CATELLI'S 10 LAYER LASAGNA WITH DOMENICA'S SAUCE
Provided by Food Network
Time 2h30m
Yield 10 main course servings or 20 side dish servings
Number Of Ingredients 19
Steps:
- For Domenica's sauce: Lightly saute the garlic and chili flakes in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes.
- For the three-cheese filling: Mix together ricotta, goat cheese, Parmesan, basil, mint, nutmeg and some salt and pepper in a bowl.
- For the pasta: Place the yolks in the base of a stand mixer fitted with the paddle attachment and turn on low speed. Start slowly adding flour. As the dough starts to come together, scrape down the sides of the bowl. Remove the dough and knead until smooth and not sticky. Let rest for 20 to 30 minutes.
- Cut dough into four quarters. Roll the quarters through a pasta machine, starting with the widest opening, taking it through each opening once or twice and finishing with the smallest opening. (You should be able to see through the finished pasta sheets.)
- Cut sheets into pieces that will fit in a 9-by-13-inch baking pan.
- Boil a pot of water and cook pasta sheets for about 1 minute, then remove them and put them in ice water to stop the cooking. Remove the sheets and lay out on clean kitchen towels or napkins.
- For the thyme bechamel: Heat the butter and flour in a saucepan over medium heat and stir together for a minute. Add the milk, thyme and some salt and pepper and cook until mixture starts to thicken. Turn off heat and set aside.
- To assemble: Preheat oven to 375 degrees F.
- Coat a large baking dish with olive oil. Lay a sheet of pasta in the bottom and spread with a thin layer of bechamel and cheese filling. Spread with a rubber spatula or large metal spoon. Add a layer of pasta, then spread a layer of tomato sauce on that.
- Repeat this assembly until the pasta is all layered. Finish the top layer with tomato sauce and bechamel and sprinkle with Parmesan and basil. Cover with foil and bake for 24 to 30 minutes. Remove foil and cook for an additional 10 minutes.
EASY LASAGNE - CATELLI®
One serving of Catelli® Healthy Harvest® pasta contains 75% of your recommended daily whole grain intake. Made from all-natural, 100% whole grain Canadian wheat, known to be among the best in the world, Catelli® Healthy Harvest® is a very high source of fibre and, most importantly, it tastes great too. Try it for yourself in one of our tailored recipes and see why eating healthy has never been so easy.
Provided by CATELLI®
Categories Comfort Food, Family Friendly, Lasagne, Most Popular
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (180°C). Brown the meat in a Dutch oven set over medium-high heat; drain. Add pasta sauce and water; simmer for 10 minutes. Stir ricotta cheese with half the mozzarella cheese, the Parmesan cheese, eggs, parsley, salt and pepper in a separate bowl.
- Spread one quarter sauce in bottom of a lasagna pan. Arrange 3 uncooked noodles lengthwise over sauce. Cover with one quarter sauce. Spread half of the ricotta filling over sauce. Repeat layers of lasagna, sauce and ricotta filling. Top with remaining noodles, sauce and mozzarella cheese. Cover with foil.
- Bake for 45 minutes. Uncover and bake for 10 minutes or until bubbly. Let stand for 10 minutes before cutting
CLASSIC LASAGNA
I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite. This recipe comes from my mother. I think she got it off the back of a "Mueller's Lasagna box.
Provided by keen5
Categories Meat
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In large heavy pan lightly brown beef and onion in oil.
- Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
- Meanwhile cook lasagne as directed; drain.
- In 13x9x2" baking pan, spread about 1 cup sauce.
- Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
- Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
- Allow to stand for 15 minutes; cut in squares to serve.
- Makes 8 servings.
- I make this a lot and serve with Italian garlic bread and salad.
- It always gets a rave review, especially if the mozzarella strings with every bite.
Nutrition Facts : Calories 506.1, Fat 29.8, SaturatedFat 14.5, Cholesterol 101, Sodium 1453, Carbohydrate 28.1, Fiber 3.7, Sugar 7.3, Protein 33
BARILLA NO-BOIL LASAGNA
This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I've been making this now for 3 years and everyone agrees--the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or "new baby" meal for a friend!
Provided by Monica in PA
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
- If you choose not to use the parmesan, just add more mozzarella.
- Set aside.
- In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
- Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
- Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
- Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
- For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
- Bake covered with foil for 50-60 minutes.
- Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
- Let stand 15 minutes before serving.
- If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
CLASSIC VEGETARIAN LASAGNE - CATELLI®
This pasta is amazingly versatile and pairs well with just about any type of sauce, not just traditional tomato sauce and meatballs. This tried-and-true meal, made with all-natural pasta*, is sure to please humble and sophisticated palates alike. *Not all pasta shapes are made with all-natural ingredients. Please check the labelling on box for more information.
