I have an excellent new recipe for lasagne. It all started when I read in the Allrecipes.com magazine about a recipe called The World's Best Lasagne which had 8000+ five star reviews. I already had a very good recipe for lasagne which is posted on the Recipes #1 page of this blog (& also included in my cookbook) which I've made for at least 30 years and have been asked many times to share the recipe. But hey, I'm always looking for perfection so I tried the Allrecipes recipe a few months ago. There were some things about it that I really liked- such as the sauce with sweet Italian sausage added, but some things I liked better in my original recipe-such as the filling. Last night I combined the two. The result was wonderful! We thought it was better than my original recipe and better than The World's Best Lasagne.
The recipe makes lots. Although I usually use a lasagne pan, this time I used three small pans: an 8x8 and two 9x9s and two single serving dishes that Mom could have for her freezer. We had one for dinner last night and I froze the other two as easy meals when I don't have time to cook.
Here is the recipe. I have also posted it on the Recipes #1 page. I would love to hear your comments if you decide to try it.
Better Than The World's Best Lasagne
Sauce:
Combine the following ingredients in a dutch oven and simmer 30 minutes to 1 1/2 hours.
2 (14 oz.) cans tomatoes (I put them thru a food processor because I don't like chunks of tomatoes in
my lasagna.)
2 (6 oz.) cans tomato paste
1 (15 oz.) can of tomato sauce
1/2-1 c. water
3 cloves of garlic
1 t. caraway seeds
1 1/2 t. basil
1 T. Italian seasoning
1 T. sugar
1 t. salt
1/2 t. pepper
While the sauce is simmering, brown
1 lb. hamburger
1 lb. sweet Italian sausage
Add meat to sauce when it is browned.
Combine Filling: (I do this in a food processor so the cottage cheese has a texture similar to Ricotta.)
2 (16 oz.) cartons cottage cheese
3 eggs
3/4 c. Parmesan cheese
1 t. salt
1/2 t. pepper
3 T. dried parsley flakes
2 lbs mozzarella cheese, shredded
1 box lasagne noodles, cooked according to directions
In each pan begin layering the lasagne with a layer of lasagne noodles, then 1/2 the filling, followed by 1/2 the Mozzarrella cheese, then 1/2 the sauce. Repeat layers. Cook 35-45 minutes in a 375 degree oven. Let set 15 minutes before serving.
The recipe makes lots. Although I usually use a lasagne pan, this time I used three small pans: an 8x8 and two 9x9s and two single serving dishes that Mom could have for her freezer. We had one for dinner last night and I froze the other two as easy meals when I don't have time to cook.
Here is the recipe. I have also posted it on the Recipes #1 page. I would love to hear your comments if you decide to try it.
Better Than The World's Best Lasagne
Sauce:
Combine the following ingredients in a dutch oven and simmer 30 minutes to 1 1/2 hours.
2 (14 oz.) cans tomatoes (I put them thru a food processor because I don't like chunks of tomatoes in
my lasagna.)
2 (6 oz.) cans tomato paste
1 (15 oz.) can of tomato sauce
1/2-1 c. water
3 cloves of garlic
1 t. caraway seeds
1 1/2 t. basil
1 T. Italian seasoning
1 T. sugar
1 t. salt
1/2 t. pepper
While the sauce is simmering, brown
1 lb. hamburger
1 lb. sweet Italian sausage
Add meat to sauce when it is browned.
Combine Filling: (I do this in a food processor so the cottage cheese has a texture similar to Ricotta.)
2 (16 oz.) cartons cottage cheese
3 eggs
3/4 c. Parmesan cheese
1 t. salt
1/2 t. pepper
3 T. dried parsley flakes
2 lbs mozzarella cheese, shredded
1 box lasagne noodles, cooked according to directions
In each pan begin layering the lasagne with a layer of lasagne noodles, then 1/2 the filling, followed by 1/2 the Mozzarrella cheese, then 1/2 the sauce. Repeat layers. Cook 35-45 minutes in a 375 degree oven. Let set 15 minutes before serving.
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