Best Traditional Italian Lasagna Recipes

Traditional Italian Spinach Lasagna image

Provided by Sweetiebarbara

Categories Pork

Time 6h

Yield 1 Large Lasagna, 18 serving(s)

Number Of Ingredients 18

4 onions (chopped)
4 garlic cloves (mashed)
2 tablespoons olive oil
3 lbs sausage
2 teaspoons fennel seeds (ground)
2 tablespoons dried basil
2 tablespoons fresh basil (chopped)
1 tablespoon dried oregano
1 tablespoon Italian parsley
3 quarts tomatoes
15 ounces tomato sauce
6 ounces tomato paste
10 ounces fresh spinach
16 ounces ricotta cheese
4 eggs
1 cup parmesan cheese
1 lb mozzarella cheese (cut into large pieces)
3 ounces parmesan cheese or 3 ounces asiago cheese, etc

Steps:

Saute the onions and garlic in a heavy iron pot in olive oil, until translucent, then remove from pot, and set aside.
Put sausage in pot with ground fennel and brown.
Add basil, oregano, and parsley.
Stir in onions and garlic, as well as tomatoes, tomato sauce and paste.
Let simmer gently about 2-3 hours.
Boil lasagna noodles according to package directions, and hang to dry.
Beat together eggs, ricotta and parmesan cheese, set aside.
Build lasanga:.
Barely cover bottom of large, deep lasagna pan with sauce.
Place a layer of noodles lengthwise over sauce.
Place all of spinach over noodles.
Cover this with a layer of noodles shortwise.
Spread ricotta cheese mixture over noodles, and cover this with a lengthwise layer of noodles.
Put one half of remaining sauce over noodles and cover with shortwise noodles.
place mozzerella cheese over noodles into a somewhat solid sheet and cover with lengthwise noodles.
Pour remaining sauce over top.
Bake at 350 degrees for about 40 minutes, or until bubbly.
Grate hard cheese over top as soon as you pull it from the oven.
Serve with Italian bread and a salad.

Traditional Italian Lasagna image

Provided by davethespread

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons olive oil
1 onion
2 ounces carrots
4 ounces mushrooms
2 ounces pancetta
1 garlic clove
1 stalk celery
1 lb minced beef
8 ounces tomatoes
1 tablespoon tomato puree
1/4 pint red wine
1/4 pint beef stock
2 bay leaves
salt
peppercorn, freshly ground
6 peppercorns
12 -15 sheets lasagna noodles
2 ounces freshly grated parmesan cheese
4 ounces butter
3 ounces plain flour
1 1/2 pints milk

Steps:

Heat oil in a large pan; add the finely chopped onion, carrot, mushrooms, bacon, crushed garlic and celery (saving a couple of slices of onion, carrot and celery for bechamel sauce). Fry while stirring for 1-2 minutes; add the beef and cook over high heat for further 2 minutes.
Stir in tomatoes and juices, tomato puree, wine, beef stock, 1 bay leaf, and seasoning. Bring to boil; reduce the heat to a simmer cover and cook for 35 minutes.
meanwhile put the milk into a pan,add the saved slices of onion,carrot,celery,6 peppercorns and other bayleaf,bring slowly to the boil,then remove from the heat cover and leave to infuse for 15 minutes.
Make the bechamel sauce.
Strain infused milk into a jug. Melt butter in a saucepan; add the flour and cook over a low heat stirring with a wooden spoon for 2 minutes. Remove from heat and gradually blend in the milk to prevent lumps. Bring to boil slowly stirring all the time until it thickens; season.
Brush baking dish with butter. Spoon 1/3 of meat sauce into dish, cover with 4 or so sheets of lasagne, then 1 third of bechamel sauce. Repeat twice more. Sprinkle top with parmesan.
Bake in a preheated oven 180c for 45 minutes.

Nutrition Facts : Calories 832, Fat 58.1, SaturatedFat 28.9, Cholesterol 176.2, Sodium 668.6, Carbohydrate 35.3, Fiber 2.6, Sugar 4.6, Protein 37.4