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Reply
| | From:  Genie· (Original Message) | Sent: 10/14/2007 11:20 AM |
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Reply
| | | From: Genie· | Sent: 8/1/2008 1:50 AM |
| Easy Lasagna
A super easy and fast beef lasagna recipe. It is made
with a prepared sauce, and requires no boiling of the
noodles.
1 lb. lean ground beef
1 onion, chopped
1 can (4.5 oz.) mushrooms, drained
1 jar (28 oz.) spaghetti sauce
1 carton (16 oz.) cottage cheese
1 pint part skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 pkg. (16 oz.) dry lasagna noodles
2 cups shredded mozzarella cheese
1. In a large skillet, cook and stir ground beef until
brown. Add mushrooms and onions; saute until onions are
transparent. Stir in pasta sauce, and heat through.
2. In a medium size bowl, combine cottage cheese, ricotta
cheese, grated Parmesan cheese, and eggs.
3. Spread a thin layer of the meat sauce in the bottom of
a 9" x 13" baking pan. Layer with uncooked lasagna noodles,
cheese mixture, mozzarella cheese, and meat sauce. Continue
layering until all ingredients are used, reserving 1/2 cup
mozzarella. Cover pan with aluminum foil.
4. Bake in a preheated 350º F., (175º C) oven
for 45 minutes. Uncover, and top with remaining half cup
of mozzarella cheese. Bake for an additional 15 minutes.
Remove from oven, and let stand 10 to 15 minutes
before serving.
Makes 8 servings.
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Reply
| | | From: Genie· | Sent: 8/7/2008 9:49 PM |
| CHICKEN LASAGNA FLORENTINE
9 lasagna noodles, cooked and drained
1 (10 oz.) pkg. of frozen, chopped spinach, drained
2 c. diced chicken
1 1/2 tsp. Italian seasoning
Nutmeg to taste
2 eggs
1/2 c. or 4 oz. Mozzarella cheese, shredded
WHITE SAUCE:
1/4 c. butter
1/4 c. flour
2 tsp. garlic powder
1 chicken bouillon cube
2 c. skim milk or 2 c. half & half
1/4 c. Parmesan cheese
1/4 c. Romanoff cheese
OTHER INGREDIENTS NEEDED:
4 oz. Mozzarella cheese, for top of lasagna at the end
Cook lasagna noodles and drain.
Drain spinach.
Combine diced cooked chicken with spinach, eggs, Mozzarella
cheese, Italian seasoning and nutmeg in a bowl.
For White Sauce - melt butter over low heat in a saute pan.
Add garlic, chicken bouillon and 1/4 cup flour.
Stir. Remove from heat.
Slowly add Parmesan cheese and Romanoff cheese.
Stir with a wooden spoon until melted.
Remove from heat.
White sauce should be thick and creamy.
Layer lasagna in a 13 x 9 inch pan lightly rubbed with butter.
Layer 3 noodles, 1/2 of chicken-spinach mixture, 1/3 of White
Sauce, 3 noodles, 1/2 of chicken- spinach mixture, 1/3 of White
Sauce, 3 noodles, 1/3 of White Sauce.
Bake lasagna at 350 degrees for 25 minutes.
Sprinkle 4 ounces of Mozzarella cheese on top and bake for 5 to
10 minutes or until melted.
Serves 8-10.
May be assembled in the morning before dinner.
Does not freeze well, however.
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Reply
| | | From: Genie· | Sent: 8/8/2008 5:39 AM |
Creamy Turkey-Broccoli Lasagna (Serves 6-8) I N G R E D I E N T S 1/2 medium onion 1 cup sliced mushrooms 1 Tbs vegetable oil 3 cups cooked turkey, cubed 1 can cream of mushroom soup (10.75 oz) 1 can cream of chicken soup (10.75 oz) 1 cup sour cream 1/2 tsp garlic powder 1 cup grated Parmesan cheese 8 oz. lasagna noodles, cooked by package directions 2 1/2 cups grated cheddar cheese 12 oz package of frozen broccoli D I R E C T I O N S Saute onion and mushrooms in oil, then mix first nine ingredients in a large bowl. Line bottom of a 9 x 13 baking dish with half the cooked noodles and spread half of the turkey mixture over the noodles. Sprinkle on 1 cup cheddar cheese and the broccoli. Place another layer of noodles and spread on the rest of the turkey mixture. Bake at 350°F for 30 minutes. Top with remaining cheese and bake 15 minutes more, or until cheese on top is hot and bubbly.
