Lasagna For 4 Food

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LASAGNA



Lasagna image

This recipe makes enough lasagna for five to six people -- including seconds! When this dish comes out of the oven, let it rest for a few minutes to ensure beautiful, clean slices. You can also reheat it the next day for out-of-this-world leftovers.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 pound lasagna noodles or packaged precooked lasagna noodles
coarse salt
5 links sweet Italian sausage, or a mixture of hot and sweet, pierced with a fork
1 large egg
1 pound ricotta cheese
3/4 cup freshly grated pecorino Romano or Parmesan cheese, plus more for serving
5 cups Basic Italian Tomato Sauce, (double the recipe and cook for 30 minutes longer to thicken)
1 pound fresh or prepackaged mozzarella cheese, cut crosswise into 1/3-inch-thick slices
extra virgin olive oil, for drizzling

Steps:

  • Bring a large pot of water to a boil over high heat. Add the noodles and a generous pinch of salt and cook for half as long as the package suggests. Drain and float in cold water. (Skip this step if noodles are precooked.)
  • Preheat the oven to 350 degrees Fahrenheit. In a medium skillet over medium-high heat, fry the sausage links until cooked through, about 10 minutes. With kitchen scissors, cut the sausage into disks in the pan and continue to fry over low heat until the cut surfaces are crispy, about 20 minutes. Drain off the fat.
  • In a medium bowl, stir together the egg, ricotta, and 1/2 cup of the pecorino.
  • To assemble the lasagna, spread 1 cup of the tomato sauce in the bottom of a greased 9-by-13-inch baking dish. Drain and pat dry the noodles. Overlap one third of the noodles atop the sauce to cover the pan bottom. Spread all the cooked sausage over the noodles and spoon over another cup of sauce. Lay down the second third of noodles. Evenly dollop all the ricotta mixture on top of the noodles and flatten with the spoon to make an even layer. Top with the remaining noodles to completely cover the cheese. Pour over 1 1/2 to 2 cups sauce to cover. Evenly lay all the mozzarella slices on top. Sprinkle around the remaining 1/4 cup pecorino and drizzle with olive oil.
  • Bake uncovered for 40 minutes, or until the lasagna is bubbling all over and lightly golden on top. Let rest for 10 to 15 minutes before slicing. Serve with grated cheese and warmed extra sauce at the table.

BEST LASAGNA



Best Lasagna image

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

LASAGNA FOR 4



Lasagna for 4 image

Make and share this Lasagna for 4 recipe from Food.com.

Provided by Papa_Lage

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/3 lbs ground chuck
26 ounces pasta sauce (Publix Parmesan & Romano )
1 1/4 lbs ricotta cheese (2 pound container)
6 ounces feta cheese, crumbled (Athenos reduced fat natural Feta cheese)
2 eggs, slightly beaten
1 teaspoon dried basil leaves
1 teaspoon dried oregano
6 pieces no-boil lasagna noodles (Ronzoni)
4 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

  • Preparation:.
  • Remove 6 pieces of pasta from package.
  • Preheat oven to 375 degrees.
  • Brown hamburger in large skillet, remove from heat, drain. Stir in Pasta Sauce.
  • In a medium bowl beat two eggs with Basil and Oregano. Add Ricotta and Feta cheese.
  • Assembly:.
  • In a 9 x 9 x 2 inch baking dish, spread ¾ cup meat sauce.
  • Place 2 pieces of uncooked pasta over the sauce.
  • Spread about 1 cup of Ricotta mixture over the pasta. Spread 1 cup meat sauce over Ricotta. Sprinkle with 1 cup Mozzarella cheese.
  • Repeat step 3 two more times. Top with pasta, spread remaining Ricotta, meat sauce, and Mozzarella cheese (add Parmesan if desired).
  • Bake:.
  • Cover with foil and bake at 375 degrees for 30 minutes.
  • Remove foil and bake for an additional 10 to 15 minutes until bubbly.
  • Let stand 5 minutes, cut and serve.

TRADITIONAL LASAGNA



Traditional Lasagna image

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 17

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese (about 6 ounces)
3 cups shredded part-skim mozzarella cheese, divided

Steps:

  • In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.

4-CHEESE LASAGNA



4-Cheese Lasagna image

Make and share this 4-Cheese Lasagna recipe from Food.com.

Provided by JfsKnight

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

15 ounces ricotta cheese
12 ounces mozzarella cheese, shredded
1 package provolone cheese
2 eggs
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 package no-cook lasagna noodle
olive oil
32 ounces spaghetti sauce
parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Shred provolone (can use salad shooter).
  • Combine all the cheese mixture ingredients and mix well.
  • Oil bottom of a 13" x 9" x 2" pan with a thin layer.
  • Add 1/3 cup spaghetti sauce (ladle-full) to bottom of the pan.
  • Place 3-4 noodles across bottom of the pan.
  • Cover with cheese mixture (about 3 tablespoons per noodle) and spread.
  • Add 1/3 cup of spaghetti sauce and repeat until top of pan is almost reached.
  • Add noodles and then add spaghetti sauce on top.
  • Cover with grated parmesan cheese.
  • Cover pan with aluminum foil, shiny side down.
  • Follow baking direction on back of no-cook lasagna box.

Nutrition Facts : Calories 442.1, Fat 27.7, SaturatedFat 14.6, Cholesterol 152.9, Sodium 1404.7, Carbohydrate 21.8, Fiber 0.7, Sugar 15.1, Protein 26.1

EASY FOUR CHEESE LASAGNA



Easy Four Cheese Lasagna image

This makes a very authentic tasting lasagna, rich, cheesy and very filling.

Provided by WITCHED

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 6

16 ounces uncooked lasagna noodles
1 (26 ounce) can spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
  • Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 56.4 g, Cholesterol 67 mg, Fat 23.1 g, Fiber 4.3 g, Protein 33.9 g, SaturatedFat 13.1 g, Sodium 1110.3 mg, Sugar 10.6 g

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