quilterj

Looking for a good rescipe for Christmas dinner.

ScubaK

I don't know where my recipe is. I have made it so many times that I just "wing it'!
Kirsten

Boston1954

I got this recipe from my sister. It's the only one I use.

one box lasagna noodles
1 lb hamburger
15 oz ricotta cheese
1 lb shredded mozzarella cheese
1 egg
black pepper
15 oz jar spaghetti sauce

Brown hamburger, drain and add sauce. Simmer on low. Mix egg and Ricotta cheese. Cook noodles until al dente. In a 9 x 13 pan layer noodles, cheese mixture, sauce, and mozzarella cheese. Use the black pepper to your taste. Repeat layers until you get to the top of the pan. Bake at 350" for about 40 minutes. Let cool just a bit before cutting.

tropit

Many years ago, I had a friend that made the most incredible lasagna. She was half Italian and she used a handed down, family recipe. I'm sorry, I dont have the recipe, but I do remember some of the ingredients. One of the most unusual ingredients was coarsely chopped, hard boiled eggs, which made up one of the layers. There was a layer of Italian sausage in there too. She had a couple of kinds of cheese in it, and lots of it. She also used regular lasagna noodles and not those "no-boil' kind. The finished lasagna was firm, but not dry. I hope that is of some help.

~C
~ C

LenaBeena

this is the recipe I have used for years, all my sons college friends loved it, even for breakfast! you are right to let it cool several minutes so it is not runny

Dedemac

I have a good one that makes a large pan, and you don't have to cook the noodles first. If you pm me your email address I'll send you a copy of the card.

jmoore

I made my sauce yesterday and will build my lasagna and bake it today ... will reheat it for our Christmas gathering tomorrow. It always tastes better when you make it ahead so the flavors meld.

I make a homemade sauce using half sausage, half ground beef, onions, red bell peppers and garlic then add 28 oz of San Marzano tomatoes, 1 15-18 oz jar of good marinara or pasta sauce and 1/2 cup of pesto.

I mix 15 oz. ricotta with 1/2 cup of grated Parmesan cheese, one egg and chopped fresh parsley. Start with a bit of sauce in the bottom of your pan then layer with dry noodles, meat sauce, ricotta and grated mozzarella, repeat. I will also be adding some fresh spinach leaves in my layers today because I have some to use up.

I do not precook my noodles, they will cook in the sauce. Cover lasagne tightly with foil and bake 45 minutes. Remove foil top with mozzarella and bake another 15 minutes. Let cool a bit before cutting so the lasagne sets. When you make it a day or two ahead, it is easier to reheat and serve.

We just sold our specialty food and market of ten years and we sold a ton of lasagne. : )

NJ Quilter

Any of the recipes above are great. Just wanted to add that it is totally unnecessary to cook the noodles - even the regular kind. They cook perfectly in the sauce and it's way, way, easier!

Have a wonderful Christmas dinner!

tranum

My lasagna “recipe” is Stouffers when it’s on sale. It’s about the only convience food I buy. I’m not much help, am I ?

Jo Anne B.

I use the recipe from Better Homes and Garden- "Classic" version. It's in my BH&G cookbook from 1979, it can be googled just need to scroll down a little. I made this for Thanksgiving, it was yummy!!