Grandma Bettys Lasagna Food

GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS

Steps:

• Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
• Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
• Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
• Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
• Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
• Preheat the oven to 350 degrees F.
• Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
• Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.

GRANDMA GUARNASCHELLI'S LASAGNA APPETIZER

Steps:

• For the tomato sauce: Heat the olive oil in a medium pot, then add the onions, garlic and red pepper flakes and season with salt. Cook, stirring occasionally, until golden. Add the tomatoes and bay leaf, bring to a simmer and simmer for 20 to 25 minutes. Season to taste, then discard the bay leaf.
• For the pasta: Preheat the oven to 350 degrees F.
• Bring a large pot of water to a rolling boil. Stir in a generous handful of salt and add the lasagna sheets. Cook, stirring so they don't stick together, until still very firm to the touch, about 4 minutes, then drain and rinse under cold water. Separate the sheets carefully so they don't stick together.
• Spoon a thin layer of the sauce in the bottom of an 8-inch square baking pan. Arrange a layer of the pasta sheets over the sauce. Sprinkle some of the mozzarella, Parmesan and basil leaves over the pasta, then add another layer of sauce. Repeat the layering process 2 more times, ending with pasta and cheese.
• Cover the baking pan tightly with aluminum foil and place in the center of the oven. Bake for 45 minutes, then raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, an additional 10 to 15 minutes. Let cool slightly, about 10 minutes, then cut into squares. Drizzle with the balsamic and top with chopped parsley.

LASAGNA BETTY CROCKER

Steps:

• Cook and stir ground beef, pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onoin is tender.
• Drain off all fat.
• Add tomatoes and break up with a fork.
• Stir in tomato sauce, 2 T. parsley flakes, sugar, 1/2 teaspoon salt and the basil.
• Heat to boiling, stirring occasionally.
• Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of Spaghetti sauce.
• Heat oven to 350 degrees.
• Mix cottage cheese, 1/2 C Parmesan cheese, 1 T. parsley flakes, 1/2 teaspoon salt, and the oregano.
• Reserve 1/2 C meat sauce for the thin top layer.
• In ungreased baking pan, 13x9x2" , layer 1/4 each of the noodles, remaining meat sauce, the Mozerella cheese and cottage cheese mixture;.
• Repeat 3 times.
• Spread reserved meat sauce over top; Sprinkle with 1/2 C parmesan cheese.
• If desired, Lasagna can be covered and refrigerated several hours at this point.
• Bake uncovered 45 minute Allow an additional 10-15 minute if it was refrigerated.
• For easier cutting, let stand 15 minute after removing from oven.

BETTY'S LAZY DAY LASAGNA

Steps:

• Cook noodles in boiling salted water following package directions. Drain.
• Add oregano to spaghetti sauce.
• In greased 10x6x1 1/2 inch baking dish, make layers in order, half each noodles, cottage cheese, mozzarella cheese slices and spaghetti sauce. Repeat.
• Bake in moderate oven 375 degrees about 30 minutes.
• Let stand 10 minutes before serving.

GRANDMA'S BEST EVER LASAGNA

Steps:

• Brown together sausage, hamburger, and garlic clove. Add parsley, basil, oregano, diced tomatoes, and tomato sauce. Simmer for 30 minutes.
• In large bowl, combine sour cream, eggs, salt, parmesean cheese, 1 bag mozzerella, and pepper. Cut olives and add to mixture.
• Boil noodles according to package directions.
• In a large baking pan, begin with a thin layer of meat sauce and then begin to layer noodles, sauce, then cheese.
• Cover with other bags of mozzerella cheese.
• Bake at 375 F for 30 minute If cheese starts to brown cover with foil for the remainder of the bake time.