This recipe won first place in the 2000 Utah State Fair turkey cooking contest. Contributed by Rebekah Clements, Ogden, Utah. | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 2:20 AM |
| Lasagna with Sausage Ragu
7 TB butter
1 TB vegetable oil
1/2 cup onion, finely diced
1/2 cup carrots, peeled and finely diced
1/2 cup celery, finely diced
1 lb. bulk sweet Italian sausage OR 1 lb. sausage links removed from their
casings
1-1/2 tsp. salt
4 cups whole milk
1/2 cup dry white wine
1 can (28 oz.) crushed tomatoes, undrained
Ground black pepper
1/4 cup flour
1/4 tsp. grated nutmeg
12 oz. lasagna noodles
1 cup Parmesaon, shredded or grated
In a large, heavy bottomed sauce pan, melt 2 TB butter in oil over medium
heat. Add onion and
cook until golden, about 5 minutes. Add carrots and celery and cook 5 more
minutes. Add sausage
and 1/2 tsp. salt, breaking up meat with a wooden spoon, and cook until meat
loses its raw color.
Add 1 cup milk and cook over medium heat, stirring, until completely
absorbed, 10 to 12 minutes.
(The milk will appear quite curdled at this point; don't be alarmed.) Add
wine and cook until reduced
by half, about 3 minutes. Add tomatoes, bring to a boil, lower heat, and
gently simmer, uncovered,
2 hours. Season with salt and pepper to taste.
After the ragù has cooked for 1-1/2 hours, make the béchamel by melting
remaining 5 TB butter in
a heavy bottomed sauce pan over medium heat. Add flour and cook, stirring
constantly, until it turns
light golden brown, about 5 minutes. Slowly drizzle in remaining 3 cups milk,
whisking constantly. Bring
to a simmer and continue to cook, whisking, until thickened, about 10
minutes. Season with remaining
1 tsp. salt, nutmeg, and pepper to taste.
Preheat oven to 375° F. Cook lasagna noodles according to package directions,
being careful not to over
cook. Drain and lay flat on dish towels, making sure the noodles do not
overlap. Butter the bottom of a
9" x 13" baking dish and coat with about 1/2 cup of ragù. Add a single layer
of noodles (for most brands
this is 4 sheets per layer).
Spread on 1/3 of the béchamel; top béchamel with 1/4 of the remaining ragù,
then 1/4 of the parmesan.
Repeat layering two more times, covering final layer with remaining ragù and
parmesan. 5. Cover lasagna
with buttered aluminum foil and bake 20 minutes. Uncover and bake an
additional 10 minutes, or until the
top browns slightly. Let sit 15 minutes before serving.
Makes 6 to 8 servings.
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:38 AM |
| Lasagna Lasagna Sauce (There are 2 parts to this recipe)
2 lb. sausage
2 T. olive oil
3 garlic cloves
4 1/2 t. oregano
1 onion
2 1/2 t. basil
3 1/2 t. parsley
2 1/2 t. garlic powder
Salt & pepper to taste
2 t. cajun seasoning
2 t. sugar
(1) 28 oz. can tomato sauce (¾ ) can water
(2) 6 oz. tomato paste (2 cans water)
(1) 16 oz. diced tomatoes
2 cans mushrooms
Chop 3 garlic cloves, add garlic to olive oil & cook until garlic bubbles. Add the onion, turn to medium low. Simmer on low heat about 5 minutes. While simmering, add other ingredients & mix well. Stir every couple minutes. Do this for about 10 minutes. Cover and simmer an additional 10 minutes.
Lasagna Filling
6 lasagna noodles
1 pkg. Italian seasoning
(2) 8 oz. blocks Mozzarella cheese
1 pkg. shredded Mozzarella
1 lb. Ricotta cheese
1 C. Parmesan cheese
1/4 C. parsley
1 t. basil
Dash pepper
Dash salt
Olive oil
Egg
Combine ricotta cheese, egg, mozzarella, ½ C. Parmesan cheese, ¼ C. parsley, dash black pepper & 1 t. basil. Mix well with fork & set aside. Spoon small amount of lasagna sauce on bottom of pan. Layer noodles, then dollop lasagna filling about 2�?apart; carefully spread out. Top with mozzarella cheese slices, spoon lasagna filling on top of this. Sprinkle ½ of the Parmesan cheese mixture on top of this. Repeat process. Cover pan. Cook 45 minutes. Remove foil & cook 10 more minutes. Take out and let sit 10 more minutes before serving.
