Best 6 Lasagna The Best Ive Ever Tasted Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary masterpiece with our lasagna recipe, a dish that tantalizes taste buds and leaves you craving for more. This classic Italian dish is elevated to new heights with our carefully curated selection of recipes, each offering a unique twist on this beloved dish. From traditional lasagna with its layers of rich, flavorful sauce, tender pasta, and melted cheese to innovative variations like spinach and mushroom lasagna, seafood lasagna, and even a vegetarian lasagna, our recipes cater to every palate and preference. Get ready to embark on a delectable journey as we explore the world of lasagna, ensuring an unforgettable dining experience.

Let's cook with our recipes!

THE BEST EVER LASAGNA



The Best Ever Lasagna image

My brother, Joe, created this lasagna based on our mom's recipe. It's a family favorite at Christmas, thanks to the special ingredients that make it magnifico. -Stephanie Marchese, Taste of Home Visual Production Director

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 15 servings

Number Of Ingredients 18

1 medium onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (28 ounces each ) crushed tomatoes in puree
6 cups water
1 cup chopped fresh basil
2-1/4 teaspoons sugar, divided
1 teaspoon salt
1 pound bulk Italian sausage
4 Italian sausage links
1 carton (16 ounces) whole milk ricotta cheese
8 cups shredded mozzarella cheese, divided
1 large egg, beaten
1/4 teaspoon dried basil
12 sheets no-cook lasagna noodles
21 slices provolone cheese
1/3 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Nutrition Facts : Calories 509 calories, Fat 33g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1185mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.

LASAGNA - THE BEST I'VE EVER TASTED



Lasagna - the Best I've Ever Tasted image

This Lasagna is uotstanding. It was a recipe from my mother which we have been using for 35 years or more. Everyone loves it. I often make 10 pans at a time to serve to a large group or to freeze.

Provided by Benson Cinnamon

Categories     < 4 Hours

Time 1h30m

Yield 1 pan, 8-12 serving(s)

Number Of Ingredients 16

1/2 lb lasagna noodle
2 tablespoons oil
2 garlic cloves (minced)
1 medium onion (chopped)
1 lb ground beef
1 tablespoon dry parsley flakes
1 teaspoon oregano
2 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon basil
13 ounces tomato paste
1 1/2 cups crushed tomatoes
2 eggs (beaten)
1 pint dry curd cottage cheese
1/4 lb parmesan cheese (grated)
1/2 lb mozzarella cheese (sliced)

Steps:

  • Cook noodles in salted water, 15 minutes - drain.
  • Heat oil, cook garlic and onion, add beef and seasonings, sauté until well browned, add tomato paste and tomatoes, simmer 5 minutes. Set aside.
  • Blend eggs with cottage cheese in the food processor, add parmesan cheese, blend until smooth.
  • Put half of meat sauce in bottom of a lasagna pan, put half of the noodles on top, then the cottage cheese mixture, then the rest of the noodles, then the rest of the meat sauce.
  • Bake at 350 degrees (325 in convection oven) for approx ½ to 3/4 of an hour or until browned and bubbly.
  • After 20 to 30 minutes, cover with sliced (I prefer grated) mozarella cheese and return to oven.

THE BEST LASAGNA



The Best Lasagna image

A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 21

1 pound ground beef
2 tablespoons olive oil, plus more for greasing
3 ounces pancetta, cut into 1/8-inch pieces
1 large carrot, cut into 1/8-inch pieces
1 large celery stalk, cut into 1/8-inch pieces
1 medium yellow onion, cut into 1/8-inch pieces
6 cloves garlic, finely grated
1 bay leaf
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground nutmeg
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1/2 cup dry white wine
Two 28-ounce cans whole peeled tomatoes
2 large sprigs basil
1 large piece of Parmesan rind
1 pound dried lasagna noodles (see Cook's Note)
2 cups whole milk ricotta
1 1/4 cup grated Parmesan
8 ounces whole milk mozzarella, grated on the large holes of a box grater (about 2 cups)

Steps:

  • Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
  • Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
  • Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
  • Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
  • Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
  • Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
  • Arrange a rack in the center of the oven and preheat to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
  • Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
  • Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
  • Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
  • Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
  • Let sit 10 minutes before serving.

THE BEST VEGETARIAN LASAGNA RECIPE EVER



The Best Vegetarian Lasagna Recipe Ever image

Layered pasta cradles a trio of cheeses and sweet Italian tomato sauce, and then it's all baked up until bubbling and gooey. Hearty vegetarian comfort food at its best!

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 1h35m

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion (diced small) (about 3 cups)
1 green bell pepper (diced smal) (about 1 1/2 cups)
4 teaspoons Italian herb seasoning
6 medium cloves garlic (minced) (about 2 tablespoons)
1 28-ounce can whole fire-roasted tomatoes (diced fire-roasted tomatoes will work too)
1 (6-ounce) can tomato paste
1 tablespoon honey
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley
1 batch Italian Tomato Sauce (about 4 cups, or 32 ounces, of sauce)
1 pound lasagna noodles* (uncooked)
1 15- ounce tub (about 1 3/4 cups whole milk ricotta cheese)
1 pound whole milk mozzarella cheese (grated) (about 4 cups)
1/2 cup freshly grated Parmesan cheese ((2 ounces))

Steps:

  • Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
  • Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
  • Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
  • Add the parsley, then remove from the heat.
  • Heat the oven to 375 degrees Fahrenheit.
  • Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
  • Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
  • Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
  • Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
  • Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
  • Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.

