Lasagna Roses Recipes

Steps:

• 1. In a mixing bowl, combine ricotta cheese, egg, spinach, salt, pepper, pepper flakes, romano & Parmesan cheese. Combine well, but do not over-mix.
• 2. Lay out al dente noodles [you'll need one and half noodles per ramekin], and evenly distribute 1/8 the filling. When complete, "roll up" noodles.
• 3. Place about 1/4 cup marinara sauce in the bottom of each ramekin. Place one lasagna roll, "ruffle" side up. Drizzle olive oil over each "ruffle".
• 4. Dollop a tablespoon or two of marinara over each "rose", followed by the grated mozzarella.
• 5. Place under broiler, on the lowest rack, until cheese is melted and bubbly. Serve hot with some Italian wine. Enjoy!

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

Steps:

• Preheat oven to 375 degrees.
• In a large skillet over medium heat, the first seven ingredients along with 1 teaspoon of the garlic powder. Cook until meat is browned and veggies are tender.
• Drain and return to skillet add spaghetti sauce stir well ,turn to low and simmer for 20 minutes.
• While sauce is simmering, mix together eggs and cottage cheese.
• In a lightly greased or sprayed 11x 8 inch baking dish,add 1/3 of the sauce.
• Place 3 sheets of lasagna side by side,place 1/3 of cottage cheese/egg mixture over the lasagna.
• Top with 1/3 of the Italian cheese blend, and sprinkle 1/4 cup of the parmesan/romano over that.
• Mix together the remaining garlic powder and Italian seasoning, and sprinkle over the cheese.
• Top with 3 more of the lasagna sheets side by side, top with another 1/3 of the cottage cheese/egg mixture.
• Sprinkle with 1/3 more of the Italian cheese blend,spread 1/3 more of the meat mixture over the cheese.
• Place the last 3 of the the lasagna sheets over the meat,top with the last of the cottage cheese/ egg mixture,with a slotted spoon add remaining meat over the cottage cheese /egg layer.
• Top that layer with the remaining 1/3 of the Italian cheese blend, and sprinkle with the remaining 1/4 cup of parmesan/romano cheese.
• Cover with foil and bake for 45 minutes, remove foil and bake for another 10 minutes or until cheese is light browned and bubbly.

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.
• Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.
• Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.
• Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.
• Drizzle over the balsamic glaze and serve.