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Title Traditional Lasagna Lasagna World's Best Lasagna

Author By Carrie Ann Regina Schrambling Recipe by John Chandler

Total Time 2hrs 20mins Prep 1 hr 10 mins Cook 1 hr 10 mins Yield 8 to 10 servings Time 4 hours 3 h 15 m 12 servings 448 cals
Logistics
4.86 stars Italian, Ground Sirloin, Lasagna Noodle, Pancetta Mark as Cooked 731 ratings

Description
This recipe by Lorri Foockle won "Grand Prize" in a "Taste of Home" magazine. With
ve kinds of cheese it is by far THE BEST lasagna I've ever tasted!
In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate
lasagna recipe. She tested several, and nally found her ideal in a mash-up of
recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
If there were central casting for casseroles, this one deserved the leading role. But
its beauty was more than cheese deep. This was the best lasagna I had ever eaten.
"It takes a little work, but it is worth it."
The sauce was intensely avored, the cheeses melted into creaminess as if they
were bechamel, the meat was just chunky enough, and the noodles put up no
resistance to the fork. Most important, the balance of pasta and sauce was
positively Italian. At last I could understand why my neighbor Geo had told me, as I
dragged home more bags in our elevator, that all-day lasagna is the only kind worth
making.

Feature Featured in: The Noodle And I: A Face O At The Oven. Featured in Allrecipes Magazine Subscribe!

For the Sauce

Servings 12 Units US
1 lb ground beef 34 lb bulk pork sausage 3 (8 ounce) cans tomato sauce 2 (6
ounce) cans tomato paste 2 garlic cloves, minced 2 teaspoons sugar 1 teaspoon
italian seasoning 1 teaspoon salt 12 teaspoon pepper 3 eggs 3 tablespoons
Ingredients
minced fresh parsley 3 cups small curd cottage cheese 1 (8 ounce) carton ricotta
cheese 12 cup grated parmesan cheese 9 lasagna noodles, cooked and drained 6
slices provolone cheese 3 cups shredded mozzarella cheese, divided (12 oz.)
On Sale What's on sale near you.
1 cup extra virgin olive oil 2 medium red onions, nely diced 2 large cloves minced
garlic 8 ounces pancetta, diced Salt and freshly ground black pepper 1 cups
Hmm. It looks like these ingredients aren't on sale today.
good red wine, preferably Italian 2 28-ounce cans Italian plum tomatoes 3
1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2
tablespoons tomato paste pound ground sirloin cup freshly grated pecorino
cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato
Romano 2 eggs 10 sprigs fresh parsley, leaves only, washed and dried 2 large whole
paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white
cloves garlic cup our 1 pound Italian sausage, a mix of hot and sweet
sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon
For the Lasagna
Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4
1 15-ounce container ricotta cheese 2 extra-large eggs 2 cups freshly grated
tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1
pecorino Romano cup chopped parsley 1 pound mozzarella, grated 16 sheet
egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parme-
fresh lasagna noodles, preferably Antica Pasteria
san cheese Add all ingredients to list

In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
Add the next seven ingredients.
Simmer, uncovered, for 1 hour, stirring occasionally.
In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.
Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of
mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture
Preparation and 1 cup of mozzarella.
Top with remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375F for 50 minutes.
Uncover; bake 20 minutes longer.
Let stand 15 minutes before cutting.
Step 1
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat.
Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until
the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add
the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes
into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water.
Simmer for 1 hour.
Step 2
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the
whole garlic until ne, then stir into the beef mixture. Season lavishly with salt and
pepper. Using your hands, mix until all the ingredients are well blended. Shape into
meatballs and set aside.
Step 3
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs
lightly with our, shaking o excess, and lay into the hot oil. Brown the meatballs on
all sides (do not cook through) and transfer to the sauce.
Step 4
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce.
Simmer 1 1/2 hours.
Step 5
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino
Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and
pepper. Mix thoroughly.
Step 6
Remove the meatballs and sausage from the sauce, and set aside to cool slightly,
then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch
lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a
third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using
all the meat and cheese. Top with a layer of noodles, and cover with the remaining
sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand
10 minutes before serving.
Print
Watch
Prep 30 m
Cook 2 h 30 m
Ready In 3 h 15 m
1 In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat
until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and
water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt,
pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring
occasionally.
2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling
water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl,
combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3 Preheat oven to 375 degrees F (190 degrees C).
4 To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch
baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of
the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2
cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with
foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil
does not touch the cheese.
5 Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25
minutes. Cool for 15 minutes before serving.
Ingredient + Process Overlap || Rawan Kobeissi || Spring 2017

