Classico Two Sauce Lasagna Food

CLASSICO TWO-SAUCE LASAGNA

Steps:

• Heat oven to 350°F.
• Combine eggs, ricotta, spinach, mozzarella and 2 Tbsp. Parmesan.
• Crumble sausage into large skillet sprayed with cooking spray; cook on medium heat until evenly browned, stirring occasionally. Drain.
• Spread 1 cup sweet basil pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 4 noodles, half the ricotta mixture, 1 cup of the remaining sweet basil pasta sauce and half the sausage. Repeat all layers. Cover with remaining noodles. Spread Alfredo pasta sauce over noodles; sprinkle with remaining Parmesan. Cover.
• Bake 55 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.

LASAGNA WITH TWO SAUCES

Steps:

• In a large skillet, cook meat, onion, garlic and oregano in oil until meat is no longer pink; drain. Stir in the wine or broth. Simmer, uncovered, until wine is almost completely reduced. Add tomato sauce and seasonings. Bring to a boil Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally., Cook lasagna noodles according to package directions; drain. In a large saucepan, melt butter. Stir in flour; cook and stir until lightly browned, about 6-8 minutes. Gradually stir in milk until smooth. Add cream cheese and seasonings. Cook and stir over low heat until smooth and thickened., In a greased 13-in. x 9-in. baking dish, spread 1 cup meat sauce. Layer with 5 noodles, a third each cream cheese and meat sauces and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles, cream cheese sauce, meat sauce and Parmesan cheese. (Pan will be full.) Cover and bake at 350° for 45 minutes. Uncover; bake for 15 minutes. Let stand for 20 minutes before cutting.

TWO SAUCE LASAGNA

Steps:

• Cook lasagna noodles according to package directions.
• Brown sausage, and drain off fat.
• In a large bowl, combine ricotta, mozzarella, two tablespoons parmesan and eggs; mix well.
• In 13x9-inch baking dish, spread 1 cup sauce.
• Layer 4 lasagna noodles over sauce.
• Top with half of the cheese mixture, spinach, pasta sauce and sausage.
• Repeat with the next layer.
• Top with remaining 4 noodles.
• Spread alfredo sauce evenly on top; sprinkle with remaining parmesan cheese.
• Cover with foil; bake at 350 degrees for 40 minutes.
• Uncover; bake 15 minutes longer or until bubbly.
• Let stand 10 minutes before serving.

2 MEAT 2 SAUCE LASAGNA

Steps:

• (Do this a few days before you are serving if possible) take the chicken, olive oil, some Italian seasoning, and 1/2 a clove of garlic (raw and chopped) and put it all in the ziplock bag (you can cut up the chicken now -- I didn't think to do it than but it might be smarter) seal the bag give it a shake and put it in the fridge.
• Day before you serve the lasagna, in the morning take off the sleeves off the sausage and roast the rest of the garlic.
• Add a few bulbs of roasted garlic chopped up to the de-sleeved sausage and add some olive oil and some Italian seasoning -- let it sit in the fridge covered til your ready for it.
• Empty the sauces into different pans (red in one white in another).
• Let the sauces reduce on the stove.
• Start cooking the meats in frying pans than add them to there sauce (red gets Italian sausage white gets chicken).
• Add egg to ricotta cheese.
• Boil the noodles.
• Grease the pan with butter.
• Put down a layer of noodles (3 noodles across the bottom should work).
• Flip a coin to choose which sauce you start with.
• If you start with red sauce, spoon a layer of sauce on the noodles.
• Put some mozzarella on top and put the next layer of noodles on.
• For white sauce, pour some of the sauce on (evenly distribute meat).
• Then spoon on some ricotta cheese and put the next layer of noodles on.
• Alternate red and white sauce steps till you fill the pan. (I topped mine with red sauce).
• Put some foil over it and put it in the fridge overnight.
• Day of --.
• Preheat oven to 350°F.
• Remove foil and put toothpicks in and make a "tent" out of foil so the cheese doesn't stick.
• Cook covered (tented) for 45 minutes, then remove tent and cook another 15 minutes.
• Remove from oven let it cool and enjoy.
• Freeze leftovers.

OLIVE GARDEN LASAGNA CLASSICO

Steps:

• Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour.
• Bring a large pot of salted water to a boil.
• Add the dry lasagna to the boiling water and cook until al dente. Remove and place on baking sheet coated with olive oil. Toss the pasta to coat it completely.
• Preheat the oven to 400 degrees F.
• In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella.
• Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes.
• To serve, spoon on meat sauce on a warm plate. Place a large square of lasagna on the pool of sauce. Top with Parmesan and a basil leaf.