GRANDMA BEA'S CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Cook lasagna noodles according to package directions. Drain and rinse.
• Heat a large nonstick skilet over medium-high heat. Add sausage and onion. Stir and cook until sausage is browned (about 10 minutes). Drain liquid. Stir in red pepper and garlic. Remove from heat.
• In a large bowl, combine eggs, cheeses, and basil. Mix until well blended.
• Spread a thin layer of sauce in a 13 x 9" baking pan. Add a layer of noodles, then a layer of cheese mixture, then a layer of sausage. Repeat (sauce, noodles, cheese, sausage). The topmost layers should be: sauce, noodles, sauce, tomato slices.
• Cover pan with foil. Bake at 350 for 45 minutes, then remove foil, and bake until bubbly (about 15 minutes). Let stand for 5 minutes, then serve.

BETTY'S SPANISH LASAGNA

Steps:

• In a sauce pan add ground beef (break up to loosen it) then add green pepper, onion (diced small or grated) garlic, oregano, cumin, sason, adobo (adobo has salt-if more salt needed add a little more adobo, if less salt use less adobo).
• Mix ingredients with meat, cover and cook low to medium heat. Mix occasionally and continue to break up any chunks of meat.
• In between cooking process drain oil from meat. After meat is cooked add tomato sauce. Mix well and continue cooking over low heat for 2-3 minutes.
• While meat is cooking in a large frying pan pour in oil. Preheat oven to 350. Peel and slice through from top to bottom sweet plantains. Fry until brown on both sides. Remove pieces browned already and continue browning others.
• In a large baking pan line up cooked plantains (remove from frying pan and put directly on oven pan (do not remove the oil from plantains or from plantains on plate). Line up like making a lasagna.
• After that layer is spread, cover with a layer of ground beef, then string beans (drain water) and repeat steps starting with plantains. When "Spanish Lasagna" dish is arranged put in preheated oven for 20-30 minutes. ENJOY THIS DELICIOUS MEAL.

BUDDY VALASTRO'S GRANDMA MADDALENA'S SAUSAGE LASAGNA

Steps:

• Sauce:.
• In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (without casing) and cook until browned.
• Add garlic and oregano and cook until fragrant.
• Stir in the tomato paste and cook until the meat is coated.
• Add tomatoes with their juices and the tomato puree, season with salt and pepper and bring to a boil.
• Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours.
• Ricotta:.
• In large bowl, combine the ricotta with the parsley, basil, 1 cup of the Parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper.
• Noodles:.
• The instructions suggested cooking the dry, curly-ridged lasagna noodles 3 minutes in abundant salted water, drained, rinsed -- I say use fresh, no-cook or even the curly edged pasta, and forget about the pre-cooking. I guarantee the sauce will cook the noodles after 45 minutes of cooking time. This also makes life much easier.
• Lasagna Time:.
• Preheat the oven to 375°F Spread 1.5 cup of the sauce in the bottom of a baking dish. Line the dish with overlapping noodles.
• Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little Parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles.
• Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce (may want to use extra if using uncooked noodles to ensure the noodles are covered and cook evenly. Sprinkle remaining mozzarella and Parmesan over the lasagna.
• Cover Lasagna with foil and bake for about 20 minutes.
• Uncover then cook for 30-45 minutes more or until the top is golden and crisp around the edges and the filling is bubbling.
• Let the lasagna rest for 20 minutes before serving.

GRANDMAS SIMPLE LASAGNA

Steps:

• Preheat oven to 350.
• Cook noodles according to package instructions.
• Begin browning hamburger meat in skillet.
• Mix sauce, sour cream, and cottage cheese in a large bowl.
• Drain meat when finished cooking and rinse well.
• Add meat to the mixture in the bowl.
• When noodles have finished cooking get a large baking dish and line the bottom with noodles covering completely.
• Spoon some of the mixture in bowl over noodles until covered.
• Put a thin layer of cheese on.
• Repeat last 3 steps until all the mixture in bowl is gone.
• Bake in oven until cheese is melted.
• Slice up and enjoy!