Renaissance Lasagne Pasta Recipes

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PASTA LASAGNA



Pasta Lasagna image

Very yummy and easy to make.

Provided by Regan

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 7

½ pound penne pasta
½ pound lean ground beef
1 (26 ounce) jar pasta sauce
1 (15 ounce) container ricotta cheese
8 ounces shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 egg, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
  • In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
  • In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
  • Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

Nutrition Facts : Calories 643.6 calories, Carbohydrate 59 g, Cholesterol 126.5 mg, Fat 27.3 g, Fiber 5.3 g, Protein 40.1 g, SaturatedFat 13.5 g, Sodium 1086.9 mg, Sugar 15.3 g

RENAISSANCE LASAGNE PASTA



RENAISSANCE LASAGNE PASTA image

Categories     Pasta

Yield 8

Number Of Ingredients 7

Soak raisins: In a small bowl soak the raisins in hot water to cover for about 30 minutes.
Cook the Pasta: Spread a double thickness of paper towels over a large counter space. Have a large perforated skimmer handy and a large bowl of cold water sitting near the pasta cooking pot. Bring salted water to a fierce boil. Drop in about 4 pieces of pasta. Cook the fresh pasta for about 2 minutes and cook the dry pasta a bit longer. Taste the pasta, making sure it is only barely tender, as it will cook again in the baking.
Lift the sheets from the water with the skimmer and drop them into the cold water to stop cooking. Lift out the cooled pasta sheets and dry them on paper towels. Keep repeating the process until all the pasta is cooked.
Assemble the Lasagne: Have the ragu warmed. Preheat the oven to 350°F. Use butter to slather a shallow 3-quart baking dish. Drain the raisins, discarding their liquid. Spread 3 or 4 tablespoons of ragù over the bottom of the baking dish. It should be sparsely covered. Cover the ragù with sheets of cooked pasta, butting them side by side, not overlapping. Spread about a third of the ragù over the pasta.
Top with another layer of pasta. Spread the sheets with 3 tablespoons of the cream. Sprinkle with 3 slices of the prosciutto, 6 tablespoons of the cheese, 2 tablespoons of the raisins, and 3 tablespoons of the pine nuts. Sprinkle very lightly with a pinch of cinnamon.
Cover with another layer of pasta. Spread another third of the ragù over the pasta sheets and cover the ragù with pasta. Again spread on 3 tablespoons cream, the rest of the prosciutto, 6 tablespoons of cheese, 2 tablespoons of raisins, and the rest of the pine nuts. Dust with a pinch of cinnamon. Cover with a final layer of pasta, and cover it with the remaining ragù .
In a medium bowl, blend the remaining cream, the Parmigiano-Reggiano cheese, & remaining raisins. Stir in pinch of cinnamon. Spoon sauce to make

Steps:

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