Man Friendly Lasagna Food

INDIVIDUAL LASAGNAS

Steps:

• Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
• Mix the ricotta together with the salt and the pepper until evenly distributed.
• Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
• Preheat oven to 375 degrees F.
• To assemble the lasagnas:
• Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
• Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

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 teaspoon 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.

FAMOUS LASAGNA

Steps:

• Preheat oven to 400 degrees. Bring a large pot of water to boil. Generously salt water; add noodles and cook according to package directions. Drain, and rinse with cold water. Lay noodles on a baking sheet, separating layers with parchment or waxed paper.
• In a medium bowl, combine ricotta, parsley, and egg. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Lightly coat a 9-by-13-inch baking dish with olive oil. Begin layering: Place 4 noodles in dish, slightly overlapping. Top with half the meat sauce and 4 more noodles. Top with half the ricotta filling, then half the mozzarella. Repeat the layering process, ending with the mozzarella. Sprinkle top with Parmesan.
• Cover with lightly oiled foil. Place on a rimmed baking sheet; bake for 30 minutes. Uncover, and bake until bubbling and browned, 30 to 40 minutes more. Let cool 10 minutes before serving.

THE MOST INCREDIBLY AWESOME LASAGNA/LASAGNE!

Steps:

• Make the Bechamel Sauce:.
• Heat the cream and milk in the microwave until it is hot, but not boiling.
• In a medium saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the mixture begins to bubble, about 2 minutes.
• Gradually stir in the hot cream and milk. Continue to cook, whisking constantly, until the sauce comes to a boil. Reduce the heat and simmer, continuing to whisk, 2 to 3 minutes longer, or until fairly thick. Season to taste with nutmeg, salt and pepper. (I use about 1/8 teaspoon nutmeg, 1/4 teaspoon salt and 1/8 teaspoon pepper).
• Directions for Assembling the Lasagna:.
• In a deep lasagna pan begin layering with thin layer of red sauce.
• Add first layer of pasta (4 sheets) on top.
• Then add layer of red sauce (about 1 cup) and béchamel sauce (about 1 cup). Sprinkle parmesan on top. Then layer a third of the mozzarella.
• Add second layer of pasta (4 sheets) on top.
• Then add another layer of red sauce (about 1 cup) and béchamel sauce (about 1 cup). Sprinkle parmesan on top. Then layer a third of the mozzarella.
• Add third layer of pasta (4 sheets) on top.
• Then add another layer of red sauce (about 1 cup) and remaining béchamel sauce. Sprinkle parmesan on top. Then layer remaining mozzarella.
• Add fourth and final layer of pasta (4 sheets) on top. Then top with red sauce and sprinkle with remaining parmesan.
• Cover top of lasagna dish with cover or foil.
• Place assembled lasagna dish into oven for 50 minutes at 375 degrees. Remove cover and bake for another 5 - 10 minutes.
• Remove from oven and allow to settle for about 15-20 minutes before serving.

LAZY MAN'S LASAGNA

Steps:

• To assemble:
• Preheat the oven to 400 degrees F. Cover the bottom of a deep baking dish with a layer of Bolognese sauce. Lay out the uncooked pasta sheets over the sauce until they cover the baking dish entirely. Cover the pasta with another generous layer of Bolognese sauce. The liquid from the sauce will cook the dried pasta so be sure to add enough sauce. Drizzle the bechamel sauce and sprinkle the mozzarella on top, until both are distributed evenly. Add another layer of dried pasta, laying the sheets in the opposite direction. Repeat the process of adding sauces, mozzarella, and pasta for another 2 to 3 layers or until two-thirds of the baking dish's depth is filled. Top off the last layer of sauces and mozzarella with a generous sprinkle of the Parmigiano cheese.
• Place the pan in oven for approximately 40 minutes and let rest for 20 minutes before serving.
• In a hot saucepan, melt the unsalted butter with the olive oil, and add the carrots, onion, celery, and chili pepper. Cook the ingredients over medium heat, until they are soft. Add a sprig of rosemary. Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let reduce. Add the tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour. Before serving, add basil leaves and salt to season. Serve immediately.
• Salsa di 5 Minuti:
• Heat olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt to taste. Add basil leaves at the very end.
• Bechamel:
• In a saucepan, heat up the milk, and bring to a gentle simmer. In another saucepan, melt the butter and immediately add the flour.
• Lower the heat, and mix until the butter has absorbed all the flour and is the consistency of thick dough. Make sure the butter-flour mixture does not burn or brown.
• Remove the saucepan from the heat, and whisk in a couple of ladles of heated milk into the butter-flour mixture. Whisk until the flour has absorbed all of the milk. Put the saucepan back on the burner over medium heat, and whisk in the remainder of the milk.
• Continue whisking until the sauce thickens and becomes a creamy velvety consistency.

