italian lasagna

If you're looking for a classic lasagna recipe, give this easy homemade lasagna a try. Hints and exact ingredients to use for the best lasagna.

Homemade Lasagna Recipe

sweet Italian sausage

chuck (80/20)

onion

garlic

tomatoes

tomato paste

tomato sauce

water

white sugar

basil

fennel seeds

Italian seasoning

salt

black pepper

parsley

lasagna noodles

whole milk ricotta cheese

nutmeg

milk mozzarella (shredded)

provolone cheese

romano cheese

parmesan cheese

In a large saucepan, cook the sausage, beef, onion and garlic until cooked through. Drain the fat.

Add the tomatoes, paste, sauce, water, sugar basil, fennel, Italian seasoning, salt, pepper and parsley. Stir well.

Simmer, covered, over low heat for 1 ½ hours, stirring occasionally.*

Place the lasagna noodles in a pan of hot water and make certain they are completely covered. Allow them to sit for 30 minutes to soften, then drain the water.

In a small bowl, mix together the ricotta cheese, egg and nutmeg.

In a small bowl, mix together the Parmesan and Romano cheeses.

Spread 1 1/2 cups of meat sauce on the bottom of the lasagna pan.

Place 4 lasagna noodles over the sauce.&nbsp;

Spoon half of the ricotta mixture over the noodles.

Top with 2 cups of shredded mozzarella.

Spread another 1 1/2 cups of sauce over the mozzarella, then sprinkle with 1/3 cup of the Parmesan mixture.

Lay another 4 noodles over the cheese.

Top with the remaining ricotta mixture.

Lay 9-10 slices of provolone cheese over the ricotta, then top with 1 1/2 cups meat sauce.

Sprinkle 1/3 cup Parmesan mixture over the sauce.

Top with 4 more noodles, the remaining sauce, 2 cups of mozzarella and the remaining Parmesan mixture.

Bake immediately if desired at 375 degrees for 25 minutes (covered with foil**) and then an additional 30 minutes with the foil removed.

OR...cover the unbaked casserole and refrigerate to save baking until the next day. If you choose to do this, remove the lasagna from the refrigerator 45 minutes before baking, then bake the same as above.

Allow the lasagna to cool for 15 minutes before slicing.

Let's put together the lasagna!

https://www.youtube.com/watch?v=w2H4QBTug6A

How to Make THE BEST Homemade Lasagna  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
If you’re looking for a classic lasagna recipe, give this easy homemade lasagna a try. We’ll give you hints and exact ingredients to use for the best lasagna your family has ever had. 

WHAT ARE THE LASAGNA INGREDIENTS?

There are a few key ingredients that I like to use in my lasagna:

Sweet Italian Sausage. Search the stores until you find this exact thing. The “sweet” in the Italian sausage really brings out the flavor in this lasagna. I’ve tried this recipe with traditional Italian sausage and we didn’t like it as much. I find sweet Italian sausage in a local grocery store in the fresh meat case.

Homemade Sauce. I always used to use jarred spaghetti sauce for my lasagna. There’s definitely a place for lazy day lasagna recipes, but when you want something really special, make from-scratch meat sauce. The key to this sauce is to make it a day in advance and allow it to cook together for about an hour and a half, or even allow it to simmer in the slow cooker for 4-6 hours. The fresh herbs, spices and tomatoes blend together beautifully if you just plan ahead and take a little time.

Fresh Basil and Fresh Parsley. I never used to buy fresh herbs, but when you really want to make an impression, grabbing a bunch of green herbs from your produce case is the way to go. Use some kitchen scissors or herb scissors to snip the herbs and enjoy their aroma as you do so.

Whole Milk Ricotta Cheese. I’ll be honest. I’m not crazy about ricotta, but it is a must in traditional lasagna. This recipe calls for just 15 ounces of ricotta which allows for two thin layers which cooks right in with the other cheeses.

Nutmeg. That’s right. This is a hint I got from reviewers on Allrecipes. Don’t skip it!

