Lasagna

Lasagna takes approximately 1 hour and 55 minutes from beginning to end. One serving contains 1122 calories, 53g of protein, and 72g of fat. For $5.43 per serving, you get a main course that serves 8. It is a pricey recipe for fans of Mediterranean food. If you have basil leaves, lasagna noodles, garlic, and a few other ingredients on hand, you can make it. 17 people found this recipe to be scrumptious and satisfying. It is brought to you by Foodnetwork. With a spoonacular score of 89%, this dish is great. Users who liked this recipe also liked Vegetable Lasagna With Homemade Lasagna Sheets (Without Pasta Machine), Lasagna de Pollo con Champiñones (Chicken and Mushroom Lasagna), and Angelina’s Lasagna di Carnevale (Lasagna for Carnival).

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 100 minutes

 

Ingredients:

6 to 7 basil leaves, cut into chiffonade

1 pound bulk Italian sausage

1 (12-ounce) package cremini mushrooms, stems removed, caps sliced

2 eggs

4 cloves garlic, smashed, divided

4 large cloves garlic, smashed and chopped

Kosher salt

1 1/2 (16-ounce) boxes lasagna noodles

1 pound grated mozzarella

1/4 cup extra-virgin olive oil

Olive oil

2 large Spanish onions, cut into 1/4-inch dice

1/4 pound pancetta, diced

2 cups grated Parmigiano-Reggiano, divided

4 (28-ounce) cans Italian plum San Marzano tomatoes

Crushed red pepper flakes

2 cups ricotta

1 zucchini, cut in 1/2 lengthwise and cut on the bias

Equipment:

pot

frying pan

paper towels

bowl

oven

baking pan

aluminum foil

baking sheet

Cooking instruction summary:

Watch how to make this recipe. Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve. Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels. Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini. In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt. Preheat the oven to 350 degrees F. In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil. Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing. Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing. Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently. Pass the tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.

 

Step by step:


1. Watch how to make this recipe.

2. Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes.

3. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.

4. Coat a large saute pan with olive oil and bring to medium-high heat.

5. Add the sausage and cook until brown and crumbly.

6. Remove from pan and reserve on paper towels.

7. Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes.

8. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.

9. In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil.

10. Mix to combine well and season with salt.

11. Preheat the oven to 350 degrees F.

12. In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce.

13. Spread 1/3 of the ricotta mixture over the pasta.

14. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability).

15. Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.

16. Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking.

17. Let cool for 20 minutes before slicing.

18. Note: For optimal slicing, make and bake the lasagna the day before.

19. Heat it up again before slicing.

20. Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes.

21. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color.

22. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

23. Pass the tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff!

24. Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.

25. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.


Nutrition Information:

Quickview
1126k Calories
53g Protein
71g Total Fat
70g Carbs
49% Health Score
Limit These
Calories
1126k
56%

Fat
71g
110%

  Saturated Fat
27g
169%

Carbohydrates
70g
23%

  Sugar
16g
18%

Cholesterol
184mg
61%

Sodium
1534mg
67%

Get Enough Of These
Protein
53g
107%

Selenium
78µg
112%

Vitamin A
4924IU
98%

Phosphorus
874mg
87%

Calcium
806mg
81%

Vitamin C
62mg
76%

Manganese
1mg
62%

Vitamin B2
0.87mg
51%

Potassium
1742mg
50%

Vitamin K
51µg
49%

Vitamin B6
0.91mg
45%

Zinc
6mg
45%

Vitamin B3
8mg
44%

Vitamin E
6mg
43%

Vitamin B12
2µg
42%

Copper
0.75mg
37%

Vitamin B1
0.51mg
34%

Fiber
8g
34%

Magnesium
129mg
32%

Folate
113µg
28%

Iron
4mg
24%

Vitamin B5
2mg
23%

Vitamin D
1µg
10%

covered percent of daily need
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