How to make lasagna?

By BeccaHubbardWoods published 2 years ago.

Spinach LasagnaEven 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 Noodles1 Large Container Ricotta or Cottage Cheese16 Ounces Mozzarella Cheese1 Large Jar Traditional Pasta Sauce (about 32 Ounces)2 Ten Ounce packages frozen chopped spinach, thawedPre-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.

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 fat1 clove garlic - finely chopped2 lg cans of chopped tomatoes2 cans tomato paste1/2 tbsp dry parsley1 tbsp basil1.5 tbsp saltAdd 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 cheese2 eggs, beaten1 tsp salt1/2 tsp pepper2 tbsp fresh parley or 1 tbsp dry parsley1/2 c grated Parmesan or Romano cheese1 lb grated Mozzarella cheeseMix 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.

Wine. You want a rich sauce for your lasagna which helps bring out the cheese and meat flavors. Wine accentuates all of it.

Everyone has their "best" recipe. Choose your own or take pieces of others and put them together. -noodles-pound each of ground beef AND sausage (sage).

Brown with onions, garlic salt, and a little tabasco (for flavor, not hot). Drain. -clove diced / crushed garlic-2 cn tomato paste, 1 can sauce mixed w/browned meat.

-dice up a couple roma tomatoes and a couple green bell peppers. Add to the mix-dice up a bunch of scallions and add-1 cup of milk-2 tbsp of butter or margarine-1/2 btl of a good spicy cabarnet (jacobs creek works well)low heat till bubbling to help cook down the tomatoes and peppersanother bowl take carton of ricotta / cottage cheese. Drop in an egg (binder) and stir in 1 cup of grated parmeseanlayer the cooked noodles in the pan.

Noodles, meat sauce, drop in ricotta mixture, mozzerela layer (shredded), sprinkle parmesean; noodles, etc,... continue this until at the top. Figure 3 full length noodles for each layer, 3 layers per dish. Cook at 350 for about an hour.

Serve with a nice glass of the same cab you used in the sauce. Should make a nice compliment.

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: hubpages.com/hub/Healthy-Lasagna?done.

Try this no-boil recipe (and chant, "sauce, lasagna, ricotta, mozzarella" like my mother used to do). Ingredients:1 box lasagna noodles1 large container ricotta cheese2 eggs1 large jar tomato pasta sauce16 oz mozzarella cheese1 large onion1 pound hot italian sausage2 tablespoons italian seasoning2/3 cup waterPre-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!

The easy way1. Boil your lasanga noodles2. Fry your meat(sausage,Beef,Chicken)or just plain vegetables3.

Drain the meat and noodles4. Get your tomatoe paste and sauce and cheese and cottage cheese5. 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.

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