Red And White Sauce Lasagna Recipes

RED AND WHITE SAUCE LASAGNA

Steps:

• Gather the ingredients.
• Melt the butter in a heavy-bottomed saucepan .
• Warm up the milk in a small saucepan, but don't let it boil.
• Add the flour to the melted butter and stir to form a roux . Cook for about two minutes.
• Slowly whisk in the warm milk, stirring well to get rid of any flour lumps. Season with kosher salt.
• Turn off the heat and reserve, covered.
• Gather the ingredients.
• In a large skillet or heavy-bottomed saucepan, heat up the olive oil and add the ground beef and pork.
• Cook until all the meat is well browned, approximately 8 minutes.
• Drain excess fat from the meat, reserving 2 tablespoons in the skillet, and remove the meat mixture from the pan. Cover and set aside.
• Add the onion to the skillet with the reserved fat and sauté until translucent, for about 6 to 7 minutes.
• Add the mushrooms and garlic to the skillet and cook until the mushrooms are soft, or 5 minutes.
• Return the meat to the pan and stir well.
• Add the tomato sauce and dried herbs to the meat, garlic, and onions. Stir well.
• Bring the meat sauce to a simmer and cook for another 5 minutes, stirring occasionally. Remove the red sauce from heat and season to taste with kosher salt and black pepper.
• Gather the ingredients.
• Preheat the oven to 400 F. In a 3-quart ovenproof baking dish , ladle enough of the red meat sauce to cover the bottom of the baking dish.
• Arrange a layer of pasta atop the red meat sauce and then another layer of red sauce.
• Drizzle roughly 1/3 of the white sauce evenly atop the red sauce.
• Repeat the previous step twice by layering layers of pasta, red sauce, and white sauce.
• Spread the shredded mozzarella on top of the final white sauce layer.
• Sprinkle the grated Parmesan on top of the mozzarella.
• Cover the dish tightly with foil and bake for 40 minutes.
• After 40 minutes, remove foil and bake for about 10 more minutes, or until the cheese on top has browned slightly. Remove lasagna from oven and let rest for 10 minutes.
• Serve and enjoy!

LASAGNA WITH WHITE SAUCE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

BEST EVER RED & WHITE SAUCE LASAGNA

Steps:

• Begin by making the red sauce as it needs time to simmer and reduce.
• In large heavy bottom sauce pan over medium/ high heat Sauté in olive oil half the onion add salt and pepper to taste.
• Once onion is slightly browned add in the 5 cloves of crushed garlic, Sauté for a couple minutes.
• Add the entire can of tomato paste and sauté carefully & stir continuously (it burns easily) until cooked about 2-3 minutes.
• Next Stir in The 2 jars of Passata and 1 can of crushed tomatoes, re- season with salt and pepper.
• Add wine to thin sauce to a light chunk style sauce. Stirring Sauce occasionally as it will reduce and become thicker re-season with additional salt if any is required,Lower heat to simmer. Stir occasionally.
• Stir in 1-3 tablespoons of Italian dry herb seasoning to taste.
• Chop 10 basil leaves into strips reserving half for ricotta mixture and gently half into sauce.
• In separate pan begin to sauté sausage.
• Add a slight bit of olive oil, allow to heat then add sausages with casings removed Brown until cooked completely.
• With a slotted spoon remove sausage to a plate lined with a paper towel to drain. Reserving sausage drippings in pan.
• Add remaining onion to sausage oil and sauté onion until slightly caramelized. Salt and Pepper.
• Chop garlic and mince into a paste the remaining cloves and stir until cooked.
• Combine the onion oil mixture into the tomato sauce. This will add a thickness to your sauce.
• Simmer for at least 30 minutes
• While Red Sauce is reducing in other heavy bottom pan begin to work on fillings and White Sauce.
• Add butter & flour, Cook over low/med heat for about 3 minutes.
• Add entire pint of cream.
• Allow to slowly come to simmer.
• Grate in 2 teaspoons of fresh nutmeg.
• Add half of the milk reserve the remainder of milk Simmer for 5 minutes( DO NOT BOIL).
• White Sauce should be able to coat the back of spoon if sauce is too thick like a paste or glue add remainder of milk slowly little by little until texture is more sauce like smooth slightly thick.
• Remove from burner and let stand.
• Prepare Ricotta Mixture:.
• In a large glass or plastic bowl take reserved fresh basil and combine with 1 entire large jar of ricotta salt and pepper.
• Mix well. Make sure mixture is properly seasoned and add 1 beaten egg.
• Combine all ingredients well. Set aside.
• Lasagna Assembly.
• In large 11 by 15 GLASS baking dish, spray with original flavored Pam or any other non stick non flavored cooking spray.
• Ladle 1 cup red sauce or enough to coat the bottom of the entire baking dish.
• Arrange 1st layer of Noodles to cover bottom of pan.
• Add layer of Ricotta mixture .
• Cover with Mozzarella cheese.
• Ladle red sauce until cheese mixture is covered.
• Arrange 2nd noodle layer to cover.
• Add a thin layer of Ricotta mixture.
• Using a separate ladle than the red ladle in a layer of white sauce to cover the ricotta mixture.
• Spoon the sausage onto the white sauce to cover.
• Cover the sausage with the Italian blend cheese mix.
• Arrange 3rd noodle layer to cover.
• Add layer of Ricotta mixture .
• Add a layer of Italian blend cheese.
• Cover with red sauce .
• Add final noodle layer.
• Cover noodle with red sauce then a thick coating of Mozzarella cheese .
• Cover with aluminum foil and bake for 1 hour at 350 degrees.
• Allow Lasagna to stand at room temperature for at least 45 minutes to set up before cutting into it.

RED AND WHITE LASAGNA

Steps:

• To make the red sauce, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
• Add the ground beef, sausage, Italian seasoning and cook until meat is no longer pink, breaking up the meat as you go. Add the crushed tomatoes and broth and bring to a simmer. Stir in the sugar, then salt and pepper, to taste. Simmer, partially covered for about an hour.
• Meanwhile, prepare the white sauce by melting the butter in a medium saucepan over medium heat. Stir in the flour.
• Gradually whisk in the milk and cream, and bring to a simmer. Stir in the nutmeg, Parmesan cheese and salt and pepper, to taste. Cook until cheese is melted and sauce is thickened.
• Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan. Cover the bottom of the pan with a layer of the meat sauce. Top with 3-4 lasagna noodles, a layer of white sauce, and 1/4 of the mozzarella cheese. Repeat layers twice more.
• Add one final layer of noodles to the top of the lasagna, then top with the remaining meat sauce and the remaining cheese. Reserve additional white sauce to spoon over the lasagna.
• Bake, covered, for about 30 minutes. Uncover and bake about 20 minutes more, or until the top is browned and bubbly. Let stand 10-15 minutes before slicing and serving, with extra white sauce on the side.

CHICKEN LASAGNA WITH WHITE AND RED SAUCE

Steps:

• In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
• In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms.
• Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling. Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly.