Lasagna. Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is also an Italian dish made of stacked layers of this flat pasta alternating with. Recipes and tips for terrific lasagna.

Lasagna Classic Lasagna is great for feeding a crowd, and also freezes well for new mom meals and quick thaw dinners. I've been making lasagna for a long time, and there are quite a few variables to play with. Lasagna noodles need structure—they have a lot of ingredients layered between them!—so they can't be too mushy. You can cook Lasagna using 22 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lasagna

Prepare 1 lb of sweet Italian sausage.
It's 1 lb of ground beef (angus).
You need 1 of chopped onion.
You need 6-8 cloves of garlic (minced).
You need 28 oz of can of crushed roma tomatoes.
Prepare 12 oz of tomato Roma paste.
You need 13 oz of tomato sauce (I used maggiano’s diavolo tomato sauce).
Prepare 1/2 cup of homemade chicken stock.
You need 2 tbs of brown sugar.
You need 1 1/2 tsp of dried basil.
You need 1/2 tsp of fennel.
It's 1 tsp of Italian seasoning.
Prepare 1 tsp of salt (optional).
Prepare 1/4 tsp of fresh ground pepper.
Prepare 4 tbs of fresh chopped Italian parsley.
Prepare 12 of + lasagna noodles (I used no boil noodles).
It's 16 oz of ricotta cheese.
It's 1 of egg.
Prepare 1/2 tsp of salt.
You need Dash of nutmeg.
You need of Mozzarella cheese (as much as desired).
You need of Fresh grated Parmesan-Romano cheese (as much as desired).

Make sure to cook them until they're very al dente; they're ready typically two minutes. You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this.

Lasagna instructions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and broth. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for at least 1 1/2 hours, stirring occasionally. (I cooked mine 2-3 hrs and made the night before).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (if you use no boil noodles you can skip this step and just layer as is).
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, 1/2 teaspoon salt, and a dash of nutmeg.
Preheat oven to 375 degrees F (190 degrees C)..
To assemble, spread some meat sauce in the bottom of a 9x13 inch baking dish (I used a disposable oversized lasagna pan). Arrange noodles over meat sauce (I think I only used 4 noodles per layer). Spread noodles w/ ricotta cheese mixture. Spoon meat sauce over ricotta mix, and top with mozz/parm/romano cheese. Repeat layers (I made 3 layers).
Cover with foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. (I made mine the night before to allow flavors to meld and had to cook a bit longer since it was starting out cold). Cool for 15 minutes before serving..

Lasagna is both a type of noodle and a dish made with that noodle; when pluralized, lasagna noodles are known as "lasagne". Lasagna is always a good crowd pleaser, as it can be meatless. Looking for an easy and healthy vegetarian lasagna recipe? Check out some favorite vegetarian and vegan lasagnas. For everybody that loves to cook lasagna at home!