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Started By
Message
Good Lasagna Recipe Needed
Posted on 4/11/13 at 7:08 am
Posted on 4/11/13 at 7:08 am
I have to do a pan for prom night Saturday. Tav posted one years ago that had great flavor, but I didn't like the crepes that it used. I'll search for it, but ideas would be appreciated.
6
Posted on 4/11/13 at 7:29 am to OTIS2
My Recipe - Need:
1 pound italian sausage
1 pound lean hamburger, ground chuck or whatever. you dont want a lot of fat to deal with
2 med/lg onions chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 1/2 cups mushrooms, sliced
olive oil
1 jar Paul Newman's Sockarooni sauce, or your tomato sauce recipe
1 1/2 bozes of lasagna noodles, cooked just less than al dente in salted water with olive oil added
1 cup cottage cheese
1 cup rocatta cheese
1 cup Romano cheese
2 cups mozarella, shredded
1 cup parmesan
1 stick melted butter
1 large bag of fresh baby spinach, wilted until dry in saute pan and set aside to drain
3 eggs
cook meat and set aside. saute veggies in olive oil and mix with meat, add sauce.
mix cottage romano and rocatta with well beaten eggs.
in a lasagna pan, add a thin layer of sauce, followed by layer of pasta, followed by cheese, followed by spinach, followed by mozarella and parmesan. Repeat. I like to get three layers if possible because I like that much pasta in my lasagna. Our dish is deep enough to do that if layers are not too thick. End with a layer of pasta, drizzle with butter and parmesan.
cook uncovered at 350 for 40-50 minutes until ingredients bubble and top begins to color. remove and let rest for 10-15 minutes.
I'll find the wife's (MHNBPF) recipe and post it to see how close I came.
1 pound italian sausage
1 pound lean hamburger, ground chuck or whatever. you dont want a lot of fat to deal with
2 med/lg onions chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 1/2 cups mushrooms, sliced
olive oil
1 jar Paul Newman's Sockarooni sauce, or your tomato sauce recipe
1 1/2 bozes of lasagna noodles, cooked just less than al dente in salted water with olive oil added
1 cup cottage cheese
1 cup rocatta cheese
1 cup Romano cheese
2 cups mozarella, shredded
1 cup parmesan
1 stick melted butter
1 large bag of fresh baby spinach, wilted until dry in saute pan and set aside to drain
3 eggs
cook meat and set aside. saute veggies in olive oil and mix with meat, add sauce.
mix cottage romano and rocatta with well beaten eggs.
in a lasagna pan, add a thin layer of sauce, followed by layer of pasta, followed by cheese, followed by spinach, followed by mozarella and parmesan. Repeat. I like to get three layers if possible because I like that much pasta in my lasagna. Our dish is deep enough to do that if layers are not too thick. End with a layer of pasta, drizzle with butter and parmesan.
cook uncovered at 350 for 40-50 minutes until ingredients bubble and top begins to color. remove and let rest for 10-15 minutes.
I'll find the wife's (MHNBPF) recipe and post it to see how close I came.
This post was edited on 4/11/13 at 9:01 am
Posted on 4/11/13 at 7:34 am to OTIS2
From wife
Crawfish Lasagna
1 large onion sliced into thin rings and separated (1 cup minimum)
1/4 cup chopped celery
1/2 cup Butter
1 Tablespoon fresh garlic, minced
Salt and pepper
1 - 2 lb frozen (AMERICAN) crawfish tails, from frozen fish section at market – DO NOT BUY CHINESE CRAWFISH TAILS - THEY TASTE LIKE MUD
1 cup Shredded mozzarella cheese
1 cup Parmesan cheese, shredded
2 eggs
1 large container cottage cheese,
1 container Romano Cheese
2 tablespoons butter
1/2 pint heavy cream
1 Tablespoon flour
2 tablespoons chopped green onion
1 Tablespoon parsley, chopped medium
1/8 tsp or less of red cayenne pepper
1/4 cup melted butter for top
1 box lasagna noodles, cooked in salted water with a tablespoon of olive oil
Pam spray or olive oil spray
Thaw frozen crawfish tails (in sealed freezer bag) under cold running water. One (1) pound will do this recipe, but two (2) pounds will make it special.
