BALSAMIC LASAGNA
What a yummy lasagna! If you want it low-fat, just switch the ricotta to low-fat or no-fat, then switch the eggs to just egg whites.
Provided by Chef Kiddle
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in pan. Saute onions until tender. Add garlic and saute another 30 seconds. Add balsamic vinegar and continue heating for about 1 minute, stirring often.
- Add the tomatoes, tomato paste, sugar, oregano, pepper flakes, basil, salt, and pepper. Simmer until sauce is thick, about 20 minutes. Stir often, then set aside.
- Cook the lasagna noodles in 4 quarts of lightly salted water until they are al dente, about 8 minutes. Drain, rinse with cold water, and let cool.
- Combine the ricotta, eggs, and parsley. Stir well and set aside.
- Combine the mozzarella and gouda in a bowl. Set aside.
- To assemble the lasagna, start with some tomato sauce on the bottom, then noodles, then ricotta mixture, then a little shredded cheese. Repeat this order twice. The last layer should be tomato sauce topped with a little cheese.
- Bake the lasagna uncovered in a 350 degree oven about 40 minutes.
Nutrition Facts : Calories 584.7, Fat 25.1, SaturatedFat 12.5, Cholesterol 139.7, Sodium 985.3, Carbohydrate 65.1, Fiber 6.9, Sugar 17.5, Protein 27.4
THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
LASAGNA WITH BALSAMELLA SAUCE
A friend gave me this recipe. I tweaked it a little. It's a little time-consuming, but very different and very good.
Provided by CaramelPie
Categories Cheese
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Saute garlic in oil in a large saucepan over medium heat until lightly browned; add sausage and cook 2 to 3 minutes.
- Add shallots to pan and saute 1 minute; stir in tomato puree and basil. Bring to a boil; reduce heat and simmer 40 to 45 minutes. Add salt and pepper to taste.
- During the 40-45 minutes, combine ricotta mixture, and make Balsamella Sauce.
- Combine ricotta, parsley, eggs, sugar, and pepper to taste, stirring until smooth; set aside.
- To make Balsamella Sauce:.
- Melt butter in a sucepan over medium heat; remove from heat and add flour, stirring well.
- Add milk and cream to saucepan and beat with a wooden spoon until smooth.
- Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, until thickened. Reduce heat and simmer 2 to 3 minutes. Stir in salt, pepper, and nutmeg.
- Preheat oven to 350 degrees F.
- Spoon a small amount of Balsamella Sauce in the bottom of a greased 9x13x2 inch baking dish; top with lasagne noodles to cover. Layer 1/3 each of ricotta mixture, remaining Balsamella Sauce, and fontina cheese. Sprinkle with 1 tablespoon Parmesan cheese and top with 1/4 of tomato sauce. Cover with a layer of noodles. Repeat layers twice.
- Top with remaining tomato sauce and Parmesan cheese.
- Bake at 350 degrees F for 50 to 55 minutes. Let stand at room temperature 20 minutes before serving.
- Note: This makes a VERY full casserole. You may want to place the dish on a foil-lined baking tray to catch any boiled-over sauce.
Nutrition Facts : Calories 644, Fat 49.5, SaturatedFat 26.5, Cholesterol 232.6, Sodium 1021.4, Carbohydrate 18.3, Fiber 2.1, Sugar 5.5, Protein 33.5
BALSAMIC-GLAZED TUNA STEAKS
Simple to prepare but full of flavor, these tuna steaks have a slight sweetness, thanks to the delicious balsamic glaze. Ready in minutes, they're perfect for hectic days. -Laura McDowell Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.
Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 505mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
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13 TASTY SIDES FOR LASAGNA – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 129Published 2021-09-19
- Green Salad. Is there any meal that a green salad or comforting bowl of soup doesn’t make better? When it comes to sides for lasagna, you can’t go wrong with a fresh and colorful green salad and bread.
- Roasted Veggies. Are you wondering what to serve with lasagna? You can’t go wrong with roasted veggies. Any type of roasted vegetables are delicious when served with lasagna, but this is one of the side dishes for lasagna that uses Brussels sprout and green beans.
- Antipasto. When you’re serving lasagna, there’s almost nothing better you can offer your family or guests than a delicious antipasto platter for appetizers.
- Wedge Salad. Not the bland iceberg salad of your youth, this delicious wedge salad is a work of art. The iceberg lettuce is refreshing and crisp, and the salad is topped off with juicy cherry tomatoes cut in half, creamy blue cheese salad dressing, crispy real bacon bits, and beautiful crumbles of blue cheese.
- Bread Sticks. Bread and pasta go together like peanut butter and jelly! Having some delicious bread on hand to soak up the savory pasta sauce is a must.
- Steamed Veggies. Steaming vegetables is one of the most effective ways of preserving all of the wonderful vitamins and nutrients in the veggies. Besides the health benefits, steamed vegetables are absolutely delicious.
- Chicken Wings. If you have some meat lovers in your family, you may want to add a hearty meat side dish to your table when you serve lasagna. If you’re serving vegetarian lasagna or vegetable lasagna with spinach, it’s nice to have a side dish for the meat lovers in your family.
- Roasted Tomatoes. The tomato is ubiquitous in Italian cooking, and tomato dishes make excellent side dishes for lasagna. This tomato recipe will add tons of flavor to any pasta dish.
- Tomato Feta Salad. Lasagna is a pasta dish that is super filling by itself, so it’s great to pair this classic Italian casserole with something refreshing and light.
- Honey-Coated Carrots. We often see carrots used as an ingredient in many main dishes or side dishes, but it’s not every day we see carrots shining on their own.
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