WEDDING LASAGNA
A family friend made this lasagna for my sister's wedding as her "gift." Her parents owned an Italian deli and each pan was made with extra love and care. Our family and the 50 invited guests were in "awe" of the amazing flavors. Each ingredient complimented the next adding up to the most magnificent meal! This has now been in our family for 35 years. Red wine, a tossed salad and bread always transports me to that wonderful summer afternoon wedding at our parents home where we dined and celebrated in grand style!
Provided by MaryB2
Categories One Dish Meal
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil in a large dutch oven (no stainless saucepan).
- Add onions and garlic; saute until lightly browned. Add sausage and beef and cook until browned.
- Add tomato puree, salt & pepper, bay leaf, oregano and parsley; cover and simmer over low heat for 2 hours.
- Add tomato paste and continue simmering uncovered over low heat stirring occasionally for 1 hour or until thickened.
- Layer lasagna pan with sauce, 1/3 noodles,1/3 mozzarella cheese, 1/3 parmesan cheese, salt & pepper. Combine 1 cup ricotta with egg & parsley and layer on top. Add more sauce and repeat layers ending with sauce and a dusting of parmesan cheese.
- Bake at 350 degrees for 45 minutes.
LASAGNA DOME RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, ground beef, salt, black pepper, tomato sauce, tomato paste, ricotta cheese, fresh basil, large egg, parmesan cheese, lasagna noodles, shredded mozzarella cheese, unsalted butter, all-purpose flour, milk, salt, freshly ground black pepper, shredded parmesan cheese, fresh basil, shredded parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375°F (190°C).
- Heat 2 tablespoons of olive oil in a large pot over high heat. Add the onion and garlic. Cook until starting to brown, stirring occasionally, 3-4 minutes.
- Add the beef, salt, and pepper. Cook until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir, 10-12 minutes.
- Add the tomato sauce and tomato paste, then reduce the heat to medium and bring the sauce to a simmer. Cook it down until the mixture becomes thick, about 15 minutes. Remove the pot from the heat and set aside.
- In a small bowl, combine the ricotta, basil, egg, and Parmesan. Stir until smooth. Set aside.
- Grease a large oven-safe metal bowl with the remaining tablespoon of olive oil, then lay about 25 lasagna noodles along the sides and bottom of the bowl, fanning them out in an overlapping pattern. The ends of the noodles should hang over the sides of the bowl.
- Slice the remaining lasagna noodles in half crosswise. These will serve as the layers between the meat and the cheese mixtures.
- Sprinkle half of the mozzarella into the bottom of the bowl on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly over the mozzarella, then lay half of the cut noodles over the sauce.
- Spread all of the ricotta mixture over the noodles, then layer with the rest of the noodles, then the rest of the mozzarella, and the rest of the meat sauce.
- Fold the edges of the lasagna noodles hanging over the sides of the bowl back towards the center, creating another overlapping pattern.
- Cover with foil and bake for about 45 minutes, until cooked through.
- Meanwhile, make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking continuously, for about 2 minutes until a paste forms.
- Add the hot milk and continue to whisk as the sauce thickens and comes to a boil. Season with salt and pepper and add the Parmesan. Reduce the heat to low, and cook, still whisking, for 2-3 minutes more.
- Invert the lasagna dome onto a cutting board.
- Pour the béchamel sauce over the dome and top with basil.
- Slice the dome, then top with more Parmesan and basil, if desired.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 24 grams, Fat 28 grams, Fiber 2 grams, Protein 32 grams, Sugar 5 grams
WEDDING LASAGNA
My sister loves my lasagne so much she asked me to make it for her wedding reception! Luckily it was a small wedding! The trick is to caramelize the tomato paste.This gives a " bubbled on the back of the stove all day" flavor!
Provided by pammyowl
Categories European
Time 1h30m
Yield 1 9x13 pan, 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Brown onion and meat.drain. Add garlic and tomato paste. Cook and stir about 5 mn. till paste has turned a darker shade of red.
- Add sauce, diced tomatos, basil marjoam salt and sugar.Simmer till thickener.Add more herbs and spices as needed.
- Meanwhile blend ricotta, egg parmesan, and parsley.Boil noodles.
- Assemble.like this: layer of sauce , layer or noodles layer or ricotta mixture, layer of mozzarella, layer of sauce.Repeat making sure to end with a layer of sauce. Cover with foil and bake for 1 1/2 hours Remove foil, sprinkle with more parmesan. Let rest for 10 mn. and serve.
WEDDING SOUP LASAGNA
Italian wedding soup combined with lasagna...weird concept I know, but very delicious!
Provided by Dsom216
Categories World Cuisine Recipes European Italian
Time 2h40m
Yield 12
Number Of Ingredients 20
Steps:
- Melt 1 tablespoon butter in a large pot; cook and stir 1/2 small onion and 1/2 garlic clove until onion is translucent, about 5 minutes. Stir shredded carrots and escarole into onion mixture; cook and stir until escarole is wilted, about 10 minutes.
