Spaghetti And Lasagna Sauce Food

OLD SCHOOL LASAGNA WITH BOLOGNESE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Tomato Sauce:
• In a medium pot, heat the olive oil and add the onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme, bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning. Add more salt and pepper, if desired. Remove and discard the thyme and bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to "rest."
• Pasta: Bring the water to a boil over medium heat. Add the salt and the lasagna sheets. Cook for 4 minutes, drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
• Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.
• Assemble the lasagna:
• Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling.
• Cover the dish tightly with aluminum foil and put it in the center of the oven. Bake for 45 minutes. Raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, about 10 to 15 minutes. Remove the pan from the oven and let it cool for 15 minutes or so before serving.
• Make the Bolognese while the lasagna is baking:
• In a large wide pot over medium-high heat, add the olive oil. Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste. Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil. Add carrots, onion and celery. Cook until browned, about 5 minutes. Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and simmer for 20 minutes.
• When done, finish with milk, taste, season and serve, spooned over the lasagna.

EZ SPAGHETTI LASAGNA

Steps:

• In a large pot of boiling salted water, add pasta.
• Boil until done.
• Meanwhile, heat the spaghetti sauce in a small pot and keep warm.
• Also, prepare topping.
• Combine chopped parsley, olive oil and cheeses in a small bowl.
• Add salt and freshly ground black pepper to taste.
• Drain cooked pasta and return to its pot.
• Add spaghetti sauce and toss well.
• Divide spaghetti between 4 deep soup plates.
• Top each serving with 1/4 of the cheese mixture and serve.

LEFT OVER SPAGHETTI LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease a 9x13-inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
• Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
• Mix cottage cheese and sour cream in a bowl.
• Spread half the spaghetti with sauce into the prepared baking dish.
• Spread the cottage cheese mixture evenly over the spaghetti.
• Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
• Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

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.

LASAGNA MADE EASY

Steps:

• Preheat oven to 350.
• Brown meat in large skillet on medium-high heat.
• Mix 1 1/4 cups mozzarella cheese, ricotta cheese, 1/4 cup parmesan cheese, parsley and egg until well blended. Set aside.
• Drain meat and return to skillet.
• Stir in spaghetti sauce.
• Pour water into empty sauce jar, cover and shake well. Add to skillet. Stir until well blended.
• Spread 1 cup meat sauce onto bottom of 13x9 baking dish.
• Top with layer of 3 uncooked lasagna noodles.
• Spread 1/3 ricotta cheese mixture and 1 cup meat sauce over noodles.
• Repeat layers 2 more times.
• Top with remaining 3 noodles and remaining meat sauce.
• Sprinkle with remaining 1 1/4 cup Mozzarella cheese and remaining 1/4 cup Parmesan cheese.
• Cover tightly with greased foil.
• Bake 45 minutes.
• Remove foil and bake another 15 minutes or until heated through.
• Let stand 15 minutes before cutting to serve.

SPAGHETTI & LASAGNA SAUCE

Steps:

• Blend the stewed tomatoes and crushed tomatoes in a blender.
• In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic.
• Pour in tomatoes and reduce heat.
• Add basil, sugar, oregano and simmer about 40 minutes.
• Periodically check consistency; if sauce is too runny or liquid, add no salt added tomato paste or cornstarch paste to taste.
• Sprinkle with salt substitute and pepper before serving.