Delicate Lasagna Recipe Recipe For Deviled

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WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

CLASSIC CHEESE LASAGNA



Classic Cheese Lasagna image

A simple yet robust marinara and a trio of cheeses meld into an intensely flavorful lasagna. A classic, perfected.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

1 pound whole-milk ricotta cheese
1 large egg
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon coarse salt
Freshly ground pepper
1 pound fresh mozzarella
Marinara
Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

Steps:

  • Preheat oven to 375 degrees. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
  • Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
  • Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

BUNNY DEVILED EGGS



Bunny Deviled Eggs image

These deviled eggs are perfect for Easter and all of your spring gatherings! Familiar holiday flavors like maple syrup and mustard give these eggs a touch of sweetness, and the decorations are just cute as a button... or in this case, bunny!

Provided by Jaymee Sire

Categories     side-dish

Time 50m

Yield 12 eggs

Number Of Ingredients 11

6 large cage-free eggs
Kosher salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 to 2 teaspoons pure maple syrup
1 teaspoon capers, drained and minced, plus 12 for garnish
1 teaspoon apple cider vinegar
3 tablespoons mayonnaise (Lemonaise is delish!)
1 to 2 large slices prosciutto, for garnish
1 to 2 tablespoons safflower oil
1 bunch fresh chives, for garnish
Poppy seeds or black sesame seeds, for garnish, optional

Steps:

  • Place the eggs in a large pot in a single layer. Cover with water and add at least 2 tablespoons of salt. Bring just to a boil for 30 seconds to 1 minute. Shut off the heat, cover the pot and let stand for 10 minutes. Fill a large bowl with ice water. Shock the eggs in the ice water and allow to cool completely.
  • Peel the eggs and slice each in half lengthwise. Separate the yolks into a large bowl and place the egg whites in an airtight container with a lid.
  • Roughly mash the yolks. Stir in the mustard, maple syrup, capers and vinegar until thoroughly combined. Stir in the mayonnaise to the desired consistency. Season to taste with salt and pepper and cover with plastic wrap. Refrigerate the yolk mixture and egg whites until ready to serve.
  • Slice the prosciutto into 24 small pieces and roll each one up. Heat the oil in a medium skillet over medium heat and, working in batches, fry the prosciutto until crispy, about 1 minute. Using a slotted spoon, drain the prosciutto on a paper towel-lined plate.
  • When ready to assemble your bunnies, place the egg white halves on a platter lined with chives. Place the yolk mixture in a pastry bag fitted with a star tip. Pipe the filling into the center of each egg white. Snip additional chives and insert into the sides of each egg yolk to create whiskers. Insert two pieces of prosciutto into the top of the egg yolks for the ears. Place a caper in the middle of each egg yolk to make the nose. If you want to add eyes as well, simply add two pinches of black pepper to each egg, or two poppy seeds or black sesame seeds.

BBQ PULLED PORK DEVILED EGGS



BBQ Pulled Pork Deviled Eggs image

These deviled eggs have a BBQ surprise of pulled pork hidden under the creamy egg yolk topper. They're perfect as a starter for any occasion and so delicious that we bet you can't just eat one.

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 24 deviled eggs

Number Of Ingredients 11

12 large eggs
1/4 cup red wine vinegar
2 tablespoons sugar
1 shallot, thinly sliced
1/2 cup mayonnaise
2 tablespoons minced chives
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
3/4 cup store-bought pulled pork
1/4 cup crispy fried onions, such as French's
2 tablespoons BBQ sauce

Steps:

  • Place the eggs in a single layer in a large saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 8 minutes. Transfer the eggs to a bowl of ice water to cool completely, 5 minutes. Then carefully peel them.
  • Place the vinegar, sugar, shallots and 1/4 cup water in a small saucepan and bring to a boil. Reduce the heat to medium and cook for another 5 minutes. Season with salt and pepper, then refrigerate until cool, 1 hour.
  • Slice the eggs in half lengthwise. Transfer the yolks to a medium bowl and place the egg whites on a platter. Mash the yolks with a fork until fine and crumbly. Fold in the mayonnaise, 1 tablespoon chives, mustard, 1/4 teaspoon salt and pepper. Transfer to a large resealable bag or pastry bag and snip about 1/2 inch off one corner with scissors.
  • Divide the pulled pork between the egg whites. Pipe the egg yolk mixture on top of the pulled pork, garnish with the pickled shallots and crush the crispy fried onions in your hand and sprinkle on top. Drizzle with the BBQ sauce and garnish with the remaining 1 tablespoon chives.

DEVILED EGGS - MEXICAN DEVILS!



Deviled Eggs - Mexican Devils! image

This Mexican twist on deviled eggs adds a powerful punch to these traditional appetizers.

Provided by Russ Neimy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 20m

Yield 12

Number Of Ingredients 9

12 hard-cooked eggs, peeled
¼ cup mayonnaise
¼ cup prepared yellow mustard
¼ cup sweet pickles, chopped
¼ cup red onion, diced
½ avocado - peeled, pitted, and mashed
½ jalapeno pepper, seeded and diced
salt and ground black pepper to taste
¼ teaspoon ground chipotle chile pepper

Steps:

  • Slice eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork and stir in mayonnaise, mustard, sweet pickles, red onion, avocado, jalapeno pepper, salt, and black pepper until thoroughly combined. Spoon filling into egg halves and sprinkle each deviled egg half with a pinch of ground chipotle chile.

Nutrition Facts : Calories 132 calories, Carbohydrate 2.8 g, Cholesterol 213.7 mg, Fat 10.4 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 163.1 mg, Sugar 1.5 g

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