Best Sunday Dinner Lasagna Recipes
LASAGNE AL FORNO (ITALIAN BEEF LASAGNA)
A classic recipe for homemade Lasagne al Forno (Italian Beef Lasagna) made entirely from scratch. There's truly nothing more comforting than a hot bubbling baked lasagna made with homemade beef ragu, bechamel sauce, silky pasta and topped with melted mozzarella cheese! This traditional Italian recipe will be a comfort food favourite.
Provided by Emily Kemp
Categories Main Course
Time 4h15m
Number Of Ingredients 20
Steps:
- Finely chop the carrot, onion and celery and saute the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the beef and pork mince and cook until browned.
- If there is a lot of excess fat in the pan, spoon some out. Add the red wine and reduce by half.
- Once the wine has reduced, add the sieved tomatoes, tomato paste, bay leaves, 4 cups of beef stock (1 litre) and a pinch of salt and pepper.
- Stir everything together and leave to simmer on a low heat for 2.5-3 hours uncovered. Add the rest of the beef stock half way through.
- Add the butter to a saucepan and cook until melted and bubbling.
- Add the flour to the melted butter and stir to form a paste. Let the flour cook for 1 minute.
- Slowly whisk half of the milk into the butter and flour constantly whisking to avoid any lumps. Once it has started to thicken add the rest of the milk, nutmeg, parmesan and a pinch of salt and pepper.
- Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.
- Preheat the oven to 350F (180C).
- To assemble the lasagne, spoon a small amount of ragu on the very bottom of the baking dish. Top with and even layer of lasagna pasta sheets (cut the pasta sheets to fit your baking dish).
- Add a few more spoons of ragu so the pasta is completely covered followed by 2 ladels of white sauce.
- Repeat the layers of pasta, ragu and bechamel sauce until everything is used up making sure to keep enough of bechamel sauce for the very top layer (you should have 4-5 layers of pasta).
- Cover the top layer of the lasagne with torn mozzarella and then bake in the oven for 45minutes or until bubbling and golden.
- Let it cool slightly for 5-10 minutes before serving.
Nutrition Facts : Calories 753 kcal, Carbohydrate 56 g, Protein 39 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 120 mg, Sodium 740 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
LASAGNA
In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. "If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making."
Provided by Regina Schrambling
Categories dinner, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
- Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
- Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
- In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
- Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
- Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : @context http, Calories 1085, UnsaturatedFat 43 grams, Carbohydrate 43 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 28 grams, Sodium 1335 milligrams, Sugar 7 grams, TransFat 0 grams
SUNDAY DINNER LASAGNA
Growing up in an Italian home, Sunday dinner was very important. As far back as my memory goes, I remember sitting in the kitchen with my family while the Sunday sauce slowly cooked on the stove. It was torture waiting all day for it to be ready! As I got older, I developed my own cooking style and my own recipes - including my lasagna. Now this is a staple at Sunday dinner and will continue to be once I have my own family (its already requested constantly from my fiancee!
Provided by jordan Sabbatino @jsabbatino
Categories Beef
Number Of Ingredients 28
Steps:
- In sauce pot heat olive oil to medium-med high heat and add garlic/onions sauté for a few moments and then add both meats until well browned
- Stir in tomato sauce, paste, crushed tomatoes and water (swirl the water around all tomato cans) and then add salt, pepper, sugar, basil, parsley, Italian seasoning and optional red pepper. Add butter and grated parmesan cheese, stir. Simmer for 1½ - 2 hrs covered and stir occasionally. Sauce is even better if left to sit overnight in fridge!
- Preheat oven to 375°F. In 9x13 inch pan put unbaked regular lasagna noodles & hot tap water until they are submerged; let sit for about 10 minutes drain and pat dry.
- In a bowl, mix one egg with salt and chopped parsley to the ricotta cheese, stir in grated Parmesan.
- Spread about 1½c sauce on the bottom of the pan. Lay noodles across top of sauce, spread some ricotta mix and mozzarella. Repeat process until all noodles have been used.
- Top with remaining mozzarella and cover with foil
- Bake for 25 minutes covered and then 25 minutes uncovered (at 375°F) - broil for 5 minutes uncovered if you like a dark cripsy top. Rest for 15 minutes
- ENJOY and Mangia!
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