Cindislasagna Recipes

Steps:

• Preheat the oven to 375 degrees F.
• In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
• Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
• Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.
• In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
• In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.
• Bake until bubbly, about 30 minutes.

Steps:

• Preheat the oven to 375°F (190°C).
• Heat 2 tablespoons of olive oil in a large pot over high heat. Add the onion and garlic. Cook until starting to brown, stirring occasionally, 3-4 minutes.
• Add the beef, salt, and pepper. Cook until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir, 10-12 minutes.
• Add the tomato sauce and tomato paste, then reduce the heat to medium and bring the sauce to a simmer. Cook it down until the mixture becomes thick, about 15 minutes. Remove the pot from the heat and set aside.
• In a small bowl, combine the ricotta, basil, egg, and Parmesan. Stir until smooth. Set aside.
• Grease a large oven-safe metal bowl with the remaining tablespoon of olive oil, then lay about 25 lasagna noodles along the sides and bottom of the bowl, fanning them out in an overlapping pattern. The ends of the noodles should hang over the sides of the bowl.
• Slice the remaining lasagna noodles in half crosswise. These will serve as the layers between the meat and the cheese mixtures.
• Sprinkle half of the mozzarella into the bottom of the bowl on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly over the mozzarella, then lay half of the cut noodles over the sauce.
• Spread all of the ricotta mixture over the noodles, then layer with the rest of the noodles, then the rest of the mozzarella, and the rest of the meat sauce.
• Fold the edges of the lasagna noodles hanging over the sides of the bowl back towards the center, creating another overlapping pattern.
• Cover with foil and bake for about 45 minutes, until cooked through.
• Meanwhile, make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking continuously, for about 2 minutes until a paste forms.
• Add the hot milk and continue to whisk as the sauce thickens and comes to a boil. Season with salt and pepper and add the Parmesan. Reduce the heat to low, and cook, still whisking, for 2-3 minutes more.
• Invert the lasagna dome onto a cutting board.
• Pour the béchamel sauce over the dome and top with basil.
• Slice the dome, then top with more Parmesan and basil, if desired.
• Enjoy!

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Steps:

• In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
• Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.
• In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick).
• Grease the inside of a 6-quart rectangular slow-cooker.
• Spoon 1/4 of the meat sauce in the bottom of the slow-cooker.
• Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit).
• Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
• Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
• Top with the remaining meat sauce.
• Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
• Cover, and cook on low setting (NO. 3) for 4 hours.

Steps:

• Make Crespelle Batter:.
• Start with the crespelle batter by mixing together flour and salt.
• In a separate bowl, whisk four eggs plus milk.
• Whisk the eggs into the flour mixture, and beat until you smooth and bubbly.
• Melt butter in microwave.
• Whisk butter into the batter.
• Chill in the fridge for one hour while you make the sauce.
• Make Your Sauce:.
• In a very large sauce pot, saute the onions, garlic, and peppers in the 2 tbs of olive oil.
• As they start cooking, add sugar and balsamic. (Red wine can be used if you prefer, but you may need to decrease the sugar a bit unless you like really sweet sauce.).
• Once the liquid evaporates and the veggies are softened, add the meats, and cook until browned. Be careful not to overcook, or they will be dry in your sauce!
• Add your cans of sauce, crushed tomatoes, and paste.
• Add your parsley, sage, rosemary, and thyme.
• Simmer for at least one hour, stirring occasionally. Keep a very close eye out that the bottom doesn't start burning, as the sweeter the sauce, the easier it burns! Don't be afraid to taste as it simmers, and add more sugar, salt, pepper, or crushed red pepper if necessary. Remember to add only a little at a time, and then allow time for the flavors to grow before tasting and adding more!
• NOTE: This is enough sauce for TWO lasagna's, so reserve half and refrigerate or freeze when done.
• Cook Crespelles:.
• While the sauce simmers, finish making your crespelles.
• Heat a 10 inch non-stick skillet on medium high heat.
• Put a small amount of oil in the bottom of the pan and rub it inches.
• Add 1/4 cup of batter and swirl around the bottom of the pan so it covers making a 10 inch pancake.
• Loosen sides with spatula.
• When the top appears bubbled and dry, go ahead and flip. Crespelle should be very lightly browned on bottom.
• Give another minute or two on this side until brown spots appear on bottom.
• Stack in a plate separated by paper towels so they don't stick.
• I generally add a dab more oil between every two or three crespelle's.
• Should make about 12 crespelle's, with maybe one or two left over for the kids to snack on. (They LOVE these things plain!).
• Preheat your oven to 375.
• Make your filling:.
• Beat two eggs into the ricotta.
• Add 1/2 cup of parmesan and 1 1/2 cups mozzarella. (Note, if you use lasagna noodles in place of the crespelle, use a bit more cheese for 'body'.).
• To make the lasagna:.
• Spray the bottom of a lasagna pan with Pam.
• Place two crespelle's on the bottom of the pan, and tear parts of another one to fill in the two gaps on the side if necessary.
• Add about 1/2 - 3/4 cup of sauce to LIGHTLY cover the crespelle with sauce.
• Add one third of the cheese filling a teaspoon at a time, spreading over the sauce.
• Add another layer of crespelle, and repeat the sauce and cheese layers.
• Do this one more time, and then top with crespelle, a little more sauce, and sprinkle with the 1/4 cup parmesan and 1/2 cup mozarella.
• Bake at 375 for approximately 30-40 minutes until cheese is melted and sauce is bubbly.
• Let the lasagna stand for 15-20 minutes to 'firm up'.
• Can be frozen as well.

Steps:

• Brown meat, onion, and green pepper (and mushrooms if desired), adding garlic salt. Drain fat.
• Add tomato sauce and bring to a simmer, cover and cook for at least 1 hour.
• Meanwhile, cook the lasagna noodles in salted water (reserve the cooking liquid) until barely al dente (about 7 minutes) and combine the cottage cheese and mayonnaise in a bowl.
• Preheat oven to 350°F.
• Grease a 13X9 pan with butter. Evaluate the sauce, if it has cooked for a long time and lost a lot of liquid, thin it by adding 1/4 cup at a time of cooking liquid from the noodles. Add as much as desired to get the right consistency: thick but spreadable. This will also make your sauce "sticky" so it will coat the noodles.
• Spoon a thin layer of sauce into the bottom of the dish. Layer noodles (overlapping if necessary), 1/2 meat mixture and 1/2 the cheese mixture.
• Cover with the rest of noodles, meat and cheese mixture. Top with shredded mozzarella.
• You can store this in the refrigerator or freezer at this point until ready to heat. Allow extra time for reheating from cold or frozen state. Spray a sheet of foil with cooking spray and cover the lasagna with it. Bake for 1 hour.
• Uncover and continue baking until the cheese is bubbly and browning.