THE ULTIMATE LASAGNA
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
- Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
- In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
- To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
CELERY ROOT LASAGNA
This is a bit different from the usual lasagna. It's like a combination of a lasagna and a gratin. No pasta in it so I am assuming it is good for low carb diets.
Provided by MarieRynr
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400*F.
- Peel the celery root and cut it in half to make it more manageable.
- Using a mandoline, electric mandoline, or begetable slicer, cut into paper thin slices.
- In a large pot, bring 6 quarts of water to a rolling boil.
- Add the lemon juice, 3 TBS of salt and the celery root, stirring to prevent from sticking.
- Cook until tender but firm, about 7 minutes.
- DRain thoroughly, carefully pressing out any excess water.
- Meanwhile, in a medium saucepan, combine the tomato sauce and cream, and warm over low heat.
- Taste for seasoning.
- Butter a gratin dish.
- layer 1/3 of the drained celery root on the bottom of the gratin dish.
- Top with 1/3 cup of the tomato sauce and 1/3 cup of the cheese.
- Repeat two more times until all the celery root, tomato sauce, and cheese have been used.
- (The dish can be prepared to this point several hours in advance. Bring to room temp before baking) Place in center of the oven and bake until golden brown, about 40 minutes.
- Serve immediately, cut into thick wedges.
Nutrition Facts : Calories 280.7, Fat 15.5, SaturatedFat 9.4, Cholesterol 50.4, Sodium 892.4, Carbohydrate 28.6, Fiber 5.3, Sugar 7.2, Protein 10.2
ROASTED CELERY ROOT, RED ONIONS, MUSHROOMS, AND SAGE
Categories Mushroom Onion Vegetable Side Roast Thanksgiving Vegetarian Low/No Sugar Vegan Sage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400° F.
- Cut onions into 1-inch pieces. With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks. Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt. Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.
- In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste. Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.
- Season vegetables with salt and pepper.
More about "celery root lasagna recipes"
WHOLE30 LASAGNA | PRIMAL KITCHEN®
From primalkitchen.com
Servings 12Category Dinner, Lasagna, Whole30, Meat Sauce, ItalianAuthor Sabrina TillmanTotal Time 15 hrs 20 mins
- Use a paring knife to trim the skin off the celeriac root. Use a larger knife to cut each root into a square shape.
- Bring a pot of water to a gentle boil. Add the sheets of celery and boil for 3 to 5 minutes until tender and easily pierced with a fork.
ROOT VEGETABLE LASAGNA RECIPE - OPRAH.COM
From oprah.com
THE ULTIMATE LASAGNA | CANADIAN LIVING
From canadianliving.com
CLASSIC LASAGNA - ONCE UPON A CHEF
From onceuponachef.com
GLUTEN FREE LASAGNA WITH CELERY ROOT (CELERIAC) NOODLES
CNN FOOD CENTRAL: CELERY ROOT LASAGNE -- OCTOBER 14, 1999
From cnn.com
MIND-BLOWINGLY GOOD AIP PALEO LASAGNA - LITTLE BITES OF BEAUTY
From littlebitesofbeauty.com
EPIC VEGAN LASAGNA WITH CELERIAC ‘NOODLES’ - DESIREERD.COM
From desireerd.com
GLUTEN FREE LASAGNA WITH CELERY ROOT (CELERIAC) NOODLES
From birmetal.com
CRAVINGS | CELERY ROOT LASAGNA
From cravingsbychrissyteigen.com
THE ULTIMATE LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
THIS CELERY ROOT DISH TASTES LIKE LASAGNA - YOUTUBE
From youtube.com
THE BEST RECIPES FROM GUY'S RANCH KITCHEN - FOOD NETWORK
From foodnetwork.com
CELERY ROOT AND MUSHROOM LASAGNA RECIPE | FOO
From recipebridge.com
CELERY ROOT AND MUSHROOM LASAGNA RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPE CELERY ROOT AND MUSHROOM LASAGNA - WILLYSTREET.COOP
From willystreet.coop
LASAGNA !! | RECIPETIN EATS
From recipetineats.com
TRADITIONAL LASAGNA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
You'll also love