Lemon Ricotta Lasagna Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Mix cake flour, baking powder, baking soda, and salt into a large bowl.
• Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

Steps:

• In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
• Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
• Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
• In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
• Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.

Steps:

• Puree tomatoes & juice in a processor. Saute garlic briefly in olive oil, add tomatoes & salt, & simmer for 20 min. Meanwhile, make the ricotta filling: Add ricotta to food processor with lemon zest, lemon juice, 4 Tbsp. grated parmigiano & 6-8 basil leaves. Process till smooth. To assemble: spread a sm amount of tomato sauce on the bottom of a 9" round oven-proof casserole. Add one layer of uncooked lasagna noodles, breaking if necessary to cover the bottom. Spread half of the ricotta filling over the noodles, then one-third of the tomato sauce, then half of the grated mozzarella. Repeat for another layer of noodles, filling, sauce & cheese. Add a final layer of noodles & the remaining tomato sauce. Arrange the fresh mozzarella rounds on the surface in a pleasing way, not overlapping. Sprinkle the remaining parmigiano on the casserole. Place a basil leaf on top of each mozzarella round & let the dish sit for 30 min. Preheat oven to 375. After the noodles have had time to absorb the tomato juices, bake for 40 min, till bubbly & beginning to brown. Let the lasagna rest for 5-10 min. & serve.

Steps:

• Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
• Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
• While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
• Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
• Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.

Steps:

• Puree tomatoes and juice in a food processor or food mill. Saute garlic briefly in olive oil, add tomatoes and salt, and simmer for 20 minutes. Meanwhile, make the ricotta filling: Add ricotta to food processor with lemon zest, lemon juice, 4 tablespoons grated Parmigiano-Reggiano , and 6-8 basil leaves. Process until smooth. To assemble: Spread a small amount of tomato sauce on the bottom of a 9x13 casserole dish. Add one layer of uncooked lasagna noodles. Spread half of the ricotta filling over the noodles, then 1/3 of the tomato sauce, then one half of the grated mozzarella. Repeat for another layer of noodles, cheese filling, 1/3 sauce, and cheese. Add a final layer of noodles and the remaining 1/3 tomato sauce. Arrange the fresh mozzarella rounds on the surface in a pleasing way, not overlapping. Sprinkle the remaining Parmigiano-Reggiano on the casserole. Place a basil leaf on top of each mozzarella round and let the dish sit for 30 minutes. Preheat the oven to 375 degrees. After the noodles have had time to absorb the tomato juices, bake for 40 minutes, until bubbly and beginning to brown. Let the lasagna rest for 5-10 minutes and serve.