Jans Summer Garden Lasagna Recipes

TURKEY LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
• Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
• In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

MY MOM'S LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
• Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
• Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
• Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

JAN'S SUMMER GARDEN LASAGNA

Steps:

• Trim stem ends of eggplants. Peel. Cut vertically into quarters, then crosswise into ½" cubes. Toss eggplant pieces with plenty of salt. Let drain in colander for 30 minutes.
• While eggplant drains, peel, seed, and coarsely chop the tomatoes. Put in colander and let drain.
• Dice the onions and saute them in about 1 tablespoon of olive oil in a 2- to 3-quart saucepan. When onion is translucent, add garlic, basil, oregano, sugar, pepper to taste, and tomatoes. Simmer until sauce is thick and very little free moisture remains in bottom of the pan, about 1 hour.
• While sauce simmers, pat eggplant pieces dry in a clean towel. Simmer in about 2 tablespoons olive oil in a frying pan until tender. Set cooked eggplant aside in a bowl.
• While eggplant is cooking, grate the zucchini. Salt it liberally and let it drain in a colander or on a cutting board for 30 minutes.
• Slice mushrooms. Saute them in 2 tbsp olive oil until wilted. Add Zinfandel and cook briskly until liquid has evaporated and pan is virtually dry. Put mushrooms in bowl with eggplant.
• Squeeze as much moisture as possible from the zucchini. Saute briefly in 1 tablespoons olive oil (or less) for about 3 minutes. Remove from heat.
• While zucchini cools, cook lasagna noodles in boiling water in stock pot for 10 minutes. Drain in colander and rinse to prevent sticking.
• While noodles boil, mix together cottage cheese, beaten egg, parmesan, and zucchini. Refrigerate until needed.
• Stir together tomato sauce, eggplant, and mushrooms. Spread half the mixture in 13x9" pan. Top with five lasagna noodles. Spread zucchini-cheese mixture on noodles. Top with five more lasagna noodles, then with the rest of the tomato-vegetable mixture. Sprinkle with mozzarella.
• Cover dish with aluminum foil. Bake in preheated 350-degree oven for 45 minutes. Let cool 10 minutes before cutting.
• July 27, 2008.