1. Cook Sauce
Sausage &
Ground beef
food.com Crushed Sugar, Italian basil, fennel
Tomato paste seasoning Salt &
allrecipes.com Onion tomatoes Water seeds
& Tomato pepper &
Garlic Sauce parsley

Pancetta
cooking.nytimes.com
wine

cottage &
parmesan cheese

eggs,
parsley
Ground beef
Flour and Oil into meatballs lasagna noodles
Ricotta Cheese

2. Prepare Filling

Pecorino Romano
cheese

Sauce, noodles, Cover and Bake

3. Assemble lling layering
Recipe Page Redesign || Rawan Kobeissi || Spring 2017

Balsamic Chicken With Baby Spinach

(3)

By: HeatherFeather

DESCRIPTION

This was so delicious, elegant looking, and really quite

easy. Nice last minute company dish. I served this over
couscous cooked it in chicken broth and drizzled with
olive oil to add extra flavor. Wild rice, brown rice, or
orzo pasta would also be nice with this. Whichever you
choose, toss with a little olive oil, salt & pepper.

Nutritional Info is displayed

in relation to your personal
data, that could be imported
25 serves 590 from myfitnesspal or input
mins calories manually. If clicked, it will
4 show this meal in relation to
i your daily caloric intake goals

When this is clicked, the other

Ingredients US Metric nutritional info is alternated:

25g
Carbs
You can adjust the ingredients gluten dairy
vegan veggie paleo
based on dietary preferances, free free
which will adjust automatically in
the cooking directions below.
These preferences are revealed
after clicking the pen tool
+ 1 1 4 tablespoons olive oil, approximately + 10 ounces Baby Spinach, rinsed and dried

+ 3 3 4 garlic cloves, chopped + 2 1 2 tablespoons balsamic vinegar (to taste)

1 1 4 salt, to taste + 1 2 cup low sodium chicken broth (to taste)

+ 1 1 4 pepper, to taste + 1 2 cup canned tomato, diced (undrained)

+ 4 (5 ounce) boneless skinless chicken breast + 2 1 2 cups couscous or 2 1 2 cups rice or 2 1 2

cups pasta, cooked, to serve over, seasoned however
you prefer

grocery list

Cooking
Cooking directions can be
tailored to fit your lifestyle. So if
you are cooking with someone
with else, then the directions are
alone friends adjusted to split the steps for
time optimization.

Heat a large saute pan over medium-high heat. Lower the heat to medium and add the balsamic vinegar and
person 1 person 2
Add the olive oil and garlic and cook about 1 minute. chicken broth to the pan and stir, scraping the bottom of the pan

Very lightly season chicken with a bit of salt and a hearty to remove any browned bits.
If your meal planner has more
grinding of pepper. Add the tomatoes, raise heat and cook until reduced to your
than one recipe saved for the
day, then you can choose to Integrate Welsh Eggs Recipe liking, about 3 to 5 minutes, seasoning to taste with pepper and
integrate the other steps of the
recipes within the steps of the Add the chicken to the pan and cook about 4-6 minutes per salt if desired.
current one, to optimize time
side, or until cooked through and juices run clear (time will vary Integrate Welsh Eggs Recipe

based on thickness of your chicken pieces). Butter 6 ovenproof dishes lavishly.

