Threecheeselasagnawithitaliansausage Recipes

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. , In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat., In a greased 13-in. x 9-in. baking dish, layer with a fourth of the white sauce, three noodles, half of the sausage and four pieces each of mozzarella and provolone cheeses. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce, mozzarella and provolone cheeses; sprinkle with Romano cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper.
• While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
• Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
• For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
• Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
• Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.

Steps:

• FOR SAUCE:
• Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
• FOR LASAGNA:
• Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
• Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
• Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

Steps:

• Heat oven to 375°F. In 10-inch skillet, crumble sausage. Cook over medium-high heat about 8 minutes, stirring frequently, until sausage is no longer pink; drain well. Stir in bell pepper, mushrooms and zucchini.
• In ungreased 11x7-inch (2-quart) microwavable dish, stir sauce mix (from Hamburger Helper box) and water until blended. Microwave uncovered on High 1 to 2 minutes or until sauce is thickened. Stir in uncooked pasta (from Hamburger Helper box). Add sausage and vegetables; mix gently to combine.
• In small bowl, mix ricotta, mozzarella and Parmesan cheeses. Spoon cheese mixture evenly over sausage mixture; spread evenly to cover noodles.
• Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.

Steps:

• Preparation:
• Position the rack in the upper third of the oven and preheat to 375°F.
• Make the sauce:
• In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
• Make the filling:
• In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
• Assemble the lasagna:
• Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
• Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
• Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
• Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
• DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
• Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
• Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
• Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat.
• Add onion, carrots and garlic; sauté until softened, 10-12 minutes.
• Add beef and sausages to pan; sauté until cooked through, breaking up meat as you stir, about 5 minutes.
• Add remaining ingredients.
• Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
• Discard bay leaf.
• Set aside and cool.
• Combine ricotta and ¾ cup Parmesan cheese in medium bowl.
• Mix in spinach.
• Season to taste with salt and pepper.
• Mix in eggs.
• Preheat oven to 350°F
• Spread ½ cup sauce over the bottom of a 13" by 9" glass baking dish.
• Place 5 noodles over sauce, overlapping to fit.
• Spread half of the ricotta-spinach mixture evenly over noodles.
• Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
• Spoon 1½ cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
• Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1½ cups sauce.
• Arrange remaining 5 noodles over sauce.
• Spread remaining sauce over noodles.
• Sprinkle remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.
• Cover baking dish with aluminum foil.
• Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 more minutes.
• Let lasagna stand 15 minutes before serving.

Steps:

• Preheat oven to 425 degrees. In a large pot of boiling salted water, cook lasagna noodles until almost tender, about 5 minutes, then drain. Pat noodles dry then transfer to bowl and toss with olive oil.
• In a medium skillet, heat 1 tbl of the olive oil. Add Italian sausage, cover and cook over moderate heat, turning once, until browned all over. Add the water, cover and simmer until the sausage is just cooked through, about 4 minutes.
• In a large skillet, heat the remaining 2 tbls of olive oil. Add the garlic and cook over low heat until golden, about 3 minutes.
• Add the tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally.
• Add the sausage and its poaching liquid and simmer for 4 minutes. Transfer sausage to a plate. Simmer the sauce over moderate heat until thickened, about 12 minutes. Coarsely break up the sausage and season the sauce with salt and pepper.
• In a well-buttered, 9 x 13 inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Parmigiano-Reggiano cheese. Set a piece of mozzarella and Fontina on each lasagna noodle and add a few chunks of sausage.
• Fold the overhanging lasagna noodles on top of the cheese and sausage.
• Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, Fontina and sausage sprinkling with a litle more Parmigiano-Reggiano cheese.
• Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano.
• Bake on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temp to 450 degrees and bake for about 7 minutes longer until the top is richly browned.
• Let the lasagna rest for about 10 minutes, then scatter the sliced basil on top.

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.

Steps:

• Brown the meat, and drain.
• Add both cans of sauce to the meat mixture, and heat on low, covered, making sure to stir every few minutes.
• While the sauce is heating, boil the noodles according to package directions, and preheat the oven to 350 degrees.
• When the noodles are ready, drain them and run cold water over them so that they are not too hot to touch.
• Put a little bit of the meat sauce on the bottom of a 9 x 13 baking dish.
• Do 2 layers of: 4 noodles, meat sauce, parmesan cheese, mozza-cheddar cheese.
• Final layer is 4 noodles, meat sauce, and parmesan cheese (mozza-cheddar layer gets added later, so it won't burn).
• Bake in oven for 20-25 minutes.
• Take out of the oven and put a final layer of mozza-cheddar cheese on top; bake another 10 minutes or until cheese is bubbly and just starting to brown, don't let it get overdone.
• Let sit for 10 minutes before cutting.

Steps:

• Chop the garlic.
• Grind the garlic, peppercorns, salt, thyme, basil, and oregano together with a mortar and pestle.
• Start frying these ground ingredients in a large frying pan with a little oil. Fry for a few seconds.
• Add the ground beef.
• Now boil some water. Add the lasagna noodles.
• Chop the mushrooms, onions, and any vegetables up. Add to the frying meat.
• When the beef is fully cooked, Add the spaghetti sauce, tomatoes, and tomato paste. Continue cooking until the vegetables are cooked.
• When the lasagne noodles are cooked, preheat the oven to 350°F.
• Grate the mozzarella, crumble the ricotta and parmesan, and mix the 3 cheeses together.
• In a lasagne pan, layer the ingredients, starting with sauce, then noodles, then cheese.
• Put 3 layers of noodles, and then more sauce on the top, and finally add some more parmesan to the top.
• Bake in the oven for about 30 minutes.

Steps:

• Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.
• Heat oven to 350ºF. Cook and drain noodles as directed on package.
• Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
• Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil. , Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese. , Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.