Irish Lasagna Recipes

POTATO LASAGNA RECIPE BY TASTY

Steps:

• Slice the peeled potatoes into ¼ inch (½ cm) slices.
• Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
• Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
• Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
• Follow with another layer of potatoes, then the remaining ham and sliced cheese.
• Preheat oven to 350°F (180°C).
• Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
• Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
• In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
• Bake for about 40 minutes, until the cheese is a deep golden brown.
• Cool slightly, slice, then serve!
• Enjoy!

CLASSIC LASAGNA

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

IRISH LASAGNA

Steps:

• Set aside 1/2 cup of cheese.
• Slice potatoes. slices should be about an 1/8 inch thick.
• We like to deep fry the potato slices, although you can use any cooking method that you prefer. The goal is to get them cooked, without having them fall apart. We've found deep frying to be the easiest method.
• Fry the chopped onion in the olive oil. If you like your green onions cooked, you can cook them up with your regular onion.
• Cook bacon until crisp, then chop into bacon bits.
• Use a large cake pan (lasagna pan).
• Put a layer of cooked potatoes on the bottom of the pan, then sprinkle some onions, green onions, and bacon bits on top of the potatoes.
• add a sprinkle of salt, pepper, and just a hint of garlic.
• now sprinkle some cheese on top.
• that completes one layer. add another layer of potato slices, then more onions, green onions, etc --
• keep going until you reach the top of the pan or until you run out of ingredients.
• The very top layer should be only potatoes.
• Bake at 350 for 25-30 minutes, or until all of the cheese is meted throughout.
• Take the 1/2 cup of cheese you set aside earlier, and sprinkle on top.
• Return to oven until top layer of cheese is melted.
• cut and serve like regular lasagna.

LASAGNA THE IRISH WAY

Steps:

• Preheat oven to 350°F (175°C) Gas Mark 5.
• In a medium skillet over medium heat, cook the meat until brown. Once cooked, drain and leave to the side.
• Mix your ricotta, egg, basil, thyme, garlic and oregano and half of the mozzarella cheese.
• In a 9x13 baking dish with a little of the spaghetti sauce. Place three of the lasagne sheets over the sauce. Spread a layer of the cheese mixture and then a layer of the meat mixture over it and repeat until mixtures are all gone. Top the lasagne with the left over mozzarella and parmesan cheese.
• Cover with foil and bake in a preheated oven for 30 minutes, remove foil and bake for a further 15 minutes until the cheese browns and the lasagne appears bubbly.

IRISH LASAGNA CASSEROLE

Steps:

• Brown meat and add tomato sauce. Set aside. Thinly slice scallions. Combine salt, scallions, green peppers, cream cheese, cottage cheese and sour cream in a medium sized bowl. Bring 6 quarts of salted water to bowl in a large pot and add whole wheet noodles. Cook until firm (about 5 minutes) and drain. Set aside. Spray a 13"x9" pan with cooking spray. Spread half of the cooked noodles evenly in the bottom of the pan. Spoon half of the cheese mixture over the noodles. Spread evently with a spatula. Spoon half of the meat mixture over the cheese layer. Spread with the back of a spoon. Repeat layers. Top with shredded cheese. Bake at 350 degrees until bubbly and top is slightly browned. Cool for 10 minutes before serving.