FIRE-ROASTED FIERI LASAGNA
There's something about lasagna that makes it just like Chinese food and pizza. When it's good, it's really good, and when it's bad, well, it's still good. I've been loving lasagna as long as I can remember and making it myself almost as long. When I was in college I'd assemble a huge one in a big hotel pan, cook it off, let it cool, then cut it into squares to pack into resealable bags in the freezer. With just a couple of hours of work, I'd have a full week's worth of dinners that would rock the socks off my roommates. That's a trick that lasts; we still do it at home. It makes it so easy to pull together a quick but delicious dinner when Lori and the kids and I are running in every direction. And Hunter loves nothing more than to find half a lasagna in the freezer when he's hunting for a "snack" before dinner (teenagers . . . ).
Provided by Guy Fieri
Categories main-dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 30
Steps:
- 1.To prepare the ragu, place the tomatoes in a food processor and pulse until chunky. Set aside.
- 2.In a large Dutch oven over medium-high heat, heat the olive oil. Add the carrots and onion and cook until the onion is translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Add the ground beef, sausage, and pepperoni and season with the salt. Cook for about 10 minutes, or until the meat is browned all over, using a wooden spoon to break up the meat as it cooks. Add the tomato paste and cook for 4 to 5 minutes, until fragrant.
- 3.Dust the flour over the mixture and stir well to combine. Stir in the reserved tomatoes, basil, marjoram, oregano, black pepper, and chili flakes. Bring to a boil, then cover and reduce the heat to a simmer. Cook for 45 minutes, stirring occasionally. Remove from the heat and set aside to cool. Using a large spoon, skim off any oil that accumulates on the surface. (The ragu can be prepared 2 to 3 days ahead of time; store it in a covered container in the refrigerator until ready to use.)
- 4.To prepare the lasagna, in a large stockpot over medium-high heat, bring 2 gallons of water to a boil. Add 2 tablespoons of the salt. Add the lasagna noodles and stir gently to separate. Cook the lasagna noodles until al dente, 8 to 9 minutes. Meanwhile, prepare a large bowl of ice water. When the noodles are done, drain them, then plunge them immediately into the ice water for 30 seconds to stop the cooking process. Drain and spread the noodles on a rack.
- 5.In a large bowl, combine the ricotta, half of the Parmesan, the egg, nutmeg, and pepper. Mix well to combine and set aside.
- 6.In a large saute pan over medium-high heat, heat the olive oil. Add the garlic, spinach, and the remaining 1 teaspoon salt. Saute the spinach until tender and wilted, 1 to 2 minutes. Remove the pan from the heat and pour off any liquid. Transfer the spinach to a clean kitchen towel and twist it into a ball to squeeze out any excess moisture. Set aside.
- 7.Preheat the oven to 350 degrees F. Have ready a heavy 10 x 14 x 3-inch lasagna pan.
- 8.To assemble the lasagna, ladle 1 cup of the ragu into the bottom and around the sides of the pan. Arrange several lasagna noodles on top of the sauce, slightly overlapping them to create an even layer that completely covers the ragu. Spread 2 cups of the ragu over the lasagna noodles, followed by one-third of the ricotta mixture, one-quarter of the mozzarella, and one-third of the spinach.
- 9.Arrange more noodles on top, overlapping to cover the spinach. Spread 2 cups ragu over the noodles, followed by half of the remaining ricotta, one-third of the mozzarella, and half of the spinach. Arrange more noodles on top. Spread 2 cups ragu over them, followed by the remaining ricotta, half of the remaining mozzarella, and the remaining spinach. Arrange more noodles on top. Spread the remaining ragu on top and sprinkle with the remaining mozzarella and Parmesan and the basil, marjoram and oregano.
- 10. Cover the pan with heavy-grade plastic food wrap (or parchment paper), then wrap the whole pan tightly with aluminum foil. Place the pan on a baking sheet (to catch any drips) in the center of the oven. Bake for 1 hour. Remove the foil and plastic food wrap and bake for 20 minutes longer, until well browned around the edges and bubbling. Finish under the broiler if necessary. Cool for 20 minutes before serving.
MOM'S LASAGNA, FALL VERSION
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble.
- For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
- For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
- Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet.
- To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour.
- Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving.
MEATLESS MONDAY LASAGNA
We are always looking for recipes to add to our Meatless Monday rotation. Bumping up the protein is important for our 3 kids, so adding tofu to the cheese mixture of vegetarian lasagna works great. Use the excess tofu to make a high-protein salad dressing.
Provided by Kristin
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.
- Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.
- While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms; saute until tender, 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted, about 3 minutes.
- Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.
- Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.
Nutrition Facts : Calories 668.8 calories, Carbohydrate 72.5 g, Cholesterol 105.7 mg, Fat 26.8 g, Fiber 7.8 g, Protein 36 g, SaturatedFat 11.7 g, Sodium 1159.5 mg, Sugar 19.1 g
FRIDAY'S LASAGNA!
Make and share this Friday's Lasagna! recipe from Food.com.
Provided by scriptedxdestiny
Categories One Dish Meal
Time 35m
Yield 4 meals, 4 serving(s)
Number Of Ingredients 11
Steps:
- batter eggplant.
- cook lasagna noodles.
- prepare vinigarette.
- arrange plates with eggplant on bottom and pasta on top.
Nutrition Facts : Calories 1593.9, Fat 95.2, SaturatedFat 29.8, Cholesterol 221.6, Sodium 1283.6, Carbohydrate 130.3, Fiber 9.4, Sugar 15, Protein 54.6
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