Grandma Guarnaschellis Lasagna Appetizer Recipes

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GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS



Grandma Guarnaschelli's Lasagna with Mini Beef Meatballs image

I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
5 garlic cloves, minced
Kosher salt
1 teaspoon crushed red pepper flakes
2 teaspoons sugar
1 (28-ounce) can whole peeled San Marzano tomatoes
2 teaspoons dried oregano
1 cup tightly packed fresh basil leaves
12 ounces 90% lean ground beef, preferably chopped sirloin
4 ounces ground veal
Kosher salt
1/2 cup panko bread crumbs, toasted, plus more if needed
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped fresh flat-leaf parsley leaves
1 large egg
3 medium garlic cloves, grated
1/3 cup canola oil
Kosher salt
1 pound dried lasagna sheets, preferably De Cecco brand
1 pound whole-milk mozzarella cheese, thinly sliced
1 pound whole-milk ricotta cheese
3 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
  • Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
  • Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
  • Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
  • Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
  • Preheat the oven to 350 degrees F.
  • Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
  • Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.

GRANDMA'S ITALIAN LASAGNA



Grandma's Italian Lasagna image

Make and share this Grandma's Italian Lasagna recipe from Food.com.

Provided by Hwin5168

Categories     One Dish Meal

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 (1 lb) can tomatoes
2 (10 1/2 ounce) cans tomato puree
1 (8 ounce) can tomato sauce
2 teaspoons salt
1/4 teaspoon pepper
1 1/2 teaspoons oregano or 1 1/2 teaspoons italian seasoning
1 teaspoon onion salt
1 cup chopped onion
1 garlic clove, minced
1/4 cup vegetable oil
2 lbs ground beef
1/2 lb lasagna noodle
1 lb cottage cheese or 1 lb ricotta cheese
9 slices mozzarella cheese
1/2 cup parmesan cheese

Steps:

  • In large skillet combine tomatoes, tomato puree, tomato sauce, 1 t. salt, pepper, oregano, and onion salt. Simmer, uncovered.
  • Meanwhile, in second skillet sauté onion and garlic in oil until lightly brown.
  • Then add ground beef and rest of salt. Cook until meat loses its red color. Drain.
  • Add meat mixture to tomato mixture and simmer, uncovered, at least 2 hours or until thickened.
  • Cook lasagna noodles according to package directions. Drain and rinse with cold water.
  • Place several spoonfuls of sauce in bottom of 12"x8"x2" baking dish, enough to cover bottom of dish.
  • Top with crisscross layers of lasagna noodles, then alternate the cheeses using half of each of the ricotta or cottage cheese. Repeat layers having same amount of ingredients. End with the remaining 3 slices of mozzarella cheese on top.
  • Bake at 350* F for 40 to 50 minutes or until bubbly. Remove from oven and let stand 10 to 15 minutes, then cut in squares.
  • The tomato sauce mixture is better if cooked a long time. This sauce may be frozen ahead of time, or can be kept in the ice box for a few days. The complete dish may be made ahead of time and frozen.

GRANDMAS LASAGNA



Grandmas Lasagna image

This is an old family recipe. This makes 2 huge lasagnas. Make one and freeze one or you can do what i do and split it into 4 smaller disposable foil pans and freeze them for when you just dont feel like cooking or cleaning up.

Provided by hotdish

Categories     Meat

Time 1h10m

Yield 2 lasanges, 12-16 serving(s)

Number Of Ingredients 15

2 lbs ground beef
1 lb ground Italian sausage
1 large green bell pepper, diced
1 large onion, chopped
3 stalks celery, diced
28 ounces diced tomatoes
15 ounces tomato paste
1 tablespoon fresh minced garlic
1 tablespoon dried oregano
1 lb lasagna noodle
2 lbs shredded mozzarella cheese
2 (10 1/2 ounce) cans cream of mushroom soup
salt
pepper
red pepper flakes

Steps:

  • Brown beef together and sausage and drain.
  • Add onions, bell pepper and celery, cook with meats until softened.
  • Season mixture with garlic, oregano salt, pepper and red pepper flakes.
  • Add diced tomatoes and tomato paste.
  • Simmer mixture for 30 minutes.
  • In the meantime, boil noodles in salted water and drain.
  • Remove sauce from heat, stir in soup.
  • Layer noodles,sauce and cheese.
  • Bake in 350 degree oven for 25 minutes or cover with foil and freeze.
  • 1 large lasanga will feed 6-8 people generously.
  • Serve with salad and garlic bread.

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