CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
CLASSIC ITALIAN LASAGNA
Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F.
- Bechamel sauce:
- In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
- In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
- In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
More about "classic lasagne with sheeps milk gouda recipes"
CLASSIC LASAGNA WITH SHEEP'S MILK GOUDA - BIGOVEN
Web Oct 13, 2014 1 medium can crushed tomatoes 1 small can tomato paste 1/2 cup sugar 1 sprig basil ; chopped 1 Sprig fresh oregano ; leaves …
From bigoven.com
Cuisine ItalianTotal Time 1 hr 30 minsCategory Main DishCalories 1012 per serving
From bigoven.com
Cuisine ItalianTotal Time 1 hr 30 minsCategory Main DishCalories 1012 per serving
THE BEST CLASSIC LASAGNA - THE WHOLESOME DISH
Web Jul 8, 2018 Boil the pasta Assemble the lasagna Bake Cool Enjoy How to layer lasagna: Spread a thin layer of pasta sauce in the bottom of a baking dish Make a layer of cooked lasagna noodles Spread an even layer of …
From thewholesomedish.com
From thewholesomedish.com
CLASSIC LASAGNA - ONCE UPON A CHEF
Web Dec 17, 2022 Preheat the oven to 375°F. Spread about 1½ cups of sauce in the bottom of a 13x9x2-inch baking dish. Arrange 3 noodles over the sauce. Dollop a third of the ricotta filling over the noodles, then spread …
From onceuponachef.com
From onceuponachef.com
MY FAVORITE LASAGNA - BIGOVEN
Web My Favorite Lasagna recipe: Lasagna recipe I found online. I've made it several times and it's always a hit. ... 1/4 cup Milk; 1/2 tspn Italian seasoning; Misc; 8 oz Tomato Sauce; 28 oz Spaghetti Sauce; 16 oz …
From bigoven.com
From bigoven.com
CLASSIC LASAGNE RECIPE - LOVEFOOD.COM
Web Step-by-step. Pulse the onion, celery, carrot and garlic in the processor until fine but not so it becomes a thick pulp. Otherwise, finely chop them. Heat the oil in a large sauté pan or saucepan. Cook the vegetables over a low …
From lovefood.com
From lovefood.com
EASY SMOKED GOUDA LASAGNA RECIPE - TODD PORTER AND …
Web Sep 1, 2014 Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and set aside. Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool....
From foodandwine.com
From foodandwine.com
EASY SMOKED GOUDA LASAGNA RECIPE - FOODGURUUSA.COM
Web How to cook vegan lasagna with smoked Gouda? Finish with a layer of the vegan smoked gouda on top and the sliced heirloom tomatoes. Sprinkle with a pinch of sea salt and red …
From foodguruusa.com
From foodguruusa.com
CLASSIC LASAGNA RECIPE - BOSSKITCHEN
Web Milk – 400 Milliliters; Lasagna – 10 Pieces (sheets) Nutmeg – 0.5 teaspoons ... Classic Meat Lasagna Recipe. ... Delicious lasagna! Hearty and tasty! Ingredients: Gouda …
From bosskitchen.com
From bosskitchen.com
LASAGNE - BIGOVEN
Web Classic Lasagna with Sheep's Milk Gouda. A variation on this recipe "Bubbly, melty, and cozy. Those 3 words best describe this delicious recipe that Chef Nikki Cascone came …
From bigoven.com
From bigoven.com
TRY THIS: SHEEP AND GOAT MILK GOUDAS | THE KITCHN
Web May 2, 2019 Both variations are infinitely more complex, thanks to the surprisingly successful marriage of both sheep and goat milk with the cheesemaking method that …
From thekitchn.com
From thekitchn.com
CLASSIC LASAGNA RECIPES | BIGOVEN
Web recipes sheeps milk gouda italian weight watchers classic lasagna recipes sheeps milk gouda italian weight watchers classic lasagna recipes sheeps milk gouda italian …
From bigoven.com
From bigoven.com
SPINACH, GOUDA AND BEEF LASAGNA RECIPE BY NICOLE MEDGENBERG
Web Jul 8, 2013 Ingredients – 1 Tbsp olive oil – 1/2 onion, chopped – 500 grams of ground beef, pork, or as they do in Italy, combined – 1 liter natural tomato puree – 1 glass white wine …
From honestcooking.com
From honestcooking.com
CLASSIC LASAGNA WITH SHEEP'S MILK GOUDA | RECIPE - FOOD …
Web Bubbly, melty, and cozy. Those 3 words best describe this delicious recipe that Chef Nikki Cascone came up with to win the challenge. Why wouldn't she? Although meatless, the …
From foodcity.com
From foodcity.com
THE DAILY MEAL
LASAGNA WITH GOUDA CHEESE : TOP PICKED FROM OUR EXPERTS
Web Whisk in milk, salt, pepper. Bring to a boil, whisking; reduce heat and simmer, stirring occasionally, for 5 minutes add your smoked gouda stir till melted. Put aside (or on low …
From recipeschoice.com
From recipeschoice.com
EASY SKILLET LASAGNA ~ GROUND BEEF, SAUCE - A GOUDA LIFE
Web Oct 26, 2020 Instructions. In a small bowl, blend the ricotta, parmesan cheese, 2 tablespoons of parsley and a pinch of salt then refrigerate until the Skillet Lasagna is …
From agoudalife.com
From agoudalife.com
EASY LASAGNA RECIPE WITH MEAT SAUCE - GOOD HOUSEKEEPING
Web Jan 2, 2019 Step 1 Heat oven to 425°F. Heat oil and garlic in large skillet on medium. Add pork, season with 1/4 tsp each salt and pepper and cook, breaking sausage up with …
From goodhousekeeping.com
From goodhousekeeping.com
CLASSIC LASAGNA WITH SHEEP'S MILK GOUDA - MY RECIPE SCRAPBOOK
Web Make a bechamel sauce mixing in pecorino and Gouda; season. 8: Cook pasta, chill sheets of pasta then lay on sheet pan. In a casserole dish or lasagna pan, build layers with …
From myrecipescrapbook.com
From myrecipescrapbook.com
You'll also love