Lasagna Recipes-Choose from 5 versions

[ Lasagna ]

Lasagna is a popular Italian dish made of layers of wide flat pasta noodles, meat, tomato sauce, and cheese. The noodles are boiled, layered with a meat and tomato sauce, and then baked in the oven with layers of cheese.

Traditionally, the meat in lasagna is ground beef, but other meats such as sausage or ground turkey can also be used. The tomato sauce is typically made with tomatoes, garlic, onions, and Italian seasonings. The cheese used in lasagna is usually a combination of ricotta, mozzarella, and Parmesan cheese.

 

 

[1] Giada De Laurentiis's Lasagna Recipe

- Ingredients

• 1 pound sweet Italian sausage
• 1 pound ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cans (6 ounces each) tomato paste
• 2 cans (14.5 ounces each) tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups shredded mozzarella cheese
• 1 1/2 cups grated Parmesan cheese
• 1 pound lasagna noodles
• 2 large eggs
• 1 container (15 ounces) ricotta cheese
• 1/2 teaspoon nutmeg

- Directions

1. Preheat the oven to 375 degrees F.
2. In a large skillet over medium-high heat, cook the sausage, beef, onion, and garlic until browned.
3. Add the crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, parsley, salt, and pepper. Bring to a boil and then reduce the heat and simmer for 30 minutes.
4. Cook the lasagna noodles according to package directions and drain.
5. In a medium bowl, mix together the eggs, ricotta cheese, nutmeg, and 1/2 cup of Parmesan cheese.
6. In a 9x13 inch baking dish, spread a layer of the meat sauce, followed by a layer of noodles, a layer of the ricotta mixture, and a layer of mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of meat sauce on top.
7. Sprinkle the remaining Parmesan cheese on top.
8. Cover the dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 25 minutes until the cheese is browned and bubbly.
10. Let the lasagna cool for 10 minutes before serving.

 

[2] Ina Garten's Lasagna Recipe

- Ingredients

• 2 1/2 cups marinara sauce
• 1 pound sweet Italian sausage, casings removed
• 3/4 pound ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups ricotta cheese
• 1 egg
• 1/4 cup chopped fresh parsley
• Salt and pepper
• 1 pound lasagna noodles
• 1/2 pound mozzarella cheese, grated
• 1/4 cup grated Parmesan cheese

- Directions

1. Preheat the oven to 400 degrees F.
2. In a large pot of boiling salted water, cook the lasagna noodles according to package directions.
3. In a large skillet, cook the sausage, beef, onion, and garlic over medium heat until browned.
4. Add the marinara sauce, oregano, and red pepper flakes to the skillet and stir to combine.
5. In a medium bowl, combine the ricotta cheese, egg, parsley, salt, and pepper.
6. In a 9x13-inch baking dish, layer the lasagna noodles, meat sauce, ricotta mixture, and mozzarella cheese.
7. Repeat the layering until all ingredients are used up, making sure to end with a layer of mozzarella cheese.
8. Sprinkle the Parmesan cheese over the top of the lasagna.
9. Cover with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 25 minutes or until the cheese is bubbly and golden brown.

 

[3] Mario Batali's Lasagna Recipe

- Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, thinly sliced
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 pound ground beef
• 1 pound ground pork
• 1/4 pound pancetta, chopped
• 1 cup red wine
• 2 (28-ounce) cans whole San Marzano tomatoes, crushed by hand
• Salt and freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1 pound lasagna noodles
• 2 cups grated Parmigiano-Reggiano cheese
• 2 cups grated fontina cheese

- Directions

1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and sauté until softened.
2. Add the ground beef, pork, and pancetta, and cook until browned.
3. Add the red wine and cook until the liquid has evaporated.
4. Add the crushed tomatoes, salt, pepper, nutmeg, and cinnamon. Bring to a simmer and cook for 1 hour.
5. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture is smooth and creamy.
6. Preheat the oven to 375°F.
7. Cook the lasagna noodles according to package directions and drain.
8. In a large baking dish, spread a layer of the meat sauce. Top with a layer of noodles, a layer of the white sauce, and a layer of Parmigiano-Reggiano and fontina cheese. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
9. Cover with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 25 minutes until the cheese is browned and bubbly.

 

[4] Emeril Lagasse's Lasagna Recipe

- Ingredients

• 1 pound lasagna noodles
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 pound Italian sausage, removed from casings
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 tablespoons minced garlic
• 2 cans (28 ounces each) crushed tomatoes
• 2 cans (6 ounces each) tomato paste
• 1 cup red wine
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cups ricotta cheese
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 4 cups shredded mozzarella cheese

- Directions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles in a large pot of boiling salted water until just tender but still firm to the bite. Drain and rinse with cold water to stop the cooking process. Set aside.
3. In a large saucepan, heat the olive oil over medium-high heat. Add the ground beef, Italian sausage, onions, celery, carrots, and garlic. Cook, stirring frequently, until the meat is browned and the vegetables are tender, about 10 minutes.
4. Add the crushed tomatoes, tomato paste, red wine, basil, oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.
5. In a bowl, mix together the ricotta cheese, eggs, and Parmesan cheese.
6. Spread a thin layer of the tomato sauce in the bottom of a 9x13-inch baking dish. Cover with a layer of lasagna noodles, followed by a layer of the ricotta cheese mixture, a layer of shredded mozzarella cheese, and a layer of the tomato sauce. Repeat the layers until all of the ingredients are used up, ending with a layer of tomato sauce.
7. Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
8. Let the lasagna cool for a few minutes before slicing and serving.

 

[5] Marco Pierre White's Lasagna Recipe

- Ingredients

• 1 pound lasagna noodles
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 pound ground beef
• 1 pound ground pork
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• Salt and freshly ground black pepper
• 1 pound ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 pound shredded mozzarella cheese

- Directions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles in a large pot of boiling salted water until just tender but still firm to the bite. Drain and rinse with cold water to stop the cooking process. Set aside.
3. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
4. Add the ground beef and pork to the pan and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 10 minutes.
5. Stir in the crushed tomatoes, tomato paste, oregano, basil, and salt and pepper to taste. Bring to a simmer and cook for 15 minutes.
6. In a bowl, mix together the ricotta cheese, egg, and Parmesan cheese.
7. To assemble the lasagna, spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking dish. Cover with a layer of lasagna noodles, followed by a layer of the ricotta cheese mixture and a layer of shredded mozzarella cheese. Repeat the layers until all of the ingredients are used up, ending with a layer of meat sauce and mozzarella cheese.
8. Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
9. Let the lasagna cool for a few minutes before slicing and serving.