Bill And Maddys Lasagna Recipes

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BEST VEGETARIAN LASAGNA BOLOGNESE (WITH SPINACH-RICOTTA & BéCHAMEL)



Best Vegetarian Lasagna Bolognese (with Spinach-Ricotta & Béchamel) image

This is the best vegetarian lasagna bolognese! It's layered with slow-cooked vegan bolognese sauce (made with mushrooms, lentils & walnuts), mozzarella cheese, and a spinach-ricotta mixture, then topped with creamy béchamel sauce, and baked to bubbly, golden-brown perfection.

Provided by Maddy's Avenue

Categories     Main Dish

Time 1h

Number Of Ingredients 17

1 pot of vegan bolognese sauce, already made
4 packed cups fresh spinach (200g) OR a 10-oz pack frozen spinach
olive oil
2 cups ricotta cheese
1/2 cup parmigiano-reggiano cheese, grated
1 egg
1 small pinch ground nutmeg
1/2 tsp freshly cracked black pepper
1/2 tsp salt
2 tbsp butter
2 tbsp flour
2 cup milk of choice, warmed (I use unsweetened almond milk)
1 cup shredded mozzarella
1/4 tsp salt
1 pack of no-boil/oven-ready lasagna sheets (or make them from scratch - see notes)
Fresh parsley, roughly chopped, to garnish
Black truffle oil, to lightly drizzle

Steps:

  • Use this recipe to prepare the vegan bolognese sauce. I recommend making it one day ahead, as it needs to cook low and slow for 3.5 hours. Plus, the flavors intensify in the fridge.
  • For fresh spinach, heat a pan on low heat, add in a splash of olive oil, then wilt the spinach completely. Allow it to cool, then, with your hands, squeeze out the excess moisture. For frozen spinach, defrost it, then, with your hands, squeeze out the excess moisture.
  • In a bowl, mix together the wilted spinach, ricotta cheese, parmigiano-reggiano cheese, an egg, nutmeg, salt, and pepper. Set the bowl aside.
  • In a pan over medium heat, melt the butter completely, then whisk in the flour. Continue whisking vigorously for one minute to cook the flour. Add in a small splash of pre-warmed milk, and whisk. Continue whisking in the warm milk, a little at a time. If any lumps form, just keep whisking. The sauce should become thick. Bring the sauce to a low boil, and continue whisking for 2-3 minutes. Whisk in the mozzarella cheese ans salt, allowing it to melt. Turn off the stove.
  • First, preheat the oven to 395°F/200°C. Then, in your lasagna baking dish, add about 1/2 cup of bolognese sauce to the bottom of the pan, and spread it across to make a thin layer. Add a layer of pasta sheets. Smooth an even layer of the spinach-ricotta mixture atop the pasta sheets, about 1 to 1.5 cups. Then, smooth over an even layer of the bolognese sauce, about 1 to 1.5 cups. Sprinkle on an even layer of shredded mozzarella cheese. Starting again with the lasagna sheets, repeat this pattern until the pan is almost full to the top, and you can barely fit another layer. After the last layer of pasta sheets go on, spread on another layer of bolognese sauce. Quickly re-whisk the béchamel sauce and pour it over the top of the bolognese sauce. Sprinkle on a bit more mozzarella.
  • Cover the lasagna with a sheet of foil to retain moisture, but ensure the foil is not touching the béchamel sauce. Bake the lasagna on the middle rack of your oven for about 30-35 minutes, or until the pasta sheets are just cooked through. Remove the foil, turn your oven onto the broil setting (or the highest heat), and move the lasagna to the top rack. With a very watchful eye, allow the lasagna to bubble up and become golden-brown - with some darker brown spots too! If necessary, carefully turn the dish around to achieve an even broil across the top. This should take about 5-10 minutes. Remove the lasagna from the oven, recover with foil (but ensure it's not touching the top layer), and allow it to cool and set for about 20-30 minutes before digging in!
  • If desired, use a spoon to smooth over a drizzle of truffle oil and garnish with fresh parsley!

MOM'S LASAGNA, FALL VERSION



Mom's Lasagna, Fall Version image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 24

Kosher salt
One 2-pound box lasagna noodles
Olive oil, for drizzling
8 ounces shredded mozzarella
Freshly grated Parmesan, for serving
1/4 cup olive oil
8 ounces ground beef
Kosher salt and freshly ground black pepper
1 small to medium butternut squash, peeled and diced (about 8 ounces)
1 large yellow onion, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, thinly sliced
3 tablespoons tomato paste
1 cup dry white wine
Two 28-ounce cans crushed tomatoes
Small bundle fresh thyme, tied with butcher's twine
6 tablespoons unsalted butter
1/2 cup flour
2 1/2 cups whole milk
1 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 pounds whole-milk ricotta
1 cup grated pecorino or Parmesan
2 large egg yolks, beaten

Steps:

  • Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble.
  • For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
  • For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
  • Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet.
  • To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour.
  • Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving.

