Tried True Lasagna Food

PERFECT SPINACH LASAGNA

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan .
• In a medium bowl, combine the ricotta cheese with half of the drained and squeezed spinach, half of the grated Parmesan cheese, the egg, garlic powder, and salt. Mix to blend well.
• Mix the remaining half of the drained spinach with the marinara sauce .
• Spread about 1/2 to 1 cup of the marinara-spinach mixture over the bottom of the baking dish, just enough to coat the bottom.
• Top with a layer of noodles.
• Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles.
• With a small spoon, put about one-third of the ricotta mixture over the sauce layer, spacing evenly in small dollops, then sprinkle with about one-quarter of the mozzarella cheese.
• Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella.
• Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese.
• Grease a sheet of foil large enough to fit over the lasagna. Cover the lasagna tightly with the foil, greased side down. If your baking pan is very full, place a foil-lined baking sheet on a lower rack to catch spills.
• Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble.
• Remove the foil and bake for 20 to 30 minutes longer, until very hot and the cheese has melted.

NO BOIL EASY FOUR CHEESE EASY TO MAKE VEGETARIAN LASAGNA

Steps:

• Preheat the oven to 350 degrees.
• Mix the ricotta, eggs, basil, oregano, garlic powder and half of the parmesan in a bowl.
• In a 9x11 pan spread about a 1/2 cup of tomato sauce into a thin layer.
• Add three and a half lasagna noodles to cover the bottom of the pan leaving room for them to expand. Spread a third of the ricotta mixture on top and sprinkle with some the shredded cheese. Then top with a thicker layer of tomato sauce.
• Repeat the layers three times. On the last layer of sauce top with the remaining cheese including the other half of the parmesan. Sprinkle with additional dried basil, garlic salt and oregano.
• Carefully pour the 1/4 cup of water around the edge of the pan.
• Bake for 45-50 minutes until the cheese is golden. Allow to sit outside the oven for 15 minutes before serving.

LASAGNE

Steps:

• First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
• For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
• Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
• Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
• To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
• Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
• Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
• Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

LASAGNA RECIPE

Steps:

• For the sauce, in a sauté pan on medium heat, add meat, onion, and garlic until the meat is brown. Pour 1/2 cup of sauce into a small bowl and pour the remainder into the meat. Bring to a full boil; reduce heat to low and cover cooking for 15 minutes.
• Pre-heat oven to 375F. In a large mixing bowl, add egg, ricotta, parsley, and 1/4 cup Parmesan cheese; set aside.
• Spread 1/2 cup of pasta sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the noodles in the dish, breaking any as needed to fit. Spread with the ricotta cheese mixture, mozzarella cheese, and meat mixture. Continue until you end with the meat mixture. Sprinkle top with mozzarella and Parmesan cheese.
• Place baking dish on a baking sheet. Bake for 35-45 minutes until thoroughly heated. Allow standing at least 10 minutes before serving.