Italian Classic Lasagna Food

BEST ITALIAN LASAGNA EVER!

Steps:

• Preheat oven to 375°F.
• Boil noodles and drain (you may also use uncooked noodles).
• Sauté garlic, sugar and salt.
• Add sausage and ground beef and brown, breaking into small crumbles.
• Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
• Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick).
• Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
• Bake covered for 25 minutes.
• Uncover and bake another 25 minutes.
• Let cool about 10-15 minutes then cut and serve.
• Leftovers may be frozen and then heated in the oven until hot and melty.
• Goes great with crusty garlic toast and a salad.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

CLASSIC ITALIAN LASAGNE

Steps:

• For the ragu, melt the butter in a large flameproof casserole dish over a medium heat until foaming. Add the celery, carrot, onion, porcini, rosemary and some seasoning, and fry for 5 mins.
• Season the meat, add to the dish and cook for 5 mins until browned. Pour in the wine, add the tomatoes and bring to the boil.
• Reduce the heat to low, put the lid on the dish and cook for 1hr 30 mins, removing the lid for the final 30 mins so the sauce can reduce. The meat should be tender but not too broken up, and the sauce should be thick. Taste for seasoning. You can cook it for longer if you have time - the flavour will only improve.
• For the béchamel sauce, pour the milk into a saucepan with the bay leaf. Bring to a simmer, turn off the heat and set aside. In a heavy-based saucepan, melt the butter over a medium heat, then whisk in the flour and hot milk. Whisk vigorously until smooth, then cook for 10-15 mins until very thick. Remove the bay leaf and season, grating in nutmeg to taste. Stir in the parmesan and egg yolks, then set aside to cool.
• Heat oven to 180C/160C fan/gas 4. Working in batches of three, plunge the pasta sheets into a pan of boiling salted water for 20 secs, just to soften, then immediately put in a bowl of ice-cold water.
• Rub oil onto the base and sides of a large baking dish. Put a layer of pasta on the base, then add a layer of ragu, followed by a layer of béchamel sauce. A good tip, for really defined layers, is to pipe the béchamel sauce over.
• Repeat this process until you have used all the pasta and ragu, and finish with a layer of béchamel sauce on top. Sprinkle the top with a generous layer of parmesan.
• Bake in the oven for 40-45 mins or until bubbling and golden brown, then remove from the oven and leave to settle for 10 mins.
• Cut the lasagne into squares and let it sit for another 10 mins before serving - this keeps the layers defined and helps it cool down more quickly.

CLASSIC LASAGNA

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

CLASSIC LASAGNA

Steps:

• In large heavy pan lightly brown beef and onion in oil.
• Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
• Meanwhile cook lasagne as directed; drain.
• In 13x9x2" baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
• Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes; cut in squares to serve.
• Makes 8 servings.
• I make this a lot and serve with Italian garlic bread and salad.
• It always gets a rave review, especially if the mozzarella strings with every bite.

CLASSIC ITALIAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Bechamel sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat.
• When butter has completely melted, add the flour and whisk until smooth, about 2 minutes.
• Gradually add the milk, whisking constantly to prevent any lumps from forming.
• Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes.
• The sauce should be thick enough to coat the back of wooden spoon.
• Remove from heat and add the nutmeg and tomato sauce.
• Stir until well combined and check for seasoning.
• Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil.
• When almost smoking, add the ground beef and season with salt and pepper.
• Brown meat, breaking any large lumps, until it is no longer pink.
• Remove from heat and drain any excess fat.
• Set aside and allow to cool completely.
• In a medium sized bowl, thoroughly mix the ricotta and eggs.
• Season with salt and pepper.
• Set aside.
• Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce.
• Arrange the pasta sheets side by side, covering the bottom of the baking dish.
• Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach.
• Arrange another layer of pasta sheets and spread all the ground beef on top.
• Sprinkle 1/2 the mozzarella cheese on top of the beef.
• Spread another 1/3 of the bechamel sauce.
• Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses.
• Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil.
• Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes.
• Remove cover and continue to bake for about 15 minutes.
• Simple Tomato Sauce: In a large casserole pot or Dutch over, heat oil over medium high heat.
• Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
• Add celery and carrots and season with salt and pepper.
• Saute until all the vegetables are soft, about 5 to 10 minutes.
• Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
• Remove bay leaves and check for seasoning.
• If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor.
• Process until smooth.
• Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
• This will freeze up to 6 months.

CLASSIC ITALIAN LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Add the vegetable oil (the oil will help prevent the lasagna noodles from sticking together). Cook the lasagna until almost al dente, about 6 minutes (the center of the pasta should remain somewhat hard so that it won't overcook and become soggy when baked). Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
• In a large sauté pan, heat the olive oil over a medium-high flame. Add the ground beef and 1/2 teaspoon each of salt and pepper, and sauté until the beef is brown, breaking up any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.
• Position the rack in the center of the oven and preheat the oven to 375 degrees F.
• In a medium bowl, mix the béchamel and marinara sauces to blend. Season the sauce with more salt and pepper to taste.
• In another medium bowl, mix the ricotta, eggs, and 1/2 teaspoon each of salt and pepper to blend. Set aside. Spread the butter over a 13 x 9-inch baking dish. Spoon one third of the béchamel-marinara sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Spread the ricotta mixture evenly over the noodles. Top with the spinach. Arrange 5 more lasagna noodles atop the spinach, then top with the ground beef. Spoon one third of the remaining béchamel-marinara sauce over, then sprinkle with 1/2 cup of mozzarella cheese. Top with the remaining 5 sheets of lasagna noodles. Spoon the remaining béchamel-marinara sauce over the lasagna noodles, then sprinkle with the remaining mozzarella cheese and the Parmesan cheese. (The lasagna can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Uncover before baking.)
• Line a large, heavy baking sheet with foil. Place the baking dish on the baking sheet. Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.