HOMEMADE LASAGNA RECIPE

MY PERFECT HOMEMADE LASAGNA RECIPE

This authentic lasagna recipe takes just over 3 hours from start to finish, but so well worth it for one of your main dishes. Serve with some garlic bread and a simple salad.

12 lasagna noodles
1 lb sweet Italian sausage
3/4 cup sweet onion, minced
2 cloves fresh garlic, crushed
3 cups homemade tomato sauce
2 TBS fresh parsley, chopped
2 cups ricotta cheese
1-1/2 tsp basil leaves, dried
1 tsp Italian seasoning
1 cup pepperoni, slicedsalt and pepper to taste
2 beaten eggs
1 lb mozzarella cheese, sliced
1 lb Parmesan cheese, grated

PREHEAT oven to 375 degrees

In a large dutch oven saute the sausage, onion, and garlic over medium heat until well browned. Next add the tomato sauce.

Season with fresh basil, Italian seasoning, salt and pepper and half of the fresh chopped parsley. Simmer covered for approximately 1-1/2 hours, stirring occasionally.

Bring a large pot of salted water to boil. Add 1 TBS of vegetable oil to water, preventing the noodles from sticking. Cook noodles al dente. Drain and rinse in cold water.

In a bowl combine ricotta cheese, eggs and remaining parsley with 1/2 tsp salt.

First spread 1-1/2 cups of the meat sauce in the bottom of a 9x13 pan. Place 6 noodles lengthwise over the meat sauce. Spread 1/2 of the ricotta cheese mixture over the noodles. Top with 1/3 of the mozzarella cheese slices.

Spoon and another 1-1/2 cups of meat sauce over the cheese slices and sprinkle with 1/2 cup grated Parmesan cheese.

Repeat layers and top with the pepperoni - remaining mozzarella and Parmesan cheese. Cover with tin foil that was sprayed with vegetable oil on one side to prevent cheese from sticking. Make certain the foil does not touch the cheese.

Time to place in the oven and bake for 25 minutes. Remove the tin foil and bake an additional 25 minutes. Let rest for 15 minutes before serving. Get your garlic bread ready and then serve your main dish.

You will love this homemade lasagna recipe. It's another version I love.

OLD FASHIONED SHRIMP LASAGNA RECIPE

2 cups ricotta cheese
2 tsp parsley
2 eggs, beaten
1/2 cup Romano cheese, grated
1 tsp salt
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/4 tsp pepper
1/4 tsp oregano
3 TBS homemade unsalted butter, melted
2-1/2 cups homemade tomato sauce
1/2 lb cooked lasagna, cooled and put in cold water
1 lb fresh shrimp, shelled and cooked
1/2 cup Romano cheese
1-1/2 cups mozzarella cheese, shredded

PREHEAT oven to 375 degrees.

Put the ricotta into a mixing bowl and add the parsley, eggs, 1/2 cup Romano cheese, salt, garlic and onion powder, pepper and oregano.

Brush the melted butter into the bottom and sides of the baking dish. Pour 1/2 of the tomato sauce over the butter and cover with a layer of lasagna. Put half of the ricotta mixture over the lasagna, then half of the shrimp. Cover with another layer of lasagna, the remaining ricotta, then shrimp. End with a layer of lasagna on top. Cover generously with the sauce. Sprinkle with 1/2 cup Romano cheese and then mozzarella. Cover firmly with aluminum foil. Bake for 45 minutes.

NOTE: You may serve with additional sauce and cheese over the top.

SEAFOOD LASAGNA RECIPE

Another awesome homemade lasagna recipe.

CHICKEN LASAGNA RECIPE

12 cooked lasagna noodles
1 TBSP butter
1/4 cup chopped green bell pepper
3/4 cup chopped onion
1/3 cup milk
2 cans condensed cream of chicken soup
1/2 tsp dried basil leaves
1/4 tsp freshly ground black pepper
1 container (12 oz) ricotta cheese
3 cups cooked chicken, diced
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup parmesan cheese

PREHEAT oven to 350 degrees. Spray bottom and sides of a 9x13 baking dish with cooking spray. Cook and drain noodles as directed on package.
While noodles are cooking, melt butter in a skillet over medium-high heat. Cook bell pepper and onion in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper and mix well.

Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1-1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup cheddar cheese. Repeat layers once, starting with the noodles.

Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and cheddar cheese. Sprinkle parmesan cheese over top.

Bake uncovered 50-55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

Serve with garlic bread and a fresh salad.