Last year I found a Lasagna Recipe that I really like. It's a little different because instead of a marinara sauce, it has a white sauce. It is really good, and I have yet to screw it up!
Three-Cheese Sausage Lasagna
1-1/2 pounds bulk Italian sausage6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon pepper
3 cups milk
9 lasagna noodles, cooked and drained
6 oz. slice mozzarella cheese
4 oz. sliced provolone cheese
1/3 cup grated Romano cheese
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In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove form the heat.
In a greased 13-in. x 9-in. baking dish, layer a fourth of the sauce, three noodles, half of the sausage and a third of the mozzarella and provolone slices. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce and sliced cheeses; sprinkle with Romano cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.
A few weeks ago, I decided to once again try a traditional lasagna. I found a recipe on www.tasteofhome.com, but just used it as a guide line. That pan of lasagna didn't last 24 hours, and this time I helped eat it! So I made it again on Sunday to see if it was a fluke, but it worked again!
Savannah's Lasagna
1-1/2 pounds bulk sausage
1 can spaghetti sauce
2 small cans of tomato paste
1 tablespoon Sage
1 tablespoon Basil
1 tablespoon Parsley
1 large container of cottage-cheese
2 eggs
1-1/2 cups shredded Parmesan cheese
2 cups mozzarella cheese
9 lasagna noodles, cooked and drained
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Brown sausage and drain. Stir in spaghetti sauce and tomato paste. In a mixing bowl combine cottage-cheese, eggs, seasoning, and Parmesan cheese. Mix well. Cover the bottom of the pan with a little bit of the spaghetti sauce mixture. Layer 3 noodles, a third of the sauce, a third of the cottage cheese, and a third of the mozzarella cheese. Repeat layers twice. Cover and bake at 350° for 30 minutes. Uncover, and bake for 10-15 minutes longer. Let cool for 10 minutes before serving.
My lasagna
ReplyDeleteYou can use 9 regular noodles but I use
12 Barilla Lasagna noodles (DO NOT BAKE)
SAUCE:
1 pound ground turkey or ground beef , browned
1 jar pizza sauce
2 cans diced tomatoes, 14.5 ounces
2 TBSP minced onion
1 clove garlic or ¼ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon each, oregano, basil, marjoram
1 small bay leaf
3 eggs
8 ounces of cream cheese (I use 12 ounces sometimes)
2 packages of sliced mozzarella cheese
8 ounces Parmesan cheese
8 ounces Romano cheese
Brown meat, add sauce ingredients and simmer for 30 minutes. While simmering grate Parmesan and Romano cheese, combine and set aside. Beat eggs in separate bowl. Cut up cream cheese into bite sized pieces and add to egg mixture.
You will need a 9 x 13 inch pan, mine is a bit bigger. Preheat oven to 350.
I place a small layer of sauce on the bottom first. I then make three layers in the following order.
Noodles
Sauce
Egg and Cheese mixture
Mozzarella slices
Sprinkle on grated cheese.
Repeat this three times.
Bake at 350 for a half an hour.