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    My Lasagna RecipeLasagna recipes, tips and how-to instructions for making the best lasagna

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    No 1 Best Lasagna Recipe

    Apr 5th, 2010 by Lasagna

    I have tried many different Lasagna recipes over the years. This is the culmination of all thattrial and error, a wonderful recipe that needs to be shared with the world. The ingredients andactual recipe are at the end of this article. I know you wont be disappointed with my BestLasagna Recipe!

    Start with the following in a pot:

    1 pound (450 g) of sweet Italian sausage

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    1 pound (450 g) of ground beef1/2 cup (120 mL) ofchopped onions2 cloves of garlic chopped

    The flavor of the Italian sausage varies from brand to brand. You may need to try a differentbrand the first couple of times you cook this dish. Find the flavor you like the best.

    Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. Ittakes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion ofthe recipe. I use a medium low temperature to brown the meat. It is optional to remove thegrease from the meat once it is finished browning, your choice.

    Add the following:

    1 (28 ounce) (784 g) can of crushed tomatoes

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    2 (8 ounce) (230 g) cans of tomato sauce2 (6 ounce) (168 g) cans of tomato paste1/2 (120 mL) cup ofwater

    Gently stir this into the cooking meat.

    Add the following:

    2 tablespoons (30 mL) white sugar1 teaspoon (5 mL) fennel seed2 teaspoons (10 mL) fresh Basil leaves chopped2 tablespoons (30 mL) fresh Italian parsley chopped

    1 teaspoon (5 mL) salt1 teaspoon (5 mL) Italian Seasoning1/2 teaspoon (2.5 mL) ground pepper

    Gently stir these seasoning into the sauce.

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    Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes

    This is the ideal simmer time but not mandatory. If you dont have time it will still be great afterone hour of simmering.

    I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meatsauce the next day to put the rest of this recipe together. For some reason Italian meat saucetaste even better the next day. But thats up to you.

    Soak 12 lasagna noodles.

    The lasagna noodles need to be soaked in hot tap water for 15 minutes.

    While the noodles are soaking you can make the cheese filling.

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    Put the following in a mixing bowl:

    23 ounces (644 g) of ricotta cheese.1/2 teaspoon (2.5 mL) fresh grated nutmeg

    Grate fresh nutmeg over the Ricotta cheese.

    Add the following:

    1 egg2 tablespoons (30 mL) fresh Italian parsley chopped

    Mix these ingredients together with a spoon

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    Now we start building the lasagna layers.

    Use a 913 inch baking pan.Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

    Remove your lasagna noodles out of the water bath. Shake water off wet noodles.

    Lay 6 noodles across the layer of sauce.

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    Spread half of the ricotta cheese mixture over the layer of noodles.

    Spread 1/2 of the mozzarella cheese over the ricotta layer.Sprinkle half of the Parmesan cheese over the mozzarella layer

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    Spread 2 cups (480 mL) of meat sauce over the cheese layer

    Lay down the next layer of noodlesSpread the remaining ricotta mixture over noodlesSpread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagnaPut the last layer of meat sauce on the cheesesSprinkle the remaining cheese on top.

    It should look similar to the picture above.

    Cover with foilBake in preheated oven at 350 F (177 C) for 25 minutesRemove foil and bake uncovered for another 25 minutes.

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    Remove from oven and allow to cool for approximately 15 minutes.

    To show your appreciation for this great lasagna recipe please click on the advertisers links onthis blog.This helps pay for the hosting cost of the website. Thanks and enjoy!!

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    Ingredients

    1 pound of sweet Italian sausage1 pound of ground beef1/2 cup of chopped onions2 cloves of garlic chopped1 (28 ounce) can of crushed tomatoes2 (8 ounce) cans of tomato sauce2 (6 ounce) cans of tomato paste

    1/2 Cup of Water2 tablespoons white sugar1 teaspoon fennel seed2 teaspoons fresh Basil leaves chopped4 tablespoons fresh Italian parsley chopped1 teaspoon salt1 teaspoon Italian Seasoning1/2 teaspoon ground pepper23 ounces of ricotta cheese.1/2 teaspoon fresh grated nutmeg1 egg1 pound shredded mozzarella cheese1 cup grated Parmesan cheese12 lasagna noodles

    Serves 12 people

    Tags: beef, best lasagna recipe, cheese, food tv, italian, italian recipe, lasagna recipe, recipe,sausage

    Posted in 5 Top Lasagna Recipes, Best Lasagna Recipes, More Lasagna Recipes | 280 Comments

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    Users who have posted their lasagna photos

    Feb 1st, 2010 by Lasagna

    MyLasagnaRecipe.com users who posted their Lasagna Masterpiece.Email us your photos [email protected]

    -User in AustraliaHi,

    After searching the internet for hours, I chose your recipe and made this lasagna for friends theyloved every morsel! Even though I bought Instant Lasagna sheets which you can use without precooking, I still soaked them so they were more pliable. Thought I might bye the latina fresh pastasheets next time (Im in Australia buy the way). I have included a picture of the lasagna I forgotto put the parmesan after one of the meat layers, so put it on the top with the left overmozzarella. I would certainly make this again.

