Best Favorite Lasagna Recipes

FAVORITE MEXICAN LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

FAVORITE LASAGNA ROLL-UPS

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain. Stir in cream cheese and 1/3 cup pasta sauce. , Drain noodles; spread 1/4 cup meat mixture on each noodle. Sprinkle each with 2 tablespoons cheese; carefully roll up., Spread 2/3 cup pasta sauce into an ungreased 13x9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce and cheese. Cover and bake for 20 minutes. Uncover; bake until sauce is bubbly, 10-15 minutes longer. If desired, sprinkle with parsley.

MY FAVORITE LASAGNA

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine spaghetti sauce and browned ground beef.
• In separate bowl combine cottage cheese, 2 Tablespoons Parmesan cheese, and beaten egg.
• Spread about 1 cup sauce in bottom of a 13x9x2 inch baking dish.
• Over this layer 1/3 of the cooked noodles, 1/2 of the cottage cheese mixture, and 1/3 of the mozzarella cheese.
• Cover with 1 cup sauce and 1/4 cup parmesan cheese.
• Repeat.
• Top with remaining noodles, sauce, and mozzarella cheese.
• Bake for 30 to 35 minutes or until bubbly.
• Let stand 10 minutes before cutting.

FAVORITE LASAGNA

Steps:

• Remove sausage from casings, chop the meat.
• In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
• Break up beef with wooden spoon.
• Stir frequently, until well browned- 20 minutes.
• Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
• Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
• Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
• In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
• Add lasagna noodes, 2 or 3 at a time.
• Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.
• Drain in colander; rinse under cold water.
• Dry lasagna on paper towels.
• Preheat oven to 375 degrees.
• In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.
• In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce.
• Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
• Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
• Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
• Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
• Spread with remaining sauce, top with rest of mozzarella and Parmesan.
• Cover with foil.
• Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
• Cool 15 minutes before serving.

MY FAVORITE LASAGNA

Steps:

• 1. Bring a large pot of water to boil. Boil lasagna noodles and cook until al dente. Drain and set aside.
• 2. While pasta is cooking, start the sauce. In a large skillet, combine ground beef, sausage, and garlic. Cook or medium-high heat until brown.
• 3. Drain. Add tomatoes, tomato paste, water, 2 Tbsp parsley, basil, and salt. Simmer for 45 minutes.
• 4. Meanwhile, in a medium bowl, mix cottage cheese, beaten eggs, Parmesan, 2 Tbsp parsley, and salt. Mix well. Set aside.
• 5. Spray a 9x13 baking dish with cooking spray and arrange 4 noodles on the bottom of the dish.
• 6. Spoon half cottage cheese mixture on top of the noodles.
• 7. Cover cottage cheese with half the mozzarella.
• 8. Spoon half the meat over the cheese.
• 9. Repeat layers, starting with the pasta.
• 10. End with the meat mixture. Sprinkle the top with extra Parmesan and shredded mozzarella if you have it.
• 11. Bake for 20 to 30 minutes at 350 degrees F.

FAVORITE SKILLET LASAGNA

Steps:

• In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles, water and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally., In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cook, covered, 3-5 minutes longer or until cheese is melted.

OUR FAVORITE LASAGNA

Steps:

• In a dutch oven over high heat cook ground beef and onions until beef is browned and juices have evaporated. Add the tomatoes, tomato paste, sugar, salt, oregano leaves, thyme leaves, red pepper flakes, garlic salt, and bay leaf, heat mixture until boiling. Reduce heat and simmer, stirring occasionally, for 30 minutes.
• Discard the bay leaf and spoon off any grease that has accumulated on top of the sauce. Set aside.
• In another dutch oven boil water, add lasagna noodles, and cook until tender. Drain well in colander and set aside.
• Preheat oven to 375°F In a 13x9-inch baking dish add half of the lasagna noodles layering as you go.
• In a small bowl add ricotta cheese and eggs, beat well until combined. Spoon half of this mixture over the layered lasagna noodles and half of the meat sauce. Sprinkle half of the mozzarella cheese over this layer. Repeat layers and bake in oven for 45 minutes. Remove from oven and let stand 10 minutes before serving.

OUR FAVORITE NO BOIL LASAGNA

Steps:

• Saute meat, onion, and garlic salt with a small amount of salt. Drain.
• Add spaghetti sauce, bring to boil, reduce heat and simmer while assembling cheese mixture.
• In a large bowl combine ricotta, Romano, eggs. Mix well.
• Spray a 9x13 inch baking dish lightly with nonstick spray.
• Spread about 1 cup of meat/sauce mixture in the bottom of dish. Top with 3 or 4 strips uncooked lasagna noodles- however many will fit in a single layer.
• Cover with 1/3 the meat/sauce mixture then 1/3 the cheese/egg mixture, then 1/3 the shredded Mozzarella.
• Repeat layers of uncooked noodles, meat/sauce, cheese/egg mixtures and Mozzarella, ending with the 3rd layer of Mozzarella on top.
• Sprinkle with chopped parsley.
• Cover tightly, bake at 350 degrees for 1 hour.
• Let stand covered 15 minutes before serving.

