The Most Amazing Lasagna EVER

4.84 from 148 votes

The Most Amazing Lasagna Recipe

The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!

Prep Time1 hr 30 mins

Cook Time50 mins

Total Time2 hrs 20 mins

Servings: 8 Servings

Calories: 834kcal

Ingredients

• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 1 large white onion minced
• 5 cloves garlic crushed
• 1 28 ounce can crushed tomatoes
• 2 6 ounce can tomato paste
• 1 15 oz can tomato sauce
• 1/2 cup chicken broth
• 2 tablespoons white sugar
• 1/2 cup chopped fresh basil
• 1 teaspoon fennel seeds
• 1 teaspoon ground oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup + 2 tablespoons chopped fresh parsley divided
• 1 pound lasagna noodles
• 30 ounces ricotta cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese

Instructions

• In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
• Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
• In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
• Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
• To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.

Nutrition

Calories: 834kcal | Carbohydrates: 54g | Protein: 63g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 174mg | Sodium: 1514mg | Potassium: 715mg | Fiber: 3g | Sugar: 6g | Vitamin A: 22.4% | Vitamin C: 7.9% | Calcium: 95.3% | Iron: 21.9%

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup
{From RecipeSwagger}


2 whole large Cloves Of Garlic Minced
2 Tbl Olive Oil
2 10 3/4 oz Cans of Condensed Tomato Soup
1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
2 cups Half-and-half
2 cups Chicken Stock or Vegetable Stock
1 tsp Onion Powder
1 Tbl Italian Seasoning
1/2 tsp Salt
1/2 tsp Pepper
1 whole 9 Oz Package Of Cheese Filled Tortellini
1/2 cup Shredded Parmesan Cheese, for garnish 


Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.
Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.
Bring to a simmer.
Once simmering, drop tortellini into the soup. Cook according to the package directions.
After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

Creamy White Chicken Lasagna Roll Ups

Creamy White Chicken Lasagna Roll Ups

Cooking Classy
Yield: 9 servings

Ingredients

• 9 lasagna noodles
• 2 cups boneless, skinless chicken breast, cooked and shredded*
• 8 oz. shredded Mozzarella cheese, divided (2 cups)
• 1 oz. finely shredded Parmesan cheese (1/4 cup)
• 1 oz. finely shredded Romano cheese (1/4 cup)
• 1/4 cup chopped fresh parsley
• 2 (8 oz) pkg. cream cheese, softened
• 1 cup milk
• 1 1/2 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt and freshly ground black pepper, to taste

Directions

• Preheat oven to 350 degrees. Prepare lasagna noodles according to the directions listed on package, drain pasta and align noodles in a single layer on a large sheet of wax paper.
• In a mixing bowl toss together shredded chicken, 1 cup Mozzarella cheese, Parmesan cheese, Romano cheese and 3 Tbsp fresh parsley, set aside.
• In a separate mixing bowl using an electric hand mixer set on low speed, blend cream cheese until smooth, then mix in milk, dried basil, garlic powder, onion powder and season with salt and pepper to taste (I hardly used any salt and 1/2 tsp pepper). Pour half of the cream cheese mixture into the chicken mixture and toss to evenly coat, reserve remaining cream cheese mixture.
• Spread 1/3 cup of the chicken mixture into an even layer along the length of each cooked lasagna noodle then roll noodles to opposite end. Spread 1/4 cup of the remaining cream cheese mixture along the bottom of a 9 x 9-inch dish or along 2/3 of a 13 x 9-inch dish (I tried fitting it into an 8 x 8 and it just wasn't going to happen so a 9 x 9 should work. I don't own a 9 x 9 so I had to compromise and use a 13 x 9 and just use 2/3 of the dish). Align pasta snugly and side by side in baking dish - 3 rows of 3. Cover each lasagna roll evenly with remaining cream cheese mixture, being sure to cover tops of pasta entirely so they don't dry while baking. Sprinkle tops evenly with remaining 1 cup Mozzarella cheese. Bake in preheated oven 25 - 30 minutes until heated through and cheese has melted. Sprinkle top evenly with remaining 1 Tbsp chopped fresh parsley. Serve warm.
• *I like to slow cook the chicken, it seems like the easiest method and always yields tender results. To cook, I poured 1 can low-sodium chicken broth over 2 medium chicken breasts in the slow cooker and cooked 6 hours, then removed and shredded into very small pieces.

Creamy Garlic Pasta

Creamy Garlic Pasta

The Cheese Pusher

Mmm!  This was a yummy meal.  It was very filling and maybe I added a little too much garlic.  It calls for the 4 cloves, but my cloves were extra big.  I ended up having to add a little more chicken stock while the pasta was cooking cause there wasn't enough liquid for the pasta to be fully cooked.  This meal will probably be made around once a month!  Thanks pinterest!

Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Chicken and Cheese Lasagna Roll-Ups

Chicken and Cheese Lasagna Roll-Ups

Ingredients:

3 cups chopped cooked chicken (or shredded)

1 cup Ricotta cheese

1/4 cup crumbled feta cheese

1/4 cup parmesan cheese
1/4 cup milk

1/8 teaspoon white pepper

8 lasagna noodles cooked and drained

2 cups favorite spaghetti sauce

Directions:

1. In medium bowl, combine chicken, cheeses, milk and pepper

2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

3. In a 9x13 inch baking dish, spread 1 cup spaghetti sauce

4. Arrange lasagna rolls seam-side down in sauce in baking dish

5. Top with remaining spaghetti sauce

6. Cover

7. Bake at 375 degrees for 30 minutes or until hot

8. Serve, if desired, with additional Parmesan cheese

Macaroni Grill Focaccia Bread

I've actually only been to Macaroni Grill once... Was NOT a fan of what I got or my husband had, but we did fall in love with that bread. I found this recipe today and just HAD to have it for dinner tonight. Such an easy easy bread to make and it's simply delicious. At the restaurant they give you olive oil with freshly ground pepper and you can dip your bread in it. However, this bread is amazing as is. Goes great with any Italian meal. YUM!

Macaroni Grill Focaccia Bread


What You’ll Need:

• 1 Tbsp yeast
• 1 Tbsp sugar
• 1 c. warm water
• 2 1/2 c. flour
• 1 tsp salt
• 1 Tbsp rosemary
• 1 Tbsp butter

Directions

1. Dissolve yeast, sugar, and water in the bowl of your stand mixer. Add butter, salt, and 2 c. flour. Mix together.
2. Add rosemary and rest of the flour. Mix for 5 minutes. Then cover up the bowl and let the dough rise for 1 hour.
3. Split the dough in half and put on a cookie sheet. Let it rise for another 30 minutes. Bake at 375 degrees for 15-20 minutes. Brush with some melted butter and enjoy!

Crock Pot Italian Chicken

I stole this recipe from my mom and it really is such an easy crock pot meal. Like I really don't think it comes much easier. I like to serve this over rice and also double the recipe because that way I have enough leftovers for lunches or dinner the next day. Definitely a new favorite in the Pedersen house because of how busy we are with school.


CROCK POT ITALIAN CHICKEN

2-3 chicken breasts thawed
1 (8 oz.) pkg. cream cheese
2 cans cream of chicken soup
1 pkg. dry Italian Dressing Mix

Mix cheese, soup and Italian dressing together. It helps to soften the cream cheese first. Place chicken breasts in crock pot. Pour sauce over chicken. Cover and cook all day on low or 4-6 hours on high. (I like to shred the chicken in the crock pot about an hour or so before serving). Serve over rice.