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Started By
Message
Home made Lasagna recipe; whatcha got?
Posted on 5/31/10 at 8:17 am
Posted on 5/31/10 at 8:17 am
I'm craving a good home made Lasagna. Recipe's/suggestions?????
This post was edited on 5/31/10 at 8:18 am
6
Posted on 5/31/10 at 8:20 am to ELLSSUU
1 – 48oz Jar of Ragu with meat flavoring
2 ¼ lbs – ground meat
1 – large onion (chopped)
1 -bell pepper (chopped)
3 packs – mozzarella cheese (shredded) (about 12 0z per pack)
Parmesan cheese
1 tablespoon parsley flakes
oregano to taste
½ lb. lasagna
Using a pot, sauté all ground meat in a little olive oil. Take meat out and sauté onions and bell pepper in oil.
Add ground meat back, Ragu and parsley flakes. Simmer for 1 hour.
Cook lasagna as directed on box. Use a 13x9” pan.
Layer lasagna. (Put a little sauce at the bottom first ( this helps it not to stick to pan) then noodle, ground meat, parmesan cheese and shredded mozzarella cheese. Repeat 3 times starting with the noodle (Usually you can only repeat twice).
Bake as directed on lasagna box.
2 ¼ lbs – ground meat
1 – large onion (chopped)
1 -bell pepper (chopped)
3 packs – mozzarella cheese (shredded) (about 12 0z per pack)
Parmesan cheese
1 tablespoon parsley flakes
oregano to taste
½ lb. lasagna
Using a pot, sauté all ground meat in a little olive oil. Take meat out and sauté onions and bell pepper in oil.
Add ground meat back, Ragu and parsley flakes. Simmer for 1 hour.
Cook lasagna as directed on box. Use a 13x9” pan.
Layer lasagna. (Put a little sauce at the bottom first ( this helps it not to stick to pan) then noodle, ground meat, parmesan cheese and shredded mozzarella cheese. Repeat 3 times starting with the noodle (Usually you can only repeat twice).
Bake as directed on lasagna box.
Posted on 5/31/10 at 8:24 am to Crescent Connection
You can also do it without cooking the noodles first. I put them in dry and lower the oven and add about ten minutes to the total cooking time. Just saves a little time and an extra pot to clean.
Posted on 5/31/10 at 8:27 am to ELLSSUU
Tav posted a fine one a year or 2 ago. Awesome sauce,bechemel was very rich, as were the crepes...I'd go with pasta over the crepes if you can find it.
Posted on 5/31/10 at 2:48 pm to ELLSSUU
how big of a pan do you have to bake it in? Cause I have a LARGE scale recipe.
This post was edited on 5/31/10 at 4:42 pm
Posted on 6/1/10 at 2:53 pm to CITWTT
well here goes but be aware it will take a roasting pan to bake it.
Three pounds ground chuck
One and half pounds loose Italian
sausage
Five onions dice, three bell peppers
four stalks celery, six or seven
toes garlic
Three large cans tomato sauce, two
cans tomato paste
Two large containers cottage cheese
Three containers ricotta
Three packages shredded mozzarella
One and half pounds lasagna noodles
One and a half cups good red wine
Saute veggies in olive oil and brown
meat, add tomato products, season
with oregano, herbes de provence
bay leaves season with your choice
of whatever
Assemble in layers, of meat, noodles
and mixture of cottage and ricotta
Top with mozzarella
This will give you a hernia getting
it to the oven.
Forgot the wine, and put noodles in
boiling water for about five-six
minutes, they'll soften up
Three pounds ground chuck
One and half pounds loose Italian
sausage
Five onions dice, three bell peppers
four stalks celery, six or seven
toes garlic
Three large cans tomato sauce, two
cans tomato paste
Two large containers cottage cheese
Three containers ricotta
Three packages shredded mozzarella
One and half pounds lasagna noodles
One and a half cups good red wine
Saute veggies in olive oil and brown
meat, add tomato products, season
with oregano, herbes de provence
bay leaves season with your choice
of whatever
Assemble in layers, of meat, noodles
and mixture of cottage and ricotta
Top with mozzarella
This will give you a hernia getting
it to the oven.
