BAREFOOT CONTESSA'S LASAGNA
Make and share this Barefoot Contessa's Lasagna recipe from Food.com.
Provided by cookinginmarin
Categories One Dish Meal
Time 1h
Yield 1 Lasagna, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
- Bake for 30 minutes, until the sauce is bubbling.
LASAGNA WITH TURKEY SAUSAGE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
TURKEY LASAGNA
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
SEAFOOD LASAGNE "A LA FRANCAISE"
Steps:
- Preheat oven to 350 degrees. In a skillet heat 2 tablespoons of butter. When hot add shallots, carrots and celery, cover and cook until wilted, about 5 minutes. Add the shrimp and crab and saute, stirring continuously for 3 to 4 minutes or until seafood is just cooked through. Stir in Cognac and evaporate over high heat. Stir in tomatoes and cook 10 minutes, uncovered, or until mixture is quite thick. Remove from heat and season to taste with salt and pepper.
- Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour. Whisk in cream and milk and simmer five minutes or until thick. Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish. Boil, a few sheets at a time until 3/4 done. Drain and cool on clean cloths. Generously butter 3 quart capacity baking pan. Spread a thin film of cream sauce over bottom of baking dish. Arrange a layer of 4 overlapping sheets of lasagne. Spread a thin film of cream sauce over pasta, then seafood mixture. Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere. Bake, loosely covered with foil for 20 minutes. Uncover and bake 10 minutes or until hot throughout and only slightly golden on top. Let stand in pan for 5 minutes then serve.
PORTOBELLO MUSHROOM LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA
I just tried this recipe when I was looking for something to make for Lent and I love it! I love mushrooms and it's delicious in lasagna. It is from Barefoot Contessa at home cookbook.
Provided by CookingONTheSide
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil with 1 T salt and a splash of oil.
- Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan; set aside.
- Melt 8 T (1 stick) of the butter in large saucepan.
- Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.
- Pour the hot milk into the butter-flour mixture all at once.
- Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick.
- Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems.
- Slice the caps 1/4-inch thick.
- Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan.
- When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.
- If they become too dry, add a little more oil.
- Toss occasionally to make sure the mushrooms cook evenly.
- Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish.
- Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.
- Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.
- Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
- Allow to sit at room temperature for 15 minutes and serve hot.
INA GARTEN'S TURKEY LASAGNA
The best turkey lasagna from Ina Garten! Packed with so many delicious layers for an ultimate comfort food.
Provided by Katya
Categories Main
Time 1h20m
Number Of Ingredients 16
Steps:
- Heat olive oil in a large heavy-duty skillet. Add the onion and cook for 5 minutes over medium heat or until translucent. Add the garlic and cook until fragrant. Add the sausage, breaking it up with a wooden spoon. Cook for 8-10 minutes or until no longer pink.
- Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes or until thickened and reduced.
- Fill a large rectangular dish with hottest tap water. Add the lasagne noodles and soak in water for 20 minutes. Move the noodles around occasionally with a pair of tongs so they don't stick. Drain and lay flat on a parchment lined baking sheet. Don't leave the noodles in a colander or they will stick together.
- In a medium bowl, combine the ricotta cheese, goat cheese, 1 cup of Parmesan cheese, egg, remaining 2 tablespoons of parsley, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Preheat the oven to 400 degrees F.
- Spoon 1/3 of the sauce into a 9X13-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Next layer half the pasta, half the mozzarella, half the ricotta, and 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and remaining sauce. Sprinkle with 1/4 cup of Parmesan.
- Bake, uncovered for 30 minutes, or until the sauce is bubbling and the noodles are tender. Optional, broil the lasagna for 1-2 minutes. Rest for 15 minutes before slicing and serving.
Nutrition Facts : Calories 462 calories, Sugar 7.1 g, Sodium 1567.1 mg, Fat 19.4 g, SaturatedFat 9.4 g, TransFat 0 g, Carbohydrate 31.9 g, Fiber 5.2 g, Protein 40.5 g, Cholesterol 79.8 mg
LASAGNA WITH GOAT CHEESE FROM INA GARTEN
I saw this on an episode of "Barefoot Contessa" and tried it for myself. It is the best. I do make variations on her recipe though.
Provided by Ms. DMAC
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
- Add the garlic and cook for 1 more minute.
- Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
- Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Nutrition Facts : Calories 655, Fat 39.2, SaturatedFat 20.5, Cholesterol 146.8, Sodium 1195.3, Carbohydrate 29.2, Fiber 1.3, Sugar 2.8, Protein 45.8
INA GARTEN'S LASAGNA WITH A TWIST
Ina Garten's lasagna with a twist is the ultimate recipe to prepare for a dinner party or Sunday meal prep.
Provided by Kristen Carli,Mashed Staff
Categories Dinner
Time 1h13m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Heat the olive oil in a large skillet, then add the chopped onion, and cook for 5 minutes over medium-low until the onions are translucent.
- Add the garlic, and cook for 1 minute, then add the sweet Italian turkey sausage, and break it up with a wooden spoon. Cook for 8 to 10 minutes until the sausage is no longer pink.
- Add the crushed tomatoes, tomato paste, 2 tablespoons of the parsley, the fresh basil, 1 ½ teaspoons of salt, and ½ teaspoon of black pepper. Simmer, uncovered, over medium low heat for 15 to 20 minutes until thickened.
- Bring a large pot of water to a boil, add the ravioli, and cook for 6 to 8 minutes, then drain.
- In a medium bowl, add the ricotta, goat cheese, 1 cup of Parmesan cheese, egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon of salt, and ¼ teaspoon of pepper, and set aside.
- Ladle ⅓ of the sauce into a 9x13-inch baking dish, spreading the sauce over the bottom of the dish. Then, add the layers as follows: half of the ravioli, half the mozzarella, half the ricotta, and ⅓ of the sauce. Next, add the rest of the pasta, mozzarella, ricotta, and finally the sauce.
- Sprinkle with ¼ cup of Parmesan cheese, bake for 30 minutes, and serve.
Nutrition Facts : Calories 890 calories, Carbohydrate 57 g carbohydrates, Cholesterol 219 mg cholesterol, Fat 47 g fat, Fiber 5 g fiber, Protein 60 g protein, SaturatedFat 25 g saturated fat, ServingSize 0 g, Sodium 2044 mg, Sugar 9 g, TransFat 0 g
INA GARTEN'S LASAGNA
Steps:
- Directions Preheat the oven to 400 degrees F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
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- Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees. Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.
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