Whole Milk Mozzarella. Pick up a chunk of whole milk mozzarella and shred it yourself. This will give you the creamiest, cheesiest lasagna around.

Provolone, Romano and Parmesan Cheeses. I personally love the flavors each of these Italian cheeses bring to this lasagna recipe. Using these three cheeses along with the ricotta and mozzarella make this a five cheese lasagna recipe. We’re crazy for cheese!


Ingredients
1 pound sweet Italian sausage
1 pound ground chuck 80/20
½ cup diced onion
1 teaspoon minced garlic
28 ounces crushed tomatoes
12 ounces tomato paste
15 ounces tomato sauce
¼ cup water
2 tablespoons white sugar
½ cup freshly chopped basil
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
15 ounces whole milk ricotta cheese
1 large egg
dash nutmeg
1 pound whole milk mozzarella shredded
9-10 slices provolone cheese
½ cup freshly grated romano cheese
½ cup freshly grated parmesan cheese

Instructions
In a large saucepan, cook the sausage, beef, onion and garlic until cooked through. Drain the fat.
Add the tomatoes, paste, sauce, water, sugar basil, fennel, Italian seasoning, salt, pepper and parsley. Stir well.
Simmer, covered, over low heat for 1 ½ hours, stirring occasionally.*
Place the lasagna noodles in a pan of hot water and make certain they are completely covered. Allow them to sit for 30 minutes to soften, then drain the water.
In a small bowl, mix together the ricotta cheese, egg and nutmeg.
In a small bowl, mix together the Parmesan and Romano cheeses.
Let's put together the lasagna!
Spread 1 1/2 cups of meat sauce on the bottom of the lasagna pan.
Place 4 lasagna noodles over the sauce. 
Spoon half of the ricotta mixture over the noodles.
Top with 2 cups of shredded mozzarella.
Spread another 1 1/2 cups of sauce over the mozzarella, then sprinkle with 1/3 cup of the Parmesan mixture.
Lay another 4 noodles over the cheese.
Top with the remaining ricotta mixture.
Lay 9-10 slices of provolone cheese over the ricotta, then top with 1 1/2 cups meat sauce.
Sprinkle 1/3 cup Parmesan mixture over the sauce.
Top with 4 more noodles, the remaining sauce, 2 cups of mozzarella and the remaining Parmesan mixture.
Bake immediately if desired at 375 degrees for 25 minutes (covered with foil**) and then an additional 30 minutes with the foil removed.
OR...cover the unbaked casserole and refrigerate to save baking until the next day. If you choose to do this, remove the lasagna from the refrigerator 45 minutes before baking, then bake the same as above.
Allow the lasagna to cool for 15 minutes before slicing.


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How to Make THE BEST Homemade Lasagna {Recipe}





This flavorful vegan lasagna is packed with tofu ricotta, spinach, and veggies, and makes a filling meal that will last for days. It’s also an awesome dinner party meal and a comforting dish to bring to a friend who could use some TLC. You can even freeze pre­portioned cooked serv­ings of this lasagna for an easy heat­-and­-enjoy meal.





Vegan Lasagna With Tofu Ricotta

lasagna noodles (standard size, enough for 3 layers)

olive oil

½ of a large yellow onion, diced

mushrooms

spinach

¼ cup of unsweetened, plain soy milk

lemon juice

basil basil leaves

marinara sauce (store-bought or from the recipe

basil leaves,

In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and sauté for about 5 minutes stirring occasionally, until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.

Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.

Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13 ­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.

Bake for 45 minutes. Garnish with the basil leaves (if using).

I pre-ordered the friendly vegan cookbook, and LOVE it. This is now going to be a weekly dinner in our family. We all thought it was the best lasagna we have ever had. My kids are even obsessed with it, and my 6 year old wants to eat it every day. He actually asked for it for breakfast this morning haha. ❤️

Love making this lasagna, it's a regular in my house! Also great for meal prepping and for when guests are staying in town. YUM!

https://www.youtube.com/watch?v=RXt2vDTq0H0

This vegan lasagna recipe is a family favorite and comes from our book, The Friendly Vegan Cookbook! The vegan ricotta cheese is made from tofu and spices, mixed with sautéed onions, garlic, spinach, basil, and mushrooms, and makes for the most delicious pre-ahead meal. You can make a big batch that will feed your family for days! Recipe link below. 

