CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
PERFECT LASAGNA BOLOGNESE
Authentic Bolognese sauce is slow-cooked to perfection, and then spread over fresh lasagna noodles covered with béchamel sauce. This is the best and only lasagna recipe you will ever want. For better results, always use the highest quality ingredients available, from the salt to the meat and wine.
Provided by gem
Categories World Cuisine Recipes European Italian
Time 6h43m
Yield 12
Number Of Ingredients 24
Steps:
- Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
- Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
- Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
- Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
- Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
- Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
- Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.
Nutrition Facts : Calories 648.1 calories, Carbohydrate 46.1 g, Cholesterol 120.9 mg, Fat 33.8 g, Fiber 2.7 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 689.2 mg, Sugar 8.3 g
BACHELOR'S LASAGNA
One of the bachelors at work gave me this recipe, so you know it has to be easy! And we think it's just as tasty as the homemade version. Makes a great leftover and is even more yummy warmed up. This is another great recipe for kids to make. From the kitchen of Rusty Sharp, Saint Louis MO.
Provided by Tona C.
Categories < 4 Hours
Time 1h30m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 3
Steps:
- Spray a 9x12 baking dish with Pam.
- Lay raviolis evenly across the bottom of the pan.
- Spread 3/4 of the shredded cheese on top of pasta.
- Pour meat sauce over the top.
- Bake at 350 degrees for about 1 1/4 hours or until bubbly.
- Top with remaining cheese the during the last 15 minutes of baking.
Nutrition Facts : Calories 340.2, Fat 25.3, SaturatedFat 14.9, Cholesterol 89.6, Sodium 711, Carbohydrate 2.5, Sugar 1.2, Protein 25.1
THE BEST LASAGNA
This classic lasagna is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family, and freezes well, too.
Provided by Elise Bauer
Categories Dinner Casserole Comfort Food Freezer-friendly Casserole Lasagna Pasta
Time 1h45m
Yield 8
Number Of Ingredients 21
Steps:
- Put pasta water on to boil Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
- Heat the oven to 375°F
- Bake Cover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.
Nutrition Facts : Calories 813 kcal, Carbohydrate 30 g, Cholesterol 183 mg, Fiber 3 g, Protein 60 g, SaturatedFat 26 g, Sodium 1849 mg, Sugar 6 g, Fat 51 g, ServingSize Serves 8, UnsaturatedFat 0 g
LASAGNA BOLOGNESE 101
The food of Emilia Romagna differs from that of the rest of the country in its richnes and complexity; Bolognese lasagna-with its venerated meat sauce-is no exception.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- To cook pasta, add salt and 1 pound lasagna noodles (cook fresh noodles in batches of four) to a large pot of boiling water. Cook, stirring occasionally, until barely tender, 1 to 2 minutes for fresh or 6 to 8 minutes for dried. With tongs, transfer noodles to a bowl of very cold water to stop the cooking. Separate any that are stuck together. Lay noodles flat on baking sheets lined with clean kitchen towels; pat dry.
- Preheat oven to 425 degrees, with rack in top third. Butter a 9-by-13-by-2-inch ceramic or glass baking dish; cover bottom with a layer of noodles. They should fit snugly but not overlap. Trim to fit dish.
- Spread 1 1/4 cups ragu over noodles. Drop 2/3 cup bechamel in dollops over ragu. Gently spread bechamel with a rubber spatula. Sprinkle with 1/4 cup grated Parmigiano-Reggiano cheese. Repeat these layers three times.
- Top with a layer of noodles. Spread 1/3 cup bechamel on top; sprinkle with 1/3 cup cheese. Season with freshly ground pepper, and drizzle with olive oil. Bake until the lasagna is golden brown and bubbling, about 25 minutes. Let stand 10 minutes before cutting with a serrated knife.
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Ratings 21Calories 386 per servingCategory Main Course
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions for the minimum cook time. Then, drain the noodles and rinse them with cold water. You can lay them out on parchment paper to keep them from sticking together.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes, stirring occasionally. Add the ground beef and cook, crumbling, until the beef is browned. Season with salt and pepper. Add the minced garlic and cook, stirring, for 30 seconds.
- Add the marinara sauce, Italian seasoning and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally.
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- Roll one dough ball to a thickness of 9 Post-it® Notes on a lightly floured surface. Using a sharp knife, cut the sfoglia into 3 pieces measuring about 16 x 8 inches. Lightly flour another surface and set the pieces on it to dry, uncovered, for about 15 minutes, flipping midway through the drying time. Reserve the scraps, which you may need to fill in any gaps when assembling the lasagna.
- Line two baking sheets with parchment paper and set aside. Bring a large pot of water to a boil over high heat. Season the water with salt. When the salt dissolves, add 1 pasta sheet and blanch for 30 seconds. Using a spider, transfer the pasta to the prepared baking sheet to cool. Once the pasta is cool enough to handle, smooth it out. Repeat with the remaining 5 pasta sheets.
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