favorite lasagna recipe?

14 years ago

Hey everyone. I don't remember a lasagna recipe thread yet. I've made a lot over the years, but they always turn out a little bland. What I want to do is make the sauce tonight and simmer it in the crock pot and hope that it will infuse the flavors for the lasagna that I am going to make tomorrow.

I've never been happy with the no boil noodles. They never seem to cook right. However, the last time I was at the market, I accidentally bought them (along with salted instead of unsalted butter which I never do... I must have been distracted!). Can I still boil them as if they were regular noodles and then use the in the recipe without any adverse effects, or will they get overcooked if I do that? If I can't use them like that, I'm going to throw them out because I really do detest them!

I usually just use the recipe on the box of noodles, but I'm sure my friends here have better recipes!

Thanks :o)

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Comments (18)

mrsjack_gw
14 years ago
I find regular lasagna noodles too filling without enough flavor. I wonder if pasta sheets would make the dish taste better. Would you need to cook the sheets first? The lasagna would certainly be a more delicate dish to eat.
Anyone have any ideas on this

Gloria
mustangs81
14 years ago
Hey Bobby, I know you have been really busy at work lately.

RE: favorite lasagna recipe? Are you sure you want to go there?

There was a discussion recently about lasagna noodles, check it out to see if there any helpful information for you.

Here is a link that might be useful: No-cook Lasagna Noodles
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foodonastump
14 years ago
In my experience, if you're working off one recipe and trying to get the other lasagne to work, you're not going to be happy, without modifications. If you don't like the no-boil (I do, but that's just me) then I suggest you soften them up and feed them to the pets or garbage can. Then spend a dollar to buy the boiling type and try a great recipe such as Gardenguru's....

"Joey's Killer Lasagna"...

Makes eight big portions.
1 medium onion -- chopped
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound Italian sausage -- casings removed and broken up
1/2 pound ground veal
2 cloves garlic -- minced
4 ounces mushrooms -- chopped
15 ounces tomato sauce
12 ounces tomato paste
1/2 cup dry red wine
1/2 cup water
1 teaspoon oregano -- leaves
1 teaspoon basil -- crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
8 ounces mozzarella cheese -- thinly sliced
1 pound Ricotta cheese
1/2 cup Parmesan cheese
12 ounces lasagna noodles

Saute the chopped onion in the olive oil. Add and cook the ground meats, starting with the sausage, then the beef, then the veal.

Add the garlic and mushrooms. Cook. Drain.

Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.

Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles. Drain, rinse, drain again. Butter a 9 x 13-inch baking dish.

Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese.
Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly.
susytwo
14 years ago
I'll vouch for Joey's Lasagna. It's really good.
natesgramma
14 years ago
Joey's Lasagna with Gilroy Garlic Bread...
seagrass_gw Cape Cod
14 years ago
When I'm being lazy, but craving lasagna I like the Barilla no-boil noodles and I use the recipe on the box. I use Italian sausage instead of hamburger. And I like Paul Newman's "Sockarooni" sauce for the sauce (lots of veggies). I put an extra egg and chopped flat leaf parsley and a bit of nutmeg in the ricotta cheese mixture. I guess I'm in the camp of liking more stuff and less noodles...

seagrass
jessicavanderhoff
14 years ago
I've done manicotti and lasagna with pasta sheets, and you don't have to cook them first (they were fresh, not dried. I'm not sure if you'd have to precook them if they were dried). Pasta sheets rolled out to the thinnest setting are MUCH thinner than packaged lasagna noodles. I think I like the thinner layers better. If you disliked the no-cook noodles because they came out too firm, I think boiling them first is a good idea. Maybe just a few minutes, though, I bet they still don't need as much time as regular noodles.
annie1992
14 years ago
I agree, use Joe's lasagna recipe. I gave that recipe to my boss, who made it for the guy she was dating. They're married now.

It might not have been the lasagna, but who knows?

Annie
brenda55
14 years ago
Joey's Killer Lasagna, definitely. Making 2 pans of it today, one for the neighbor who fixed my door and wouldn't let me pay and one for us. Don't think I have the recipe for Gilroy Garlic Bread -- must go search.
gardengrl
14 years ago
Brenda, LOL! Joey's Killer Lasagna is better than money! I made a pan of it with some Gilroy Garlic bread and gave it to the guy who worked in the Bathroom & Appliances dept at our local Lowes. He helped DH and I remodel our bathrooms last year, or at least get us through the rough parts.

After that lasagna, he'd help us with anything we asked! It's magic!
beachlily z9a
14 years ago
My favorite Italian place uses fresh, thin pasta sheets and it makes a wonderfully delicate lasagna. Now I'm getting hungry!
lindac
14 years ago
I make a lasagna very similar to Joey's....but I mix up the ricotta with an egg, a couple of tablespoons of chopped parsley, 3 or 4 grinds of black pepper and a couple of tablespoons of parmesan cheese.
And I add a 16 oz can of tomatoes, hit with the stick blender to the sauce....because I am lazy and use Barilla no boil noodles.
Linda C
lyndaluu2
14 years ago
Joey's Killer is the best!!!
I use it all the time.

Linda
Bumblebeez SC Zone 7
14 years ago
In Joe's recipe, what is 15 ounces of tomato sauce? Plain, unflavored cooked tomatoes? Pizza sauce? Canned, tomato sauce? A jar of Barilla?
Now, I know most of you wouldn't use the canned/jarred, so what do I need to make if I use fresh tomatoes and alternately, canned tomatoes?
lindac
14 years ago
Tomato sauce is that canned stuff made from pureed tomatoes with some seasoning...sometimes it says "with basil" sometimes with garlic....etc.

I usually use either fresh tomatoes if I am making it during the 3 months when I can get good fresh tomatoes, or canned whole Italian Plum tomatoes....and hit them with a stick blender....poof! unsesoned tomato sauce!
When I make lasagna, I make a mixture like Joey's "stuff"....but then I also make a small pot full of a meatless tomato sauce...tomatoes, onion, garlic, basil, oregano...little red wine...cook 30 minutes or so...
And ladle that on the pan before I lay on the pasta, then add the pasta and the very meaty Joey's sauce, more pasta, the ricotta mix...
Well you get the idea...I put some of my meatless sauce on top....and top with cheese.
But....remember I use no boil noodles. Needs the extra juicy sauce.
Linda C
eileenlaunonen
14 years ago
My one suggestions after years of making Lasagna...fresh Ricotta and homemade lasagna noodles it makes the world of difference!!!!!
shaun
14 years ago
Hey Bobby!

Another vote for Joe's Killer Lasagna! It's delicious!
I took a picture of it the first time I made it...
natesgramma
14 years ago
I'm sorry I don't remember who gave me the great info & recipe but this was how mine came out and it was a hit at the family dinner along with Joey's Killer Lasagna.

This is really a wonderful recipe (it was a winner at the Gilroy Garlic Festival several years ago) and if you wanted to prepare it ahead and heat at the last minute, I guess you could shorten the heating time in the oven and pop it under the broiler.
GILROY GARLIC BREAD
3/4 cup (1 1/2 sticks) butter, room temp
3/4 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons mayonnaise
3 large garlic cloves, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon (generous) dried oregano, crumbled
1 1-pound loaf French bread, halved lengthwise
Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.)
Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread.
Preheat broiler. Broil cut side up until golden brown, about 2 minutes.

favorite lasagna recipe?

Comments (18)

mrsjack_gw

mustangs81

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