Best 5 Papa Ds Lasagna Recipes

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Indulge in the classic Italian-American comfort food, lasagna, with a special twist from Papa D's kitchen. Our collection of lasagna recipes cater to diverse preferences and dietary needs, ensuring everyone can savor this delectable dish. From the traditional meat lasagna, brimming with rich flavors, to the hearty vegetarian lasagna, packed with colorful vegetables, and the lighter zucchini lasagna, offering a refreshing twist, our recipes promise a culinary journey like no other.

For meat lovers, the traditional meat lasagna is a symphony of flavors. Layers of succulent ground beef, savory Italian sausage, and tangy tomato sauce are harmoniously stacked between tender lasagna noodles, creating a mouthwatering masterpiece. The vegetarian lasagna is a vibrant and flavorful alternative, featuring an array of roasted vegetables such as zucchini, bell peppers, and mushrooms, nestled amidst creamy ricotta and mozzarella cheeses.

For those seeking a lighter option, the zucchini lasagna is a delightful choice. Thinly sliced zucchini replaces traditional lasagna noodles, resulting in a healthier and equally satisfying dish. Topped with a blend of cheeses, this lasagna offers a delightful balance of flavors and textures.

No matter your dietary preferences, Papa D's lasagna recipes guarantee a culinary experience that will tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a delicious journey with our curated collection of lasagna recipes.

Here are our top 5 tried and tested recipes!

CLASSIC LASAGNA



Classic Lasagna image

While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, casseroles, pastas, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 pound Italian sausage, sweet or hot (optional), casings removed
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole, peeled tomatoes
1 (28-ounce) can crushed tomatoes
Kosher salt
1 1/2 pounds fresh mozzarella, grated or shredded into small pieces
16 ounces (2 cups) whole milk ricotta
1 cup coarsely grated Parmesan, plus more for sprinkling on top (optional)
1/4 cup heavy cream
Freshly ground pepper
1 pound dried lasagna noodles (not the no-boil variety)
Olive oil

Steps:

  • Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
  • Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
  • Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
  • Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
  • Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
  • Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
  • Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
  • Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
  • Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
  • Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams

PAPA D'S LASAGNA



Papa D's Lasagna image

This is a moist lasagna, if you prefer a firmer texture reduce the amount of beef broth and/or drain the stewed tomatoes. Ricotta cheese can be used in place of the cottage cheese.

Provided by Papa D 1946-2012

Categories     One Dish Meal

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 20

9 lasagna noodles
1 1/2 lbs hamburger
1 medium onion, diced
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped parsley
1/2 teaspoon oregano
1 bay leaf
2 (14 ounce) cans stewed tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups beef stock
1/4 cup red wine
salt and pepper
24 ounces cottage cheese
1 cup parmesan cheese, shaved
2 tablespoons parsley flakes
2 beaten eggs
1/2 teaspoon pepper
16 ounces mozzarella cheese, shredded

Steps:

  • For meat sauce: Over medium high heat sauté onion and garlic in oil until lightly browned. Add beef and brown. Drain.
  • Add remaining ingredients stir to combine and simmer uncovered for 1 hour, salt and pepper to taste, add wine stir and cook an additional 1/2 hour. Skim of any grease that forms during this time. Remove bay leaf.
  • For cheese sauce mix together all ingredients except mozzarella.
  • Cook lasagna noodles according to package directions drain and rinse.
  • In a 9 x 13 casserole dish sprayed with non-stick spread out a small amount of sauce then place 1/3 of the noodles on the bottom, add 1/3 cheese sauce, 1/3 meat sauce and 1/3 of mozzarella. Repeat layer.
  • Bake in a pre-heated 325º F oven for 45 minutes. Let stand for 10 minutes before cutting.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • 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 water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • 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. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

EASY HOMEMADE LASAGNA RECIPE



Easy Homemade Lasagna Recipe image

This Easy Homemade Lasagna is so simple to throw together, but tastes like you have been busy in the kitchen all day.

