8 Layer Lasagna Food

8-LAYER LASAGNA

Steps:

• Place porcini mushrooms in a small bowl with enough warm water to cover; let stand 30 minutes.
• Drain mushrooms. If a more pronounced mushroom flavor is desired, strain liquid through a fine mesh sieve and set aside. Chop mushrooms and set aside.
• Using a piece of kitchen twine, tie together bay leaf, rosemary, thyme, and 2 whole cloves; set aside.
• Melt 6 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and saute until golden brown, about 5 minutes. Add onions, celery, and carrots, reduce heat to medium, and cook until very soft but not brown, about 30 minutes.
• In a large skillet over medium-high heat, melt 6 tablespoons butter with 1 tablespoon olive oil. Add pork and cook until golden brown, about 8 minutes. Transfer pork to vegetable mixture, reserving skillet. Add tomato paste to pork and vegetable mixture and cook 2 minutes. Meanwhile, add Marsala to reserved skillet and bring to a boil, stirring with wooden spoon or spatula, scraping up all the browned bits from bottom of pan. Pour Marsala over pork and vegetable mixture, place saucepan over medium-high heat, and bring to a boil. Immediately reduce to a simmer and cook until liquid has reduced by one-third, 30 to 45 minutes. Add chicken stock, herb bundle, and mushroom soaking liquid (if using); stir to combine. Bring to a boil, reduce heat, and let simmer, partially covered, for 2 hours. Remove from heat, season with salt and pepper; set aside to cool. Remove herb bundle.
• Heat remaining tablespoon olive oil in large skillet over high heat. Add cremini mushrooms and reserved porcinis; season with salt and pepper. Cook, stirring occasionally, about 8 minutes. Fold mushrooms into pork mixture; set aside.
• Preheat oven to 350 degrees, with rack in center. Melt remaining 2 tablespoons butter. Brush 12 4 1/2-by-2-inch ramekins with melted butter. Place one pasta round in bottom of each ramekin. Top round with 1 teaspoon Parmigiano-Reggiano. Using a 1 1/2 tablespoons scoop, top cheese with 1 scoop of meat mixture, then 2 teaspoons bechamel sauce. Repeat process until you have 8 layers, finishing with pasta; keep in mind you may not need to use all the pork mixture. Top final layer of pasta with bechamel sauce and sprinkle with cheese.
• Transfer ramekins to baking sheet lined with parchment paper and fitted with wire rack. Cover ramekins with parchment-lined foil and bake until sauce is bubbly, about 15 minutes. Remove parchment-lined foil, increase heat to 425 degrees, and continue baking until crisp on top, about 10 minutes. Remove from oven and let stand 20 minutes. Serve immediately with extra cheese and meat sauce.

SEVEN LAYER LASAGNA

Steps:

• Preheat the oven to 450 degrees F.
• Cut each of the zucchini in half crosswise and then slice lengthwise into 1/4-inch strips. Toss with 1 tablespoon of the oil and a pinch of salt, and spread on a baking sheet. Cut the portabellas into 1/4-inch strips, and then toss in the remaining 1 tablespoon oil and a pinch of salt and place on a separate baking sheet. Roast for 7 to 8 minutes, then flip and roast until tender and starting to brown, 4 to 5 minutes. The portabellas may take a few minutes longer than the zucchini. Cool the vegetables. Reduce the oven temperature to 350 degrees F.
• While the vegetables roast, mix 1/2 cup of the Parmesan, the pepper, nutmeg, ricotta, eggs, basil and 1 teaspoon salt in a large bowl until well combined.
• Spread 1 1/2 cups of the marinara in the bottom of a baking dish and top with an even layer of uncooked lasagna noodles (about 5). Top the noodles with 1 1/2 cups of the ricotta mixture, spreading as evenly as possible. Evenly distribute half of the roasted veggies over the ricotta and top with 2 cups of the spinach. Add another 1 1/2 cups of marinara and another layer of noodles. Repeat with another 1 1/2 cups ricotta, the other half of the roasted vegetables, half of the mozzarella slices, the remaining 2 cups spinach, 1 1/2 cups of marinara, and then another layer of noodles. For the final layer, spread the remaining 1 1/2 cups ricotta, another layer of noodles, 1 1/2 cups of marinara, the remaining mozzarella slices, and then top with the remaining 1/2 cup of Parmesan.
• Bake for 1 hour covered with foil. Then remove the foil and bake until bubbly and beginning to brown, 20 to 25 minutes. Rest the lasagna 15 to 20 minutes before serving.

