sauce
3 tablespoons olive oil
1 large Spanish onion, finely diced
3 cloves garlic, coarsely chopped
1/2 teaspoon crushed red chili flakes
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can diced tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh basil leaves

Bechamel (Mornay) Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
Pinch freshly grated nutmeg
Salt and freshly ground black pepper
3/4 cup grated fontina cheese
1/2 cup freshly grated Parmigiano-Reggiano

Assembly:
2 tablespoons unsalted butter
Bechamel Sauce
4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
Ricotta mixture
Grated Parmigiano-Reggiano
Fresh basil leaves
Bolognese Sauce

For the Bolognese Sauce:

Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat.
Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side.

Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels.

Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.

Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.

Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl.

Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through.

For the Ricotta Mixture:

Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.

For the Tomato Sauce:

Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.

For the Bechamel (Mornay) Sace:

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.

For Assembly:

Preheat the oven to 375 degrees F.
Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the meat mixture evenly over the top. Ladle an even layer of bechamel over the Bolognese mixture, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.

Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the tomato sauce, more grated cheese and chopped parsley and basil.

Definition: This favorite pizza topping is a coarse pork sausage, generally sold in plump links. Italian sausage is usually flavored with garlic and fennel seed or anise seed. It comes in two styles–hot (flavored with hot, red peppers) and sweet (without the added heat). It must be well cooked before serving, and is suitable for frying, grilling or braising. See also sausage.
–Copyright (c) 1995 by Barron’s Educational Series, from The New Food Lover’s Companion, Second Edition, by Sharon Tyler Herbst

Definition: [PAHR-muh-zahn] This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States, but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are aged 14 months, Parmigiano-Reggianos are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed grana, meaning “grain” and referring to their granular textures. Pregrated Parmesan is available but doesn’t compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets. See also cheese

–Copyright (c) 1995 by Barron’s Educational Series, from The New Food Lover’s Companion, Second Edition, by Sharon Tyler Herbst

Founded in 1944 in New York city by Pasquale “Patsy” Scognamillo, Patsy’s Italian Restaurant has been in its current and only theater district location (in the building just next to the original site) since 1954. In over 55 years of existence, Patsy’s Italian Restaurant has had only three chefs–the late Patsy himself, his son Joe Scognamillo, who has been at the establishment since the tender age of seven, and Joe’s son Sal Scognamillo, who has been manning the kitchen for the past 15 years.  

The Patsy’s cookbook is without a doubt my favorate Italian cookbook.  I bought it years ago and have used it over and over. 
  

Ingredients

2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 Meatball recipe below
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Directions

1. Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
2. Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
3. Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
4. In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
5. In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
6. In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
7. In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
8. Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
9. Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.  

Patsy’s Meatball Recipe 

Ingredients

Serves 10 to 12.

 3/4 cup fresh breadcrumbs6 tablespoons whole milk2 tablespoons extra-virgin olive oil2 medium onions, finely chopped6 cloves garlic, finely chopped1 1/2 pounds ground beef, preferably chuck1 1/2 pounds ground pork3 large, whole eggs, lightly beaten3 large egg yolks, lightly beaten3 tablespoons finely chopped fresh flat-leaf parsley3 tablespoons finely chopped fresh oregano1 1/2 cups freshly grated Parmesan cheeseCoarse salt and freshly ground pepperDried breadcrumbs, for work surfaceOlive oil, for frying

Directions

1. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
3. Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.
4. Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
5. Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.
6. Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.

Tags: lasagna recipe, Patsy's New York