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    You are in: Home / Community Forums / Recipe Requests - General / Lost the best lasagna recipe, HELP
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    Lost the best lasagna recipe, HELP

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    joan2013
    Sun Feb 10, 2013 7:04 pm
    Newbie "Fry Cook" Poster
    I hope this is the recipe you are seeking


    Italian Lasagna
    1/2 of a (1-pound) package Creamettes lasagna, uncooked
    1 lb bulk Italian sausage
    1/2 lb ground beef
    1 cup chopped onion
    2 cloves garlic, minced
    1 (28 oz) can tomatoes, cut up UNDRAINED
    2 (6 oz) cans tomato paste
    2 tsp sugar
    2 tsp salt
    1 1/2 tsp basil leaves
    1/2 tsp fennel seed
    1/4 tsp pepper
    1 (15 oz) container ricotta cheese
    1 egg beaten
    1 tbsp parsley flakes
    1/2 tsp salt
    1 cup sliced pitted ripe olives
    4 cups of shredded mozzarella cheese
    3/4 cup grated parmesan cheese

    Prepare lasagna according to package directions, drain.
    In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat, simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, remaining meat sauce, ricotta mixture, mozzarella cheese, and Parmesan cheese. Repeat layers. Cover. Bake in 375 * oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting. 8-10 servings.
    Rit
    Tue Feb 12, 2013 11:26 am
    Food.com Groupie
    Zeldaz wrote:
    Chicagoland Chef du Jour wrote:
    While were waiting to hear back from the Chef, I will suggest my fave recipe.
    I successfully halved the recipe.

    World's Best Lasagna



    I've had lasagna ups and downs over the years, but my husband really likes Joy Behar's version. It's basic but reliable.

    2 Tbsp olive oil
    1 cup chopped onion
    2 garlic cloves, chopped
    1 ½ Lbs. sweet Italian sausage (removed from casings)
    1 28oz can crushed Italian tomatoes
    1 6oz can tomato paste
    ¼ cup chopped parsley
    ½ cup chopped fresh basil
    2 Tsp salt
    ¾ Tsp black pepper
    ½ box lasagna noodles
    1 lb whole milk ricotta
    1 cup grated Parmesan cheese
    1 extra large egg
    1 lb whole milk mozzarella cheese
    ¼ cup grated Parmesan for sprinkling at end

    Preheat the oven to 400 degrees F and position the oven rack in the middle.

    To make the meat sauce, heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Then add the sausage and cook over medium-low heat, breaking it up with a wooden spoon, for 10 to 15 minutes or until fully cooked and no longer pink. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, kosher salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.

    Soak uncooked lasagna noodles in hot tap water until pliable, 10 to 20 minutes.

    While the sauce is simmering, make the cheese filling. In a large bowl, combine the ricotta, 1 cup of parmesan, the beaten egg, chopped parsley, kosher salt, and freshly ground black pepper. Set aside.

    Ladle one third of the meat sauce into a 9”x 12”x 2” casserole or baking pan. Spread the sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, ricotta, and the remaining sauce. Sprinkle with the remaining ½ cup of Parmesan. Bake until sauce is bubbling, about 35 to 45 minutes.
    .

    Don't forget to let lasagna rest at least 15 minutes or more before cutting it!

    ETA: now I see someone added the recipe to the DB recently. See Joy's Lasagna
    She lists a full box of pasta, but only a half box is used in the original; I've asked her to consider a correction.


    I see in the recipe instructions to add tomato sauce, but I don't see in the ingredients listed where it says tomato sauce. Do you add the sauce and if so how much?
    Dee514
    Wed Feb 13, 2013 12:44 am
    Forum Host
    Rit wrote:
    Zeldaz wrote:
    Chicagoland Chef du Jour wrote:
    While were waiting to hear back from the Chef, I will suggest my fave recipe.
    I successfully halved the recipe.

    World's Best Lasagna



    I've had lasagna ups and downs over the years, but my husband really likes Joy Behar's version. It's basic but reliable.

