Rustic Lasagna Recipes

TRADITIONAL LASAGNA

Steps:

• In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

LASAGNE AL FORNO (ITALIAN BEEF LASAGNA)

Steps:

• Finely chop the carrot, onion and celery and saute the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the beef and pork mince and cook until browned.
• If there is a lot of excess fat in the pan, spoon some out. Add the red wine and reduce by half.
• Once the wine has reduced, add the sieved tomatoes, tomato paste, bay leaves, 4 cups of beef stock (1 litre) and a pinch of salt and pepper.
• Stir everything together and leave to simmer on a low heat for 2.5-3 hours uncovered. Add the rest of the beef stock half way through.
• Add the butter to a saucepan and cook until melted and bubbling.
• Add the flour to the melted butter and stir to form a paste. Let the flour cook for 1 minute.
• Slowly whisk half of the milk into the butter and flour constantly whisking to avoid any lumps. Once it has started to thicken add the rest of the milk, nutmeg, parmesan and a pinch of salt and pepper.
• Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.
• Preheat the oven to 350F (180C).
• To assemble the lasagne, spoon a small amount of ragu on the very bottom of the baking dish. Top with and even layer of lasagna pasta sheets (cut the pasta sheets to fit your baking dish).
• Add a few more spoons of ragu so the pasta is completely covered followed by 2 ladels of white sauce.
• Repeat the layers of pasta, ragu and bechamel sauce until everything is used up making sure to keep enough of bechamel sauce for the very top layer (you should have 4-5 layers of pasta).
• Cover the top layer of the lasagne with torn mozzarella and then bake in the oven for 45minutes or until bubbling and golden.
• Let it cool slightly for 5-10 minutes before serving.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

RUSTIC LASAGNA

Steps:

• 1. Cook lasagna noodles according to package directions, but DO NOT add salt.
• 2. While noodles are cooking, preheat oven to 350 degrees F.
• 3. Spray a 13 X 9-inch baking dish with vegetable cooking spray.
• 4. Set baking dish aside.
• 5. In a small bowl, combine tomato sauce, garlic, and oregano.
• 6. Mix well.
• 7. In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan.
• 8. Mix well.
• 9. Drain noodles in a colander.
• 10. Spread 1/2 cup of tomato sauce in bottom of prepared dish.
• 11. Place 3 noodles on top of tomato sauce.
• 12. Spread half of broccoli mixture over noodles.
• 13. Spoon 1/2 cup of tomato sauce over broccoli.
• 14. Place 3 noodles on top.
• 15. Spread with remaining broccoli mixture.
• 16. Top with 1/2 cup of tomato sauce.
• 17. Top with remaining noodles and tomato sauce.
• 18. Sprinkle mozzarella over top.
• 19. Bake until bubbling, about 45 minutes.
• 20. Place on a wire rack and cool for about 15 minutes.
• 21. Cut into squares.

RUSTIC LASAGNA

Steps:

• Cook lasagna noodles per pkg; preheat oven to 350°F.; grease a 13 X 9 baking dish.
• In a small bowl, combine the tomato sauce, garlic and oregano.
• In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
• Drain the noodles.
• Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
• Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
• Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
• Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
• Bake in the preheated 350°F oven for 45 minutes or until bubbling.
• Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.

RUSTIC LASAGNA

Steps:

• cook lasagna noodles until slightly undercooked preheat oven to 350-spray a 9x13 pan with PPam-set aside in small bowl, combine tomato sauce,garlic,oregano-mix well in mediium bowl combine broccoli,carrot,ricotta and parmesan drain noodles,spread 1/2 c tomato sauce in bottom of prepared pan place 3 noodles on top of sauce spread 1/2 of broccoli mixture over noodles spoon 1/2 c tomato sauce over broccoli=place 3 noodles on top spread with remaining broccoli mixture-top with 1/2 c tomato sauce top with remaining noodlesand tomato sauce sprinkle mozzarella over top bake until bubbloy-about 45 minutes place on wire rack-cool for about 15 minutes cut into squares