Red White And Green Lasagne Recipe Epicuriouscom

RED, WHITE, AND GREEN VEGETABLE "LASAGNE"

Steps:

• Preheat the oven to 425˚F. Bring a large pot of salted water to a boil. Have ready a large bowl filled halfway with ice water.
• In a large bowl, combine the beets, thyme, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the beet mixture on a baking sheet. Roast for 25 minutes, stirring once, or until the beets are tender.
• While the beets are roasting, remove the red stems from the reserved beet greens and discard. Blanch the leaves in the boiling water until they wilt and turn bright green, about 30 seconds. Transfer the greens to the bowl of ice water to cool. Drain the greens and squeeze them to remove any remaining moisture. Set aside.
• In a large saucepan over medium heat, melt the butter and whisk in the flour. Slowly add the milk, whisking constantly. Add the cayenne, garlic powder, 1/2 teaspoon salt, and a dash of black pepper. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the semihard and semisoft cheeses and continue whisking until the cheese is completely melted. Set aside.
• Remove the beets from the oven and set them aside. Reduce the oven heat to 375˚F. Butter a 9 × 13-inch baking dish.
• Sprinkle the bread crumbs over the bottom of the baking dish. Place half of the beets on top of the bread crumbs in one overlapping layer. Arrange half of the blue cheese in large chunks on top of the beets. Make a second layer with the remaining beets and blue cheese. Drizzle 1/4 cup of the cheese sauce on top. Sprinkle with salt and black pepper. Place the beet greens on top of the cheese sauce. Sprinkle with salt and pepper. Layer the cauliflower, 1/4 cup cheese sauce, and then the onion confit. Sprinkle with salt and pepper and top with the remaining cheese sauce, spreading it to the edges of the dish and covering any exposed confit.
• Bake, uncovered, for 40 minutes. Let the lasagne sit for at least 20 minutes before slicing and serving.
• Serve with a generous dollop of Green Bean Pesto.
• Five-Onion Confit
• Heat the oil in a large saucepan over medium heat. Add the onions, shallots, leek, garlic, vinegar, salt, pepper, and sugar and stir. Cook the onion mixture, stirring occasionally, for 45 minutes. Reduce the heat to low and continue cooking for 15 minutes, or until the onions are soft and brown and reduced to about 1 cup.

RED, WHITE, AND GREEN LASAGNE

Steps:

• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.
• Preheat oven to 375°F.
• Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.

LEEK & GREENS LASAGNE

Steps:

• Heat oven to 200C/180C fan/ gas 6. Heat 1 tbsp oil with the butter over a medium heat. Add the bay leaf, rosemary and finely sliced leek, season and cook for a few mins until the leek has softened.
• Add the flour and cook for 1 min more until the roux smells nutty. Take off the heat, slowly pour in the milk and whisk out any lumps.
• Return to the heat and whisk slowly until thick and smooth, about 5 mins. Season well with grated nutmeg, then add 3/4 of the cheddar and parmesan, cooking until they are melted. Set aside.
• In another pan, heat 2 tbsp oil over a medium heat and fry the garlic and chilli for a couple of mins until aromatic. Add the rest of the leeks, season and fry until softened, then add the mixed greens and season a little more. Cook, stirring, until the greens have wilted, about 4 mins, then pour in the wine and cook until it evaporates.
• Oil a medium roasting tin (about 20cm square) and tip half the greens into the tin. Dot half the walnuts over the top, and nestle in a third of the artichoke hearts. Dot over half the ricotta. Remove the bay leaf from the leek bechamel and pour over a third of it. Top with three lasagne sheets to cover everything in a at layer. Repeat the process, then cover the top layer of lasagne sheets with the remaining bechamel and artichokes and scatter over the remaining cheese. Bake in the oven for 30-40 mins, until golden and bubbling. Rest for 10 mins, then serve with a sharply dressed grated carrot and beetroot salad.

WHITE LASAGNE

Steps:

• Spray non-stick cooking spray on pan.
• Cut chicken into small chunks and fry with 3 cloves of garlic, finely chopped.
• Season to taste with salt and pepper.
• Cook lasagne as directed on package.
• Cut peppers into small pieces.
• Mix together in a medium mixing bowl Ricotta, mozzarella, peppers, remaining 2 cloves of garlic, and Italian seasoning to taste.
• Preheat oven to 350°F.
• Layer lasagne pan with sauce, pasta, ricotta mixture, and chicken.
• Top with a layer of pasta, sauce and Parmesan cheese.
• Bake for 40-50 minutes.
• Let lasagne settle for a few minutes before serving.

