Ilbistrolasagna Recipes

Steps:

• For the meat sauce: Heat the oil over medium heat in a large pot. Add the garlic and sweat until fragrant. Add the crushed tomatoes and tomato paste, mixing well. Add salt, pepper, basil flakes and parsley flakes and stir until well-combined. Simmer over a low flame while you cook the beef.
• Bring a pot of water to a boil. Add ground beef and boil until cooked all the way through. Strain cooked beef and add to tomato sauce. Simmer for about 1 hour.
• For the sausage: Preheat the oven to 350 degrees F. Have a meat grinder assembled with the sausage attachment and hog casing.
• Combine the pork, beef, fennel seed, black pepper, red pepper, salt and oil in a medium bowl and mix thoroughly so that all the spices are evenly incorporated. Run the meat through the sausage grinder and into the casing, twisting into sausages. Place the cased sausages on a baking sheet. Poke the sausages a few times with a toothpick or fork to create small holes (this will prevent the casing from bursting during cooking). Bake, rotating once halfway through the cooking, about 24 minutes. Set aside and let cool.
• For the meatballs: Heat oil in a cast-iron skillet over medium heat. Combine the beef, breadcrumbs, Romano, parsley flakes, garlic, pine nuts, salt, pepper and egg in a medium bowl, being sure to mix well so that all the spices are evenly incorporated. Roll the meat into 3-ounce balls. Brown the meatballs on all sides, about 4 minutes per side. Remove from heat and let cool.
• For the filling: Assemble the meat grinder and have a bowl ready to catch the ground meat and cheese. Run 3 meatballs, 3 sausages, the prosciutto, soppressata and mozzarella cubes through the grinder and into the bowl. Mix well.
• Combine the ricotta, Romano, eggs, butter, parsley, salt and pepper in a large bowl. Add the ground meat and cheese mixture. Mix well.
• For the pasta dough: Heat a large pot of water to boil on the stove. Add a splash of oil.
• Fit a stand mixer with the dough hook, then generously oil the hook to prevent dough from sticking. Whisk the egg, milk, salt and 1 tablespoon water together in a mixing bowl. Pour egg and milk mixture into the stand mixer bowl and add half the flour. Beat the dough over medium-low speed until the flour begins to incorporate into the mixture. Gradually add the rest of the flour until the dough comes together and forms a ball. Once the dough is mixed, turn out onto a floured surface.
• Divide the dough into several portions. Using a pasta machine or pasta attachment for your stand mixer, sheet the dough: Begin with the machine on the thickest setting and run one of the dough pieces through. Gradually reduce the setting number until the dough has been sheeted through the lowest number. Using a pasta cutter, cut the dough into rectangular strips. Place cut strips onto a well-floured sheet pan or tray. Repeat this process with the rest of the dough.
• Carefully add the pasta sheets to the boiling water. Cook, stirring with a spatula to prevent the pieces from sticking together, about 2 minutes. Using a large wire strainer or slotted spoon, carefully transfer the cooked pasta to a parchment-lined tray or plate, being sure to use additional parchment sheets if layering the noodles. Set aside.
• Preheat the oven to 350 degrees F and oil a 13-by-9-inch casserole dish.
• Gently drape the pasta sheets over the sides and corners of the dish, then fill in the bottom once the sides are covered (the finished lasagna will be fully wrapped in noodles). Add half the ricotta and meat filling, pressing it down into an even layer. Next, add a layer of meat sauce, putting just enough sauce to cover the ricotta and meat filling. Add another layer of noodles, this time only arranging them on top of the sauce and not draped over the sides. Add the remaining ricotta and meat filling and another layer of meat sauce. Carefully fold in the noodles that were draped over the sides and corners, then use more noodles to fill in any areas of the lasagna that are not covered.
• Cover lasagna in foil and bake for 1 hour 30 minutes to 2 hours. Cut and serve topped with a generous amount of meat sauce and fresh basil for garnish.

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:

• 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:

• Bring a large pot of water to the boil.
• Add the noodles and cook according to package directions.
• Drain well.
• When cool enough to handle, separate the noodles.
• Note: I much prefer to use fresh pasta sheets.
• In a large skillet, heat the olive oil over medium heat.
• When hot, add the onion and garlic; saute 2 minutes.
• Then add ground veal and beef; saute until almost cooked through.
• Drain well and put back on the stove.
• Add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Saute until the meat is cooked through.
• Remove from the heat and set aside.
• In a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside.
• In a separate bowl, combine the mozzarella and fontina; set aside.
• You will need a large casserole dish for this recipe.
• A deep (at least 2 inches) 9-by-13-inch pan will work.
• Spread a thin layer of the marinara in the bottom.
• Put down a layer of noodles, overlapping slightly.
• Cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara.
• Place another layer of pasta on top and repeat with the remaining meat and cheese.
• Spread all of the ricotta mixture on top.
• Add a final layer of pasta and spread the remaining marinara on top.
• Sprinkle top with the Parmigiano and Romano.
• Place dish on a baking sheet.
• Bake on center oven rack in a preheated 375-degree oven until golden on top and heated through in the center, about 25 to 35 minutes.
• Let cool 10 minutes before cutting.

Steps:

• Saute bacon, crushed garlic, and onion in hot oil for 5 min.
• Remove the garlic.
• Add ground beef, salami, basil, and parsley.
• Brown well.
• Add tomato paste, tomatoes, mushrooms, and water.
• Simmer uncovered for 1 hour or until very thick.
• Season to taste with salt and pepper.
• Preheat oven to 375F.
• Butter a 12x9 inch casserole or lasagna dish.
• Grate mozzarella.
• Combine cottage cheese, egg and Parmesan cheese.
• Pour a layer of tomato sauce in the bottom of dish.
• Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella.
• Repeat, ending with sauce and a layer of mozzarella.
• Bake for 30 min.
• Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.