LAZY MAN'S (OR LAZY MOM'S LASAGNA)

Steps:

• Preheat the oven to 350 degrees F.
• Brown the beef with the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one that's made of castiron). When the meat is thoroughly cooked -- it will take 8 to 10 minutes -- drain off any fat and take everything out of the pan. Now put the still-frozen ravioli into the pan, breaking them up if they are clumped. Spread the ground beef mixture evenly over the ravioli, and ladle the spaghetti sauce evenly over the ground beef mixture. Over medium heat, without stirring, cook until the ravioli is heated through and beginning to brown on the bottom -- about 10 minutes.
• Take the skillet off the heat, lay the provolone slices over the ground beef mixture, and sprinkle the whole thing with the Parmesan. Bake for 10 minutes, or until the cheese is melted. Serve hot.

POOR MAN'S LASAGNA

Steps:

• Brown meat in a skillet. Drain fat from meat (I usually rinse it under warm water.).
• Meanwhile, boil noodles according to package directions (its OK if they're a little underdone.).
• Meanwhile mix the egg and cottage cheese in a bowl, and set aside.
• Spray a 9x13 pyrex. Coat the bottom with a very thin layer of pasta sauce. Layer about half of the noodles on top of the sauce. Layer the meat on top of that, followed by another thin layer of sauce. Layer the cottage cheese mixture on top of that, followed by the remaining noodles. Add the remaining sauce on top of the noodles (I prefer it thin on top, so that the noodles get crispy-chewy.) Sprinkle all of the cheese on top of the lasagna.
• Bake at 350 for 20-30 minutes depending on how crunchy you like your noodles.
• I have found that half of a container of cottage cheese is perfect, so I usually go ahead and mix the remaining half with an egg, and freeze it. It defrosts quite easily in the fridge next time.
• I also usually buy the meat on sale in bulk, and freeze it in pre-cooked portions. If you do that, you can easily put this meal together quickly. It's also easy to make 2 lasagnas at once, and freeze one for later. You can reheat it in the microwave, or in the oven at 350 for 20 minutes, covered.

10-LAYER POOR MAN'S LASAGNA CASSEROLE

Steps:

• Brown hamburger in frying pan with salt and pepper, oregano, Italian seasonings, onions and garlic until done.
• Drain grease.
• Stir in (drained) mushrooms and spaghetti sauce.
• Simmer on very low.
• Meanwhile, in small bowl, heat cream cheese in microwave until very soft. Stir in the sour cream and beef bouillon well. Set aside.
• Cook macaroni until just done or "al dente". Drain well.
• In greased 4 quart roaster or crock pot, place (layer) 1/3 noodles, then 1/3 cream sauce, then 1/3 meat sauce, repeat 2 more times until ingredients are used up.
• Top with shredded Mexican blend cheese.
• Bake in 350 degree Fahrenheit oven for about 35 to 40 minutes until heated through and lightly bubbling.
• Let rest 5 or 10 minutes before serving.
• About 10-12 servings.
• Serve with garlic bread and a tossed salad.

MAN FRIENDLY LASAGNA

Steps:

• Preheat the oven to 375 degrees.
• Sauté the mushrooms, onions, celery and garlic over medium heat in 2 tbs. water until tender. Remove from heat. Add the spaghetti sauce, Italian seasoning, seasoning salt and TVP granules - set aside.
• Place the tofu and spinach in a food processor and blend briefly. Add remaining filling ingredients and process until smooth.
• Pour half of the spaghetti sauce in the bottom of a 11x13-inch, prepared pan. Place a layer of uncooked noodles over the sauce.
• Spread half of the tofu mixture on top of the noodles. Drop by spoonfulls and then spread it evenly. Sprinkle 1/2 of the soy cheese blend on top of tofu mixture.
• Cover with another layer of noodles. Spread the remaining tofu mixture over the noodles as before. Sprinkle remaining soy cheese on top of tofu mixture. Top with a final layer of noodles.
• Pour on the remaining tomato sauce and spread evenly. If desired sprinkle sliced olives on top. Cover the dish with aluminum foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. The noodles will bubble up making the top look uneven when done. Allow to cool for 15 minutes before cutting.
• This dish freezes very well.
• TVP can be found in most grocery stores where the "Bob's Red Mill" organic foods are sold; or you can purchase it online.