8 Epic Lasagnas


Chef 2783 Videos
118Views
Author: on YouTube

Chicken Parm Lasagna

Ingredients
for 10 servings

3 chicken breasts
2 cups italian bread crumbs
5 eggs
1 cup flour
24 oz marinara sauce
15 oz ricotta cheese
8 lasagna noodles
2 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
vegetable oil
fresh basil, to garnish
salt, to taste
pepper, to taste

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Cut chicken breasts in half widthwise (pound thin if necessary) and season with salt and pepper.
  3. Coat the chicken in flour, egg, and finally in bread crumbs.
  4. Heat oil in a cast iron skillet and fry the chicken on both sides until brown (about 4 minutes each side).
  5. Set aside.
  6. In a bowl, whisk one egg into the ricotta, then set aside.
  7. In a casserole dish, spread ⅓ of the jar of marinara on the bottom, top with lasagna noodle overlapping with each noodle.
  8. Spread half of the ricotta mixture on top of the noodles and layer with chicken.
  9. Top the chicken with ½ cup (50 gram) of mozzarella and a ½ cup (50 gram) of parmesan.
  10. Continue layering in the same order and top with remaining cheeses.
  11. Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
  12. Serve with a sprinkle of fresh basil.
  13. Enjoy!


Potato Lasagna

Ingredients
for 4 servings

5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8 slices ham
7 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup fresh parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Slice the peeled potatoes into ½ centimeter (¼ inch) slices.
  3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
  4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
  5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
  6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
  7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
  8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
  9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
  10. Bake for about 40 minutes, until the cheese is a deep golden brown.
  11. Cool slightly, slice, then serve!
  12. Enjoy!


Pizza Lasagna

Ingredients
for 8 servings

1 lb Italian sausage
1 yellow onion, sliced
1 ½ cups bell pepper, diced
3 cloves garlic, minced
3 cups marinara sauce, or pizza sauce
12 lasagna noodles, cooked
6 oz pepperoni, sliced
1 cup basil, packed
3 cups

Preparation

  1. Preheat oven to 375ºF (190ºC).
  2. Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
  3. In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
  4. In a 9 x13-inch (23cm x 33cm) baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan.
  5. Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
  6. Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
  7. Enjoy!


Lasagna Party Ring

Ingredients
for 10 servings

3 tablespoons canola oil
½ onion, diced
4 cloves garlic, minced
¾ lb 80% lean ground beef
¾ lb ground sweet italian sausage
1 teaspoon salt
1 teaspoon black pepper
28 oz tomato sauce
15 oz ricotta cheese
½ cup shredded parmesan cheese
¼ cup fresh basil, chopped
1 egg
18 lasagna noodles, cooked
2 cups shredded mozzarella cheese
½ cup marinara sauce, to serve

Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a large pot over high heat, add oil, onions, and garlic, and cook until they begin to brown, stirring occasionally.
  3. Add the beef, sausage, salt, and pepper, cooking until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir.
  4. Add the tomato sauce, then reduce heat to a simmer, cooking the sauce down until the mixture becomes extremely thick, almost paste-like. Remove from heat and set aside.
  5. In a bowl, combine the ricotta, Parmesan, basil, and egg, mixing until smooth. Set aside.
  6. Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.
  7. Spray a bundt pan with nonstick cooking spray, then lay about 10-12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should be just as tall as the center of the pan, and the other end of the noodles should hang over the sides of the pan.
  8. Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked.
  9. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer.
  10. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce.
  11. Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern.
  12. Sprinkle the rest of the mozzarella evenly on top.
  13. Bake for approximately 45 minutes, or until the cheese is a deep golden brown.
  14. Cool for about an hour, then carefully invert the ring onto a cutting board.
  15. Slice the ring, then top with any extra Parmesan and basil.
  16. Place a small bowl filled with marinara at the center of the ring, for dipping.
  17. Enjoy!


Chicken Alfredo Lasagna

Ingredients
for 6 servings

6 boneless, skinless chicken breasts
4 teaspoons salt
4 teaspoons pepper
4 teaspoons garlic powder
4 tablespoons canola oil
3 cloves garlic, minced
½ medium white onion, finely chopped
2 cups heavy cream
½ cup shredded parmesan cheese
1 cup fresh parsley, chopped
10 lasagna noodles, cooked
2 cups shredded mozzarella cheese
6 strips bacon, cooked and crumbled

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
  3. Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
  4. In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
  5. Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
  6. Cook for 1 additional minute, then remove from heat.
  7. In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
  8. Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
  9. Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
  10. Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
  11. Bake for about 25 minutes, until the cheese is golden brown.
  12. Cool for about 15 minutes, slice, and serve!
  13. Enjoy!


Spinach-artichoke Lasagna Roll-ups

Ingredients
for 4 servings

12 lasagna noodles
2 cups ricotta cheese
1 cup spinach
1 cup artichoke heart, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 cups marinara sauce
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
fresh parsley, for garnish

Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
  3. In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
  4. In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
  5. Spoon some of the mixture onto the lasagna noodle and roll tightly.
  6. Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
  7. Top with the rest of the mozzarella and parmesan.
  8. Bake for 35-40 minutes or until the cheese is brown and crispy.
  9. Serve and top with parsley.
  10. Enjoy!


The Best Layered Lasagna

Ingredients
for 12 servings

1 lb lasagna noodle, cooked
mozzarella cheese, to taste
parmesan cheese, to taste
BOLOGNESE

2 tablespoons olive oil
2 tablespoons butter
1 onion, minced
½ cup carrot, minced
½ cup celery, minced
1 lb ground beef
1 lb ground pork
½ cup tomato paste
salt, to taste
pepper, to taste
2 cups red wine
28 oz canned diced tomato
RICOTTA HERB MIXTURE

15 oz ricotta cheese
½ cup fresh basil, chopped
1 cup shredded parmesan cheese
½ cup fresh parsley, chopped
1 egg
salt, to taste
pepper, to taste

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Add olive oil and butter to a skillet on medium-high heat. Once warmed, add the carrot, onion, celery, and garlic. Cook, stirring occasionally, until golden brown.
  3. Once the vegetables have caramelized, add in the ground beef, pork, salt, pepper, and tomato paste.
  4. Stir to combine, breaking up the pieces of meat, until the meat has browned.
  5. Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine.
  6. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.
  7. Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.
  8. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) and then set aside.
  9. In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper. Set aside.
  10. In a 9x13-inch (23x33 cm) glass baking pan, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of ricotta.
  11. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, extra mozzarella, and Parmesan.
  12. Cover the baking dish with foil and bake for 25 minutes.
  13. Remove the foil and bake again for an additional 15 minutes until the cheese on top has browned and the bolognese is bubbling.
  14. Slice and serve.
  15. Enjoy!