DAVE GROHL'S BADASS LASAGNA



Dave Grohl's Badass Lasagna image

Dave Grohl shared this family favorite with me, and it's the best lasagna I have ever tasted! I make mine dairy free by swapping out the butter for 4 extra tablespoons of olive oil and the mozzarella and Parmesan with vegan alternatives.

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 17

6 tablespoons olive oil
4 tablespoons lightly salted butter, plus more for greasing the pan
3 small onions, finely chopped
4 cloves garlic, minced
3 stalks celery, finely chopped
2 carrots, peeled and finely chopped
2 bay leaves
2 1/2 pounds plant-based ground beef alternative
3 tablespoons tomato paste
7 ounces marinara sauce or tomato passata
1 1/2 cups red wine
1 1/2 cups vegetable broth
4 pinches ground nutmeg
Sea salt and freshly ground black pepper
9 no-boil lasagna sheets
14 ounces whole milk mozzarella, coarsely grated
2 ounces grated Parmesan

Steps:

  • Heat the oil and butter in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes. Add the garlic, celery, carrots and bay leaves and cook, stirring frequently, until soft, about 10 minutes.
  • Turn the heat up to medium-high. Add the plant-based ground beef alternative and break up with a fork if necessary. Add the tomato paste and marinara sauce and cook until bubbly, about 2 minutes.
  • Splash in the red wine and cook until it has evaporated. Remove the bay leaves, then pour in the broth and add the nutmeg, 3 pinches of salt and a sprinkle of pepper.
  • Simmer uncovered, stirring occasionally and adding a splash of water if dry, until the sauce has darkened and thickened and all the flavors have infused, about 2 hours.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C) with a rack in the center. Grease an 8-by-12-inch broiler-safe baking dish or lasagna pan with butter.
  • Spoon a thin layer of sauce into the bottom of the pan. Top with a layer of 3 pasta sheets, followed by a third of the remaining sauce and a third of the mozzarella and Parmesan. Repeat the layers with the pasta, sauce and cheeses twice more until you have 3 layers in total.
  • Cover the dish with aluminum foil and bake until the lasagna is bubbling and the cheese is melted, about 25 minutes.
  • Remove the foil and turn the oven to broil, keeping the lasagna on the center rack. Cook to crisp the top, being careful not to let it burn, 10 to 15 minutes more.
  • Let cool for 15 minutes. Then it's ready to eat.

BUDDY VALASTRO'S GRANDMA MADDALENA'S SAUSAGE LASAGNA



Buddy Valastro's Grandma Maddalena's Sausage Lasagna image

I found this while Christmas shopping, and really wanted to try it. I love Buddy Valastro's show and trust his true Italian heritage to whip up an amazing lasagna. I'll be trying this recipe soon!

Provided by MC Baker

Categories     European

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 18

1/4 cup extra virgin olive oil
1/2 lb ground beef
1/2 lb ground veal
1/2 lb ground pork
1 lb hot Italian sausage, casing removed
4 teaspoons minced garlic
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 (28 ounce) can italian whole canned tomatoes or 1 (28 ounce) can diced tomatoes, finely chopped, juices reserved
2 (28 ounce) cans tomato puree
salt & freshly ground black pepper
3 lbs fresh ricotta
1/4 cup finely chopped flat leaf parsley
2 tablespoons finely chopped basil
1 1/2 cups grated parmesan cheese, 1/2 cup set aside
1 1/2 lbs fresh mozzarella cheese, shredded, 1/2 cup set aside
2 large eggs, beaten
1 lb lasagna noodle

Steps:

  • Sauce:.
  • In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (without casing) and cook until browned.
  • Add garlic and oregano and cook until fragrant.
  • Stir in the tomato paste and cook until the meat is coated.
  • Add tomatoes with their juices and the tomato puree, season with salt and pepper and bring to a boil.
  • Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours.
  • Ricotta:.
  • In large bowl, combine the ricotta with the parsley, basil, 1 cup of the Parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper.
  • Noodles:.
  • The instructions suggested cooking the dry, curly-ridged lasagna noodles 3 minutes in abundant salted water, drained, rinsed -- I say use fresh, no-cook or even the curly edged pasta, and forget about the pre-cooking. I guarantee the sauce will cook the noodles after 45 minutes of cooking time. This also makes life much easier.
  • Lasagna Time:.
  • Preheat the oven to 375°F Spread 1.5 cup of the sauce in the bottom of a baking dish. Line the dish with overlapping noodles.
  • Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little Parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles.
  • Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce (may want to use extra if using uncooked noodles to ensure the noodles are covered and cook evenly. Sprinkle remaining mozzarella and Parmesan over the lasagna.
  • Cover Lasagna with foil and bake for about 20 minutes.
  • Uncover then cook for 30-45 minutes more or until the top is golden and crisp around the edges and the filling is bubbling.
  • Let the lasagna rest for 20 minutes before serving.

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