The Most Amazing Super Cheesy Lasagna | Christine Cushing
This creamy, bubbly three cheese lasagna will have everyone begging for seconds. The mouthwatering layers of ricotta, bechamel, tender fresh pasta and flavourful Parmigiano are the perfect contrast to the fresh spinach earthy wild mushrooms. You must try it. FULL RECIPE BELOW.
** Watch Secrets to a Perfect Bechamel - White Sauce** :
RECIPE: 3 CHEESE LASAGNA
Ingredients:
1 lb. fresh lasagna sheets (450 g), 8 sheets , see recipe below or store bought
2 Tbsp. butter (25ml)
2 Tbsp olive oil (25ml)
1 lb. assorted wild mushrooms, sauteed (450gm)
1 oz dried wild mushroom, rehydrated in hot water and lifted gently to remove any sand, chopped
1 large onion, finely sliced 1 large clove garlic, chopped
1 tsp. chopped fresh thyme (5 ml)
1/4 cup chopped fresh basil and parsley (50 ml)
Grated zest of 1 lemon
juice of ½ lemon
freshly cracked black pepper 1 batch bechamel sauce, recipe below salt and pepper to taste
1/2 lb. ricotta (about 1 cup) (200 gm)
1/3 cup freshly grated Parmigiano Reggiano (65 gm) or to taste
¾ cup Buffalo Mozzarella, torn into pieces (125 gm)
1 lb. spinach, stems trimmed, blanched and squeezed.
Fresh Pasta:
** Watch Homemade Fresh Pasta** : for more in-depth instructions
325 gm 00 flour ( approx. 2 cups / 500 ml) more or less depending on humidity and size of eggs
3 large whole eggs
Measure flour into a medium bowl and make a well in the centre. Add the eggs and whisk with a fork incorporating a little flour at a time.
Dough may not take all the flour so save a bit of the flour to blend in at the end if dough is too wet.
Knead by hand until mixture comes together into a firm ball. Dough will seem dry at this point and will soften up once rested. Wrap and let rest 30 minutes.
Using a pasta machine or attachment pass the dough through machine decreasing the thickness gradually until desired thickness is achieved.
Cook pasta in boiling salted water until just al dente (about 4 min). Strain and rinse in cold water and strain. Transfer to shallow dish and toss in olive oil to prevent sticking. Set aside. Cover to prevent crusting.
Mushrooms preparation:
In a medium frying pan heat ½ the butter and add onion and garlic and sauté until translucent.
Transfer to a bowl. To same pan add remaining butter and olive oil and sauté mushrooms over high heat until mushrooms are golden and liquid has reduced.
Note: At this point in the video, I added the chopped rehydrated mushrooms – optional.
Add back the onions and lemon juice and cook for 1 minute. Add the fresh chopped herbs and freshly cracked pepper and salt. Taste for seasoning.
BECHAMEL SAUCE:
* Watch Secrets to a Perfect Bechamel - White Sauce * : for more in-depth instructions
Ingredients:
1/3 cup butter (75 gm)
1/3 cup + 1 Tbsp. flour (75gm)
5 cups milk (1250 ml)
pinch freshly grated nutmeg
salt and pepper to taste
In a medium saucepan, over medium heat melt butter. Add the flour and stir with wooden spoon, until a paste forms. Remove from heat and add the cold milk a little at a time while stirring well between each addition. Return to heat once all the milk is added and mixture is smooth.
Continue stirring over medium heat until sauce comes to a boil and thickens. Add a pinch of nutmeg and season with salt and pepper to taste. Add some of the parmesan cheese and stir. Add the squeezed spinach and stir until warmed through.
NOTE: as the Bechamel cools it will thicken slightly, I added 1/3 cup milk to it, so the lasagna is a bit looser when baked.
Preheat oven to 350 degrees F. Drizzle olive oil on the bottom of a 9 x 13 x 2-inch baking dish.
Assembly:
Layer lasagna as desired starting with pasta and alternating bechamel, ricotta cheese, mushrooms and grated Parmigiano. Season well between each layer. Finish with layer pasta and arrange torn mozzarella equally on top, covering pasta. Drizzle with remaining bechamel and grated Parmigiano cheese. Bake lasagna in oven for about 35-40 minutes or until golden and bubbly. You should have 6 layers of pasta and 5 layers filling.
