CLASSIC ITALIAN LASAGNA
Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F.
- Bechamel sauce:
- In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
- In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
- In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
VEGETARIAN LASAGNA
You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
- To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
- Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
- Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
- Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.
ITALIAN LASAGNA
Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread.
Provided by Cathy
Categories World Cuisine Recipes European Italian
Yield 15
Number Of Ingredients 15
Steps:
- Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
- Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
- Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
- Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
Nutrition Facts : Calories 754.8 calories, Carbohydrate 34.4 g, Cholesterol 156.1 mg, Fat 51 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 22.9 g, Sodium 1701.9 mg, Sugar 6.6 g
LASAGNA NORTHERN ITALIAN STYLE
A different twist on the basic Sicilian Lasagna we are are so accustomed too. This is loaded with white sauce,meaty tomato sauce,and Mozzarella. It is outstanding,and truly delicious.
Provided by A Dash Of Love
Categories Pork
Time 1h25m
Yield 1 Lasagna, 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Heat oven to 350 degree's.
- make sauce as follows.
- 1 Cook the sausage, chicken, and onion separately, I poach the chicken first until no pink shows.
- In a sauce pan mix wine, tomato paste, Petite Tomatoes,water together to combine. Add the garlic,Basil,pepper,Italian Seasoning ,carrots,celery. Add in the chicken and sausage. bring to a boil,and reduce to simmer for one hour uncovered.
- 2 Mix the Parmesan cheese,parsley,and Mozzarella together and set aside,.
- 3 Make the white sauce. Melt butter in saucepan on stove on low. Add the flour and mix well. Add the half and half, and salt. Stir constantly while cooking until sauce becomes thick like a heavy cream. Season with salt and pepper.Remove from heat.
- 4 In a 13x9 inch pan spread 1 cup of meat sauce on the bottom. Top with as many Lasagna noodle that will fit. Usually 3-4 will do.
- 5 Spread half the White sauce over noodles. Put half the Mozzarella on top of white sauce. Next layer Lasagna noodles, meat sauce, Mozzarella mixture. Net Lasagna Meat sauce,White sauce,and top with Mozzarella. Bake at 350 degree's for 45 minutes,or until done.
- Hashtags: #cheese, #sauce, #casseroles, #lasagna, #pasta, #Italian, #Northern Italian Meat Sauce With Wine,.
Nutrition Facts : Calories 759.8, Fat 36.7, SaturatedFat 20.9, Cholesterol 112.3, Sodium 1452.7, Carbohydrate 67.8, Fiber 5.5, Sugar 10.4, Protein 37.5
NORTHERN ITALIAN STYLE LACTO-VEGETARIAN LASAGNA
Modified for the vegetarian from a tried and true Northern Italian Style Lasagna with Bologna Meat Sauce recipe my mother has used for years. (Original recipe this is based on can be found in the Better Homes and Gardens "Italian Cook Book", 3rd printing, 1984.)
Provided by blueyedwineaux
Categories Cheese
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan (or Dutch oven) cook tofu until browned. Add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, bullion granules, nutmeg, 1 teaspoon salt, 1 teaspoon pepper to tofu. Stir. Stir in wine and ¼ cup water. Bring to a boil; reduce heat. Boil gently, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Remove from heat.
- Cook pasta in boiling water just until tender; drain. Rinse with cool water.
- Combine cheeses.
- For the sauce melt butter in saucepan. Stir in flour, pepper, nutmeg, and ½ teaspoon salt. Add milk; cook and stir until thick and bubbly (don't let burn!).
- Arrange a single layer of the pasta in the bottom of a greased 13"x9"x2" baking dish. Spread 1/3 white sauce over noodles. Spread 1/3 Tofu "meat" filling over white sauce. Spread 1/3 cheese over tofu. Repeat layers of pasta, sauce, tofu mix and cheese 2 more times.
- Cover with foil and bake at 350degrees for 40 to 50 minutes.
- Remove from over. Let stand 10 minutes.
- Serve.
Nutrition Facts : Calories 534.9, Fat 25.2, SaturatedFat 14.6, Cholesterol 72.2, Sodium 659.2, Carbohydrate 49.6, Fiber 3.9, Sugar 6.7, Protein 26
LASAGNA NORTHERN ITALIAN STYLE
A different twist on the basic Sicilian Lasagna we are are so accustomed too. This is loaded with white sauce,meaty tomato sauce,and Mozzarella. It is outstanding,and truly delicious.
Provided by A Dash Of Love
Categories Pork
Time 1h25m
Yield 1 Lasagna, 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Heat oven to 350 degree's.
- make sauce as follows.
- 1 Cook the sausage, chicken, and onion separately, I poach the chicken first until no pink shows.
- In a sauce pan mix wine, tomato paste, Petite Tomatoes,water together to combine. Add the garlic,Basil,pepper,Italian Seasoning ,carrots,celery. Add in the chicken and sausage. bring to a boil,and reduce to simmer for one hour uncovered.
- 2 Mix the Parmesan cheese,parsley,and Mozzarella together and set aside,.
- 3 Make the white sauce. Melt butter in saucepan on stove on low. Add the flour and mix well. Add the half and half, and salt. Stir constantly while cooking until sauce becomes thick like a heavy cream. Season with salt and pepper.Remove from heat.
- 4 In a 13x9 inch pan spread 1 cup of meat sauce on the bottom. Top with as many Lasagna noodle that will fit. Usually 3-4 will do.
- 5 Spread half the White sauce over noodles. Put half the Mozzarella on top of white sauce. Next layer Lasagna noodles, meat sauce, Mozzarella mixture. Net Lasagna Meat sauce,White sauce,and top with Mozzarella. Bake at 350 degree's for 45 minutes,or until done.
- Hashtags: #cheese, #sauce, #casseroles, #lasagna, #pasta, #Italian, #Northern Italian Meat Sauce With Wine,.
Nutrition Facts : Calories 759.8, Fat 36.7, SaturatedFat 20.9, Cholesterol 112.3, Sodium 1452.7, Carbohydrate 67.8, Fiber 5.5, Sugar 10.4, Protein 37.5
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