Provided by CATELLI®
Categories Comfort Food, Family Friendly, Lasagne, Most Popular, Vegetarian
Yield 6 - 8
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions.
- Sauté onion and pepper in oil until tender. Add spinach; cook until just wilted. Stir in pasta sauce and heat through. Season to taste with salt and pepper.
- Mix together Ricotta, Feta, Parmesan cheeses and egg.
- Layer ¼ of the pasta sauce in a 13 x 9-inch (3 L) baking dish. Top with three lasagne noodles, ¼ sauce and three more noodles. Spread cheese mixture over noodles. Top with three more noodles, ¼ sauce, remaining noodles and ¼ sauce. Sprinkle Mozzarella cheese over top.
- Cover and bake in preheated 350ºF (180ºC) oven for 45-50 minutes or until cooked through. Let stand 10 minutes before serving.
TRADITIONAL CANADIAN LASAGNA
This is definitely a Canadian recipe as I Personally recall seeing it on the side of the blue Catelli box, myself, as a child, on . It was the only pasta mom would buy, and a Canadian company since 1867. However, I could find no information about when the recipe first appeared on the side of the lasagna noodle box. The meat sauce and tomato sauce in this recipe are not the recipes on the side of the box. The idea and process is the same. The cottage cheese and spinach layer is key to the Traditional Canadian Lasagna, as is the mozzarella and the meat filling layers.
Provided by Valerie Lugonja
Categories Main
Time 2h
Number Of Ingredients 13
Steps:
- Brown the beef with the garlic; stir to break into small pieces of meat
- Season with salt and freshly ground black pepper
- Add 4 cups cooked beef to 2 cups homemade tomato sauce; combine well
- Check again for seasoning
- Wring frozen spinach inside a thick tea towel until all liquid is dispelled
- Combine all ingredients
- Spread 1/2 cup Homemade Tomato Sauce onto the bottom of the pan; it will be sparse
- Place 4 lasagna noodles on top of the sauce (these will fit perfectly in the 11 x 13 inch casserole pan)
- Spread 1 cup of meat sauce very sparsely over the noodles; cover with 4 lasagna noodles
- Spread 1 1/4 cups of meat sauce very sparsely over the second layer of noodles; cover this layer of meat sauce with mozzarella cheese slices
- Cover the cheese slices with 4 lasagna noodles (at this point, you will need a couple of half pieces of noodles and ends if your casserole dish fans outwards as the surface area grows with each layer)
- Spread the entire cottage cheese and spinach mixture over the third layer of lasagna noodles; top this with another layer of lasagna noodles
- Cover the last layer of lasagna noodles with 1 1/2 cup of meat sauce, sparsely distributed over the noodles (if you have enough room, make one more layer of noodles and a final layer of meat sauce)
- The meat sauce will be the top of the lasagna; cover that with generous slices of mozzarella cheese
- Wrap tightly in plastic wrap; date and label; freeze for future use
- Bake frozen in 350 degree oven for 2 to 2 1/2 hours until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
- Preheat oven to 350F
- Bake for 1 hour and 15 minutes until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
- If you have a lot left over, portion into individual pieces, wrap well, label, date and freeze and these make great individual lunches
MUSHROOM CATELLI LASAGNA
I like this because the noodles don't have to be boiled first. Wonderful flavour. This is a Catelli recipe. Freezes well.
Provided by cuisinebymae
Categories Meat
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion and garlic in oil.
- Add ground beef and brown it.
- Drain off any fat.
- Stir in the tomato sauce, the mushrooms and their liquid, the water, and oregano.
- Bring to a boil.
- Remove from heat.
- Stir together cottage cheese, parmesan cheese, well drained spinach, egg, oil, and salt.
- Spoon 1/3 of the sauce into a 9"X13" baking dish.
- Cover with 1/3 of lasagne noodles.
- Spread with another 1/3 of sauce.
- Cover with another 1/3 of lasagne noodles.
- Spread spinach mixture on this.
- Cover it with remaining lasagne noodles and sauce.
- Top with grated mozzerella cheese.
- Cover lasagne with foil.
- Bake at 375 degrees F for 45 minutes.
- Uncover and bake until cheese starts to brown, about 15 minutes.
Nutrition Facts : Calories 331.6, Fat 20.9, SaturatedFat 8.7, Cholesterol 92, Sodium 1223.3, Carbohydrate 11.3, Fiber 3.1, Sugar 6.9, Protein 26
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