Slice the mozzarella cheese into thin slices using a cheese slicer.
Boil the lasagna noodles in a very large pot. You'll need 9 noodles per pan. I usually prepare a dozen in case some of them rip. That way I can be sure to use whole noodles. Once the noodles are cooked, run cool water through the pot until it is safe enough that you can pull the noodles out of the pot with your hands. You don't want to burn yourself.
While the Noodles are cooking, brown the pound of ground beef in a large skillet. You'll want to remove the cooked meat with a spoon with holes so that most of the fat will not go in the lasagna.
Once you have all the ingredients prepared, you are ready to construct the lasagna.
If you can get your hands on some decent quality, thick bolognese sauce, proceed as follows: use a buttered pyrex 9x13" dish, pour a thin layer of bechamel (white) sauce (easy to make yourself) on the bottom, then a layer of non-cook lasagna noodles, a thicker layer of bolognese, another thin layer of white sauce, another layer of noodles, etc. Throw in some shredded parmesan or pizza style cheese every once in awhile. Top with either more bolognese or a plain tomato sauce, a little more cheese and bake as per the instructions on the noodle box. Lasagna is the ultimate comfort food, it almost always turns out well.
8 pieces of italian sausage remove from casing 1 lbs muchrooms 1 lbs grown beef mix well fry in skillett boil water cook 2-3 lasagna noodles at once for 3 mins a peice once meat is cooked mix in bowl with ricotta cheese & 1 container cottage cheese add noodles layer with mixture with tomato paste till you run out of noodles & mixture top with mozzerella bake for 1 hour on 350 degrees let sit for 20 mins & serve
Place small amount of sauce in bottom of baking dish. Layer noodles, meat, cheese and sauce until dish is full. Finish with layer of noodles and cover with sauce. Bake covered with foil and bake approximately 1 hour or until heated thoroughly.
In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes.
Cook pasta according to package directions; drain. Lay flat on foil to cool.
Heat oven to 350°F.
In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil.
Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings. Developed and Tested by the Ronzoni Kitchens
1.pre-cook meat?/and lassgna noodles /drain well 2.place/aline pan with noodles cheese,meat noodle,sauce(sauce must be thick or it will run)cottage cheese/sour cream mixture,meat,cheese,noodle..etc cheese/mozz/parmesan/riocatto can be mixed with sc/cc mix make sure you pre-heat oven 365 degrees turn down to 350 in ten minutes let bake for 1hr. 45 min. let sit for 20 mins.
3 tablespoons frozen chopped spinach, thawed, drained, and squeezed dry
1/2 teaspoon salt
2 teaspoons olive oil
2 large eggs, lightly beaten
Lightly spoon flour into dry measuring cups, and level with a knife. Place flour, spinach, and salt in a food processor; pulse 3 times or until blended. With processor on, slowly pour oil and eggs through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Dust dough lightly with flour; let stand 10 minutes.
Divide dough into 4 equal portions. Working with 1 portion at a time, pass the dough through smooth rollers of the pasta machine on the widest setting. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour, if needed. Repeat procedure with remaining dough. Cut each pasta sheet into 3 (11 x 2-inch) strips. Hang pasta on a wooden drying rack for 10 minutes. Cook pasta in boiling water 2 minutes or until al dente; drain.
Set a 6-quart Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil to the pan and once the oil is hot, crumble the sausage into the pan. Cook the sausage, stirring often until well browned on all sides, about 5 to 6 minutes. Add the tomato sauce to the pan and allow the sauce to simmer, for 45 minutes. Remove from the heat and set aside.
Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside until ready to assemble the lasagna.
In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms and season with the salt and pepper. Cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 to 7 minutes. Remove from the heat and cool. Set aside until ready to assemble the lasagna.
In a bowl, combine the 2 cups of the Bechamel sauce, the ricotta, Fontina, and mozzarella cheeses. Set aside until ready to assemble the lasagna.
Preheat the oven to 350 degrees F and grease a 15 1/2 by 11 1/2 by 4-inch roasting pan with the remaining 2 tablespoons of olive oil.
Ladle 4 cups of the Italian sausage-tomato sauce into the bottom of the pan. Lay 6 lasagna sheets across the top of the tomato sauce. Spread 1/2 of the spinach and half of the mushrooms over the top of the pasta, and pour 3 cups of the Parmesan Bechamel over the mushrooms and spinach. Sprinkle 1 cup of the Parmesan over the bechamel, as well as 1/2 the ricotta cheese mixture. Top with another layer of 6 lasagna sheets. Place 1/2 of the bolognese over the lasagna and top with another layer of pasta. Pour another 4 cups of the tomato sausage sauce over the pasta, and top with another layer of pasta. Spread the remaining spinach, mushrooms and bechamel over the pasta and sprinkle another cup of Parmesan over top. Top with the remaining ricotta cheese mixture and lay another row of pasta over the cheese mixture. Spread the remaining bolognese sauce over the pasta and top with another row of pasta sheets. Pour the remaining tomato sausage sauce over the pasta.
