Best Best Lasagna Ever Recipes

THE BEST EVER LASAGNA

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

GRANDMA'S BEST EVER SOUR CREAM LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
• Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
• Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
• To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

BEST ITALIAN LASAGNA EVER!

Steps:

• Preheat oven to 375°F.
• Boil noodles and drain (you may also use uncooked noodles).
• Sauté garlic, sugar and salt.
• Add sausage and ground beef and brown, breaking into small crumbles.
• Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
• Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick).
• Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
• Bake covered for 25 minutes.
• Uncover and bake another 25 minutes.
• Let cool about 10-15 minutes then cut and serve.
• Leftovers may be frozen and then heated in the oven until hot and melty.
• Goes great with crusty garlic toast and a salad.

BEST EVER EASY LASAGNA

Steps:

• Preheat oven to 375.
• Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
• Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
• Repeat layers till last 3 noodles.
• Top last noodles with remaining sauce, mozzarella, and parmesan.
• For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
• For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.

THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN)

Steps:

• Bring a large pot of salted water to a boil.
• Preheat oven to 350 degrees.
• Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
• Cook over medium-high heat until browned.
• Drain half the fat; less if you're feeling naughty.
• Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
• Set aside.
• In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
• Stir together well, set aside.
• Cook lasagna until "al dente" (not overly cooked).
• To assemble:.
• Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
• Spoon half the cottage cheese mixture over the noodles, spread evenly.
• Cover cottage cheese with a layer of mozzarella cheese.
• Spoon a little less than half the meat mixture over the top.
• Repeat, ending with meat mixture.
• Sprinkle top generously with extra Parmesan.
• Either freeze, refrigerate for up to two days, or bake immediately:
• 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

THE BEST LASAGNA EVER (PIONEER WOMAN)

Steps:

• Bring a large pot of water to a boil with oil and salt.
• In a large skillet or saucepan combine ground beef, sausage, and garlic.
• Cook over medium high heat until browned.
• Drain half the fat (less if you're feeling naughty).
• Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt.
• After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
• In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
• Cook lasagna until al dente (not overly cooked).
• Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
• Spoon half the cottage cheese mixture over the noodles. Spread evenly.
• Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
• Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
• Either freeze, refrigerate for up to 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly.

ABSOLUTE BEST EVER LASAGNA

Steps:

• Brown ground meat, onion and garlic.
• Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, tomato paste; stirring until well mixed.
• Cover and simmer 1 hour (or longer,but watch for getting too dry).
• Cook lasagna noodles according to package directions; drain and set aside.
• Spray a 13 x 9" baking pan with cooking spray.
• Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
• Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
• Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
• Let sit for 15-20 minutes before cutting and serving.

BEST EVER RED & WHITE SAUCE LASAGNA

Steps:

