Il Bistro Lasagna Recipes

IL BISTRO LASAGNA

Steps:

• Bring a large pot of water to the boil.
• Add the noodles and cook according to package directions.
• Drain well.
• When cool enough to handle, separate the noodles.
• Note: I much prefer to use fresh pasta sheets.
• In a large skillet, heat the olive oil over medium heat.
• When hot, add the onion and garlic; saute 2 minutes.
• Then add ground veal and beef; saute until almost cooked through.
• Drain well and put back on the stove.
• Add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Saute until the meat is cooked through.
• Remove from the heat and set aside.
• In a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside.
• In a separate bowl, combine the mozzarella and fontina; set aside.
• You will need a large casserole dish for this recipe.
• A deep (at least 2 inches) 9-by-13-inch pan will work.
• Spread a thin layer of the marinara in the bottom.
• Put down a layer of noodles, overlapping slightly.
• Cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara.
• Place another layer of pasta on top and repeat with the remaining meat and cheese.
• Spread all of the ricotta mixture on top.
• Add a final layer of pasta and spread the remaining marinara on top.
• Sprinkle top with the Parmigiano and Romano.
• Place dish on a baking sheet.
• Bake on center oven rack in a preheated 375-degree oven until golden on top and heated through in the center, about 25 to 35 minutes.
• Let cool 10 minutes before cutting.

CLASSIC ITALIAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Bechamel sauce:
• In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
• In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
• Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

LASAGNA IMBOTITO

Steps:

• For the meat sauce: Heat the oil over medium heat in a large pot. Add the garlic and sweat until fragrant. Add the crushed tomatoes and tomato paste, mixing well. Add salt, pepper, basil flakes and parsley flakes and stir until well-combined. Simmer over a low flame while you cook the beef.
• Bring a pot of water to a boil. Add ground beef and boil until cooked all the way through. Strain cooked beef and add to tomato sauce. Simmer for about 1 hour.
• For the sausage: Preheat the oven to 350 degrees F. Have a meat grinder assembled with the sausage attachment and hog casing.
• Combine the pork, beef, fennel seed, black pepper, red pepper, salt and oil in a medium bowl and mix thoroughly so that all the spices are evenly incorporated. Run the meat through the sausage grinder and into the casing, twisting into sausages. Place the cased sausages on a baking sheet. Poke the sausages a few times with a toothpick or fork to create small holes (this will prevent the casing from bursting during cooking). Bake, rotating once halfway through the cooking, about 24 minutes. Set aside and let cool.
• For the meatballs: Heat oil in a cast-iron skillet over medium heat. Combine the beef, breadcrumbs, Romano, parsley flakes, garlic, pine nuts, salt, pepper and egg in a medium bowl, being sure to mix well so that all the spices are evenly incorporated. Roll the meat into 3-ounce balls. Brown the meatballs on all sides, about 4 minutes per side. Remove from heat and let cool.
• For the filling: Assemble the meat grinder and have a bowl ready to catch the ground meat and cheese. Run 3 meatballs, 3 sausages, the prosciutto, soppressata and mozzarella cubes through the grinder and into the bowl. Mix well.
• Combine the ricotta, Romano, eggs, butter, parsley, salt and pepper in a large bowl. Add the ground meat and cheese mixture. Mix well.
• For the pasta dough: Heat a large pot of water to boil on the stove. Add a splash of oil.
• Fit a stand mixer with the dough hook, then generously oil the hook to prevent dough from sticking. Whisk the egg, milk, salt and 1 tablespoon water together in a mixing bowl. Pour egg and milk mixture into the stand mixer bowl and add half the flour. Beat the dough over medium-low speed until the flour begins to incorporate into the mixture. Gradually add the rest of the flour until the dough comes together and forms a ball. Once the dough is mixed, turn out onto a floured surface.
• Divide the dough into several portions. Using a pasta machine or pasta attachment for your stand mixer, sheet the dough: Begin with the machine on the thickest setting and run one of the dough pieces through. Gradually reduce the setting number until the dough has been sheeted through the lowest number. Using a pasta cutter, cut the dough into rectangular strips. Place cut strips onto a well-floured sheet pan or tray. Repeat this process with the rest of the dough.
• Carefully add the pasta sheets to the boiling water. Cook, stirring with a spatula to prevent the pieces from sticking together, about 2 minutes. Using a large wire strainer or slotted spoon, carefully transfer the cooked pasta to a parchment-lined tray or plate, being sure to use additional parchment sheets if layering the noodles. Set aside.
• Preheat the oven to 350 degrees F and oil a 13-by-9-inch casserole dish.
• Gently drape the pasta sheets over the sides and corners of the dish, then fill in the bottom once the sides are covered (the finished lasagna will be fully wrapped in noodles). Add half the ricotta and meat filling, pressing it down into an even layer. Next, add a layer of meat sauce, putting just enough sauce to cover the ricotta and meat filling. Add another layer of noodles, this time only arranging them on top of the sauce and not draped over the sides. Add the remaining ricotta and meat filling and another layer of meat sauce. Carefully fold in the noodles that were draped over the sides and corners, then use more noodles to fill in any areas of the lasagna that are not covered.
• Cover lasagna in foil and bake for 1 hour 30 minutes to 2 hours. Cut and serve topped with a generous amount of meat sauce and fresh basil for garnish.

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.

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.