▹ Full Recipe: https://worldofvegan.com/lasagna (printer-friendly)
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Easy Vegan Lasagna With Tofu Ricotta

&nbsp;A family favorite&nbsp; -&nbsp; Sweet &amp; Spicy Italian Sausage Lasagna. Layered with lots of fresh basil, three gooey cheeses, and sweet &amp; spicy Italian sausage. Comforting, irresistible flavors and an absolute crowd-pleasing recipe!&nbsp;

Sweet &amp; Spicy Italian Sausage Lasagna

tomato sauce ((see notes))

mozzarella cheese

spicy Italian sausage

fresh basil, chopped

cheese,

ricotta cheese

tbsp fresh basil, chopped

tsp fresh/dried oregano

garlic powder

tsp (each) salt & black pepper

Preheat oven to 375F. In a medium size pot on medium heat, remove sausage from skin and break up in pan. Saute until fully cooked through about 5-7 minutes. Stir sauce in with sausage.&nbsp;

Mix all of the cheese filling ingredients together in a bowl.

In a large 13x9 baking dish, layer: 1 1/2 cups sauce, lasagna noodles, spread ricotta filling (1 1/2 inch size scoops in center of each noodle)*, mozzarella cheese, fresh chopped basil.&nbsp;Repeat process until done. Layer top with rest of mozzarella and parmesan cheese.&nbsp;

Bake for 20 minutes covered with foil and 20 minutes uncovered. Serve with fresh basil on top and parmesan cheese.&nbsp;

This simple and delicious recipe for Italian Turkey Lasagna comes together fast and is perfect for a weeknight dinner or entertaining. Made with ground turkey, ricotta cheese, mozzarella, and no boil lasagna noodles.

Italian Turkey Lasagna

turkey

½ large onion, diced ((about a cup))

garlic,

oregano

containers ricotta cheese ((part-skim

parmesan

eggs,

mozzarella cheese ((about 2 cups))

Preheat oven to 375 degrees. Spray baking dish with cooking spray; set aside.

Heat oil in a large skillet or pot over medium high heat. Add in the ground turkey and onions and cook until the turkey is no longer pink, breaking up the turkey meat with a spoon as it cooks. Stir in the garlic and cook for one minute. Add in the tomato paste, oregano and salt, and stir for another two minutes. Pour in the crushed tomatoes and tomato sauce and bring to a simmer. Let simmer for five minutes; set aside.

To make the ricotta filling, stir together the ricotta, parmesan, and eggs; set aside.

To assemble the lasagna, spoon about half a cup of sauce on the bottom of the baking dish. Place four of the lasagna noodles on top of the sauce, breaking the noodles to fit if necessary. Spread on 1/3rd of the ricotta cheese mixture, 1/4 of the mozzarella, and about a cup of meat sauce. Repeat layers, ending with the last layer or lasagna noodles, sauce, and topping with remaining mozzarella cheese.

Cover the lasagna with nonstick foil and bake, covered for an hour. Remove foil and bake for an additional 10 minutes. Let rest for at least 5 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))

beef

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:

https://content.jwplatform.com/videos/OHriDTDE.mp4

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!

This is hands down the Best Lasagna Recipe ever! Easy, cheesy, meaty and so so delicious! Layer up the hearty meat sauce, different cheeses and lasagna pasta and then bake until hot and bubbly.

The Best Lasagna Recipe Ever

garlic (minced)

beef (93/7)

14.5 oz can diced tomatoes

bay leaves

sugar

Italian Seasoning

salt (or

mozzarella cheese (grated)

salt & pepper (to taste)

mozzarella cheese (grated,

In a large heavy-bottomed pot, heat olive oil over medium heat. Add in onion and saute 2-3 minutes. Add in garlic and ground beef. Break meat apart as it browns. Once meat has browned completely, pour in diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, Italian Seasoning and salt. Bring to boil, then reduce heat to simmer. Cook sauce 1-2 hours or until very thick. You may have to add a little extra water as it reduces down to prevent scorching. This is normal.

