Mamma Mias Lasagne Recipes

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MAMMA MIA'S LASAGNE



Mamma Mia's Lasagne image

A from scratch recipe that freezes well. I learned how to make it in graduate school; we were all broke, so my friends pitched in with ingredients. It has never failed to please family and guests.

Provided by mammamia 2

Categories     Cheese

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

1 lb lean ground meat
1 garlic clove, minced
1 tablespoon dried basil
1 1/2 teaspoons salt
1 (1 lb) can tomatoes
2 (6 ounce) cans tomato paste
10 ounces lasagna noodles
3 cups ricotta cheese
1 cup grated parmesan cheese
2 tablespoons parsley flakes
2 beaten eggs
2 teaspoons salt
1/2 teaspoon pepper
1 lb mozzarella cheese, grated
1 tablespoon olive oil

Steps:

  • Brown meat.
  • Add next 5 ingredients. Simmer uncovered 30 minutes.
  • Cook noodles according to package directions.
  • Drain and spread noodles out to cool on wax paper.
  • Combine remaining ingredients, except Mozzarella and oil.
  • Spread olive oil on bottom of 13 x 9 baking pan.
  • Place half noodles in bottom, overlapping slightly.
  • Spread 1/2 Ricotta on noodles, using fingers.
  • Sprinkle scant half of Mozzarella over all.
  • Spread 1/2 meat sauce over all.
  • Repeat layers, saving a little Mozzarella for the top.
  • Bake 30 minutes at 375°F.
  • Let stand 10 minutes, then cut.
  • May assemble early, refrigerate; then allow 15 minutes longer in oven.

Nutrition Facts : Calories 478.2, Fat 25.6, SaturatedFat 14.5, Cholesterol 119.5, Sodium 1604.5, Carbohydrate 33.7, Fiber 3.1, Sugar 7, Protein 29.2

MAMA-MIA LASAGNA



Mama-Mia Lasagna image

Everyone loves my lasagna and asks for the recipe.

Provided by Mary Lee

Categories     Pasta

Time 1h25m

Number Of Ingredients 17

1 lb ground beef ( of your choice)
1/2 lb mild italian sausage (remove cassing if using links)
3 8oz cans tomato sauce
1 large can tomato paste (italian style)
1 15oz can crushed or diced tomatoes
1 c water (rinse sauce cans with water)
1/2 tsp oregano
1/2 tsp basil
2 clove garlic, crushed
3 Tbsp sugar (divided 2 and 1 teaspoon)
1 15oz container *ricotta cheese (see directions for cheese preparation)
1 8oz pkg shredded italian cheese
1 8oz pkg shredded mozzarella cheese
0 lasagna noodles(approx) cooked and drained
1 sheet(s) reynolds wrap non-stick pan lining paper to fit baking dish
note: i don't add any extra salt but i do add black pepper according to taste
optional: 1 med onion diced

Steps:

  • 1. In large oiled skillet , brown together optional onion, ground beef and italian sausage ... drain off excess grease ... add spices ... continue cooking for a minute or two... add 2 tbs sugar, tomatoes , sauce, paste and water .. cook on low/medium heat until sauce begins to bubble (stirring often) ... set aside
  • 2. *In medium mixing bowl add ricotta cheese, 1 lrg egg, 1 tbs sugar and 1/2 teaspoon parsley flakes .. whisk until mixed well... set aside
  • 3. line baking dish with reynolds lining paper.
  • 4. spoon and spread evenly several tablespoons of sauce onto lined baking dish... place 4 lasagna noodles lengthwise over sauce .. spoon/spread evenly several more tablespoons of sauce over noodles ... sprinkle evenly pkg of italian cheese... add another layer of lasagna noodles (3 noodles) ... spoon/spread evenly several tablespoons sauce over noodles .. spoon/spread evenly all ricotta cheese ... add remaining 3 lasagna noodles ... spoon/ spread evenly several tablespoons sauce .. sprinkle 1/2 pkg of mozzarella cheese.
  • 5. place 1 sheet of tin foil over lasagna dish (if not using a dish with lid) ... bake in preheated oven at 350 degrees for 30 minutes ... remove lid/foil add remaining mozzarella cheese and baked uncovered for an additional 10-15 minutes until cheese has browned. Remove from oven .. let cool approx 5 minutes before cutting into.

