Catelli Oven Ready Lasagna 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

OVEN-READY LASAGNA

Steps:

• In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. , Spoon a third of the meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. 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.