Chef Flowers Lasagna Lasagne Recipes

CHEF JOHN'S LASAGNA

Steps:

• Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
• Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
• Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
• Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
• Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
• Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.

THE MOST AMAZING LASAGNA RECIPE

Steps:

• In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
• Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
• In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
• Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
• To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.

PUFFBALL MUSHROOM LASAGNA

Steps:

• Heat the oil with the garlic and onions and cook until translucent on medium heat. Add the tomatoes, wine, basil, a pinch of salt and the red pepper flakes, then simmer the mixture gently for 30 minutes. Puree the mixture carefully in a highspeed blender while still hot, then pass through a fine chinois strainer (optional) and reserve until needed.
• Melt the butter then add the flour to form a roux, cook on medium heat until it smells toasty, the add the milk in four separate 1/4 cup additions, whisking well to make sure the milk is incorporated before adding the next 1/4 cup. When all the milk has been added and the sauce has thickened nicely, remove it from the heat and whisk in the salt and nutmeg to taste, then the parmesan. Transfer the sauce to a container to cool.
• Mix all ingredients together until combined.
• First, cook the puffball slices. You can do this a number of different ways, but I like to rub them with oil or melted butter and cook each slice of puffball mushroom on the stove in a cast iron skillet, if you're in an apartment, you may want to open the windows and turn off the smoke detector for that. Alternately, grease and bake, or grill until wilted.
• Preheat the oven to 350. When all the puffball slices are cooked, liberally spread the bottom of the baking dish with tomato sauce, and top with a 1/4 cup or so of the bechamel.
• Place a layer of sliced puffball mushroom on top, then top that with half of the spinach filling, then more tomato sauce and bechamel, then another layer of mushrooms, then the other half of the filling, then more tomato and bechamel, then another layer of mushrooms, then tomato, bechamel, and extra grated mozzarella and parmesan.
• When the lasagna is assembled, bake, uncovered until hot throughout and the crust is golden brown, about 45 minutes. If your oven isn't browing the top, turn up the heat for a couple minutes until it's all golden crusty and delicious.

CHEF FLOWER'S LASAGNA LASAGNE

Steps:

• Preheat the oven to 180 oC.
• Prepared the Vege Mince as instructed on packed. I buy the Sanitarium TVP Vege-Mince from the supermarket in the health food section. Leave aside mince until needed.
• In a food-processor process the garlic & onion then remove into a separate small bowl. Process carrots remove into a separate small bowl then process celery. (If you don't have a food-processor then finally chop the garlic, onion, carrots and celery).
• To prepare the sauce, heat a large saucepan over medium heat. Add olive oil. Once its warm. Add garlic and onion, mix ingredients, cook for about 3 minutes or until soft (do not brown).
• Add oregano and black pepper (If your not a spice fan then you may want to use less black pepper), mix ingredients.
• Add carrots and celery sticks, mix ingredients, cook for about 2 minutes or until soft. Add (fresh or canned) mushroom pieces (optional).
• Mix ingredients, cook for about 2 minutes.
• Add mince (TVP or Beef), mix ingredients, cook for about 5 minutes. (If your using beef cook until it is slightly brown).
• Add diced tomatoes, tomatoes paste, mix ingredients. Add water if mixture is to dry, cook for about 25 minutes, stir occasionally.
• To put the lasagne together: In a square oven proof dish. Spread over about quarter of the mince mixture. Add mozzarella cheese then cover with the fresh lasagne sheet.
• Continue to do so until you're about 1 cm before the top of the dish. Last layer should be the mince mixture.
• Cover mixture with mozzarella cheese or your favourite white sauce.
• Place aluminium foil and pop into the oven for about 45 minutes.
• Remove foil and then cook for another 15 minutes or until brown.
• Hints:.
• My square oven proof dish is 30cm length, 20 cm wide & 6 cm deep. If your dish is smaller it will be ok. However you may have left over mince mixture.
• If you prefer to make up your own sheets you can do so, I like the lasagne sheets as it quick easy and hassle free.
• Any extra ingredients could be made up in disposable foil oven trays with lids and placed in the freezer or you may want to use extra sauce for with another pasta dish.
• Vegans: You can use vegan cheese if you wish.

CHEF JOHN'S LASAGNA RECIPE - (4.7/5)

Steps:

• Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry. Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat. Preheat oven to 375 degrees fahrenheit (190 degrees C). Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley. Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water. Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills. Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.