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Go to Walmart and buy Stouffers frozen lasagna and cook it for about two hours. I mean, l love lasagna, but I couldn't possibly devote the time and effort necessary to make it from scratch.
I found this thread, I hope you find it useful. Enjoy your lasagne.
http://markrfox.hubpages.com/question/1 … swer453780
I have only tried the recipe one time, and of course it was nothing like my mother's. But after one Thanksgiving way back when, there was a lot of turkey left over. And of course all the classic leftover recipes were used up. So my mom decided to make turkey lasagna. It was delicious. But of course there was no true recipe for it. So...
Such a generic/general question...difficult to answer. All said, be sure to thoroughly rinse the lasagna after cooking it - really - place it on your pasta drainer for a good while. And also, make sure it's fully cooked. Afterwards, sky's the limit - you can make your lasagna with beef, pork, crab meat and even fish....
The best way, in my opinion, is to make your own sauce, use at least three different types of meat [like ground beef, ground turkey & Italian sausage (sliced and/or crumbled)], have both ricotta & large curd cottage cheeses within the layers and top it with a 5- or 6-cheese blend. I also like a bit of a spicy kick as well. My lasagna is requested often, but I rarely get a chance to prepare it.
Here's a suggestion: Lasagna for busy people. Make a huge pot of your best Italian meat sauce. (For me, that's lots of garlic and onion, sauteed grass-fed ground beef, oregano, canned tomatoes and tomato paste, salt & pepper to taste. But I like ChuckKD's idea of multiple meats and I'd use sausage if it wasn't too rich for me.) Make at least 2 quarts of sauce. Maybe four.
Boil a pot of spaghetti and have some with the sauce, and throw the rest of the sauce in the freezer.
Then, on another day, boil the lasagna noodles, lay them in a pan, add sauce and cheese, and more cheese on top, and bake.
And if you don't eat it all, freeze it again.
Lasagna is time-consuming, so why not make it in two days - maybe even a week apart, first the sauce, then the dish?
Adding some sausage in with the ground beef gives extra flavor. Make sure that you use enough sauce, dry lasagna is not good. Lots of cheese. I LOVE cheese so the more for me the better lol.. You can add a variety of cheeses if you would like a different flavor. I am sure making your own sauce is the best way, but I never have enough time to do that so I believe that can sauce works just fine.
It's not so much how you make it, but the essential ingredients you must include. For me, those are pepperoni, ricotta cheese, mozarella, parmesian and oregano. The sauce must be cooked with garlic as well.
My family loves lasagna. I just find it easy to use the lasagna pasta that you do not have to boil. I prepare my sauce. Prepare my stuffing. Lay out my lasagna pasta. My family like layers. Bake! It really is great.
I agree with sidkemp...the sauce makes it...hubby makes the best sauce he puts his foot in it/dont know what else
then all I have to do on the day after (cause sphaget's is first day)is break an egg in a bowl and mix in ricotta and mozarella then sprinkle a tad of italian seasonings...cook the noodles according to the box,rinse with cold water and carefully! cause the noodles tear so easy...layer sauce then noodle,cheese sauce and so on all the wat to the top of the lasagna dish...bake covered with aluminum foil at 325F for 30 min take the foil off,increase heat to 425F bake for another 15min and voila! yummy!
The best way to make lasagna, is to fill it with ingredients that you enjoy most. Everyone likes different things, but the key is to make whatever you choose as ingredients to be FLAVORFUL. We love garlic with every layer of noodles and a homemade sauce with plenty of fresh, aromatic herbs (oregano, sage, basil) and of course, creamy ricotta cheese, which has plenty of grated parmesan and romano cheeses. Whether you choose to layer with roasted zucchini and eggplant; sweet Italian sausage or prosciutto, mushrooms, kalamata olives, etc. - make sure you salt and pepper each layer or at least salt the water of your noodles if you are boiling. They have ready-to-go flat sheets of lasagna you do not have to boil which makes layering lasagna super-easy and fast.. just be sure to have salted veggies in-between so they release their natural water so there is moisture for the noodles to absorb, or it will become tough.
Remember to serve your lasagna after it has set for a bit so it will hold its shape, otherwise it will fall apart into a messy pile. Unless of course - you like it that way and we suggest sopping it up with thick slices of garlic bread... YUMMY!
Enjoy lasagna leftovers (much better the next day) and remember that lasagna freezes really well to be enjoyed if you make too much. But if you do it up right - chances are you won't have leftovers at all.
Make sure to add an extra layer of cheese on top if you do have leftovers and make sure you make it extra bubbly and oozy when you serve it - no one will even know it's leftover lasagna if you do it this way!
A friend of mine whose grandmother was from Italy said that you never wanted to mix meat layers with cheese layers. She also said to always start with a layer of meat sauce as your first layer, then the noodles, then the cheese, noodles again and continue in the same order until the pain is full. The cheese layer is a combination of Ricotta cheese, mozzarella cheese, and Parmesan cheese. I use a homemade meat sauce of tomato sauce, mushrooms, onions, green peppers, oregano, basil, and garlic with cooked hamburger browned and cooked into the sauce.
My mom always said that baking the best lasagna is all about making the best bolognese. Whatever happens, the bolognese should not be dry. There should still be a good third of a litre of liquid with the sauce when you start preparing the lasagna itself. Enjoy your lasagna!
I like my the slow way. Home made sauce with fresh vegetable, garlic, tomato, and onions. layered with ricotta cheese, fresh mozzarella cheese, Parmesan cheese and pasta.
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