Cindislasagna 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.

CHICKEN ENCHILASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.
• In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
• In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.
• Bake until bubbly, about 30 minutes.

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.

CLASSIC LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
• In a large bowl, mix together the ground beef and marinara sauce.
• In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
• Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
• Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
• Let the lasagna cool for 30-45 minutes, then serve.
• Enjoy!

BEST LASAGNA

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

TRADITIONAL CANADIAN LASAGNA

Steps:

• Brown the beef with the garlic; stir to break into small pieces of meat
• Season with salt and freshly ground black pepper
• Add 4 cups cooked beef to 2 cups homemade tomato sauce; combine well
• Check again for seasoning
• Wring frozen spinach inside a thick tea towel until all liquid is dispelled
• Combine all ingredients
• Spread 1/2 cup Homemade Tomato Sauce onto the bottom of the pan; it will be sparse
• Place 4 lasagna noodles on top of the sauce (these will fit perfectly in the 11 x 13 inch casserole pan)
• Spread 1 cup of meat sauce very sparsely over the noodles; cover with 4 lasagna noodles
• Spread 1 1/4 cups of meat sauce very sparsely over the second layer of noodles; cover this layer of meat sauce with mozzarella cheese slices
• Cover the cheese slices with 4 lasagna noodles (at this point, you will need a couple of half pieces of noodles and ends if your casserole dish fans outwards as the surface area grows with each layer)
• Spread the entire cottage cheese and spinach mixture over the third layer of lasagna noodles; top this with another layer of lasagna noodles
• Cover the last layer of lasagna noodles with 1 1/2 cup of meat sauce, sparsely distributed over the noodles (if you have enough room, make one more layer of noodles and a final layer of meat sauce)
• The meat sauce will be the top of the lasagna; cover that with generous slices of mozzarella cheese
• Wrap tightly in plastic wrap; date and label; freeze for future use
• Bake frozen in 350 degree oven for 2 to 2 1/2 hours until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
• Preheat oven to 350F
• Bake for 1 hour and 15 minutes until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
• If you have a lot left over, portion into individual pieces, wrap well, label, date and freeze and these make great individual lunches

CINDI'S AWESOME CRESPELLE LASAGNA

Steps:

• Make Crespelle Batter:.
• Start with the crespelle batter by mixing together flour and salt.
• In a separate bowl, whisk four eggs plus milk.
• Whisk the eggs into the flour mixture, and beat until you smooth and bubbly.
• Melt butter in microwave.
• Whisk butter into the batter.
• Chill in the fridge for one hour while you make the sauce.
• Make Your Sauce:.
• In a very large sauce pot, saute the onions, garlic, and peppers in the 2 tbs of olive oil.
• As they start cooking, add sugar and balsamic. (Red wine can be used if you prefer, but you may need to decrease the sugar a bit unless you like really sweet sauce.).
• Once the liquid evaporates and the veggies are softened, add the meats, and cook until browned. Be careful not to overcook, or they will be dry in your sauce!
• Add your cans of sauce, crushed tomatoes, and paste.
• Add your parsley, sage, rosemary, and thyme.
• Simmer for at least one hour, stirring occasionally. Keep a very close eye out that the bottom doesn't start burning, as the sweeter the sauce, the easier it burns! Don't be afraid to taste as it simmers, and add more sugar, salt, pepper, or crushed red pepper if necessary. Remember to add only a little at a time, and then allow time for the flavors to grow before tasting and adding more!
• NOTE: This is enough sauce for TWO lasagna's, so reserve half and refrigerate or freeze when done.
• Cook Crespelles:.
• While the sauce simmers, finish making your crespelles.
• Heat a 10 inch non-stick skillet on medium high heat.
• Put a small amount of oil in the bottom of the pan and rub it inches.
• Add 1/4 cup of batter and swirl around the bottom of the pan so it covers making a 10 inch pancake.
• Loosen sides with spatula.
• When the top appears bubbled and dry, go ahead and flip. Crespelle should be very lightly browned on bottom.
• Give another minute or two on this side until brown spots appear on bottom.
• Stack in a plate separated by paper towels so they don't stick.
• I generally add a dab more oil between every two or three crespelle's.
• Should make about 12 crespelle's, with maybe one or two left over for the kids to snack on. (They LOVE these things plain!).
• Preheat your oven to 375.
• Make your filling:.
• Beat two eggs into the ricotta.
• Add 1/2 cup of parmesan and 1 1/2 cups mozzarella. (Note, if you use lasagna noodles in place of the crespelle, use a bit more cheese for 'body'.).
• To make the lasagna:.
• Spray the bottom of a lasagna pan with Pam.
• Place two crespelle's on the bottom of the pan, and tear parts of another one to fill in the two gaps on the side if necessary.
• Add about 1/2 - 3/4 cup of sauce to LIGHTLY cover the crespelle with sauce.
• Add one third of the cheese filling a teaspoon at a time, spreading over the sauce.
• Add another layer of crespelle, and repeat the sauce and cheese layers.
• Do this one more time, and then top with crespelle, a little more sauce, and sprinkle with the 1/4 cup parmesan and 1/2 cup mozarella.
• Bake at 375 for approximately 30-40 minutes until cheese is melted and sauce is bubbly.
• Let the lasagna stand for 15-20 minutes to 'firm up'.
• Can be frozen as well.