Make the Meat Sauce

While meat sauce cooks, make the cheese layer: stir cheeses together in a bowl with basil, parsley and salt &amp; pepper. Set aside.

Cook lasagna noodles 2/3 of the time marked on the package. About 7 minutes or so. Drain and place noodles in a large bowl of cold water.

Make the Cheese Filling

Spread 1/2 cup prepared sauce in the bottom of a lightly greased 9x13 baking dish. Layer in 5-6 noodles across the bottom to completely cover. Spread half of the cheese mixture overtop of the noodles and then one third of the sauce. Top with another layer of noodles, the second half of the cheese mixture and another third of the sauce. Final layer is the last of the noodles and the last of the meat sauce. Sprinkle with 1/4 lb. grated mozzarella cheese. So real quick, here is the order of the layers:Meat Sauce (just a little so the noodles don&#039;t stick to the bottom)NoodlesCheese FillingMeat SauceNoodlesCheese FillingMeat SauceNoodlesMeat SauceMozzarella Cheese

To bake: preheat oven to 375 degrees. Cover lasagna with greased foil. Bake 45 minutes with foil on. Remove foil and bake another 15 minutes or until cheese has browned and everything it hot all the way through. Remove from oven, cover lightly with foil and rest 20-30 minutes before cutting and serving. Sprinkle with dried parsley flakes, cut into squares and serve.

Layering the Lasagna

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600451592/ibIKit500.mp4

This is hands down the Best Lasagna Recipe ever! Easy, cheesy, meaty and so so delicious! Cuts perfect slices every time. Enjoy!

THE BEST LASAGNA RECIPE

This authentic Lasagna Bolognese recipe is so simple and so delicious! It has layers of rich Bolognese sauce, creamy béchamel sauce and pasta sheets, all topped with golden cheese. It’s perfect for family dinners and special occasions!

Authentic Lasagna Bolognese Recipe

lb pork

oz pancetta, finely chopped

onion,

carrots, finely chopped

celery stalks, finely chopped

red wine (or beef broth)

(28 oz) crushed tomatoes

bay leaf

Salt and pepper

tbsp butter

tbsp all-purpose flour (sifted)

lasagna noodles (fresh

Parmesan cheese

Make the Bolognese Sauce

 In a large pot, heat a little oil over medium heat. Add the pancetta and cook until it starts to crisp. Add the ground beef and pork, breaking it up with a spoon, and cook until browned. Add the onion, carrots, celery, and garlic, and sauté until softened. Pour in the red wine and cook until reduced by half. Stir in the crushed tomatoes, tomato paste, milk, bay leaf, and season with salt and pepper. Simmer the sauce on low heat for 1.5 to 2 hours, stirring occasionally.

Prepare the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly until it forms a smooth paste. Cook it for 2 minutes continually mixing it, until the flour cooks. Gradually add the milk, whisking continuously to prevent lumps. (If any lumps form you can always strain the bechamel sauce through a sieve) Cook until the sauce thickens mixing it all the time, then season with nutmeg, salt, and pepper. Set aside.

Cook the Lasagna Noodles

 If using dried noodles, cook them according to the package instructions until al dente. Drain and set aside.

Assemble the Lasagna: 

Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of Bolognese sauce. Add a layer of lasagna noodles, followed by a layer of Bolognese sauce, a layer of béchamel sauce, and a sprinkle of Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel and a generous amount of Parmesan.

Bake

 Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving.

Serve

It's a luvly recipe. The lasagna was great tasting. Thx for the recipe.

Thank you for taking the time to post your recipe  I first had lasagne in uk  in 1979 it was unheard of then. I soon learnt to make it myself and been making it ever since. I like looking at other recipes and this is lovely.

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Top 7 italian lasagna recipes from across the web

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The most viewed italian lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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