    2 Tbsp olive oil
    1 cup chopped onion
    2 garlic cloves, chopped
    1 ½ Lbs. sweet Italian sausage (removed from casings)
    1 28oz can crushed Italian tomatoes
    1 6oz can tomato paste
    ¼ cup chopped parsley
    ½ cup chopped fresh basil
    2 Tsp salt
    ¾ Tsp black pepper
    ½ box lasagna noodles
    1 lb whole milk ricotta
    1 cup grated Parmesan cheese
    1 extra large egg
    1 lb whole milk mozzarella cheese
    ¼ cup grated Parmesan for sprinkling at end

    Preheat the oven to 400 degrees F and position the oven rack in the middle.

    To make the meat sauce, heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Then add the sausage and cook over medium-low heat, breaking it up with a wooden spoon, for 10 to 15 minutes or until fully cooked and no longer pink. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, kosher salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.

    Soak uncooked lasagna noodles in hot tap water until pliable, 10 to 20 minutes.

    While the sauce is simmering, make the cheese filling. In a large bowl, combine the ricotta, 1 cup of parmesan, the beaten egg, chopped parsley, kosher salt, and freshly ground black pepper. Set aside.

    Ladle one third of the meat sauce into a 9”x 12”x 2” casserole or baking pan. Spread the sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, ricotta, and the remaining sauce. Sprinkle with the remaining ½ cup of Parmesan. Bake until sauce is bubbling, about 35 to 45 minutes.
    .

    Don't forget to let lasagna rest at least 15 minutes or more before cutting it!

    ETA: now I see someone added the recipe to the DB recently. See Joy's Lasagna
    She lists a full box of pasta, but only a half box is used in the original; I've asked her to consider a correction.


    I see in the recipe instructions to add tomato sauce, but I don't see in the ingredients listed where it says tomato sauce. Do you add the sauce and if so how much?

    Rit,
    According to Joy Behar (its her recipe) there is 1 (16 ounce) jar of marinara sauce used in the recipe.

    1/2 box Lasagna Noodles
    1 cup Chopped Onion
    2 Garlic Cloves
    1 1/2 lbs Sweet Italian Sausage (removed from casings)
    2 tablespoons Extra Virgin Olive Oil
    1 28 oz can Crushed Italian Tomatoes
    1 6 oz can Tomato Paste
    1 16 oz jar Marinara Sauce
    1/4 cup Fresh Oregano
    1/2 cup Fresh Basil (chopped)
    2 teaspoons Sea Salt
    3/4 teaspoons Pepper
    1 lb Whole Milk Ricotta Cheese
    1 cup Parmesan Cheese (freshly grated)
    1 extra large Egg
    1/4 cup Chopped Parsley
    1 lb Whole Milk Mozzarella Cheese
    1/4 cup Parmesan Cheese (freshly grated for garnish)
    Rit
    Wed Feb 13, 2013 10:11 am
    Food.com Groupie
    Dee514 wrote:
    Rit wrote:
    Zeldaz wrote:
    Chicagoland Chef du Jour wrote:
    While were waiting to hear back from the Chef, I will suggest my fave recipe.
    I successfully halved the recipe.

    World's Best Lasagna



    I've had lasagna ups and downs over the years, but my husband really likes Joy Behar's version. It's basic but reliable.

    2 Tbsp olive oil
    1 cup chopped onion
    2 garlic cloves, chopped
    1 ½ Lbs. sweet Italian sausage (removed from casings)
    1 28oz can crushed Italian tomatoes
    1 6oz can tomato paste
    ¼ cup chopped parsley
    ½ cup chopped fresh basil
    2 Tsp salt
    ¾ Tsp black pepper
    ½ box lasagna noodles
    1 lb whole milk ricotta
    1 cup grated Parmesan cheese
    1 extra large egg
    1 lb whole milk mozzarella cheese
    ¼ cup grated Parmesan for sprinkling at end

    Preheat the oven to 400 degrees F and position the oven rack in the middle.

    To make the meat sauce, heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Then add the sausage and cook over medium-low heat, breaking it up with a wooden spoon, for 10 to 15 minutes or until fully cooked and no longer pink. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, kosher salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.

    Soak uncooked lasagna noodles in hot tap water until pliable, 10 to 20 minutes.

    While the sauce is simmering, make the cheese filling. In a large bowl, combine the ricotta, 1 cup of parmesan, the beaten egg, chopped parsley, kosher salt, and freshly ground black pepper. Set aside.

    Ladle one third of the meat sauce into a 9”x 12”x 2” casserole or baking pan. Spread the sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, ricotta, and the remaining sauce. Sprinkle with the remaining ½ cup of Parmesan. Bake until sauce is bubbling, about 35 to 45 minutes.
    .

