Sylvia Style Lasagna Recipes

MEXICAN LASAGNA SUIZA

Steps:

• Preheat broiler to high with rack at center oven.
• Gather your ingredients.
• Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
• In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
• Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
• Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
• In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
• Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
• Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
• Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
• Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.

SOUTHWESTERN LASAGNA

Steps:

• In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. , Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.

LISA'S LASAGNA

Steps:

• Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
• In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
• Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
• Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
• Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.

TEXAS STYLE LASAGNA

Steps:

• In a large skillet, brown& drain meat.
• Add seasoned salt, taco seasoning, tomatoes, tomato sauce, and green chilis.
• Mix well, simmer uncovered for 15 to 20 minutes.
• Separately, combine cottage cheese and eggs.
• In a greased 13x9x2 dish, layer half of the meat and sauce, 1/2 of the tortillas, 1/2 of the cottage cheese mix, and 1/2 of the shredded cheese.
• Repeat layers and bake uncovered at 350 degrees for 30 minutes.
• Let stand for 10 minutes.

RESTAURANT STYLE LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
• To make sauce- In a skillet, brown the ground beef until cooked through; drain grease and onions and peppers and cook until vegetables have softened.
• Add to skillet, browned ground beef mixture, mushrooms,oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
• In a 9x13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. Top with sliced mozzarella and provolove cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.