Cindis Awesome Crespelle Lasagna Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
• Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
• Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

Steps:

• Make Crespelle Batter:.
• Start with the crespelle batter by mixing together flour and salt.
• In a separate bowl, whisk four eggs plus milk.
• Whisk the eggs into the flour mixture, and beat until you smooth and bubbly.
• Melt butter in microwave.
• Whisk butter into the batter.
• Chill in the fridge for one hour while you make the sauce.
• Make Your Sauce:.
• In a very large sauce pot, saute the onions, garlic, and peppers in the 2 tbs of olive oil.
• As they start cooking, add sugar and balsamic. (Red wine can be used if you prefer, but you may need to decrease the sugar a bit unless you like really sweet sauce.).
• Once the liquid evaporates and the veggies are softened, add the meats, and cook until browned. Be careful not to overcook, or they will be dry in your sauce!
• Add your cans of sauce, crushed tomatoes, and paste.
• Add your parsley, sage, rosemary, and thyme.
• Simmer for at least one hour, stirring occasionally. Keep a very close eye out that the bottom doesn't start burning, as the sweeter the sauce, the easier it burns! Don't be afraid to taste as it simmers, and add more sugar, salt, pepper, or crushed red pepper if necessary. Remember to add only a little at a time, and then allow time for the flavors to grow before tasting and adding more!
• NOTE: This is enough sauce for TWO lasagna's, so reserve half and refrigerate or freeze when done.
• Cook Crespelles:.
• While the sauce simmers, finish making your crespelles.
• Heat a 10 inch non-stick skillet on medium high heat.
• Put a small amount of oil in the bottom of the pan and rub it inches.
• Add 1/4 cup of batter and swirl around the bottom of the pan so it covers making a 10 inch pancake.
• Loosen sides with spatula.
• When the top appears bubbled and dry, go ahead and flip. Crespelle should be very lightly browned on bottom.
• Give another minute or two on this side until brown spots appear on bottom.
• Stack in a plate separated by paper towels so they don't stick.
• I generally add a dab more oil between every two or three crespelle's.
• Should make about 12 crespelle's, with maybe one or two left over for the kids to snack on. (They LOVE these things plain!).
• Preheat your oven to 375.
• Make your filling:.
• Beat two eggs into the ricotta.
• Add 1/2 cup of parmesan and 1 1/2 cups mozzarella. (Note, if you use lasagna noodles in place of the crespelle, use a bit more cheese for 'body'.).
• To make the lasagna:.
• Spray the bottom of a lasagna pan with Pam.
• Place two crespelle's on the bottom of the pan, and tear parts of another one to fill in the two gaps on the side if necessary.
• Add about 1/2 - 3/4 cup of sauce to LIGHTLY cover the crespelle with sauce.
• Add one third of the cheese filling a teaspoon at a time, spreading over the sauce.
• Add another layer of crespelle, and repeat the sauce and cheese layers.
• Do this one more time, and then top with crespelle, a little more sauce, and sprinkle with the 1/4 cup parmesan and 1/2 cup mozarella.
• Bake at 375 for approximately 30-40 minutes until cheese is melted and sauce is bubbly.
• Let the lasagna stand for 15-20 minutes to 'firm up'.
• Can be frozen as well.

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.

Steps:

• In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
• Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.
• In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick).
• Grease the inside of a 6-quart rectangular slow-cooker.
• Spoon 1/4 of the meat sauce in the bottom of the slow-cooker.
• Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit).
• Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
• Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
• Top with the remaining meat sauce.
• Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
• Cover, and cook on low setting (NO. 3) for 4 hours.

Steps:

• Make the crespelle:
• In a medium bowl, whisk the flour with the salt.
• In a small bowl, whisk the eggs with the milk.
• Whisk the egg mixture into the flour mixture until smooth.
• Whisk in the melted butter until just blended.
• Cover the batter and refrigerate for 1 hour.
• Heat a 10-inch nonstick skillet over moderately high heat.
• With a paper towel, rub the skillet with olive oil.
• Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter.
• Cook the crespella until golden brown on the bottom, 2 minutes.
• Flip and cook until browned in spots, 1 minute longer.
• Invert the crespella onto a baking sheet.
• Repeat with the remaining batter, rubbing the pan with oil as needed.
• You should have 8 crespelle.
• Make the filling:
• Preheat the oven to 375°.
• In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese.
• Season the filling with salt and pepper.
• Lay the 8 crespelle on a work surface.
• Spread 2 rounded tablespoons of the ricotta filling over half of each crespella.
• Fold the crespelle over the filling, then fold them in half again to form quarters.
• Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish.
• Arrange the filled crespelle in the dish in a single layer, overlapping them slightly.
• Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese.
• Bake for about 25 minutes, until golden brown and bubbling; serve.