Lasagna Frittata Recipes

Steps:

• Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
• Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
• Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
• Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
• Arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
• Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
• Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
• Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
• Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
• Let sit 10 minutes before serving.

Steps:

• These are basically miniature lasagna rollups which have been breaded and fried. First Boil your lasagna noodles as directed on the package. When the noodles are finished, lay them out on a flat surface. Spread a thin layer of ricotta cheese along each noodle. (Note you can add spices, other cheeses, or spinach to the ricotta to flavor it how you choose). Roll the noodles into a circle. Place them in the freezer for an hour to set. When you take them out of the freezer, cut each lasagna roll in half. Bowl 1 mix 1/4 cup of milk and 1 egg together Bowl 2 add italian bread crumbs and parmesan cheese Dip each piece in the milk/egg mixture then the bread crumbs. Fry at 350 degrees for 4 minutes. Spread warm alfredo sauce from a jar on the bottom of the serving plate, placing each piece in the sauce. Drizzle marinara sauce on top. Nutrition Facts: Serving Size: 1 Order (6 pieces) Amount per Serving Calories 1030 Calories from Fat 567 Total Fat 63g Saturated Fat 21g Sodium 1590mg Total Carbohydrate 82g Dietary Fiber 0g Protein 9g

Steps:

• Heat 2 tablespoons of oil in deep nonstick skillet. Add spinach and garlic and saute, stirring frequently, until spinach is wilted and garlic is tender, about 2 minutes. Remove from skillet and drain on paper towels.
• Whisk eggs and cream together in large bowl. Stir in spinach mixture, basil, red pepper flakes, salt and pepper, ricotta, noodles, 4 oz. of the mozzarella, and 1/4 cup of Parmigiano-Regiano cheese.
• Heat oven to broil.
• Heat 1 tablespoons of oil in deep, ovenproof, nonstick skillet over low heat. Add egg mixture and cook, lifting edges to allow eggs to run underneath, 3-4 minutes. Cover skillet and cook for 15 minutes or until frittata is almost completely set. Sprinkle 1/2 cup of Parmiagiano-Reggianon cheese on top of frittata, recover and cook for 2 minutes more. Place frittata in oven and broil until cheese is melted and nicely browned. Slide firttata onto serving plate. Allow to sit for 5 minutes before cutting into pieces.

Steps:

• Heat grapeseed oil over medium-high heat in a large skillet. When the oil begins to shimmer, add the onion and garlic and saute until the onion turns translucent. Reduce heat to medium and add the zucchini, yellow squash, oregano, salt, and pepper, and stir to coat. Cover and gently cook for about 15 minutes, then add the corn, cover and cook for about 5 minutes. Meanwhile, make a slurry by adding the flour to a small bowl and gradually whisking in 3 tablespoons of the milk (reserving the rest of the milk for the eggs). Whisk tomato paste into the slurry until smooth. Gently stir the slurry into the squash mixture to thicken. Further cook uncovered until the squash is tender and the flour is "cooked out," about 5 more minutes. Remove pan from heat and let cool to room temperature.
• Preheat oven to 350 degrees F. Heat butter over medium heat in another large skillet (or the same one if you have removed the vegetables and washed it). In a small bowl whisk 2 eggs and 1 tablespoon milk together at a time (reserving the rest of the eggs and milk). Spread the melted butter over the bottom of the pan and pour in the eggs, swirling to coat the bottom. Cook as you would a crepe, loosening the edges and flipping to brown both sides. When just cooked, transfer to the bottom of a lasagne dish as the bottom layer and trim and rearrange the egg to fit. Spoon 1/4 of the squash mixture evenly over the eggs, followed by 1/4 of the sliced tomatoes and 1/2 cup of the shredded cheese. Repeat by whisking 2 more eggs with 1 tablespoon of milk and cooking to make a sheet of egg for the next layer, followed by squash, tomato and cheese each time, until you have completed 4 layers.
• Heat in the oven for about 20 minutes until the cheese is melted. Remove from oven and let rest 10 minutes before slicing into squares.
• Serve sprinkled with a dollop of sour cream and minced fresh parsley.

Steps:

• Preheat broiler.
• Pour olive oil into a 10 inch ovenproof frying pan over medium heat.
• Add onions, peppers and mushrooms, salt and pepper and stir until vegetables are softened but not browned, about 6-8 minutes.
• POur in eggs and cook until almost set but still runny on top, about 2 minutes.
• Pour salsa on top of eggs and sprinkle with cheese. Place in brolier.
• Wait till cheese is melted and browned, about 3 to 4 minutes.
• Slide frittata onto a serving platter and cut into wedges.