Lasagne Supremo Food

THE BEST LASAGNA

Steps:

• Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
• Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
• Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
• Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
• Arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
• Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
• Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
• Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
• Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
• Let sit 10 minutes before serving.

LASAGNA SUPREMO (THE BEST LASAGNA EVER!)

Steps:

• FOR THE LASAGNA: Prepare lasagna according to package directions.
• Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
• Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
• Brown the ground beef and ground pork in a skillet, drain off and discard fat.
• Add onion and garlic to the ground meat, stir and cook another 5 minutes.
• Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
• While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
• Preheat oven to 375 degrees.
• Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
• In the baking dish, spoon in a layer of 1/3 of the meat sauce.
• Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
• Then layer 1/3 of the Ricotta mixture.
• Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
• Then layer 1/3 of the sliced mushrooms.
• Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
• Then continue to repeat the layering until all of the ingredients are layered.
• When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
• Remove foil and bake, uncovered, another 25 minutes.
• Remove from oven and allow to sit and rest 10 minutes before cutting.
• FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
• Add the extra-virgin olive oil to the pot.
• Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the shallot, and dump that into the pot.
• Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
• Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
• Remove from heat and give it one last stir.
• Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
• NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

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.

LASAGNA SUPREME

Steps:

• Cook sausage, onion and garlic in a large skillet over medium-high heat until meat is brown, stirring to separate meat.
• Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low and cover; simmer 15 minutes.
• Meanwhile, cook lasagna noodles according to package directions; drain.
• Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt & pepper. Mix well.
• Place three noodles in bottom of 13"x9"x2" baking pan. Spread half of cottage cheese mixture over noodles, then half of meat mixture and half of mozzarella cheese. Repeat layers.
• Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.

TRADITIONAL SUPREME LASAGNA

Steps:

• Turn on oven to 375 degrees.
• Bring a large pot of water to a boil with the salt and cook noodles according to package directions. Drain and cool, cover with water to prevent sticking.
• Cook sausage and ground turkey in a large skillet, set aside. In same skillet saute onion and mushrooms 5 minutes. Add garlic, saute 1 minute. Drain off excess fat if necessary. Add sugar and mix with meat mixture.
• In another bowl mix ricotta cheese, eggs, basil and parsley.
• Mix mozzarella cheese and 1/2 cup of the parmesan cheese.
• In a 13x9 lasgna pan layer ingredients in the following order: spaghetti sauce, lasagna noodles, ricotta mixture, meat mixture, mozzarella cheese, repeat twice ending with another layer of spaghetti sauce.
• Bake covered for 1 hour. Uncover and sprinkle top with provolone and remaning 1/2 cup parmesan cheese and bake an additional 20-30 minutes untill hot and bubbly.

SUPREME PIZZA LASAGNA

Steps:

• Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
• Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
• Preheat the oven to 350 degrees F.
• To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
• To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

LE LASAGNE AUTENTICHE SICILIANE SUPREME

Steps:

• Prepare the lasagna noodles according to package directions.
• Drain and set aside.
• Cook the ground beef and sausage.
• Drain off the grease.
• Add the onion, garlic and mushrooms to the meat/sausage mixture.
• Saute until onion is tender.
• Add the sugar, salt, basil, fennel seed, pepper, tomatoes and tomato paste. Blend well. Simmer for 1 hour.
• Combine the eggs, ricotta cheese, parsley and salt. Blend well.
• In the bottom of a very large baking pan, spread just enough of the meat mixture to cover the bottom.
• Layer lasagna noodles, meat sauce, black olives, ricotta cheese mixture, mozzarella cheese, asiago cheese and parmesan cheese.
• Repeat layering making sure to end with the parmesan cheese.
• Cover with foil.
• Bake at 375 degrees for 25 minutes.
• Remove the foil and bake for 25 additional minutes.

PASTITSIO

Steps:

• Preheat oven to 350°F In a large pot, heat oil over medium heat until shimmering. Add onion and saute until soft, 5 minutes. Add meats and saute until no longer pink, about 10 minutes, breaking it up into small pieces with the edge of a spoon. Add wine and cook 2 minutes to boil off some of the alcohol. Add garlic, cinnamon, oregano and thyme; cook 5 minutes. Add tomatoes (with their juices), salt and pepper; bring to a boil, reduce to a simmer and cook, uncovered, 45 minutes, stirring occasionally.
• In a medium saucepan, combine milk and cream. Heat to a bare simmer over medium-low heat.
• In another saucepan, melt butter. Whisk in flour and cook until pasty flavor is gone but roux is still pale, 2-3 minutes. Whisking constantly, add hot milk/cream. Cook 5 minutes, still whisking constantly, until thick and smooth. Remove from heat and add nutmeg, salt, white pepper, half the Parmesan, and 1/2 cup of meat sauce. Set aside to cool 10 minutes. Beat eggs lightly, then whisk yogurt into eggs. Whisk this mixture into cooled white sauce.
• Cook and drain pasta according to package directions.
• Combine pasta with meat sauce and pour into a large casserole dish. Pour white sauce evenly over the top, then sprinkle evenly with remaining Parmesan. Bake, uncovered, in preheated oven for 1 hour. Cool 10 minutes before serving. (Tastes even better the second day when the flavors have time to meld; reheat from room temperature in 350F oven for 15-20 minutes.).

LASAGNE

Steps:

• First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
• For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
• Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
• Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
• To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
• Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
• Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
• Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
• Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
• Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
• Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil.
• Cook lasagna noodles in boiling water for 8 to 10 minutes.
• Drain noodles, and rinse with cold water.
• In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
• Arrange 6 noodles lengthwise over meat sauce.
• Spread with one half of the ricotta cheese mixture.
• Top with a third of mozzarella cheese slices.
• Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
• Repeat layers, and top with remaining mozzarella and Parmesan cheese.
• Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes.
• Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

LASAGNE SUPREMO

Steps:

• Chop onion finely and cook with minced garlic til soft in a non stick frying pan with 1 tbsp oil.
• Brown ground meat, season with salt, pepper, sambal olek and Italian seasonings. Set aside and keep warm.
• Beat eggs.
• Add eggs to ricotta and stir well.
• Season ricotta and egg mixture with salt and pepper. Add fresh torn basil if you have it, if not use chopped parsley.
• Put a thin layer of spaghetti sauce on bottom of an 11x9 greased pan.
• Add a layer of lasagne noodles. BE SURE TO USE INSTANT LASAGNE NOODLES!
• Stir together remaining spaghetti sauce with the ground meat and spread 1/3 mixture over the noodles in the pan.
• Top with ricotta cheese mixture.
• Layer on 1/2 thawed drained spinach over cheese layer.
• Add a 2nd layer of noodles, top with sauce/meat mixture, then ricotta, remaining spinach and finally the remaining meat/sauce mixture.
• Top with mozzarella and bake in a hot oven until cheese is browned and bubbling, approximately 40 minutes.
• Let sit for 10 minutes to allow to set for easy serving.
• Serve with crusty garlic bread and copious amounts of good red wine!

SUPREME LASAGNA

Steps:

• Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
• Add tomatoes with juice, tomato paste, basil and marjoram.
• Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
• Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
• Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
• Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
• Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
• Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
• Let stand 10 minutes.
• Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.