Moroccan Party Lasagna Recipes

LASAGNA PARTY RING RECIPE BY TASTY

Steps:

• Boil the lasagna noodles in a large pot of salted water until al dente, or 2 minutes shy of the package directions. Drain and lay the cooked noodles on an oiled baking sheet, oiling any overlapping noodles to prevent sticking.
• Preheat the oven to 375°F (190°C).
• In a large pot over high heat, add the canola oil, onion, and garlic, and cook until they begin to brown, stirring occasionally, 2-3 minutes. Add the beef, sausage, salt, and pepper and cook, breaking up the meat as you stir, until all of the moisture has evaporated and the meat is starting to brown on the edges, 4-5 minutes. Add the tomato sauce, then reduce the heat to low, and simmer until the sauce becomes extremely thick, almost paste-like, stirring occasionally, 10-15 minutes. Remove from the heat.
• In a medium bowl, combine the ricotta, Parmesan, basil, and egg and mix until smooth. Set aside.
• Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.
• Spray a bundt pan with nonstick cooking spray, then lay 12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should run up the center of the pan, and the other end of the noodles should hang over the sides.
• Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce.
• Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern. Sprinkle the rest of the mozzarella evenly on top.
• Bake for about 45 minutes, or until the cheese is a deep golden brown.
• Cool for about an hour, then carefully invert the ring onto a cutting board. Slice the ring, then top with any extra Parmesan and basil. Place a small bowl filled with marinara in the center of the ring for dipping, and serve.
• Enjoy!

MEXICAN LASAGNA LITE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
• Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
• Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
• Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

MEXICAN-STYLE LASAGNA

Steps:

• Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
• Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
• Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
• Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.
• Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
• Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.

PARTY LASAGNA

Steps:

• In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat.
• Drain.
• Add tomato soup and water and italian seasoning.
• Heat through, stirring occasionally.
• Remove from heat.
• In small bowl, combine mushroom soup, 1/2 cup cheese and milk.
• In 2-qt oblong baking dish, spoon in half the meat mixture.
• Top with 3 lasagna noodles.
• Spoon mushroom soup mixture over lasagna noodles.
• Top with remaining 3 lasagna noodles and remaining meat mixture.
• Cover tightly with foil.
• Bake at 400 degrees for 40 minutes.
• Uncover; sprinkle remaining 1 1/2 cups cheese over meat mixture.
• Bake 10 minutes more or until hot and bubbling.
• Let stand 10 minutes before serving.

MOROCCAN LAMB AND EGGPLANT MATZO PIE WITH SPICY TOMATO SAUCE

Steps:

• Make lamb filling:
• Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add lamb and sauté, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add two thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with oregano, mint, pepper, and cinnamon, then sauté, stirring, 1 minute.
• Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoes and juice for sauce) and simmer, uncovered, stirring occasionally, until slightly thickened, 10 to 12 minutes.
• Roast eggplant and assemble pie:
• Preheat broiler.
• Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in a bowl. Brush a large shallow baking pan (1/2 to 1 inch deep) generously with oil and arrange as many slices as possible in 1 layer. Broil, in batches if necessary, 5 to 7 inches from heat, turning slices over as they brown (about halfway through broiling), until tender, 12 to 15 minutes total.
• Put oven rack in middle position and preheat oven to 350°F.
• Soak matzos, 1 or 2 at a time, in a pan of warm water until matzos are slightly softened but still hold their shape, 1 to 1 1/2 minutes. Let excess water drip off and transfer matzos to paper towels or kitchen towels to drain.
• Arrange 2 matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart) baking dish to nearly cover bottom. Spread 3 cups lamb filling over matzos in pan. Arrange 2 matzos side by side on top, then spread remaining filling over them. Arrange eggplant slices in 1 layer over filling (overlapping slices slightly if necessary), then arrange remaining 2 matzos on top and brush with oil. Bake, covered with foil, 20 minutes, then remove foil and continue to bake until filling is hot, about 10 minutes more.
• Make tomato sauce while pie bakes:
• Purée remaining 2 cups chopped tomatoes with juice in a blender. Heat remaining tablespoon oil in a 10- to 12-inch skillet over moderate heat, then cook cayenne, remaining garlic, and remaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes.
• *Available at specialty foods shops and Kalustyan's (800-352-3451).

MOROCCAN PARTY LASAGNA

Steps:

• Preheat oven to 350°F.
• Cook beef over medium high heat until no longer pink, about 5-6 minutes.
• Add next 6 ingredients (cumin through salt) and stir until evenly mixed.
• Add tomato sauce and stir until hot, about 2-3 minutes.
• Stir in 1 cup of coriander.
• Spread a small amount of sauce over the bottom of a 9 by 13 baking dish.
• Top with 3 noodles.
• Sprinkle with 1/2 cup of feta.
• Repeat layers 2 more times.
• Cover with foil and bake for 1 hour.
• Remove foil and bake additional 10 minutes.
• Remove from oven and let stand 10 minutes before cutting.
• Top with lemon zest and remaining coriander.