Lasagna Deliziosa Food

LASAGNA DELIZIOSA

Steps:

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the tomatoes, tomato paste, water, sugar, basil, fennel and pepper. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally., Meanwhile, preheat oven to 375°. In a small bowl, combine the egg, ricotta cheese, parsley and salt. Drain noodles and rinse in cold water. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with three noodles, 2 cups meat sauce, 2/3 cup ricotta cheese mixture, 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat layers twice., Cover and bake 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before cutting.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350°F.
• In a large skillet, add olive oil, chopped onions and garlic. Saute for 3-4 minutes.
• Add ground beef and cook until completely browned, drain fat. Return to pan.
• Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.
• Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 20-25 minutes, stirring occasionally.
• Cook pasta according to package directions for al dente, rinse and set aside.
• Lightly spray a 14 x 11½ x 2¼ baking dish (or two smaller size baking dishes) with a non stick spray then add a small amount of meat mixture in the bottom of dish. Spread around.
• Add lasagna noodles (approximately 5, they will overlap onto each other).
• Next, spread ½ of the cottage cheese on top of pasta.
• Spoon ⅓ meat mixture on top of cottage cheese.
• Sprinkle with ½ the Parmesan cheese.
• Next add ⅓ of the mozzarella cheese.
• Repeat with another layer of pasta, cottage cheese, meat mixture, Parmesan cheese, mozzarella cheese.
• Final layer is pasta, remaining meat mixture and remaining cheese.
• Spray a piece of aluminum foil with non-stick cooking spray. Cover with foil, cook for approximately 50-60 minutes. Remove foil and cook for an additional 10 minutes.

CLASSIC HOMEMADE LASAGNA

Steps:

• In a large pot or Dutch oven, heat a few tablespoons of olive oil. Add the meat in batches and brown well. Remove from the pot and set aside.
• In the same pot, add the onion, carrot, celery and fresh herbs. Cook for 10 minutes, stirring occassionally, until they are golden brown and starting to soften. Add the garlic and cook for another 30 seconds.
• Add the meat back into the pot with the stock, tomatoes, sugar, salt and pepper.
• Partially cover with a lid and reduce the heat. Allow to simmer for 45-60 minutes, stirring occassionally, until the sauce is rich and slightly reduced.
• While the bolognese cooks, make the bechamel sauce according to recipe instructions.
• To assemble the lasagna add a few spoons of bolognese sauce into the bottom of a deep casserole dish then add a layer of lasagna sheets. Add a few more spoons of bolognese then layer with the remaining lasagna sheets, bechamel sauce and grated cheese. Finishing with a layer of bechamel and cheese.
• Cover the lasagna loosely with foil and place in a preheated oven (180°C/350°F).
• Bake for 30-45 minutes until a knife can easily be inserted. Remove the foil and allow to bake for another 10 minutes to brown the top.
• Remove the lasagna from the oven and allow to rest for at least 15 minutes. Slice and serve.

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.
• 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.

SIMPLY TRADITIONAL LASAGNA

Steps:

• Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.
• Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.

DELICIOUS LASAGNA

Steps:

• Boil lasagna noodles, according to package directions.
• Sauté beef, then add salt, pepper, and some of the pureed tomatoes. Sauté the veggies in olive oil, then add garlic powder and oregano powder. Mix the beef and veggies into one pan.
• In a separate bowl, mix the Ricotta cheese, cream cheese, and some fresh chopped basil.
• Putting the lasagna together:.
• First sauce the bottom of your lasagna pan.
• Next, add a layer of lasagna noodles, followed by a layer of meat and veggies.
• Add a layer of mixed cheese (Ricotta and cream cheese), then a layer of sauce.
• After that, add a layer of shredded mozzarella.
• Repeat these steps two more times to create three layers total.
• The last layer should be mozzarella.
• Cover and then place into a preheated oven at 350°F for 1 hour or until done to your liking.

LASAGNA DELIZIOSA

Steps:

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook the sausage, beef, onion and garlic over medium heat until meat is no longer pink; drain.
• Stir in the tomatoes, tomato paste, water, sugar, basil, fennel and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.
• In a small bowl, combine the egg, ricotta cheese, parsley and salt. Drain noodles and rinse in cold water. Spread 1 cup meat sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 2 cups meat sauce, 2/3 cup ricotta cheese mixture, 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat layers twice.
• Cover and bake at 375° for 40 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

QUICK 'N' EASY LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add spaghetti sauce; heat through. Rinse and drain the noodles., In a greased 13-in. x 9-in. baking dish, layer a third of the meat sauce and half of the noodles and cheese. Repeat layers. Top with remaining meat sauce. , Cover and bake at 350° for 35 minutes or until bubbly.