Fabulous Fruit Lasagna Food

FRESH FRUIT BREAKFAST LASAGNA

Steps:

• To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
• To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
• Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

FAMOUS LASAGNA

Steps:

• Preheat oven to 400 degrees. Bring a large pot of water to boil. Generously salt water; add noodles and cook according to package directions. Drain, and rinse with cold water. Lay noodles on a baking sheet, separating layers with parchment or waxed paper.
• In a medium bowl, combine ricotta, parsley, and egg. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Lightly coat a 9-by-13-inch baking dish with olive oil. Begin layering: Place 4 noodles in dish, slightly overlapping. Top with half the meat sauce and 4 more noodles. Top with half the ricotta filling, then half the mozzarella. Repeat the layering process, ending with the mozzarella. Sprinkle top with Parmesan.
• Cover with lightly oiled foil. Place on a rimmed baking sheet; bake for 30 minutes. Uncover, and bake until bubbling and browned, 30 to 40 minutes more. Let cool 10 minutes before serving.

THE ULTIMATE LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
• Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
• In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
• To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

HEALTHIER WORLD'S BEST LASAGNA

Steps:

• Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
• Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.

FABULOUS LASAGNA

Steps:

• Heat oven to 350°F.
• Crumble sausage into large skillet; cook on medium-high heat until evenly browned, stirring occasionally. Meanwhile, mix egg, ricotta, seasonings and 1 cup mozzarella until blended.
• Drain sausage. Spread 1/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles, 1/4 each of the ricotta mixture and sausage, and a scant 1/2 cup pasta sauce. Repeat layers 3 times. Top with remaining cheeses; cover.
• Bake 1 hour or until heated through, uncovering for the last 15 min. Let stand 10 min. before cutting to serve.