Lasagna Naples Style Recipes

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NAPLES - IT'S TO DIE FOR - LASAGNA



Naples - It's to Die for - Lasagna image

This lasagna was a main dish at my sister's restaurant. Everyone who eats its raves about it. The sauce freezes well.

Provided by Shawn C

Categories     Weeknight

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 23

1/4 gallon milk
1/4 cup real butter
flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 lb ground veal or 1 lb ground venison
2 large onions (chopped)
2 stalks celery (small dices)
2 large carrots (small dices)
2 garlic cloves, crushed
Worcestershire sauce
1/4 cup merlot (optional)
1/2 teaspoon thyme
1 teaspoon basil
2 teaspoons salt
pepper
1/4 teaspoon oregano
2 (28 ounce) cans of crushed roma tomatoes
1 (14 1/2 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
barilla lasagna sheet
1 lb low moisture part-skim mozzarella cheese, shredded
parmesan cheese

Steps:

  • BECHEMEL Sauce: In pot melt butter and add enough flour to create a consistency thicker than pancake batter.
  • Bring another pot with milk almost to a boil.
  • Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.
  • Bring back to boil then remove from heat and add salt and nutmeg.
  • Set aside.
  • MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.
  • Add all other ingredients and cook a minimum of 2 hours at a low (barely) boil.
  • ASSEMBLY: Use Barilla lasagna sheets!
  • (1 box serves 6-8 in this recipe).
  • Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.
  • Ladle some meat sauce on the bottom of the pan.
  • Then lay a layer of pasta sheets on top of that.
  • Then spread bechemel sauce over pasta, layer of pasta, spread both cheeses on that layer, layer of pasta, spread more bechemel, layer pasta then cheeses until all is used.
  • Bake in 350° oven until brown on top (just a little brown).
  • Remove and let set for 5 minutes.
  • Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.
  • Garnish with lots or parmesan cheese.

Nutrition Facts : Calories 647.9, Fat 38, SaturatedFat 20.8, Cholesterol 143, Sodium 2045.9, Carbohydrate 36.6, Fiber 7.3, Sugar 14.4, Protein 43.2

LASAGNA NAPLES STYLE



Lasagna Naples Style image

Make and share this Lasagna Naples Style recipe from Food.com.

Provided by Gagoo

Categories     Meat

Time 1h30m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 18

1 lb ground beef
1/2 lb Italian sausage
1 cup chopped onion
1 cup chopped fresh mushroom
1 garlic clove, minced
21 ounces tomato puree
1/2 cup dry red wine
1 bay leaf
2 teaspoons dried basil
1 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon pepper
10 ounces lasagna noodles
2 eggs, beaten
2 cups ricotta cheese
1/2 cup parmesan cheese, grated
1/4 cup snipped fresh parsley
8 ounces sliced mozzarella cheese

Steps:

  • In skillet over medium heat cook beef, sausage, onion, garlic & mushroom until meat is browned, drain fat. Stir in tomato puree, red wine, bay leaf, basil, marjoram, salt & pepper, bring to boil. Reduce heat & boil gently uncovered for 10 minutes, stirring occasionally, discard bay leaf. While sauce is cooking boil pasta just until tender - rinse in cold water & drain.
  • Mix eggs, ricotta, parmesan & parsley together. Put half lasagna noodles in bottom of greased 13x9x2 baking dish.
  • Spread with 1/2 cheese mixture, meat & mozzarella, repeat the layers of pasta, cheese mixture & meat.
  • Cover with foil and bake for 30 minutes @ 375 degrees, uncover & add remaining mozzarella cheese, bake an additional 15 minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 856.3, Fat 45.8, SaturatedFat 21.9, Cholesterol 222.5, Sodium 1384.8, Carbohydrate 54, Fiber 4.2, Sugar 8.3, Protein 52.8

CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

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 AL FORNO



Lasagna al Forno image

Provided by Tyler Florence

Categories     main-dish

Time 2h40m

Yield 12 servings

Number Of Ingredients 18

1 pound dried lasagna noodles
Olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
3 bay leaves
1 1/2 pounds ground beef
1 pound ground Italian sausage
6 ounces tomato paste, (1 can)
30 ounces ricotta cheese, (2 containers)
1/4 cup Italian flat-leaf parsley, finely chopped
Salt and black pepper, to taste
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
4 cups tomato sauce, prepared
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Steps:

  • Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
  • Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
  • In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.
  • To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

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