Restaurant Style 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.

RESTAURANT STYLE LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
• To make sauce- In a skillet, brown the ground beef until cooked through; drain grease and onions and peppers and cook until vegetables have softened.
• Add to skillet, browned ground beef mixture, mushrooms,oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
• In a 9x13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. Top with sliced mozzarella and provolove cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.

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.

TRADITIONAL SUPREME LASAGNA

Steps:

• Turn on oven to 375 degrees.
• Bring a large pot of water to a boil with the salt and cook noodles according to package directions. Drain and cool, cover with water to prevent sticking.
• Cook sausage and ground turkey in a large skillet, set aside. In same skillet saute onion and mushrooms 5 minutes. Add garlic, saute 1 minute. Drain off excess fat if necessary. Add sugar and mix with meat mixture.
• In another bowl mix ricotta cheese, eggs, basil and parsley.
• Mix mozzarella cheese and 1/2 cup of the parmesan cheese.
• In a 13x9 lasgna pan layer ingredients in the following order: spaghetti sauce, lasagna noodles, ricotta mixture, meat mixture, mozzarella cheese, repeat twice ending with another layer of spaghetti sauce.
• Bake covered for 1 hour. Uncover and sprinkle top with provolone and remaning 1/2 cup parmesan cheese and bake an additional 20-30 minutes untill hot and bubbly.

BIRD'S ITALIAN STYLE LASAGNA

Steps:

• MEAT MIXTURE: To a large skillet, add all meat ingredients except sauce. cook over medium high heat, stirring occasionally, until cooked through.
• Place the 2 jars of spaghetti sauce in a large food processor. When meat is done, strain in a collander, then put in the food processor with the sauce. Blend for 30 seconds or so. Place meat mixture in a bowl and set aside. Processing the meat helps to keep layers thin and flavorful.
• CHEESE MIXTURE: Mix all cheese ingredients and set aside.
• NOODLES: Bring a large pot of water to a boil. Add 2 tsp salt and 1 tbsp vegetable oil. Place lasagna noodles, one at a time, carefully into the boiling water. Stir gently with a wooden spoon until all noodles have softened to the bending stage. Reduce heat and simmer about 15 minutes until they are cooked through.
• Place a large collander in the sink and gently drain the noodles. Run cold tap water over noodles, or dunk collander into a larger bowl that has cold water in it. (you want to cool all the noodles and stop the cooking process and keep them from sticking).
• ASSEMBLY: Lay out a few layers of paper towels onto your workspace that are long enough to place a few sheets of noodles on (about two rows of towels). Place 2-3 noodles onto the paper towels, then lay another couple of sheets of paper towels and blot the noodles dry. This keeps your lasagne from having a pool of liquid at the bottom.
• To a 9x13x3" (or larger) pan, spread 1/2 jar of sauce in the bottom and set aside. Place noodles into the pan in a single layer, overlapping the curly ends if necessary, and cutting any noodles to fit if necessary.
• Spread 1/3 of the meat mixture evenly onto the noodles. you can use your fingers or the back of a spoon. Take 1/3 of the cheese mixture and crumble over the meat mixture in small dots. Sprinkle with 1/3 of the mozerella cheese.
• Repeat layers of noodles, meat, cheese mixture, mozerella two times, then end with a last layer of noodles. Spread remaining 1/2 jar of sauce over top and sprinkle with remaining 1/2 cup of parmesan cheese. (at this point, you can cover with plastic wrap and refrigerate or freeze until needed. If freezing, thaw at room temperature a few hours before baking).
• Preheat oven to 350°F Bake lasagna fresh for 45 minutes (60-75 minutes if refrigerated, and 75-90 minutes if thawed) or until bubbly and cooked through. Let sit for at least 10 minutes before serving. Lasagnes are so good the next day!
• TO FREEZE FOR OAMC: A simple way to freeze this for multiple dinners (prior to cooking) is to chill it for at least 24 hrs in the refrigerator. Then place plastic wrap over the top of the lasagna and then place a large cutting board over that and carefully flip over onto the counter and remove the pan.
• Using a sharp butcher knife, slice it down the center longways. then slice the from the short sides into however many servings you like (1x for 4 dinners, 2x for 6 dinners, etc.). Then simply wrap each dinner-serving size well with plastic wrap and then foil for an airtight seal.
• When your wanting to serve it for dinner, simply take it from the freezer the day before, thaw in the fridge overnight, then unwrap it, re-wrap it in foil only with a little more sauce and bake.