Really Easy Lasagna Recipe

Categories: Ethnic, Main Dishes
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Published on: January 6, 2014

Really Easy Lasagna Recipe
 
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Recipe type: Main Dishes
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
I've made this recipe since first perfecting it over forty years ago. This is my first attempt to share it. You will not be disappointed. This is one tasty lasagna. Of course you'll likely tweak it to be your own, but I've never received anything but rave reviews when made following my recipe exact. But with all things cooking, there's always room for improvement - there's always room to make it your own - there's always a method to make it different each time you bake it. Start with my recipe - make it your own.
Ingredients
  • Meaty Spaghetti Sauce (adjusted per the Notes for lasagna)
  • 4 oz. Grated Romano Cheese
  • 8 oz. Grated Parmesan Cheese
  • 8 oz. Provolone Cheese
  • 4 cups Mozzarella Cheese
  • 2 cups of cheese you think will meld well with the others if you want more cheese. I sometimes throw in some cottage cheese, maybe a bit more mozzarella or provolone. I've even been known to toss in some Monterey Jack.
  • 12 lasagna noodles (either lightly pre-cooked or oven-ready) I prefer oven ready noodles
Instructions
  1. Prepare Meaty Spaghetti Sauce adjusted for lasagna as explained in the Notes section. For ease of preparation, sauce can be made the day before and left in refrigerator overnight.
  2. Cook noodles as per package directions - drain and set aside. If using "oven ready" noodles, skip this step.
  3. Lay all your cheeses out so they're at the ready when it comes to layering your lasagna. You'll have an assembly line of sorts. Sauce / Noodles / Cheeses
  4. Spread 1 cup sauce over bottom of sprayed 9x13 lasagna pan (pan should be 2½ - 3 inches tall for best results).
  5. Take four of the noodles and lay them on top of the sauce, lightly pressing to distribute the sauce and noodle evenly.
  6. Spread 1½ - 2 cups sauce on top of the noodles you just layed, keeping it relatively even.
  7. Sprinkle with 1 oz of the Romano and 2 oz of the Parmesan cheeses.
  8. Add ¼ pound Provolone cheese.
  9. Finish with 1 cup Monterey Jack and 1 cup Mozzarella cheeses.
  10. Press down with the palms of your hands so that everything is pretty close to even.
  11. Repeat so that you now have two layers.
  12. For the final layer, follow the directions for the first two layers, but use up all the cheese (except use the Romano and Parmesan cheeses as you've been using them). This top layer will have more cheese than any other layer.
  13. Set pan in middle of pre-heated 350F oven for 45 minutes. Let cool 15 minutes before serving. This 15 minute cooling period is perfect for cooking up some garlic bread and getting everyone settled around the table. Otherwise simply finish your table prep so this dish is the star and cool enough to eat without burning your lips off your face with hot cheese.

 

Meaty Spaghetti Sauce

Categories: Main Dishes, Sauces
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Published on: December 20, 2013

Meaty Spaghetti Sauce
 
Author: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
I learned to make spaghetti sauce when I was working as a butler and listening to the old Finnish lady that did the cooking. I've been asked dozens of times for the recipe. But it's rather difficult when you're taught by a dash of this, a pinch of that, and about that much of something else. The recipe I've written here likely comes close to what I make when I just pour stuff in a pot. I mention to taste it here and there because not all ingredients are consistent when we purchase them. Great spaghetti (or lasagna) sauce should be a bit sweet. You should also be able to taste enhanced tomato sauce. All in all, this recipe will be a great starting point for creating your own family tradition. I save my lasagna to showcase our un-traditional Christmas dinner.
Ingredients
  • 1½ pounds lean ground beef
  • 3 16 oz cans diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 15 oz can tomato paste
  • ⅛ teaspoon garlic powder
  • ½ tablespoon crushed oregano (or ¼ tablespoon powdered)
  • 1 teaspoon instant beef bouillon (or 1 cube, dissolved)
  • ¾ tablespoon crushed basil leave
  • ⅔ cup sugar
  • 1 large bay leaf (optional)
  • ½ cup hot water (use to rinse sauce and paste cans)
Instructions
  1. Thoroughly cook ground beef - drain exceptionally well
  2. In 5-6 quart cooker, combine all ingredients, mixing well
  3. Cover and cook over low-medium heat for 25 minutes or until mixture begins to boil
  4. Reduce heat to simmer, stir well, and cover for 3-4 hours, stirring well every ½ to 1 hour
  5. Take a taste - if it ain't right, fix it. (adding a pinch of oregano, a dash of sugar, whatever you think is light because it's generally one of these items that needs bumping depending on preference)
  6. Let simmer another 2-4 hours then taste it again
  7. If it's right, put the cover on
  8. If it's not right, fix it
  9. Cook noodles al dente' and serve
Notes
If cooking for lasagna, increase garlic powder to ¼ teaspoon and basil to 1 tablespoon. Decrease sugar to ½ cup.

You can find our lasagna recipe here.

