Best Sunday Lasagna Recipes

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VICTORIA GOTTI'S SUNDAY LASAGNA



Victoria Gotti's Sunday Lasagna image

Make and share this Victoria Gotti's Sunday Lasagna recipe from Food.com.

Provided by Punky Julster

Categories     One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs ricotta cheese
1 lb shredded mozzarella cheese
1 cup fresh grated pecorino romano cheese
2 eggs, beaten
1/2 cup milk
salt and pepper
1/2 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 cup onion, finely chopped
3 garlic cloves, minced
2 lbs sweet Italian sausage, casing removed and chopped
2 quarts sunday gravy
1 1/2 lbs lasagna noodles

Steps:

  • In a large mixing bowl, combine the ricotta, 3/4 pound of the mozzarella, 3/4 cup of the romano cheese, the eggs, milk, and the salt and pepper. Whisk the mixture by hand until it looks creamy and the ingredients are evenly blended. Cover and refrigerate for 1 hour.
  • Heat 1/2 cup of the oil in a large skillet over medium heat. Add the onion, garlic, and sausage. Saute for 6 minutes, stirring so it doesn't stick.
  • In a large suacepan, heat the sunday gravy. Stir in the sausage. Cover the saucepan and simmer over low heat, stirring occasionally, for 10 minutes.
  • Preheat the oven to 350°F.
  • In a large pot filled with boiling water, place the noodles and the remaining 2 tbl of oil. Cook the noodles until al dente, about 6-8 minutes. Drain and rinse in cold water, set aside.
  • Spread a thin layer of the sauce on the bottom of a lasagna pan, place a single layer of noodles over the sauce.
  • Top the noodles with another ladle of sauce.
  • Drain and excess liquid from the refrigerated ricotta mixture, and spoon 1/4 of the mixture over the first layer of noodles and sauce. Repeat the process three times, layering noodles, sauce, and cheese four times (there should be 4 layers total) and end with a layer of sauce. Sprinkle the remaining mozzarella, 1/4 cup romano, and oregano and parsley flakes on top.
  • Bake the lasagna for 40 minutes, or until the cheese on top is golden and bubbling.
  • Allow the lasagna to cool for 30 minutes before serving.

Nutrition Facts : Calories 1863.5, Fat 88.4, SaturatedFat 36.2, Cholesterol 259.7, Sodium 7765.6, Carbohydrate 175.6, Fiber 6.6, Sugar 4.5, Protein 90.1

SUNDAY LASAGNA



Sunday Lasagna image

Make and share this Sunday Lasagna recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
6 garlic cloves, minced
2 pinches crushed red pepper flakes
3/4 lb lean ground beef
1 medium onion, minced
2 (28 ounce) cans crushed tomatoes
3 -4 leaves fresh basil, shredded
1 tablespoon chopped fresh oregano
salt
2 lbs ricotta cheese
ground nutmeg (a pinch)
salt
pepper
2 tablespoons chopped fresh flat leaf parsley
1/2 lb provolone cheese, diced in small cubes
1 lb fresh lasagna noodles (or egg lasagna noodles with no frills or edges)
1 cup grated parmigiano
1 lb fresh mozzarella cheese, sliced

Steps:

  • Preheat oven to 375°.
  • Make marinara sauce: heat oil, garlic, and crushed pepper flakes in a large pot over medium heat until garlic speaks by sizzling in oil.
  • Add in ground meat and onion; cook for 10 minutes, until onion is very soft and sweet.
  • Add in tomatoes, basil, oregano, and salt; bring to a bubble; decrease heat and simmer 10 minutes.
  • Meanwhile, combine filling ingredients in a bowl.
  • Line a lasagna pan with a couple ladles of sauce (about ½ cup).
  • Place a layer of lasagna noodles on top of sauce; cover with a layer of cheese filling.
  • Add a touch of grated cheese and a few dots of sauce.
  • Place another layer of noodles in pan going in opposite direction, breaking pasta if needed to make it fit.
  • Repeat process until pan is full.
  • Top with mozzarella cheese.
  • Cover pan with plastic wrap, then foil.
  • Place in oven and cook 45 minutes to 1 hour, or until liquid is absorbed and noodles are tender.
  • Uncover and place under broiler to brown cheese.

