Best 6 Moms Lasagne Recipes

MOM'S LASAGNA

Steps:

• In a large Dutch oven or heavy pot, heat olive oil over medium heat
• Add the onion garlic and a three-finger pinch of salt and sweat them until they are translucent, about 2 minutes
• Add the neck bones and brown, about 5 minutes
• Add the ground veal, beef and sausage, season with another healthy pinch of salt and continue cooking until the meat is browned, about 10 minutes
• Add the white wine, tomatoes and their juice, and the bay leaves, scraping the bottom of the pot with a wooden spoon to get all of the browned bits into the sauce
• Season the sauce with salt and simmer for 2 hours over medium heat
• Remove the bay leaves and neck bones and let cool
• Skim any fat that rises to the surface
• Bring a large pot of water to a boil
• Add enough salt so that it tastes seasoned and allow the water to return to a boil
• Add the noodles and cook until al dente
• Drain well and set aside
• Meanwhile, in a medium bowl, combine the ricotta, parsley, basil, oregano and eggs with a pinch of salt
• Preheat the oven to 350°F
• Ladle about 1 cup of sauce on the bottom of a 9x13-inch lasagna pan
• Arrange a layer of noodles over followed by a layer of sauce and then some ricotta mixture, smoothing it with a spatula to the edges of the noodles
• Repeat the process until the pan is full and finishing with a final layer of noodles, sauce, mozzarella cheese and Parmesan cheese
• Cover the lasagna with aluminum foil and bake for 1 hour
• Uncover and bake for 30 minutes to brown and bubbly on top
• Remove from oven and let cool slightly before cutting and serving
• MORE: Lasagna Burgers Jeanette's Holiday Lasagna Lasagna with Meat Ragu

MOM'S WHITE LASAGNA

Steps:

• Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

MOM'S LASAGNA

Steps:

• In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

MOM'S LASAGNA

Steps:

• In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
• Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
• In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
• Preheat the oven to 350 degrees F.
• Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
• Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

MOM'S SEAFOOD LASAGNA

Steps:

• For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
• Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
• Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
• Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
• Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
• Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
• Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.

MOM'S LASAGNA

Steps:

• In a large skillet, brown ground beef and chopped onion in olive oil.
• Pour the can of tomatoes with juice into a two cup measuring cup and add enough red wine to fill the cup to the two cup line.
• Add the tomatoes, wine, tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano to the skillet. Stir.
• Simmer uncovered for 30 minutes, stirring occasionally.
• If you're using regular lasagna noodles, cook and drain them. If you're using the oven ready ones, go to the next step.
• Spread 3/4 cup sauce in a 9x13 pan.
• Add a layer of noodles, then layer with sauce, ricotta, mozzerella, and parmesan.
• Repeat layers until you get to your last set of noodles.
• End with sauce, mozzerella, and parmesan.
• If you're using regular noodles, bake uncovered at 350 degrees for 40 to 50 minutes.
• If you're using oven ready noodles, cover with foil and bake at 375 degrees for 30 minutes, then uncover and bake another 10 to 15 minutes.
• Let stand 10 minutes before cutting and serving.