LASAGNE
Little is more satisfying than cooking a classic to perfection - Sarah Cook gives us a lesson in how to make lasagne
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 25
Steps:
- First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
- For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
- Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
- Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
- To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
- Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
- Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
- Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.
Nutrition Facts : Calories 794 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.7 milligram of sodium
CHRISTMAS LASAGNA
Layers of imported pasta drenched in my homemade marinara and stacked with a specially seasoned ricotta, pecorino romano, and mozzarella fresca.
Provided by Chef Pisces
Categories One Dish Meal
Time 45m
Yield 1 1, 6 serving(s)
Number Of Ingredients 13
Steps:
- Open the mozzarella fresca and drain out the liquid, then thoroughly dry on paper, or clean cloth towels. Either using a food processor or a manual grater, grate the mozzarella fresca and set aside.
- Drain the ricotta and put in a bowl. With a wooden spoon gently gently gently mash and pat it down till reasonably smooth and flexible. Using a fork mix in the dry spices till well-incorporated, and set aside.
- Place the dried pasta in 1/2 gallon of salted boiling water and bring it back up to a full boil. It's usually done when it starts bubbling white. Drain the pasta in the pasta insert, or colandar over the sink. Once completely drained, then sprinkle the olive oil completely over the pasta to prevent sticking. In a festive deep-dish Lasagna pan layer the pasta, sauce and cheese in that order. The bottom layer starts with pasta. Then, ladle on on a thin layer of marinara, then the cheeses--- starting with the mozzarella fresca, seasoned ricotta, and pecorino romano---sprinkle marinara on top of that and then start again with the pasta, ladling on the sauce and cheese layers all over again.
- Cover the top with foil and bake in a 325F oven for 35-40 minutes, checking and rotating after 20 minutes. Cool covered for at least 30 minutes and garnish with the fresh Basil sprigs, and spicy Italian sausage---which is cooked completely separately.
Nutrition Facts : Calories 834.1, Fat 37.6, SaturatedFat 16, Cholesterol 83, Sodium 7045.4, Carbohydrate 88.6, Fiber 8.2, Sugar 17.9, Protein 34.9
FESTIVE LASAGNA
Steps:
- Sauce: Combine fish stock, milk and cream and set aside. Make a roux of butter and flour. When cooked, stir in sun-dried tomato paste and whisk in liquids; bring to a boil and simmer for 5 minutes. Season well to taste with salt and cayenne.
- Seafood Filling: Saute lobster and crab in butter to warm; add tomatoes and wine and reduce. Stir in basil and chives. Season well with salt and pepper.To assemble: Cut lasagna into strips large enough to fit into 9 x 13 inch pan. Parboil lasagna strips, a few at a time for a minute in boiling water. Chill in ice water; dry on cloth towels. Preheat oven to 400 degrees. Butter pan generously. Layer some lasagna noodles, barely overlapping the edges. Spread some sauce over top and dot sauce with seafood filling; layer until pan is filled. Finish with a layer of sauce, sprinkle with breadcrumbs and dot with butter. Bake for 20 to 25 minutes; cool for 10 minutes before serving.
EGGPLANT LASAGNA
Provided by Food Network
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Brush the salt off the eggplant slices. Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablespoon chopped garlic. Season with salt and pepper. Grease a 8 by 8-inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.
BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA
Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephen's Day - the 26th December; it is a public holiday in the UK and most Commonwealth countries..........generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce.
Provided by French Tart
Categories Savory Pies
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Preheat the oven to 200C/180C fan/400F/gas 6, slipping in a baking sheet as you do.
- To make the pumpkin filling: heat the oil and butter in a shallow casserole dish or roasting tin and fry the sage leaves over a gentle heat for about 2 minutes. Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so. Add the pumpkin pieces, turn well in the oniony oil and then add the vermouth (or wine), the water and chopped tomatoes. Roast in a pre-heated oven for 30 to 45 minutes, stirring occasionally. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.
- For the tomato sauce: simply pour the chopped tomatoes and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.
