Lasagna
 

Looking for a good rescipe for Christmas dinner.

I don't know where my recipe is. I have made it so many times that I just "wing it'!
Kirsten

I got this recipe from my sister. It's the only one I use.

one box lasagna noodles
1 lb hamburger
15 oz ricotta cheese
1 lb shredded mozzarella cheese
1 egg
black pepper
15 oz jar spaghetti sauce

Brown hamburger, drain and add sauce. Simmer on low. Mix egg and Ricotta cheese. Cook noodles until al dente. In a 9 x 13 pan layer noodles, cheese mixture, sauce, and mozzarella cheese. Use the black pepper to your taste. Repeat layers until you get to the top of the pan. Bake at 350" for about 40 minutes. Let cool just a bit before cutting.

Many years ago, I had a friend that made the most incredible lasagna. She was half Italian and she used a handed down, family recipe. I'm sorry, I dont have the recipe, but I do remember some of the ingredients. One of the most unusual ingredients was coarsely chopped, hard boiled eggs, which made up one of the layers. There was a layer of Italian sausage in there too. She had a couple of kinds of cheese in it, and lots of it. She also used regular lasagna noodles and not those "no-boil' kind. The finished lasagna was firm, but not dry. I hope that is of some help. :)

~C
~ C

this is the recipe I have used for years, all my sons college friends loved it, even for breakfast! you are right to let it cool several minutes so it is not runny

I have a good one that makes a large pan, and you don't have to cook the noodles first. If you pm me your email address I'll send you a copy of the card.

I made my sauce yesterday and will build my lasagna and bake it today ... will reheat it for our Christmas gathering tomorrow. It always tastes better when you make it ahead so the flavors meld.

I make a homemade sauce using half sausage, half ground beef, onions, red bell peppers and garlic then add 28 oz of San Marzano tomatoes, 1 15-18 oz jar of good marinara or pasta sauce and 1/2 cup of pesto.

I mix 15 oz. ricotta with 1/2 cup of grated Parmesan cheese, one egg and chopped fresh parsley. Start with a bit of sauce in the bottom of your pan then layer with dry noodles, meat sauce, ricotta and grated mozzarella, repeat. I will also be adding some fresh spinach leaves in my layers today because I have some to use up.

I do not precook my noodles, they will cook in the sauce. Cover lasagne tightly with foil and bake 45 minutes. Remove foil top with mozzarella and bake another 15 minutes. Let cool a bit before cutting so the lasagne sets. When you make it a day or two ahead, it is easier to reheat and serve.

We just sold our specialty food and market of ten years and we sold a ton of lasagne. : )

Any of the recipes above are great. Just wanted to add that it is totally unnecessary to cook the noodles - even the regular kind. They cook perfectly in the sauce and it's way, way, easier!

Have a wonderful Christmas dinner!

My lasagna “recipe” is Stouffers when it’s on sale. It’s about the only convience food I buy. I’m not much help, am I ?

I use the recipe from Better Homes and Garden- "Classic" version. It's in my BH&G cookbook from 1979, it can be googled just need to scroll down a little. I made this for Thanksgiving, it was yummy!!

I was told years ago that every Italian dish that uses meat has to have some pork in it and I agree. Plain old pork sausage helps. We have a large Italian group in St Louis and she was Italian.

LaSagna
 

This isn't my favorite recipe, as I have been buying our LaSagna the past few years,. AND, I also buy the sauce, cheeses, and noodles and make it the short cook way.
Get the big jar of Spaghetti Sauce,and other ingredients, and assemble.

I realize I is $10-12.00 each, but when you get Stressed, it s a big hel!
Mariah.

I just made lasagne for dinner last night. Yum! Here's my recipe:

1 lb. sausage, hamb., or a mix
1 sm. onion- chopped
2-3 cloves of garlic
2 tsp. salt
1 tsp. pepper
1 tsp. basil
1 tsp. oregano
1 Tbsp. parsley
1-6 oz. tomato paste
2-8 oz. tomato sauce
1 cup water
1 pint cottage cheese
2 beaten eggs
1 lb. mozzarella-grated
1/3 cup parmesan-grated
1 pkg. lasagne noodles
2 Tbsp. olive oil

Saute onion and garlic in olive oil, add meat and seasonings, and cook until done and crumbly. Add tomato sauce and paste. Simmer for 30 minutes, stirring occasionally.
In a bowl, blend beaten eggs with cottage cheese.
To assemble:
Place noodles in a layer in a 9 x 13 pan. (I don't cook my noodles) Spread half of meat sauce mix over the noodles. Then add half of the cottage cheese mix over the top of sauce. Add parmesan and mozzarella.
Repeat process again for the top layer.
Bake in a 350* oven for 30-45 minutes, uncovered. Once done, let it rest for a few minutes before serving.

And alternate addition: add chopped spinach, carrots, broccoli as desired. I parboil the carrots and broccoli before adding them in.
:)

Lots of GREAT COOKS on this site.

I assume cooked lasagna can be frozen.
If I cook it and put it in the deep freeze, how long does it stay good? I have frozen homemade spagetti but the noodles separated. Still tasted good after a month.
Will the lasagna noodles separate from the meat/veggie mixture?

If you add thin slices of zucchini in each layer, you have my lasagna recipe. I was always told lasagna should be red and green.

The easiest way to go! I occasionally go this route as well.

I'm Italian and my Mom has always made lasagna, however, I don't like Italian sausage. I brown it when I make sauce but don't eat it. The flavor in sauce is nice though.
Anyway, when we were kids my Mom would make a big pan and in one section omit the sausage for me. She would layer just hamburger meat on "my side" lol :)

Recently saw a brilliant suggestion on Pinterest-- when making lasagna for 2-4, make it in a loaf pan! This will be perfect for my husband and I. A big pan lasts wa-a-ay too long.

anne2016 -- I have frozen lasagna for years. I wrap make it, bake it, cut it in pan shaped servings. We eat one and I wrap the remaining pieces in tinfoil and freeze it. When it comes time to re-heat it, I put it in a pan (still wrapped and frozen) and bake it, opening the tinfoil the last 10 minutes or so.