Rana Lasagne Sheets Recipe Ideas

LASAGNE BOLOGNESE

Lasagne Bolognese image

Yield 10

Number Of Ingredients 4

Ingredients

- Two 8.8-ounce packages Giovanni Rana oven ready Lasagne Sheets
- Two 10-ounce containers Giovanni Rana Meat Lovers Sauce
- Two 10-ounce containers Giovanni Rana Alfredo sauce
- 2 cups finely grated Parmigiano Reggiano cheese

Steps:

Preheat the oven to 375°F. In a 9 x 13-inch casserole dish spread a layer of Meat Lovers Sauce and cover it with two Lasagna sheets. Top the Lasagna sheets with another layer of Meat Lovers Sauce, evenly distributed, then top with Alfredo sauce and finely grated Parmigiano Reggiano cheese (around 1/5 of the quantity). Repeat the steps to form four other layers. Top the last layer with Meat Lovers Sauce, Alfredo sauce and a generous amount of grated Parmigiano Reggiano cheese. Bake until golden brown, around 20 minutes.

HOMEMADE LASAGNA SHEETS

Homemade Lasagna Sheets image

Homemade lasagna sheets are easier to make than you think and you don't even need a pasta machine! And forget about blanching the sheets before baking - no precooking is required!

Provided by Alemarsi

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 4

Number Of Ingredients 4

Ingredients

2 ¼ cups Italian-style tipo 00 flour, plus additional for dusting
3 large eggs
1 pinch salt
1 tablespoon water as needed

Steps:

Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
Divide the dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn the dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until the dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
Cut the pasta into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry about 30 minutes before assembling.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.7 mg, Sugar 0.5 g

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