BEST LASAGNA WITH RICOTTA BECHAMEL
This recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy bechamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce.
Provided by NicoleMcmom
Categories Pasta and Noodles Pasta by Shape Recipes
Time 2h30m
Yield 12
Number Of Ingredients 25
Steps:
- Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
- Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
- While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
- At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
- Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
- Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 41.1 g, Cholesterol 80.2 mg, Fat 24.8 g, Fiber 3.3 g, Protein 30.5 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 4.7 g
BOLOGNESE VEGETABLE LASAGNA WITH WHITE RICOTTA BECHAMEL SAUCE
Clipped this recipe from a Ronzoni Lasagna box, stating that it is "a contemporary version of a traditional dish from Bologna in Northern Italy. ...Nutmeg is a common is a common enhancement to dishes from this region." Made it for dinner with in-law's and it was delicious!
Provided by Maureen in MA
Categories One Dish Meal
Time 1h20m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook lasagna according to package instructions; drain. Separate lasagna and lay out flat on wax paper or aluminum foil to prevent sticking as they cool.
- Combine fontina cheese, vegetables, 2-1/2 cups of ricotta and the egg.
- Assemble: Place layer of lasagna on bottom of 13 x 9" baking dish. Spread with 1/2 of the cheese mixture. Repeat layers, ending with lasagna.
- Sauce: Saute onions in oil until tender. Add flour and nutmeg. Stir in broth and remaining ricotta. Cook and stir until mixture comes to a boil. Spoon over lasagna.
- Sprinkle with Parmesan cheese.
- Cover with aluminum foil and bake at 350 F for 45 minutes. Uncover and broil about 2-3 minutes or until it is lightly browned.
Nutrition Facts : Calories 494.3, Fat 18.7, SaturatedFat 9.1, Cholesterol 73, Sodium 463.6, Carbohydrate 54.2, Fiber 3.8, Sugar 4.2, Protein 27.2
VEGETARIAN LASAGNA BOLOGNESE
There's no way around it: Good lasagna is a labor of love, building deep flavor layer by layer. But the effort required on the front end pays off greatly, especially since the dish can be prepared in advance. Start with this vegan Bolognese, and half your work is done. The rest comes together easily: Stir together a parsleyed ricotta filling, boil your noodles, assemble your lasagna and bake until bubbly and browned. Rich, creamy and deeply satisfying, this lasagna happens to be vegetarian, but your guests will hardly know the difference.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil for the noodles. Heat oven to 375 degrees. Grease a 9-by-13-inch baking dish with butter. Set aside.
- While the water comes to a boil, prepare the ricotta filling: In a large bowl, stir together the ricotta, 1/3 cup parsley, cream, beaten egg and nutmeg. Fold in 2 cups mozzarella. Season with salt and pepper; set aside.
- Once the water comes to a boil, season it generously with salt, then cook the noodles just until slightly softened, about 6 minutes. (The noodles shouldn't be fully cooked so they hold up after baking.) Transfer the cooked noodles to a colander and rinse immediately under cold water. Drizzle with oil immediately and toss to coat to prevent sticking.
- Assemble the lasagna: Spoon about 1 cup sauce into the prepared baking dish and spread into an even layer. Top with one layer of lasagna noodles, trimming the noodles as needed. (They can overlap slightly, but should be trimmed if the overlap is significant.) Dollop a heaping 3/4 cup ricotta mixture on top of the noodles, and spread in an even layer. Pour 1 cup sauce on top, and spread in an even layer. Repeat with 3 more layers of noodles, ricotta and sauce. Top with one final layer of noodles, then a final layer of sauce. Sprinkle evenly with the remaining mozzarella, then the Parmesan.
- Cover the lasagna tightly with aluminum foil and bake until warmed through and bubbling, about 30 minutes. Remove foil and broil on the top rack until browned in spots, about 3 minutes.
- Sprinkle with finely chopped parsley, then let cool about 10 minutes before serving.
RIGATONI WITH VEGETABLE BOLOGNESE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
- Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.
VEGETABLE LASAGNA WITH WHITE SAUCE
I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!
Provided by Grannydragon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dice zucchini. Coarsely chop broccoli and spinach.
- In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
- In medium bowl, with fork, mix ricotta and eggs; set aside.
- Prepare lasagna noodles as label directs. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
- In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
- Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
Nutrition Facts : Calories 494.4, Fat 26.6, SaturatedFat 15.7, Cholesterol 129.7, Sodium 586.8, Carbohydrate 39.6, Fiber 3.5, Sugar 3, Protein 25.4
VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE
Make and share this Vegetable Lasagna With a Thick Bechamel Sauce recipe from Food.com.
Provided by 2Bleu
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
- VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
- BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
- Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
- ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
- Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 430.1, Fat 19.4, SaturatedFat 11.6, Cholesterol 89.9, Sodium 561.3, Carbohydrate 41.2, Fiber 2.6, Sugar 6, Protein 23
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