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:44 AM |
Simple Sausage Lasagna 1 Lb. Bulk Pork Sausage 1 26 Oz. Jar Spaghetti Sauce ½ Cup Water 2 Eggs, beaten 1 24 Oz. Carton Cottage Cheese 1/3 Cup Parmesan Cheese 1 to 2 Tbsp. Dried Parsley Flakes ½ tsp. EACH Garlic Powder, Pepper, Dried Basil and Oregano 9 Uncooked Lasagna Noodles 3 Cups Shredded Part-Skim Mozzarella Cheese In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, Parmesan cheese, parsley and seasonings. Spread ½ cup meat sauce into a greased 13 x 9 x 2 inch baking dish. Layer with 3 noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice. Cover and bake at 375 degrees for 45 minutes. Uncover; bake 10 minutes longer or until noodles are tender. Let stand for 15 minutes before serving. | |
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Reply
| | | From: Genie· | Sent: 9/15/2008 3:01 AM |
HOMEMADE LASAGNA 2/3 pound lean ground beef
1 tablespoon butter
2 onions or 1 large onion
1 pound (approximately) of tomatoes -- slice & crush
2 tablespoons of tomato paste
1 beef bouillon cube
a dash of garlic powder
1 teaspoon dried basil
salt and pepper to taste
10-12 uncooked lasagna noodles
SAUCE
1 tablespoon butter
3 tablespoons of all-purpose flour
2 cups of milk
1 1/4 cups shredded mozzarella cheese
salt, pepper and nutmeg to taste PREPARATION: 1. Saute' ground beef in a skillet in butter until it loses its pink color. Transfer to a pot. 2. Peel and chop onions. Saute' until transparent. Add to meat. Add tomatoes, tomato paste, bouillon cube, minced garlic and seasonings. Cook over medium low heat, covered, for about 20 minutes. 3. For sauce, melt butter in a sauce-pan. Add flour. Stir to combine. Add milk, stirring. Cook for 3 minutes until thickened. Add most of the cheese. Let melt. Season to taste with salt, pepper and nutmeg. 4. Pour half the sauce in bottom of an oven-proof casserole. Cover with lasagna noodles. Layer with meat sauce and lasagna noodles. Pour remaining sauce over top. Sprinkle with remaining cheese. Bake at 400 degrees F. for about 20 minutes. TIP: Substitute ground chicken for half of ground meat to make the lasagna leaner. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 6:59 PM |
Creamy Broccoli Lasagna
9 uncooked lasagna noodles
1/4 cup chopped onion
1/4 cup Butter
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2-1/2 cups 2% Milk
6 cups broccoli florets
1-1/2 cups 4% Cottage Cheese (small-curd)
2 jars (4-1/2-oz. each) sliced mushrooms, drained
2 packages (6-oz. each) sliced Swiss cheese Cook noodles according to package directions. Meanwhile, in a large saucepan, saut�?mushrooms and onion in butter until tender. Add the flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli; cook for 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles. In a greased 13in.x 9in.x2in. baking dish, layer three noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and broccoli is tender. Let stand for 10 minutes before cutting. Makes 12 servings. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:21 PM |
Zucchini Lasagna - 1 lb. lasagna
- 3 or 4 zucchini - no larger than about 8" each
- 1 lb. lean ground beef
- 1 cup chopped onion
- 2 cloves garlic - minced
- 1 can (16 oz.) tomato sauce
- 1 small can tomato paste
- 1/2 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/4 cup fresh basil - chopped
- 1/4 tsp. black pepper
- 12 oz. shredded mozzarella cheese
- Parmesan cheese - grated
Preparation -
Cook the lasagna according to package directions for al dente, then drain and set aside. Saute the ground beef, onion and garlic in a large skillet until the beef is browned. Add the tomato sauce and spices. Simmer for 45 to 50 minutes. To prepare the zucchini.... Cut each zucchini in half. Place the zucchini halves in a large covered pot with 1" to 2" of water. Bring to a low boil, then simmer for about 3 or 4 minutes. Drain off the water. Cut the zucchini halves, lengthwise, into 1/4" to 1/2" thick slices. Spray a lasgna pan with non-stick cooking spray. Arrange a layer of lasagna noodles. Add a layer of cooked zucchini slices, then a layer of sauce, then a layer of mozzarella cheese. Repeat, then top with grated Parmesan cheese. Cover loosely with foil and bake at 350º for 35 to 40 minutes. Remove the foil and bake for an additional 10 minutes. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 8:38 PM |
| Bacon Colby Lasagna
1 lb. ground beef
1 medium onions, chopped
1 lb. sliced bacon, cooked and crumbled
1 can (15 oz.) tomato sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 TB sugar
1/2 tsp. salt
12 lasagna noodles, cooked and drained
4 cups (32 oz.) shredded Colby cheese
In a Dutch oven, cook beef and onions over medium heat until meat is no
longer pink; drain.
Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated
through.
Spread 1 cup meat sauce in a greased 9" x 13" baking dish/pan.
Layer four noodles, 1-2/3 cups meat sauce and 1-1/3 cups cheese in dish.
Repeat layers twice.
Cover and bake at 350° F., for 40 minutes. Uncover; bake 5to 10 minutes
longer
or until bubbly. Let stand for 15 minutes before cutting. Makes 12 Servings.
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:52 AM |
Meatball Lasagna
Meatballs:
5 slices soft bread
2 pounds hamburger
3 eggs
1 small onion, finely minced
1 tablespoon ground oregano
2 tablespoons finely chopped Italian parsley
1/4 cup finely chopped basil
1/4 cup finely grated Parmesan cheese
1/4 cup finely grated Romano cheese
salt and pepper
Sauce:
2 tablespoons extra virgin olive oil
1 medium onion
1 stalk celery
1 red bell pepper
5 cloves garlic
3 tablespoons balsamic vinegar
1/2 cup sliced black olives
2 28 ounce cans crushed tomatoes
14 ounces can diced tomatoes
1 cup sliced, sun dried tomatoes
3/4 cup red wine
2 tablespoons turbinado sugar
1 cup chopped fresh basil
1 tablespoon ground, toasted fennel seeds
(Toast them over medium heat in a small skillet for about 8 minutes).
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon lemon juice
3 tablespoons brandy, optional
12 lasagna noodles
2 cups ricotta cheese
1 pound sliced Provolone cheese
1 cup grated Parmesan cheese
Meatballs: Process the bread slices in a food processor until you have medium fine crumbs. Place in a large bowl. Add the rest of the ingredients and mix together. Form into small meatballs, about 2 inches in diameter. Tomato Sauce: Dice onion, celery and red bell pepper. Peel and thinly slice the garlic cloves. Heat 2 tablespoons olive oil in a large Dutch oven or large sauce pan over medium heat. Add onion, celery and red pepper and saute for 5 minutes. Add garlic and saute 2 minutes. Add balsamic vinegar. Stir and let reduce for 2 to 3 minutes. Add olives and sun dried tomatoes. Add two 28 ounce cans crushed tomatoes, one 14 ounce can diced tomatoes, sugar and 3/4 cup red wine. Stir in basil, fennel seeds, salt and pepper. Add meatballs to sauce, cover and simmer over low heat for 1/2 hour. Remove cover and continue to simmer slowly for about 1 1/2 hours more, until sauce is reduced to a near paste. Should be a consistency between tomato sauce and tomato paste. This allows the flavors of the sauce to intensify. The consistency can be one of your personal preference, but the more it reduces, the more the flavor intensifies. Add the lemon juice and the brandy and allow to cook for about 3 more minutes. Cook the lasagna noodles according to package directions. Drain immediately in cold water. Arrange pieces flat in single layer on clean, dry towels until ready to use. Preheat oven to 375F. Ladle half the sauce into a 17.5 x 12 inch lasagna pan. Cover with half the noodles, half the ricotta cheese and half the Provolone. Repeat. Cover with Parmesan cheese. Bake for 30 minutes. Broil for 5 minutes or until cheese is slightly browned. | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:21 AM |
| Lasagna Florentine alla Lucia | | | Ingredients | - 9 uncooked lasagna noodles
- 3 cups milk
- 1/4 cup flour
- 1 teaspoon garlic salt or more to taste
- 2 tablespoons butter
- 1 tablespoon Italian Seasoning or more to taste
- 2 (9-10 oz.) package frozen spinach, thawed and squeezed to drain
- 1 pound ricotta
- 2 cups shredded mozzarella
- 1/4 - 1/3 cup grated Parmesan or Romano cheese