Cook Lasagna noodles, cool under running tap water and set aside until needed.
Preheat oven to 325 degrees F, and lightly oil lasagna pan or large casserole dish with olive oil or butter or Pam spray.
In a large sauté pan over medium to medium high heat, sauté onion rings and celery in 1/2 cup butter, add garlic as onions begin going toward clear and continue until everything is tender. Set aside.
In a bowl, mix cottage and Romano cheese with 2 eggs and set aside.
In sauté pan, lightly cook flour in butter on medium heat for 3 or 4 minutes, then add heavy cream. Salt and pepper to taste, then add cayenne pepper – only a dash of cayenne is needed, as the tails are most likely already spicy. If the sauce is too thick, add a little milk. If you like, you can omit the cream and make this sauce with milk. Add the fully thawed crawfish tails to the sauce when it is finished along with chopped green onions and parsley and remove the sauce immediately from heat.
Assemble lasagna:
In the lasagna pan or casserole dish, place a layer of lasagna noodles. Cut or trim as needed to make a complete layer. The next layer will be the crawfish and sauce, next layer cottage cheese egg mixture and a sprinkle of parmesan and mozzarella, followed by noodles, followed by crawfish, followed by cheeses, continuing until you have multiple layers. I like my lasagna with at least three layers of crawfish, and a forth layer of noodles on top.
Drizzle or brush 1/4 cup +- of butter on top of top layer of noodles.
Cook in 325 degree oven for 45-60 minutes, until nice and bubbly. Remove from oven and allow the dish to rest for 15 minutes before serving. Cut lasagna into squares and serve with crusty bread and a nice salad. Lately, at our house we are eating Paul Newman’s (light) Raspberry vinaigrette with walnut on our salads, and it would go nicely with this dish.
Crawfish Lasagna
1 large onion sliced into thin rings and separated (1 cup minimum)
1/4 cup chopped celery
1/2 cup Butter
1 Tablespoon fresh garlic, minced
Salt and pepper
1 - 2 lb frozen (AMERICAN) crawfish tails, from frozen fish section at market – DO NOT BUY CHINESE CRAWFISH TAILS - THEY TASTE LIKE MUD
1 cup Shredded mozzarella cheese
1 cup Parmesan cheese, shredded
2 eggs
1 large container cottage cheese,
1 container Romano Cheese
2 tablespoons butter
1/2 pint heavy cream
1 Tablespoon flour
2 tablespoons chopped green onion
1 Tablespoon parsley, chopped medium
1/8 tsp or less of red cayenne pepper
1/4 cup melted butter for top
1 box lasagna noodles, cooked in salted water with a tablespoon of olive oil
Pam spray or olive oil spray
Thaw frozen crawfish tails (in sealed freezer bag) under cold running water. One (1) pound will do this recipe, but two (2) pounds will make it special.
Cook Lasagna noodles, cool under running tap water and set aside until needed.
Preheat oven to 325 degrees F, and lightly oil lasagna pan or large casserole dish with olive oil or butter or Pam spray.
In a large sauté pan over medium to medium high heat, sauté onion rings and celery in 1/2 cup butter, add garlic as onions begin going toward clear and continue until everything is tender. Set aside.
In a bowl, mix cottage and Romano cheese with 2 eggs and set aside.
In sauté pan, lightly cook flour in butter on medium heat for 3 or 4 minutes, then add heavy cream. Salt and pepper to taste, then add cayenne pepper – only a dash of cayenne is needed, as the tails are most likely already spicy. If the sauce is too thick, add a little milk. If you like, you can omit the cream and make this sauce with milk. Add the fully thawed crawfish tails to the sauce when it is finished along with chopped green onions and parsley and remove the sauce immediately from heat.