TEN-LAYER LASAGNA BOLOGNESE

Steps:

• Preheat the oven to 375 degrees F.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
• Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
• Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
• Remove from the oven, let stand for at least 5 minutes and then cut and serve.

LASAGNA NOODLES FOR 8-LAYER LASAGNA

Steps:

• Place flour into the bowl of an electric mixer fitted with the dough hook attachment. Mix together yolks and milk in large bowl. Add salt and olive oil. With mixer on low, slowly add egg mixture to flour; mix until well combined. Increase mixer speed to medium and knead until dough pulls away from sides of bowl and is smooth and elastic, about 5 minutes.
• Transfer dough to work surface lightly dusted with semolina flour and knead until smooth. Wrap dough in plastic wrap and let rest at room temperature for 2 hours before rolling, or store in an airtight container, refrigerated, up to 1 day.
• Dust work surface lightly with semolina flour. Divide pasta dough into 16 pieces and flatten each piece with the palm of your hand. Roll each piece of dough through a pasta machine, working from largest setting to smallest setting, passing dough through each setting twice. Using a 4 1/2-inch round cutter, cut pasta sheets into 96 rounds (6 per sheet). Lay pasta rounds on prepared work surface, covered with a damp kitchen towel as you work.
• Bring a large pot of salted water to a boil. Working in batches, add pasta to boiling water and cook 2 minutes. Drain, and transfer to a baking sheet lined with a kitchen towel, layering kitchen towels between cooked pasta.

THE BEST LAYERED LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
• Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
• In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
• In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
• Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
• Enjoy!

100-LAYER LASAGNA RECIPE BY TASTY

Steps:

• Lay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a ½-inch (1 cm) gap in between each cluster.
• Fold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil.
• Fold the top and bottom flaps of foil over, creasing and pressing flat.
• Flip the foil sheet onto the table so that it's now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside.
• In a large pot, melt the butter over medium heat.
• Whisk in the flour, cooking until the mixture reaches a light golden color.
• Slowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil.
• Transfer the béchamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside.
• Heat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren't browning.
• Add in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces.
• Cook the beef, stirring occasionally, until half of the liquid has evaporated.
• Add in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps.
• Turn down the heat to low, and simmer, covered, for about 2 hours.
• Preheat oven to 350°F (180°C).
• To assemble, line a greased 9x9-inch (23x23-cm) square baking pan with 2 sheets of foil that extend over the sides.
• Spread a thin layer of béchamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of béchamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and béchamel. Alternate the direction of the lasagna sheets after every layer.
• After 50 layers, place the foil box over the lasagna, helping it stay upright and stable.
• Continue with the layering process until the 99th layer.
• Sprinkle Parmesan on top, then cover the whole lasagna with foil.
• Bake for about 1½ hours, uncovering the foil halfway, until the top is a deep golden brown.
• Cool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board.
• Peel away the foil walls, then sprinkle the top of the lasagna generously with chives.
• Cut and serve.
• Enjoy!

5 LAYERED LASAGNA

Steps:

• Boil lasagna noodles until soft.
• Cook beef and onion in big fry pan for 10 min or until thoroughly cooked.
• Add spaghetti sauce, Italian seasoning, and parsley. Simmer for 5 minute.
• Drain noodles and rinse with cold water (this makes it easier to work with).
• Spray/grease 9 X 13 pan.
• Put 3 noodles across bottom of pan (1st layer).
• Put half of spaghetti sauce on top.
• Put 3 more noodles across (2nd layer).
• Put ½ of mozzarella cheese on top.
• Put 3 more noodles across (3rd layer).
• Put all of cottage cheese on top.
• Put 3 more noodles across (4th layer).
• Put the remaining spaghetti sauce on top.
• Put 3 more noodles across (5th layer).
• Sprinkle the rest of the mozzarella cheese, cheddar and parsley on top.
• Bake at 400 F for 10 minute until cheese is melted on top.