FAMILY FAVORITE LASAGNA

Steps:

• Brown ground beef and onion in large skillet, then drain.
• Place beef and onion back into skillet.
• Add tomato juice, brown sugar, vinegar, salt, oregano, marjoram, and garlic powder; cover and simmer for 20 minutes.
• Meanwhile, cook lasagna noodles with 1 Tbsp oil according to the package directions.
• Dissolve cornstarch in water and add to sauce, stirring until thickened.
• In a greased 9x13 inch baking dish, layer noodles, meat sauce, cottage and mozzarella or swiss cheese, and parsley flakes.
• Sprinkle parmesan cheese over the top.
• Bake at 350 degrees for 35-40 minutes.

MY FAVORITE EASY LASAGNA RECIPE

Steps:

• Boil Lasagna Noodles as described on package.
• Brown Ground Beef and drain.
• Pour Spaghetti Sauce in pan with ground beef and mix.
• Lay 3 Lasagna Noodles side by side in a 13x9 glass baking dish.
• Pour 1/2 Meat mixture over noodles.
• Lay slices of the Mozzarella on top of the meat mixture.
• Spread about 3/4 of the Cottage cheese over the Mozzarella cheese.
• Lay the remaining 3 Lasagna Noodles side by side on top of the Cottage Cheese.
• Spread remaining Meat Mixture over noodles.
• Sprinkle with Parmesean cheese.
• Bake at 350 degrees for 35-40 minutes.
• Let Lasagna"set" for about 15 minutes before serving, this is a great dish reheated, you can also prepare this the night before and refrigerate for the next day.
• Enjoy!

FAMILY FAVORITE VEGETABLE LASAGNA

Steps:

• Preheat oven to 350°F.
• In a large nonstick pan, heat vegetable oil over medium heat.
• Add zucchini, mushrooms, onions and garlic, and cook until tender.
• Add tomatoes, water, tomato paste and Italian seasoning.
• Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes until mixture has spaghetti sauce consistency, stirring occasionally.
• Season with pepper to taste and add sugar if too acidic.
• In large pot of boiling water, cook lasagna noodles as directed on package (usually 10 to 12 minutes) until tender but firm.
• Drain and rinse under cold water the drain again.
• Combine cottage cheese, mozzarella, egg and half of Parmesan.
• Cover bottom of 13 x 9 inch baking dish with a bit of the tomato sauce.
• Place 1 layer of cooked noodles in dish.
• Cover with half of cheese mixture.
• Repeat with remaining sauce, noodles and cheeses to make 3 layers of each ending with a final layer of tomato sauce.
• Sprinkle with remaining Parmesan cheese.
• Bake for 45 minutes or until hot and bubbly.
• Remove from oven and allow to stand for 5 to 10 minutes before serving.

BLACK BEAN LASAGNA(GARTH BROOK'S FAVORITE!)

Steps:

• Preheat the oven to 375 degrees F.
• Place the onions, red bell peppers and celery and fresh garlic(if using) in a frying pan and sauté about 3- 5 minutes.
• In a large saucepan, combine the tomatoes and their juices, tomato sauce, tomato paste, garlic powder, salt, sugar, pepper, oregano, basil, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
• Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
• Tofu Ricotta:
• Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
• Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.
• In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
• Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
• Tofu Ricotta:
• Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
• Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.

MY FAVORITE LASAGNA

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In a skillet over medium heat, season ground beef and sausage with 1 tsp oregano and garlic powder. Brown meat, then drain.
• 3. In a large sauce pan, add spaghetti sauce, tomato sauce, and 1 tsp oregano; set aside.
• 4. In a skillet, heat olive oil. Saute minced garlic and onions for about 5 minutes. Mix garlic and onions with meat into the sauce and cook for 15-20 minutes.
• 5. Combine mozzarella and provolone cheeses in a medium bowl. In another medium bowl, mix ricotta cheese, eggs, milk, and 1/2 tsp oregano.
• 6. Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture, then sprinkle with mozzarella/provolone mixture.
• 7. Repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
• 8. Bake, covered, in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for an additional 15 minutes.

