Good, easy lasagna recipes?

MD's Classic Beef and Sausage 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 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 pasta, 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.

Our Church Choir Direcor always did this when he needed to feed the choir for special practices. It made a good dinner meal before practice. He usually did oven buttered french bread, a sack of green salad and grocery store cakes to go with it

It wasn't home made though.

I made the one in the link below over the weekend. It was very easy. I added some anchovy paste and some parmesan rinds during the simmer and I probably used more seasoning. I used cottage cheese because that's what my Mom always used and I like it. I used some whole milk mozzarella as well. I used the Barilla no boil pasta. I like it because they noodles are flat and thin. Turned out very good.

Lasagna

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I'm presuming you'll use store bought lasagna noodles.

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How thick do you go on these? I have the kitchen aid mixer rollers, not sure if those numbers correlate to the hand rollers (or whatever you use).

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I actually prefer regular noodles but do not boil them first. The sauce cooks them in the oven. I find the barilla ones too soft and thin. I usually use the ones with the curly edges because my mom did. Both her and my grandmother did not boil the noodles first. But maybe we use more sauce since we don't have a recipe.

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I don't usually follow a recipe to the t for this. We always used one from my aunt. I decided to try this one.

Mom always used the curly noodles, but boiled them. At some point in time, I realized even the ones that "require" boiling don't need it unless you really don't use much sauce. I'm a bit heavy on the sauce. I think it's so interesting that your Mom and grandmother figured out that the noodles didn't need to be boiled!

This is the first time I've used the Barilla, but I really liked the flat thinner noodles. I've never cared for the noodles to be thick. I tend to leave a lot of noodle on my plate. I could eat lasagna without any noodles. I love the mixture of the layers. I had a casserole from somewhere in Baton Rouge once and the noodles were thin, though plentiful. I think they were homemade perhaps. Since then, I've looked for a thinner noodle to try.

I actually prefer regular noodles but do not boil them first.

Same here. I don't boil the pasta before assembly. Works fine.

Pioneer woman. so good and very simple

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I put a recipe from Emeril in the Recipe Book above. It’s very good.

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I actually prefer regular noodles but do not boil them first.

Same here. I don't boil the pasta before assembly. Works fine.

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i do it like i do with Ziti. Just soak them for a half hour in room temp water.

comes out too soggy if you boil them