Wrap the top of the roasting pan with aluminum foil and set the roasting pan on a baking sheet. Bake covered for 1 1/2 hours, or until the pasta sheets are cooked through. Remove the roasting pan from the oven and remove and discard the aluminum foil. Increase the oven temperature to 400 degrees F. Sprinkle the remaining Parmesan over the top of the tomato sauce, and return the pan to the oven. Bake until the cheese is well browned, about 15 to 20 minutes.
Remove from the oven and allow lasagna to cool for at least 30 minutes before serving.
Parmesan Bechamel Sauce:
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
8 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 cups grated Parmesan
Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add the salt, pepper, nutmeg, and Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel until ready to assemble the lasagna.
Yield: about 2 quarts
Bolognese Sauce:
2 tablespoons butter
12 ounces bacon, diced
8 ounces ham, diced
1 pound ground veal
1 pound ground pork
2 pounds ground beef
3 cups chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
1 pound thinly sliced button mushrooms
3 tablespoons minced garlic
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (6-ounce) can tomato paste
2 cups dry white wine
4 cups chicken stock
Kosher salt and freshly ground black pepper
1 cup chicken livers, finely chopped
1 cup heavy cream
1/2 cup chopped fresh parsley leaves
In a large Dutch oven, heat the butter over medium-high heat. Add the bacon and ham and cook until caramelized and light brown, about 15 minutes. Add the ground meats and cook over high heat until well browned, stirring constantly, about 20 minutes.
Add the onions, carrots, celery, and mushrooms and cook until soft, about 10 minutes. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add the wine and stock and simmer over medium-high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour. Season with salt and pepper.
Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning, if necessary. Set aside until ready to assemble lasagna.
Answers & Comments
Verified answer
Its simple yet delicious.
9 lasagna noodles
1 jar of pasta sauce
1 lb. of ground beef
8 oz. mozarella cheese
16 oz. ricotta cheese
Parmesan/Romano Cheese
Slice the mozzarella cheese into thin slices using a cheese slicer.
Boil the lasagna noodles in a very large pot. You'll need 9 noodles per pan. I usually prepare a dozen in case some of them rip. That way I can be sure to use whole noodles. Once the noodles are cooked, run cool water through the pot until it is safe enough that you can pull the noodles out of the pot with your hands. You don't want to burn yourself.
While the Noodles are cooking, brown the pound of ground beef in a large skillet. You'll want to remove the cooked meat with a spoon with holes so that most of the fat will not go in the lasagna.
Once you have all the ingredients prepared, you are ready to construct the lasagna.
If you can get your hands on some decent quality, thick bolognese sauce, proceed as follows: use a buttered pyrex 9x13" dish, pour a thin layer of bechamel (white) sauce (easy to make yourself) on the bottom, then a layer of non-cook lasagna noodles, a thicker layer of bolognese, another thin layer of white sauce, another layer of noodles, etc. Throw in some shredded parmesan or pizza style cheese every once in awhile. Top with either more bolognese or a plain tomato sauce, a little more cheese and bake as per the instructions on the noodle box. Lasagna is the ultimate comfort food, it almost always turns out well.
8 pieces of italian sausage remove from casing 1 lbs muchrooms 1 lbs grown beef mix well fry in skillett boil water cook 2-3 lasagna noodles at once for 3 mins a peice once meat is cooked mix in bowl with ricotta cheese & 1 container cottage cheese add noodles layer with mixture with tomato paste till you run out of noodles & mixture top with mozzerella bake for 1 hour on 350 degrees let sit for 20 mins & serve
there is a very simple recipe on the back of most brands of lasagna noodles.
use the noodles that don't need pre-cooking and use pre-made(store bought) pasta sauce.
Precook meat( ground beef, Italian sausage, or ground turkey)
precook noodles
favorite cheeses ( mozzarella, Parmesan, ricotta, cottage cheese)
favorite sauce (canned or jarred or homemade)
Place small amount of sauce in bottom of baking dish. Layer noodles, meat, cheese and sauce until dish is full. Finish with layer of noodles and cover with sauce. Bake covered with foil and bake approximately 1 hour or until heated thoroughly.
Follow the instructions on back of the Lasagne box like this one.....
Classic Lasagne
16 pieces (about 16 oz.) RONZONI Lasagne, uncooked
1 lb. ground beef
3 cups (about 28-oz. jar) spaghetti sauce
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes.
Cook pasta according to package directions; drain. Lay flat on foil to cool.
Heat oven to 350°F.
In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil.
Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings. Developed and Tested by the Ronzoni Kitchens
http://www.ronzoni.com/recipe/Recipe.asp?R=2149
World's Best Lasagna
http://allrecipes.com/recipe/worlds-best-lasagna/d...
1.pre-cook meat?/and lassgna noodles /drain well 2.place/aline pan with noodles cheese,meat noodle,sauce(sauce must be thick or it will run)cottage cheese/sour cream mixture,meat,cheese,noodle..etc cheese/mozz/parmesan/riocatto can be mixed with sc/cc mix make sure you pre-heat oven 365 degrees turn down to 350 in ten minutes let bake for 1hr. 45 min. let sit for 20 mins.
