Brazilian Lasagna Recipes

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BRAZILIAN LASAGNA



Brazilian Lasagna image

Luciana (from Curitiba, Brazil) taught me this. She grew up with this back home. It's a white lasagne, with ground beef and ham slices. Conceptually similar to the familiar "red" lasagne, but a completely different taste. We loved it.

Provided by Belgophile

Categories     Brazilian

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 small white onion, chopped
1 garlic clove, crushed
1/2 lb ground beef
1 lb ripe tomatoes, peeled, seeds removed, and chopped
1 lb uncooked lasagne noodles
1/2 lb sliced mozzarella cheese
1/2 lb thinly sliced ham
2 ounces grated parmesan cheese
2 teaspoons oregano
2 teaspoons salt

Steps:

  • Melt butter with flour in saucepan over medium heat. Add nutmeg, salt and pepper. Add milk slowly while stirring mixture with a wooden spoon. Bring sauce to boil and cook 10 minutes. Set white sauce aside until it's time to assemble the lasagne.
  • Brown ground beef in a large sauce pan over high heat with vegetable oil, onion and garlic. Add tomatoes and water just enough to cook a thick meat sauce. Set meat sauce aside until it's time to assemble the lasagne.
  • Preheat oven to 350°F Bring four quarts of water to a boil. Stir in salt then add noodles four at a time and cook uncovered until tender but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking dish.
  • Spoon meat sauce into baking dish. Make four layers of noodles, as follows: Put first layer of noodles on top of meat sauce. Then alternate each layer with meat sauce, mozzarella and ham. In one of the layers put only white sauce with ham. Cover lasagne with sauce, grated parmesan and a sprinkle of oregano. Bake for 20 minutes. Cover with foil during baking to avoid cheese from burning.

BRAZILIAN STYLE LASAGNA



Brazilian Style Lasagna image

We use ham and cheese in our lasagna along with bolognesa sauce (tomato sauce with ground beef) and no ricotta cheese. It is loaded with cheddar cheese though. Eat at your own risk but it is d-e-l-i-c-i-o-u-s!!!!

Categories     Beef/Pork     Italian     Italian Beef/Pork     Dinner     Beef/Pork Dinner

Yield 12

Number Of Ingredients 5

6 cups Old World Style Ragu tomato sauce
1 pk American Beauty Oven Ready Lasagna, 8 oz
1 lb 93% fat free ground beef
12 slices Bar S, Premium smoked Deli , 97% fat free, water added
4 cups Cheddar Cheese - Shredded - Bakers & Chefs

Steps:

  • This recipe allow for 12 slices:
  • Brown the ground beef, drain it, and add it to the tomato sauce. Reserve
  • In a 13 x 9 dish make 4 layers in this fashion:
  • Sauce, Noodles, Sauce, HAM (4 slices)
  • Sauce, Noodles, Sauce, CHEESE (2 cups)
  • Sauce, Noodles, Sauce, HAM
  • Sauce, Noodles, Sauce, CHEESE (2 cups)
  • Cover with aluminum foil and bake it in the oven at 350 F for 30 minutes. Remove the foil and bake for 10-20 minutes more or until bubbly.
  • Enjoy!

Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories

CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

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

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

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.

ITALIAN LASAGNA



Italian Lasagna image

Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread.

Provided by Cathy

Categories     World Cuisine Recipes     European     Italian

Yield 15

Number Of Ingredients 15

9 thick slices bacon, diced
1 onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1 ½ teaspoons Italian seasoning
2 (28 ounce) cans tomato sauce
2 pounds Italian sausage
1 (16 ounce) package lasagna noodles
2 pints part-skim ricotta cheese
2 eggs
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
⅓ cup milk
8 slices provolone cheese
6 cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 754.8 calories, Carbohydrate 34.4 g, Cholesterol 156.1 mg, Fat 51 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 22.9 g, Sodium 1701.9 mg, Sugar 6.6 g

ALASKAN HALIBUT LASAGNA



Alaskan Halibut Lasagna image

I use tender, mild halibut that we catch in Cook's Inlet near our home for this delectable white lasagna. Even "meat and potatoes lovers" compliment its great taste. You can substitute cod or chicken for the halibut if you like. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

6 tablespoons butter, divided
1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes
3/4 teaspoon dried thyme
2 garlic cloves, minced
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups chicken broth
1 cup heavy whipping cream
8 ounces lasagna noodles, cooked and drained
2 cups shredded Swiss cheese
Minced fresh parsley, optional

Steps:

  • In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Add garlic; cook 1 minute longer. Remove and set aside., Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 13x9-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.

Nutrition Facts : Calories 499 calories, Fat 29g fat (17g saturated fat), Cholesterol 116mg cholesterol, Sodium 538mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

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