Mums Lasagna Food

MOM'S LASAGNA

Steps:

• In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

MOM'S BEEF LASAGNA

Steps:

• In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

MAMA'S LASAGNA

Steps:

• Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
• In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
• In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
• Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

MOM'S LASAGNA, FALL VERSION

Steps:

• Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble.
• For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
• For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
• Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet.
• To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour.
• Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving.

MUM'S LASAGNA

Steps:

• Brown meat slowly in a large pan. Spoon off the excess fat and add the garlic, salt, tomato paste and canned tomatoes.
• You can also add one onion, cut up very fine.
• Simmer 30 minutes, uncovered stirring occasionally.
• Cook noodles by boiling a large pot of water.
• Add salt and noodles. Cover and turn off heat.
• Leave for 20 minutes. Do not lift cover. You can use your roasting pan for this step.
• Now combine the cottage cheese, parmesan, parsley, eggs, salt and pepper in a bowl.
• Place ½ the noodles in 13x9x2 oblong dish, spread with ½ the cottage cheese filling and ½ the meat sauce. Repeat layers.
• Bake at 375F about 30 minutes.
• You can assemble this early. Refrigerate and allow 15 minutes longer for cooking.
• Let stand 5 minutes before cutting, filling will set slightly.

MY MOM'S LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
• Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
• Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
• Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

MOM'S LASAGNA

Steps:

• In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
• Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
• In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
• Preheat the oven to 350 degrees F.
• Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
• Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

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.

MOM'S SEAFOOD LASAGNA

Steps:

• For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
• Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
• Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
• Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
• Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
• Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
• Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.

MOM'S CHICKEN LASAGNA

Steps:

• Saute the butter, onion, and green pepper, in a large pan.
• Add the mushroom soup, pimento, mushrooms, Tarragon and Basil, blending well.
• Have ready: 2 cups ricotta cheese,2 cups shredded cheddar.
• and a 3 pound chicken, boiled, meat broken up.
• Assembly in 9x13 glass baking dish.
• Place layer of lasagna noodles bottom of dish.
• then 1/2 of ricotta cheese, cheddar, meat, 1/2 of the filling mixture.
• Repeat with Layer of lasagna noodles.
• 1/2 of ricotta cheese, cheddar, meat, 1/2of the filling mixture.
• Top with layer of lasagna noodles.
• Sprinkle with parmesan cheese.
• Bake 350 degree oven, about an hour, till bubbly and top layer browned.

MOM'S GOOEY LASAGNA

Steps:

• Saute onion and garlic in oil.
• Add meat and brown.
• Add the rest of the ingredients, ending with the basil.
• Simmer on low for about 30-45 minutes.
• To assemble lasagne, layer a small amount of sauce in a 9x13 pan to prevent sticking.
• Place a layer of noodles over the sauce.
• Cover noodles with sauce, then a small amount of the cheeses.
• Layer noodles, sauce, cheeses until pan is full, ending with reserved mozzarella cheese.
• Bake at 350 degrees until cheese is melted but not brown.

LAZY MOM'S FAUX LASAGNA

Steps:

• Prepare water to boil and pre-grease a deep casserole dish.
• Brown beef, onions and garlic in a medium sized sauce pan (if you don't like your onions a tad crisp, saute your onions and garlic until soft, prior to adding the beef).
• Add spaghetti sauce AND spinach to the beef, onion and garlic; cover and simmer for 15 minutes.
• Pre-heat oven to 350, and add noodles to boiling water and cook until al dante.
• Drain noodles and return to pot.
• Pour the sauce mixture into the noodles, RESERVING two or so cups, and mix thoroughly. Set remaining sauce aside.
• Pour half of the pasta mixture into the pre-greased casserole dish, layer with 6 slices of provolone cheese, pour in the remaining pasta, break the remaining provolone into pieces, layer, and sprinkle mozzarella cheese on top. Finally, pour on the reserved sauce.
• Bake, covered, on 350 for 35 minutes.
• Uncover, sprinkle parmesan cheese on top, and bake for an additional 5 minutes.

MAMMA MIA'S LASAGNE

Steps:

• Brown meat.
• Add next 5 ingredients. Simmer uncovered 30 minutes.
• Cook noodles according to package directions.
• Drain and spread noodles out to cool on wax paper.
• Combine remaining ingredients, except Mozzarella and oil.
• Spread olive oil on bottom of 13 x 9 baking pan.
• Place half noodles in bottom, overlapping slightly.
• Spread 1/2 Ricotta on noodles, using fingers.
• Sprinkle scant half of Mozzarella over all.
• Spread 1/2 meat sauce over all.
• Repeat layers, saving a little Mozzarella for the top.
• Bake 30 minutes at 375°F.
• Let stand 10 minutes, then cut.
• May assemble early, refrigerate; then allow 15 minutes longer in oven.

MOM'S MEAT LASAGNA

Steps:

• Brown the ground beef in a large pot.
• Drain off fat.
• Add sliced onion and minced garlic. Cook for about a minute.
• Add tomatoes, tomato paste, red wine and oregano.
• Simmer for about two hours.
• Boil water and cook lasagna noodles for about 10 minutes.
• Drain and let cool.
• In a blender, mix ricotta, egg, salt and pepper.
• Spread noodles on bottom of dish. Layer with tomato meat sauce, ricotta mixture, mozzarella and parmesan. Repeat.
• Cook for 1/2 hour at 350 degrees.