Catelli Lasagna Recipe On Box Recipes

EASY LASAGNE - CATELLI®

Steps:

• Heat oven to 350°F (180°C). Brown the meat in a Dutch oven set over medium-high heat; drain. Add pasta sauce and water; simmer for 10 minutes. Stir ricotta cheese with half the mozzarella cheese, the Parmesan cheese, eggs, parsley, salt and pepper in a separate bowl.
• Spread one quarter sauce in bottom of a lasagna pan. Arrange 3 uncooked noodles lengthwise over sauce. Cover with one quarter sauce. Spread half of the ricotta filling over sauce. Repeat layers of lasagna, sauce and ricotta filling. Top with remaining noodles, sauce and mozzarella cheese. Cover with foil.
• Bake for 45 minutes. Uncover and bake for 10 minutes or until bubbly. Let stand for 10 minutes before cutting

TRADITIONAL CANADIAN LASAGNA

Steps:

• Brown the beef with the garlic; stir to break into small pieces of meat
• Season with salt and freshly ground black pepper
• Add 4 cups cooked beef to 2 cups homemade tomato sauce; combine well
• Check again for seasoning
• Wring frozen spinach inside a thick tea towel until all liquid is dispelled
• Combine all ingredients
• Spread 1/2 cup Homemade Tomato Sauce onto the bottom of the pan; it will be sparse
• Place 4 lasagna noodles on top of the sauce (these will fit perfectly in the 11 x 13 inch casserole pan)
• Spread 1 cup of meat sauce very sparsely over the noodles; cover with 4 lasagna noodles
• Spread 1 1/4 cups of meat sauce very sparsely over the second layer of noodles; cover this layer of meat sauce with mozzarella cheese slices
• Cover the cheese slices with 4 lasagna noodles (at this point, you will need a couple of half pieces of noodles and ends if your casserole dish fans outwards as the surface area grows with each layer)
• Spread the entire cottage cheese and spinach mixture over the third layer of lasagna noodles; top this with another layer of lasagna noodles
• Cover the last layer of lasagna noodles with 1 1/2 cup of meat sauce, sparsely distributed over the noodles (if you have enough room, make one more layer of noodles and a final layer of meat sauce)
• The meat sauce will be the top of the lasagna; cover that with generous slices of mozzarella cheese
• Wrap tightly in plastic wrap; date and label; freeze for future use
• Bake frozen in 350 degree oven for 2 to 2 1/2 hours until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
• Preheat oven to 350F
• Bake for 1 hour and 15 minutes until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
• If you have a lot left over, portion into individual pieces, wrap well, label, date and freeze and these make great individual lunches

CLASSIC VEGETARIAN LASAGNE - CATELLI®

Steps:

• Cook noodles according to package directions.
• Sauté onion and pepper in oil until tender. Add spinach; cook until just wilted. Stir in pasta sauce and heat through. Season to taste with salt and pepper.
• Mix together Ricotta, Feta, Parmesan cheeses and egg.
• Layer ¼ of the pasta sauce in a 13 x 9-inch (3 L) baking dish. Top with three lasagne noodles, ¼ sauce and three more noodles. Spread cheese mixture over noodles. Top with three more noodles, ¼ sauce, remaining noodles and ¼ sauce. Sprinkle Mozzarella cheese over top.
• Cover and bake in preheated 350ºF (180ºC) oven for 45-50 minutes or until cooked through. Let stand 10 minutes before serving.

CATELLI'S 10 LAYER LASAGNA WITH DOMENICA'S SAUCE

Steps:

• For Domenica's sauce: Lightly saute the garlic and chili flakes in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes.
• For the three-cheese filling: Mix together ricotta, goat cheese, Parmesan, basil, mint, nutmeg and some salt and pepper in a bowl.
• For the pasta: Place the yolks in the base of a stand mixer fitted with the paddle attachment and turn on low speed. Start slowly adding flour. As the dough starts to come together, scrape down the sides of the bowl. Remove the dough and knead until smooth and not sticky. Let rest for 20 to 30 minutes.
• Cut dough into four quarters. Roll the quarters through a pasta machine, starting with the widest opening, taking it through each opening once or twice and finishing with the smallest opening. (You should be able to see through the finished pasta sheets.)
• Cut sheets into pieces that will fit in a 9-by-13-inch baking pan.
• Boil a pot of water and cook pasta sheets for about 1 minute, then remove them and put them in ice water to stop the cooking. Remove the sheets and lay out on clean kitchen towels or napkins.
• For the thyme bechamel: Heat the butter and flour in a saucepan over medium heat and stir together for a minute. Add the milk, thyme and some salt and pepper and cook until mixture starts to thicken. Turn off heat and set aside.
• To assemble: Preheat oven to 375 degrees F.
• Coat a large baking dish with olive oil. Lay a sheet of pasta in the bottom and spread with a thin layer of bechamel and cheese filling. Spread with a rubber spatula or large metal spoon. Add a layer of pasta, then spread a layer of tomato sauce on that.
• Repeat this assembly until the pasta is all layered. Finish the top layer with tomato sauce and bechamel and sprinkle with Parmesan and basil. Cover with foil and bake for 24 to 30 minutes. Remove foil and cook for an additional 10 minutes.