Nutrition Facts : Calories 600 kcal, Sugar 7 g, Sodium 608 mg, Fat 17 g, SaturatedFat 8 g, Carbohydrate 83 g, Fiber 4 g, Protein 27 g, Cholesterol 44 mg, ServingSize 1 serving

BEST-EVER LASAGNA



Best-Ever Lasagna image

Yikes, another lasagna recipe you say? I love all the variations of this Italian classic, but this one is the best I've ever had. I think it's originally from the Taste of Home cookbook series, but I've tweaked it to my family's taste...and hopefully yours too. Note: Allow about 2 hours and 40 minutes from kitchen to table because the sauce needs to simmer for 1 hour and then the lasagna, once assembled, needs to cook for 50-70 minutes and rest for 15 minutes before serving.

Provided by RedhairMac

Categories     One Dish Meal

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 lb ground beef
1 lb pork sausage
3 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
3 tablespoons capers (they add so much flavor) (optional)
2 garlic cloves, crushed
2 teaspoons sugar
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon pepper
3 eggs
3 tablespoons dried parsley
24 ounces small curd cottage cheese
1 (8 ounce) carton ricotta cheese
1/2 cup parmesan cheese, shredded
1 lb no-boil lasagna noodles
6 slices provolone cheese
4 -6 cups mozzarella cheese, shredded (how much you use is your preference)
1 bunch green onion, chopped (white and light green sections only)
1 (4 1/4 ounce) can black olives, sliced, drained

Steps:

  • Preheat oven to 375 degrees.
  • In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink. Drain well.
  • To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper. Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
  • In a large bowl, lightly beat eggs. Add parsley. Fold in cottage cheese, ricotta cheese and Parmesan cheese. Refrigerate until sauce is done.
  • Spray the bottom of a 9"x13" pan with non-stick spray. Spread about 1 cup of the sauce in the bottom of the pan.
  • Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
  • On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
  • Place another 1/3 of the noodles on top.
  • Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
  • Top with remaining noodles, meat sauce and mozzarella.
  • If desired, garnish with black olives and green onions scattered on top.
  • Cover and bake for 50 minutes.
  • Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
  • Let stand for 15 minutes before serving.
  • Leftovers freeze well.

THE BEST LASAGNA RECIPE BY TASTY



The Best Lasagna Recipe by Tasty image

Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!

Provided by Lauren Lee

Categories     Dinner

Time 22h10m

Yield 8 servings

Number Of Ingredients 35

½ lb ground sirloin, lean
½ lb mild italian pork sausage, casing removed
2 oz prosciutto, finely chopped
2 tablespoons olive oil
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
6 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
½ teaspoon red pepper flakes, optional
½ teaspoon fennel seeds, crushed
2 tablespoons tomato paste
½ cup dry red wine
28 oz whole tomatoes, preferably San Marzano
1 ½ cups passata, or strained tomatoes
1 large carrot, eeled
½ cup unsalted butter
1 teaspoon granulated sugar, optional
½ cup fresh basil leaves, torn
6 tablespoons unsalted butter
6 tablespoons all purpose flour
6 cups whole milk, room temperature
2 teaspoons kosher salt
¾ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
1 cup freshly grated parmigiano-reggiano cheese
nonstick cooking spray, for greasing
1 lb no boil lasagna noodles
hot water
1 tablespoon olive oil
1 ½ cups freshly grated fontina cheese
1 cup freshly grated low-moisture mozzarella cheese
4 oz fresh mozzarella cheese, torn into small pieces
¼ cup freshly grated parmigiano-reggiano cheese
fresh basil leaf, for garnish

Steps:

  • Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
  • Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
  • Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
  • Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
  • Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
  • Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
  • Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
  • Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
  • Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
  • Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
  • Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
  • Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
  • Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
  • Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
  • Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
  • Enjoy!

Tips:

  • Use fresh ingredients. The fresher your ingredients, the better your lasagna will taste. This means using fresh herbs, vegetables, and meat.
  • Don't overcook the pasta. Lasagna noodles should be cooked al dente, or slightly firm to the bite. If you overcook them, they will become mushy and ruin the texture of your lasagna.
  • Make your own sauce. Homemade sauce is always better than store-bought sauce. It's easy to make and only takes a few minutes. You can find a great recipe for lasagna sauce in the article.
  • Use a variety of cheeses. Lasagna is a great way to use up leftover cheese. You can use a combination of mozzarella, ricotta, Parmesan, and Romano cheeses to create a rich and flavorful lasagna.
  • Don't skimp on the layers. Lasagna is all about the layers. The more layers you have, the better your lasagna will be. Be sure to include a layer of pasta, sauce, cheese, and meat in each layer.
  • Bake the lasagna until it's golden brown. Lasagna should be baked until the top is golden brown and the cheese is melted and bubbly. This usually takes about 30 minutes.

Conclusion:

Lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a special occasion or a weeknight meal. With a little planning and effort, you can make a lasagna that will impress your friends and family.

Related Topics