THE ULTIMATE LASAGNA
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
- Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
- In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
- To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
EASY CLASSIC LASAGNE
Kids will love to help assemble this easiest ever pasta bake with streaky bacon, beef mince, a crème fraîche sauce and gooey mozzarella
Provided by Angela Boggiano
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.
- Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
- Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.
- Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
- Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25-30 mins until golden and bubbling. Serve scattered with basil, if you like.
Nutrition Facts : Calories 844 calories, Fat 52 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 1.1 milligram of sodium
LASAGNA WITH ROASTED EGGPLANT, MUSHROOMS AND CARROTS
This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h15m
Yield Yield: 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
- Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
- Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 743 milligrams, Sugar 8 grams
LASAGNA WITH ROASTED BRUSSELS SPROUTS AND CARROTS
A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and grown-ups, lacto-vegetarians and meat eaters. I like to tuck roasted vegetables into the layers of pasta, marinara sauce, Parmesan and ricotta. In this rendition I used brussels sprouts and carrots; the sprouts are slightly bitter and the carrots sweet. I sliced the brussels sprouts about the same width as the carrots and roasted the two together. Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
- Lightly oil a rectangular baking dish.
- Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
- Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
- Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 20 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 791 milligrams, Sugar 10 grams, TransFat 0 grams
CARROT AND FETA LASAGNA
Make and share this Carrot and Feta Lasagna recipe from Food.com.
Provided by Sueie
Categories Weeknight
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Grease ovenproof dish.
- Heat butter and oil in pan, add leeks and garlic, cook, stirring until leeks are soft.
- Add carrots, cook, covered, stirring occasionally, about 10 minutes, or until carrots are soft, cool slightly, stir in basil.
- Combine eggs, cream and pepper in bowl, mix well.
- Cover base of prepared dish with half lasagna sheets, top with half the carrot mixture, half the feta and half the egg mixture.
- Repeat layers, finishing with egg mixture.
- Bake uncovered in moderate oven about 50 minutes or until firm and browned.
CARROT LASAGNE
One of those dinner creations inspired by the contents of my fridge, this is a really nice vegetarian twist on an old favourite. Quantities are a little inexact, and really depend both on the size of your baking dish and your tastes.
Provided by catxx
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200C, and brush some of the melted butter inside a lasagne/casserole dish.
- Mix carrots, cheeses, onion, herbs, seasonings and egg in a bowl.
- Place half the carrot mix into casserole dish, and top with a layer of the lasagne sheets.
- Brush the lasagne sheets with the rest of the melted butter. Cover with a single layer of tomato slices, and drizzle the sour cream over the tomato.
- Cover the tomatoes with another layer of lasagne sheets, followed by the rest of the carrot mix.
- Top with a single line of tomato slices down the middle of the dish. Combine the extra cheese and the breadcrumbs, and sprinkle them on top.
- Bake for approximately 35-40 minutes, until golden and crusty on top.
Nutrition Facts : Calories 208.7, Fat 10.5, SaturatedFat 5.7, Cholesterol 76.1, Sodium 411.5, Carbohydrate 18.2, Fiber 2.5, Sugar 4.9, Protein 11
CLASSIC ITALIAN LASAGNE
Theo Randall shares his authentic Italian lasagne recipe, with a creamy béchamel sauce and classic defined layers. Everyone's favourite family meal
Provided by Theo Randall
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 19
Steps:
- For the ragu, melt the butter in a large flameproof casserole dish over a medium heat until foaming. Add the celery, carrot, onion, porcini, rosemary and some seasoning, and fry for 5 mins.
- Season the meat, add to the dish and cook for 5 mins until browned. Pour in the wine, add the tomatoes and bring to the boil.
- Reduce the heat to low, put the lid on the dish and cook for 1hr 30 mins, removing the lid for the final 30 mins so the sauce can reduce. The meat should be tender but not too broken up, and the sauce should be thick. Taste for seasoning. You can cook it for longer if you have time - the flavour will only improve.
- For the béchamel sauce, pour the milk into a saucepan with the bay leaf. Bring to a simmer, turn off the heat and set aside. In a heavy-based saucepan, melt the butter over a medium heat, then whisk in the flour and hot milk. Whisk vigorously until smooth, then cook for 10-15 mins until very thick. Remove the bay leaf and season, grating in nutmeg to taste. Stir in the parmesan and egg yolks, then set aside to cool.
- Heat oven to 180C/160C fan/gas 4. Working in batches of three, plunge the pasta sheets into a pan of boiling salted water for 20 secs, just to soften, then immediately put in a bowl of ice-cold water.
- Rub oil onto the base and sides of a large baking dish. Put a layer of pasta on the base, then add a layer of ragu, followed by a layer of béchamel sauce. A good tip, for really defined layers, is to pipe the béchamel sauce over.
- Repeat this process until you have used all the pasta and ragu, and finish with a layer of béchamel sauce on top. Sprinkle the top with a generous layer of parmesan.
- Bake in the oven for 40-45 mins or until bubbling and golden brown, then remove from the oven and leave to settle for 10 mins.
- Cut the lasagne into squares and let it sit for another 10 mins before serving - this keeps the layers defined and helps it cool down more quickly.
Nutrition Facts : Calories 729 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium
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