Provided by Elyse Ellis

Categories     Main Course

Time 1h30m

Number Of Ingredients 10

1 pound ground Italian sausage
1 onion (chopped)
4.5 ounces sliced mushrooms (1 can)
28 ounces spaghetti sauce (1 jar)
16 ounces cottage cheese (1 container)
1 pint ricotta cheese
¼ cup grated parmesan cheese
2 eggs
16 ounces lasagna noodles (1 package)
2 cups shredded Mozzarella cheese (divided)

Steps:

  • Preheat oven to 350 degrees F.
  • In a large skillet, cook and stir Italian sausage until brown.
  • Add onions and mushrooms; saute until onions are clear.
  • Stir in spaghetti sauce, and heat through.
  • In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  • Spread a thin layer of the meat sauce in the bottom of a 9x13-inch pan.
  • Layer with 1/2 of the uncooked lasagna noodles, 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 of meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella.
  • Cover pan with aluminum foil.
  • Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese.
  • Bake for an additional 15 minutes.
  • Remove from oven, and let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 707 kcal, Carbohydrate 55 g, Protein 39 g, Fat 37 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 147 mg, Sodium 1499 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

THE BIG LASAGNA



The Big Lasagna image

Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don't have the time to make each component or can't find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you'll find that it's grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)

Provided by Samin Nosrat

Categories     dinner, casseroles, noodles, pastas, project, main course

Time 2h30m

Yield One 9-by-13-inch lasagna (8 to 12 servings)

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil (if using fresh spinach)
1 pound fresh mature spinach, washed and ends trimmed, 1 pound baby spinach, or 1 1/2 cups frozen spinach, thawed
Fine sea salt
2 pounds whole-milk or part-skim ricotta (about 4 cups)
6 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (2 cups)
3 ounces freshly grated Parmesan, Asiago or Grana Padano (1 heaping cup)
20 large fresh basil leaves (from 1 bunch), finely chopped (about 3/4 cup), 2 tablespoons finely chopped fresh Italian parsley or chives, 1 teaspoon finely chopped fresh thyme or marjoram or 1 teaspoon dried Italian seasoning
1/2 cup unsalted butter (1 stick)
1/2 cup all-purpose flour
4 cups whole milk
Fine sea salt
Freshly ground black pepper
Ground nutmeg (optional)
4 1/2 cups Simple Tomato Sauce or 32 ounces store-bought marinara sauce (preferably without added sugar)
Fine sea salt
1 recipe Homemade Lasagna Sheets, 16 fresh store-bought lasagna sheets, 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges) or no-boil noodles (boiled until al dente)
1 1/2 ounces grated Parmesan, Asiago or Grana Padano (1/2 cup)
3 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (1 cup)

Steps:

  • Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.
  • While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.
  • Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)
  • Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform - the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.
  • Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You'll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)
  • Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.
  • If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.
  • Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.
  • Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water's surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.
  • Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.
  • Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They'll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.
  • Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.
  • Spread about 1/3 of the tomato sauce over next layer and cover with pasta.
  • Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.
  • Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)
  • For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.
  • After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.
  • Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your lasagna. Use the best tomatoes, cheese, and meat that you can find.
  • Don't skimp on the sauce: The sauce is the heart of a lasagna, so don't be afraid to make a big batch. You can always freeze the leftovers.
  • Layer your lasagna properly: Start with a layer of sauce, then add a layer of noodles, then a layer of cheese, and so on. Repeat until you have used up all of your ingredients.
  • Bake your lasagna slowly: Lasagna is a slow-cooked dish, so don't rush it. Bake it at a low temperature for at least an hour, or until the noodles are tender and the cheese is melted and bubbly.
  • Let your lasagna rest before serving: Once you have baked your lasagna, let it rest for at least 15 minutes before serving. This will allow the flavors to meld and the lasagna to set.

Conclusion:

Papa D's lasagna is a delicious and hearty dish that is perfect for a special occasion or a weeknight dinner. With its rich sauce, tender noodles, and melted cheese, it is sure to be a hit with everyone who tries it. So next time you are looking for a delicious and easy lasagna recipe, give Papa D's lasagna a try. You won't be disappointed!

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