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

    Lost the best lasagna recipe, HELP

    Go to page 1, 2, 3  Next Page >>
    Auguissette
    Tue Jan 03, 2012 5:35 pm
    Newbie "Fry Cook" Poster
    About 9 years ago, I found the best lasagna recipe. Actually it was my first lasagna I ever made. The recipe was on the back of an older brand of Pasta. The box was green, and it had a man, greek-ish, and I'm thinking there might have been a horse too with the logo. Anyways, I did cut the recipe out, and put it in my kitchen drawer. Probably soon after my husband and I got together i was going to make him the recipe....but I never found it!!
    I can tell you that the white cheese layer had racotta cheese, egg, parmesean, and parsley. I just don't remember what the measurements were. So any help here would be a blessing. Thanks for the time!! Angie (Mom of 3!)
    Dee514
    Tue Jan 03, 2012 6:15 pm
    Forum Host
    Do you remember if it was just a cheese/ricotta lasagne or did it have meat (ground beef/sausage) layers too?
    Chicagoland Chef du Jour
    Tue Jan 03, 2012 6:19 pm
    Food.com Groupie
    While were waiting to hear back from the Chef, I will suggest my fave recipe.
    I successfully halved the recipe.

    World's Best Lasagna
    Chocolatl
    Tue Jan 03, 2012 6:35 pm
    Food.com Groupie
    The green box sounds like Creamettes. Here is a link to the lasagna recipe on their website.

    http://creamette.newworldpasta.com/pasta_meal_recipe_detail.cfm?src=search&recipeId=6425&pastaCutId=67&brandId=2
    Zeldaz
    Tue Jan 03, 2012 9:12 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'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.
    Auguissette
    Wed Jan 04, 2012 1:55 pm
    Newbie "Fry Cook" Poster
    yes, it did have meat in it's own layer.
    Auntie Jan
    Wed Jan 04, 2012 2:22 pm
    Forum Host
    I have been using this recipe solely for the last how many years...it was on the back of a box of no boil lasagna noodles. It just might be what your looking for and its on this site. Hope this works for you.

    Barilla No-Boil Lasagna
    BecR
    Wed Jan 04, 2012 3:59 pm
    Food.com Groupie
    Okay, sorry to toot my own horn, but these two lasagnas are among the best I've ever had (and I've had many!).

    icon_biggrin.gif Becky

    Mile-High Crock Pot Lasagna With Zucchini or Spinach

    Spinach Lasagna (Easy No-Boil Method)
    Auguissette
    Thu Jan 05, 2012 11:01 pm
    Newbie "Fry Cook" Poster
    Thank you for reporting that, I was sitting here reading, wondering how that was going to help me with the lasagna recipe, LOL!! Once again, thank you.

    To the rest of you lovely, wonderful cooks who have posted, thank you for your tried, and true, best loved recipes. Sorry to say, but I have looked, but have not found the recipe I was looking for as of yet. I will take your recipes, and try them, and find another one to be my tried and true.

    If you would still like to put your 2 cents in, and or know the recipe I'm talking about, please post!! I am a very open person, LOL, even if my kids arn't......Angie
    pinky kookie
    Thu Jan 05, 2012 11:15 pm
    Food.com Groupie



    Last edited by pinky kookie on Sun Feb 02, 2014 2:17 pm, edited 1 time in total
    pinky kookie
    Fri Jan 06, 2012 1:06 pm
    Food.com Groupie

    icon_arrow.gif


    Last edited by pinky kookie on Thu Jan 12, 2012 3:40 pm, edited 1 time in total
    PaulaG
    Sat Jan 07, 2012 9:00 am
    Forum Host
    I hope that you are able to find the recipe you are looking for. Lost recipes is just another reason that I love this site so much. I know post recipes on-line and always have access to them. When you find the recipe, I am sure that others would love to have access. Posting a recipe is one sure way of having it available for years to come.

    Happy cooking. Paula
    Mimi in Maine
    Sat Jan 07, 2012 11:00 pm
    Food.com Groupie
    Chocolatl wrote:
    The green box sounds like Creamettes. Here is a link to the lasagna recipe on their website.

    http://creamette.newworldpasta.com/pasta_meal_recipe_detail.cfm?src=search&recipeId=6425&pastaCutId=67&brandId=2


    Thanks for the link. I saved it as we love Italian recipes.
    Amberngriffinco
    Tue Jan 10, 2012 12:10 am
    Food.com Groupie
    Green box? Creamettes brand. So Cal.
    Wheres_the_Beef?
    Wed Jan 11, 2012 12:47 am
    Food.com Groupie
    Ebony magazine - Creamette Lasagna ad & recipe in Dec 1989 issue:

    http://books.google.com/books?id=rMwDAAAAMBAJ&lpg=PA87&dq=Creamette%20Lasagna&pg=PA87#v=onepage&q=Creamette%20Lasagna&f=false

    Creamette Festive Lasagna

    1/2 of a (1-pound) package Creamette Lasagna, uncooked
    2 lb bulk Italian Sausage
    1 medium onion, chopped
    2 cloves garlic, minced
    1 (28 oz) can whole tomatoes, cut up (undrained)
    1 (12 oz) can tomato paste
    2 tsp sugar
    2 tsp salt
    1 1/2 tsp basil leaves
    1 tsp crushed red pepper
    1/4 tsp pepper
    2 (15 oz) containers ricotta cheese
    1 egg beaten
    1/3 cup chopped fresh parsley
    1 tsp salt
    4 cups shredded mozzarella cheese
    1 cup grated Parmesan cheese

    Prepare Creamette Lasagna according to package directions;
    drain. In Dutch oven, combine sausage, onion and garlic. Cook
    until sausage is no longer pink, stirring occasionally; drain. Stir
    in next seven ingredients. Bring to a boil. Reduce heat; simmer 20
    minutes. In medium bowl, blend ricotta, egg, parsley and salt.
    Spread a thin layer of sauce in 13 x 9-inch baking pan. Layer
    one-third each lasagna, remaining sauce, ricotta mixture,
    mozarella and Parmesan cheeses. Repeat layers. Bake in a
    375-degree F oven until bubbly, about 1 hour. Let stand 5 minutes
    before cutting. Refrigerate leftovers. 12 servings.
    Go to page 1, 2, 3  Next Page >> E-mail me when someone replies to this
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