• Begin by making the red sauce as it needs time to simmer and reduce.
• In large heavy bottom sauce pan over medium/ high heat Sauté in olive oil half the onion add salt and pepper to taste.
• Once onion is slightly browned add in the 5 cloves of crushed garlic, Sauté for a couple minutes.
• Add the entire can of tomato paste and sauté carefully & stir continuously (it burns easily) until cooked about 2-3 minutes.
• Next Stir in The 2 jars of Passata and 1 can of crushed tomatoes, re- season with salt and pepper.
• Add wine to thin sauce to a light chunk style sauce. Stirring Sauce occasionally as it will reduce and become thicker re-season with additional salt if any is required,Lower heat to simmer. Stir occasionally.
• Stir in 1-3 tablespoons of Italian dry herb seasoning to taste.
• Chop 10 basil leaves into strips reserving half for ricotta mixture and gently half into sauce.
• In separate pan begin to sauté sausage.
• Add a slight bit of olive oil, allow to heat then add sausages with casings removed Brown until cooked completely.
• With a slotted spoon remove sausage to a plate lined with a paper towel to drain. Reserving sausage drippings in pan.
• Add remaining onion to sausage oil and sauté onion until slightly caramelized. Salt and Pepper.
• Chop garlic and mince into a paste the remaining cloves and stir until cooked.
• Combine the onion oil mixture into the tomato sauce. This will add a thickness to your sauce.
• Simmer for at least 30 minutes
• While Red Sauce is reducing in other heavy bottom pan begin to work on fillings and White Sauce.
• Add butter & flour, Cook over low/med heat for about 3 minutes.
• Add entire pint of cream.
• Allow to slowly come to simmer.
• Grate in 2 teaspoons of fresh nutmeg.
• Add half of the milk reserve the remainder of milk Simmer for 5 minutes( DO NOT BOIL).
• White Sauce should be able to coat the back of spoon if sauce is too thick like a paste or glue add remainder of milk slowly little by little until texture is more sauce like smooth slightly thick.
• Remove from burner and let stand.
• Prepare Ricotta Mixture:.
• In a large glass or plastic bowl take reserved fresh basil and combine with 1 entire large jar of ricotta salt and pepper.
• Mix well. Make sure mixture is properly seasoned and add 1 beaten egg.
• Combine all ingredients well. Set aside.
• Lasagna Assembly.
• In large 11 by 15 GLASS baking dish, spray with original flavored Pam or any other non stick non flavored cooking spray.
• Ladle 1 cup red sauce or enough to coat the bottom of the entire baking dish.
• Arrange 1st layer of Noodles to cover bottom of pan.
• Add layer of Ricotta mixture .
• Cover with Mozzarella cheese.
• Ladle red sauce until cheese mixture is covered.
• Arrange 2nd noodle layer to cover.
• Add a thin layer of Ricotta mixture.
• Using a separate ladle than the red ladle in a layer of white sauce to cover the ricotta mixture.
• Spoon the sausage onto the white sauce to cover.
• Cover the sausage with the Italian blend cheese mix.
• Arrange 3rd noodle layer to cover.
• Add layer of Ricotta mixture .
• Add a layer of Italian blend cheese.
• Cover with red sauce .
• Add final noodle layer.
• Cover noodle with red sauce then a thick coating of Mozzarella cheese .
• Cover with aluminum foil and bake for 1 hour at 350 degrees.
• Allow Lasagna to stand at room temperature for at least 45 minutes to set up before cutting into it.

GRANDMA'S BEST EVER LASAGNA

Steps:

• Brown together sausage, hamburger, and garlic clove. Add parsley, basil, oregano, diced tomatoes, and tomato sauce. Simmer for 30 minutes.
• In large bowl, combine sour cream, eggs, salt, parmesean cheese, 1 bag mozzerella, and pepper. Cut olives and add to mixture.
• Boil noodles according to package directions.
• In a large baking pan, begin with a thin layer of meat sauce and then begin to layer noodles, sauce, then cheese.
• Cover with other bags of mozzerella cheese.
• Bake at 375 F for 30 minute If cheese starts to brown cover with foil for the remainder of the bake time.

BEST EVER LASAGNA

Steps:

• Mix up cheeses reserving about 4 cups to top lasagna.
• Add eggs and Italian seasoning.
• I do this with in two batches.
• Now you are ready to assemble lasagna.
• Pour small amount of sauce in bottom of pan - just enough to cover.
• Layer noodles over sauce.
• Spoon cheese mixture as evenly as you can over noodles and smooth with spoon.
• Layer noodles over cheese - then pour on sauce to cover.
• Repeat with noodles, cheese, noodles, sauce again and then top with cheese.
• Then: I cover loosely with foil to prevent cheese from over browning.
• Bake in 350°F oven until bubbly, removing foil for last 20 minutes or so.
• Or prepare for freezing by cooling, covering with saran wrap then freezer lid.
• Place in freezer.
• Cook the same. Expect the frozen lasagnas to take about 1 1/2 hours to cook if in a small pan.
• ***I always cook my noodles, I prefer the texture of precooked noodles and though it is not necessary I think that uncooked noodles have a slimy texture in the lasagna.
• ********************************.
• You can cook less at a time.
• For one 8X13 in lasagna I'd start with about 1 lbs of mozzarella, ½ pound of Parmesan, and one container (1 lb) of ricotta cheese and 1 egg with 1 T of seasoning.
• You'll probably need about 9 -12 noodles and about 7 - 8 cups of sauce.
• ********************************.

BEST-EVER LASAGNA

Steps:

• Preheat oven to 375 degrees.
• In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink. Drain well.
• To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper. Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
• In a large bowl, lightly beat eggs. Add parsley. Fold in cottage cheese, ricotta cheese and Parmesan cheese. Refrigerate until sauce is done.
• Spray the bottom of a 9"x13" pan with non-stick spray. Spread about 1 cup of the sauce in the bottom of the pan.
• Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
• On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
• Place another 1/3 of the noodles on top.
• Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
• Top with remaining noodles, meat sauce and mozzarella.
• If desired, garnish with black olives and green onions scattered on top.
• Cover and bake for 50 minutes.
• Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
• Let stand for 15 minutes before serving.
• Leftovers freeze well.

