Barefoot Contessas Lasagna Recipes

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TURKEY LASAGNA

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 16



Turkey Lasagna image

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  • Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
One 28-ounce can crushed tomatoes in tomato puree
One 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

LASAGNE - BAREFOOT CONTESSA'S RECIPE RECIPE - (3.5/5)

Provided by Taraespo

Number Of Ingredients 18



Lasagne - Barefoot Contessa's Recipe Recipe - (3.5/5) image

Steps:

  • Preheat the oven to 400°F Heat the olive oil in a large skillet. Add onion and cook for 5 minutes over medium-low heat, until translucent. Add garlic and cook for 1 more minute. Add sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, oregano, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. Cook the spinach and then drain thoroughly and squeeze out all moisture with towels. In a medium bowl, combine the ricotta, goat cheese, spinach, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Ladle a little of the sauce into a 9 by 12 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add 3 layers as follows: pasta, mozzarella, ricotta, and sauce. Finish with sauce. (You might not use all of the noodles) Sprinkle with 1/4 cup of Parmesan. Bake for 30-45 minutes, until the top is bubbling. Let stand about 5-10 minutes before serving.

2 T olive oil
1 c chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds Italian sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
1 teaspoon oregano
2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 (1 pound) lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 pound frozen chopped spinach
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

BAREFOOT CONTESSA'S LASAGNA

Make and share this Barefoot Contessa's Lasagna recipe from Food.com.

Provided by cookinginmarin

Categories     One Dish Meal

Time 1h

Yield 1 Lasagna, 8-10 serving(s)

Number Of Ingredients 16



Barefoot Contessa's Lasagna image

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
  • Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
  • Bake for 30 minutes, until the sauce is bubbling.

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 lbs hot Italian sausage, casings removed
1 (28 ounce) can crushed tomatoes in puree
1 (6 ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaf
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/2 lb lasagna noodle
15 ounces ricotta cheese
3 -4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

PORTOBELLO MUSHROOM LASAGNA

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10



Portobello Mushroom Lasagna image

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
  • For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
  • Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
  • To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  • Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

LASAGNA WITH GOAT CHEESE FROM INA GARTEN

I saw this on an episode of "Barefoot Contessa" and tried it for myself. It is the best. I do make variations on her recipe though.

Provided by Ms. DMAC

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13



Lasagna With Goat Cheese from Ina Garten image

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
  • Add the garlic and cook for 1 more minute.
  • Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
  • Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Nutrition Facts : Calories 655, Fat 39.2, SaturatedFat 20.5, Cholesterol 146.8, Sodium 1195.3, Carbohydrate 29.2, Fiber 1.3, Sugar 2.8, Protein 45.8

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves (minced)
1 1/2 lbs sweet Italian sausage (casings removed)
1.5 (1 lb) jars Ragu sundried tomato and sweet basil pasta sauce
1/4 cup chopped fresh flat-leaf parsley
1/2 lb lasagna noodle (Barilla no-boil)
15 ounces ricotta cheese
3 -4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus
1/4 cup grated parmesan cheese, for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

INA GARTEN'S LASAGNA

Categories     Pasta

Yield 8 servings

Number Of Ingredients 17



INA GARTEN'S LASAGNA image

Steps:

  • Directions Preheat the oven to 400 degrees F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Ingredients
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA

I just tried this recipe when I was looking for something to make for Lent and I love it! I love mushrooms and it's delicious in lasagna. It is from Barefoot Contessa at home cookbook.

Provided by CookingONTheSide

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10



Barefoot Contessa's Portabella Mushroom Lasagna image

Steps:

  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a boil with 1 T salt and a splash of oil.
  • Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside.
  • For the white sauce, bring the milk to a simmer in a saucepan; set aside.
  • Melt 8 T (1 stick) of the butter in large saucepan.
  • Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.
  • Pour the hot milk into the butter-flour mixture all at once.
  • Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick.
  • Set aside off the heat.
  • Separate the mushroom stems from the caps and discard the stems.
  • Slice the caps 1/4-inch thick.
  • Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan.
  • When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.
  • If they become too dry, add a little more oil.
  • Toss occasionally to make sure the mushrooms cook evenly.
  • Repeat with the remaining mushrooms and set all the mushrooms aside.
  • To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish.
  • Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.
  • Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.
  • Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  • Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
  • Allow to sit at room temperature for 15 minutes and serve hot.

kosher salt
olive oil
3/4 lb dried lasagna noodle
4 cups whole milk
12 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon fresh ground black pepper
1 teaspoon ground nutmeg
1 1/2 lbs portabella mushrooms
1 cup freshly grated parmesan cheese

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