Le Lasagne Autentiche Siciliane Supreme Recipes

Steps:

• Prepare the lasagna noodles according to package directions.
• Drain and set aside.
• Cook the ground beef and sausage.
• Drain off the grease.
• Add the onion, garlic and mushrooms to the meat/sausage mixture.
• Saute until onion is tender.
• Add the sugar, salt, basil, fennel seed, pepper, tomatoes and tomato paste. Blend well. Simmer for 1 hour.
• Combine the eggs, ricotta cheese, parsley and salt. Blend well.
• In the bottom of a very large baking pan, spread just enough of the meat mixture to cover the bottom.
• Layer lasagna noodles, meat sauce, black olives, ricotta cheese mixture, mozzarella cheese, asiago cheese and parmesan cheese.
• Repeat layering making sure to end with the parmesan cheese.
• Cover with foil.
• Bake at 375 degrees for 25 minutes.
• Remove the foil and bake for 25 additional minutes.

Steps:

• Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
• Add tomatoes with juice, tomato paste, basil and marjoram.
• Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
• Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
• Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
• Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
• Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
• Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
• Let stand 10 minutes.
• Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.

Steps:

• Combine crumbs, 3 tablespoons sugar and margarine, press onto bottom of 9-inch spring form pan.
• Bake at 325 degrees F., 10 minutes.
• Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream and vanilla; pour over crust.
• Bake at 450 degrees F., 10 minutes.
• Reduce temperature to 250 degrees F.; continue baking for 1 hour.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Top with pie filling just before serving.
• VARIATION:.
• Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.

Steps:

• In a large skillet over medium-high heat, brown the ground chuck and onions until the meat is no longer pink. Drain excess grease from the meat and return the meat to the skillet.
• Add the remaining ingredients to the skillets and simmer over medium-low heat for 15 minutes.
• Serve immediately.

Steps:

• Drain salmon, reserving liquid.
• Flake salmon.
• Scald the milk, add breadcrumbs and butter and let stand 5 minutes.
• Add salmon liquid and beat until smooth.
• Add egg yolks,onion,lemon juice,pepper,and salmon;mix thoroughly.
• Fold in egg whites.
• Pour in a well greased 1 1/2 quart loaf pan.
• Bake in 350 degree oven 50 to 60 minutes or until firm in the center,remove from oven and let stand for 5 minutes.
• Loosen from side of pan with a spatula and invert onto plate.
• I usually make creamed peas to go with this or sometimes I use a can of celery soup diluted with half a can of milk, both ways are great.
• This has been a favorite of mine for years, it is a little fussy but trust me, it is worth it.

Steps:

• Turn on oven to 375 degrees.
• Bring a large pot of water to a boil with the salt and cook noodles according to package directions. Drain and cool, cover with water to prevent sticking.
• Cook sausage and ground turkey in a large skillet, set aside. In same skillet saute onion and mushrooms 5 minutes. Add garlic, saute 1 minute. Drain off excess fat if necessary. Add sugar and mix with meat mixture.
• In another bowl mix ricotta cheese, eggs, basil and parsley.
• Mix mozzarella cheese and 1/2 cup of the parmesan cheese.
• In a 13x9 lasgna pan layer ingredients in the following order: spaghetti sauce, lasagna noodles, ricotta mixture, meat mixture, mozzarella cheese, repeat twice ending with another layer of spaghetti sauce.
• Bake covered for 1 hour. Uncover and sprinkle top with provolone and remaning 1/2 cup parmesan cheese and bake an additional 20-30 minutes untill hot and bubbly.

Steps:

• Cook sausage, onion and garlic in a large skillet over medium-high heat until meat is brown, stirring to separate meat.
• Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low and cover; simmer 15 minutes.
• Meanwhile, cook lasagna noodles according to package directions; drain.
• Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt & pepper. Mix well.
• Place three noodles in bottom of 13"x9"x2" baking pan. Spread half of cottage cheese mixture over noodles, then half of meat mixture and half of mozzarella cheese. Repeat layers.
• Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.