Julias Lasagna Recipes
JULIA'S LASAGNA
Make and share this Julia's Lasagna recipe from Food.com.
Provided by Julia AdriEnne
Categories Meat
Time 1h
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat, and drain. add Spaghetti sauce, tomato paste, seasonings and water. Stir, and boil. Once boiling turn off and remove from heat.
- In medium bowl, combine cottage cheese, and parmesan, stir well.
- Preheat oven to 350 degrees.
- In a round or square baking dish with cover, spoon 1/3 sauce mix. place 2 noodles over, and spread half of cottage cheese mix on top.
- Sprinkle with half of Mozz cheese, spoon half remaining sauce over cheese, and layer last 2 noodles.
- place rest of cheese mix and mozz on top and ocver with last of sauce.
- Cover and bake 40 minutes or until middle is bubbly.
Nutrition Facts : Calories 337.7, Fat 20.9, SaturatedFat 9.9, Cholesterol 76.7, Sodium 686.5, Carbohydrate 12.2, Fiber 0.5, Sugar 7.5, Protein 24.5
LISA'S LASAGNE
A colorful, tasty dish. Served with garlic bread, this vegetarian lasagne makes an excellent meal for guests.
Provided by LISAMICH
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h30m
Yield 4
Number Of Ingredients 20
Steps:
- Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic and oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.)
- Preheat the oven to 200 degrees F (95 degrees C). Grease a 9x13 inch baking dish.
- While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt, and pepper.
- Soak the lasagna noodles in water for 30 seconds.
- Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagna sheet, and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese.
- Bake the lasagna 40 to 50 minutes, until the top of the lasagna is golden brown.
Nutrition Facts : Calories 764.5 calories, Carbohydrate 103.9 g, Cholesterol 59.6 mg, Fat 28.7 g, Fiber 13.8 g, Protein 30.4 g, SaturatedFat 13.5 g, Sodium 334.3 mg, Sugar 30.8 g
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JULIA TURSHEN’S “A NICE LASAGNA” - ONCE UPON A CHEF
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Cuisine ItalianTotal Time 1 hr 35 minsCategory DinnerCalories 390 per serving
- In a large bowl, crush the tomatoes with your hands (this is a messy but fun job—it’s a very good one for children) until they are in bite-size pieces.
- In a large saucepan over medium-high heat, warm the olive oil, add the garlic, and cook, stirring, until it begins to sizzle, about 1 minute. Add the tomatoes and 1 tsp salt and bring to a boil. Lower the heat and let the sauce simmer, stirring every so often, until it is slightly reduced, about 30 minutes.
- Whisk the crème fraîche into the sauce and season to taste with salt. Set the sauce aside to cool to room temperature while you conquer the pasta.
- In the bowl of a food processor, combine the flour, eggs and salt and run the machine until a firm ball of dough forms around the blade, cleans the side of the processor bowl, and doesn’t stick to your fingers when you touch it. If the dough is too dry, add a little water, 1 tsp at a time, until the dough comes together. If, on the other hand, it’s sticky when you touch it, add a little flour, 1 tsp at a time, until the dough comes together. (The exact amount of moisture in the dough depends on how you measured your flour, how large your eggs are, even the humidity in the air.) Once your dough is good to go, dust it lightly with flour and wrap it tightly in plastic wrap. Let it rest at room temperature for 1 hour.
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- Cook lasagna sheets for about 8 minutes. Drain and separate the sheets and lay them out on a clean surface like a chopping board. Set aside.
- In a medium saucepan set over medium to high heat, melt butter until sizzling. Whisk in flour until you have a paste. Gradually start whisking in your milk. Continue doing this until you have added all the milk and you have a slightly thickened sauce. Reduce heat to medium low and add the Gouda and Parmesan. Stir really well until all the cheese has melted into the sauce. Season with a little bit of salt and pepper and add the chopped parsley. Stir and remove from heat.
- Start layering the lasagna. Start with covering the bottom of the pan with lasagna sheets. Top with the sauce, spoonfuls of the ricotta cheese, mushrooms and fresh spinach. Repeat for all layers. Cover the top with the remaining sauce, a little ricotta and a few spinach leaves.
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