LASAGNA SUPREMO (THE BEST LASAGNA EVER!)

Steps:

• FOR THE LASAGNA: Prepare lasagna according to package directions.
• Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
• Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
• Brown the ground beef and ground pork in a skillet, drain off and discard fat.
• Add onion and garlic to the ground meat, stir and cook another 5 minutes.
• Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
• While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
• Preheat oven to 375 degrees.
• Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
• In the baking dish, spoon in a layer of 1/3 of the meat sauce.
• Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
• Then layer 1/3 of the Ricotta mixture.
• Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
• Then layer 1/3 of the sliced mushrooms.
• Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
• Then continue to repeat the layering until all of the ingredients are layered.
• When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
• Remove foil and bake, uncovered, another 25 minutes.
• Remove from oven and allow to sit and rest 10 minutes before cutting.
• FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
• Add the extra-virgin olive oil to the pot.
• Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the shallot, and dump that into the pot.
• Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
• Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
• Remove from heat and give it one last stir.
• Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
• NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

LASAGNA - THE BEST I'VE EVER TASTED

Steps:

• Cook noodles in salted water, 15 minutes - drain.
• Heat oil, cook garlic and onion, add beef and seasonings, sauté until well browned, add tomato paste and tomatoes, simmer 5 minutes. Set aside.
• Blend eggs with cottage cheese in the food processor, add parmesan cheese, blend until smooth.
• Put half of meat sauce in bottom of a lasagna pan, put half of the noodles on top, then the cottage cheese mixture, then the rest of the noodles, then the rest of the meat sauce.
• Bake at 350 degrees (325 in convection oven) for approx ½ to 3/4 of an hour or until browned and bubbly.
• After 20 to 30 minutes, cover with sliced (I prefer grated) mozarella cheese and return to oven.

BEST EVER RED & WHITE SAUCE LASAGNA

Steps:

• Begin by making the red sauce as it needs time to simmer and reduce.
• In large heavy bottom sauce pan over medium/ high heat Sauté in olive oil half the onion add salt and pepper to taste.
• Once onion is slightly browned add in the 5 cloves of crushed garlic, Sauté for a couple minutes.
• Add the entire can of tomato paste and sauté carefully & stir continuously (it burns easily) until cooked about 2-3 minutes.
• Next Stir in The 2 jars of Passata and 1 can of crushed tomatoes, re- season with salt and pepper.
• Add wine to thin sauce to a light chunk style sauce. Stirring Sauce occasionally as it will reduce and become thicker re-season with additional salt if any is required,Lower heat to simmer. Stir occasionally.
• Stir in 1-3 tablespoons of Italian dry herb seasoning to taste.
• Chop 10 basil leaves into strips reserving half for ricotta mixture and gently half into sauce.
• In separate pan begin to sauté sausage.
• Add a slight bit of olive oil, allow to heat then add sausages with casings removed Brown until cooked completely.
• With a slotted spoon remove sausage to a plate lined with a paper towel to drain. Reserving sausage drippings in pan.
• Add remaining onion to sausage oil and sauté onion until slightly caramelized. Salt and Pepper.
• Chop garlic and mince into a paste the remaining cloves and stir until cooked.
• Combine the onion oil mixture into the tomato sauce. This will add a thickness to your sauce.
• Simmer for at least 30 minutes
• While Red Sauce is reducing in other heavy bottom pan begin to work on fillings and White Sauce.
• Add butter & flour, Cook over low/med heat for about 3 minutes.
• Add entire pint of cream.
• Allow to slowly come to simmer.
• Grate in 2 teaspoons of fresh nutmeg.
• Add half of the milk reserve the remainder of milk Simmer for 5 minutes( DO NOT BOIL).
• White Sauce should be able to coat the back of spoon if sauce is too thick like a paste or glue add remainder of milk slowly little by little until texture is more sauce like smooth slightly thick.
• Remove from burner and let stand.
• Prepare Ricotta Mixture:.
• In a large glass or plastic bowl take reserved fresh basil and combine with 1 entire large jar of ricotta salt and pepper.
• Mix well. Make sure mixture is properly seasoned and add 1 beaten egg.
• Combine all ingredients well. Set aside.
• Lasagna Assembly.
• In large 11 by 15 GLASS baking dish, spray with original flavored Pam or any other non stick non flavored cooking spray.
• Ladle 1 cup red sauce or enough to coat the bottom of the entire baking dish.
• Arrange 1st layer of Noodles to cover bottom of pan.
• Add layer of Ricotta mixture .
• Cover with Mozzarella cheese.
• Ladle red sauce until cheese mixture is covered.
• Arrange 2nd noodle layer to cover.
• Add a thin layer of Ricotta mixture.
• Using a separate ladle than the red ladle in a layer of white sauce to cover the ricotta mixture.
• Spoon the sausage onto the white sauce to cover.
• Cover the sausage with the Italian blend cheese mix.
• Arrange 3rd noodle layer to cover.
• Add layer of Ricotta mixture .
• Add a layer of Italian blend cheese.
• Cover with red sauce .
• Add final noodle layer.
• Cover noodle with red sauce then a thick coating of Mozzarella cheese .
• Cover with aluminum foil and bake for 1 hour at 350 degrees.
• Allow Lasagna to stand at room temperature for at least 45 minutes to set up before cutting into it.

