Aunt Pats Lasagna Food

AUNTY PASTO'S SEAFOOD LASAGNA

Aunty Pasto's Seafood Lasagna image

This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party. I have served this dish to so many of my friends, and they have all asked for the recipe.

Provided by Lucille

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 1h35m

Yield 8

Number Of Ingredients 17

Ingredients

8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
½ teaspoon salt
⅛ teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
⅓ cup milk
⅓ cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms

Steps:

Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 28.2 g, Cholesterol 209.4 mg, Fat 25 g, Fiber 1.5 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 1216.6 mg, Sugar 3.9 g

AUNT ANGIE'S LASAGNA RECIPE

Aunt Angie's Lasagna Recipe image

Provided by Food Network

Categories main-dish

Time 2h30m

Yield 12 servings

Number Of Ingredients 23

Ingredients

5 pounds ground beef
5 eggs, beaten
4 cups bread crumbs
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic
1/4 cup chopped parsley leaves
1/2 pound grated Romano cheese
1 1/2 pounds ground beef
1 cup each carrots, celery and onion, roughly chopped in food processor
1 gallon ground pear tomatoes
1/2 tablespoon salt
1/2 tablespoon ground black pepper
1/2 tablespoon chopped garlic
1/2 tablespoon fennel seed
2 bay leaves
1/2 tablespoon chopped basil leaves
1 pound cooked lasagna pasta (about 10 pieces)
4 pounds meatball mix
2 pounds ricotta cheese
2 pounds mozzarella cheese
1/2 cup Romano cheese
32 ounces meat sauce

Steps:

For the Meatball Mix: Preheat oven to 375 degrees F.
In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.
For the Meat Sauce: In a stock pot (or large cooking vessel) brown the ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let simmer for 2 hours.
For Aunt Angie's Lasagna: Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.

AUNT MAY'S LASAGNA

Aunt May's Lasagna image

Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.-Angie Estes, Elko, Nevada

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (28 ounces) stewed tomatoes
2 cans (6 ounces each) tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
9 lasagna noodles
1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer 40-50 minutes or until thickened., Meanwhile, preheat oven to 350°. cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives., Spread a fourth of the sauce in a greased 13x9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 412mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.

PAT'S LASAGNA MEAT SAUCE

Pat's Lasagna Meat Sauce image

A lot of folks have their own good thoughts about lasagna ingredients, (Have you EVER had any BAD lasagna? I haven't!), but they don't always have a standard recipe for the sauce. Here, I've taken a canned spaghetti sauce, (I use Hunt's Garlic and Herb brand -- it tastes good and it's cheap!), and converted it to a nice mellow and hearty meat sauce for lasagna or for any other Italian dish requiring a tomato-based meat sauce. I have used this basic recipe for many years, making slight adjustments to the flavor as I made it each time. For about the past two years, I've decided that now, it's exactly the flavor I want for my large-pan lasagna. The end product does NOT have the tangy, tart flavor of basic spaghetti sauce, in fact, it's almost semi-sweet. I don't usually use the minced garlic in this one but if you like garlic, add all you want. I recommend adding any minced garlic AFTER the sauce has been blended -- sautéing the garlic along with the onions can make the sauce a little bitter. Many times I have used this sauce to make a huge pan of lasagna that I was taking to the homes of loved ones after a funeral. In every instance, it was always well-received by the families and the crowd went for the lasagna before anything else. I never see leftovers. This recipe makes a LOT of sauce but you'll be glad to have the extra in the freezer (I use sturdy, quart zip-lock bags) for spaghetti later at the end of a hectic day when you don't feel much like cooking -- it goes really well with store-bought meatballs too -- I get the Italian ones at Sam's Club. In any case, I hope you enjoy this Italian meat sauce as much as my own family does.

Provided by Bone Man

Categories Sauces

Time 50m

Yield 1 gallon

Number Of Ingredients 9

Ingredients

2 lbs ground chuck, slightly browned and drained
3 tablespoons olive oil
2 large white onions, chopped
52 ounces spaghetti sauce, canned (no meat)
8 ounces chicken broth
1/2 cup dry red wine (e.g., merlot)
2 tablespoons honey (or sugar)
1 tablespoon Italian spices (see directions)
8 fresh garlic cloves (optional)

Steps:

Don't "fry" the burger -- just brown it slightly and drain off any excess grease. I use a potato masher to eliminate any chunks of burger.
In a large cooking pot over medium-high heat, pour in the olive oil and sauté the onions until they begin to caramelize a bit. At this point, add all remaining ingredients, including any minced garlic if you choose to use it.
Reduce the heat to low and allow the sauce to simmer, covered, for 30 minutes. Stir every 5 minutes or so. Do not cook more than 30 minutes or the sauce will begin to "separate" from the meat.
Use your sauce in your pasta dish after it cools a bit.
For the ITALIAN SPICES, I always use Dee514's excellent blend. To make up a batch, (for all things Italian!), blend: 2 tablespoons basil; 2 tablespoons marjoram; 1 tablespoon garlic powder; 1 tablespoon oregano; 1 tablespoon thyme; 1 tablespoon crushed, dried rosemary; 1 tablespoon crushed red pepper flakes. Recipe #38293.
NOTE: Just in case you're wondering what I DO put in my lasagna, it's layered lasagna noodles (pre-cooked); ricotta cheese; cottage cheese; Sharp Cheddar Cheese; Parmesan or Manchego cheese (the latter is absolutely delicious and mild); Mozzarella cheese; and; frozen spinach (1/2 box). I top the dish by sprinkling on a little dried basil. It takes a deep casserole dish for all these layers -- the cheap throw-away aluminum turkey roasters, sprayed with PAM, are best but you have to double them. I cover it with aluminum foil, bake at 375°F for about 45 minutes, then take the cover off, and then bump the temperature up to 400°F for another 15 minutes until I get some browning on top.

Nutrition Facts : Calories 3346.9, Fat 156.3, SaturatedFat 40.1, Cholesterol 589.7, Sodium 8981.5, Carbohydrate 244.7, Fiber 10.5, Sugar 187.3, Protein 212.9