Milehighmeatlesslasagnapie Recipes

MILE-HIGH LEMON PIE

Steps:

• Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
• To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
• Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
• Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
• Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
• To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
• Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

ONE-STEP MEATLESS LASAGNA

Steps:

• Combine tomatoes, sauce, garlic powder and veggie crumbles in a large mixing bowl and mix well.
• Spread 1/3 of mixture in the bottom of a 13X9 baking dish. Arrange 1/2 of the noodles over the sauce. Spread 1/2 of the cottage cheese over the noodles. Top with another 1/3 of the sauce mixture. Repeat layers using remaining noodles, cottage cheese and sauce. Cover with foil.
• Bake at 350 for 50 minutes. Uncover and sprinkle with cheese. Return to oven, uncovered, for 5 minutes to allow cheese to melt. Let stand for 10 minutes before serving.
• ***I also like to add layers of frozen spinach, thawed and squeezed until excess water is removed.

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.

EASY MEATLESS LASAGNA

Steps:

• Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
• Spread 2 cups spaghetti sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 noodles.
• Spread cheese mixture over noodles.
• Spread with 2 cups spaghetti sauce and top with four noodles; repeat with 2 cups spaghetti sauce and 4 noodles.
• Sprinkle with 2 cups mozzarella cheese.
• Spread with remaining spaghetti sauce.
• Sprinkle with 1/4 cup Parmesan cheese.
• Heat oven to 350, cover with aluminum foil and bake 30 minutes.
• Uncover and bake about 30 minutes longer or until hot and bubbly.
• Sprinkle with mozzarella cheese.
• Let stand 15 minutes before cutting.

MILE-HIGH CROCK POT LASAGNA WITH ZUCCHINI OR SPINACH

Steps:

• Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat.
• Stir in the oregano, basil, pepper, crushed anise seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.
• In a separate bowl, stir together the beaten egg and the ricotta cheese, beating well until mixture is smooth. Stir in the grated Parmesan cheese, combine well.
• Grease the bottom and sides of the crock pot (I use cooking spray or butter).
• Layer about 1/4 of the meat sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that (break noodles to fit, overlapping is fine). Put about 1/3 of the cheese mixture and sprinkle with 1/4 of the mozzarella. Repeat with sauce, noodles and cheese for another two layers. Top with meat sauce and a little Parmesan and shredded mozzarella on top.
• Cover and cook on low for 4-6 hours (4 hours on HIGH plus 30 minutes on LOW, in my 1990s 'older' model 4-Quart crock pot), or until noodles are tender.