best lasagna recipe

Skillet Lasagna Recipe - This quick and easy recipe is the perfect weeknight solution for the lasagna lover! Made in one pan, this skillet recipe is a definite favorite!&nbsp;

Easy Skillet Lasagna Recipe

olive oil

onion

beef

Stone House Seasoning

oregano

red pepper flakes (optional)

tomato sauce

lasagna noodles

Parmesan cheese

ricotta cheese (divided)

Drizzle olive oil into a medium skillet set over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add the ground beef and cook until browned throughout, about 5 more minutes. Discard any excess drippings.

Stir in the Stone House Seasoning, 1 teaspoon of the fresh oregano, red pepper flakes (if using), tomato sauce, and the broken noodle pieces. Bring to a boil and then reduce the heat to medium-low. Simmer, cover and cook until the noodles are tender, about 20 minutes.&nbsp;

Remove from the heat and top with Parmesan cheese, ricotta and remaining fresh oregano

Skillet Lasagna Recipe – This quick and easy recipe is the perfect weeknight solution for the lasagna lover! Made in one pan, this skillet recipe is a definite favorite!

Recipe: https://addapinch.com/skillet-lasagna-recipe/

Skillet Lasagna Recipe - Add A Pinch

This is the World&#039;s Best Lasagna recipe! The ultimate Italian comfort food with layers of pasta, hearty meat cause, creamy ricotta cheese and gooey mozzarella.

World's Best Lasagna

sweet Italian turkey sausage

onion, (minced)

garlic, (crushed)

tomatoes

tomato paste

water

Tablespoons sugar ((optional))

basil leaves

fennel seeds ((optional))

Italian seasoning

salt

black pepper

Tablespoons chopped fresh parsley, (divided)

lasagna noodles, (regular

ricotta cheese

mozzarella cheese, (shredded)

In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.

Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.

Add sugar, basil, fennel seeds (if using), Italian seasoning, 2 teaspoons salt, pepper, and 2 Tablespoons parsley, and stir to combine.

Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.

If using regular lasagna noodles, cook according to package instructions and drain.

In a bowl, stir together ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.

Preheat oven to 375°F.

To layer the lasagna, spread 1½ cups of the sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Sprinkle with ¼ cup Parmesan cheese.

Spoon another 1½ cups meat sauce over the cheese.

Add another layer of noodles, the rest of the ricotta mixture, half of the remaining mozzarella, and another 1/4 cup Parmesan cheese.

Add another layer of 1 1/2 cups of sauce and a final layer of noodles.

Top with another 1 1/2 cups sauce and the remaining mozzarella and Parmesan cheese.

Cover with foil and bake in preheated oven for 25 minutes.

Remove foil, and bake an additional 25 minutes.

Cool for 15 minutes before serving.

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The World&#39;s Best Lasagna recipe is right here! This homemade lasagna is the ultimate Italian comfort food with pasta, hearty meat sauce, and gooey cheese.

World&#39;s Best Lasagna

These Lasagna Cupcakes are mini, bite-sized versions of your favorite Italian dish. All the amazing flavors of lasagna packed into cupcake form!

Lasagna Cupcakes

sausage

spaghetti sauce

pepper

wonton wrappers

shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.

In a large bowl, combine the ricotta the salt and pepper and stir to combine.

Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.

Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.

This Italian Homemade Lasagna is made with béchamel white sauce (no ricotta) and a flavorful homemade red sauce. It is truly the BEST lasagna and can impress any guest!

Homemade Lasagna

lasagna noodles ((or no-boil noodles))

mozzarella cheese

parmesan cheese

Italian sausage

garlic (, minced)

onion (, chopped)

spinach leaves

bell pepper ((red

Italian seasonings

salt and black pepper (, to taste)

basil leaves (, finely chopped (about 10-15 leaves))

Tablespoons butter

all-purpose flour

milk

Brown meat: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, remove the grease. 

