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ISO you best lasagna recipe

I am just looking for ideas for a great lasagna . . . thanks =0)

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  1. Marcella Hazan's Baked Green Lasagne with Meat Sauce, Bolognese Style. Hands down, THE best.

    4 Replies
    1. re: JoanN

      Yes! Especially with homemade lasagne noodles. Mmmm good.

      1. re: JoanN

        can you post the recipe please?

        1. re: yum

          It's WAY too long too type out. Especially the instructions for the homemade pasta. And trying to paraphrase it would be criminal. It's from her classic Essentials of Classic Italian Cooking, which you ought to be able to find in a library. Heck, no one ought to be without the book in their own library. There's not a recipe in there that's not a gem. Buy it, or get someone to give it to you as a gift. You'll use it the rest of your life.

          1. re: JoanN

            The book is a classic for anyone interested in Italian cooking. Techniques and ingredients are described in detail with good drawings. Hazan's recipes are in good agreement with what I learnt from my Italian roommates (2 from Bologna, 1 from Florence, 1 from Venice). I've had my copy over 20 years and still refer to it regularly. You won't regret buying it.

      2. The Barefoot Contessa makes a really good version with turkey sausage. Here is the link to the recipe on the FoodTV site:
        http://www.foodnetwork.com/food/recip...

        1. I find that whatever recipe I use, its made better by not cooking the noodles. You don't have to use "no boil" pasta, just use regular lasagna pasta by putting a layer of sauce on the bottom of the pan, then layer stiff unboiled pasta on top, more sauce, fresh spinach and tomatoes, ricotta and mozzarella, another layer of noodles and then ground turkey or some other meat, sauce, cheese, etc to the top. Add a layer of parmsian at the top and bake for about 45 minutes...the best

          4 Replies
          1. re: Maine Foodie

            I sometimes like to see a "recipe" like this. It lets your mind expand all over the place. Thanks.

            1. re: Maine Foodie

              Now wait a minute Maine Foodie... you don't add water to the pan or anything? The sauce is enough to cook it? My mother always added water, and therefore so do I. Her lasagna comes out great, mine is not so great. I'm curious to know if I'm doing something unnecessary here...

              1. re: LoDega

                Hey Lo
                I don't do anything to my noodles when I make lasagna. I don't even bother to check if their "No boil" or not. There should be enough steam generated to cook them and it also makes a nice firm lasagna.

                Try it, you'll like it!!
                DT

                1. re: Davwud

                  I was taught years ago not to boil or even parboil manicotti tubes either.Just stuff them dry and lay in the pan. Sauce, cover tightly with foil and bake. Came out perfect every time and can't think of much worse than trying to stuff a wet noodle.

            2. My favorite lasagne recipe comes from my mother. She is/was not a cook by any stretch of the imagination, but this one she got right! (Or, she got the right basic ingredients at least ;)

              I have tweaked with it a bit - where she would use no-boil noodles, I enjoy fresh egg pasta sheets. Her meat sauce recipe was made bland by adding only canned tomatoes to ground beef; I follow a traditional bolognese meat sauce recipe. Her mozzarella was the brick sort, and I like fresh mozzarella. Hers was topped with aisle-bought parmesan, and I use fresh grated.

              So it's simple:

              Layer of sauce on bottom of pan
              Layer of fresh egg pasta sheets
              Layer of sauce
              Layer of bolognese sauce
              Mix tub of ricotta cheese with 1 egg and layer
              Layer of sauce
              Layer of bolognese sauce
              Layer of ricotta mixture
              Layer of grated fresh mozarella
              Light layer of grated fresh parmesan

              Cover with tinfoil and bake about 35/45 minutes. Take off tinfoil and let the top brown.

              1. I really like Giada Delarentis' butternut squash lasgna. You can find it on foodtv.com.

                It's a great vegetarian alternative and it's different.