How to make lasagna

Spinach Lasagna

Even you carnivores out there will be more than satisfied with this filling lasagna and you don't even have to pre-cook the lasagna noodles!

Ingredients:

1 Box Lasagna Noodles

1 Large Container Ricotta or Cottage Cheese

16 Ounces Mozzarella Cheese

1 Large Jar Traditional Pasta Sauce (about 32 Ounces)

2 Ten Ounce packages frozen chopped spinach, thawed

Pre-heat oven to 350 degrees Fahrenheit. In a large bowl add the ricotta or cottage cheese and mix in a little over half of the mozzarella cheese. I usually also add to the cheese mixture some Italian spices - Oregano and Basil (optional). Squeeze the excess water out of the thawed spinach (I find using a clean kitchen towel works best) and add the spinach tot he cheese mixture.

Pour a thin layer of sauce in the bottom of a lasagna or 9" x 13" pan and place one layer of uncooked lasagna noodles down. Spread half of the cheese mixture over the noodles and top that with just under half of the sauce. Add a layer of uncooked noodles on top of the sauce, then the rest of the cheese mixture and another layer of sauce, reserving some for the top. Add a final layer of noodles then cover with the reserved sauce and the rest of the mozzarella cheese. Tent the pan with tin foil and back for 45 minutes, then remove the tin foil and cook an additional 15 minutes or until the top is golden brown and bubbly.

Let the lasagna sit for about ten minutes before enjoying.

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Lasagna can be an amazing dish as long as it is made and cooked right. The following ingredients will be needed to make a great tasting lasagna.

For the Sauce (Meat Layer):

1 lb ground beef browned & drained of all fat

1 clove garlic - finely chopped

2 lg cans of chopped tomatoes

2 cans tomato paste

1/2 tbsp dry parsley

1 tbsp basil

1.5 tbsp salt

Add ground beef to a heavy pan or large pot and brown over a medium to high heat. Drain the fat from the meat when ready. Add all other ingredients to the pan or pot and simmer on a low heat for about one hour.

While your meat is simmering get together your ingredients for the filling layer.

Filling (cheese layer):

2 - 12oz containers of cottage cheese

2 eggs, beaten

1 tsp salt

1/2 tsp pepper

2 tbsp fresh parley or 1 tbsp dry parsley

1/2 c grated Parmesan or Romano cheese

1 lb grated Mozzarella cheese

Mix all ingredients together well in a large mixing bowl.

Then assemble your lasagna in the following layers - seasoned meat, layer of cheese, Layer of noodles. Do this two to three times depending on the size of the baking pan you are using.

Top your lasagna with mozzarella and Parmesan or Romano Cheese and bake for 45 minutes to an hour at between 375-400F.

Using fresh pasta is great and improves the taste 5 fold but use whatever you can afford.

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the easy way

1.boil your lasanga noodles

2.fry your meat(sausage,Beef,Chicken)or just plain vegetables

3.drain the meat and noodles

4.get your tomatoe paste and sauce and cheese and cottage cheese

5.put a set of noodles in the bottom of a non stick pan put the sauce then meat and cheese and cottage cheese and repeat until desire.

6.bake until done

This covers all bases for general Italian cooking. Step by step. keep reading →

I just wrote a hub for a healthy lasagna that uses brown rice noodles instead of traditional. It tastes great and is so much better for you: http://hubpages.com/hub/Healthy-Lasagna?done

Best-est, Easiest Lasagna Ever

No time? Try this no-boil recipe (and chant, "sauce, lasagna, ricotta, mozzarella" like my mother used to do).

Ingredients:

1 box lasagna noodles

1 large container ricotta cheese

2 eggs

1 large jar tomato pasta sauce

16 oz mozzarella cheese

1 large onion

1 pound hot italian sausage

2 tablespoons italian seasoning

2/3 cup water

Pre-heat your oven to 350 degrees.

Chop onion and sautee with sausage until cooked. Add the jar of pasta sauce and one tablespoon of italian seasoning. Mix together.

In a bowl, mix the ricotta cheese, eggs and a tablespoon of italian seasoning.

Pour your meat sauce into the bottom of a 9" x 13" pan. Place a layer of uncooked lasagna noddles down, across the pan (should be three noodles across and one across the bottom - you may need to break a small piece off the bottom noodle to get it to fit). Spread the ricotta mixture over the noodles, then sprinkle on some of the mozzarella. Repeat this several times until you get to the top of the pan, ending, of course with the mozzarella. (Chant, "sauce, lasagna, ricotta, mozzarella!")

Carefully pour 2/3 cup of water into your pan to help the noodles to cook, then cover it in a tent of aluminum foil and place it in the oven at 350 degrees. Bake it for 40 minutes, then uncover it and bake it for another 10-15 minutes, until the cheese is slightly brown on top.

Let stand for ten minutes, serve and enjoy!