Best Lasagna

You can never have too many main course recipes, so give Best Lasagnan a try. For $1.77 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 510 calories, 32g of protein, and 29g of fat. It is a reasonably priced recipe for fans of Mediterranean food. This recipe is liked by 2203 foodies and cooks. If you have parmesan cheese, salt, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a pretty good spoonacular score of 77%. 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) are very similar to this recipe.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt. Preheat oven to 375. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full). Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings. Originally published as Traditional Lasagna in Country Woman ChristmasAnnual 2007, p46 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });

 

Step by step:

1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles.

2. Add garlic; cook 1 minute.

3. Drain.

4. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

5. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.

6. Preheat oven to 37

7. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).

8. Bake, covered, 25 minutes.

9. Bake, uncovered, 25 minutes longer or until bubbly.

10. Let stand 15 minutes before serving.

Nutrition Information:

covered percent of daily need

 

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