Cafe Lago Lasagna Recipes

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Steps:

• LASAGNA ASSEMBLY 1 buttered 15-by-10-by-2-inch Pyrex baking dish Preheat oven to 350 degrees. Carefully place 1 18-inch pasta sheet in the boiling water, folding it in so it does not stick to itself (Tip: Viladas lowers it gently and slowly.) Boil 2 minutes. Remove from water using strainer insert, shock it in a bowl of cold water to stop further cooking, carefully lay it flat on the dish towel and pat dry with paper towels. Lay the sheet into 1 side of the Pyrex dish, letting pasta hang off either end about 2 inches, and about 1/2 inch over the side. Repeat this step twice using the other 2 sheets of pasta, laying 1 sheet in the middle of the dish and the last sheet on the other side. (The middle sheet should overlap the others by an inch or 2.) You are creating the bottom and wraparound layer of the lasagna. Spread a thin layer of marinara sauce over this first layer of pasta. Boil 2 10-inch sheets of pasta, pat dry, and place these side by side Spread half the ricotta mix evenly over the pasta layer, Boil 2 more 10-inch pasta sheets, pat dry, layer Cover pasta layer with half the béchamel sauce. Boil 2 more 10-inch pasta sheets, pat dry, layer Cover this layer with a thin layer of marinara sauce. Boil 2 more 10-inch pasta sheets, Layer with rest of ricotta mix. Boil 2 more 10-inch pasta sheets, Cover with rest of béchamel. Boil 2 more 10-inch pasta sheets, Cover with thin layer of marinara. Top with last 2 layers of pasta sheets. Fold the overhanging pasta layer over the top pasta Top with 1/4-inch layer of marinara sauce and 1 more layer of pasta on top. Bake for 1 hour at 350 degrees. Remove from oven and let lasagna come to room temperature, or refrigerate for 3 or more hours until you are about 1 hour away from serving. .Heat remaining marinara on the stovetop. Place each piece on a plate and spoon a little marinara over the top, garnish with grated Parmesan and chopped parsley.

Steps:

• LASAGNA ASSEMBLY 1 buttered 15-by-10-by-2-inch Pyrex baking dish Preheat oven to 350 degrees. Carefully place 1 18-inch pasta sheet in the boiling water, folding it in so it does not stick to itself (Tip: Viladas lowers it gently and slowly.) Boil 2 minutes. Remove from water using strainer insert, shock it in a bowl of cold water to stop further cooking, carefully lay it flat on the dish towel and pat dry with paper towels. Lay the sheet into 1 side of the Pyrex dish, letting pasta hang off either end about 2 inches, and about 1/2 inch over the side. Repeat this step twice using the other 2 sheets of pasta, laying 1 sheet in the middle of the dish and the last sheet on the other side. (The middle sheet should overlap the others by an inch or 2.) You are creating the bottom and wraparound layer of the lasagna. Spread a thin layer of marinara sauce over this first layer of pasta. Boil 2 10-inch sheets of pasta, pat dry, and place these side by side Spread half the ricotta mix evenly over the pasta layer, Boil 2 more 10-inch pasta sheets, pat dry, layer Cover pasta layer with half the béchamel sauce. Boil 2 more 10-inch pasta sheets, pat dry, layer Cover this layer with a thin layer of marinara sauce. Boil 2 more 10-inch pasta sheets, Layer with rest of ricotta mix. Boil 2 more 10-inch pasta sheets, Cover with rest of béchamel. Boil 2 more 10-inch pasta sheets, Cover with thin layer of marinara. Top with last 2 layers of pasta sheets. Fold the overhanging pasta layer over the top pasta Top with 1/4-inch layer of marinara sauce and 1 more layer of pasta on top. Bake for 1 hour at 350 degrees. Remove from oven and let lasagna come to room temperature, or refrigerate for 3 or more hours until you are about 1 hour away from serving. .Heat remaining marinara on the stovetop. Place each piece on a plate and spoon a little marinara over the top, garnish with grated Parmesan and chopped parsley.

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.