Pams Favorite Lasagna 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.

CHICKEN PARMESAN LASAGNA

Steps:

• Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips.
• Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.
• Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes if using in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
• Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
• Whisk the ricotta, remaining 1 egg, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl until smooth and combined.
• Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 noodles, placing them against the edges of the pan in an even layer (it's ok if they overlap). Spread a third of the ricotta mixture (about 2/3 cup) in an even layer over the noodles and top with 3 pieces of chicken. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat with another 3/4 cup of tomato sauce, 4 noodles, 2/3 cup ricotta, 3 pieces of chicken, 1/2 cup mozzarella and 2 tablespoons Parmesan. Finally, add another 3/4 cup tomato sauce, the remaining 4 noodles, the remaining 2/3 cup ricotta and the remaining 3 pieces of chicken. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan. (It's ok if the lasagna is slightly higher than the edges of the pan.) Cover the pan tightly with nonstick aluminum foil (see Cook's Note).
• Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425 degrees F. Uncover the lasagna and bake until the cheese has completely melted and browned in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve with an extra sprinkle of Parmesan.

MY FAVORITE LASAGNA

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine spaghetti sauce and browned ground beef.
• In separate bowl combine cottage cheese, 2 Tablespoons Parmesan cheese, and beaten egg.
• Spread about 1 cup sauce in bottom of a 13x9x2 inch baking dish.
• Over this layer 1/3 of the cooked noodles, 1/2 of the cottage cheese mixture, and 1/3 of the mozzarella cheese.
• Cover with 1 cup sauce and 1/4 cup parmesan cheese.
• Repeat.
• Top with remaining noodles, sauce, and mozzarella cheese.
• Bake for 30 to 35 minutes or until bubbly.
• Let stand 10 minutes before cutting.

PAM'S FAVORITE LASAGNA

Steps:

• Brown ground beef and sausage together and drain (I also rinse with water to wash away some the fat).
• Put meat in food processor and pulse until it is fine and no chunks of meat left.
• Put in pot and add spaghetti sauce, tomato sauce, seasoning and sugar. Let simmer while noodles are cooking.
• Mix cheeses together using 2 cups of mozzarella with all of the ricotta and parmesan cheese. Mix in the egg.
• When ready to assemble, put some sauce in the bottom of a 9 x 13 pan and then start layering the noodles, cheese mixture and sauce. There should be three layers of 4 noodles and you should end with sauce. Sprinkle with the remaining cup of mozz. cheese. The pan will be full.
• Bake in 350 degree oven for 30-45 minutes. Cover dish with foil for the first 15 minutes so cheese will not get too brown.
• When done, let set for 5-10 minutes before cutting.
• You can prepare this the day before and put it in the refrigerator. Bake the next day and Enjoy!

SHEET PAN LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes.
• Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes.
• Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread.

PAM'S LASAGNA

Steps:

• Chop and brown onions in a skillet. Add garlic (minced). Add tomato sauce and paste. Chop basil and add to sauce with the Mrs. Dash. Add olive oil. Brown meat in separate pan (you can use some of the onions and garlic with the meat. Once brown, add meet to sauce and cook (simmer) for 1 hour. Lightly steam spinach. Cook noodles. In a large Pirex pan, layer the noodles, meat sauce, spinach, and cheeses. Final layer should be noodles. Paint the noodles with egg white to provide a nice glossy top. Bake in oven on middle rack for 35 - 45 minutes at 375 F.

FAVORITE LASAGNA

Steps:

• Remove sausage from casings, chop the meat.
• In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
• Break up beef with wooden spoon.
• Stir frequently, until well browned- 20 minutes.
• Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
• Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
• Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
• In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
• Add lasagna noodes, 2 or 3 at a time.
• Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.
• Drain in colander; rinse under cold water.
• Dry lasagna on paper towels.
• Preheat oven to 375 degrees.
• In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.
• In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce.
• Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
• Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
• Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
• Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
• Spread with remaining sauce, top with rest of mozzarella and Parmesan.
• Cover with foil.
• Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
• Cool 15 minutes before serving.

PAM'S LASAGNA

Steps:

• Preheat oven to 350 degrees F. Saute onions in oil. Brown ground chuck, drain and add onions.
• Add spices, tomatoes, tomato sauce and most of parmesan cheese (save some to sprinkle on top of casserole). Cover and simmer, stirring occasionally, for approximately 30 minutes or until cooked completely down. Meanwhile, cook lasagna noodles according to package directions.
• Arrange in casserole:
• 3 lasagna noodles
• 1/2 of meat sauce
• 1/2 of mozzarella cheese
• 1/2 of cottage cheese
• Repeat
• Sprinkle with remaining parmesan cheese
• Cook uncovered in preheated oven for approximately an hour or until the top begins to turn brown. If possible, and people aren't standing in line with their plates, let set a short while so that it will cut better.

FAMILY FAVORITE LASAGNA

Steps:

• Brown ground beef and onion in large skillet, then drain.
• Place beef and onion back into skillet.
• Add tomato juice, brown sugar, vinegar, salt, oregano, marjoram, and garlic powder; cover and simmer for 20 minutes.
• Meanwhile, cook lasagna noodles with 1 Tbsp oil according to the package directions.
• Dissolve cornstarch in water and add to sauce, stirring until thickened.
• In a greased 9x13 inch baking dish, layer noodles, meat sauce, cottage and mozzarella or swiss cheese, and parsley flakes.
• Sprinkle parmesan cheese over the top.
• Bake at 350 degrees for 35-40 minutes.