Forgot the wine, and put noodles in
boiling water for about five-six
minutes, they'll soften up
This post was edited on 6/1/10 at 4:30 pm
Posted on 6/1/10 at 3:15 pm to ELLSSUU
The best--from Rao's in NYC.
1/2 cup plus 2 tablespoons fine-quality olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 pounds lean ground beef
1 pound hot or sweet Italian sausage meat,
removed from casings and chopped
1/2 cup red wine
3 (28 ounce) cans imported San Marzano
Italian tomatoes, with juice, hand-crushed
3 tablespoons tomato paste
5 cups water
Salt and pepper to taste
2 pounds ricotta cheese
2 egg yolks
1 pound lasagna noodles
2 cups grated fresh mozzarella cheese
1 cup freshly grated Pecorino Romano cheese
1 pound fresh mozzarella cheese, sliced
Heat 1/2 cup oil in a large saucepan over medium-high heat. Add onion and garlic and sauté for 3 minutes. Stir in the beef and sauté for 5 minutes or until well browned. Remove the beef with a slotted spoon and set aside. Add the sausage to the saucepan and sauté until browned. Return beef to saucepan.
Add the wine to the saucepan and cook for 5 minutes or until it has evaporated.
Stir in tomatoes, tomato paste, and water. Add salt and pepper. Simmer, stirring occasionally, for about 2 hours or until thick and rich in flavor. If needed, add more water, a quarter cup at a time. If sauce is fatty, either skim off the fat or put a few layers of paper towel on the top to absorb the excess fat. (If you have the time, refrigerate the sauce until the fat congeals on top; then simply lift it off.)
Put ricotta into a cheesecloth lined colander and allow it to drain in the refrigerator for about 2 hours. Combine with egg yolks; blend well. This will keep the lasagna from being watery.
Add the noodles and remaining 2 tablespoons oil to a large, deep pot filled with rapidly boiling salted water. Cook noodles until al dente. Drain well in a colander and then run under cold running water to stop the cooking process. Put noodles, in a single layer, on clean, damp kitchen towels. Cover with clean, damp towels.
Preheat oven to 350 degrees F.
Ladle a thin layer of meat sauce info a lasagna pan (12 x I8 x 2 inches or 14 x I0 x 3 inches), Cover with noodles, laid lengthwise, then cover noodles with a layer of meat sauce, Spread a thin, smooth layer of ricotta over the meat sauce. Sprinkle with grated mozzarella and Pecorino Romano. Continue layers of pasta, sauce, and cheese, alternating the pasta )n opposite directions for each layer (lengthwise, then crosswise, etc.). Finish with a layer of meat sauce covered with sliced mozzarella and sprinkle with Pecorino Romano.
Bake in preheated oven for about 45 minutes or until cheese topping has melted and lasagna is bubbling.
Remove from oven and allow to rest for 15 minutes before cutting into squares and serving.
1/2 cup plus 2 tablespoons fine-quality olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 pounds lean ground beef
1 pound hot or sweet Italian sausage meat,
removed from casings and chopped
1/2 cup red wine
3 (28 ounce) cans imported San Marzano
Italian tomatoes, with juice, hand-crushed
3 tablespoons tomato paste
5 cups water
Salt and pepper to taste
2 pounds ricotta cheese
2 egg yolks
1 pound lasagna noodles
2 cups grated fresh mozzarella cheese
1 cup freshly grated Pecorino Romano cheese
1 pound fresh mozzarella cheese, sliced
Heat 1/2 cup oil in a large saucepan over medium-high heat. Add onion and garlic and sauté for 3 minutes. Stir in the beef and sauté for 5 minutes or until well browned. Remove the beef with a slotted spoon and set aside. Add the sausage to the saucepan and sauté until browned. Return beef to saucepan.
Add the wine to the saucepan and cook for 5 minutes or until it has evaporated.
