Flatbread Lasagna Recipes

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:

• 1. Preheat oven to 350. In a skillet, cook sausages in oil over medium high heat, breaking up meat, until browned. Season ricotta with salt and pepper. Spread 1/2 cup of the marinara sauce in a deep dish pie plate. Top with 1 flatbread, one third of the sausage and 1/2 cup each of the ricotta and mozzarella. Repeat the layering twice more. Add 1/2 cup of sauce and the last flatbread. Top with the remaining 1 cup of sauce and 1/2 cup of mozzarella. Cover lasagna with foil and bake for 30 minutes. Uncover and bake 30 minutes longer. Let cool for 20 minutes and serve. Serves 6 to 8 Food and Wine

Steps:

• Break each sheet of pane carasau into three or four pieces-just small enough to fit in the individual serving dishes. Fill a large bowl with hot water, and drop in a batch of broken bread pieces. Let them soak for a few seconds, so all are moistened, then remove and spread them on the paper-towel-lined tray. The pieces should still be somewhat firm; don't let them get soggy. Moisten the rest of the pane carasau the same way.
• Heat the tomato sauce to a gentle simmer in a small saucepan, and keep it hot.
• Get ready for poaching the eggs: Pour water in the skillet to a depth of 2 inches, and add the vinegar (1 tablespoon per quart of water). Gradually heat to a simmer.
• Assemble the individual dishes of pane frattau just before cooking the eggs: Spread 3 to 4 tablespoons of sauce in the bottom of each dish or bowl, and sprinkle over each a tablespoon of grated cheese. Cover the sauce and cheese with a layer of moist pane carasau pieces (keep in mind that you'll need three such layers in each dish, or twelve portions of bread). Spoon another 3 to 4 tablespoons sauce on top of the flatbread, and sprinkle over it another spoonful of cheese. Now repeat this layering twice more-bread, sauce, cheese; bread, sauce, cheese-using more or less of each to taste.
• Poach the eggs at the last minute: One at a time, break them into a small ramekin or cup, and gently slide each one into the simmering water. Cook the eggs 2 to 3 minutes for a firm white and still-runny yolk (or longer if you like). Lift each egg out with a slotted spoon, drain for a moment on paper towels, and lay it atop a dish of pane frattau. Give each egg a final dusting with cheese, and serve immediately.