Time 1h30m Yield 4 Number Of Ingredients 20 Steps:
Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic and oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.) Preheat the oven to 200 degrees F (95 degrees C). Grease a 9x13 inch baking dish. While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt, and pepper. Soak the lasagna noodles in water for 30 seconds. Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagna sheet, and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese. Bake the lasagna 40 to 50 minutes, until the top of the lasagna is golden brown.
Yield 7 Number Of Ingredients 11 Steps:
Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer. In a mixing bowl, mix ricotta cheese with beaten egg. Set aside. Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish. Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled. Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.
Time 1h45m Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees Heat olive oil in a skillet over medium high heat Add ground beef, onion and garlic, breaking up beef with a spoon. Cook until beef is no longer pink and onions are translucent, season with salt and pepper. Stir marinara sauce into the ground beef mixture and heat over medium low heat until heated through. Place ricotta, parmesan, parsley, egg and fresh cracked pepper in a bowl. Mix until well combined. Now it’s time to assemble. I find it works best to make an assembly line for youself so then everthing is right there for you. Start by spreading about 1/2 cup sauce in the bottom of a 9×13 pan that’s been coated with cooking spray. Place three no boil noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles. Spread about 1 cup of the sauce over the ricotta mixture. Top with 1/4 of the mozzerella and about 2 tbsp of the parmesan. Repeat layers 3 more times: noodles, ricotta, sauce, cheese Cover with foil and bake in preheated oven for 45 minutes. After 45 minutues, uncover and bake for an additional 15 minutes. Remove from oven, cover loosely with foil and allow to rest for 15 minutes before serving. Cut into 12 pieces.
Time 35m Yield 8 to 10 servings Number Of Ingredients 20 Steps:
Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl. Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil. While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat. Heat a broiler. Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.
Time 2h30m Yield 8 Number Of Ingredients 15 Steps:
In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour. While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Yield 7 Number Of Ingredients 11 Steps:
Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer. In a mixing bowl, mix ricotta cheese with beaten egg. Set aside. Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish. Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled. Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.
More about “lisas lasagna recipes”
Yield 7 Number Of Ingredients 11 Steps:
Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer. In a mixing bowl, mix ricotta cheese with beaten egg. Set aside. Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish. Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled. Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.