Assemble lasagna:
In the lasagna pan or casserole dish, place a layer of lasagna noodles. Cut or trim as needed to make a complete layer. The next layer will be the crawfish and sauce, next layer cottage cheese egg mixture and a sprinkle of parmesan and mozzarella, followed by noodles, followed by crawfish, followed by cheeses, continuing until you have multiple layers. I like my lasagna with at least three layers of crawfish, and a forth layer of noodles on top.
Drizzle or brush 1/4 cup +- of butter on top of top layer of noodles.
Cook in 325 degree oven for 45-60 minutes, until nice and bubbly. Remove from oven and allow the dish to rest for 15 minutes before serving. Cut lasagna into squares and serve with crusty bread and a nice salad. Lately, at our house we are eating Paul Newman’s (light) Raspberry vinaigrette with walnut on our salads, and it would go nicely with this dish.
Posted on 4/11/13 at 7:35 am to OTIS2
From wife #2
Chicken Lasagna
1 large onion sliced into thin rings and separated (1 cup minimum)
2 cups mushrooms, sliced
1/2 cup Butter
1 Tablespoon fresh garlic, minced
Salt and pepper
1 - 2 lb Chicken breast tenders or boneless breast portions, cut into 2 inch medallions. If using frozen, thaw under cool running water. You can make this dish with roasted chicken if you like.
1/4 cup flour for chicken season lightly with salt, pepper and garlic powder
1 cup Shredded mozzarella cheese
1 cup Parmesan cheese, shredded
2 eggs
1 large container cottage cheese
1 Container Romano cheese
2 tablespoons butter
1/2 pint heavy cream
1 Tablespoon flour
1/4 cup melted butter
1 Tablespoon parsley, fine chop
1 Tsp Rosemary (if using fresh, chop it to a fine consistency)
1/2 cup good dry white wine (must be wine you would be happy to drink)
1/4 cup melted butter for top
1 box lasagna noodles, cooked in salted water with a tablespoon of olive oil
Pam spray or olive oil spray
Cook Lasagna noodles, cool under running tap water and set aside until needed.
Preheat oven to 325 degrees F, and lightly oil lasagna pan or large casserole dish with olive oil or butter or Pam spray.
Cut thawed chicken tenders into 1/4 to 1/2 inch thick, 2 inch medallions, season lightly with salt and pepper and dredge lightly in flour.
In a large sauté pan over medium to medium high heat, sauté chicken tenders in 1/2 cup butter until they are (lightly) done. Do not cook until flour is more than lightly browned. Remove chicken when done and set aside. In the same skillet, sauté the onion rings. Add mushrooms and garlic as onions begin going toward clear. Cook until the mushrooms are tender. Set aside.
In a bowl, mix cottage and Romano cheese with 2 eggs and set aside.
In sauté pan, lightly cook flour in butter on medium heat for 3 or 4 minutes, then1/2 cup wine and heavy cream. Salt and pepper to taste. If the sauce is too thick, add a little milk. If you like, you can omit the cream and make this sauce with milk, but the wine is a must. Add the rosemary and cooked chicken medallions to the sauce when it is finished along with parsley and remove the sauce immediately from heat.
Assemble Chicken Lasagna:
In the lasagna pan or casserole dish, place a layer of lasagna noodles. Cut or trim as needed to make a complete layer. The next layer will be the chicken and sauce, next layer cottage cheese egg mixture and a sprinkle of parmesan and mozzarella, followed by noodles, followed by chicken, followed by cheeses, continuing until you have multiple layers. I like my lasagna with at least three layers of chicken, and a forth layer of noodles on top.
Drizzle or brush 1/4 cup +- of butter on top of top layer of noodles.
Cook in 325 degree oven for 45-60 minutes, until nice and bubbly. Remove from oven and allow the dish to rest for 15 minutes before serving. Cut lasagna into squares and serve with crusty bread and a nice salad. Lately, at our house we are eating Paul Newman’s (light) Raspberry vinaigrette with walnut on our salads, and it would go nicely with this dish. There is also a nice Paul Newman’s (light) herb vinaigrette that we like that would also go well with this dish.