 

Spaghetti Casserole

Categories: Main Dishes
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Published on: October 11, 2012

Spaghetti Casserole
 
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Recipe type: Main Dishes
Prep time: 
Cook time: 
Total time: 
When the kids were growing, I came up with this simple and tasty spaghetti casserole that's enjoyed by all. If you like marinara dishes, you'll love my spaghetti casserole too.
Ingredients
  • ½ pound cooked spaghetti noodles
  • 1 jar (24 oz) of your favorite canned spaghetti sauce
  • 1 pound ground beef (cooked and drained)
  • 1 pound grated mozzarella cheese
  • 1 egg (beaten)
  • ¼ cup milk
  • 8 oz sliced pepperoni
Instructions
  1. Pre-heat oven to 350F
  2. Bring spaghetti noodles to a boil and cook for 7 minutes.
  3. Drain and arrange in the bottom of a 13x8 baking dish that's been treated with a light cooking spray.
  4. Mix egg and milk together in a small bowl.
  5. Drizzle egg and milk mixture over noodles.
  6. Scatter ground beef over the noodles (pat down a bit).
  7. Pour spaghetti sauce over all, spreading evenly.
  8. Sprinkle with mozzarella cheese.
  9. Arrange pepperoni on top of the cheese.
  10. Bake 45 minutes in center oven.
  11. Remove from oven and let set 10-15 minutes before serving. (This is the perfect time to bake up some garlic bread.)

 

Spaghetti and Meatballs

Categories: Main Dishes
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Published on: October 4, 2012

Spaghetti and Meatballs
 
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Recipe type: Main Dishes
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the Meatballs:
  • 2 cups fresh breadcrumbs
  • ½ cup milk
  • 1 small shallot
  • ¼ cup fresh parsley leaves
  • 1 pound ground sirloin beef
  • 1 pound ground pork
  • 2 large eggs
  • 1 tablespoon garlic powder
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • Coarse salt and freshly ground pepper
  • Olive oil
  • For the Sauce
  • 4 cans (28 ounces) whole peeled tomatoes
  • ½ cup olive oil
  • ¼ cup chopped fresh garlic
  • ¼ cup chopped sweet onion, preferably Vidalia
  • ½ cup fresh basil leaves
  • Coarse salt and freshly ground pepper
  • 2 pounds spaghetti, cooked
Instructions
  1. Prepare the meatballs; Place breadcrumbs in large bowl; add milk to moisten. Set aside.
  2. Combine shallot and parsley in food processor; pulse until mixture is finely chopped. Add to breadcrumb mixture along with beef, pork, eggs, garlic powder, and cheese; season with salt and pepper. Using your hands, mix until well combined but not over-mixed.
  3. Lightly coat hands with olive oil; roll meat mixture into 1-inch balls. Place meatballs on a baking sheet lined with parchment paper.
  4. Heat 1 inch olive oil in a large skillet over medium heat. Cook meatballs in batches; until browned on all sides, 3 to 5 minutes. Transfer meatballs to a baking sheet lined with paper towels; let drain. It may be necessary to discard oil in skillet and add more.
  5. Prepare sauce; Place all ingredients into a food processor. Process until mixture is puréed. Transfer to a large saucepan. Place over medium heat and add meatballs. Cook until meatballs are heated through.
  6. Bring a large covered pot of water to a boil; add salt. Add spaghetti, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain, and serve with meatball and sauce.

 

Bold County Beans

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Published on: October 4, 2012

Bold County Beans
 
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Recipe type: Main Dishes
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Much more than just beans. Serve with our spoon bread for an added treat.
Ingredients
  • 1 lb lean ground beef
  • 2 large cans (28oz.) pork ‘n beans
  • ½ lb crisp fried bacon (crumbled)
  • ½ cup ketchup
  • ½ cup water
  • ¼ cup mustard
  • ⅓ cup brown sugar
  • ⅛ tsp. pepper
Instructions
  1. Fry and crumble bacon (set aside)
  2. Brown and drain hamburg
  3. Place hamburg, beans, and rest of ingredients (minus crumbled bacon bits) in 4 qt dutch oven
  4. Mix well
  5. Top with bacon bits
  6. Bake, covered, for one hour at 350 F (removing lid during last 15 minutes to crisp bacon)
  7. Serve hot

 

Countryfied Pork Chops

Categories: Main Dishes
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Published on: October 4, 2012

Countryfied Pork Chops
 
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Recipe type: Main Dishes
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Cook time: 
Total time: 
Smooth and tangy - Get ready for an old time country treat with these Countryfied Pork Chops.
Ingredients
  • 6-8 medium pork chops
  • 2 cups flour
  • ⅛ tsp pepper
  • ¼ tsp salt
  • 2 cans (10.5 oz.) Cream of Mushroom soup
  • ¼ cup milk
  • Yellow Mustard
  • 9×13 baking dish
Instructions
  1. Brush each pork chop with mustard, coating well; set aside.
  2. Combine flour, salt, and pepper in a plastic bag.
  3. Place a pork chop in the bag and shake to coat well.
  4. Fry coated chops in ¼ inch cooking oil over medium high heat until browned.
  5. Place browned chops in baking dish as done.
  6. Combine soup and milk in mixing bowl
  7. Pour mixture over pork chops, spreading evenly
  8. Bake at 325F for 45 minutes.

 

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