Lasagne With A Twist Recipes

CLASSIC LASAGNA RECIPE WITH A TWIST RECIPE

Steps:

• Take the cream cheese out of the refrigerator, and set aside to allow it to come to room temperature.
• Preheat oven to 350 degrees Fahrenheit.
• Place the lasagna noodles in a baking dish. Heat three to four cups of water, pour over the lasagna noodles, and cover with plastic wrap or foil.
• Chop the basil finely, and set it aside. Mince your garlic, chop your onion, and set those aside.
• Coarsely grate carrots and zucchini.
• In a large skillet or braising dish, heat one tablespoon of olive oil over medium-high heat. Add the chopped onion and salt and stir.
• Once the onion begins to soften, add the grated carrots and zucchini to the pan. Stir to mix.
• Continue stirring until the mixture starts to brown, and the zucchini has reduced to about half its volume. Push the veggie mixture to the side and add the second tablespoon of olive oil to the skillet.
• Add the turkey sausage. Break it up with a spatula as you begin incorporating the veggies. Continue cooking until the sausage is cooked through. 
• Add the garlic to the skillet and stir to incorporate for one minute.
• Add the entire can of tomatoes (including the liquid).
• Add the dried basil and oregano and stir to incorporate. Reduce heat to medium-low, and simmer while you prep the cheese mixture.
• In a large mixing bowl, fold together one and a half cups of mozzarella, half of the parmesan, all of the ricotta and cream cheese, the egg, and the basil.
• Remove noodles from water and onto a clean kitchen towel. Allow to dry for two to three minutes per side, flipping the noodles halfway.
• While the noodles are drying, spray a 9-inch x 13-inch baking dish with nonstick spray.
• Spread about a quarter of the meat sauce into the bottom of the baking dish. Top with three lasagna noodles.
• Gently spread half the cheese mixture on top, then add another quarter of the meat sauce. Layer another three noodles and repeat with remain cheese and meat mixtures. Top with the last three noodles and then the remaining sauce and shredded mozzarella and parmesan.
• Cover with foil and bake for 35 minutes. Remove foil and bake uncovered for 10 minutes, or until the cheese on top is browned and bubbly.
• Remove the pan from the oven and allow to rest for at least 15 minutes before serving.

LASAGNE WITH A TWIST

Steps:

• Heat oven to Gas Mark 6 or 180 degrees.
• Place all of the mince (both pork and beef) into a large pan and brown off. Whilst the meat is browning chop up the corgette, onion, red pepper and mushroom as small as you can. I usually use a hand belnder and pulse it until they're finely cut.
• Once they are cut and the meat is browned off add them to the pan of meat.
• Now add the pasta bake sauce, chopped tomatoes and garlic paste.
• I would advise that you add water if the sauce is too thick.
• Leave the red sauce mixture to simmer for aproximately 20-30 minutes. You can leave it longer on a low heat if you wish.
• When the red sauce mixture is nearly cooked start the white sauce.
• To make the white sauce follow instructions on the back of the packet and slowly stir in a handful of cheddar cheese. Now you're ready to build your lasagne.
• To build the lasagne get a large oven proof dish.
• Firstly put a small amount of white sauce in the bottom of the dish to prevent the pasta from sticking. Then layer with pasta, then red sauce - repeating until you have aproximately 1/2 inch to 2.5 centimeters from the top of the dish.
• Then pour over your white sauce, spreading so it covers the whole top of the lasagne.
• Then place the Leerdammer/Mozzarella over the white sauce.
• Place the lasagne in the middle of the oven and leave for 30-40 minutes.
• Keep an eye on the lasagne, it will be cooked when the cheese has gone a golden colour in the middle and crispy at the edges (personally I love the crispy bit!)
• Now you are ready to serve!