Chicken Lasagna
1 large onion sliced into thin rings and separated (1 cup minimum)
2 cups mushrooms, sliced
1/2 cup Butter
1 Tablespoon fresh garlic, minced
Salt and pepper
1 - 2 lb Chicken breast tenders or boneless breast portions, cut into 2 inch medallions. If using frozen, thaw under cool running water. You can make this dish with roasted chicken if you like.
1/4 cup flour for chicken season lightly with salt, pepper and garlic powder
1 cup Shredded mozzarella cheese
1 cup Parmesan cheese, shredded
2 eggs
1 large container cottage cheese
1 Container Romano cheese
2 tablespoons butter
1/2 pint heavy cream
1 Tablespoon flour
1/4 cup melted butter
1 Tablespoon parsley, fine chop
1 Tsp Rosemary (if using fresh, chop it to a fine consistency)
1/2 cup good dry white wine (must be wine you would be happy to drink)
1/4 cup melted butter for top
1 box lasagna noodles, cooked in salted water with a tablespoon of olive oil
Pam spray or olive oil spray
Cook Lasagna noodles, cool under running tap water and set aside until needed.
Preheat oven to 325 degrees F, and lightly oil lasagna pan or large casserole dish with olive oil or butter or Pam spray.
Cut thawed chicken tenders into 1/4 to 1/2 inch thick, 2 inch medallions, season lightly with salt and pepper and dredge lightly in flour.
In a large sauté pan over medium to medium high heat, sauté chicken tenders in 1/2 cup butter until they are (lightly) done. Do not cook until flour is more than lightly browned. Remove chicken when done and set aside. In the same skillet, sauté the onion rings. Add mushrooms and garlic as onions begin going toward clear. Cook until the mushrooms are tender. Set aside.
In a bowl, mix cottage and Romano cheese with 2 eggs and set aside.
In sauté pan, lightly cook flour in butter on medium heat for 3 or 4 minutes, then1/2 cup wine and heavy cream. Salt and pepper to taste. If the sauce is too thick, add a little milk. If you like, you can omit the cream and make this sauce with milk, but the wine is a must. Add the rosemary and cooked chicken medallions to the sauce when it is finished along with parsley and remove the sauce immediately from heat.
Assemble Chicken Lasagna:
In the lasagna pan or casserole dish, place a layer of lasagna noodles. Cut or trim as needed to make a complete layer. The next layer will be the chicken and sauce, next layer cottage cheese egg mixture and a sprinkle of parmesan and mozzarella, followed by noodles, followed by chicken, followed by cheeses, continuing until you have multiple layers. I like my lasagna with at least three layers of chicken, and a forth layer of noodles on top.
Drizzle or brush 1/4 cup +- of butter on top of top layer of noodles.
Cook in 325 degree oven for 45-60 minutes, until nice and bubbly. Remove from oven and allow the dish to rest for 15 minutes before serving. Cut lasagna into squares and serve with crusty bread and a nice salad. Lately, at our house we are eating Paul Newman’s (light) Raspberry vinaigrette with walnut on our salads, and it would go nicely with this dish. There is also a nice Paul Newman’s (light) herb vinaigrette that we like that would also go well with this dish.
Posted on 4/11/13 at 7:36 am to OTIS2
From wife #3
Classic Lasagna
1 large onion sliced into thin rings and separated (1 cup minimum)
2 cups mushrooms, sliced
1/4 cup good extra virgin Olive Oil
2 Tablespoon fresh garlic, minced
1/2 cup green bell pepper, medium chopped
1 large can chopped tomatoes
1 can tomato paste
1 can tomato sauce
2 tsp rosemary, chopped fine
2 tablespoons oregano
1 Tablespoon chopped parsley
Salt and pepper
2 lb (good) Italian sausage, removed from casings and separated into 1 inch chunks
1 lb lean ground chuck crumble as it cooks
2 cups Shredded mozzarella cheese
2 cups Parmesan cheese, shredded
2 eggs
1 large container cottage cheese,
1 Container Romano Cheese
1/4 cup melted butter for top
1 box lasagna noodles, cooked in salted water with a tablespoon of olive oil
Pam spray or olive oil spray
Cook Lasagna noodles, cool under running tap water and set aside until needed.
