Lasagna

One of my absolute favorite foods is lasagna. To that end, here are six yummy lasagna recipes to help you through the day, including Supreme Pizza Lasagna and Mexican Lasagna. Enjoy!

CLASSIC LASAGNA

This is from MyRecipes, and begins, "A classic, beefy lasagna recipe perfectly matches these traditional, zesty Italian ingredients and creamy homemade ricotta sauce. Tall layers of cheese, meat, and pasta will seriously satisfy your casserole cravings. Plus any leftovers for lunch the following day are always welcome. Tip: make this lasagna bake for a crowd by doubling the recipe and making ahead of time. Prep steps one through four, cover, and freeze. Thaw and bake (covered) at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly."

Prep Time: 20 minutes; Cook Time: 2 hours; Stand Time: 25 minutes; Total Time: 2 hours 45 minutes; Yield: 8 to 10 servings

To view this online, go to https://www.myrecipes.com/recipe/classic-lasagna-0.

Ingredients

2 medium onions, chopped

2 tablespoons olive oil, divided

4 garlic cloves, minced

1 pound lean ground beef

1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes

2 (6-oz.) cans tomato paste

1 (8-oz.) can basil, garlic, and oregano tomato sauce

1 bay leaf

1 teaspoon Italian seasoning

1-1/4 teaspoons salt, divided

3/4 teaspoon pepper, divided

12 lasagna noodles, uncooked

8 cups boiling water

1 (16-oz.) container ricotta cheese

2 large eggs, lightly beaten

1/4 cup grated Parmesan cheese

2 (6-oz.) packages part-skim mozzarella cheese slices

Garnish: chopped fresh parsley

Directions

Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.

Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.

Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.

Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.

Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.

Chef's Notes

The sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta.

BARBECUE LASAGNA

This yummy recipe is from a long-since-forgotten emailing list that my son was on for a few years. Makes 8 servings.

Ingredients

1-1/2 pounds ground beef

1 cup ketchup

1 medium green pepper, chopped

1 medium onion, chopped

1/2 cup packed brown sugar

1/4 cup lemon juice

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon prepared mustard

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon chili powder

1/8 teaspoon lemon-pepper seasoning

6 lasagna noodles, cooked and drained

2 cups (8 ounces) shredded mozzarella cheese

1 cup (4 ounces) shredded sharp cheddar cheese

1 cup (4 ounces) shredded Colby or mild cheddar cheese

1 cup (8 ounces) small-curd cottage cheese

1 egg

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, combine the next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and half of the beef.

Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.

Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.

MEXICAN LASAGNA

This is from tbsp. (Tablespoon.com), and begins, “A delicious twist on lasagna!”

Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Servings: 10

To view this online, click here.

Ingredients

6-8 large tortillas

1 lb ground beef

1 packet Old El Paso™ taco seasoning mix

1/3 medium onion, diced

1 can (19 oz) Old El Paso™ mild red enchilada sauce

1 can (16 oz) Old El Paso™ refried beans, any type

1 1/2 cup cheddar or mexican blend cheese

3 small or medium tomatoes, diced

Cilantro, as desired

Black olives, as desired

Sour cream, for topping

Shredded lettuce, for topping

Directions

Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.

Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.

Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).

Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.

Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.

Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.

LASAGNA

This is from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, “In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.

“‘If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.’”

Time: 4 hours; Yield: 8 to 10 servings

This was featured in “The Noodle and I: A Face-of at the Oven”, and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.

Ingredients

For the Sauce:

1 cup extra virgin olive oil

2 medium red onions, finely diced

2 large cloves minced garlic

8 ounces pancetta, diced

Salt and freshly ground black pepper

1 1/2 cups good red wine, preferably Italian

2 28-ounce cans Italian plum tomatoes

3 tablespoons tomato paste

3/4 pound ground sirloin

1/4 cup freshly grated pecorino Romano

2 eggs

10 sprigs fresh parsley, leaves only, washed and dried

2 large whole cloves garlic

1/2 cup flour

1 pound Italian sausage, a mix of hot and sweet

For the Lasagna:

1 15-ounce container ricotta cheese

2 extra-large eggs

2 cups freshly grated pecorino Romano

1/2 cup chopped parsley

1 pound mozzarella, grated

16 sheets fresh lasagna noodles, preferably Antica Pasteria

Preparation

For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

Ingredients

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Directions

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g

SUPREME PIZZA LASAGNA

This is from Ree Drummond of the Food Network's The Pioneer Woman.

Active Time: 55 minutes; Total Time: 2 hours 10 minutes; Yield: 12 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/supreme-pizza-lasagna-2316523.

Ingredients

2 tablespoons olive oil

2 pounds Italian sausage

1 pound ground beef

12 ounces sliced pepperoni

1 pound mushrooms, sliced

3 cloves garlic, minced

2 green bell peppers, diced

2 red bell peppers, diced

1 large onion, diced

One 28-ounce can whole tomatoes

One 15-ounce can tomato paste

1/4 cup prepared pesto

1/3 cup finely minced fresh parsley

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup sliced black olives

30 ounces whole-milk ricotta

2 eggs, beaten

1/2 cup grated Parmesan, plus extra for sprinkling

8 lasagna noodles, cooked until al dente

24 ounces fresh mozzarella, cut into thin slices

Directions

Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.

Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.

Preheat the oven to 350 degrees F.

To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.

To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

Cook’s Note

The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked. Just thaw before you're ready to bake it.