THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
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.
More about "ritas lasagna food"
RITAS CANTINA - 450 PHOTOS & 216 REVIEWS - YELP
Web 216 reviews of Ritas Cantina "We ate here on the 2nd night they were open for business, so there were still a few bumps in the road. (Note: this is a …
From yelp.com
65 Yelp reviewsLocation 777 Harrah's Rincon Way Harrah's Resort Southern California Funner, CA 92082
From yelp.com
65 Yelp reviewsLocation 777 Harrah's Rincon Way Harrah's Resort Southern California Funner, CA 92082
37 BEST LASAGNA RECIPES | EASY LASAGNA IDEAS - FOOD …
Web Apr 6, 2023 Lasagna is one of our favorite pasta dishes. It’s perfect for feeding a big crowd and a hit at potlucks. But most people reserve it for …
From foodnetwork.com
Author By
From foodnetwork.com
Author By
LASAGNA WITH RICOTTA & MOZZARELLA RECIPE … LIDIA’S
Web Dec 23, 2021 Lidia’s Kitchen Italian American Classics - Lasagna with Ricotta and Fresh Mozzarella, baked to golden perfection.Watch Eggplant Parmigiana Stacks Recipe her...
From youtube.com
Author Lidia BastianichViews 332K
From youtube.com
Author Lidia BastianichViews 332K
CLASSIC ITALIAN LASAGNA WITH RICOTTA CHEESE - SAPORITO …
Web Feb 19, 2021 Lasagna Layers 3 cups shredded mozzarella cheese ¾ cup shredded parmesan cheese 9 oven ready lasagna noodles Instructions Meat Sauce Preheat the oven to 375˚ and heat a large skillet or pot over …
From saporitokitchen.com
From saporitokitchen.com
CACIO E PEPE LASAGNA: RITA SODI'S LATEST BAKED PASTA
Web Dec 15, 2020 In a recent interview this week, chef Rita relayed a few secrets about the dish. She boils Pecorino rinds for six hours before transforming the broth into a velvety …
From lacucinaitaliana.com
Estimated Reading Time 1 min
From lacucinaitaliana.com
Estimated Reading Time 1 min
LUNCH TIME TREATS.... RITAS... - ARTISAN AFFAIR CAFE - FACEBOOK
Web 36 views, 3 likes, 0 loves, 0 comments, 1 shares, Facebook Watch Videos from Artisan Affair Cafe: Lunch Time Treats.... Ritas Lasagna...Stuffed...
From facebook.com
From facebook.com
LUNCH SPECIALS - RITA'S VEGETARIAN LASAGNA AND HER TRADITIONALLY ...
Web 59 views, 2 likes, 0 loves, 0 comments, 1 shares, Facebook Watch Videos from Artisan Affair Cafe: Lunch Specials - Rita's Vegetarian Lasagna and her Traditionally …
From facebook.com
From facebook.com
DELICIOUS & EASY RICOTTA CHEESE LASAGNA - CULTURED TABLE
Web This make ahead overnight lasagna with ricotta cheese is made easy with a few shortcuts, like (gasp!) not cooking the noodles ahead of time. Ingredients 2 pounds ground chuck, …
From culturedtable.com
From culturedtable.com
WE'RE OPEN! LUNCH TIME SPECIAL $9.90... - ARTISAN AFFAIR CAFE
Web 52 views, 5 likes, 0 loves, 1 comments, 0 shares, Facebook Watch Videos from Artisan Affair Cafe: We're Open! Lunch Time Special $9.90 Rita's Lasagna!!!!
From facebook.com
From facebook.com
VEGETABLE LASAGNA - RITAS CATERING
Web Vegetable Lasagna quantity. Add to cart. Category: Pasta Dishes. Related products. Florentine Shells with Tomato Basil Sauce $ 4.75 Add to cart; Rita’s Homemade …
From ritascatering.com
From ritascatering.com
RITA'S POLENTA LASAGNA RECIPE - FOOD.COM
Web ingredients Units: US 16 ounces prepared polenta 1 medium zucchini 12 ounces cooked ground Italian sausage (chicken or turkey is great) 1⁄2 cup fresh basil leaf, thinly sliced 1 …
From food.com
From food.com
INA GARTEN'S ROASTED VEGETABLE LASAGNA | KITCHN
Web Jan 29, 2020 10 ounces lasagna noodles, such as De Cecco 16 ounces fresh whole-milk ricotta 8 ounces creamy garlic-and-herb goat cheese, at room temperature 2 extra-large …
From thekitchn.com
From thekitchn.com
ENJOY RITA, GIOVANNA AND GRANDSON GIULIO MAKE …
Web Jun 10, 2022 Cooking is a family activity for Rita and Giovanna and here they are making their favourite mushroom lasagna. For the dough: 300g 00 flour, 3 eggsFor the béc...
From youtube.com
From youtube.com
RITA'S HOMEMADE CLASSIC LASAGNA - RITAS CATERING
Web Rita’s Homemade Classic Lasagna $ 95.00. made with Homemade Filling, Pasta and Sauce (12 Portion) ... When It Has to Be Just Right, It Has to Be Rita’s. Start Planning. …
From ritascatering.com
From ritascatering.com
RITA'S MENU AND PRICES - MENUS WITH PRICE
Web View the latest Rita's menu and price information on menuswithprice.com, and find your favorite food. ... Rita's Menu and Prices. 4,080 Locations in 51 States. 4.5 based on 132 …
From menuswithprice.com
From menuswithprice.com
MENUS | RITAS DINING
Web bodega rita's. bodega rita's menu. click & collect. gift vouchers. events. online store. careers. press. contact ©2012 by rita's dining. bottom of page ...
From ritasdining.com
From ritasdining.com
LASAGNA WITH RICOTTA AND MOZZARELLA - LIDIA - LIDIA'S ITALY
Web ¼ cup extra-virgin olive oil 5 cloves garlic, thinly sliced Two 28-ounce cans whole San Marzano tomatoes, crushed by hand ¼ teaspoon crushed red pepper flakes 1½ …
From lidiasitaly.com
From lidiasitaly.com
MENU - RITAS
Web The Rita. 13. San Marzano DOP tomato, buffalo mozzarella, fresh basil & olive oil. Kevin Keeegan. 12. marinara sauce, grilled courgette, aubergine, red peppers & fresh rocket …
From ritas.ie
From ritas.ie
RITA’S LASAGNA – THE STEADY TABLE
Web Feb 5, 2013 • Rita’s Lasagna • For the Tomato Sauce One recipe simple tomato sauce like this or this. I recommend using this brand of San Marzano tomatoes. For the …
From thesteadytable.com
From thesteadytable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love