5* Lasagna

5* Lasagna

Ingredients

9 uncooked lasagna noodles

1(15-oz.) can pizza sauce

1(14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained

1(15-oz.) container ricotta cheese

1 teaspoon dried Italian seasoning

8oz. (2 cups) shredded mozzarella cheese

2(3 1/2-oz.) pkg. pepperoni slices 

1(4.5-oz.) jar sliced mushrooms, drained

1(2 1/4-oz.) can sliced ripe olives, drained

1/2 cup chopped green bell pepper 

2 tablespoons grated Parmesan cheese

Directions
Cook lasagna noodles to desired doneness as directed on package. Drain.

Meanwhile, heat oven to 350°F.  Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.

In medium bowl, combine ricotta cheese and Italian seasoning; mix well.  Spread 1/4 cup sauce mixture in bottom of sprayed baking dish.  Arrange 3 cooked noodles over sauce in baking dish.  Spoon and spread half of ricotta mixture over noodles; top with 1/2 cup mozzarella cheese, 1 cup sauce,  1/3 each of the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining 3 noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese.

Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

Creamy Spinach And Mushroom Lasagna

Creamy Spinach and Mushroom Lasagna 

This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time! 
Yield: 12 servings 
Prep Time: 25 minutes 
Cook Time: 55 minutes 
Total Time: 1 hour 20 minutes 

Ingredients: 
9 lasagna noodles 
1 (15-ounce) package whole milk ricotta 
2 (10-ounce) packages frozen chopped spinach, thawed and drained 
3 cups shredded mozzarella cheese, divided 
3/4 cup freshly grated Parmesan, divided 
2 tablespoons chopped fresh parsley leaves 


For the sauce 1/4 cup unsalted butter 
2 cloves garlic, minced 
1 pound cremini mushrooms, thinly sliced 
1 onion, diced 
1/4 cup all-purpose flour 
3 cups milk, at room temperature 
1 teaspoon dried basil 
1/2 teaspoon dried oregano 
Pinch of nutmeg 
Kosher salt and freshly ground black pepper, to taste 
Italian sausage for added flavor* optional

Directions: 
Preheat oven to 350 degrees F. 
To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. 
Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. 
In a large pot of boiling salted water, cook lasagna noodles according to package instructions. 
Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* 
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. 
Let cool 15 minutes. Serve, garnished with parsley, if desired. 

*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through. 

*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

Lasagna

Lasagna

I must confess that the very best Lasagna I have eater was made by my son-in-law's mother Lugina.  She makes the pasta which is heavenly and the filling is fresh tomato, peas, meat and cheese.   It is a traditional gastronomy.  I could eat it for days and never tire.

This recipe is from the New York Times.   Maybe a close second and I say maybe.

INGREDIENTS:
FOR THE SAUCE:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 ½ cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
¾ pound ground sirloin
¼ cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
½ cup flour
1 pound Italian sausage, a mix of hot and sweet

FOR THE LASAGNA:1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
½ cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria

Directions:
For the sauce, 

Heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. 

Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

Lasagna

Lasagna~Penzy's Recipe 

This sauce recipe makes a 13 X 9 pan or cut the recipe in half to make a 9 X 9 pan.
Directions:
For the sauce: 

16 oz. crushed tomatoes, 

16 oz. tomato sauce or puree,
1 1/2 lbs. ground beef, 

2 T olive oil,
1 large chopped onion,
1 t. dehydrated minced garlic,
2T. Turkish oregano,
1 t. rosemary,
1/2 T thyme leaves,
1/2 t. crushed California red peppers (this really adds to the sauce),
1 t. sugar,
1 t. salt,
2 t. French basil.

*

1 lb. lasagna noodles,
15 oz. ricotta cheese (I use cottage cheese, we like it better),
2 c. grated mozzarella,
1 T. olive oil.

*

Directions:

Fry the meat in a separate pan so you can drain the drippings.

Cook the onion, add the garlic, then the sauce, tomatoes and all spices excluding the basil. Simmer for 1-2 hours, adding the basil the final 10 minutes.

Cook the lasagna noodles, grease a pan. Put down a layer of noodles, cover with some sauce, dot on half of the ricotta or cottage cheese, then repeat. Put a third layer of noodles down, cover with sauce and then with the mozzarella cheese.

Bake at 325 for an hour, let sit for 10 minutes before serving.

Meaty Mushroom Lasagna

Meaty Mushroom Lasagna

From the files of Giada De Laurentiis.

Last evening I prepared dinner for friends just arriving for a six-week stay in San Diego. I have had this recipe "on my back-burner" but a pan of lasagna is too much to prepare for just two people. These occasions for cooking dishes with a larger yield are appreciated. Seconds are the compliment that the dish was enjoyed. A third serving is an indication to definitely prepare this dish again! This was a prepare again dish!

*

Since the sauce in the recipe is a milk base, I do not recommend freezing left-overs. Have measured and prepared ingredients ready before starting the recipe as it does go together fairly fast.