Remove the chicken, jkeep warm, and set aside. Break the eggs in a saucer and then slip the eggs (2) over the

To the same pan, add the spinach and cook just until barely surface of the cheese.

wilted, about 1 to 2 minutes. Sprinkle the remainder of the cheese over the surface of each
Click to collapse the integration
Remove from the pan and set aside. dish.
of the second integrated recipe
To serve, set out your seasoned couscous, orzo or rice on a

platter, then sprinkle the spinach over the top, then place chicken

on top of the spinach and drizzle with the balsamic tomatoes.

There isnt a ton of sauce, so if you like things very saucy, you

may wish to make extra sauce (I was happy with the amount as

listed though).

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The proposed redesign above is based on the

previous data analyzed. With a clear organization
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t his/her preferences and lifestyle, and therefore
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tional features are explained above in the diagram.
Recipe Page Template || Rawan Kobeissi || Spring 2017

Masthead

Recipe Balsamic Chicken With Baby Spinach

Title

Share/Print
(3)
(?) Reviews
By: HeatherFeather
Author name
Recipe
Photo DESCRIPTION
Recipe
Description
This was so delicious, elegant looking, and really quite
easy. Nice last minute company dish. I served this over
couscous cooked it in chicken broth and drizzled with
olive oil to add extra flavor. Wild rice, brown rice, or
orzo pasta would also be nice with this. Whichever you
by author
choose, toss with a little olive oil, salt & pepper.

Cooking
Time 25 serves 590
calories Total
mins
4 Calories
Yield

Ingredients Ingredients US Metric Unit choice

Dietary vegan veggie gluten

free
dairy
free
paleo
Options

+ 1 1 4 tablespoons olive oil, approximately + 10 ounces Baby Spinach, rinsed and dried Ingredients
+ 3 3 4 garlic cloves, chopped + 2 1 2 tablespoons balsamic vinegar (to taste) listed based on
dietary options
+ 1 1 4 salt, to taste + 1 2 cup low sodium chicken broth (to taste)

+ 1 1 4 pepper, to taste + 1 2 cup canned tomato, diced (undrained)

+ 4 (5 ounce) boneless skinless chicken breast + 2 1 2 cups couscous or 2 1 2 cups rice or 2 1 2

cups pasta, cooked, to serve over, seasoned however
you prefer

grocery list View

Grocery List
Cooking Cooking

Helping option 1 option 2

with
alone friends
Cooks choice

Heat a large saute pan over medium-high heat. Lower the heat to medium and add the balsamic vinegar and Step by Step
person 1 Add the olive oil and garlic and cook about 1 minute. person 2
chicken broth to the pan and stir, scraping the bottom of the pan arranged based
Very lightly season chicken with a bit of salt and a hearty to remove any browned bits. on choosing to
grinding of pepper. Add the tomatoes, raise heat and cook until reduced to your cook alone or
Integrate Welsh Eggs Recipe liking, about 3 to 5 minutes, seasoning to taste with pepper and
with others
Add the chicken to the pan and cook about 4-6 minutes per salt if desired.

side, or until cooked through and juices run clear (time will vary Integrate Welsh Eggs Recipe

based on thickness of your chicken pieces). To serve, set out your seasoned couscous, orzo or rice on a

Remove the chicken, jkeep warm, and set aside. platter, then sprinkle the spinach over the top, then place chicken

To the same pan, add the spinach and cook just until barely on top of the spinach and drizzle with the balsamic tomatoes. Steps from other
wilted, about 1 to 2 minutes. There isnt a ton of sauce, so if you like things very saucy, you Recipe if choose
Remove from the pan and set aside. may wish to make extra sauce (I was happy with the amount as to cook more
listed though).
than one dish at
once

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divided by kind
of review

Add Review write your review here

The template of the redesigned recipe page

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Recipe Classication Scheme || Rawan Kobeissi || Spring 2017

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