Preheat the oven to 200 ° C.
For the sauce, mix all the ingredients.
Grease a heat-resistant dish with 1/3 of the sauce. Place 3 sheets of lasagna on top of the sauce. Sprinkle the feta cheese over the sheets and then sprinkle with pesto. Cover with another 3 sheets of lasagna. Sprinkle over this layer of cedar cheese. Then cover with 3 more lasagna sheets. Sprinkle the mozzarella balls and 300 gr cherry tomatoes over these sheets. Cover with the last 3 lasagna sheets. Pour the remaining sauce over the lasagna and sprinkle with cherry tomatoes. 20 minutes until the cheeses have melted slightly then decorate with basil leaves and serve.
3 Cheese Loaded Lasagna with Herb and Garlic Cheesy Bread3 Aug, 2017 3 Cheese Loaded Lasagna with Herb and Garlic Cheesy Bread Joanne Rappos mains Italian
Let me start by saying this isn & rsquot an authentic Italian lasagna. It & rsquos just one that I have been making for years and me and hubby love it and it & rsquos my go to recipe that I use whenever I & rsquom making it for a crowd or for company. I make it a lot and I know it seems like a lot of ingredients and steps but really I have made it so much that I don & rsquot even notice, I sort of have a system down when I make it and it doesn & rsquot seem like too much effort . If I & rsquom making it for just us then I will make two and freeze one to have in a pinch at a later day. If I & rsquom tight for time the day I want to make it for company I will make the sauce the night before and refrigerate it until I need it and that saves me a ton of time and then I just have to remember to thaw the frozen spinach. If you don't want to use frozen spinach then definitely use fresh and just chop and sauté it with the mushrooms.
It & rsquos rich and filling and so full of goodness. There & rsquos a lot of hidden veggies in it and I have had people who hate greens have a piece and say they love it not evening taking note of any greens in it. So this might even be a hit with some of those picky eaters you may be feeding. My husband loves all the different textures and layers and I have to agree. You get the creaminess from the ricotta layer and then saucy and meaty and some stringy cheese action as well. Let me give you the low down on the different parts to prepare.
Let & rsquos start with the ricotta part. Leaving the ricotta plain with just the egg and nutmeg is totally acceptable but I love to add the spinach and mushrooms for a little veg and also a little extra flavor in it. So it & rsquos up to you if you want to add them in or not, but we love the extra veggies in it. You can lose the egg too if you & rsquore completely opposed to adding it, but I always find that the egg makes the ricotta layer fluffier and it helps it hold up as a layer.
Next up is this sauce. This is basically how I make my bolognese and we love it. You can make the recipe without the carrots and celery if you want it to be strictly meat, but let & rsquos get real, a little extra veg never hurt nobody plus they add tons of flavor to the sauce. Greeks love to add clove and cinnamon to their meat sauce and thats how I have always made my bolognese. It gives the sauce an extra little dimension of flavor. If thats to much spice or one too many dimensions of flavor for you then definitely leave them out. The longer the sauce stews and simmers the better it gets so I put one hour for it to simmer in the recipe but longer and up to 2 hours is great if you have the time. If I have extra remaining after assembling the lasagna, I freeze it for a future pasta night or I eat it right out of the pot while the lasagna is baking - because that’s how I roll folks!
The pasta. I love oven ready pasta especially for the convenience, but I find that if your sauce isn't saucy enough the pasta absorbs all the moisture and you get a lasagna drier. I don & rsquot know about you but I like a little bit of sauce in mine. The lasagna doesn & rsquot have to be swimming in sauce but it should still be sort of moist. So I found a way to use the oven ready but still achieve a moist (for lack of a better word) lasagna. We all know that you need to go heavy with the sauce when using oven ready lasagna but I also like to soak my pasta sheets in hot water for a few minutes while I & rsquom assembling the pasta. This allows them to absorb a little moisture and soften up a bit. I have found that a few minutes of soaking really makes a difference in my lasagna. Just a little tip. If you & rsquore using fresh sheets than you don & rsquot even have to worry about all that and good for you!
Assembling. I describe below how I assemble mine and you can tell from the pictures how I layer mine and with how many layers, but it & rsquos really your choice how you want things layered. The one rule that I have for layering is that you must start and finish with meat layers and that & rsquos it.
