Lasagne Lasagne Milanese With No Tomato Sauce Recipes

HEARTBURN-FRIENDLY TOMATO SAUCE-FREE LASAGNA

Steps:

• Heat oven to 375F.
• Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions, or just until tender. Drain well. While the noodles are cooking, continue with the rest of the recipe.
• Spray cooking spray onto a large, non-stick pan. Add the ground beef and cook over medium heat until it is browned and no longer pink. Drain the liquid.
• In a large bowl, add the browned beef and beef broth. Mix together.
• To make the low-fat Alfredo sauce, combine cream cheese, about one-fourth of the milk, and flour in a small mixing bowl. Beat until well-blended. Slowly pour in the remaining milk and beat until smooth.
• Melt butter in a large, nonstick saucepan over medium heat. Add the milk-cream cheese mixture. Cook for about 4 minutes, stirring constantly until the sauce has thickened.
• Stir in the Parmesan cheese. Add salt and pepper, to taste. Turn off the heat.
• Spread 1 cup of the low-fat Alfredo sauce over the bottom of a 13x9-inch baking pan. Add three strips of cooked lasagna noodles to cover the sauce. Spread half the beef mixture on top.
• Lay down another three strips of lasagna noodles. Spread the remaining beef mixture on top. Then, lay down the remaining three strips of lasagna noodles.
• Spread the very top with the remaining Alfredo sauce. Sprinkle with mozzarella cheese.
• Bake for 25 to 35 minutes until bubbly and golden. Remove from heat and let cool for 3-4 minutes before serving.

CLASSIC LASAGNA

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

LASAGNE.....(LASAGNE MILANESE, WITH NO TOMATO SAUCE)

Steps:

• Cook carrots,onions,celery in butter until vegetables are tender. Remove set aside. In the same skillet brown sausage and ground beef gently for 20 minutes,drain. Stir in wine,salt and pepper, then add the vegetables. Cook until wine evaporates then add tomatoes,simmer for 1 hour.
• Prepare the white sauce using butter,flour,salt, and milk. Cook in a saucepan over low heat until smooth stirring as you go and set aside.
• Cook lasagne noodles according to package. Using a ladle, add 2 ladle's scoops to the bottom of a 9x13 baking dish. Place 1/3 of the noodles on top of the first layer of sauce.Add mozzarella cheese on top noodles.
• Sprinkle Parmesan cheese. Ladle on 2 scoops of sauce,Repeat same as above. Dot with butter. bake at 425 for 35-45 minutes or until top is golden brown and bubbly.
• Let stand 10 minutes before serving.

SENSATIONAL NO TOMATO SAUCE SPAGHETTI

Steps:

• In alarge skillet, melt butter and saute garlic until it is browned slightly.
• Cook spaghetti according to the package directions, and drain.
• Add spaghetti, parmesan cheese, cream, parsley flakes, salt, and pepper, and mix well.
• Pour into a buttered 2 quart baking dish.
• Cover and bake at 325 degrees until it is warm, about 15 minutes.
• Uncover and sprinklethe bacon over casserole.

LASAGNA NORTHERN ITALIAN STYLE

Steps:

• Heat oven to 350 degree's.
• make sauce as follows.
• 1 Cook the sausage, chicken, and onion separately, I poach the chicken first until no pink shows.
• In a sauce pan mix wine, tomato paste, Petite Tomatoes,water together to combine. Add the garlic,Basil,pepper,Italian Seasoning ,carrots,celery. Add in the chicken and sausage. bring to a boil,and reduce to simmer for one hour uncovered.
• 2 Mix the Parmesan cheese,parsley,and Mozzarella together and set aside,.
• 3 Make the white sauce. Melt butter in saucepan on stove on low. Add the flour and mix well. Add the half and half, and salt. Stir constantly while cooking until sauce becomes thick like a heavy cream. Season with salt and pepper.Remove from heat.
• 4 In a 13x9 inch pan spread 1 cup of meat sauce on the bottom. Top with as many Lasagna noodle that will fit. Usually 3-4 will do.
• 5 Spread half the White sauce over noodles. Put half the Mozzarella on top of white sauce. Next layer Lasagna noodles, meat sauce, Mozzarella mixture. Net Lasagna Meat sauce,White sauce,and top with Mozzarella. Bake at 350 degree's for 45 minutes,or until done.
• Hashtags: #cheese, #sauce, #casseroles, #lasagna, #pasta, #Italian, #Northern Italian Meat Sauce With Wine,.