What's the Best Lasagna Recipe with a Twist?

[chefkristin]

Ok Cheffers.....I have company coming for dinner tomorrow and they are taking all my baby stuff away!!!! I want to thank them by making a really YUMMY lasagna. I want to put hamburg in it. Anyone have one for me? Please?

 

[climbercanoe3]

Here's the one I make and my family loves it. We do not like Ricotta cheese, so we found one that uses Provolone instead.
Have fun!Cheesy Shell Lasagna1-1/2 pounds lean ground beef
2 medium onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 jar (14 ounces) meatless spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, undrained
8 ounces uncooked small shell pasta
2 cups (16 ounces) reduced-fat sour cream
11 slices (8 ounces) reduced-fat provolone cheese
1 cup (4 ounces) shredded part-skim mozzarella cheeseIn a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no
longer pink; drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil.
Reduce heat; simmer, uncovered, for 20 minutes. Meanwhile, cook pasta according to package
directions; drain. Place half of the pasta in an ungreased 13-in. x 9-in. x 2-in.
baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat
layers. Sprinkle with mozzarella cheese. Cover and bake at 350° for 35-40 minutes
longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.Yield: 12 servings.

 

[Teresa Lynn]

Kristin,
Here are some of the WOW recipes I used in December at my Host Appreciation Lunch.
They all requested the recipes so I've pasted the email for you (sorry, didn't take out the comments but this lasagna is incredible)Cherry Pepper Poppers2 jars Hot cherry peppers (I found at Central Market they are the Marzetti's brand. Kroger may have them Walmart doesn't)12 oz. provolone cubed. (I had slices left from the lasagna so I used it by "folding" it into a cube.12 oz. proscuitto thinly sliced1 tsp sea salt2 cups extra virgin olive oilslice the tops off of the peppers and remove seeds (I suggest our cooks corer for this)wrap the cheese with the proscuitto, stuff into the peppers. Place in a single layer in a rubbermaid container, sprinkle with salt drizzle with oil.Refrigerate 1 hour.Creamy Italian Dressing1 1/2 cups Hellmans2 TBSPS red wine vinegar2 TBSPs lemon juice2 TBSP vegetable oil2 TBSP water2 TBSP worcestershire sauce2 tsp dreid oregano2 tsp dried parsley2 tsp sugar2 cloves garlic mincedpour all in blender, chill overnight before serving.Italian Lasagna (I "tweaked" the original recipe so I've added the regular version and my additions in parenthesis) THIS IS WHAT I USED SO THE FOLLOWING THE MEASUREMENTS ARE FOR 15 SERVINGS adjust to your family size or take to your next potluck9 slices thick bacon (I used Wrights peppered bacon & used 15 slices)1 large onion chopped2 tsp fennel seed1 tsp dried oregano3 tsp Italian seasoning2 28 oz cans tomato sauce (I used 4 cans)1 can tomato paste (I added not in original recipe I used 2 )2 pounds Italian sausage2 pounds ground beef (not in original recipe)2 boxes lasagna noodles (Do not cook)2 pints ricotta2 pints cottage cheese (not in original recipe)2 eggs (I DID NOT USE since I was making the day before) but, normally I do add to my cheese mixture2 tsp dried oregano2 tsp garlic salt (not in original recipe)1/3 cup milk (did not use)3/4 cup grated parmesan (Not in original recipe)8 slices provolone (I doubled & used 16)6 cups mozzarella shreddedCut bacon into chunks, Brown in large skillet, add onions cook until transparent. Drain.Brown Italian sausage & ground beef. Drain In large stockpot add tomato sauces, paste, bacon, onion, fennel, oregano and Italian seasoning. Simmer for 4 -6 hours or in your crockpotMix ricotta, parmesan, cottage cheese, garlic salt, oregano ( milk & eggs). RefrigerateLayer 1 cup sauce in baking dish. Add noodles in single layer.Alternate meat mixture, noodles, cheeses provolone & mozzarella on top and sauces ending with cheese.RefrigerateBake at 350 for 1 1/2 hours

 

[wadesgirl]

I just brown 1 lb hamburger (add garlic right before the end), add spaghetti sauce and any seasonings - heat until warm. Add cottage cheese. Boil noodles. Put a small bit of sauce in the bottom of your pan (helps noodles from getting stuck). Then layer noodles, meat, motz cheese (Walmart has a very good store brand soft motz in the cheese section that is awesome), noodles, meat and more cheese. Bake in oven until done. I make it simple and it always turns out great!