- To make up the cheese layer: in a separate bowl beat the goat's cheese, cream cheese, Cheddar and ricotta with the eggs, nutmeg, and salt and pepper to taste.
- To assemble the lasagne, begin by putting 500ml of the cold tomato sauce in the bottom of a roasting tin (measuring approx 36cm x 26cm x 6cm). Then layer with a third of the lasagne sheets, overlapping them well. Leave the rest of the tomato sauce aside for the time being.
- Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs about. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers. Slice and chop the mozzarella balls and dot over the top.
- Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love this when it's been standing for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesy pool at the bottom of the tin; bread dunked into this is gorgeous.
- Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
- MAKE AHEAD TIP Up to 2 days ahead, make the pumpkin filling, leave to cool and keep, covered, in the fridge. Make the cheese layer and keep, covered, in the fridge. When ready to use, assemble the lasagne and cook as directed.
- FREEZE AHEAD TIP Cook, cool and freeze the cooked pumpkin for up to 1 week. Thaw overnight in the fridge. When ready to use, assemble the lasagne and cook as directed.
Nutrition Facts : Calories 743.5, Fat 38, SaturatedFat 17.4, Cholesterol 131.8, Sodium 1047.8, Carbohydrate 73.1, Fiber 5.3, Sugar 12.6, Protein 31.8
More about "festive lasagna food"
CHRISTMAS EVE LASAGNA (CLASSIC LASAGNA BOLOGNESE WITH A ...
From playswellwithbutter.com
5/5 (14)Category Pasta RecipesCuisine ItalianTotal Time 3 hrs 30 mins
- Add the roughly chopped carrot, celery & onion to the bowl of a food processor. Pulse just until the mixture is broken down into fine pieces. The mixture should not be puréed; you should still be able to see small pieces of carrot, celery & onion. Transfer to a medium bowl & set aside.
- Add all listed ingredients to a medium mixing bowl, seasoning with 1/2 teaspoon each kosher salt and ground black pepper, or to taste. Stir until combined. Set aside, or store in an airtight container in the refrigerator for up to 3 days.
- Spray a large piece of foil with nonstick cooking spray & set aside. Spray a 9×13 pan with nonstick cooking spray (see Recipe Notes, below). Ladle about 1 cup of the bolognese sauce into the baking dish, spreading it out to evenly coat the bottom. This prevents the pasta from sticking to the bottom of the dish as the lasagna bakes.
- to 375 degrees F. Remove the lasagna from the refrigerator, & set the baking dish on a large rimmed baking sheet.
FESTIVE LASAGNA ROLL-UPS - DREAMFIELDS FOODS
From dreamfieldsfoods.com
Servings 8Calories 535 per servingCategory Main Dish
NATIONAL LASAGNA DAY - WINCALENDAR
From wincalendar.com
CHRISTINE'S FESTIVE HOMEMADE LASAGNA RECIPE - BARILLA
From barilla.com
Cuisine ItalianCategory Blue BoxServings 12
- Preheat the oven to 400°. Then, in a large skillet heat olive oil over medium heat, add the onion and saute for 2-3 minutes or until slightly golden in color.
- Add sausage and brown well, approximately 5 minutes then season with salt and pepper to taste.
- Add the tomatoes and parsley then bring to a simmer, cook for 15 minutes or until sauce has thickened.
CATERING MENU - FESTIVAL FOODS
From assets.festfoods.com
File Size 449KBPage Count 17
FESTIVE LASAGNA ROLL-UPS WITH SALSA ROSA SAUCE | DIABETIC ...
