LASAGNE.....(LASAGNE MILANESE, WITH NO TOMATO SAUCE)
Make and share this Lasagne.....(Lasagne Milanese, With No Tomato Sauce) recipe from Food.com.
Provided by Timothy H.
Categories One Dish Meal
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cook carrots,onions,celery in butter until vegetables are tender. Remove set aside. In the same skillet brown sausage and ground beef gently for 20 minutes,drain. Stir in wine,salt and pepper, then add the vegetables. Cook until wine evaporates then add tomatoes,simmer for 1 hour.
- Prepare the white sauce using butter,flour,salt, and milk. Cook in a saucepan over low heat until smooth stirring as you go and set aside.
- Cook lasagne noodles according to package. Using a ladle, add 2 ladle's scoops to the bottom of a 9x13 baking dish. Place 1/3 of the noodles on top of the first layer of sauce.Add mozzarella cheese on top noodles.
- Sprinkle Parmesan cheese. Ladle on 2 scoops of sauce,Repeat same as above. Dot with butter. bake at 425 for 35-45 minutes or until top is golden brown and bubbly.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 548, Fat 32.9, SaturatedFat 15.4, Cholesterol 100, Sodium 749.5, Carbohydrate 32, Fiber 2.6, Sugar 4.5, Protein 25.6
TOMATO AND MOZZARELLA LASAGNE
Categories Tomato Bake Vegetarian Kid-Friendly Back to School Dinner Mozzarella Winter Family Reunion Potluck Gourmet Small Plates
Yield Serves 12
Number Of Ingredients 14
Steps:
- Make sauce:
- Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.
- Preheat oven to 375°F. and butter 2 (13- by 9-inch) baking dishes.
- Assemble lasagne:
- Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.
- Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish. Top with 3 drained pasta sheets per dish, overlapping if necessary. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish. Finish assembling lasagne by topping each with 1 cups sauce. (You will have leftover sauce and mozzarella.)
- Bake lasagne, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups mozzarella. Bake until bubbling and cheese is melted, about 10 minutes more.
- Serve lasagne with some of remaining sauce, reheated.
NO WHITE-SAUCE LASAGNA/LASAGNE
When it comes to making white-sauce I am a failure. I came up with this recipe out of a dire need to make a truly scrummy lasagne without using white sauce. It does take some time to make the meat sauce but it is worth it! Serve with garlic bread and salad - yummy! I live in the Netherlands where there is a minced meat mixture called 'half-om-half' which includes pork and beef. I usually use this rather than just beef but have no idea what the proportions of each are in it. If you mix it yourself please post your proportions so I can try it too!
Provided by dimensionally trans
Categories Meat
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large frying pan.
- Add the chopped shallots and crushed garlic, heat until the shallot is soft.
- Add the minced meat, stir thoroughly.
- Add the milk to the meat, cook the meat until it is brown all over.
- Add all the tomatoes and sugar, stir well.
- Add the herbs.
- Add some of the red wine and worcestershire sauce, stir.
- Add the mushrooms (if using), stir.
- Simmer on a low heat and let the liquid reduce.
- When the liquid has reduced add more worcestershire sauce and red wine. Simmer.
- Repeat this stirring, adding liquid, simmering and reduction process for at least two hours. The meat should end up very glossy and gloopy. It almost looks like it is one large blob rather than minced meat.
- Meanwhile, mix the grated parmesan and pepper into the creme fraiche, leave aside.
- Preheat the oven to 200°C.
- When the meat is ready add a thin layer to cover the bottom of an ovenproof dish. Add lasagne sheets, then a thicker layer of meat. Repeat - I always end up with three layers of lasagne sheets.
- On the final layer of lasgne sheets spread the creme fraiche mixture.
- Cover the creme fraiche mixture with the grated cheddar.
- Bake in the oven until golden (30-45 minutes).
Nutrition Facts : Calories 1060.7, Fat 73.3, SaturatedFat 37.5, Cholesterol 266.6, Sodium 1164.3, Carbohydrate 30.6, Fiber 4.8, Sugar 15.1, Protein 58.4
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