BEST EVER LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Brown meat in skillet with onion, and garlic, cooking slowly.
• Add tomatoes, tomato paste, olives, seasonings, sugar, and simmer uncovered for 30 minutes In separate bowl beat eggs, and blend in cottage cheese.
• In a greased 2 qt casserole layer 1/2 of the meat sauce, 3-4 noodles, 1/2 cottage cheese, 1/2 mozzarella cheese.
• Repeat layers and sprinkle with Parmesan cheese.
• Bake for 40-50 minutes.

BEST EVER LASAGNA

Steps:

• 1. Brown ground beef, Italian sausage, onion and garlic. 2. Add salt, parsley, oregano, basil, tomatoes, and tomato paste; stirring until well mixed. 3. Simmer 1 hour 4. Cook lasagna noodles according to package directions; drain and set aside. 5. Spray a 13"x9" baking pan with cooking spray. 6. Combine cottage cheese, eggs, pepper, parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat. 7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese. 8. Bake at 375 degrees F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

ABSOLUTE BEST EVER LASAGNA

Steps:

• Brown ground beef, Italian sausage, onion and garlic.
• Add salt and next 5 ingredients; stirring until well mixed.
• Simmer 1 hour.
• Cook lasagna noodles according to package directions; drain and set aside.
• Spray a 13 x 9" baking pan with cooking spray.
• Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
• Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
• Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

GRANDMA'S BEST EVER SOUR CREAM LASAGNA RECIPE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes. Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl. To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

BEST LASAGNA EVER

Steps:

• cook and drain sausage and beef
• add onions and garlic (saute for a few)
• add diced tomatos, tomato paste, tomato sauce , and water 3 tbs sugar, basil, fennel seeds, italian seasoning, pepper 2 tbs parsley simmer for 1.5 hrs
• cook noodles and steam spinnach
• combine cottage cheese, parsley, 1/2 tsp salt
• layer meat, noodle , cheese... foil
• bake 25 mins with foil n 25 mins without
• cool for 15 min
• enjoy

LASAGNA SUPREMO (THE BEST LASAGNA EVER!) RECIPE - FOOD.COM

Steps:

• FOR THE LASAGNA: Prepare lasagna according to package directions.
• Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
• Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
• Brown the ground beef and ground pork in a skillet, drain off and discard fat.
• Add onion and garlic to the ground meat, stir and cook another 5 minutes.
• Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
• While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
• Preheat oven to 375 degrees.
• Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
• In the baking dish, spoon in a layer of 1/3 of the meat sauce.
• Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
• Then layer 1/3 of the Ricotta mixture.
• Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
• Then layer 1/3 of the sliced mushrooms.
• Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
• Then continue to repeat the layering until all of the ingredients are layered.
• When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
• Remove foil and bake, uncovered, another 25 minutes.
• Remove from oven and allow to sit and rest 10 minutes before cutting.
• FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
• Add the extra-virgin olive oil to the pot.
• Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the shallot, and dump that into the pot.
• Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
• Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
• Remove from heat and give it one last stir.
• Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
• NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.