Mums Lasagna Recipes

MOM'S LASAGNA

Steps:

• In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
• Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
• In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
• Preheat the oven to 350 degrees F.
• Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
• Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

JUST A MUM'S LOVELY LASAGNE

Steps:

• Cook your pasta as per packet instructions until al dente - run under cold water once done and set aside.
• Heat a large frying pan over a medium heat and heat the oil, add the garlic and herbs and cook for 1 minute.
• Add the mince and breaking up the mince brown until all the meat is cooked through.
• Carefully drain off any excess liquid & fat.
• Add the pasta sauce and half a can of water to rinse out the can to the browned minced.
• Stir carefully to fully combine
• If using mushrooms add the cleaned and sliced mushrooms to the meat mixture.
• Simmer over a low heat for 20 minutes or until the liquid has reduced, stirring often to avoid burning.
• Remove from the heat and set aside until ready to use.
• In a small saucepan add the butter and melt completely over a low heat.
• Add the flour to the melted butter and mix well.
• Allow this mixture to slightly change colour and begin to bubble.
• Remove from the heat.
• Add the milk, half a cup at a time, whisking well between each addition to ensure no lumps.
• Once completely incorporated put back on the low-medium heat and allow the sauce to thicken, stirring often to ensure it does not catch.
• Once the sauce is thick and silky remove from the heat, approximately 5-8 minutes
• Add the cheese and whisk well then season with salt & pepper (just a few dashes of each)
• Set aside until ready to assemble the dish.
• In a large dish or casserole pan lay a single layer of the drained lasagne or pasta
• Spoon on half the mince mixture over the top and spread evenly, careful not to disturb the pasta too much.
• Spoon on half the cheese sauce and spread evenly
• Add the next portion of lasagne or pasta, in a single layer completely covering the cheese sauce.
• Then repeat with the other half of the mince mixture, and finishing with a generous covering of the cheese sauce
• Add the final portion of grated cheese to the top of the Lasagne.
• Into a preheated oven of 210C cook the Lasagne until Golden Brown - approximately 25-30 minutes.
• Serve the Lasagne hot with a green salad and garlic bread for a delicious meal!
• Will freeze well. Simply allow to cool in the fridge, then slice into portion sizes and pop into ziplock bags or airtight containers and freeze. Allow to thaw in the fridge and reheat until piping hot when ready to serve.

MUM'S LASAGNA

Steps:

• Brown meat slowly in a large pan. Spoon off the excess fat and add the garlic, salt, tomato paste and canned tomatoes.
• You can also add one onion, cut up very fine.
• Simmer 30 minutes, uncovered stirring occasionally.
• Cook noodles by boiling a large pot of water.
• Add salt and noodles. Cover and turn off heat.
• Leave for 20 minutes. Do not lift cover. You can use your roasting pan for this step.
• Now combine the cottage cheese, parmesan, parsley, eggs, salt and pepper in a bowl.
• Place ½ the noodles in 13x9x2 oblong dish, spread with ½ the cottage cheese filling and ½ the meat sauce. Repeat layers.
• Bake at 375F about 30 minutes.
• You can assemble this early. Refrigerate and allow 15 minutes longer for cooking.
• Let stand 5 minutes before cutting, filling will set slightly.

BUSY MOM LASAGNA

Steps:

• Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef browns and onion softens, 5 to 7 minutes. Drain and discard grease.
• Add spaghetti sauce, cream cheese, and sour cream to the skillet. Mix well.
• Spray a 5-quart slow cooker with cooking spray. Layer noodles, beef mixture, and cheeses in the slow cooker. Repeat layers as necessary until cooker is full.
• Cover and cook on High for 2 hours. Switch to Low and cook until noodles are soft and cheeses are melted, about 2 hours more.