    Don't forget to let lasagna rest at least 15 minutes or more before cutting it!

    ETA: now I see someone added the recipe to the DB recently. See Joy's Lasagna
    She lists a full box of pasta, but only a half box is used in the original; I've asked her to consider a correction.


    I see in the recipe instructions to add tomato sauce, but I don't see in the ingredients listed where it says tomato sauce. Do you add the sauce and if so how much?

    Rit,
    According to Joy Behar (its her recipe) there is 1 (16 ounce) jar of marinara sauce used in the recipe.

    1/2 box Lasagna Noodles
    1 cup Chopped Onion
    2 Garlic Cloves
    1 1/2 lbs Sweet Italian Sausage (removed from casings)
    2 tablespoons Extra Virgin Olive Oil
    1 28 oz can Crushed Italian Tomatoes
    1 6 oz can Tomato Paste
    1 16 oz jar Marinara Sauce
    1/4 cup Fresh Oregano
    1/2 cup Fresh Basil (chopped)
    2 teaspoons Sea Salt
    3/4 teaspoons Pepper
    1 lb Whole Milk Ricotta Cheese
    1 cup Parmesan Cheese (freshly grated)
    1 extra large Egg
    1/4 cup Chopped Parsley
    1 lb Whole Milk Mozzarella Cheese
    1/4 cup Parmesan Cheese (freshly grated for garnish)


    Thanks, leaving that out would make a big difference for sure! I wonder what brand she uses, the flavor would change a lot with what brand you used. What is your preference?
    Zeldaz
    Wed Feb 13, 2013 10:59 am
    Food.com Groupie
    Rit wrote:
    Dee514 wrote:
    Rit wrote:
    Zeldaz wrote:
    Chicagoland Chef du Jour wrote:
    While were waiting to hear back from the Chef, I will suggest my fave recipe.
    I successfully halved the recipe.

    World's Best Lasagna



    I've had lasagna ups and downs over the years, but my husband really likes Joy Behar's version. It's basic but reliable.

    2 Tbsp olive oil
    1 cup chopped onion
    2 garlic cloves, chopped
    1 ½ Lbs. sweet Italian sausage (removed from casings)
    1 28oz can crushed Italian tomatoes
    1 6oz can tomato paste
    ¼ cup chopped parsley
    ½ cup chopped fresh basil
    2 Tsp salt
    ¾ Tsp black pepper
    ½ box lasagna noodles
    1 lb whole milk ricotta
    1 cup grated Parmesan cheese
    1 extra large egg
    1 lb whole milk mozzarella cheese
    ¼ cup grated Parmesan for sprinkling at end

    Preheat the oven to 400 degrees F and position the oven rack in the middle.

    To make the meat sauce, heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Then add the sausage and cook over medium-low heat, breaking it up with a wooden spoon, for 10 to 15 minutes or until fully cooked and no longer pink. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, kosher salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.

    Soak uncooked lasagna noodles in hot tap water until pliable, 10 to 20 minutes.

    While the sauce is simmering, make the cheese filling. In a large bowl, combine the ricotta, 1 cup of parmesan, the beaten egg, chopped parsley, kosher salt, and freshly ground black pepper. Set aside.

    Ladle one third of the meat sauce into a 9”x 12”x 2” casserole or baking pan. Spread the sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, ricotta, and the remaining sauce. Sprinkle with the remaining ½ cup of Parmesan. Bake until sauce is bubbling, about 35 to 45 minutes.
    .

    Don't forget to let lasagna rest at least 15 minutes or more before cutting it!

    ETA: now I see someone added the recipe to the DB recently. See Joy's Lasagna
    She lists a full box of pasta, but only a half box is used in the original; I've asked her to consider a correction.


    I see in the recipe instructions to add tomato sauce, but I don't see in the ingredients listed where it says tomato sauce. Do you add the sauce and if so how much?

    Rit,
    According to Joy Behar (its her recipe) there is 1 (16 ounce) jar of marinara sauce used in the recipe.

