Cathys Lasagne Recipes

CATELLI'S 10 LAYER LASAGNA WITH DOMENICA'S SAUCE

Steps:

• For Domenica's sauce: Lightly saute the garlic and chili flakes in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes.
• For the three-cheese filling: Mix together ricotta, goat cheese, Parmesan, basil, mint, nutmeg and some salt and pepper in a bowl.
• For the pasta: Place the yolks in the base of a stand mixer fitted with the paddle attachment and turn on low speed. Start slowly adding flour. As the dough starts to come together, scrape down the sides of the bowl. Remove the dough and knead until smooth and not sticky. Let rest for 20 to 30 minutes.
• Cut dough into four quarters. Roll the quarters through a pasta machine, starting with the widest opening, taking it through each opening once or twice and finishing with the smallest opening. (You should be able to see through the finished pasta sheets.)
• Cut sheets into pieces that will fit in a 9-by-13-inch baking pan.
• Boil a pot of water and cook pasta sheets for about 1 minute, then remove them and put them in ice water to stop the cooking. Remove the sheets and lay out on clean kitchen towels or napkins.
• For the thyme bechamel: Heat the butter and flour in a saucepan over medium heat and stir together for a minute. Add the milk, thyme and some salt and pepper and cook until mixture starts to thicken. Turn off heat and set aside.
• To assemble: Preheat oven to 375 degrees F.
• Coat a large baking dish with olive oil. Lay a sheet of pasta in the bottom and spread with a thin layer of bechamel and cheese filling. Spread with a rubber spatula or large metal spoon. Add a layer of pasta, then spread a layer of tomato sauce on that.
• Repeat this assembly until the pasta is all layered. Finish the top layer with tomato sauce and bechamel and sprinkle with Parmesan and basil. Cover with foil and bake for 24 to 30 minutes. Remove foil and cook for an additional 10 minutes.

LINDA'S LASAGNA

Steps:

• In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
• While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
• Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

SUPER CHEESY HOMETOWN LASAGNA

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

DEATH TO DIETERS CHICKEN LASAGNA

Steps:

• Boil water and cook lasagna noodles.
• When done, drain and run cold water over them.
• Spray a non-stick frying pan with cooking spray.
• Cook boneless chicken breasts until done.
• Slice into small thinly sliced strips (you can do this before or after cooking).
• Saute mushrooms and onions until soft.
• Spray 9X13 cooking pan with cooking spray (I use pampered chef stoneware).
• Make hollandaise sauce according to package directions and spread a small amount on the bottom of a 9 x13 pan, enough to cover the bottom.
• Place a layer of noodles on top of hollandaise sauce.
• Cover with half of the chicken and sprinkle with basil, oregano and salt and pepper to taste.
• Top with half of the mushroom and onion mixture and then drizzle and spread half of the remaining hollandaise.
• Sprinkle with basil and oregano.
• Top this with half of the Mozzarella and Parmesan cheeses.
• Place all of the asparagus neatly in a layer over cheese.
• Repeat the layers, ending with the cheeses.
• Cook, uncovered, in 350 F.
• oven for 45- 60 minutes, or until hot and bubbly.
• Watch to ensure the cheese doesn't begin to burn, if so, cover with foil in a tent like fashion, which might add to the cooking time.
• You need a deep 9X13 pan for this.
• Let stand for 15 minutes before cutting.
• Serve a salad with a tart dressing to offset the richness, such as my spinach, strawberry and poppyseed salad.
• I have never attempted to freeze this, so I don't know how that works.
• Considering the asparagus, I don't think it would freeze well.
• Note about packaged Hollandaise sauce: Be sure to check pkg directions at the store as ingredients/measurements/pkg yield may differ according to brand.

CATHY'S LASAGNA

Steps:

• Brown ground beef in large pot. Remove fat. Add garlic, onion, and green pepper.
• Cook noodles to desired tenderness, or as package directs; drain.
• When meat is browned and vegetables are tender, add sauce. Heat and mix thoroughly.
• In small bowl mix ricotta cheese, eggs, and salt; set aside.
• Cover bottom of lasagna pan with thin coating of sauce. Layer with noodles, thin layer of ricotta cheese mixture, meat sauce, and mixture of cheeses. Keep layering till all ingredients are used. Top with parmesan.
• Bake at 350°F for 45 minutes.

CATHY'S LASAGNE

Steps:

• In large deep skillet or dutch oven, brown beef, onions, and mushrooms in 1 tablespoon olive oil. Season with some of the salt and pepper. When almost totally browned, add garlic, cook until fragrant.
• Add red wine, diced tomatoes, tomato paste, and seasonings. Stir thoroughly. Bring to boil, reduce to simmer. Cover and simmer 20 minutes.
• Preheat oven to 350 degrees F.
• Cook lasagna noodles according to package directions. Drain and cover with cold water; set aside.
• Stir egg into cottage cheese, set aside. Grate or slice cheese, set aside.
• Prepare 9" X 13" baking dish with non-stick spray. Spoon some of the oil from the sauce into the bottom of the pan.
• Alternate layers of 3 noodles, then 1/3 of cheeses, and then 1/3 of meat sauce. If using 10 noodles, place the extra one in the center layer. Top last layer with grated parmesan.
• Bake at 350 degrees F for 35 to 45 minutes, until bubbly and lightly browned on top. If the top is browning too fast, cover loosely with foil and continue baking until done. Allow to cool 15 minutes before cutting.
• Makes 12 pieces. Serve with salad and garlic bread.