    -Beccas Blog made LasagnaBeccas Blog

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    Alan modified the recipe..I modified your recipe a bit, since i wanted to have some sauce w/o meat. I made my ownmarinara and browned the beef(ground my own piece of chuck) and sausage I layered the meatin by itself. Also, I was short of mozzerella so I ground up a piece of italian very sharp provolonethat i had forgotten about to add to it. The end result, very cheesey and delicious. My only qualm,and maybe ill figure this out, is that on the serving plate, things sort of slide off each other, Isuppose that there needs to be more ricotta to act as cement..Heres a picture. thanks for thesite, got me thinking about making one, as I never have

    Posted in Best Lasagna Recipes | 22 Comments

    Turkey Lasagna

    Dec 20th, 2009 by Lasagna

    INGREDIENTS:1 onion, chopped2 stalks celery, chopped1/2 teaspoon minced garlic1 tablespoon vegetable oil2 cups cooked and choppedturkey1 cup cooked chopped broccoli2 tablespoons butter 1/4 cup all-purpose floursalt to taste

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    ground black pepper to taste1 1/2 cups milk1 (16 ounce) package instantlasagna noodles1 cup shredded mozzarellacheese

    DIRECTIONS:

    1. In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Addchopped turkey and broccoli. Set aside.2. To make white sauce: In a small saucepan over low heat melt butter or margarine. Removefrom heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk andcook until thick.3. To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer ofnoodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of theshredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with theremaining 1/2 cup of mozzarella cheese.4. Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and

    heated through. Let stand 10 to 15 minutes before serving.

    Tags: Turkey Lasagna, turkey lasagna recipe

    Posted in Turkey Lasagna | 11 Comments

    Jamie Oliver Simple Baked Lasagne

    Dec 19th, 2009 by Lasagna

    Ingredients 4 rashers pancetta or smoked bacon, finely sliced a pinch of cinnamon 1 onion, finely chopped 1 carrot, finely chopped 2 cloves of garlic, peeled and finely chopped 2 handfuls of fresh herbs (sage, oregano, rosemary, thyme) olive oil 400g shin of beef or stewing beef, minced coarsely

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    200g pork belly, skin removed, minced 2 x 400g tins of good-quality plum tomatoes 2 glasses of red wine or water 2 bay leaves 1 butternut squash, halved, deseeded and roughly chopped 1 tablespoon coriander seeds, bashed 1 dried red chilli, bashed sea salt and freshly ground black pepper 400g fresh lasagne sheets 400g mozzarella, torn up

    for the white sauce 1 x 500ml tub ofcrme frache 3 anchovies, finely chopped 2 handfuls of freshly grated Parmesan cheeseoptional: a little milk

    Instructions

    Lasagne is always best when made with fresh sheets of pasta, and these are now available inpackets in all good supermarkets. Dried lasagne is fine as well, but it will need to be simmeredgently to soften it before using. I havent used a bchamel sauce because it takes too long Iveused a crme frache mixture that does a great job. A mixture of beef and pork is really tasty its just a brilliant sauce which can also be used for making spaghetti bolognaise, stuffingcannelloni, mixing with sautd mushrooms and pappardelle.

    Preheat the oven to 180C/350F/gas 4. In a large casserole-type pan slowly fry the pancetta andcinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 tablespoons ofolive oil. Mix together, then add the beef and pork. Cook for about 5 minutes, then add the tinnedtomatoes and the wine or water. Add the bay leaves and bring to the boil. Then get some

    greaseproof paper, wet it and place it on top of the pan with a lid placed on top as well. Thenplace in the preheated oven for 2 hours or simmer on the hob over a gentle heat for around anhour and a half. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper andthe bashed-up coriander seeds and chilli. Place on a baking tray and roast in the oven for the last45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side.Mix together your crme frache, anchovies, and a handful of Parmesan, and season with salt andpepper. You may need to loosen the mixture with a little milk.

    Turn the oven to 200C/400F/gas 6. To assemble the lasagne, rub an earthenware lasagne dishwith olive oil, lay some sheets of lasagne over the bottom and drape them over the sides (seepages 1011). Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Break the

    butternut squash into pieces and use this as one layer, then repeat the layers, finishing with alayer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with some extraParmesan. Cook in the preheated oven for 3035 minutes until golden.

    Serves 6

    From Jamie Olivers new book Jamies Ministry of Food

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    Tags:jamie oliver, lasagna recipe, More Lasagna Recipes

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    Zucchini Lasagna RecipeSep 23rd, 2009 by Lasagna

    SERVINGS: 6-8

    CATEGORY: Main Dish

    TIME: Prep: 20 min. Bake: 40 min. + standing

    Ingredients:1 pound lean ground beef1/4 cup chopped onion1 can (15 ounces) tomato sauce1/2 teaspoon salt1/2 teaspoon dried oregano

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    1/2 teaspoon dried basil1/4 teaspoon pepper4 medium zucchini (1-1/4 pounds)1 cup (8 ounces) cream-style cottage cheese1 egg, beaten3 tablespoons all-purpose flour1 cup (4 ounces) shredded mozzarella cheeseDirections:In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Addtomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In agreased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottagecheese mixture and half the meat mixture. Repeat layer of zucchini and flour.Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375 for 40 minutes or untilheated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes beforeserving. Yield: 6-8 servings.