- Pour chicken broth into pot with vegetables and bring to a boil. Reduce heat to low and simmer chicken breasts in broth until chicken is no longer pink inside, about 10 minutes. Remove chicken breasts and vegetables from broth with a slotted spoon, let chicken cool, and chop into bite-size pieces. Set chicken and vegetables aside; retain chicken broth in pot.
- Combine meat loaf mix, bread crumbs, egg, remaining 1/2 small onion, remaining 1/2 garlic clove, onion powder, garlic powder, salt, and black pepper in a bowl; mix thoroughly. Scoop about 1 1/2 teaspoon meat mixture and roll into a small meatball; repeat with remaining mixture. Refrigerate meatballs until firm, about 30 minutes.
- Bring chicken broth back to a boil, reduce heat to medium-low, and simmer meatballs in broth until no longer pink inside, about 10 minutes. Remove meatballs from chicken broth with a slotted spoon. Retain chicken broth in pot.
- Bring chicken broth back to a boil, reduce heat to medium-low, and cook lasagna noodles until cooked through but still slightly firm to the bite, about 10 minutes, stirring occasionally. Drain and set noodles aside. Reserve remaining chicken broth.
- Combine chopped chicken, vegetables, ricotta cheese, and parsley in a bowl; season with salt and black pepper. Chill mixture for 10 minutes to become firm.
- Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a large, deep baking dish with olive oil.
- Place 3 cooked lasagna noodles into baking dish. Layer 1/3 the ricotta-chicken mixture and 1/3 the meatballs over noodles; sprinkle layers with 1/3 cup Parmesan cheese and 2/3 cup mozzarella cheese. Repeat layers twice more, using 3 lasagna noodles, 1/3 the ricotta mixture, 1/3 the meatballs, 1/3 cup Parmesan cheese, and 2/3 cup mozzarella cheese per layer.
- Bring remaining chicken broth to a boil, reduce heat to low, and whisk cornstarch into chicken broth until thickened, about 5 minutes. Pour thickened chicken broth over casserole. Sprinkle remaining 1/3 cup Parmesan and 2/3 cup mozzarella cheese over top.
- Bake casserole in the preheated oven until bubbling and cheese topping has melted, about 20 minutes.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 23.2 g, Cholesterol 86.2 mg, Fat 16.6 g, Fiber 2.9 g, Protein 29.2 g, SaturatedFat 8.6 g, Sodium 481.2 mg, Sugar 2.8 g
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WHAT TO SERVE WITH LASAGNA: 33 DELICIOUS SIDE DISHES …
From lacademie.com
4.8/5 (6)Published 2021-04-27Category Side Dishes
- Prosciutto Bread. When you bake this soft, aromatic, and savory loaf, your home will be overwhelmed by Italian aromas. It smells like a mix of bread baking and bacon cooking.
- Raw Veggies Tossed With Italian Dressing. Raw veggies like cherry tomatoes, carrots, and cauliflower tossed with a vinaigrette make the easiest yet delicious side dish for lasagna.
- Roasted Broccoli Rabe. Roasting broccoli rabe is the ideal way to balance the bitter taste of this ingredient. It will transform the leafy broccoli rabe into a super delicious vegetable side dish for any vegetarian or meat pasta bakes.
- Buttery Garlic Bread. There’s nothing better than buttery garlic bread. I just love the fragrance and crispiness of this staple. If you also enjoy garlic bread, you can use it as a side dish for your tasty lasagna.
- Vegan Roasted Garlic And Lemon Soup. If you prefer a dairy-free side dish for whatever reason, this rich-tasting and super creamy roasted garlic soup is the perfect choice for you.
- Dinner Rolls. Whether it’s just a regular Sunday-night family/friends gathering or Thanksgiving, there’s one thing that your table isn’t complete without – warm rolls.
- Buffalo Wings. Who can resist spicy buffalo wings? They can be eaten on their own. However, they also make a perfect side dish for lasagna. They’re small enough that they won’t be too filling as a side dish.
- Bruschetta. The bruschetta is a popular staple for any Italian night meal. And it’s so easy to make it at home. Nothing tastes better than garlic-infused toasts, topped with fresh basil and ripe tomatoes.
- Giardiniera. Giardiniera is a mix of colorful, briny, and tangy vegetable pickles that often appear on Italian restaurant menus as a part of the appetizer plate before the main course.
- Classic Wedge Salad. If you don’t have the time to prepare a warm side dish for your lasagna, a simple salad will do the trick. You can make a classing wedge salad with ripe sliced tomatoes, salty crumbled bacon, and small onions sprinkled over with a blue cheese dressing.
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