Post # 1
Does anyone have a great (and relatively easy) lasagna recipe? My husband has been craving lasagna and I figure I should finally try my hand at it but I’d love it if anyone has a great recipe to share. Many thanks! 🙂
Post # 3
I don’t know if you make your own sauce or pasta, but on my laziest days, I just use sauce I have in my freezer (I almost always have homemade marinara sauce, but you can use a jar of sauce if you aren’t picky), and store bought lasagna noodles, ricotta, and mozzerella. Boil some water and cook the noodles for just a few minutes, they shouldnt be fully cooked, but they should be pliable. The box should have a cooking time on it. Then I just layer sauce, lasagna noodles, ricotta, sauce, lasagna noodles, ricotta up to the top of the pan I am cooking it in, then I cover the top with mozzarella cheese. Put it in the oven on 350 degrees for like 45 minutes, or until it is warm throughout and the cheese is melted on top (I like to broil it for a few minutes to brown the cheese). Tada!
Post # 4
This one is really good
I thought the sauce was really good. I tend to add extra spices so I might have added more than it called for. Make sure you read the reviews and suggestions, it’s always a good idea at allrecipes.
Post # 5
I don’t follow a recipe but I do this: layer non-cook lasagne noodles with homemade tomato sauce (fry an onion in oil, add can chopped tomatoes, cube of beef stock, dash of salt and pepper, about 1 tbsp each oregano and basil, dash of balsamic vinegar, half tbsp sugar and let simmer as long as possible), fried ground beef, frozen spinach, and half cottage cheese/half mozzarella, then bake at 350F for about 20 mins.
Post # 6
@LMD84: I do exactly this, except I add an egg, chopped parsley, and some grated parmesan/romano in with the ricotta mixture.
Also sometimes I make rollups with the lasagne instead of layering, makes for easy serving. Just put some sauce in the bottom of the pan, then spread ricotta mixture on each noodle, roll up and put seam side down in pan. top with sauce and mozzarella and bake.
Post # 7
This one is so good & easy. http://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe2/index.html
The addition of goat cheese really makes it yummy. I use chicken sausage but I’ve also made it with regular ground meat.
Post # 8
i use http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/gordon-s-lasagne-recipe
if i dont have parmesan i just use all regular cheese. i also sprinkle extra cheese on top
Post # 9
I use the one on the noodle box! http://ronzoni.newworldpasta.com/pasta_meal_search_results.cfm#
My FI is also a meat-lover and ricotta cheese-tolerator so I usually make it more meaty. Sometimes I also add some hot sausage in with the ground beef.
Post # 10
I cheat and use the one on the back of the box. I typically will make my own sauce though.
Post # 11
i am not a fan of tomato/marinara/red sauce ever but my FI makes amazing lasagna (according to everyone else!) and he says to always make sure you use ricotta when making it. also, instead of just mozarella, use cheddar or colby jack. yum!
Post # 12
I use the no-boil noodles too, and they save so much work. For the sauce, I use chunky super mushroom, add ground beef or italian sausage, and layer with ricotta and shredded mozzarella. You generally cover the whole thing with foil and cook it for about an hour. Make sure to save some sauce for the side!
Post # 13
- Wedding: June 2014 - British Columbia
I probably have a handful of lasagna recipes from various cookbooks, but I haven’t referred to them yet much.
Cottage cheese, oven-ready noodles, sauce of choice, 2 to 3 types of cheeses and your main filling: meat or veg. (If cooking spinach lasagna, I’ve used ricotta; everything else, I use cottage cheese)
I use a Corningware, so I bake it with a lid on. Then, remove it for the last 15 minutes or so, to turn the top cheese layer golden brown.
It basically goes like this:
– In a saucepan, stir-fry some shallots/garlic, then the main filling and add sauce
– Layer sauce + cottage cheese on bottom of your baking dish (Step A)
– Layer noodles (Step B)
– Repeat Step A and add some shredded cheese
– Step B
– Step A + shredded cheese
– I repeat until I get the height of lasagna I want, then top with more shredded cheese.
375 F oven. I usually time it for about 35 to 45 minutes. I check within half an hour. When it’s bubbling at the half hour mark, I remove the lid and let it bake until the top is golden brown.
Post # 14
The one on the no-boil lasagna box is the best I’ve ever had. 🙂
Jar of spaghetti sauce + 1 lb ground beef; ricotta + an egg + basil + oregano; shredded mozzarella. Little bit of sauce on the bottom of the pan; layer noodles, sauce, ricotta and mozzarella; cover at the end with meat sauce, mozzarella and shredded parmesan. Cover with foil; bake at 350 for 45, then uncover for another 15 or so.