    Posted in 5 Top Lasagna Recipes, Best Lasagna Recipes, Zucchini Lasagna Recipe | 5 Comments

    Two Mexican Style Lasagna Recipes

    Aug 2nd, 2009 by Lasagna

    Recipe OneIngredients

    1 cup fresh cilantro leaves4 scallions, coarsely choppedCoarse salt and ground pepper10 ounces fresh baby spinachNonstick cooking spray8 corn tortillas (6-inch)1 can (15.5 ounces) pinto beans, drained and rinsed1 cup prepared salsa (mild or medium)8 ounces pepper Jack cheese, grated (about 2 cups)

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    Preheat oven to 425.In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with asmuch spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.Coat an 8-inch square baking dish with cooking spray.Lay 4 tortillas in bottom of dish (they will overlap slightly).Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients,ending with cheese and pressing in gently.Cover dish with foil; place on a rimmed baking sheet.Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20minutes more.Cool 5 to 10 minutes before serving.

    -

    Recipe TwoIngredients:4 boneless skinless chicken breast halves2 tablespoons vegetable oil

    2 teaspoons chili powder1 teaspoon ground cumin1 can (14-1/2 ounces) diced tomatoes with garlic, drained1 can (8 ounces) tomato sauce1 teaspoon hot pepper sauce (optional)1 cup part-skim ricotta cheese1 can (4 ounces) diced green chilies1/4 cup chopped fresh cilantro, divided12 (6-inch) corn tortillas1 cup (4 ounces) shredded Cheddar cheese

    Instructions1.Preheat oven to 375F. Cut chicken into 1/2-inch pieces.2.Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutesor until chicken is tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hotpepper sauce, if desired; bring to a boil. Reduce heat; simmer 2 minutes.3.Combine ricotta cheese, chilies and 2 tablespoons cilantro in small bowl; mix until well blended.4.Spoon half of chicken mixture into 12X8-inch baking dish. Top with 6 tortillas, ricotta cheesemixture, remaining 6 tortillas, remaining chicken mixture, Cheddar cheese and remaining 2tablespoons cilantro. Bake 25 minutes or until heated through.

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    Tags: lasagna recipe, lasagna recipes, Mexican Lasagna

    Posted in Mexican Lasagna, More Lasagna Recipes | No Comments

    Lasagna Bolognese Mario Batalis Recipe

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    Jul 28th, 2009 by Lasagna

    Lasagna Bolognese

    ServingsServes six to eight.

    IngredientsRag:1/4 cup extra-virgin olive oil2 medium onions, finely chopped1 carrot, finely chopped4 stalks celery, finely chopped5 cloves garlic, sliced1 pound veal, ground

    1 pound pork, ground4 ounces pancetta, ground1 8-ounce can tomato paste1 cup milk1/2 cup white wine1 teaspoon fresh thyme leavesSalt and freshly ground black pepper

    Bchamel:5 tablespoons unsalted butter1/4 cup flour3 cups milk2 teaspoons salt1/2 teaspoon freshly grated nutmeg

    Lasagna:3/4 to 1 pound fresh pasta sheets, about 7 by 4 inches, or dried lasagne noodles blanched for 6minutes and refreshed1 cup freshly grated Parmigiano-ReggianoOil for brushing

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    Cooking InstructionsRag: In a large heavy-bottom saucepan, heat olive oil. Add onion, carrot, celery, and garlic, andsweat over medium heat for about 5 minutes, until vegetables are translucent. Add veal, pork, andpancetta to the vegetables, and brown over high heat, stirring to keep the meat from stickingtogether. Add the tomato paste, milk, wine, thyme, and 1 cup water, and simmer overmedium-low heat for 1 to 11/2 hours (if the rag becomes too thick, add a little more water).Season to taste with salt and pepper, and remove from heat.

    Bchamel: Melt the butter in a medium saucepan, add the flour, and whisk until smooth. Cookover medium heat, stirring regularly, until the mixture turns golden brown, about 6 to 7 minutes.

    Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the buttermixture, 1 cup at a time, whisking continuously until the sauce is very smooth. Bring to a boil andcook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.

    Assembly: Preheat the oven to 375 degrees. Brush a 9-by-13-inch glass baking dish with meltedbutter or oil, and layer in the following order from the bottom: rag, pasta, bchamel, and gratedcheese (saving about 1 cup bchamel for last topping), making 3 to 4 layers of pasta, finishingwith rag, bchamel, and 1/4 cup of the Parmigiano-Reggiano sprinkled over the top. Bake in theoven for 45 minutes, until the top is golden brown and the casserole is bubbling. Remove from theoven, allow to cool for 20 minutes, slice, and serve.

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    Posted in Best Lasagna Recipes, Chef Mario Batali | 11 Comments

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