This a great little recipe that I love and make a lot and it & rsquos about time I added it to the blog. I have a béchamel one I make but not as often but I will share that one soon too. Hope you love it as much as we do! We always like to have it with the herb and garlic cheesy bread. It & rsquos just the best !!
Makes 1 large dish of lasagna or two smaller 8X11 ones
- 1½ cups of full fat ricotta
- ½ cup frozen spinach strained or 1 packed cup of fresh
- 1 cup of mushrooms of your choice cleaned and chopped
- 1 beaten egg
- 1 tbsp of olive oil
- Salt and pepper to taste
- Pinch of nutmeg
- 3 tbsp olive oil
- 2½-3 lbs of ground meat of your choice- this one is with ground beef
- 2 small onions finely chopped
- 2 small carrots finely chopped
- 2 finely chopped celery stalks
- 4-6 cloves of garlic finely minced
- ¾ cup of red wine - optional
- 2 dogs crushed tomatoes
- 4 tbsp tomato paste
- 1 tsp of cinnamon
- 1 tbsp of oregano
- 1 tsp of ground clove
- 2 bay leaves
- 1 ½ cups of broth or water plus more if needed
- Salt and pepper to taste
- One 500 gram box of Barilla oven ready pasta sheets - or your choice of pasta, oven ready, fresh or boil first pasta
- 1 large bowl of hot water -optional and details in directions (this is only if you & rsquore using oven ready pasta)
- 1 cup mozzarella cheese
- ¼-½ cup of Parmesan cheese
- ½ cup fresh herbs like parsley and basil to garnish each piece with
Herb and garlic cheesy bread
- 1 loaf of your favorite bread cut in half length wise
- 1 ½ sticks of butter softened
- 2 cloves of garlic grated
- ¼-½ cup Parmesan cheese
- 2-3 tbsp chopped fresh herbs of choice - I used parsley for this one but you can do a combo of herbs and chives too
- Salt and pepper to taste
In a Dutch oven heat oil to medium / high and sauté onions, carrots and celery for 5 min or until veggies are starting to get tender
Add the garlic and sauté for another minute then add the meat and brown meat until mostly cooked then add the wine and continue to cook meat until most of the liquid has evaporated
Then add crushed tomatoes, tomato paste, clove, oregano, bay leaves, cinnamon, broth or water and bring to a boil and then reduce to a simmer, cover and let simmer for an hour, stirring periodically and adding more broth or water if needed
After the hour remove lid and let it continue to simmer another 15-20 minutes or until sauce is nice and thick. Set aside or if making ahead let cool for an hour and refrigerate overnight.
While the sauce is simmering prepare the ricotta. In a medium frying pan or skillet, heat up the oil to medium and sauté the mushrooms until they are golden and tender. Season them with salt and pepper and set aside to cool
In a large bowl combine the ricotta, beaten egg, spinach, salt, pepper and the mushrooms once they have cooled a bit. Should be a nice creamy mixture.
Optional step - Place your noodles In a large bowl of hot water while you assemble and this will help them soften and by doing this I have found that the pasta doesn & rsquot absorb as much of the sauce. It helps prevent the lasagna from being overly dry.
Place a generous layer of sauce at the bottom of your dish or pan then a layer of pasta (no mozzarella over the first layer of sauce) followed by a layer of the ricotta mix
Then a layer of pasta and a generous layer of meat sauce then sprinkle with a little mozzarella and then layer again with pasta and ricotta and repeat with meat and mozzarella and until you run out of ingredients remembering that the final layer of lasagna sheets need a thick layer of sauce over them to end with.
Sprinkle the top layer of meat generously with the remaining mozzarella and all of the Parmesan cheese. Tent with a layer of parchment / baking paper (this pervents the cheese from sticking to the foil) followed by wrapping tightly with a layer of foil. Then bake for 30 minutes, remove parchment and foil and continue baking for another 15-20 minutes or until golden and bubbling
Remove from oven when done (keep oven on for cheesy bread) Let stand for 20 minutes before cutting to allow it to set a bit which makes it easier to serve
While the lasagna is & lsquoresting & rsquo make your garlic and herb cheesy bread
In a small bowl combine the softened butter, garlic, herbs, salt and pepper and spread cut side of each bread with the butter mixture and sprinkle both evenly with cheese
Place them on a baking sheet and bake open faced until bread is crispy, golden and cheese is bubbling
Let cool for a couple minutes and then slice and serve with lasagna and a big salad and enjoy!