 

[janetupnorth]

I don't have mine in front of me, could get it tonight but mine is a "safe" recipe...hamburger
ricotta
mozzarella
noodles
garlic
basil
oregano
parsley flakes
tomato sauce
tomato soup
tomato paste
sugarEveryone loves it and it doesn't have extra "junk".

 

[Denarella]

Any recipes I need I go to All recipes – complete resource for recipes and cooking tips. Its awesome because not only does it give you reviews from TONS of people who have tried it, they also give you notes on how to improve it if need be. My FAVORITE thing about this site is that you have the ability to ADJUST the servings. For example, if the recipe says it serves 12 and I want to adjust it to 25, I plug the number in and it adjusts ALL of the measurements of the ingredients. You can even convert the recipe to metric measurements. THE "BESTEST" part?! The website is FREE.

 

[ChefBeckyD]

I 2nd Allrecipes.com - it is the BEST recipe site on the web! If I'm not on Chef Success, I'm usually there just surfing recipes and reading reviews!:chef:

 

[Denarella]

I 2nd Allrecipes.com - it is the BEST recipe site on the web! If I'm not on Chef Success, I'm usually there just surfing recipes and reading reviews!:chef:

You can't beat it....:balloon:

 

[chefkristin]

I am AllRecipes all the time!! LOL!! I wanted to see if any of you chefs had anything different.

Thanks for the ones that did!!!! And for the referral to AllRecipes!!!

 

[Teresa Lynn]

all 3 of those recipes were form allrecipes I guess that was at the bottom of the email with my signature that I didn't copy

 

[kam]

I just use the one from the San Giorgio Box. It is pretty easy.

Classic Lasagne

Ingredients:

16 pieces (about 16 oz.) SAN GIORGIO Lasagne, uncooked (cook a few extra incase they break apart)
1 lb. ground beef
3 cups (about 28-oz. jar) spaghetti sauce (I add an extra can 8-16 oz of tomato sauce)
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
4 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper


Instructions:

1. In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes.
2. Cook pasta according to package directions; drain. (Separate Lasagna and lay out flat on wax paper or foil to keep pieces from sticking together as they cool.)
3. In large bowl, stir together ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
4. Spread about 1/2 cup meat sauce on bottom of 13 x 9 x 2-inch baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread 1/3 cheese mixture over pasta; spread with about 1 cup meat sauce.
5. Repeat layers (lasagna, cheese, sauce) TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with additional Parmesan cheese if desired. Cover with foil.
6. Bake at 350 for 35-45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer (add'l mozzarella cheese can be sprinkled on top at this point, if desired), or until lightly browned. Let stand about 10 minutes before cutting.
10 to 12 servings.

What is really nice is that this can be made ahead. Make up to 24 hrs in advance, cover with plastic wrap and then foil. When ready to bake, remove the plastic wrap (I put a note on the foil so I don't forget!) and replace foil. Bake at 350 for about 60 minutes (instead of 35-45 min) or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned.

This can be frozen up to 2 months. Just bake at 350 for about 2 hrs (do not need to thaw lasagne - just put frozen lasagne in oven)

Good luck!

 

[chefkristin]

I just use the one from the San Giorgio Box. It is pretty easy.

Classic Lasagne

Ingredients:

16 pieces (about 16 oz.) SAN GIORGIO Lasagne, uncooked (cook a few extra incase they break apart)
1 lb. ground beef
3 cups (about 28-oz. jar) spaghetti sauce (I add an extra can 8-16 oz of tomato sauce)
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
4 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper


Instructions:

1. In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes.
2. Cook pasta according to package directions; drain. (Separate Lasagna and lay out flat on wax paper or foil to keep pieces from sticking together as they cool.)
3. In large bowl, stir together ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
4. Spread about 1/2 cup meat sauce on bottom of 13 x 9 x 2-inch baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread 1/3 cheese mixture over pasta; spread with about 1 cup meat sauce.
5. Repeat layers (lasagna, cheese, sauce) TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with additional Parmesan cheese if desired. Cover with foil.
6. Bake at 350 for 35-45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer (add'l mozzarella cheese can be sprinkled on top at this point, if desired), or until lightly browned. Let stand about 10 minutes before cutting.
10 to 12 servings.