PAM'S FAVORITE LASAGNA

Steps:

• Brown ground beef and sausage together and drain (I also rinse with water to wash away some the fat).
• Put meat in food processor and pulse until it is fine and no chunks of meat left.
• Put in pot and add spaghetti sauce, tomato sauce, seasoning and sugar. Let simmer while noodles are cooking.
• Mix cheeses together using 2 cups of mozzarella with all of the ricotta and parmesan cheese. Mix in the egg.
• When ready to assemble, put some sauce in the bottom of a 9 x 13 pan and then start layering the noodles, cheese mixture and sauce. There should be three layers of 4 noodles and you should end with sauce. Sprinkle with the remaining cup of mozz. cheese. The pan will be full.
• Bake in 350 degree oven for 30-45 minutes. Cover dish with foil for the first 15 minutes so cheese will not get too brown.
• When done, let set for 5-10 minutes before cutting.
• You can prepare this the day before and put it in the refrigerator. Bake the next day and Enjoy!

OUR FAVORITE MEXICAN-STYLE LASAGNA

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in salsa and seasoning mix; simmer on medium-low heat 10 min., stirring occasionally.
• Spread 1/2 cup meat mixture onto bottom of 8-square baking dish sprayed with cooking spray; cover with 2 tortillas.
• Top with layers of 1/2 cup of the remaining meat mixture, half the beans, 1/2 cup cheese and 2 of the remaining tortillas; repeat layers. Top with remaining meat mixture and cheese; cover.
• Bake 30 min.; uncover. Let stand 5 min. before serving.

MY FAVORITE LASAGNA

Steps:

• Fry hamburger and sausage; add onion, green pepper, garlic, celery, parsley, oregano, basil, Italian seasoning and fry 5 minutes, stirring frequently. Stir in tomato sauce, paprika, and tomato paste. Salt and pepper to taste. cover tightly and simmer 1½ hours. While sauce is simmering, boil lasagna noodles in 4 6 quart pan of salted, oiled water. Drain and rinse with cold water. Grease pans. Cover each bottom of pan with ¼ noodles and ¼ meat mixture. Arrange layers of mozzarella and ricotta and sprinkle with Parmesan. Repeat layers once more. Bake at 300 degrees for 50 minutes. Can be made ahead or frozen; add more baking time when cold. * I use 1 pound ricotta cheese and ½ pound cottage cheese. Yield: Two 9x13" pyrex

SUSAN'S FAVORITE PUMPKIN LASAGNA ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse until noodles are cool to the touch.
• Mix together ricotta cheese, pumpkin puree, Parmesan cheese, eggs, Italian seasoning, and garlic in a large bowl.
• Lay 1 lasagna noodle on a work surface. Spread a thin layer of pumpkin filling on the noodle, then a thin layer of spaghetti sauce on top, and sprinkle with mozzarella cheese. Roll noodle up and place in the prepared baking pan. Repeat with remaining noodles. Pour remaining spaghetti sauce over the noodles and sprinkle with remaining mozzarella cheese.
• Bake in the oven until filling is bubbling and cheese is melted and browned, about 45 minutes. Let cool 5 to 10 minutes before serving.

~ FAMILY FAVORITE LASAGNA ~

Steps:

• 1. Preheat oven to 275 degree F. In a large skillet over medium heat, add about 1 tablespoon olive oil and saute carrots and onion until onion is translucent. Now, add the Pancetta ( if using ) and continue cooking another few minutes. Place in an oven proof dutch oven. In the same skillet, add about another tablespoon olive oil and brown sausage and ground beef. Drain and add to the dutch oven.
• 2. Place dutch oven on burner and add remaining ingredients,( except basil, salt & pepper)- stir and bring to a boil. Stir in half of the chopped basil. Place dutch oven into the preheated oven and bake for about 3 hours. Stirring once halfway through. Once sauce is finished, add salt & pepper to taste and add the remaining chopped basil.
• 3. Once sauce is about done. Make Bechamel sauce. In a large saucepan, over medium heat - melt butter - add the flour - stirring for roughly 2 minutes, making sure not to burn. Whisk in the milk, salt, pepper and garlic. Bring to a slow boil and then turn heat down to a slow boil until thickened. Remove from heat and whisk in the cream and nutmeg. Taste to see if needs more salt now. Raise oven temperature to 350 degree F. Assemble lasagna.
• 4. In a large lasagna pan, spread a layer of meat sauce and then a about 1/4 of Bechamel sauce. Scatter some mozzarella cheese slices and a sprinkling of Parmesan. Now, add a layer of lasagna noodles and repeat layering until all ingredients are used, ending with Bechamel sauce. Sprinkle with Parmesan and place in oven on a large baking sheet, to catch any sauce that might bubble over.
• 5. Bake for 55 - 60 minutes or until bubbly and golden. I let mine rest for 15 minutes before cutting...Delish!

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES

Steps:

• Preparation:
• Position the rack in the upper third of the oven and preheat to 375°F.
• Make the sauce:
• In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
• Make the filling:
• In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
• Assemble the lasagna:
• Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
• Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
• Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
• Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
• DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

TAMMY'S FAVORITE LASAGNA

Steps:

• Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.
• Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)
• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish.
• In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.
• Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.