Best Nors Meaty Deep Dish Lasagna Recipes

DEEP DISH LASAGNA

Deep Dish Lasagna image

Classic lasagna recipe that tastes delicious!

Provided by BSD

Categories World Cuisine Recipes European Italian

Time 1h50m

Yield 12

Number Of Ingredients 18

Ingredients

12 uncooked lasagna noodles
1 pound sweet Italian sausage
⅔ cup chopped onions
½ tablespoon minced garlic
⅔ cup chopped fresh parsley, divided
3 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
2 cups water
1 ½ teaspoons Italian seasoning
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil leaves
1 pound part-skim ricotta cheese
1 (10 ounce) package chopped spinach, thawed and squeeze dried
½ cup grated Parmesan cheese
3 eggs
2 teaspoons garlic salt
¼ teaspoon ground black pepper
3 cups shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.
Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 34 g, Cholesterol 94.1 mg, Fat 17.7 g, Fiber 3.8 g, Protein 25.4 g, SaturatedFat 8.4 g, Sodium 1466.5 mg, Sugar 8.6 g

NOR'S MEATY DEEP DISH LASAGNA

Nor's Meaty Deep Dish Lasagna image

This is a deep dish meaty cheesy lasagna. I have been making my lasagna this way for at least 30 years. It has been served at many family occasions in my home. I have also brought it to a lot of homes for gatherings. I have had many compliments on this lasagna and have never shared the recipe until now. I hope you all enjoy...

Provided by Nor Mac

Categories Casseroles

Time 3h

Number Of Ingredients 29

Ingredients

SAUCE
3 45 ounce jars ragu chuncky garlic and onion sauce
2 lb sweet italian sausage cooked
2 lb hamburger cooked 85% or 90% llean
1 tsp garlic powder
3 tsp oregano dried
1 tsp italian seasoning dried
1/4 c chopped fresh basil or substitute dried 2 tsps
1 bay leaf
1/4 tsp rosemary, dried
1/2 tsp black pepper
8 oz package sliced baby bella mushrooms cooked
1 large green bell pepper chopped and cooked
1/2 large sweet onion chopped and cooked
2 Tbsp butter divided for frying vegetsbles
2 Tbsp olive oil divided for frying vegetables
3 clove grated or pressed garlic
FILLING
4 c cottage cheese or ricotta ( i use cottage)
1 c grated parmesan cheese
1 Tbsp plus 1 tsp basil dried
1/2 tsp salt and pepper
2 eggs beaten
NOODLES AND CHEESE
1 1/3 boxes lasagna noodles cooked
1 lb grated mozzarella cheese
EQUIPMENT
1 large foil lasagna pan deep style
aluminum foil

Steps:

1. Make sauce: it is easier to make a day ahead. Pour the 3 jars of sauce in to a large pot. Add all seasonings and stir to combine. Set on low heat uncovered. Stir occasionally.
2. Heat oven to 425 degree's. On a foil lined baking sheet. Line up sausages. Bake and turn occasionally until cooked through. 30 minutes or more. Remove from oven to cool
3. While sausages are baking. Cook and drain hamburger. Add to sauce.
4. Cook chopped green pepper and onion together in a TBS of olive oil mixed with a TBS of butter. Cook on med high stirring until cooked. Add to sauce.
5. Fry mushrooms in butter olive oil mixture until done. Add to sauce.
6. Add garlic to sauce. Slice cooled sausage into 1/2 inch slices. Add to sauce to combine. Cook sauce uncovered on medium until it boils. Reduce to simmer. Simmer about 2 hours stirring occasionally. Proceed on,with recipe, or cool and refrigerate over night. ( do not refrigerate sauce while hot. Doing that sours the sauce.)
7. Cook Lasagna noodles per instructions on box. I layer cooked moodles between parchment paper on a sheet pan to prevent sticking.
8. Mix cottage cheese with Parmesan cheese, basil salt and pepper. Beat eggs and combine with cheese. Set aside.
9. Heat oven to 375 degree's. Place some sauce in bottom of foil pan to cover bottom. I remove sausage from it after spreading on bottom only. Place noodles length wise in pan on top of sauce. Use enough noodles to cover the width ( occasionslly I have to cut a noodle in half. 3 1/2 noodles.
10. Spread enough cottage cheese mixture to cover noodles. Sprinkle a little mozzarella over it. Top with noodles. Sauce, noodles, cottage cheese cheese etc. continue layering.
11. Last layer should be sauce and lots of Mozzarella on top. Place Lasagna on baking sheet. Spray dull side of aluminum foil with vegetable oil spray. Lay over top of Lasagna. Place in oven and bake until bubbly about 1 1/2 hours. Remove foil from top the last 15 minutes of baking. Remove from oven and let sit about 30 minutes before slicing.