From diabeticgourmet.com
Servings 8Calories 535 per serving
FESTIVE VEGETARIAN LASAGNA - FOOD24
From food24.com
Cuisine BakeCategory BakeServings 6Total Time 55 mins
LASAGNA
From festivalfinefoods.com
Brand Festival Fine FoodsAvailability In stockOffer Count 1
FESTIVE CHRISTMAS LASAGNA - COOK GEM
From cookgem.com
Total Time 1 hr 20 minsCalories 483 per serving
LAYERED CHRISTMAS DESSERT LASAGNA - FAR FROM NORMAL
From werefarfromnormal.com
Servings 18Calories 251 per servingTotal Time 4 hrs 50 mins
(KIND OF) FESTIVE LASAGNA – DOMESTIC GINGER
From domesticginger.wordpress.com
PLANT BASED THANKSGIVING | FESTIVE VEGAN FOOD | LASAGNA ...
From youtube.com
FESTIVAL FOODS | LASAGNA - BUFFET STYLE - MINIMUM ORDER 20
From cart.festivalfoods.net
IS LASAGNA A CHRISTMAS FOOD? – COLORS-NEWYORK.COM
From colors-newyork.com
FESTIVAL FOODS | LASAGNA WITH SAUSAGE - PARTY PAN - HEAT ...
From cart.festivalfoods.net
FESTIVE LASAGNA – THE BO KITCHEN
From thebokitchen.wordpress.com
CHRISTMAS EVE LASAGNA (CLASSIC LASAGNA BOLOGNESE WITH A ...
From pinterest.ca
FESTIVE RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
FESTIVE LASAGNA - RECIPE | COOKS.COM
From cooks.com
21 FESTIVE FOODS IDEAS IN 2021 | DESSERTS, DELICIOUS ...
From pinterest.com
STOUFFER’S RELEASES SINGING LASAGNA AND MAC & CHEESE BOXES ...
From chewboom.com
TRY OUT THESE LASAGNA RECIPES DURING THIS FESTIVE SEASON ...
From gallerychef.com
VEGAN FESTIVE SELECTION | VIOLIFE FOODS
From violifefoods.com
INTRODUCING LASAGNA NAPOLETANA, THE MEATBALL AND CHEESE ...
From seriouseats.com
CHRISTMAS EVE LASAGNA (CLASSIC LASAGNA BOLOGNESE WITH A ...
From pinterest.ca
FOOD - ST PHILIP NERI ITALIAN FESTIVAL
From spnitalianfestival.com
FESTIVE LASAGNA RECIPE - COOKING INDEX
From cookingindex.com
FESTIVE LASAGNA – RECIPES NETWORK
From recipenet.org
FESTIVE FOODS - VEGAN LASAGNA - YOUTUBE
From youtube.com
LASAGNA - FESTIVAL FOODS
From assets.festfoods.com
LITURGICAL YEAR : RECIPES : FESTIVE LASAGNA | CATHOLIC CULTURE
From catholicculture.org
MASALA LASAGNA, BREAD LASAGNA AND MORE: 5 LASAGNA RECIPES ...
From food.ndtv.com
FESTIVE LASAGNA RECIPE RECIPE
From crecipe.com
TRY SOMETHING NEW WITH THESE FESTIVE VEGETARIAN CHRISTMAS ...
From thepioneerwoman.com
THE MOST FESTIVE LASAGNA YOU'LL EVER MEET: CHRISTMAS EVE ...
From pinterest.com
FESTIVE VEGAN LASAGNA WITH HOMEMADE SPINACH KALE NOODLES ...
From yummyhealthyblog.wordpress.com
FESTIVAL FOODS | RECIPES AND RESOURCES FOR MAKING GREAT FOOD
From festivalfoods.net
FESTIVE LASAGNA - RECIPE | COOKS.COM
From cooks.com
THE FESTIVE MENU- VEGGIE CHRISTMAS LASAGNE RECIPE - TWO ...
From twoplusdogs.co.uk
GUEST POST: MUSHROOM AND POTATO LASAGNA STACK FOR TWO ...
From mushrooms.ca
MUSHROOM LASAGNA RECIPE - FOODFESTIVALLE
From foodfestivalle.com
FESTIVE LASAGNA RECIPE
From crecipe.com
FESTIVE LASAGNA SWIRLS RECIPE | CDKITCHEN.COM
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love