Macaroni Lasagna With Veggies And Dip Recipes

LASAGNA DIP

Steps:

• For the Italian gravy: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, bell pepper, garlic and a pinch of salt and cook until softened, about 5 minutes. Add the sausage and ground beef and cook until the meat crumbles and is no longer pink. Add the pasta sauce, tomato paste, sugar, 1/3 to 1/2 cup water and salt and pepper to taste. Reduce the heat to low and simmer until the sauce begins to thicken, 5 to 10 minutes.
• Preheat the oven to 375 degrees F.
• While the gravy cooks, make the Parmesan bechamel: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook until the mixture bubbles and begins to smell nutty, about 2 minutes. Gradually whisk in the milk and cook, whisking constantly, until the mixture is thickened, about 5 minutes. Whisk in the Parmesan, garlic powder and Italian seasoning and season to taste with salt and pepper.
• To finish: Spoon the bechamel on top of the gravy. Add dollops of ricotta to the top and sprinkle with the cheese. Sprinkle with the chopped parsley. Bake until golden brown and bubbly, about 30 minutes.
• Meanwhile, make the pasta chips. Pour oil halfway up the sides of a very large cast-iron skillet and heat to 375 degrees F. Cut the cooked lasagna noodles into 2-inch rectangles. Fry the noodles in batches until golden brown, about 4 minutes. Remove to a paper towel-lined wire rack and sprinkle with the garlic powder and salt while still hot.
• Remove the dip from the oven, and serve with the pasta chips.

SKILLET LASAGNA DIP WITH PASTA CHIPS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and drain again. Lay each noodle flat on a rimmed baking sheet and thoroughly pat dry with a paper towel. Set aside.
• Heat 1 teaspoon olive oil in a large cast iron skillet over medium-high heat. Add ground beef and sausage; cook, stirring often and breaking up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a paper towel-lined plate and wipe out the pan. Add remaining 1 teaspoon olive oil and onion and cook until softened, about 2 more minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in marinara sauce and cooked meats and remove from heat.
• Dollop with ricotta cheese and pesto. Sprinkle with mozzarella and Parmesan cheeses.
• Bake in the preheated oven until cheese is melted and bubbly, 12 to 15 minutes. Let sit for 15 minutes before serving.
• While dip sits, pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high heat to reach 360 degrees F (182 degrees C).
• Cut each lasagna noodle into desired shapes. Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding the next batch.
• Sprinkle dip with parsley and basil and serve with hot pasta chips.

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

MACARONI CHEESE LASAGNE

Steps:

• Heat half the oil in a large, heavy-based frying pan or casserole dish over a medium-high heat, and fry the mince and pancetta until golden. Transfer to a bowl using a slotted spoon and set aside.
• Add the remaining oil to the pan and fry the onion, celery and carrot for 10 mins until just softened. Add the garlic and cook for 1 min more, then return the meat to the pan.Tip in the wine, bring to a simmer and cook until the mixture is reduced by half. Stir in the tomato purée, tomatoes, stock, bay, rosemary and sugar. Simmer, covered, for 30 mins, then remove the lid and simmer uncovered for another 10 mins until reduced. The ragu will keep in the freezer for up to two months. Leave to cool completely before freezing.
• Meanwhile, make the cheese sauce. Melt the butter in a saucepan until foaming, then stir in the flour and cook for 2 mins. Stir in the mustard, then remove from the heat and gradually whisk in the milk in small additions. Return the pan to the heat and simmer for 5-6 mins, whisking continuously until thick and smooth. Add the nutmeg, parmesan and 80g of the cheddar, then season to taste.
• Heat the oven to 200C/180C fan/gas 6, and cook the macaroni in a large pan of boiling water for 5 mins. Drain, then stir into the cheese sauce. Spread the ragu into the base of a large rectangular baking dish (ours was 28 x 22 x 5cm), then spoon over the mac 'n' cheese and gently spread out using the back of a spoon to cover the ragu. Top with the remaining cheddar and the mozzarella, and bake for 25-30 mins until golden and bubbling. Leave to rest for 5 mins, then scatter over a few basil leaves to serve, if you like.