Stir in tomatoes, tomato paste, and water. Add salt and pepper. Simmer, stirring occasionally, for about 2 hours or until thick and rich in flavor. If needed, add more water, a quarter cup at a time. If sauce is fatty, either skim off the fat or put a few layers of paper towel on the top to absorb the excess fat. (If you have the time, refrigerate the sauce until the fat congeals on top; then simply lift it off.)
Put ricotta into a cheesecloth lined colander and allow it to drain in the refrigerator for about 2 hours. Combine with egg yolks; blend well. This will keep the lasagna from being watery.
Add the noodles and remaining 2 tablespoons oil to a large, deep pot filled with rapidly boiling salted water. Cook noodles until al dente. Drain well in a colander and then run under cold running water to stop the cooking process. Put noodles, in a single layer, on clean, damp kitchen towels. Cover with clean, damp towels.
Preheat oven to 350 degrees F.
Ladle a thin layer of meat sauce info a lasagna pan (12 x I8 x 2 inches or 14 x I0 x 3 inches), Cover with noodles, laid lengthwise, then cover noodles with a layer of meat sauce, Spread a thin, smooth layer of ricotta over the meat sauce. Sprinkle with grated mozzarella and Pecorino Romano. Continue layers of pasta, sauce, and cheese, alternating the pasta )n opposite directions for each layer (lengthwise, then crosswise, etc.). Finish with a layer of meat sauce covered with sliced mozzarella and sprinkle with Pecorino Romano.
Bake in preheated oven for about 45 minutes or until cheese topping has melted and lasagna is bubbling.
Remove from oven and allow to rest for 15 minutes before cutting into squares and serving.
Posted on 6/1/10 at 3:20 pm to ELLSSUU
i like to add seasoned ricotta mixed with parm. everything else pretty traditional.
you can soak the noodles in hot water first and they will turn out fine...no need to fully cook.
you can soak the noodles in hot water first and they will turn out fine...no need to fully cook.
Posted on 6/1/10 at 3:29 pm to BigAlBR
quote:
The best--from Rao's in NYC.
that sounds delicious, but it looks like it would take the better of a day to cook.
Posted on 6/1/10 at 4:01 pm to ashy larry
quote:
but it looks like it would take the better of a day to cook.
It does, but the sauce makes it worthwhile.
Posted on 6/1/10 at 4:10 pm to ashy larry
if you aren't gonna take the time to do it right, then buy some Stouffers.
Posted on 6/1/10 at 6:43 pm to CITWTT
quote:
if you aren't gonna take the time to do it right, then buy some Stouffers.
Posted on 6/1/10 at 7:31 pm to tavolatim
I hate making lasagna, get lots of requests when kids are in town, so I buy a pan from Pocorello's, last time it was $40 for a huge amount. It has been a few years, but if you add the cost of the ingredients, it's not a bad deal.
Posted on 6/1/10 at 8:03 pm to CITWTT
quote:
CITWTT
Your recipe is very similar to what I do, from the sauce (part tomato sauce/part tomato paste) to the mixing ricotta & cottage cheeses.
About the only thing I do differently is put some shredded mozzarella and parmesan in with the ricotta/cottage, and then top the whole thing with provolone slices.
Posted on 6/1/10 at 8:39 pm to Dorothy
it is a messy project, but damn well worth the effort. The quantity is a bit massive, but that is what freezers are made for, lots of leftovers
Posted on 6/1/10 at 9:02 pm to ELLSSUU
My wife usually makes an excellent lasagna. Last time she made it, instead of mozzerela cheese she used swiss cheese. Whatever you do, don't use swiss cheese.
Posted on 6/1/10 at 9:23 pm to LSUballs
quote:
Whatever you do, don't use swiss cheese.
I remember a friend's mom making it with Swiss, but she would only use a bit and alternate layers of Mozzarella (top & bottom layer) and Swiss (middle layer). It came out ok like that.
Posted on 6/2/10 at 9:51 am to CITWTT
quote:
if you aren't gonna take the time to do it right, then buy some Stouffers.
good point
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