MAMA MIA'S LASAGNA RECIPE - (3.4/5)



Mama Mia's Lasagna Recipe - (3.4/5) image

Provided by CherineG

Number Of Ingredients 17

For the Sauce:
2 lbs. Ground Beef
1 lb. Italian Sausage, casings removed
1 lg. Onion, diced
4-5 cloves of Garlic, finely chopped
1 lg. handful of chopped Parsley
1/4 C of red wine for deglazing
4 cans of Tomato Sauce (15 1/2 oz. ea)
3 dashes of Worcestershire sauce
1 pkg. dried Porcini Mushrooms, rehydrated
Garlic Powder, Italian Seasoning, Salt and Pepper to taste
For the Layers:
1 pkg. of Lasagna noodles, boiled per pkg. directions
1 medium tub of Ricotta cheese
4- 8 oz. pkg. of sliced mozzarella
2- 8 oz. pkg. of grated mozzarella
Grated Parmesan cheese

Steps:

  • Brown ground beef and Italian sausage in a large Dutch oven with a little olive oil, breaking up into small pieces. Remove meat and set aside. Pour all but a little (2 T) of the fat out of the pot and discard. In the remaining fat, sauté onions, garlic and parsley until onions are translucent. Deglaze pot with the red wine. Add tomato sauce, Worcestershire, mushrooms, and spices and bring to a boil. Reduce heat and simmer for at least an hour. Preheat the oven to 350 degrees. Spoon a little bit of the sauce into the bottom of a Lasagna Pan, just to prevent the pasta from sticking. Layer 1/3 of the noodles into the bottom of the pan. Cover the noodles with a 1/3 of the sauce. Continue with 1/3 of the sliced mozzarella, then sprinkle with parmesan, then dollops of ricotta finishing each layer with 1/3 of the grated mozzarella. Do this three times. Bake for 1 hour. Cooks Notes: • I have gotten into the habit of making the sauce the day before, just because it doesn't seem as daunting of a process, and then all you have to do the day of is assemble the layers. • The original recipe called for two boxes of Pasta, but I have found that I always have almost a full box left over after I've completely covered the surface of the pan 3 times. If you like to have pasta leftovers with a little butter and cheese then you can boil two boxes. • We all know that Lasagna is better the second day. With that in mind, I will sometimes bake it one day covered with foil and reheat it the day of the event, uncovered. If the top doesn't look brown enough, I will turn the broiler on for 10 minutes or so at the end. • I have gotten into the habit of making the sauce the day before, just because it doesn't seem as daunting of a process, and then all you have to do the day of is assemble the layers. • The original recipe called for two boxes of Pasta, but I have found that I always have almost a full box left over after I've completely covered the surface of the pan 3 times. If you like to have pasta leftovers with a little butter and cheese then you can boil two boxes. • We all know that Lasagna is better the second day. With that in mind, I will sometimes bake it one day covered with foil and reheat it the day of the event, uncovered. If the tope doesn't look brown enough, I will turn the broiler on for 10 minutes or so at the end.

MAMMA MIA! FRESH ITALIAN LASAGNE!



Mamma Mia! Fresh Italian Lasagne! image

Make and share this Mamma Mia! Fresh Italian Lasagne! recipe from Food.com.

Provided by The Spice Guru

Categories     European

Time 2h15m

Yield 9-12 serving(s)

Number Of Ingredients 43

1 tablespoon olive oil
1 medium chopped onion
8 ounces thinly sliced fresh mushrooms
2/3 cup minced fresh basil leaf
2 -3 tablespoons minced fresh garlic
3 tablespoons minced fresh Italian parsley
2 tablespoons minced fresh oregano leaves
1 teaspoon minced fresh rosemary leaf
3 1/4 cups blanched diced fresh roma tomatoes (cored and skins removed, or one 28 oz can diced tomatoes)
3 1/4 cups blanched pureed fresh roma tomatoes (cored and skins removed, or one 28 oz can tomato sauce)
1/4 cup olive oil
2 -3 teaspoons ground fennel (may be ground in clean coffee grinder)
1/4 cup chianti wine or 1/4 cup dry red wine
2 teaspoons fine sea salt (to fresh tomato sauce only)
1/4 teaspoon freshly grated lemon zest
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/4 cup freshly grated parmesan cheese
sugar or light corn syrup, to balance acidity
1 cup semolina flour
1/2 cup all-purpose flour
3/8 teaspoon fine sea salt
3 beaten eggs
1 tablespoon olive oil
2 tablespoons olive oil
1 -2 fresh garlic clove, pressed
3 cups whole milk ricotta cheese (Precious brand)
1 large egg
2/3 cup freshly grated parmesan cheese
1/4 cup cream
1/4 teaspoon freshly grated lemon zest
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground white pepper
1 small clove fresh mashed garlic
1 cup finely chopped fresh Baby Spinach
2 tablespoons minced fresh basil leaves (stems removed)
16 ounces shredded fresh mozzarella cheese (or 16 oz Sargento shredded Italian cheese blend)
1/4 cup freshly grated parmesan cheese
1 tablespoon freshly grated parmesan cheese
2 teaspoons seasoned Italian breadcrumbs (optional)
1 teaspoon finely minced fresh Italian parsley

Steps:

