Sunday Lasagna Recipes

SUNDAY LASAGNA

Steps:

• Preheat oven to 375°.
• Make marinara sauce: heat oil, garlic, and crushed pepper flakes in a large pot over medium heat until garlic speaks by sizzling in oil.
• Add in ground meat and onion; cook for 10 minutes, until onion is very soft and sweet.
• Add in tomatoes, basil, oregano, and salt; bring to a bubble; decrease heat and simmer 10 minutes.
• Meanwhile, combine filling ingredients in a bowl.
• Line a lasagna pan with a couple ladles of sauce (about ½ cup).
• Place a layer of lasagna noodles on top of sauce; cover with a layer of cheese filling.
• Add a touch of grated cheese and a few dots of sauce.
• Place another layer of noodles in pan going in opposite direction, breaking pasta if needed to make it fit.
• Repeat process until pan is full.
• Top with mozzarella cheese.
• Cover pan with plastic wrap, then foil.
• Place in oven and cook 45 minutes to 1 hour, or until liquid is absorbed and noodles are tender.
• Uncover and place under broiler to brown cheese.

VICTORIA GOTTI'S SUNDAY LASAGNA

Steps:

• In a large mixing bowl, combine the ricotta, 3/4 pound of the mozzarella, 3/4 cup of the romano cheese, the eggs, milk, and the salt and pepper. Whisk the mixture by hand until it looks creamy and the ingredients are evenly blended. Cover and refrigerate for 1 hour.
• Heat 1/2 cup of the oil in a large skillet over medium heat. Add the onion, garlic, and sausage. Saute for 6 minutes, stirring so it doesn't stick.
• In a large suacepan, heat the sunday gravy. Stir in the sausage. Cover the saucepan and simmer over low heat, stirring occasionally, for 10 minutes.
• Preheat the oven to 350°F.
• In a large pot filled with boiling water, place the noodles and the remaining 2 tbl of oil. Cook the noodles until al dente, about 6-8 minutes. Drain and rinse in cold water, set aside.
• Spread a thin layer of the sauce on the bottom of a lasagna pan, place a single layer of noodles over the sauce.
• Top the noodles with another ladle of sauce.
• Drain and excess liquid from the refrigerated ricotta mixture, and spoon 1/4 of the mixture over the first layer of noodles and sauce. Repeat the process three times, layering noodles, sauce, and cheese four times (there should be 4 layers total) and end with a layer of sauce. Sprinkle the remaining mozzarella, 1/4 cup romano, and oregano and parsley flakes on top.
• Bake the lasagna for 40 minutes, or until the cheese on top is golden and bubbling.
• Allow the lasagna to cool for 30 minutes before serving.

MEATLESS MONDAY LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.
• Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.
• While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms; saute until tender, 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted, about 3 minutes.
• Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.
• Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.