Vs Lasagna Wcreme Fraiche Recipes

V'S LASAGNA W/CREME FRAICHE

Steps:

• NIGHT BEFORE:.
• Measure 2 cups heavy cream and place in medium bowl. To this add 4 tablespoons buttermilk or sour cream and stir to combine. Cover with plastic wrap and leave on your kitchen counter over night and don't bother with it. TRUST ME.
• NEXT DAY.
• Place your oven rack in center and line with aluminum foil, turning up the sides (this will catch any juices that spill over and will not cause the fire department to come to your house) Unless you're single and they're good looking then go for it!) BUT SAVE THE LASAGNA FIRST!
• This is the order you need to prep and you should have this done within 45 minutes to 1 hour. This doesn't include baking just prep and assembly. Now if you're good you have your water boiling, your sauce warming and your meat and veggies all going at the same time and your cheese already mixed. Now your not running around in circles in the kitchen trying to find ingredients. So while this is going you could clean up abit. :).
• NOODLES.
• Add a little oil and about 1 teaspoon salt to pot of water on stove and bring to boil. Once boiled add your noodles and boil just til aldente (not mush - it will finish baking in oven. Noodles should have just enough of a bite when tested) Transfer noodles to strainer and run some cold water over it. If they stick together slightly during assembly run alittle water and give the strainer a shake.
• While waiting for water to boil do the following:.
• SAUCE.
• Place your tomatoe sauce in a sauce pan and place on stove top on low (just enough) to warm and stir occasionally. (I stir it whenever I stir my other two pans.)
• VEGETABLES.
• Add 2 tablspoons oil to saute pan and heat. Chop your onion, peppers, garlic and add to pan (careful oil will be hot) then turn down to medium. Saute vegetable until slightly soft but not mushy and add your crushed tomatoes and turn burner down to medium low and allow to cook down some of the liquid (should be slightly thick not soupy). When done add salt to taste. (just don't salt too much - remember your seasoning all the ingredients individually) Set aside.
• MEAT.
• In a large bowl thoroughly combine your ground meats. Place a large enough saute pan to fit your meat on stove top and warm it up. Saute your meat until brown. When done season with garlic powder, pepper and little salt. Set aside.
• Cheese.
• In large bowl add ricotta stir to cream and then add eggs and mix well to combine. Add basil, oregano, parsley and 2 tablespoons of the parmesan cheese. Mix well to combine. Add salt to taste. Set aside.
• ASSEMBLY.
• Bring your ingredients in one place where you will assemble your meal. Everything sould be within your reach.
• Place a ladle of sauce on bottom of pan and swirl to coat. Make one layer of noodles slightly overlapping, scoop 3-4 large spoons (the one's you keep in the same drawer as your ladles NOT your soup spoons) onto the noodles add some sauce and spread (doesn't have to be perfect because it will spread and melt during baking. Next is some meat and then some vegetables tossed evenly (or there abouts). After this give a good 2 pinches of parmesan cheese and spread a thin layer of mozzarella. Place another layer of noodles and continue in this process until you've used all the meat and vegetalbes and ricotta.
• After each layer, with your hands, just press down slightly to flatten so that it all lays flat and uniform.
• You should have some sauce and mozarella and parmesan left. Your top layer should be noodles. Add just abit of sauce not too much just dot it.
• Now take your creme fraiche and spread it on top of your noodles and add some mozzarella and parmesan.
• Cover with aluminum foil and place on your rack covered in aluminum foil. Bake for 1 hour and then remove foil and brown top until just golden. Let sit for 15 minutes and then cut and enjoy.
• Have a gentle hand with the salt especially. Again, remember you're seasoning all your ingredients individually. I like doing this because I've found that seasoning like this gives every bite and fantastic flavor. But as always, SEASON TO YOUR TASTE NOT AN OTHERS.
• Hope you like it!

NO WHITE-SAUCE LASAGNA/LASAGNE

Steps:

• Heat the oil in a large frying pan.
• Add the chopped shallots and crushed garlic, heat until the shallot is soft.
• Add the minced meat, stir thoroughly.
• Add the milk to the meat, cook the meat until it is brown all over.
• Add all the tomatoes and sugar, stir well.
• Add the herbs.
• Add some of the red wine and worcestershire sauce, stir.
• Add the mushrooms (if using), stir.
• Simmer on a low heat and let the liquid reduce.
• When the liquid has reduced add more worcestershire sauce and red wine. Simmer.
• Repeat this stirring, adding liquid, simmering and reduction process for at least two hours. The meat should end up very glossy and gloopy. It almost looks like it is one large blob rather than minced meat.
• Meanwhile, mix the grated parmesan and pepper into the creme fraiche, leave aside.
• Preheat the oven to 200°C.
• When the meat is ready add a thin layer to cover the bottom of an ovenproof dish. Add lasagne sheets, then a thicker layer of meat. Repeat - I always end up with three layers of lasagne sheets.
• On the final layer of lasgne sheets spread the creme fraiche mixture.
• Cover the creme fraiche mixture with the grated cheddar.
• Bake in the oven until golden (30-45 minutes).