Ooh La La Lasagna Recipes

OOH-LA-LA-SAGNA!

Steps:

• Pour 1/2 cup boiling water over the sun-dried tomatoes and let soak while you prepare the sauce.
• To make the sauce, heat the olive oil over medium-high heat in a large pot.
• Add the onions and garlic.
• Cook and stir until the onions have softened, about 4 minutes.
• Add the ground turkey and sausage, breaking up any large pieces.
• Cook until the meat is no longer pink.
• Add the zucchini and cook for 2 minutes.
• Add all of the remaining ingredients except for the fresh basil.
• When the sun-dried tomatoes are soft enough, drain and chop them finely and add to the sauce.
• Bring the sauce to a boil.
• Reduce the heat to low and simmer, covered, for 20 minutes.
• Stir in the minced basil and remove from the heat.
• Combine the ricotta, feta, spinach and egg in a medium bowl and mix well.
• Refrigerate until ready to use.
• Cook the lasagna noodles according to package directions and drain well.
• Preheat the oven to 375 degrees F.
• Grease a deep 9" x 13" baking dish and spoon some meat sauce over the bottom of the dish.
• Arrange 4 noodles over the sauce and layer as follows: 1/3 meat sauce, 1/2 shredded cheese, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, the remaining meat sauce and the remaining shredded cheese.
• Cover loosely with foil and bake for 30 minutes.
• Uncover and bake 10 more minutes.
• Let lasagna stand for 10 minutes before serving.

OOH - LA - LA LASAGNA

Steps:

• Preheat oven to 350 F degrees.
• Cook turkey (chicken) in a large frying pan until no longer pink.
• Remove to a dish using a slotted spoon.
• Add spinach to the pan and cook until just wilted.
• Remove to another dish.
• Add butter to pan and brown mushrooms.
• Remove to a separate dish.
• Return turkey (chicken) to the pan and add gravy, water and poultry seasoning.
• Stir to combine Spread a thin layer of gravy over the bottom of a lasagna pan.
• Top with 4 noodles.
• Cover with spinach, 1 cup cheese and more gravy.
• Add 4 more noodles, top with mushrooms, 1 cup of cheese, and gravy.
• Add the remaining 4 noodles, the rest of the gravy, top with the last cup of cheese.
• Cover with foil and bake 45 minutes.
• Remove foil and bake another 15 minutes.
• Let stand 5 minutes before serving.

CLASSIC ITALIAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Bechamel sauce:
• In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
• In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
• Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

OOH-LA-LA-SAGNA!

Steps:

• Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.
• To make sauce, heat olive oil over medium-high heat in a large pot. Add onions and garlic. Cook and stir until onions have softened, about 4 minutes.
• Add ground turkey and sausage, breaking up any large pieces. Cook until meat is no longer pink. Add zucchini and cook for 2 minutes. Add all remaining sauce ingredients, except fresh basil. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce. Bring sauce to a boil.
• Reduce heat to low and simmer, covered, for 20 minutes. Stir in minced basil and remove from heat.
• Combine all filling ingredients in a medium bowl and mix well. Refrigerate until ready to use. Cook lasagna noodles according to package directions. Drain well.
• Preheat oven to 375ºF. To assemble, lightly spray a deep 9 x 13-inch casserole dish with cooking spray. Spoon some meat sauce over bottom of dish. Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 4-cheese blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 4-cheese blend. Cover loosely with foil and bake for 30 minutes.
• Uncover and bake 10 more minutes. Let lasagna stand for 10 minutes before serving.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.