How long to cook lasagna recipe

Everyone loves a good lasagna, right? It's a great way to feed a crowd and a perfect dish to bring to a potluck. It freezes well. It reheats well. Leftovers will keep you happy for days. Simply Recipes reader Alton Hoover sent me his favorite recipe for lasagna which he has been cooking since his college days.

Alton's original recipe created enough lasagna for a small army so I halved it. What is posted here will easily serve eight people. From what I can tell, the secret behind Alton's lasagna is the addition of a little sugar to the sauce and using a bit more cheese than most other recipes.

There are a few minor tweaks to his original recipe that I found necessary, for example adding a dash of wine vinegar to the sauce and changing the amount of Parmesan cheese. For this recipe, we are essentially making a thick, meaty tomato sauce and layering that with noodles and cheese into a casserole. Here's the run-down:. Half the pleasure of making a lasagna is enjoying the leftovers!

The lasagna will keep in the fridge for at least 5 days. You can also freeze the lasagna either baked or unbaked. Put a large pot of salted water 1 Tbsp salt for every 2 quarts of water on the stovetop on high heat. It can take a while for a large pot of water to come to a boil this will be your pasta water , so prepare the sauce in the next steps while the water is heating.

In a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground beef and cook until it is lightly browned on all sides. Remove the beef with a slotted spoon to a bowl.

Drain off all but a tablespoon of fat. Add the diced bell pepper and onions to skillet in the photo we are using yellow bell pepper and red onions. Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened.

Add the minced garlic and cook half a minute more. Return the browned ground beef to the pan. Stir to combine, reduce the heat to low and cook for another 5 minutes. Transfer the beef mixture to a medium sized 3- to 4-quart pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot. Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste.

The amount of sugar needed will vary, depending on how acidic the tomatoes are that you are using. Add salt to taste, and note that you will later be adding Parmesan, which is salty. Bring the sauce to a simmer and then lower the heat to maintain a low simmer.

See more Winter packed lunch ideas recipes By Mary Berry. See more lasagne recipes By Gennaro Contaldo.

See more beef mince recipes How to make lasagne. Preparation time 30 mins to 1 hour. Cooking time 1 to 2 hours. Serves Serves By Allegra McEvedy. Share Share this with. Print recipe. Recipe tips. Method For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat. Recipe Tips You can freeze the lasagne once cooked, or allow the unbaked lasagne to cool completely and freeze unbaked. Save Pin Print Share.

Homemade Lasagna AllrecipesPhoto. Homemade Lasagna Kevin Iggens. Homemade Lasagna Mir Buck. Homemade Lasagna Damian Omar Plaza. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Eleni Rating: 4 stars.

Used Ricotta cheese instead of cottage cheese and doubled cheeses ricotta and mozz to make it more gooey. I adjusted according to prev reviews. For added flavor I a whole chopped green pepper. Did not use any salt because all the cheeses are salty enough - this was a good move, it turned out perfect. PS - This sause is great on pizza too! This freezes really well too but whenever i freeze dishes with tomato sauce, I find that i need to add just a little bit small can of sauce before cooking.

Rating: 2 stars. I was sceptical using cottage cheese and sorry to say Fresh Ricotta cheese is really the best bet or from a super market is still better than cottage cheese. Ricotta cheese has a different flavor than cottage cheese. It is slightly sweeter and not salty like cottage cheese. With the sausage mozzerella and parmesean you don't need any more salt.

If you are looking for less fat they make ricotta in that form too. Read More. Reviews: Most Helpful.

Mega Mom. I made this for my family and it was great, the best ziti recipe I have tried. The cheese between layers will keep any sauce from getting to the pasta on the bottom. Sarah Nicole Mollwitz.