Mamma Mia V Sagna Recipes

MAMMA MIA'S LASAGNE

Steps:

• Brown meat.
• Add next 5 ingredients. Simmer uncovered 30 minutes.
• Cook noodles according to package directions.
• Drain and spread noodles out to cool on wax paper.
• Combine remaining ingredients, except Mozzarella and oil.
• Spread olive oil on bottom of 13 x 9 baking pan.
• Place half noodles in bottom, overlapping slightly.
• Spread 1/2 Ricotta on noodles, using fingers.
• Sprinkle scant half of Mozzarella over all.
• Spread 1/2 meat sauce over all.
• Repeat layers, saving a little Mozzarella for the top.
• Bake 30 minutes at 375°F.
• Let stand 10 minutes, then cut.
• May assemble early, refrigerate; then allow 15 minutes longer in oven.

MAMMA MIA SANGRIA

Steps:

• Squeeze the juice from all the citrus fruit into a large pitcher. Toss in the wedges once they've been squeezed. Add the pineapple, splenda, and the wine and stir to combine. Chill overnight in the refrigerator. Adding the ginger ale and the strawberries to the pitcher, just before serving.
• Cook's Note: If you need to serve right away and you don't have chilled wine or ginger ale, add everything together and pour over ice.

BUDDY VALASTRO'S GRANDMA MADDALENA'S SAUSAGE LASAGNA

Steps:

• Sauce:.
• In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (without casing) and cook until browned.
• Add garlic and oregano and cook until fragrant.
• Stir in the tomato paste and cook until the meat is coated.
• Add tomatoes with their juices and the tomato puree, season with salt and pepper and bring to a boil.
• Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours.
• Ricotta:.
• In large bowl, combine the ricotta with the parsley, basil, 1 cup of the Parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper.
• Noodles:.
• The instructions suggested cooking the dry, curly-ridged lasagna noodles 3 minutes in abundant salted water, drained, rinsed -- I say use fresh, no-cook or even the curly edged pasta, and forget about the pre-cooking. I guarantee the sauce will cook the noodles after 45 minutes of cooking time. This also makes life much easier.
• Lasagna Time:.
• Preheat the oven to 375°F Spread 1.5 cup of the sauce in the bottom of a baking dish. Line the dish with overlapping noodles.
• Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little Parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles.
• Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce (may want to use extra if using uncooked noodles to ensure the noodles are covered and cook evenly. Sprinkle remaining mozzarella and Parmesan over the lasagna.
• Cover Lasagna with foil and bake for about 20 minutes.
• Uncover then cook for 30-45 minutes more or until the top is golden and crisp around the edges and the filling is bubbling.
• Let the lasagna rest for 20 minutes before serving.

BAHAMA MAMA

Steps:

• Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.

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.

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.