Noahs Lasagna Recipes

NONNA'S LASAGNA

Steps:

• To make the pasta, follow the directions for Homemade Egg Pasta. After rolling, cut into 12 inch long strips, then precook in boiling water for 30 seconds and place in ice water.
• Dry and set aside on clean kitchen towels.
• To make the sauce, heat the olive oil in a saucepan and once hot add the pork bones over medium heat and cook until well browned. Add the onion and continue cooking until it is tender. Add the garlic and stir well, cooking an additional minute. Finally add the puree, paste and 1 cup of water.
• Next add the oregano, 1/2 cup of the parsley, the basil, red pepper flakes and salt and pepper. Bring everything to a boil and then reduce heat to a simmer.
• Taking the ground beef (or beef/veal mix), and add the egg, bread crumbs, 1/4 parsley, 1/3 cup Parmesan Cheese and salt and pepper. Add the milk to the bread cubes and soak. Once the bread is soft use your fingers to break it up and then add it to the meat mixture. Mix all the ingredients together well with your hands, and then roll into small 1 inch sized meatballs and drop carefully in the sauce.
• Continue cooking the sauce for about 2 hours over low heat, adding additional water as needed if the sauce becomes too thick.
• Remove the meatballs and the pork bones from the sauce with a slotted spoon and place into a small bowl when the sauce is complete.
• To assemble the lasagne, add about 1/2 cup of sauce to the bottom of a large lasagne pan, then add a little water and mix.Make an overlapping layer of the noodles across the bottom of the pan. Spread a large spoonful of sauce on top, making sure the noodles are well covered. Add one more layer of noodles and sauce, and then add a layer of the mozzarella slices. Continue in this manner until you have 5 layers.
• On the top, cover the noodles well with the sauce, place another layer of mozzarella, then sprinkle on the parmesan. To finish, evenly place the meatballs across the top surface.
• Cover with foil, and bake in a preheated 375 degree F. oven for about 30 minutes. Remove the foil and cook another 10 minutes. Let rest an additional 10 minutes before serving.

LASAGNA NONNA

Steps:

• Preheat the oven to 350 degrees F.
• Cut the butternut squash in half and spoon out the seeds. Place on baking sheet cut-side down. Add some water and bake until a knife slides through the skin and squash easily. Cool and then spoon the flesh from the shell. Set aside for later use.
• Raise the oven temperature to 400 degrees F.
• Place the ricotta, cream, garlic, shallots, basil, oregano and red pepper flakes in a medium-size mixing bowl. Whisk to combine until there are no lumps.
• Mince up the sage and add to the ricotta mix. Adjust the seasoning with salt and pepper. Whisk until blended and set aside for later use.
• Take 1 cup of the marinara and evenly coat bottom of each pan. Next lay a sheet of pasta down in each. Spread some of the ricotta mixture on each sheet and top with 3 cups of baby spinach.
• Add another sheet of pasta, then some more ricotta and spread half of the butternut squash, mashing up any larger pieces, over each lasagna.
• Then add another layer of pasta on each. Top with the remaining ricotta mixture and 3 cups of baby spinach on each. Add the last layer of pasta and pour the remaining marinara on top. Finish with the Parmesan and then the mozzarella.
• Wrap each with parchment paper and then aluminum foil. Bake until cooked through, 1 hour to 1 hour 15 minutes. Let cool, then cut and serve.

DAVE GROHL'S BADASS LASAGNA

Steps:

• Heat the oil and butter in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes. Add the garlic, celery, carrots and bay leaves and cook, stirring frequently, until soft, about 10 minutes.
• Turn the heat up to medium-high. Add the plant-based ground beef alternative and break up with a fork if necessary. Add the tomato paste and marinara sauce and cook until bubbly, about 2 minutes.
• Splash in the red wine and cook until it has evaporated. Remove the bay leaves, then pour in the broth and add the nutmeg, 3 pinches of salt and a sprinkle of pepper.
• Simmer uncovered, stirring occasionally and adding a splash of water if dry, until the sauce has darkened and thickened and all the flavors have infused, about 2 hours.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C) with a rack in the center. Grease an 8-by-12-inch broiler-safe baking dish or lasagna pan with butter.
• Spoon a thin layer of sauce into the bottom of the pan. Top with a layer of 3 pasta sheets, followed by a third of the remaining sauce and a third of the mozzarella and Parmesan. Repeat the layers with the pasta, sauce and cheeses twice more until you have 3 layers in total.
• Cover the dish with aluminum foil and bake until the lasagna is bubbling and the cheese is melted, about 25 minutes.
• Remove the foil and turn the oven to broil, keeping the lasagna on the center rack. Cook to crisp the top, being careful not to let it burn, 10 to 15 minutes more.
• Let cool for 15 minutes. Then it's ready to eat.

BAKED NACHO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
• Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
• Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
• Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

NOAH'S LASAGNA

Steps:

• Boil big pot of water for the lasagna noodles.
• While waiting for the water to boil, go ahead and brown the ground beef in another pot.
• After ground beef is browned, drain the beef. Let sit 2 minutes while the grease drains.
• While waiting for the grease to drain, put the noodles in the boiling water. Boil for around 10 minutes or until noodles are soft.
• After beef has drained 2 minutes, put back in the same pot and add tomato sauce, garlic, sugar, salt, pepper, and oregano. Bring to boil then reduce heat to low-med. Heat and simmer 10 minutes.
• In an 8x8 pan, lightly spray with nonstick cooking spray. Set aside. Preheat oven to 350 degrees.
• Drain the noodles and line the bottom of the pan overlapping with noodles, about 5-6 noodles on bottom of pan.
• Add about 2/5 of the sauce mixture on top of the noodles. Then add about ¾ of one package of cheese to the top of the meat sauce.
• Layer a second layer of noodle (about 5-6 noodles) on top of the cheese, then about ¾ of the remaining meat sauce and then about ¾ of the other package of cheese. Then sprinkle a little Parmesan cheese on top.
• Put pan in oven for abut 30 minutes or until cheese is slightly browned.
• Pull out of oven and let sit and cool 10 minutes. The rest of the cheese can be used on garlic bread.