Maries Easy Lasagna Recipes

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Steps:

• Heat olive oil, brown chicken thighs and remove from pan.
• Add onion and garlic to pan saute until soft, then remove to blender.
• Add tomatoes and basil and blend until sauce is smooth.
• Meanwhile, combine ground beef, Parmesan cheese, egg, bread crumbs, parsley, garlic and salt and pepper.
• Remove sausage from casings and brown in same pan along with beef mixture.
• Add blended tomatoes and sauces, chicken thighs and salt and pepper to taste.
• Simmer for 1 hour.
• Remove chicken from bones, shred and add to sauce.
• Bring pot of water to a boil, add lasagna and cook for 10 minutes.
• Drain well and rinse with cold water.
• Add layer of sauce to bottom of casserole dish.
• Layer with noodles, filling, sauce, Parmesan and mozzarella and repeat layers until all is used up.
• Bake at 350 degrees for 45 minutes covered, then uncover and bake 15 minutes more.
• Allow to rest for 15 minutes before serving.

Steps:

• Bring a large pot of water to a boil for the noodles. Put a bowl of ice water near the stove, and set out a few towels next to the bowl to drain the pasta.
• Generously grease a 10 by 14-inch baking pan using 1 to 2 tablespoons of the butter. Set aside.
• In a small bowl, mix the ricotta, egg, and parsley together. Rip up the basil leaves and fold them into the ricotta mixture. Season with salt and set aside.
• With a slotted spoon, transfer the pieces of pork, sausage, and meatballs from the Sunday Gravy to a separate bowl. They will be coated with some of the tomato gravy. That's okay. Set the remaining gravy and bowl of meats aside.
• Generously salt the boiling water and cook the lasagne sheets, a few at a time, at a rolling boil for 1 minute. The noodles will be very firm; they will cook further in the oven. Transfer the pasta to the ice water with a long-handled flat skimmer or strainer. As soon as they are cool to the touch- less than a minute- lift them out, shaking off excess water, and lay the noodles out on towels to drain. Repeat the process until all the pasta is cooked.
• Preheat the oven to 375 degrees F.
• Cover the bottom of the baking pan with a layer of lasagne sheets, allowing the pasta to hang over all sides of the pan. Top with another layer of lasagne sheets cut to fit the bottom of the pan without an overhang.
• Cover the pasta with 1/2 of the reserved meats. Spoon over enough gravy to moisten well, about 1 cup. Sprinkle with a rounded 1/4 cup Pecorino Romano. Cover with another layer of pasta cut to fit without an overhang. Top with 1 cup gravy. Dollop 1/2 of the ricotta mixture over the gravy and top with half of the mozzarella and a rounded 1/4 cup of Pecorino Romano. Repeat the pasta and meat layer and the pasta and ricotta mixture layer.
• Cover with a final layer of pasta (you may not have used all the lasagne sheets) cut to fit the inside of the pan without an overhang. Top with the remaining gravy and Pecorino Romano. Bring up the overhang of pasta and fold over the top of the lasagne to enclose the filling. Dot with remaining butter and loosely cover with foil.
• Bake the lasagne for 25 minutes, uncover, and continue to bake until very lightly browned and bubbling hot, an additional 10 to 15 minutes. To keep the top noodles soft without browning, bake the lasagne covered with foil for 35 minutes and uncovered for the last 5 to 10 minutes in the oven. Let cool for 5 minutes before serving.
• Heat the olive oil in a heavy-bottomed stockpot. Add the pork chops and sausages and brown on all sides. Transfer the pork chops and sausages to a plate to make room for the onions. Toss the onions into the pot with the garlic, fennel, and salt. Saute over moderate heat, stirring frequently and scraping up any bits left behind by the pork and sausages, until the onions are soft and golden.
• Put the pork chops and sausages back in the pot with any juices on the plate. Add the tomatoes, water, and tomato paste. Drop in a few cheese rinds or ends if you have any. They are completely optional but give a nice flavor to the sauce. Cover the pot, bring to a boil, lower the heat, and simmer for 30 minutes. Gently drop in the meatballs, 1 at a time, shaking the pot a bit to encourage the meatballs to nestle in with the pork and sausage and to make room for the addition of more meatballs. After all the meatballs have been added, continue to simmer, covered, for an hour longer or until the pork chops are very tender.
• To finish the gravy, transfer the pork chops to a cutting board. Remove and discard the bones, chop up the meat, and return it to the sauce. Keep warm over low heat.
• Homemade, fresh pasta is glorious and well worth the effort. Nothing compares to the silky, light, slippery noodles you can produce in your own kitchen. This is a quick recipe. The dough is mixed in a food processor and a pasta machine kneads and rolls the dough. George's whips this up easily, in 5 minutes tops.
• There are minor variations depending on the weather and the moisture in your flour (you may have to knead in an extra tablespoon or 2 of flour) but if you follow these proportions you will have excellent pasta.