Serves 8
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How to Make Ricotta Cheese Mixture for Lasagna | Ricotta Cheese Filling | Watch Learn Eat
If you want to make a delicious lasagna, baked ziti, manicotti or stuffed shells, start with this simple ricotta cheese mixture.
Get the printable recipe:
Ingredients
32 oz ricotta cheese (2 lb. container)
½ cup shredded mozzarella cheese (*see notes below regarding using vegetarian-friendly cheese if desired)
⅓ cup grated Pecorino Romano cheese (*see notes below regarding using vegetarian-friendly cheese if desired)
2 eggs
Freshly ground black pepper to taste
½ cup fresh parsley leaves (finely chopped)
½ tsp garlic powder (optional)
Instructions
Place ricotta cheese in a large mixing bowl.
Add mozzarella and Romano cheeses and stir.
Stir in eggs.
Add in black pepper and parsley as well as the garlic powder if you're using it. Stir together and refrigerate until ready to use (use within 24 hours).
(Please refer to the post above for instructional photographs for this recipe)
Notes
This recipe can be used for 16 oz. lasagna noodles, 16 oz. ziti or penne pasta, 8-12 oz. jumbo shells, or a count of 12-16 manicotti shells (traditional or gluten-free).
*Note that Romano cheese is often not considered vegetarian-friendly as it traditionally contains animal rennet. For a vegetarian-friendly alternative, omit the Pecorino Romano cheese and replace it with vegetarian-friendly Parmesan cheese. Also ensure the brand of mozzarella you are using is vegetarian-friendly.
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Recipe For Lasagna With Ricotta Cheese, Mozzarella & Parmesan | Easy Lasagna | Cooking Up Love
Recipe For Lasagna With Ricotta Cheese, Mozzarella and Parmesan with homemade meat sauce.
Our easy recipe for making lasagna with layers of homemade meat sauce and noodles, layered with a ricotta, mozzarella and parmesan blend, and then topped with more parm! This recipe is so good, it’s the kind of lasagna you dream about and this homemade lasagna is easy enough for weeknight dinners, it’s perfect for making ahead or and it’s one of my favorites for making two and sharing one with a friend.
Recipe For Lasagna With Ricotta Cheese, Mozzarella & Parmesan
2 lb ground beef
1 tablespoon tomato paste
28 oz whole peeled tomatoes
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
16 oz ricotta cheese
16 oz mozzarella cheese, grated
1 cup parmesan, grated
1 box lasagna noodles
Recipe For Lasagna With Ricotta Cheese, Mozzarella and Parmesan Directions
Homemade Meat Sauce
Brown the ground beef, and drain off any extra fat. Add 1 tablespoon tomato paste, and cook for 1 - 2 minutes. Add the tomatoes, crushing large tomatoes, and stir. Add the spices, stir and simmer for 1 - 2 hours.
Ricotta Cheese Mixture
Mix together the ricotta, mozzarella and 1/2 cup of parmesan.
Cook the lasagna noodles according to package directions. Remove from water, and let cool laying flat in a single layer on a clean kitchen towel.
Assemble the lasagna in layers. Top with the reserved grated parmesan cheese. Cover with foil and bake in 350 degree preheated oven for 45 minutes. Remove the foil, and return the dish to the oven. Cook for another 15 minutes to brown the cheese on top.
Let sit for 15 -20 minutes before serving.
Beef & Cheese Lasagna (Christmas Dinner) | Food Wishes
Lasagna is an Italian-American Christmas tradition, and this is my favorite version! Visit for more info and over 1,500 more original video recipes! I hope you like this
How To Make The Easiest, Cheesiest Lasagna Ever | Delish Insanely Easy
Lasagna is a classic comfort food that's pretty hard to mess up, but perfecting it is the real challenge. This easy, cheesy recipe will be a hit at family dinners all season long.
Full recipe + instructions:
Homemade Spaghetti Sauce:
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