RED,WHITE AND GREEN LASAGNA

Steps:

• Pour hot water over tomatoes and let sit until soft (about 10 minutes).
• Cook pasta according to package,drain in colander.
• Drain tomatoes,reserving liquid.
• Puree tomatoes in blender until smooth,using reserved liquid if needed.
• Melt butter over medium heat in saucepan.
• Add onion and cook until soft (about 5 minutes) Add flour and stir.
• Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
• Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
• Combine pesto and ricotta cheese in small bowl.
• Cover bottom of 9X13 baking dish with olive oil.
• Arrange noodles over oil,covering bottom of pan completely.
• Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
• Arrange second layer of noodles over cheese.
• Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
• Repeat both layers,ending with mozzerella cheese.
• Bake at 350 degrees for 45-60 minutes,until hot throughout.
• Serve with Sauvignon Blanc wine.

SPINACH LASAGNA

Steps:

• it was good. next time use fancier hard cheese, and maybe some more bechamel. and add a layer of butternut sqaush. borelli flat las. noodles were good when soaked. so was cottage cheese filling

VEGETABLE LASAGNA

Steps:

• Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.

RAVIOLI GREEN BEAN LASAGNA

Steps:

• Preheat oven to 375. In large bowl place 1/2 lb thin green beans and 3 Tasblspoons water cover and microwave on High 3 mins. or until tender Meanwhile in med bowl mix 1 cup part skim ricotta cheese 1/2 cup shredded provolone cheese and 1/4 cup grated parmesan cheese. Spread in 2 qt baking dish , 3/4 cup prepared marinara sauce. Top with 1 (12oz) package fresh or frozen large cheese ravioli, ricotta mixture and green beans. Top with the other package of cheese ravioli and 3/4 c marinara sauce. Sprinkle with 1/2 c shredded provolone cheese and 1/4 c grated Parmesan cheese Bake 25 mins. or until bubbling and golden brown

WHITE LASAGNE

Steps:

• Make sauce:
• In a saucepan melt butter over moderately low heat. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a stream and bring mixture to a boil, whisking until thick and smooth. Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover surface with a buttered round of wax paper.
• Make filling:
• Into a small bowl crumble oregano, rosemary, marjoram, and thyme. Thinly slice mushrooms. Discard coarse stems from spinach and coarsely chop spinach. Cut chicken into 1/2-inch strips. In a large skillet melt butter over moderate heat and cook chicken, 1 1/2 teaspoons garlic, and half of herb mixture, stirring occasionally, 5 minutes, or until chicken is cooked through. Transfer chicken with a slotted spoon to a large bowl.
• Add wine to skillet and bring mixture to a boil, stirring. Add mushrooms and spinach and cook, covered, until spinach is wilted. Add remaining 1 1/2 teaspoons garlic, remaining herb mixture, Tabasco, and salt and pepper to taste and cook, uncovered, stirring occasionally, until liquid given off by mushrooms is evaporated. Transfer mushroom mixture to chicken and stir until combined well. Reserving 1 cup sauce, add remaining sauce with salt and pepper to taste to chicken mixture and stir until combined well.
• Preheat oven to 350°F. and butter a 13 x 9-inch baking dish (3-quart).
• In a bowl whisk together ricotta, egg, basil, and salt and pepper to taste. Pour 1/2 cup reserved sauce into baking dish (sauce will not cover bottom completely) and cover with 3 pasta sheets, making sure they do not touch each other. Spread half of chicken mixture over pasta sheets in dish and top with another 3 pasta sheets. Spread half of ricotta mixture over pasta and top with another 3 pasta sheets.
• Continue layering lasagne in same manner with remaining chicken mixture, pasta sheets, and ricotta mixture, ending with pasta. Spread remaining ‚ cup sauce over top and sprinkle with Parmesan. Lasagne may be made 1 day ahead and chilled, covered. Bake lasagne in middle of oven 45 minutes, or until bubbling and golden.

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.

GREEN AND WHITE LASAGNA

Steps:

• Cheese sauce: In medium saucepan, melt margarine.
• Stir in flour.
• Cook, stirring constantly (2 minutes).
• Whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
• Remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
• Preheat oven to 350-degrees F.
• Spray a 13" x 9" pan with cooking spray.
• In medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
• Arrange 1/3 of the lasagna noodles (3 noodles) in prepared pan, spread with 1/3 of vegetable mixture; top with 1/3 of the cheese sauce.
• Repeat layering twice, ending with cheese sauce.
• Sprinkle reserved cheese and red pepper on top.
• Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
• Let stand 10 minutes before serving.