Lasagne With A Twist Food

CLASSIC LASAGNA RECIPE WITH A TWIST RECIPE

Steps:

• Take the cream cheese out of the refrigerator, and set aside to allow it to come to room temperature.
• Preheat oven to 350 degrees Fahrenheit.
• Place the lasagna noodles in a baking dish. Heat three to four cups of water, pour over the lasagna noodles, and cover with plastic wrap or foil.
• Chop the basil finely, and set it aside. Mince your garlic, chop your onion, and set those aside.
• Coarsely grate carrots and zucchini.
• In a large skillet or braising dish, heat one tablespoon of olive oil over medium-high heat. Add the chopped onion and salt and stir.
• Once the onion begins to soften, add the grated carrots and zucchini to the pan. Stir to mix.
• Continue stirring until the mixture starts to brown, and the zucchini has reduced to about half its volume. Push the veggie mixture to the side and add the second tablespoon of olive oil to the skillet.
• Add the turkey sausage. Break it up with a spatula as you begin incorporating the veggies. Continue cooking until the sausage is cooked through. 
• Add the garlic to the skillet and stir to incorporate for one minute.
• Add the entire can of tomatoes (including the liquid).
• Add the dried basil and oregano and stir to incorporate. Reduce heat to medium-low, and simmer while you prep the cheese mixture.
• In a large mixing bowl, fold together one and a half cups of mozzarella, half of the parmesan, all of the ricotta and cream cheese, the egg, and the basil.
• Remove noodles from water and onto a clean kitchen towel. Allow to dry for two to three minutes per side, flipping the noodles halfway.
• While the noodles are drying, spray a 9-inch x 13-inch baking dish with nonstick spray.
• Spread about a quarter of the meat sauce into the bottom of the baking dish. Top with three lasagna noodles.
• Gently spread half the cheese mixture on top, then add another quarter of the meat sauce. Layer another three noodles and repeat with remain cheese and meat mixtures. Top with the last three noodles and then the remaining sauce and shredded mozzarella and parmesan.
• Cover with foil and bake for 35 minutes. Remove foil and bake uncovered for 10 minutes, or until the cheese on top is browned and bubbly.
• Remove the pan from the oven and allow to rest for at least 15 minutes before serving.

CLASSIC LASAGNE

Steps:

• To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
• Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
• Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
• Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
• Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
• Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
• Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
• Scatter 125g torn mozzarella over the top.
• Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

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.