Homemade Spinach Lasagna Noodles:
1 1/2 cups all-purpose flour
3 tablespoons frozen chopped spinach, thawed, drained, and squeezed dry
1/2 teaspoon salt
2 teaspoons olive oil
2 large eggs, lightly beaten
Lightly spoon flour into dry measuring cups, and level with a knife. Place flour, spinach, and salt in a food processor; pulse 3 times or until blended. With processor on, slowly pour oil and eggs through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Dust dough lightly with flour; let stand 10 minutes.
Divide dough into 4 equal portions. Working with 1 portion at a time, pass the dough through smooth rollers of the pasta machine on the widest setting. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour, if needed. Repeat procedure with remaining dough. Cut each pasta sheet into 3 (11 x 2-inch) strips. Hang pasta on a wooden drying rack for 10 minutes. Cook pasta in boiling water 2 minutes or until al dente; drain.
Yield: 12 noodles (serving size: 1 noodle)
Man Lasagna Recipe
1/4 cup olive oil
1 pound hot Italian sausage, removed from casing
4 (25-ounce) jars tomato sauce (recommended: Emeril's Kicked Up Tomato Sauce)
3 1/2 pounds spinach, stemmed and washed
2 tablespoons butter
1/4 cup minced shallots
1 tablespoon minced garlic
1 pound portobello mushroom caps, sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Parmesan Bechamel Sauce, recipe follows
30 ounces ricotta cheese
2 cups grated Fontina
3 cups grated mozzarella
3 pounds dried lasagna sheets (1-ounce per sheet)
5 cups grated Parmesan
Bolognese Sauce, recipe follows
Set a 6-quart Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil to the pan and once the oil is hot, crumble the sausage into the pan. Cook the sausage, stirring often until well browned on all sides, about 5 to 6 minutes. Add the tomato sauce to the pan and allow the sauce to simmer, for 45 minutes. Remove from the heat and set aside.
Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside until ready to assemble the lasagna.
In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms and season with the salt and pepper. Cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 to 7 minutes. Remove from the heat and cool. Set aside until ready to assemble the lasagna.
In a bowl, combine the 2 cups of the Bechamel sauce, the ricotta, Fontina, and mozzarella cheeses. Set aside until ready to assemble the lasagna.
Preheat the oven to 350 degrees F and grease a 15 1/2 by 11 1/2 by 4-inch roasting pan with the remaining 2 tablespoons of olive oil.
Ladle 4 cups of the Italian sausage-tomato sauce into the bottom of the pan. Lay 6 lasagna sheets across the top of the tomato sauce. Spread 1/2 of the spinach and half of the mushrooms over the top of the pasta, and pour 3 cups of the Parmesan Bechamel over the mushrooms and spinach. Sprinkle 1 cup of the Parmesan over the bechamel, as well as 1/2 the ricotta cheese mixture. Top with another layer of 6 lasagna sheets. Place 1/2 of the bolognese over the lasagna and top with another layer of pasta. Pour another 4 cups of the tomato sausage sauce over the pasta, and top with another layer of pasta. Spread the remaining spinach, mushrooms and bechamel over the pasta and sprinkle another cup of Parmesan over top. Top with the remaining ricotta cheese mixture and lay another row of pasta over the cheese mixture. Spread the remaining bolognese sauce over the pasta and top with another row of pasta sheets. Pour the remaining tomato sausage sauce over the pasta.
Wrap the top of the roasting pan with aluminum foil and set the roasting pan on a baking sheet. Bake covered for 1 1/2 hours, or until the pasta sheets are cooked through. Remove the roasting pan from the oven and remove and discard the aluminum foil. Increase the oven temperature to 400 degrees F. Sprinkle the remaining Parmesan over the top of the tomato sauce, and return the pan to the oven. Bake until the cheese is well browned, about 15 to 20 minutes.
Remove from the oven and allow lasagna to cool for at least 30 minutes before serving.
Parmesan Bechamel Sauce:
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
8 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 cups grated Parmesan
Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add the salt, pepper, nutmeg, and Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel until ready to assemble the lasagna.
Yield: about 2 quarts
Bolognese Sauce:
2 tablespoons butter
12 ounces bacon, diced
8 ounces ham, diced
1 pound ground veal
1 pound ground pork
2 pounds ground beef
3 cups chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
1 pound thinly sliced button mushrooms
3 tablespoons minced garlic
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (6-ounce) can tomato paste
2 cups dry white wine
4 cups chicken stock
Kosher salt and freshly ground black pepper
1 cup chicken livers, finely chopped
1 cup heavy cream
1/2 cup chopped fresh parsley leaves
In a large Dutch oven, heat the butter over medium-high heat. Add the bacon and ham and cook until caramelized and light brown, about 15 minutes. Add the ground meats and cook over high heat until well browned, stirring constantly, about 20 minutes.
Add the onions, carrots, celery, and mushrooms and cook until soft, about 10 minutes. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add the wine and stock and simmer over medium-high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour. Season with salt and pepper.
Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning, if necessary. Set aside until ready to assemble lasagna.
Yield: about 3 quarts