What is really nice is that this can be made ahead. Make up to 24 hrs in advance, cover with plastic wrap and then foil. When ready to bake, remove the plastic wrap (I put a note on the foil so I don't forget!) and replace foil. Bake at 350 for about 60 minutes (instead of 35-45 min) or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned.

This can be frozen up to 2 months. Just bake at 350 for about 2 hrs (do not need to thaw lasagne - just put frozen lasagne in oven)

Good luck!

I just made it. This sounds like what I just did with some minor differences. I didn't use parsley I used basil cause that is what it said and I added some of our italian seasoning to the recipe too. Wish me luck this is only my 3rd lasagna ever! The first one was FLAT-LOL! The last was pretty good!!

 

[janetupnorth]

I just made it. This sounds like what I just did with some minor differences. I didn't use parsley I used basil cause that is what it said and I added some of our italian seasoning to the recipe too. Wish me luck this is only my 3rd lasagna ever! The first one was FLAT-LOL! The last was pretty good!!

That is acutally pretty similar to mine. I was going to post mine last night, but my recipe card is missing. :cry:
...need to go find it...

I hope it turns out great!

 

[missyciccolella]

I'd love to share my FIL's, but the directions are so vague! I only know approximate measurements as I have watched him make many times...it is great and he makes a béchamel sauce to mix in with the marinara sauce. Also, he recommends using a combo of ground meats like pork, beef, lamb, and/or veal, and uses thawed frozen spinach as well, but it can be very time consuming to get all the water out of the spinach...very good and impressive, but it requires a "pinch of this" and a "generous portion of that" LOL

 

[janetupnorth]

I'd love to share my FIL's, but the directions are so vague! I only know approximate measurements as I have watched him make many times...it is great and he makes a béchamel sauce to mix in with the marinara sauce. Also, he recommends using a combo of ground meats like pork, beef, lamb, and/or veal, and uses thawed frozen spinach as well, but it can be very time consuming to get all the water out of the spinach...very good and impressive, but it requires a "pinch of this" and a "generous portion of that" LOL

Missy - use the PC salad spinner for the spinach!

 

[chefkristin]

So tell me, in addition to the Lasagna I made Beer Bread. Usually I mix it with Sprite but didn't have any so I stole one of my DH's beers. Does it taste the same or different? I really like it with Sprite.

 

[CookingwithMary]

Just a hint...the fennel seed gives the 'authentic Italian sausage flavor' minus the fat of sausage.So says, my friend's grandmother from Italy (Calabria), who had to relearn how to cook family favorites low fat.

 

[missyciccolella]

Missy - use the PC salad spinner for the spinach!

You still have to roll the spinach in paper towels and the spinner gets quite a bit, but not enough. Thanks though as it does shorten the time.

 

[missyciccolella]

Just a hint...the fennel seed gives the 'authentic Italian sausage flavor' minus the fat of sausage.

So says, my friend's grandmother from Italy (Calabria), who had to relearn how to cook family favorites low fat.

You're absolutely right! Fennel seed adds a lovely flavor.

 

[chefkristin]

So my Lasagna was Awesome!!!! YAY!! It was a success! I am going to try the fennel seeds next time I think. Or maybe I will just use the real thing-Sausage!!
Thanks for all the suggestions.

 

[4kids4me]

My family's favorite is: RecipeDetail. It's called Simply Lasagna. Very easy to make, tastes great, and easy enough for my 16 yo to do! Gotta love that!

 

[mpkegley]

So tell me, in addition to the Lasagna I made Beer Bread. Usually I mix it with Sprite but didn't have any so I stole one of my DH's beers. Does it taste the same or different? I really like it with Sprite.

How did you like your beer bread? I always make mine with apple juice because I think the beer gives it a "bitter" taste. Not sure what kind of taste, but I like the apple juice much better. May just be because I don't like beer.