Broken Florentine Lasagna Bake Food

BROKEN FLORENTINE LASAGNA BAKE(RACHAEL RAY)

Steps:

• Preheat the oven to 375°F.
• Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper, and nutmeg, and cook for a couple of minutes to thicken. Stir in half the Parmigiano (about 3/4 cup). Set the sauce aside.
• Heat the EVOO in a large cast iron skillet over medium high heat. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper.
• Break the pasta sheets into large pieces. Toss them into the pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese.

LABRADOR LASAGNA BAKE

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine cottage cheese and spinach. Take each lasagna noodle and place 2 teaspoons of mixture at one end, then roll up. Place in an 8 by 8-inch baking pan that has been sprayed with a non-stick cooking spray. Continue until all are rolled up. Set aside.
• Mix the flour and milk in a small covered container and shake until blended. Place in a small saucepan over medium heat and stir constantly until slightly thickened. Add chopped tomato and pour over noodles.
• Garnish the top with parsley or oregano and minced garlic if desired. Bake at 350 degrees for 20 minutes

BROKEN FLORENTINE LASAGNA BAKE

Steps:

• Place a medium pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook for about one minute. Slowly whisk the milk into the butter-flour mixture and season with salt, pepper and nutmeg. Let it thicken a couple of minutes then stir in about a cup of the Parmigiano Reggiano cheese. Set the sauce aside. Place a large skillet over medium-high heat. Put olive oil in and toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the spinach and wilt it down. Season the greens with salt and pepper. Break the lasagna sheets into large pieces. Boil them till they are very al dente. Drain and put into skillet with greens. Pour the sauce into the skillet stirring to evenly incorporate everything. Transfer to a baking dish sprayed with Pam. Smooth the top down and sprinkle the remaining 1/2 cup of Parigiano Reggiano over the top of the lasagna. Cover with foil and bake for 30 minutes. Remove the foil and let it finish uncovered for about 15 more minutes to brown the cheese.

CHICKEN FLORENTINE LASAGNA

Steps:

• Pre-cook your lasagna noodles according to the package directions. Set aside.
• Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
• Add the flour and cook for 1 minute.
• Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
• Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
• Stir until cheese has melted and add chicken breast and spinach. Set aside.
• In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
• Begin to layer the lasagna (I used a deep 9x9 stoneware dish I had, but a 13x9 dish would work as well).
• Spread a small amount of sauce over the bottom of your pan.
• Cover sauce with one layer of pasta.
• Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
• Cover the cheese with 1/3 of the remaining sauce.
• Add another layer of pasta.
• Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
• Cover the cheese with 1/2 of the remaining sauce.
• Add a final layer of pasta.
• Cover the pasta with the remaining sauce and cover the pan with foil.
• You will have some mozzarella and parmesan cheese leftover. Reserve this for later.
• Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
• Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
• Let the lasagna rest for 15-20 minutes before serving.