Lasagna Rosa Food

LASAGNA ROSA RECIPE

Steps:

• Add the ricotta, mozzarella, eggs, & half the Parmesan cheese to a large mixing bowl. Stir them together until the mixture's evenly combined.
• In a separate mixing bowl, add both the sauce and whisk together until evenly combined. Set aside.
• Spread a cup of the sauce mixture evenly out over the bottom of a 9x13 inch baking dish.
• Top the sauce with four noodles. Spread another cup of the sauce mixture evenly out over the noodles. Then add half of the ricotta mixture evenly out over top.
• Repeat the layers. Finally top this with the remaining noodles. Then spread the remaining sauce evenly out over top. Sprinkle the rest of the Parmesan cheese evenly out over top.
• Cover the baking dish tightly with aluminum foil. Bake the lasagna at 375 degrees for 1 hour. Remove the aluminum foil and return the lasagna to the oven and bake an additional 10 minutes.
• Remove the lasagna from the oven and let it rest 10 full minutes before slicing and serving.

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.

LUSCIOUS ROSA LASAGNA

Steps:

• Preheat oven to 375 degrees F. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside. Then, combine the Bertolli Sauces in medium bowl.
• Spread 1 cup of the sauce mixture in a 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture. Repeat this one more time. Then, layer with remaining 4 noodles, then remaining sauce mixture and remaining 1/4 cup Parmesan cheese.
• Cover with aluminum foil and bake 50 minutes. Remove foil and bake until bubbling, about 10 minutes. Let stand 10 minutes before serving. Enjoy!

LUSCIOUS ROSA LASAGNA

Steps:

• Preheat oven to 375°. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.
• Combine Sauces in medium bowl.
• Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Layer 4 uncooked lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese.
• Cover with aluminum foil and bake 1 hour. Remove foil and bake 10 minutes. Let stand 10 minutes before serving.
• TIP: Try adding 1 lb. cooked, crumbled ground beef or Italian sausage or 4 cups of your favorite cooked vegetables evenly divided between each layer.

LASAGNA ROSES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
• Add the ground beef, breaking it apart with a spoon, and stir until browned.
• Add the sausage, breaking it apart with a spoon, and stir until browned.
• Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
• Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
• Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
• Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
• Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
• Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
• Place the spiral lasagna noodle in a greased muffin tin.
• Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
• Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
• Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
• Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
• Pour about 2 tablespoons of the sauce in between the noodle "petals". Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
• Bake for about 30 minutes, until the top of the noodles are golden and crispy.
• Let cool for about 5 minutes before removing from muffin tin.
• Serve over tomato sauce.
• Enjoy!