Recipe Gallery Recipes Recipezaar Recipe For Lasagna

BEET RELISH

Steps:

• Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
• Combine beets, sugar, vinegar, lemon juice, and salt in a large pot. Bring to a boil over medium-high heat, reduce heat, and simmer for about 20 minutes.
• Stir water and gelatin together in a cup and add to the beets. Boil for 7 more minutes.
• Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool place.

CLIFTON STREET LASAGNA

Steps:

• Preheat oven to 350°F.
• Combine sauce, paste, beer and Italian seasoning in saucepan over low heat.
• Simmer about 5 minutes.
• In large skillet, melt 1 tablespoon butter and saute meat or shrimp with 1 teaspoon garlic and 1 teaspoon seasoned salt.
• Stir into sauce.
• In same skillet, melt 1 tablespoon butter, and add onions, 1 teaspoon garlic, and 1 teaspoon seasoning salt.
• Cook until onions are translucent.
• Stir into sauce.
• Melt remaining butter and saute mushrooms, remaining garlic and remaining seasoning salt. Cook about 2 minutes.
• Stir into sauce.
• Combine ricotta, egg and parmesan and mix well.
• Spoon a little sauce into the bottom of a 9x13 inch baking pan.
• Add a layer of noodles, then a layer of ricotta mixture, then a layer of sauce.
• Sprinkle with mozzarella.
• Repeat layers, finishing with cheese.
• Bake at 350°F for about 1 hour.

HERBED TOFU LASAGNA WITH ZUCCHINI

Steps:

• Preheat oven to 350°F; coat a 13x9-inch baking dish with cooking spray.
• Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).
• In food processor, combine tofu, basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese.
• In large non-stick skillet, heat oil and sauté the zucchini on medium-high heat just until they're tender (about 3 -5 minutes).
• Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.
• Layer as follows:.
• 1/2 of the tofu mixture.
• 1/2 of the zucchini mixture.
• Layer of noodles.
• Remaining tofu.
• Remaining zucchini.
• 1/2 cup marinara sauce.
• Layer of noodles.
• Remaining marinara sauce.
• Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving.
• Drizzle olive oil on each serving.