Italian Grinder Lasagna Recipes

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CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Bechamel sauce:
  • In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
  • In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
  • In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
  • Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
  • Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
  • In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

ITALIAN GRINDER LASAGNA



Italian Grinder Lasagna image

Make and share this Italian Grinder Lasagna recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 2h15m

Yield 9 serving(s)

Number Of Ingredients 14

1 lb ricotta cheese
3 tablespoons fresh basil, chopped
1 tablespoon dried oregano
2 eggs
1/8 teaspoon red pepper flakes
1/4 cup grated parmesan cheese
1 lb dried lasagna noodle
2 1/4 cups tomato sauce (meaning pasta sauce, fresh made is preferred but can use bottled sauce)
1/2 lb prosciutto, thinly sliced
1/2 lb genoa salami, thinly sliced
1/2 lb smoked deli ham, thinly sliced
1/2 lb sweet capicola, thinly sliced
1/2 lb provolone cheese, thinly sliced
1/2 lb shredded mozzarella cheese

Steps:

  • Preheat oven to 375°; coat the bottom and sides of a 13 x 9 inch baking dish evenly with olive oil.
  • In a big bowl, combine ricotta cheese, basil, oregano, eggs, pepper flakes, and Parmesan cheese; mix until the eggs are thoroughly combined.
  • In a big pot of salted boiling water, cook the dried pasta according to package directions; drain and rinse with cold water; place it on a paper towel to dry before using it in the dish.
  • Place 3/4 cup tomato sauce on the bottom of the baking dish; top with a layer of lasagna noodles.
  • Top noodles with 1/3 cup ricotta cheese mixture, spreading evenly over the noodles.
  • Top with another layer of pasta; top pasta with half of the meats, layering them evenly.
  • Top the meat with half of the provolone, and top this with half of the shredded mozzarella.
  • Repeat with a layer pasta, then 3/4 cup sauce, then 1/3 cup ricotta cheese mixture.
  • Top the ricotta cheese mixture with another layer of pasta, then the remainder of meats, provolone cheese, and mozzarella.
  • Finish with a final layer of pasta, topped with the remainder of the tomato sauce and the remaining ricotta cheese mixture .
  • Coat a large sheet of foil with oil and cover the baking pan with it, oil-side down.
  • Bake for 30 minutes, covered.
  • Remove foil and bake for an additional 15-20 minutes or until the top is bubbly and the cheese begins to brown.
  • Remove the lasagna from the oven and let it rest for 10 minutes before cutting to serve.

Nutrition Facts : Calories 628.5, Fat 32.4, SaturatedFat 16.6, Cholesterol 152.7, Sodium 1593, Carbohydrate 46.7, Fiber 3, Sugar 4.2, Protein 37.1

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