Lasagna Northern Italian Style Recipes

LASAGNA NORTHERN ITALIAN STYLE

Steps:

• Heat oven to 350 degree's.
• make sauce as follows.
• 1 Cook the sausage, chicken, and onion separately, I poach the chicken first until no pink shows.
• In a sauce pan mix wine, tomato paste, Petite Tomatoes,water together to combine. Add the garlic,Basil,pepper,Italian Seasoning ,carrots,celery. Add in the chicken and sausage. bring to a boil,and reduce to simmer for one hour uncovered.
• 2 Mix the Parmesan cheese,parsley,and Mozzarella together and set aside,.
• 3 Make the white sauce. Melt butter in saucepan on stove on low. Add the flour and mix well. Add the half and half, and salt. Stir constantly while cooking until sauce becomes thick like a heavy cream. Season with salt and pepper.Remove from heat.
• 4 In a 13x9 inch pan spread 1 cup of meat sauce on the bottom. Top with as many Lasagna noodle that will fit. Usually 3-4 will do.
• 5 Spread half the White sauce over noodles. Put half the Mozzarella on top of white sauce. Next layer Lasagna noodles, meat sauce, Mozzarella mixture. Net Lasagna Meat sauce,White sauce,and top with Mozzarella. Bake at 350 degree's for 45 minutes,or until done.
• Hashtags: #cheese, #sauce, #casseroles, #lasagna, #pasta, #Italian, #Northern Italian Meat Sauce With Wine,.

CLASSIC ITALIAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Bechamel sauce:
• In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
• In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
• Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

OUTSTANDING NORTHERN ITALIAN LASAGNA

Steps:

• 1. Heat oven to 350 degree's. Have your meat sauce made ,or make mine as follows. Cook the sausage, chicken, and onion separately, In a sauce pan mix wine,tomato paste,water together to combine. Add the rest of the ingredients. Add in the chicken and sausage. bring to a boil,and reduce to simmer for one hour uncovered.
• 2. Mix the Parmesan cheese,parsley,and Mozzarella together and set aside,
• 3. Make the white sauce. Melt butter in saucepan on stove on low. Add the flour and mix well. Add the milk and half and half and nutmeg. Stir constantly while cooking until sauce becomes thick like a heavy cream. Remove from heat.
• 4. In a 13x9 inch pan spread 1 cup of meat sauce on the bottom.
• 5. Top with as many Lasagna noodle that will fit. Usually 3-4 will do.. Spread half the White sauce over noodles. Put half the Mozzarella mixture on top of white sauce. Next layer Lasagna noodles, meat sauce, Mozzarella mixture. Next Lasagna, Meat sauce,White sauce,and top with Mozzarella mixture. mixture. Bake at 350 degree's for 45 minutes,or until done.

CLASSIC ITALIAN LASAGNE

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.