Steve Browns Lasagna Recipes

SLOW COOKER LASAGNA

Steps:

• Place the lasagna noodles in a 13 by 9-inch metal pan and pour over enough hot water to cover the noodles. Set aside until pliable, about 30 minutes. Drain the water from the noodles, separate, and set aside.
• Place the eggplant and zucchini in the bowl of a salad spinner. Sprinkle with the salt and purge for 20 minutes, tossing after the first 10 minutes. Remove the sausage from its casing and chop or pinch into 1/2-inch pieces. Set aside.
• Rinse the eggplant and zucchini under running water and spin until mostly dry.
• Use 4 pliable lasagna noodles to line the sides of a 3-quart slow cooker. Overlap the noodles slightly and press against the sides so they stick. Crush 1 tomato with your hand onto the bottom of the slow cooker. Cover with half of the sausage. Sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, and one-fourth of the goat's milk powder. Add one-fourth of the purged vegetables in a layer, slightly overlapping the pieces. Add one-fourth of the sliced mushrooms in a layer. Add one-fourth of the remaining noodles in a layer, cut to fit any gaps, slightly overlapping the pieces. Gently press down on the noodles before building next layer. Crush another tomato and place atop the noodles. Add half of the ground pork, sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, one-fourth of the goat's milk powder, one-fourth of the vegetables, and one-fourth of the mushrooms. Repeat 2 more times with the remaining ingredients. You will have 4 layers.
• Spread 2 tablespoons of the tomato juice from the can on the top of the last layer of the noodles. Set the slow cooker to low, cover, and cook for 5 hours. Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid. Turn off the slow cooker. Sprinkle with cheese. Cover and leave for 30 minutes. Brown the cheese, if desired, using a propane torch or heat gun.

GRILLED VEGETABLE LASAGNA

Steps:

• Preheat the oven to 350 degrees F and position one of the racks in the center.
• Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes.
• Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side.
• Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside.
• Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top.
• Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing.

THE ULTIMATE LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
• Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
• In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
• To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

STOVE-TOP LASAGNA

Steps:

• In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
• Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.

DAVE GROHL'S BADASS LASAGNA

Steps:

• Heat the oil and butter in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes. Add the garlic, celery, carrots and bay leaves and cook, stirring frequently, until soft, about 10 minutes.
• Turn the heat up to medium-high. Add the plant-based ground beef alternative and break up with a fork if necessary. Add the tomato paste and marinara sauce and cook until bubbly, about 2 minutes.
• Splash in the red wine and cook until it has evaporated. Remove the bay leaves, then pour in the broth and add the nutmeg, 3 pinches of salt and a sprinkle of pepper.
• Simmer uncovered, stirring occasionally and adding a splash of water if dry, until the sauce has darkened and thickened and all the flavors have infused, about 2 hours.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C) with a rack in the center. Grease an 8-by-12-inch broiler-safe baking dish or lasagna pan with butter.
• Spoon a thin layer of sauce into the bottom of the pan. Top with a layer of 3 pasta sheets, followed by a third of the remaining sauce and a third of the mozzarella and Parmesan. Repeat the layers with the pasta, sauce and cheeses twice more until you have 3 layers in total.
• Cover the dish with aluminum foil and bake until the lasagna is bubbling and the cheese is melted, about 25 minutes.
• Remove the foil and turn the oven to broil, keeping the lasagna on the center rack. Cook to crisp the top, being careful not to let it burn, 10 to 15 minutes more.
• Let cool for 15 minutes. Then it's ready to eat.

CROWD-SOURCED MEAT LASAGNA

Steps:

• Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
• Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
• Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
• Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
• Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
• Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.

MOM'S LASAGNA, FALL VERSION

Steps:

• Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble.
• For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
• For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
• Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet.
• To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour.
• Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving.

BRENDA'S LASAGNA

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
• In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
• Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

SUMMER STOVE-TOP LASAGNA RECIPE BY TASTY

Steps:

• Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-low heat. Add the garlic and cook for about 1 minute, until the garlic starts to soften but not brown. Add the oregano and parsley and cook for about 30 seconds more, until fragrant. Add the Swiss chard and salt and cook until the chard wilts, 2-3 minutes. Remove from skillet and set aside. Wipe out the pan.
• Make the béchamel: Melt the butter in the same skillet over medium-low heat. Add the garlic to the pan and cook until softened and fragrant, but not browned, about 1 minute. Add the flour and cook, whisking constantly, for about 2 minutes, until the mixture bubbles but has not yet started to brown.
• Slowly stream in the warm milk, starting with just a few splashes, whisking constantly. The mixture will be very clumpy at first, but will eventually come together as a thin sauce. Cook until the mixture begins to simmer, and then reduce the heat to low and cook, still stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Add the salt, pepper, cayenne, and nutmeg and whisk to incorporate. Pour the béchamel into a liquid measuring cup, but do not scrape out the pan. You want a thin coating of sauce left in the bottom of the skillet.
• Assemble the lasagna: Add the olive oil to the pan and whisk into the béchamel.
• Pour warm water into a glass baking dish. Dip each lasagna noodle in the warm water for a few seconds, then lay in the skillet, breaking as needed to fit. Once you have a single layer at the bottom of the pan, top with ⅓ of the béchamel, ⅓ of the frozen peas, ⅓ of the sautéed Swiss chard, ⅓ of the mozzarella, and ⅓ of the Parmesan. Repeat to make 2 more layers with the remaining ingredients.
• Cover the skillet with 2-3 layers of foil and seal tightly to ensure no steam escapes.
• Cook the lasagna over medium-low heat for 30-45 minutes, until a toothpick slides easily through the noodles.
• Uncover the lasagna and top with the basil. Serve immediately.
• Enjoy!

STEVE BROWN'S LASAGNA

Steps:

• Melt the beef fat in a large pot.
• Fry the onion until it begins to turn golden.
• Add the sirloin, and fry until the moisture is nearly gone.
• Add the garlic, aniseed, nutmeg, and black pepper, fry until it all is as browned as you like.
• Add the remaining sauce ingredients, and allow to simmer for half an hour.
• Once the sauce is done simmering, mix together the cheese mixture ingredients.
• Set aside 1 cup of sauce.
• If you're going to bake this right away, pre heat oven to 350.
• Grate the cheese, and set aside 1 cup of mozzarella. Mix that 1 cup of mozzarella with the 80g of parmesan, and set aside for the topping.
• Mix the semolina flour and eggs. You can begin with a fork, but you'll have to knead it by hand in the end. Add some water, about a teaspoon at a time, if it's too crumbly.
• Divide the pasta dough into four even balls.
• Use a pasta roller to make one ball into sheets to fit a 13x9 pan.
• Soak the sheets in hot water for 3-5 minutes, then lay them in a greased 13x9 pan.
• Cover the sheets with 1/4 the remaining sauce.
• Cover the sauce with 1/4 the remaining mozzarella.
• Cover the mozzarella with 1/4 the cheese mixture.
• Roll out the next ball of dough and soak it as you did before. Top with sauce, mozzarella, and cheese mixture. Do this two more times so that you have four layers.
• Cover with the reserved mozzarella and parmesan.
• Cover the cheese with small dollops of the reserved sauce.
• The lasagna can be covered and refrigerated at this point, or baked immediately.
• Bake for 45 minutes (55-60 minutes if it was refrigerated), allow to sit 15 minutes before serving.