• The organic eggs we buy at the farmers' market vary in size. The most reliable way to get an accurate measurement is with a portion scale. The measuring cup method will work, too (crack eggs into a small mixing bowl, whisk to combine, pour the required amount into a liquid measuring cup, and discard or save any excess for another use). In making pasta, skill is developed through repetition. Each batch will be easier than the last and with a little experience exact measurements will be less important.
• Don't fret if the final dimensions of the pasta are different from those specified in the recipe. The strips coming through the rollers of the pasta machine may be longer and/or not as wide. The ends may also narrow rather than being perfectly square. For instance, the edge going through the rollers first will be u-shaped (they can be cut later to square the noodle, if you like). Practice does make a difference in developing a feel for the process. Try to roll the dough as wide as possible--a little less than the width of the rollers, but don't be discouraged if that doesn't happen the first time. Adjust the cutting of the pasta to the strips you have--less wide sheets of lasagna noodles, for instance.
• Put the flour in the bowl of a food processor fitted with the steel blade. With the motor running pour the eggs through the feed tube. Stop the machine as soon as the mixture resembles coarse cornmeal. Run the motor again pouring the hot water through the feed tube. Pulse on and off for 10 seconds; stop the motor. The dough should stick together when pressed between your fingertips. If not add another 1/2 to 1 teaspoon hot water and run the motor again. Turn out onto a cool, smooth surface--marble is ideal. Knead for 1 to 2 minutes until the dough is smooth and pliable. If it is sticky, knead in 1 to 2 tablespoons flour. Shape into a ball and cover the dough completely with plastic wrap and allow to rest at room temperature for a minimum of 20 minutes or up to 2 hours in the refrigerator. If the dough is refrigerated, remove it from the refrigerator about 20 minutes before proceeding with the recipe.
• Set up the pasta machine with the rollers at their widest opening.
• Divide the dough in 1/2. If the dough is sticky, dust it with flour. Flatten the dough half with the heel of your hand, and feed it through the rollers of pasta machine. Fold the dough in half lengthwise and feed it through the rollers again. Repeat 20 to 30 times occasionally folding widthwise to fit between the guides. This kneads and smoothes the dough further, creating silky and supple pasta.
• Now you can roll the pasta into thin sheets by feeding it through each successive setting of the pasta machine until you have passed it through the second thinnest opening (dust with just enough flour as necessary to keep the dough from sticking). This process is done without folding. If the sheet of pasta becomes cumbersomely long cut it crosswise into 2 pieces to make it more manageable. Repeat with the second half of the dough. Lay the dough out on a barely floured counter or clean, dry kitchen towels. Each half of dough will yield 2 strips of pasta roughly measuring 3 feet by 4 inches.
• Try to make lasagna noodles as wide as your pasta machine allows (4 to 5-inches); cut the lengths the most appropriate size for the pan you plan to use--anywhere from 8 to 12-inches long (longer if you like, or shorter if smaller noodles are easier for you to handle. Lasagna noodles can be cut and patched together in assembly). Keep in mind the pasta will grow, or expand, when it boils, increasing its dimensions.
• After you have cut the noodles, you can cook them right away or lay them out in a single layer without touching on a lightly floured surface or on clean, dry kitchen towels until ready to cook (flour dusted or towel lined baking trays work well if you don't have counter) If you are not using the pasta the same day, allow it to dry completely, then transfer to long, shallow containers with lids. You can keep it in a cool, dry place for 1 week.

Steps:

• Brown meat and drain.
• Add sauce and set aside.
• Combine cheeses, seasonings and eggs.
• Spread 1 cup meat sauce in 9 x 13 pan.
• Layer 4 uncooked noodles.
• Spread on 1 cup cheese mixture, then 1 cup sauce.
• Repeat layers twice.
• Top with 4 noodles, sauce and cheeses.
• Cover tightly with foil and bake for 1 hour at 350 degrees.
• Let cool for 15 minutes.

Steps:

• In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
• Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.
• Preheat the oven to 350 degrees F.
• Grate the mozzarella cheese and set aside.
• Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. Add half the herbs to the meat mixture and stir together. In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs, and stir together well.
• Now let's assemble the lasagna! Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap. Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below. Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture.
• Sprinkle the remaining 1/2 cup Parmesan over the top. Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Allow to stand 10 minutes before cutting into squares.

Steps:

• Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
• Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
• While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
• Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
• Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
• Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.