***

Ingredients:

Butter for greasing the baking dish

Sauce:

5 tablespoons unsalted butter

1/2 cup flour

4 cups warm whole milk

1 cup (4 ounces) shredded smoked mozzarella         cheese

1/2 cup (2 ounces) grated Parmesan cheese

Pinch ground nutmeg

8 ounces thinly sliced Prosciutto, coarsely chopped

1 1/2 teaspoon Kosher salt, plus extra as needed

2 teaspoons freshly ground black pepper, plus more as needed

*

Filling:

3 tablespoons olive oil

3 tablespoons unsalted butter, at room temp

1 medium onion, chopped

1 1/2 teaspoon Kosher salt, plus extra as needed

2 teaspoons freshly ground black pepper, plus more for seasoning

3 cloves garlic minced

1 1/2 pounds assorted mushrooms quartered,

I used cremini, oyster, and maitaki

1 1/2 tablespoons chopped fresh rosemary leaves

1 1/2 tablespoons chopped fresh thyme leaves

9 lasagna noodles, plain or spinach

1 cup (4 ounces) shredded smoked mozzarella cheese

1/2 cup (2 ounces) grated Parmesan cheese

Olive oil for drizzling

***

Directions:

Put rack in middle of over. Preheat the oven to 400 degrees. Butter a 9 x 13 x 2 inch baking dish, set aside.

*

Sauce:

In a 2 quart sauce pan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 tablespoon salt and pepper.

*

Filling:

In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper to taste. Cook stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 tablespoon salt and 2 teaspoons pepper.

*

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.

*

To assemble the lasagna:

Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 lasagna noodles on top of sauce. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce, and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan cheese. Drizzle top with olive oil and bake until top is golden and filling is bubbling about 35 to 40 minutes. Remove from oven and cool for 5 minutes. Cut the lasagna into wedges and serve.

Open Plate Lasagna

Open Plate Lasagna

Italy is home to regional cooking. We enjoyed this dish at dinner in San Marino. It was made with spinach noodles, diced beef, tomato sauce, and cheese. This was the first time I had lasagna where the noodles were not stacked. Our son-in-law's mother makes her lasagna with a very thin homemade noodle in a sheet which is layered with meat, vegetables, and tomato which is excellent.

Meaty Freezer Lasagna

Meaty Freezer Lasagna

With the holidays ahead and the family coming to visit, I always like to have something prepared and in the freezer so I am able to maximize my time spent with the family and not in the kitchen.

Ingredients:

Tomato Meat Sauce:

1 1/2 Tablespoons olive oil

1 onion, chopped fine

6 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/2 pound lean ground chuck

1/2 pound lean ground pork

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup heavy cream

1 (28 ounce) can tomato puree

1 (28 ounce) can diced tomatoes, drained

1/4 cup chopped fresh basil

***

Ricotta, Mozzarella, and Pasta Layers:

1 3/4 cup whole milk ricotta cheese

1 1/4 cup grated Parmesan cheese

1/4 cup chopped fresh basil

2 large eggs lightly beaten

1/4 teaspoon salt

1/4 teaspoon pepper

12 no boil noodles from one 8 or 9 ounce package

5 cups shredded whole milk mozzarella cheese

***

Directions:

Heat oil in large Dutch oven over medium heat until shimmering, about 2 minutes. Add onion and cook until softened, about 2 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Increase heat to medium high, add ground meats, salt, and pepper, and cook, breaking into small pieces, until meat is no longer pink, but browned, about four minutes. Add cream and simmer until liquid is evaporated and only fat remains, about 4 minutes. Stir in tomato puree, diced tomatoes, and basil and bring to a simmer. Reduce heat to low and simmer until flavors blend, about 3 minutes. Remove pot from heat, cool sauce for 20 minutes, then refrigerate until cool, at least 20 minutes.

***

Mix ricotta, 1 cup Parmesan, basil, eggs, salt, and pepper in a bowl. Spread 1/4 cup meat sauce over the bottom of13 X 9 baking dish. Place 3 noodles crosswise on top of sauce, evenly space 9 tablespoons of ricotta mixture over noodles. Sprinkle evenly with 1 1/4 cup mozzarella cheese, and sauce mixture two more times. Place 3 remaining noodles on top and spread with remaining sauce. Cover with remaining 1/4 cup Parmesan cheese.

Spray large sheet of aluminum foil with nonstick cooking spray and tightly cover lasagna. Wrap with plastic wrap several times and cover with another layer of foil.

***

When ready to serve, adjust rack to middle position and heat oven to 375 degrees. Remove all wrapping except foil layer that is flush against the lasagna. Bake 1 hour and 15 minutes, then remove foil. Continue baking until cheese is spotty brown and sauce is bubbling, about 30 minutes. Let lasagna cool for 15 minutes.

Can be frozen up to 2 months

Lasagna...... Flashback Friday .....

Lasagna

A favorite of bygone years at our house.  I thought it was very tasty until I tasted a lasagna dish made by the mother of our Italian son-in-law with handmade noodle!  What an introduction to his mother and Italian Lasagna. 

Ingredients:

1 pound ground beef

1 medium can tomato sauce

1 small can tomato paste

1 green pepper

1 can mushrooms

1/8 teaspoon oregano

1/4 teaspoon garlic powder

salt and pepper

cheese .. provolone, swiss, or mixture of choice

cooked lasagna noodles

*

Directions:

Brown ground beef and add green pepper to saute, drain fat. Add tomato sauce and tomato paste, mushrooms and seasonings. Place a small amount of sauce on bottom of baking dish. Layer noodles with sauce. Top with cheese. Bake at 350 about 45 minutes or until cheese is golden.

Note:

I always thought this was Italian lasagna until I had lasagna in Italy. It had peas, carrots, potatoes, and a few diced tomatoes with a flaky thin noodle. Mama' Mia what a difference! De-lish!!! However, our children loved this dish and hopefully you will too!