8-LAYER LASAGNA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 12
Number Of Ingredients 20
Steps:
- Place porcini mushrooms in a small bowl with enough warm water to cover; let stand 30 minutes.
- Drain mushrooms. If a more pronounced mushroom flavor is desired, strain liquid through a fine mesh sieve and set aside. Chop mushrooms and set aside.
- Using a piece of kitchen twine, tie together bay leaf, rosemary, thyme, and 2 whole cloves; set aside.
- Melt 6 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and saute until golden brown, about 5 minutes. Add onions, celery, and carrots, reduce heat to medium, and cook until very soft but not brown, about 30 minutes.
- In a large skillet over medium-high heat, melt 6 tablespoons butter with 1 tablespoon olive oil. Add pork and cook until golden brown, about 8 minutes. Transfer pork to vegetable mixture, reserving skillet. Add tomato paste to pork and vegetable mixture and cook 2 minutes. Meanwhile, add Marsala to reserved skillet and bring to a boil, stirring with wooden spoon or spatula, scraping up all the browned bits from bottom of pan. Pour Marsala over pork and vegetable mixture, place saucepan over medium-high heat, and bring to a boil. Immediately reduce to a simmer and cook until liquid has reduced by one-third, 30 to 45 minutes. Add chicken stock, herb bundle, and mushroom soaking liquid (if using); stir to combine. Bring to a boil, reduce heat, and let simmer, partially covered, for 2 hours. Remove from heat, season with salt and pepper; set aside to cool. Remove herb bundle.
- Heat remaining tablespoon olive oil in large skillet over high heat. Add cremini mushrooms and reserved porcinis; season with salt and pepper. Cook, stirring occasionally, about 8 minutes. Fold mushrooms into pork mixture; set aside.
- Preheat oven to 350 degrees, with rack in center. Melt remaining 2 tablespoons butter. Brush 12 4 1/2-by-2-inch ramekins with melted butter. Place one pasta round in bottom of each ramekin. Top round with 1 teaspoon Parmigiano-Reggiano. Using a 1 1/2 tablespoons scoop, top cheese with 1 scoop of meat mixture, then 2 teaspoons bechamel sauce. Repeat process until you have 8 layers, finishing with pasta; keep in mind you may not need to use all the pork mixture. Top final layer of pasta with bechamel sauce and sprinkle with cheese.
- Transfer ramekins to baking sheet lined with parchment paper and fitted with wire rack. Cover ramekins with parchment-lined foil and bake until sauce is bubbly, about 15 minutes. Remove parchment-lined foil, increase heat to 425 degrees, and continue baking until crisp on top, about 10 minutes. Remove from oven and let stand 20 minutes. Serve immediately with extra cheese and meat sauce.
EIGHT-LAYER CASSEROLE
My sister shared this original recipe, but I adapted it for my family's taste. I like that it's a nutritious meal in one dish, and when my boys were young, it was a good way to disguise vegetables. This is also a good dish for potlucks. -Jo Prusha, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl, combine the cream cheese, sour cream and milk., Place half of the noodles in a greased 13x9-in. baking dish; top with 3 cups meat mixture. Layer with cream cheese mixture, spinach, and remaining meat mixture and noodles. Sprinkle with cheeses (dish will be full)., Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. If desired, top with minced fresh parsley.
Nutrition Facts : Calories 465 calories, Fat 28g fat (14g saturated fat), Cholesterol 133mg cholesterol, Sodium 794mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
TEN-LAYER LASAGNA BOLOGNESE
From the Emilia Romagna region of Italy, this lasagna has cured many poor spirits here stateside. Delicious as the original may be, my multi layered version, packed with veggies, addresses each area carefully to yield a dish you enjoy guilt free.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
- Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
- Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
- Remove from the oven, let stand for at least 5 minutes and then cut and serve.
CATELLI'S 10 LAYER LASAGNA WITH DOMENICA'S SAUCE
Provided by Food Network
Time 2h30m
Yield 10 main course servings or 20 side dish servings
Number Of Ingredients 19
Steps:
- For Domenica's sauce: Lightly saute the garlic and chili flakes in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes.
- For the three-cheese filling: Mix together ricotta, goat cheese, Parmesan, basil, mint, nutmeg and some salt and pepper in a bowl.
- For the pasta: Place the yolks in the base of a stand mixer fitted with the paddle attachment and turn on low speed. Start slowly adding flour. As the dough starts to come together, scrape down the sides of the bowl. Remove the dough and knead until smooth and not sticky. Let rest for 20 to 30 minutes.
- Cut dough into four quarters. Roll the quarters through a pasta machine, starting with the widest opening, taking it through each opening once or twice and finishing with the smallest opening. (You should be able to see through the finished pasta sheets.)
- Cut sheets into pieces that will fit in a 9-by-13-inch baking pan.
