Best Killer Lasagna Recipes

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ELLEN'S KILLER LASAGNA



ELLEN'S KILLER LASAGNA image

This recipe came from my old, trusty Better Homes & Gardens Cookbook that I started my marriage with. The lasagna has proved to be a real winner down through the past 39 years.

Provided by Ellen Bales

Categories     Pork

Time 1h15m

Number Of Ingredients 14

1 lb italian sausage, no casings
1 clove garlic, minced
1 Tbsp basil
1 1/2 tsp salt
1 can(s) (1 lb.) tomatoes
2 can(s) (6 oz.ea.) tomato paste
10 oz lasagna noodles
2 eggs
3 c fresh ricotta or cream-style cottage cheese
1/2 c grated parmesan or romano cheese
2 Tbsp parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb mozzarella cheese, sliced very thin

Steps:

  • 1. In a large skillet, brown the meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.
  • 2. While meat is browning, cook noodles according to package instructions in large amount boiling salted water till tender; drain and rinse. Beat eggs.
  • 3. Add remaining ingredients to eggs,except mozzarella and noodles.
  • 4. Layer half the noodles in a 13x9x2 in. baking dish; spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat layers.
  • 5. Bake in a 375-degree oven for about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.
  • 6. Serve with a green salad and pass the garlic bread!

"KILLER" LASAGNA



This was originally my Mom's recipe and used to be a favorite when we were kids. I always requested it for my Birthday dinner.

Provided by Melissa Nunnink

Categories     European

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 16

1/2 lb Italian sausage (I use Spicy Turkey sausage)
1/2 lb ground beef (I use ground Turkey breast)
1 teaspoon minced garlic, about
1 tablespoon dried basil
1/2 teaspoon salt (I usually use less than this)
1 (1 lb) can whole tomato (Cut up and use the juice also)
2 (6 ounce) cans tomato paste
2 cups ricotta cheese or 1 (10 ounce) carton ricotta cheese (I use the low fat version)
1 cup cottage cheese (lowfat or non-fat)
1/2 cup parmesan cheese
2 tablespoons parsley flakes
2 eggs, beaten
2 teaspoons salt
1/2 teaspoon ground black pepper
lasagna noodle, cooked (Just enough for two layers in a large Glass Pyrex baking pan)
1 lb mozzarella cheese, grated

Steps:

  • Brown the sausage and ground meat and drain all the fat.
  • Add all the other ingredients for the meat filling and simmer on the stove, uncovered, for about 1/2 hour.
  • I usually add a bay leaf or two.
  • Mix up the cheese filling and set aside in fridge until ready to use.
  • Put the noodles in salted water and cook until soft when poked with a fork.
  • When the noodles are done, drain the noodles and rinse off with cold water so they can be handled easily.
  • Spray the baking pan with a non-stick spray and put a layer of noodles down on the bottom of the pan. It is OK to cut some of the noodles to fit into the pan if they do not fit whole.
  • Spread half the cheese filling over the noodels, then half of the mozarella cheese on top of that, then half of the meat sauce over the grated mozarella cheese.
  • REPEAT layers and then top with more mozarella cheese.
  • Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before cutting into it.
  • Leftovers can be easily stored in the freezer.

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