Mile High Lasagna From Rachael Ray Recipes

MILE-HIGH LASAGNA

Steps:

• Preheat oven to 375F
• Place a large skillet over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Cook the onion and the garlic, stirring frequently, until tender, about 10 minutes
• Turn the heat under the skillet up to medium-high and add the beef to the pan
• Cook it through, stirring frequently and breaking the meat up with a wooden spoon or potato masher
• Add the beef stock, tomatoes and basil to the pot and season with salt and freshly ground black pepper
• Mash the tomatoes up with the potato masher or wooden spoon, bring the sauce up to a bubble, then reduce the heat to low and simmer until thickened, about 5 minutes
• While the red sauce is simmering, place a medium-size pot over medium heat and melt the butter
• Sprinkle the flour over the melted butter and cook the mixture for about 1 minute
• Whisk the milk slowly into the butter-flour mixture and cook until thickened
• Season the white sauce with salt, freshly ground pepper and the nutmeg
• Cover two loaf pans with a layer of foil for easy removal from the pan
• Ladle about 1 cup of the red sauce into the bottom of the first lined loaf pan
• Put down a layer of lasagna noodles, then top them with about a cup of white sauce and a handful of Parmigiano Reggiano (about 1/4 cup)
• Continue building the lasagna, alternating layers of noodle, red sauce, noodle, white sauce and cheese, until all the noodles are covered
• End the lasagna on a layer of red sauce and top it off with the grated provolone and some Parmigiano-Reggiano
• Repeat this process with the other loaf pan and the remaining sauce
• Cover the pans with aluminum foil and bake for 30 minutes
• Remove the foil and bake another 15 minutes until the noodles are tender and the cheese is melted and golden brown
• Remove the pans from the oven and let cool for 15-20 minutes to let the lasagna set
• Pull the lasagna out of the pans by the edges of the foil, pull the foil down from around the lasagna and cut with a serrated knife
• Garnish each slice with fresh parsley

MILE HIGH LASAGNA FROM RACHAEL RAY

Steps:

• Preheat oven 375 degrees.
• Heat oil in large skilled med. low, cook onion and garlic about 10 min, till tender.
• Turn heat up to med. high, brown beef, add beef stock, basil and tomatoes breaking up with potato masher or wooden spoon. Season with salt and pepper. Bring to bubble, reduce heat and simmer 5 minute.
• Make a white or beshemel sauce in a saucepan: melt butter, stir in flour, whisk in milk. Cook over med. high till thick, stirring. Season with salt, pepper and nutmeg.
• Layer Lasagna in loaf pans for the mile high effect. Meat sauce, Lasagna, white sauce and a handful of cheese, repeat till its a mile high!
• Cover with aluminum foil, place pans on baking sheet, Bake 30 minutes Uncover Bake15 more minutes.
• Notes: Sometimes I half this for my small family and only make 1 loaf pan. I have used dry seasoning, but I'm sure fresh are better. I also just use ground beef and my own canned tomatoes. Sometimes I add cottage cheese just sprinkled on. I really think the white sauce makes it good though!

MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

RACHAEL RAY'S MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• TO COOK THE FILLING: Preheat a large skillet over medium high heat.
• Add 2 tablespoons extra-virgin olive oil - twice around the pan.
• Add chicken and season with chili powder, cumin, and red onion.
• Brown the meat, 5 minutes.
• Add taco sauce or stewed or fire roasted tomatoes.
• Add black beans and corn.
• Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
• Cut the tortillas in half or quarters to make them easy to layer with.
• Build lasagna in layers of meat and beans, then tortillas, then cheese.
• Repeat: meat, tortilla, cheese again.
• Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
• Top with the scallions.
• *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.

ALMOST LASAGNA - RACHAEL RAY

Steps:

• Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
• Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
• Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it inches.
• Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

LASAGNA STOUP ALA RACHAEL RAY

Steps:

• In a soup pot, heat oil over med high heat.
• Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
• Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
• Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
• Add the pasta and cook until al dente, about 15 minutes.
• Serve stoup in bowls and dollop with ricotta.
• Pass the parm at the table.

MILE-HIGH MEATLESS LASAGNA PIE

Steps:

• Preheat oven to 375°F
• Cook lasagna noodles according to package directions. Drain lasagna noodles; rinse with cold water and drain well. Lay noodles in a single layer on a sheet of foil.
• In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots, zucchini, red pepper and half of the garlic. Cook and stir for about 5 minutes or until crisp tender. Transfer to a bowl. Heat remaining oil in the same skillet. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach mixture to medium bowl; stir in basil.
• In a bowl, combine egg, ricotta, parmesan, salt and black pepper.
• To assemble pie, spread 1/2 cup of the pasta sauce in the bottom of a 9-inch sprinform pan. Arrange three to four of the lasagna noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach mixture. Top with half of the ricotta mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the zucchini-carrot mixture. Sprinkle with half of the mozzarella cheese. Top with another layer of the lasagna noodles. Layer with remaining spinach mixture and ricotta mixture. Top with another layer of noodles and remaining sauce (you may have extra noodles). Gently press down pie with back of spatula.
• Place springform pan on a foil-lined baking sheet. Bake for about 1 hour or until heated through, topping with remaining mozzarella cheese for the last 15 minutes of baking. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of springform pan.