Preheat oven to 325 degrees F, and lightly oil lasagna pan or large casserole dish with olive oil or butter or Pam spray.
In a large sauté pan over medium to medium high heat, cook Italian sausage and ground chuck until it is done and set aside. Try to not break up the sausage or chuck too much as they cook. You would like for the meat to remain in chunks in the completed dish. In the same skillet, add the 1/4 cup olive oil and sauté the onion rings and peppers. Add mushrooms and garlic as onions begin going toward clear. Cook until the mushrooms are tender. Add tomatoes, tomato sauce, tomato paste, rosemary, parsley and oregano. Reduce heat to medium simmer, cover and cook for 20 minutes, until tomatoes are coming apart. Check often and stir as needed to keep this from sticking to bottom of pan. Taste and season with salt and pepper as desired. After 20 minutes, add Italian sausage, remove from heat and keep covered for ten minutes.
In a bowl, mix Cottage and Romano cheese with 2 eggs and set aside.
Assemble Lasagna:
In the lasagna pan or casserole dish, place a layer of lasagna noodles. Cut or trim as needed to make a complete layer. The next layer will be the sausage meat and tomato sauce, next layer cottage cheese egg mixture and a sprinkle of parmesan and mozzarella, followed by noodles, followed by sausage sauce, followed by cheeses, continuing until you have multiple layers. I like my lasagna with at least three layers of sausage and a forth layer of noodles on top. If you are lucky, the completed dish will be at least three inches high.
Drizzle or brush 1/4 cup +- of butter on top of top layer of noodles.
Cook in 325 degree oven for 45-60 minutes, until nice and bubbly. Remove from oven and allow the dish to rest for 15 minutes before serving. Cut lasagna into squares and serve with crusty bread and a nice salad. Lately, at our house we are eating Paul Newman’s (light) Raspberry vinaigrette with walnut on our salads, and it would go nicely with this dish. There is also a nice Paul Newman’s (light) herb vinaigrette that we like that would also go well with this dish.
Classic Lasagna
1 large onion sliced into thin rings and separated (1 cup minimum)
2 cups mushrooms, sliced
1/4 cup good extra virgin Olive Oil
2 Tablespoon fresh garlic, minced
1/2 cup green bell pepper, medium chopped
1 large can chopped tomatoes
1 can tomato paste
1 can tomato sauce
2 tsp rosemary, chopped fine
2 tablespoons oregano
1 Tablespoon chopped parsley
Salt and pepper
2 lb (good) Italian sausage, removed from casings and separated into 1 inch chunks
1 lb lean ground chuck crumble as it cooks
2 cups Shredded mozzarella cheese
2 cups Parmesan cheese, shredded
2 eggs
1 large container cottage cheese,
1 Container Romano Cheese
1/4 cup melted butter for top
1 box lasagna noodles, cooked in salted water with a tablespoon of olive oil
Pam spray or olive oil spray
Cook Lasagna noodles, cool under running tap water and set aside until needed.
Preheat oven to 325 degrees F, and lightly oil lasagna pan or large casserole dish with olive oil or butter or Pam spray.
In a large sauté pan over medium to medium high heat, cook Italian sausage and ground chuck until it is done and set aside. Try to not break up the sausage or chuck too much as they cook. You would like for the meat to remain in chunks in the completed dish. In the same skillet, add the 1/4 cup olive oil and sauté the onion rings and peppers. Add mushrooms and garlic as onions begin going toward clear. Cook until the mushrooms are tender. Add tomatoes, tomato sauce, tomato paste, rosemary, parsley and oregano. Reduce heat to medium simmer, cover and cook for 20 minutes, until tomatoes are coming apart. Check often and stir as needed to keep this from sticking to bottom of pan. Taste and season with salt and pepper as desired. After 20 minutes, add Italian sausage, remove from heat and keep covered for ten minutes.