Nutrition Facts : Calories 633.4, Fat 43, SaturatedFat 24, Cholesterol 150.1, Sodium 1155, Carbohydrate 20, Fiber 3.1, Sugar 9, Protein 43

SUNDAY DINNER LASAGNA



Sunday Dinner Lasagna image

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

SAUCE
1 pound(s) italian sausage, sweet
1 pound(s) meat loaf mix
1/2 cup(s) onion, minced or grated
2 clove(s) garlic, crushed or minced
13 ounce(s) tomato sauce
12 ounce(s) tomato paste
28 ounce(s) tomatoes, crushed
14 ounce(s) water
5-10 sprig(s) basil, fresh (depending on size)
2 tablespoon(s) parsley, italian
2 tablespoon(s) sugar
2 tablespoon(s) italian seasoning
1 tablespoon(s) salt (may need more - to taste)
1/2 tablespoon(s) pepper (may need more - to taste)
1 tablespoon(s) butter
1 pinch(es) red pepper flakes (to taste - can exclude)
2 tablespoon(s) parmigiano-reggiano, grated
PASTA
12 - lasagna noodles
CHEESE MIXTURE
16 ounce(s) ricotta cheese
1 - egg
1/2 teaspoon(s) salt
1 teaspoon(s) parsley, italian , chopped
LASAGNA TOPPINGS
1 pound(s) mozzarella cheese, grated/shredded
1/2 cup(s) parmigiano-reggiano, grated

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!

SUNDAY LASAGNA



Sunday Lasagna image

Lasagna is great for a Sunday family dinner because it feeds a crowd easily. Click here to see more recipes on Cindy's Table.

Provided by @MakeItYours

Number Of Ingredients 19

1/2 Cup olive oil
1 onion, diced
4 cloves garlic, minced
1 Tablespoon sea salt
3/4 Teaspoons freshly ground black pepper
1/2 Pound ground veal
1 Pound ground beef
1/2 Pound ground pork
One 12-ounce can crushed tomatoes
One 12-ounce can tomato sauce
1 small can of tomato paste
1 Pound dried lasagna noodles (or use no-boil lasagna)
2 Pounds whole-milk ricotta cheese
2 Tablespoons dried parsley
2 Tablespoons dried basil
2 Tablespoons dried oregano
2 large eggs
1/2 Cup grated Parmesan, plus more for final topping
2 Cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees.
  • In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and salt and sweat them until they are translucent, about 2 minutes. Add the ground veal, beef, and pork. Cook until the meat is browned, about 10 minutes. Stir in the crushed tomatoes, tomato sauce, and bring to a boil.
  • Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. When at a boil, add the tomato paste. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Skim any fat that rises to the surface.
  • Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned (about 2 tablespoons) and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
  • In a medium bowl, mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
  • Ladle about 1 cup of sauce on the bottom of a large lasagna pan. Arrange a layer of noodles followed by a layer of sauce using a slotted spoon to get a lot of the meat.
  • Then, with a regular big spoon, add some sauce. Arrange a layer of noodles. Then add some of the sauce and then some of the ricotta mixture. Add another layer of the meat and sauce. Then one more layer of ricotta mixture.
  • Add the last layer of noodles and top with a light layer of sauce and meat to cover all of the noodles.
  • Cover and bake for 45 minutes. Uncover and add mozzarella, smoothing it with a spatula to the edges. Bake for another 25-30 minutes until the mozzarella cheese starts to bubble and turns golden brown.
  • Let cool for at least 15 minutes before you start to cut. Save some of the meat sauce to cover each lasagna plate.

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