TWO SAUCE WEEKNIGHT LASAGNA BOWLS
Classic lasagna in my family is made by layering thin lasagna noodles, preferable egg pasta, with layers of bechemel or white sauce, and a light meat sauce. Here, curly short-cut pasta is topped with the white sauce and topped with a rich meat sauce for mixing in.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat large pot of water to a boil, salt water and cook pasta to al dente.
- While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
- While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
- Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.
BAKED LASAGNA BOWLS
Baked Lasagna bowls are a great, make-ahead solution for busy weeknights. I reserve a few cups of my Bolognese or marinara sauce for exactly this purpose, but you can always use your favorite jarred sauce.
Provided by Michelle
Time 35m
Number Of Ingredients 7
Steps:
- Preheat your oven to 375°. Boil the pasta 1 minute less than the package instructs for al dente.
- Mix the herbs into the ricotta cheese and set aside 4 tbsp.
- Drain the pasta well. Mix in 3 cups of the sauce and all but the reserved 4 tbsp. of the ricotta cheese. Divide the mixture into 4 servings (just eyeball it). Into 4 ~20-oz. oven-safe bowls, layer 1/4 cup of sauce, 1 serving of the pasta/sauce/ricotta mixture, another 1/4 cup of sauce, and 1/4 cup of mozzarella cheese. Sprinkle with 1 tbsp. of Parmesan cheese.
- Set the bowls onto a baking sheet and place into the oven. Bake for 15 minutes, or until bubbly. Remove from the oven and top each bowl with 1 tbsp. of the herbed ricotta. Sprinkle with a pinch of parsley, if you'd like. Serve.
Nutrition Facts : Calories 884 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 45 grams fat, Fiber 7 grams fiber, Protein 54 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 bowl, Sodium 923 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
30 MINUTE LASAGNA BOWLS
Classic lasagna in my family is made by layering thin lasagna noodles, preferable egg pasta, with layers of bechemel or white sauce, and a light meat sauce. Here, curly short-cut pasta is topped with the white sauce and topped with a rich meat sauce for mixing in. - Rachael Ray
Provided by Brandess
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat large pot of water to a boil, salt water and cook pasta to al dente.
- While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
- While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
- Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing inches Garnish with parsley.
Nutrition Facts : Calories 473.5, Fat 18.8, SaturatedFat 8.2, Cholesterol 52.5, Sodium 1006.4, Carbohydrate 51.8, Fiber 2.6, Sugar 2.7, Protein 20.8
LASAGNA DOME RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, ground beef, salt, black pepper, tomato sauce, tomato paste, ricotta cheese, fresh basil, large egg, parmesan cheese, lasagna noodles, shredded mozzarella cheese, unsalted butter, all-purpose flour, milk, salt, freshly ground black pepper, shredded parmesan cheese, fresh basil, shredded parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375°F (190°C).
- Heat 2 tablespoons of olive oil in a large pot over high heat. Add the onion and garlic. Cook until starting to brown, stirring occasionally, 3-4 minutes.
- Add the beef, salt, and pepper. Cook until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir, 10-12 minutes.
- Add the tomato sauce and tomato paste, then reduce the heat to medium and bring the sauce to a simmer. Cook it down until the mixture becomes thick, about 15 minutes. Remove the pot from the heat and set aside.
- In a small bowl, combine the ricotta, basil, egg, and Parmesan. Stir until smooth. Set aside.
- Grease a large oven-safe metal bowl with the remaining tablespoon of olive oil, then lay about 25 lasagna noodles along the sides and bottom of the bowl, fanning them out in an overlapping pattern. The ends of the noodles should hang over the sides of the bowl.
- Slice the remaining lasagna noodles in half crosswise. These will serve as the layers between the meat and the cheese mixtures.
- Sprinkle half of the mozzarella into the bottom of the bowl on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly over the mozzarella, then lay half of the cut noodles over the sauce.
- Spread all of the ricotta mixture over the noodles, then layer with the rest of the noodles, then the rest of the mozzarella, and the rest of the meat sauce.
- Fold the edges of the lasagna noodles hanging over the sides of the bowl back towards the center, creating another overlapping pattern.
- Cover with foil and bake for about 45 minutes, until cooked through.
- Meanwhile, make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking continuously, for about 2 minutes until a paste forms.
- Add the hot milk and continue to whisk as the sauce thickens and comes to a boil. Season with salt and pepper and add the Parmesan. Reduce the heat to low, and cook, still whisking, for 2-3 minutes more.
- Invert the lasagna dome onto a cutting board.
- Pour the béchamel sauce over the dome and top with basil.
- Slice the dome, then top with more Parmesan and basil, if desired.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 24 grams, Fat 28 grams, Fiber 2 grams, Protein 32 grams, Sugar 5 grams
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