Daddios Lasagna Food

DADDIO'S LASAGNA

Steps:

• Cook the sauce: • Heat the oil in a skillet. When hot, toss in onion, carrots, and garlic: cook until browned. • Add sausage and beef. Cook until not pink. • Strain off excess fat, back on heat. • Add tomatoes and wine; simmer 15 minutes. • Add paste, spices. • Simmer partially covered for 45 minutes. Preheat oven to 375. Make filling: • Combine all this in a mixing bowl mix well. Building the Lasagna: • Place 2 cups of the meat sauce in the bottom of 13x9 baking dish, spread. • Arrange 4 noodles on top. • Spread ½ of the ricotta mixture over the noodles. • Sprinkle with 1 cup of the Mozzarella. • Add layer of Sauce, noodles, ricotta, and mozzarella. • Top with remaining 2 cups of sauce and 1 cup mozzarella, spread evenly. Cook it: • Loosely cover with foil • Cook on baking sheet for 45 minutes • Remove foil and bake for another 20. • Remove from oven and allow to rest for 15 minutes. Makes 8 servings. Add bread, salad.

ASPARAGUS LASAGNA - GIADA DE LAURENTIIS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
• Preheat the oven to 350 degrees F. In a 9 x 13-inch baking dish, sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Sprinkle with cooked pancetta. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.