  • PREP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving 1 tablespoon to refresh flavor later), 2-3 tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh oregano leaves, and 1 teaspoon minced fresh rosemary leaves); SAUTE in a large saucepan or pot in 1 tablespoon olive oil, between medium-low and medium heat until softened, about 7 minutes.
  • BRING 4 quarts unsalted water to boiling; CAREFULLY lower Roma tomatoes needed for recipe on a large spoon into boiling water; BLANCH until skins start to crack; REMOVE tomatoes and place into a colander; RINSE tomatoes under running cold water to remove skins; PUREE enough tomatoes to yield 3 1/4 cups; DICE remaining tomatoes to yield 3 1/4 cups; ADD both pureed and diced tomatoes to the saute mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes; STIR in enough sugar or light corn syrup into SAUCE to balance acidity; RAISE HEAT to HIGH, stirring constantly until mixture begins to boil; REDUCE heat to MEDIUM-LOW, then SIMMER the sauce uncovered for 1 hour or slightly longer, stirring occasionally; REMOVE the SAUCE from heat; STIR in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor); SEASON to taste with fine sea salt if necessary.
  • IF PREPARING FRESH LASAGNE PASTA: While sauce is simmering: BEAT 3 eggs with 1 tablespoon olive oil gently in a medium bowl using a fork; into the large bowl of food processor MEASURE 1 cup semolina flour, 1/2 cup all-purpose flour and 3/8 teaspoon fine sea salt; PROCESS in food processor at least 30 seconds; with processor still running, very slowly POUR beaten eggs into feeder tube until all of the beaten eggs have been added; continue to PROCESS until dough becomes very thick and consistently blended (or when it forms a ball); REMOVE ball of dough from processor; WRAP dough tightly with plastic wrap; LET dough to rest at room temperature for 30 minutes. PLACE dough on a smooth clean surface dusted with semolina flour; ROLL out dough to 1/4 inch thick, SPRINKLE with semolina flour and repeat process until dough has a smooth, soft texture and with a balanced moisture level (not overly moist or dry); ROLL dough using a pasta machine (recommended), or a rolling pin to a 1/8 inch thickness, dusting very lightly with semolina flour if necessary, to prevent sticking; cut noodle dough into 2-3 inch width strips, with a 12" length; pasta does not need to be boiled first.
  • IF USING PACKAGED LASAGNE PASTA: MEASURE exactly 4 quarts of water (16 cups) into a large pot of water; BRING water to a full rolling boil; ADD 4 teasppoons kosher salt, then quickly but carefully add 9-12 pasta strips; COOK pasta until just tender (al dente), about 7 to 8 minutes; DRAIN lasagne noodles immediately in a large colander; REMOVE pasta individually using tongs and HANG pasta in (and over), the edges of the large pot and the colander to STRAIGHTEN, so that none of the noodles are touching; ALLOW to cool slightly.
  • PREPARE the PASTA BASTE by mixing 2 tablespoons olive oil with 1-2 cloves freshly pressed garlic (using a garlic press or mincing finely); BASTE lasagne noodles evenly on both sides in a 13 x 9 baking dish; REMOVE noodles and place aside.
  • WHIP the following ingredients of the FRESH SPINACH AND CHEESE FILLING in a large bowl, using an electric mixer: 3 cups whole milk ricotta cheese (Precious brand), 1 large egg, 2/3 cup freshly grated parmesan cheese, 1/4 cup cream, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground white pepper, and 1 small clove fresh mashed garlic (use a garlic press); FOLD in 1 cup finely chopped fresh spinach leaves and 2 tablespoons minced fresh basil leaves (stems removed), until mixture is thoroughly blended.
  • LADLE a thin layer of the FRESH ITALIAN SAUCE into the bottom of a deep-dish lasagne pan (or minimize recipe into a 13 x 9 baking dish; SPRINKLE 1 tablespoon of the freshly grated parmesan cheese over the sauce; ARRANGE a row of FRESH LASAGNE PASTA lengthwise over the cheese-sprinkled sauce (depending on pasta size, you may trim pasta with kitchen scissors to fit into baking dish if necessary); SPREAD 1/2 (HALF) of the FRESH SPINACH AND CHEESE FILLING over the pasta, leaving a 3/4 inch space around edges; SPRINKLE 1/3 of the mozzarella cheese over the filling; LADLE 1/3 of the SAUCE over the mozzarella, followed with 1 tablespoon freshly grated parmesan cheese.
  • REPEAT layers in this order: (1) PASTA (2) the remaining FILLING (3) MOZZARELLA cheese (4) SAUCE (5) PARMESAN (6) remaining PASTA (7) remaining SAUCE (8) remaining MOZZARELLA; COVER with aluminum foil or casserole lid.
  • BAKE covered in preheated 350 F degree oven for 30 minutes, then carefully slide out oven tray from oven using oven mitts; REMOVE the cover from dish carefully; then SPRINKLE the GARNISH (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned Italian breadcrumbs and 1 teaspoon finely minced fresh Italian parsley); LEAVE lasagne uncovered; CONTINUE to BAKE lasagne for 15 additional minutes; REMOVE from oven and allow to cool and set for 10 minutes; SLICE (using a serrated knife) and SERVE.
  • SERVE and say, "MAMMA MIA!"!

Nutrition Facts : Calories 651, Fat 42.8, SaturatedFat 19.6, Cholesterol 183.6, Sodium 1318, Carbohydrate 32.3, Fiber 3.5, Sugar 5.6, Protein 34.3

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