Steve Browns Lasagna Recipes

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Simmer garlic and onion in olive oil in large frying pan until onion starts to clarify. Add the sausage and freshly ground pepper. Before the sausage is thoroughly cooked, add the fresh basil. Drain the fat from the pan when the sausage is done cooking. Add the remaining ingredients for the meat sauce, and bring the sauce to a slow simmering boil. Add dry Italian seasoning as necessary to taste. Simmer the sauce for about 20 minutes.
• 3. In a large mixing bowl, use your fingers to mix together the beaten egg, ricotta cheese and ½ of the grated cheddar.
• 4. Assemble the lasagna in a 9x13x2-inch glass pan: • Lay down 3 noodles • ½ meat sauce and more ground pepper • ½ ricotta mixture • ½ the mozzarella • ½ the Parmesan and ½ the remaining cheddar • Layer the artichoke hearts and drained spinach (should not be soggy) • 3 noodles • rest of the meat sauce and more ground pepper • rest of the ricotta mixture • rest of the mozzarella • rest of the Parmesan and the remaining cheddar
• 5. Bake, covered, in a 350 degree oven for 45 minutes, or until heated through and bubbly. You will want to place the pan on a jelly roll pan in case it bubbles over! Take foil off the last 10 minutes to allow lasagna to brown. Let stand 10 minutes before slicing.

Steps:

• Preheat the oven to 350 degrees F and position one of the racks in the center.
• Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes.
• Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side.
• Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside.
• Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top.
• Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing.

Steps:

• Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
• Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
• Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
• Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
• Arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
• Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
• Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
• Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
• Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
• Let sit 10 minutes before serving.

Steps:

• Preheat the broiler. Fill a wide pot with 3 inches of salted water and bring to a boil. Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring, until browned. Add the tomato sauce and red pepper flakes and simmer 5 minutes. Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer. Season with salt and remove from the heat. Toss the mozzarella and 4 tablespoons parmesan in a bowl.
• Cover the bottom of an 8-inch-square flameproof baking dish with a layer of slightly overlapping lasagna noodles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noodles and the remaining meat sauce and cheese mixture. Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan. Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes. Top with the basil.

Steps:

• Cook noodles according to package directions, drain and set aside.
• In a skillet cook beef, celery, onion, and garlic till meat is browned and vegetables are tender. Drain off fat if any, and wipe out the pan.
• To the meat in the pan add the seasonings, cream, and cream cheese. Cook and stir over low heat to melt the cheese.
• Stir in wine. Gradually add cheddar and gouda cheese, stirring and heating till cheese is nearly melted; remove from heat.
• Stir together egg and cottage cheese.
• Layer half the noodles in a greased 13x9 baking dish. Top with half the meat sauce, half the cottage cheese, and half the mozzarella cheese. Repeat the layers.
• Bake uncovered in a 375 F oven for 30 to 35 minutes. Let stand 10 minutes before serving. Makes about 12-16 servings.

Steps:

• Spray a 9x13 inch pan lightly with water. Place cooled sushi rice in a large bowl or on a baking sheet and drizzle over rice vinegar. Use a fork to fluff and combine.
• Working with a bowl of water to keep your hands wet, press 1 1/2 cups rice onto the bottom of the baking dish. Top with 2 sheets Nori placed side by side and slightly overlapping.
• Top Nori with 1 1/2 cups rice, then top with cream cheese. Top cream cheese with 2 sheets Nori placed side by side and slightly overlapping.
• Top Nori with 1 1/2 cups rice, then top with slices of avocado. Top avocado with 2 sheets Nori placed side by side and slightly overlapping.
• Top Nori with 1 1/2 cups rice, then top with cucumber strips. Top cucumber strips with 2 sheets Nori placed side by side and slightly overlapping.
• Top Nori with 1 1/2 cups rice, then top with 2 layers of sliced smoked salmon. Top salmon with 2 sheets Nori placed side by side and slightly overlapping. Top with remaining rice.
• In a small bowl, whisk to combine kewpie mayonnaise and sriracha. Drizzle over Sushi lasagna and sprinkle with Furikake. Serve with soy sauce and wasabi paste.

Steps:

• Melt the beef fat in a large pot.
• Fry the onion until it begins to turn golden.
• Add the sirloin, and fry until the moisture is nearly gone.
• Add the garlic, aniseed, nutmeg, and black pepper, fry until it all is as browned as you like.
• Add the remaining sauce ingredients, and allow to simmer for half an hour.
• Once the sauce is done simmering, mix together the cheese mixture ingredients.
• Set aside 1 cup of sauce.
• If you're going to bake this right away, pre heat oven to 350.
• Grate the cheese, and set aside 1 cup of mozzarella. Mix that 1 cup of mozzarella with the 80g of parmesan, and set aside for the topping.
• Mix the semolina flour and eggs. You can begin with a fork, but you'll have to knead it by hand in the end. Add some water, about a teaspoon at a time, if it's too crumbly.
• Divide the pasta dough into four even balls.
• Use a pasta roller to make one ball into sheets to fit a 13x9 pan.
• Soak the sheets in hot water for 3-5 minutes, then lay them in a greased 13x9 pan.
• Cover the sheets with 1/4 the remaining sauce.
• Cover the sauce with 1/4 the remaining mozzarella.
• Cover the mozzarella with 1/4 the cheese mixture.
• Roll out the next ball of dough and soak it as you did before. Top with sauce, mozzarella, and cheese mixture. Do this two more times so that you have four layers.
• Cover with the reserved mozzarella and parmesan.
• Cover the cheese with small dollops of the reserved sauce.
• The lasagna can be covered and refrigerated at this point, or baked immediately.
• Bake for 45 minutes (55-60 minutes if it was refrigerated), allow to sit 15 minutes before serving.