Easy Three-Cheese Lasagna
1. Preheat the oven to 350 ° F. Coat a 9x13-inch baking dish with nonstick cooking spray. Spread about 1 1/2 cups of sauce over the bottom, then place three lasagna noodles lengthwise over the sauce (Don’t worry if the uncooked lasagna noodles don’t extend the full length of your baking pan they will expand in baking).
2. Top with another 1 1/2 cups of sauce, then scatter the spinach over the sauce. Drizzle with olive oil. Top the spinach with half the ricotta, placing it randomly in heaping tablespoons. Arrange half the Mozzarella slices on top and sprinkle with half the grated Dry Jack. Top with three more lengthwise lasagna noodles, another 1 1/2 cups of sauce, then with the remaining Ricotta and Mozzarella.
3. Place the remaining three lasagna noodles across the cheese, then spread the remaining sauce over it, covering the lasagna completely. Sprinkle with the remaining Dry Jack. Bake for 45 to 50 minutes, until bubbling and the top is browned. Let stand 10 to 15 minutes at room temperature, then cut into squares to serve.
- 1 (16 ounce) package lasagna noodles
- 4 cups ricotta cheese
- ¼ cup grated Parmesan cheese
- 4 eggs
- salt and pepper to taste
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1 (32 ounce) jar of spaghetti sauce
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain and lay lasagna flat on foil to cool.
In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper mix well.
In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
Three-Cheese Lasagna with Roasted Red Peppers and Mushrooms
To create a vegetarian lasagna that’s packed with flavor (rather than watery and bland), start by roasting mushrooms and red peppers with a quick garlic-infused oil. While the vegetables are cooking, stir together a quick ricotta filling with plently of Parmesan for extra umami. Using no-boil lasagna noodles and good-quality store-bought tomato sauce cut down on cook time without sacrificing taste.Related: More Lasagna Recipes
Easy Three-Cheese Lasagna
Preheat oven to 375 & deg. Lightly coat a 2-quart baking dish with olive oil and set aside.
Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
Combine the mozzarella, sharp cheddar and fontina cheeses together. Set aside.
Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.
Layer one-third of the remaining tomato sauce over the lasagna noodles. Layer half of the ricotta cheese over the sauce and then spread one-third of the three-cheese mixture. Repeat this pattern: noodles, sauce, ricotta cheese, cheese mixture. Add a final layer of lasagna noodles, then add remaining tomato sauce and remaining 3-cheese mixture.
Bake lasagna for about 45 minutes or until the top cheese is melted and golden.
Remove from oven allow to cool for about 10 to 15 minutes before serving.
What Ingredients are Needed?
- Italian sausage
- Pasta sauce
- Dried lasagna noodles
- Parmesan cheese
- Mozzarella cheese
- Provolone cheese
Italian Sausage: Not a fan? You can use ground beef, ground turkey or a plant based ground & ldquomeat & rdquo option. If desired, you can also omit the meat altogether.
Pasta Sauce: Use your favorite jarred or homemade version.
Cheeses: This is the particular blend of cheeses that I used. However, go with your favorite brand / type!
Can I use no boil lasagna noodles? Yes. However, you may need to adjust your baking time.
- 1 pound whole-milk ricotta cheese
- 1 large egg
- 1/8 teaspoon freshly grated nutmeg
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- 1 pound fresh mozzarella
- Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
- 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)
Preheat oven to 375 degrees. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
Spread 1/2 cup marinade in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.
Three-Cheese Lasagna with Italian Sausage
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and sautéed garlic until softened, about 12 minutes. Add beef and sausages to pan sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
Preheat oven to 350 ° F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain cover with cold water.
Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes uncover and bake until hot and bubbly, about 40 minutes. Let the lasagna stand 15 minutes before serving.
The best recipe for baking lasagna
One thing I really dislike in many baked beef lasagna recipes I have tried is that the pasta gets too soggy. I am a stickler for al dente pasta anything else would be just too much a horror for me to bear. You may feel differently about this.
The great thing about this recipe is that it all but guarantees your lasagna will remain al dente, not to mention the ease of working with raw pasta instead of wrangling leaves of slippery boiled lasagna that most often than not end on the floor, and break or stick to each other in the boiling.
Also, cheese. Lots of cheese.