(Optional) Add meat to a food processor and pulse just 3-4 times until it’s broken up into very small pieces. Remove to a bowl.

Sauté Veggies: In the same skillet over medium-high heat, add olive oil. When oil is hot, add the garlic, stirring constantly for 30 seconds. Add the onion, spinach and bell pepper. Continue cooking on medium-high heat until the vegetables are softened –about 2-3 minutes. 

Remove from heat and transfer them to the same food processor. Pulse several times until they’re nearly pureed. Return mixture to the skillet.

Add Tomato sauce and tomato paste and stir to combine. Add the diced tomatoes, Italian seasoning, and salt and pepper to taste. Stir. Cover and allow the sauce to simmer for about 20-30 minutes on low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved crumbled ground beef and sausage, and fresh basil. 

Cook Pasta: While the red sauce simmers boil the lasagna noodles for half the time suggested on the box. Drain into a large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together. (You can skip this step if you are using no-boil noodles).

Make the Red Sauce: (Can be made in advance).

Add the butter to a medium size saucepan or large skillet. Over medium heat. Once melted, add the flour, stirring constantly to combine 2 minutes. Gradually add in the milk, whisking until smooth. Season with salt and pepper. 

Cook over medium heat, whisking often so it doesn’t burn on the bottom, until it thickens-- about 5-7 minutes.

For the White Sauce: (Can be made in advance).

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray. Keep in mind that there will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end.

Layer: Start by layering the bottom of your greased pan with 3 lasagna noodles. Spread the red sauce over the noodles, followed by the white sauce, Parmesan and mozzarella cheeses, spreading all to the edges. Top with another layer of noodles, then red sauce, white sauce, parmesan and mozzarella cheeses. 

Repeat: Add the final layer of noodles, then red sauce, white sauce and cheeses.

Bake for 30 minutes. Allow the lasagna to sit for 15-20 minutes before serving.

Serve with garlic bread or homemade breadsticks and a green salad.

Assemble Lasagna:

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This Italian Homemade Lasagna is authentic and absolutely delicious, made with bechamel white sauce (no ricotta) and a fresh simple red sauce. It is truly the BEST lasagna and can impress any guest!

Homemade lasagna with bechamel, marinara, sausage and beef tastes better than the classic. Make this recipe for an Italian Christmas dinner!

Homemade Lasagna with Bechamel + Video

oz lasagna noodles ((12 sheets dry lasagna noodles))

mozzarella cheese (shredded)

oz parmesan cheese (freshly grated)

garlic (minced)

tomato paste ((See Note 1))

dry red wine (optional)

tsp sugar

tsp kosher salt

tsp red pepper flakes

oz crushed San Marzano tomatoes ((See Note 2))

basil leaves (finely chopped)

butter (or oil

all purpose flour

kosher salt

white pepper

milk (any variety)

lb beef

sausages

fennel seeds

marinara sauce (entire batch of above recipe)

In a large skillet, heat the oil over a medium-high flame and add the minced garlic and sauté for 2 minutes.

Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.

Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.

At this point you could leave it chunky or for a smooth sauce you could use a hand blender and puree or put in a blender and blend until smooth. Set aside.

Marinara Sauce

Warm the milk in a saucepan or microwave in measuring cup.

In a medium sauce pan melt equal parts butter and then the flour.

Whisk the flour and butter together and allow to simmer on low to cook the flour 1-2 minutes. The lightest (white color) roux will be slightly puffed.

Gradually add the warm milk and whisk to incorporate until a smooth sauce forms on low heat. Cook several minutes, sauce will thicken. Set aside.

Bechamel Sauce (white sauce)

In a large skillet or Dutch oven over medium-high heat, add olive oil. Add the fennel seeds and red pepper flakes. Saute for 30 seconds and add the onion. Continue cooking on medium-high heat until the onion is soft, 2 minutes. Add the garlic, stirring constantly for 30 seconds.