- Boil a pot of water and cook pasta sheets for about 1 minute, then remove them and put them in ice water to stop the cooking. Remove the sheets and lay out on clean kitchen towels or napkins.
- For the thyme bechamel: Heat the butter and flour in a saucepan over medium heat and stir together for a minute. Add the milk, thyme and some salt and pepper and cook until mixture starts to thicken. Turn off heat and set aside.
- To assemble: Preheat oven to 375 degrees F.
- Coat a large baking dish with olive oil. Lay a sheet of pasta in the bottom and spread with a thin layer of bechamel and cheese filling. Spread with a rubber spatula or large metal spoon. Add a layer of pasta, then spread a layer of tomato sauce on that.
- Repeat this assembly until the pasta is all layered. Finish the top layer with tomato sauce and bechamel and sprinkle with Parmesan and basil. Cover with foil and bake for 24 to 30 minutes. Remove foil and cook for an additional 10 minutes.
LASAGNA NOODLES FOR 8-LAYER LASAGNA
Use this recipe to make our 8-Layer Lasagna.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 2 pounds
Number Of Ingredients 6
Steps:
- Place flour into the bowl of an electric mixer fitted with the dough hook attachment. Mix together yolks and milk in large bowl. Add salt and olive oil. With mixer on low, slowly add egg mixture to flour; mix until well combined. Increase mixer speed to medium and knead until dough pulls away from sides of bowl and is smooth and elastic, about 5 minutes.
- Transfer dough to work surface lightly dusted with semolina flour and knead until smooth. Wrap dough in plastic wrap and let rest at room temperature for 2 hours before rolling, or store in an airtight container, refrigerated, up to 1 day.
- Dust work surface lightly with semolina flour. Divide pasta dough into 16 pieces and flatten each piece with the palm of your hand. Roll each piece of dough through a pasta machine, working from largest setting to smallest setting, passing dough through each setting twice. Using a 4 1/2-inch round cutter, cut pasta sheets into 96 rounds (6 per sheet). Lay pasta rounds on prepared work surface, covered with a damp kitchen towel as you work.
- Bring a large pot of salted water to a boil. Working in batches, add pasta to boiling water and cook 2 minutes. Drain, and transfer to a baking sheet lined with a kitchen towel, layering kitchen towels between cooked pasta.
More about "8 layer lasagna recipes"
ORIGINAL 8-LAYER LASAGNA WITH BOLOGNESE SAUCE RECIPE
From cuisineathome.com
Servings 12Calories 482 per servingCategory Lunch / Dinner
BRAVA LASAGNA - SERVINGS 8 — BRAVA | BRAVA HOME
From brava.com
MAMA ROSSI’S WHITE LASAGNA RECIPE – NECN
From necn.com
A 'LAZY' RAVIOLI LASAGNA RECIPE WORTH TRYING - WOMAN'S WORLD
From womansworld.com
50-LAYER LASAGNA FROM ARTHUR & SONS CHEF JOE ISIDORI
From rachaelrayshow.com
8 LAYER LASAGNA RECIPES
From tfrecipes.com
8 LAYER LASAGNA - RECIPES - PAGE 12 | COOKS.COM
From cooks.com
EGGPLANT LASAGNA WITH MUSHROOM RAGú - NO-NOODLE LASAGNA
From food52.com
8 LAYER LASAGNA RECIPES | BIGOVEN
From bigoven.com
DINNER - LASAGNA RECIPE WITH FRESH SPINACH AND MEAT
From findallrecipe.com
I MADE THIS INA GARTEN LASAGNA RECIPE TO SEE IF IT MEETS …
From tasteofhome.com
8 LAYER LASAGNA RECIPES | BIGOVEN
From bigoven.com
8-LAYER LASAGNA (2004 - ISSUE 43) - CUISINE AT HOME
From forums.cuisineathome.com
8 LAYER LASAGNA - RECIPES - PAGE 8 - COOKS.COM
From cooks.com
LASAGNA NOODLES FOR 8 LAYER LASAGNA FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
CLASSIC LASAGNA BOLOGNESE WITH BECHAMEL SAUCE | RECIPE CART
From getrecipecart.com
LASAGNA TO MAKE AN ITALIAN GRANDMOTHER PROUD: ALEX GUARNASCHELLI …
From msn.com
8 LAYER LASAGNA - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
MOUNTAIN-STYLE LASAGNA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
8 LAYER LASAGNA - RECIPES - PAGE 6 | COOKS.COM
From cooks.com
8 LAYER LASAGNA - RECIPES - COOKS.COM
From cooks.com
8 LAYER LASAGNA - RECIPES - PAGE 11 | COOKS.COM
From cooks.com
8-LAYER LASAGNA | PUNCHFORK
From punchfork.com
You'll also love