Mozzarella Lasagna Food

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.

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.

LASAGNE ALLA MOZZARELLA (MOZZARELLA LASAGNA)

Steps:

• Gather the ingredients.
• In a heavy bottomed pan, melt the butter over low heat. Add the flour and whisk to combine. Continue to cook, whisking constantly, until the roux begins to turn a golden brown, 3 to 5 minutes.
• Slowly add the milk, constantly whisking, until the roux has blended into the milk. Season with salt and pepper to taste and set aside.
• Gather the ingredients.
• Preheat the oven to 400 F / 200 C and butter a rectangular baking dish large enough to contain the ingredients.
• Place the tomato sauce in a bowl. Finely chop the garlic and add it to the tomato sauce, together with the basil. Thinly slice the mozzarella.
• Begin with a layer of pasta, followed by thin layer of tomato sauce (the cheese should not float in it), then the mozzarella, salt and pepper to taste, and another layer of pasta. Continue until all of these ingredients are used up, finishing with a layer of pasta.
• Sprinkle the grated Parmigiano over the lasagna, and evenly pour over the besciamella sauce.
• Bake the lasagna for 15 minutes. Cover it with a sheet of parchment paper and bake for 20 minutes more. Let cool slightly before cutting for easier serving.
• Serve and enjoy.

TRADITIONAL LASAGNA

Steps:

• In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
• Add the next seven ingredients.
• Simmer, uncovered, for 1 hour, stirring occasionally.
• In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
• Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.
• Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella.
• Top with remaining noodles, meat sauce and mozzarella (dish will be full).
• Cover and bake at 375°F for 50 minutes.
• Uncover; bake 20 minutes longer.
• Let stand 15 minutes before cutting.

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.

TOMATO AND MOZZARELLA LASAGNE

Steps:

• Make sauce:
• Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.
• Preheat oven to 375°F. and butter 2 (13- by 9-inch) baking dishes.
• Assemble lasagne:
• Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.
• Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish. Top with 3 drained pasta sheets per dish, overlapping if necessary. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish. Finish assembling lasagne by topping each with 1 cups sauce. (You will have leftover sauce and mozzarella.)
• Bake lasagne, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups mozzarella. Bake until bubbling and cheese is melted, about 10 minutes more.
• Serve lasagne with some of remaining sauce, reheated.

SIMPLY LASAGNA RECIPE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
• Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
• Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

NEAPOLITAN LASAGNA WITH FRESH MOZZARELLA.

Steps:

• Preheat your oven to 350F. Do this before you start assembling the lasagna.

MOZZARELLA LASAGNA

Steps:

• Preheat your oven to 190C/375/F/Gas 5.
• Peel and chop the onion and slice mozzarella thinly. Heat oil and fry onion and mince for 5 minutes, sirring. Add sauce, cover and simmer for 20 minutes. Season.
• Meanwhile, melt butter in a pan. Stir in the flour and cook for 1 minute. Remove from heat and add milk. Stir the sauce over a low heat until thickened.
• Spread a third of the meat sauce over the base of a 2 litre dish. Top with a third of the mozzarella, cover with a third of the lasagne sheets. Repeat layers twice. Spoon over white sauce. Sprinkle with Parmesan.
• Bake for 45 minutes, until cooked through.

BRENDA'S LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
• In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
• Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.