Add the ground beef and sausage and brown meat over medium-high heat, breaking the meat apart into pieces with spoon. When cooked drain excess grease and transfer to food processor. Pulse several times until crumbly and nearly pureed.

Return mixture to the skillet or Dutch oven and add the Marinara Sauce (recipe above). Stir to combine the meat and marinara sauce.

Cover and allow the sauce to simmer for about 20 minutes on low heat, stirring occasionally. Add 1 cup of water if it gets too thick and continue cooking to reduce.

Meat Sauce

In a 9x13" baking dish add the dry lasagna noodles and cover with hot water. Allow to rest for 20 minutes. Drain into a large colander.

Lasagna Noodles

Preheat the oven to 350°F. Grease the 9x13" baking dish with cooking spray.

We will be making 3-4 layers of lasagna, so divide accordingly.

Start by spreading some of the meat sauce on bottom of greased dish. Layer on top with 3 lasagna noodles or more to cover bottom.

Spread more meat sauce over the noodles, followed by the Bechamel Sauce (recipe above), then mozzarella and parmesan cheeses, spreading all to the edges.

Repeat this 3-4 times to use up all noodles, sauces and ending with cheeses on top.

Bake for 30 minutes until top is golden brown and cheeses are bubbling. Allow the lasagna to rest for 15 minutes before serving.

Assembly

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My best lasagna recipe uses bechamel sauce, beef bolognese and sausage for authentic Italian flavor! Make it for dinner or a holiday meal!

This Classic Lasagna Recipe is made with the best traditional ingredients like sausage, homemade sauce and lots of cheese. It's freezer friendly, too!

Classic Lasagna Recipe

onion,

Salt and pepper

garlic cloves,

meatloaf mix OR Italian sausage

heavy cream

tomato puree

(28-ounce) can diced tomatoes, drained

basil

no-boil lasagna noodles

whole-milk mozzarella cheese, shredded (4 cups)

(3 cups) whole-milk or part-skim ricotta cheese

Parmesan cheese, grated (1 and 1/2 cups)

egg,

For the sauce

 Heat oil in Dutch oven over medium heat until shimmering. Add onion, 1 teaspoon salt, and 1 teaspoon pepper and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add meatloaf mix and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in cream and simmer until liquid evaporates and only fat remains, about 4 minutes. Stir in tomato puree and tomatoes, bring to simmer, and cook until flavors meld, about 5 minutes. Off heat, stir in basil and season with salt and pepper to taste.

For the lasagna

 Adjust oven rack to middle position and heat oven to 400 degrees. Combine ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in bowl.

Spread 1 cup sauce over bottom of 13×9-inch baking dish (avoiding large chunks of meat). Lay 3 noodles in dish, spread 1/3 cup ricotta mixture over each noodle, then top with 1 cup mozzarella and 1 cup sauce (in that order). Repeat layering process 2 more times. Top with remaining 3 noodles, remaining sauce, remaining 1 cup mozzarella, and remaining 1/2 cup Parmesan.

Cover dish tightly with greased aluminum foil, place on foil-lined rimmed baking sheet, and bake for 15 minutes. Uncover, and continue to bake until spotty brown and bubbling around edges, 25 to 35 minutes. Let casserole cool for 10 minutes before serving.

Lasagna, prepared through step 3, can be wrapped tightly in plastic wrap, covered with aluminum foil, and refrigerated for up to 24 hours or frozen for up to 1 month; if frozen, thaw completely in refrigerator

To bake, unwrap lasagna, cover with greased aluminum foil, and bake on foil-lined sheet in 400-degree oven until hot throughout, about 1 hour; remove foil and continue to bake until cheese is golden, about 10 minutes

To Make Ahead

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Top 6 best lasagna recipe recipes from across the web

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Easy Skillet Lasagna Recipe

World's Best Lasagna

Lasagna Cupcakes

Homemade Lasagna

Homemade Lasagna with Bechamel + Vi...

Classic Lasagna Recipe

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