In a bowl, mix Cottage and Romano cheese with 2 eggs and set aside.
Assemble Lasagna:
In the lasagna pan or casserole dish, place a layer of lasagna noodles. Cut or trim as needed to make a complete layer. The next layer will be the sausage meat and tomato sauce, next layer cottage cheese egg mixture and a sprinkle of parmesan and mozzarella, followed by noodles, followed by sausage sauce, followed by cheeses, continuing until you have multiple layers. I like my lasagna with at least three layers of sausage and a forth layer of noodles on top. If you are lucky, the completed dish will be at least three inches high.
Drizzle or brush 1/4 cup +- of butter on top of top layer of noodles.
Cook in 325 degree oven for 45-60 minutes, until nice and bubbly. Remove from oven and allow the dish to rest for 15 minutes before serving. Cut lasagna into squares and serve with crusty bread and a nice salad. Lately, at our house we are eating Paul Newman’s (light) Raspberry vinaigrette with walnut on our salads, and it would go nicely with this dish. There is also a nice Paul Newman’s (light) herb vinaigrette that we like that would also go well with this dish.
Posted on 4/11/13 at 7:49 am to OTIS2
Stouffers
Posted on 4/11/13 at 7:57 am to OTIS2
The meat sauce in this recipe is very good.
Traditional Lasagna
1 1/2 lbs lean ground beef
1/2 lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 -15 lasagna noodles
Directions:
-Brown ground beef, Italian sausage, onion and garlic.
-Add salt and next 5 ingredients; stirring until well mixed.
-Simmer 1 hour.
-Cook lasagna noodles according to package directions; drain and set aside.
-Spray a 13 x 9" baking pan with cooking spray.
-Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
-Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
-Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.
Posted on 4/11/13 at 8:56 am to bdevill
Thanks, all.
Posted on 4/11/13 at 9:20 am to OTIS2
probably not the direction your going, but ive been doing a spinach/seafood lasagna with alfredo instead of red sauce.
dont have much in the way of recipe (just whatever i have handy, in common sense proportions) but its a nice counter to the normal pasta dishes i do.
dont have much in the way of recipe (just whatever i have handy, in common sense proportions) but its a nice counter to the normal pasta dishes i do.
Posted on 4/11/13 at 9:35 am to NoSaint
Going traditional for the kids, but thanks.
Posted on 4/11/13 at 10:03 am to OTIS2
Jesus meridiandog, how much lasagna do y'all eat over there? I can understand with 3 wives there are a lot of mouths to feed but wow. Just wow.
Ps. You need to do the crawfish one and make a pic thread. Just sayin
Ps. You need to do the crawfish one and make a pic thread. Just sayin
Posted on 4/11/13 at 10:14 am to Jibbajabba
quote:
how much lasagna do y'all eat over there
We had lasagna a lot when our sons were with us. Now that they are scattered around the country, not so often, but I still daydream about lasagna, which led to the quick first post.
The crawfish lasagna is prime stuff. You can make it as spicy as you like and with the white sauce, it (and chicken) are a nice change.
For years, lasagna was my family's "day after Christmas" meal - nice eats after all the junk (pies, cakes, cookies, ham, turkey, etc) we had available at my mom's. If you caught either of my son's right now and asked, they would probably tell you that classic lasagna was their favorite meal made my their mom.
The last time she cooked lasagna for me was over a year back (maybe two), but if I called home before lunch today, she would go to Winn Dixie to buy the cheeses, which we don't stock in the fridge) and have a pan ready for dinner. She loves me that much (and I love her too). I won't make the call though. Whatever she cooks will be nice with no help from me.
Actually, I have been (food-porn) daydreaming about Mac & Cheese, fish sticks, purple hull peas, creamed corn and cornbread lately.
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