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.
VENETIAN LASAGNE
Make and share this Venetian Lasagne recipe from Food.com.
Provided by Ambervim
Categories One Dish Meal
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Put the porcini mushrooms, marsala, and water into a small saucepan and bring to a boil, then take off the heat and scissor the softened mushrooms into smaller pieces.
- Warm the oil in a heavy-based saucepan with a lid, and finely chop the onion, carrot, and celery either by hand or in a processor and scrape them into the pan.
- Let the vegetables soften over a gentle heat for about 5 minutes or so, then stir in the thyme and salt.
- Add the ground beef, breaking it up with a fork, and let it brown a little. Then stir in the tomato paste, canned tomatoes, and bay leaf.
- Add the porcini mushrooms with their dark, gorgeously flavored liquid and bring the contents of the pan to a boil. Once the sauce is bubbling, put the lid on, turn the heat down to very low, and leave to simmer gently for about 45 minutes to 1 hour. If you're using a wide pan, the shorter time should be enough; if the sauce is piled up higher, you'll probably need the full hour.
- While the sauce is simmering, make the polenta layers. First dampen your chosen pans 13x9x2 by letting some water from the cold tap splash them a bit.
- Make up the polenta in a saucepan following the package instructions, but first dissolve a chicken bouillon cube in the specified amount of water, or use chicken broth instead of water.Stir as instructed with your wooden spoon, and when the polenta has thickened, add, beating as you go, the tablespoon of butter and 1 cup of Parmesan. Taste to see if you want any more seasoning. Once the polenta is thick and coming away from the sides of the saucepan, quickly divide it between the damp pans, spreading each one to an even as possible layer using a silicone spatula you've passed under a cold tap. It will set almost instantly. You can put aside these polenta layers and your meat sauce for now.
- When you are ready to assemble the lasagne, preheat the oven to 400°F Using 1 polenta-lined pan as your dish, spoon half of the meat sauce over the polenta.
- Deftly tip out (it's not hard) one of the other polenta layers and place this over the meat sauce in the pan you're working on and then add the last half of meat sauce.
- Top with the final layer of polenta from the third pan, then sprinkle the remaining 1 cup of Parmesan cheese over the top.
- Bake for 1 hour if your meat sauce was cold, and about 45 minutes if it was still warm. The cheese should have melted and become slightly golden, and the lasagne must be piping hot right through.
- Tips.
- Make ahead note: The lasagne can be made and assembled 2 days ahead. Cover the pan tightly with plastic wrap or aluminum foil and refrigerate. Bake as directed in the recipe; however, the refrigerator-cold lasagne may need extra 10-20 minutes' cooking time, and check the lasagne is piping hot in the center.
- Freeze note: The assembled lasagne can be frozen, wrapped in double layer of plastic wrap and a layer of foil, for up to 3 months. Thaw for 24 hours in the refrigerator then bake as above.
Nutrition Facts : Calories 276.2, Fat 15.3, SaturatedFat 6.4, Cholesterol 47.1, Sodium 743.9, Carbohydrate 8.6, Fiber 1.4, Sugar 3.1, Protein 15.8
VEGETARIAN LASAGNE
Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 17
Steps:
- To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
- Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
- Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.
Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
More about "venetian lasagne recipes"
VENETIAN LASAGNA - RECIPE PETITCHEF
From en.petitchef.com
Cuisine enCategory Main DishServings 5Total Time 55 mins
- In a large saucepan, add the oil and the garlic. Turn the heat to medium and cook the garlic until it becomes fragrant. Add the onion, carrot, celery, and mushrooms and cook until they are softened.
- Add the beef to the cooked vegetables and season with salt and pepper. Let the meat brown, breaking it up with a wooden spoon or fork.
- Add the beef broth, wine, or marsala and scrape up any browned bits off the bottom of the pan. Add the tomato paste and diced tomatoes, bay leaf, thyme, basil, and oregano; season with salt and pepper.
- Allow to simmer 45 min-1 hour. Meanwhile, prepare 3 pans for the polenta layers: in 3 13x9x2-inch pans, dampen them with water (one of these pans will be the one you bake the lasagna in).
VINCIGRASSI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
12 PASTA RECIPES FROM VENETO. – THE PASTA …
From the-pasta-project.com
LASAGNE OF LOVE | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
(PASTICHO VENEZOLANO) CREAMY VENEZUELAN-STYLE LASAGNA …
From thespruceeats.com
TAMA'S VENETIAN LASAGNA - TOURING AND TASTING
From touringandtasting.com
LASAGNA AL RAGù AND BéCHAMEL | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (40)Category Main DishesServings 8Total Time 2 hrs 15 mins
- In a large pot over medium-high heat, brown the garlic in the oil. Remove from the heat, remove the garlic, and keep the oil in the pot.
- Meanwhile, in a pot over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Add the milk and bring to a boil while whisking. Gently simmer for 2 minutes or until the sauce thickens. Season with salt and pepper. Cover and keep warm.
VEGETARIAN LASAGNA | RECIPETIN EATS
From recipetineats.com
BEST VEGETARIAN LASAGNA RECIPE — HOW TO MAKE …
From delish.com
VEGETARIAN LASAGNE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VENETIAN LASAGNE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VENETIAN LASAGNA RECIPE BY MICROWAVERINA | IFOOD.TV
From ifood.tv
10 MOST POPULAR VENETIAN PASTA DISHES - TASTEATLAS
From tasteatlas.com
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
NIGELLA LAWSON - VENETIAN LASAGNE - YOUTUBE
From youtube.com
VENETIAN LASAGNE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
VENETIAN LASAGNE - TODAY
From today.com
VENISON LASAGNA RECIPE - HOW TO MAKE LASAGNA | HANK …
From honest-food.net
VENETIAN LASAGNA - PONDISHOP
From pondishop.com
WHITE LASAGNA: THE PERFECT RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
You'll also love