Vs Lasagna Wcreme Fraiche Recipes

V'S LASAGNA W/CREME FRAICHE

Steps:

• NIGHT BEFORE:.
• Measure 2 cups heavy cream and place in medium bowl. To this add 4 tablespoons buttermilk or sour cream and stir to combine. Cover with plastic wrap and leave on your kitchen counter over night and don't bother with it. TRUST ME.
• NEXT DAY.
• Place your oven rack in center and line with aluminum foil, turning up the sides (this will catch any juices that spill over and will not cause the fire department to come to your house) Unless you're single and they're good looking then go for it!) BUT SAVE THE LASAGNA FIRST!
• This is the order you need to prep and you should have this done within 45 minutes to 1 hour. This doesn't include baking just prep and assembly. Now if you're good you have your water boiling, your sauce warming and your meat and veggies all going at the same time and your cheese already mixed. Now your not running around in circles in the kitchen trying to find ingredients. So while this is going you could clean up abit. :).
• NOODLES.
• Add a little oil and about 1 teaspoon salt to pot of water on stove and bring to boil. Once boiled add your noodles and boil just til aldente (not mush - it will finish baking in oven. Noodles should have just enough of a bite when tested) Transfer noodles to strainer and run some cold water over it. If they stick together slightly during assembly run alittle water and give the strainer a shake.
• While waiting for water to boil do the following:.
• SAUCE.
• Place your tomatoe sauce in a sauce pan and place on stove top on low (just enough) to warm and stir occasionally. (I stir it whenever I stir my other two pans.)
• VEGETABLES.
• Add 2 tablspoons oil to saute pan and heat. Chop your onion, peppers, garlic and add to pan (careful oil will be hot) then turn down to medium. Saute vegetable until slightly soft but not mushy and add your crushed tomatoes and turn burner down to medium low and allow to cook down some of the liquid (should be slightly thick not soupy). When done add salt to taste. (just don't salt too much - remember your seasoning all the ingredients individually) Set aside.
• MEAT.
• In a large bowl thoroughly combine your ground meats. Place a large enough saute pan to fit your meat on stove top and warm it up. Saute your meat until brown. When done season with garlic powder, pepper and little salt. Set aside.
• Cheese.
• In large bowl add ricotta stir to cream and then add eggs and mix well to combine. Add basil, oregano, parsley and 2 tablespoons of the parmesan cheese. Mix well to combine. Add salt to taste. Set aside.
• ASSEMBLY.
• Bring your ingredients in one place where you will assemble your meal. Everything sould be within your reach.
• Place a ladle of sauce on bottom of pan and swirl to coat. Make one layer of noodles slightly overlapping, scoop 3-4 large spoons (the one's you keep in the same drawer as your ladles NOT your soup spoons) onto the noodles add some sauce and spread (doesn't have to be perfect because it will spread and melt during baking. Next is some meat and then some vegetables tossed evenly (or there abouts). After this give a good 2 pinches of parmesan cheese and spread a thin layer of mozzarella. Place another layer of noodles and continue in this process until you've used all the meat and vegetalbes and ricotta.
• After each layer, with your hands, just press down slightly to flatten so that it all lays flat and uniform.
• You should have some sauce and mozarella and parmesan left. Your top layer should be noodles. Add just abit of sauce not too much just dot it.
• Now take your creme fraiche and spread it on top of your noodles and add some mozzarella and parmesan.
• Cover with aluminum foil and place on your rack covered in aluminum foil. Bake for 1 hour and then remove foil and brown top until just golden. Let sit for 15 minutes and then cut and enjoy.
• Have a gentle hand with the salt especially. Again, remember you're seasoning all your ingredients individually. I like doing this because I've found that seasoning like this gives every bite and fantastic flavor. But as always, SEASON TO YOUR TASTE NOT AN OTHERS.
• Hope you like it!

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

THE ULTIMATE MAKEOVER: LASAGNE

Steps:

• Make the meat sauce: heat oil in a large sauté pan, then tip in onion and fry for 5 mins until golden. Add carrots and garlic, then fry for 2 mins more. Stir in both meats, breaking up the pork with a wooden spoon. Cook over a high heat until the meat is no longer pink and the juices are released. Pour in wine, scrape the bottom of the pan as you stir, then cook for 1-2 mins until the liquid is reduced. Tip in tomato purée, tomatoes and 2 tbsp water, then stir to break up tomatoes. Add ½ tsp nutmeg and some pepper, cover, then simmer for 1 hr, stirring occasionally. Taste and add salt if you like. Mix in torn basil. Sauce can be chilled for up to 1 day.
• While the sauce is simmering, prepare the other layers. Tip the spinach into a large bowl and pour over boiling water. After 30 secs, tip spinach into a colander and put under cold running water briefly to cool. Squeeze to remove excess water. Beat the egg in a bowl, then mix with ricotta, parsley, a pinch of nutmeg and pepper. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, I find soaking improves the texture.) Drain well. Heat oven to 200C/fan 180C/gas 6.
• Start layering. Spread a few big spoonfuls of sauce to barely cover the base of an ovenproof dish (20 x 29 x 6cm deep). Cover with 2 sheets of lasagne, then spread over half the remaining sauce. Cover with 2 more lasagne sheets, then scatter spinach evenly over. Spread the ricotta mixture on top and cover with 2 more lasagne sheets. Spread with remaining sauce, then scatter over mozzarella and Parmesan to almost cover meat. Top with cherry tomatoes and some pepper, then cover loosely with foil.
• Bake for 35 mins, then remove foil and bake 5-10 mins more. Leave for a few mins, then scatter with basil and serve with salad.

FRENCH STYLE LASAGNA

Steps:

• Heat oven to 350°F. In 12-inch skillet, heat oil over medium heat. Add eggplant, squash, zucchini, onions and bell pepper; sauté until vegetables are tender. Stir in tomatoes, tomato sauce, basil, herbes de Provence and salt. Heat to boiling. Cook until thickened.
• Cook lasagna noodles as directed on package until almost al dente. Drain.
• Into 13x9-inch (3-quart) glass baking dish, spoon one-fourth of the vegetable mixture. Add layer of lasagna noodles; top with another one-fourth of vegetable mixture. Add sliced mozzarella, another layer of noodles and half of remaining vegetable mixture. Dollop crème fraîche over top. Add another layer of noodles and remaining vegetable mixture. Top with shredded mozzarella cheese and the Parmesan cheese. Cover dish with foil.
• Bake 30 minutes. Uncover; bake 15 minutes longer or until golden brown and bubbly.