| | Preparation | | Cook lasagna noodles to desired doneness. Drain and rinse with water. Heat oven to 350F. In a bowl combine milk, butter, flour and spices, blend well. Cook over medium heat until mixture boils and thickens. (I find it easier to use a double boiler to make the sauce.) Reserve 3/4 cup for top layer of lasagna. Stir spinach into the remaining sauce. In a bowl, combine ricotta and mozzarella. Spread 1/2 cup of spinach sauce in the bottom of a 13X9 inch (3 quart) baking dish. Top with 3 lasagna noodles, half of the cheese mixture and half of the remaining spinach sauce, repeat layers. Top with the last 3 noodles and reserved 3/4 cup of sauce. Sprinkle with Parmesan or Romano cheese. Bake at 350F for 30-40 minutes. Let stand 5-10 minutes for easier serving. Serves 4-6. | | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:52 AM |
MOM'S BEST LASAGNA SERVES 10 INGREDIENTS - 2 pounds uncooked lasagna noodles
Meat Sauce - 2 slices homemade-style bread
- 1/4 cup milk
- 2 pounds ground beef (I prefer ground chuck)
- 2 eggs
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons dried parsley
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 pounds Italian link sausage
- Olive oil
- 1 large onion, chopped
- 8 large cloves garlic, minced
- 1 large (2 pounds) cans whole tomatoes (preferably no-salt) crushed with juices
- 1 large (2 pounds) can tomato sauce (preferably no-salt)
- 1 large (15-ounce) can tomato puree
- 1-1/2 tablespoons dried oregano
- 1-1/2 tablespoons dried basil
- 4 tablespoons (1/4 cup) dried parsley
Ricotta Cheese Mixture - 2-1/2 pounds ricotta cheese
- 1 10-ounce bag frozen spinach, thawed and thoroughly drained
- 2 extra-large eggs
- Salt and pepper to taste
Additional Ingredients for Assembly - 1-1/2 pounds grated Mozzarella cheese
- 1/2 pound freshly grated Parmesan and/or Romano cheese
For the Lasagna Noodles: Cook accordng to package directions for al dente. Drain well and drape, as separately as possible, over the pot and colander until ready to use. For the Sauce: Soak the bread slices in the milk. Squeeze out the excess juice and crumble into coarse pieces, reserving the excess milk. Mix the ground beef with the bread, milk, and next 7 ingredients. Combine very well with hands. Form into 1-1/2 inch balls. Heat a large fry pan over medium-high heat. Add enough olive oil to lightly coat the bottom. When hot, add meatballs and fry until browned on all sides. Remove from pan and place on plate. Cut sausage into approximately 2-inch lengths. Add to hot pan. Fry until browned on all sides. Remove to plate. In a large sauté pan, stock pot or Dutch oven, heat about 2 tablespoons of olive oil over medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for 1 more minute. Then add the crushed tomatoes, tomato sauce, tomato puree and remaining sauce seasonings. Simmer over low heat approximately 5 minutes. Remove enough of the sauce and place in the meat fry pan to deglaze; return to the sauce pot. Place the meatballs and sausage in the sauce and continue to cook, partially covered over low or medium-low heat for about 60 minutes. Remove meat from sauce and save for reheating later. Taste sauce and adjust seasonings. Allow to cool before assembly. To make Ricotta Cheese mixture: If possible, place the ricotta cheese in a large strainer or sifter and allow the moisture to drain for approximately 45 minutes. I do this because I find most brands contain more moisture than years ago. Discard the liquids and place cheese in large bowl; add eggs, spinach, seasonings and stir until well-combined. To assemble: Layer ingredients in a large lasagna pan (you might need two pans depending on size) in the following order: sauce, noodles, ricotta mixture, mozzarella and Parmesan/Romano. The last layers should be noodles and sauce. Baking and Serving: Preheat oven to 350° F. Cover lasagna tightly with foil. Bake for 1 hour. Meanwhile, reheat the meat in the leftover sauce. To serve, cut the lasagna into serving-size squares. Place the meat in a serving bowl and the extra sauce in a gravy boat or bowl. Pass extra grated cheese. | |
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