    1/2 box Lasagna Noodles
    1 cup Chopped Onion
    2 Garlic Cloves
    1 1/2 lbs Sweet Italian Sausage (removed from casings)
    2 tablespoons Extra Virgin Olive Oil
    1 28 oz can Crushed Italian Tomatoes
    1 6 oz can Tomato Paste
    1 16 oz jar Marinara Sauce
    1/4 cup Fresh Oregano
    1/2 cup Fresh Basil (chopped)
    2 teaspoons Sea Salt
    3/4 teaspoons Pepper
    1 lb Whole Milk Ricotta Cheese
    1 cup Parmesan Cheese (freshly grated)
    1 extra large Egg
    1/4 cup Chopped Parsley
    1 lb Whole Milk Mozzarella Cheese
    1/4 cup Parmesan Cheese (freshly grated for garnish)


    Thanks, leaving that out would make a big difference for sure! I wonder what brand she uses, the flavor would change a lot with what brand you used. What is your preference?


    Good catch! I copied that version directly from The View's website, assuming (silly me) that it would be accurate. UI see that people have pointed out the error in the comments, but The View has done nothing to correct it. The sauce is also missing in the same recipe posted in the database here. Joy's Lasagna. I'll try to submit a correction, but it isn't my posting, so it may not fly.
    Dee514
    Wed Feb 13, 2013 11:57 am
    Forum Host
    Rit wrote:
    Thanks, leaving that out would make a big difference for sure! I wonder what brand she uses, the flavor would change a lot with what brand you used. What is your preference?

    Sorry Rit, I can't help you out on that one, I've never used a jar sauce. Use whatever (brand) you prefer.
    If you want to make your own sauce, I can recommend this one: Quick Marinara Sauce icon_wink.gif
    Zeldaz
    Wed Feb 13, 2013 12:39 pm
    Food.com Groupie
    My favorite marinara in a jar is Victoria. It's really pricy ($8.50 a jar here icon_eek.gif ), but I always buy it on sale for about $5. Still pricy, but really tasty.
    Zeldaz
    Wed Feb 13, 2013 4:28 pm
    Food.com Groupie
    The addition of the marinara sauce was accepted.
    Rit
    Wed Feb 13, 2013 4:49 pm
    Food.com Groupie
    Good job Zeldaz! Yes you would think that they would want to correct the error on The Views web site.
    I guess when I read tomato sauce I don't think of using a marinara sauce. Kind of surprised with all the other ingredients she would use a jarred sauce. Oh well.
    I don't think I have ever seen that brand of sauce in our stores here in Denver area, but I will do some checking. If not probably go back to the good old Classico Basil and Herb flavor.
    Chicagoland Chef du Jour
    Fri Feb 15, 2013 9:01 pm
    Food.com Groupie
    I picked up some Costco Marinara. It was good!

    I dont' make my own. I have a couple local Chicago brands that I buy.
    It just doesn't pay for me to make batches and freeze.
    A) we don't eat a lot of it
    B) I don't have freezer space.
    Dotty2
    Sun Feb 17, 2013 3:36 pm
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    While were waiting to hear back from the Chef, I will suggest my fave recipe.
    I successfully halved the recipe.

    World's Best Lasagna


    I do have to agree that this is indeed a favorite. This is the recipe that I have been making since I found it posted on this site icon_biggrin.gif icon_biggrin.gif
    Chicagoland Chef du Jour
    Sun Feb 17, 2013 5:56 pm
    Food.com Groupie
    Dotty2 wrote:
    Chicagoland Chef du Jour wrote:
    While were waiting to hear back from the Chef, I will suggest my fave recipe.
    I successfully halved the recipe.

    World's Best Lasagna


    I do have to agree that this is indeed a favorite. This is the recipe that I have been making since I found it posted on this site icon_biggrin.gif icon_biggrin.gif


    I have had many a failure for one reason or another before I found this recipe.
    whatsittoyou
    Sat Feb 23, 2013 2:41 pm
    Newbie "Fry Cook" Poster
    The best lasagna recipe I know is the one I got from my mom. Nothing fancy, but it is delicious. I wrote out what you need and how to make it here http://www.squidoo.com/how-to-make-lasagne2

    Maybe it will be your new favorite.
    1Steve
    Sat Feb 23, 2013 5:08 pm
    Food.com Groupie
    Interesting that a lot of these recipes have sausage. My mothers had miniature meatballs instead. For me ricotta is also a necessary ingredient. I'm surprised that Joy's version does not contain any.
    Zeldaz
    Sat Feb 23, 2013 6:29 pm
    Food.com Groupie
    It has a pound of ricotta in it.
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