Portuguese 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:

• Cook ziti according to package directions. Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, Italian seasoning, garlic powder and pepper. Cook and stir until heated through, about 3 minutes. , Drain pasta. Spread half of the meat sauce in a 1-qt. baking dish coated with cooking spray. Top with half of the ziti, ricotta cheese and mozzarella cheese. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving.,

Steps:

• Spray 13x9-inch glass baking dish with cooking spray. Bring water, oil and salt to a boil in large saucepan. Slowly whisk in cornmeal until it begins to thicken. Cover and cook over low heat 10 minutes or until very thick. Stir in 1/4 cup of the cilantro. Pour into baking dish; let stand until firm.
• Cook beef and onion in large nonstick skillet over medium-high heat 3 to 5 minutes or until beef is no longer pink and onion is tender. Drain.
• Invert dish with cornmeal onto countertop. With piece of kitchen string or unflavored dental floss longer than dish, cut in half horizontally to form 2 layers.
• Spoon small amount of the marinara sauce over bottom of dish. With two spatulas, place 1 layer of cornmeal in dish. Combine half of the remaining marinara sauce with ground beef mixture; spread over cornmeal layer. Sprinkle with 1 cup of the cheese; top with half of the mushrooms. Top with remaining cornmeal layer. Spread with remaining marinara sauce; repeat layering of cheese and mushrooms.
• Heat oven to 350°F Bake lasagna, covered, 45 minutes or until heated through. Sprinkle with remaining 1/4 cup cilantro just before serving.

Steps:

• Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
• Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
• Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
• Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
• Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
• Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
• Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
• Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
• Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
• Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
• Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
• Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
• Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
• Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
• Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
• Enjoy!

Steps:

• Melt butter with flour in saucepan over medium heat. Add nutmeg, salt and pepper. Add milk slowly while stirring mixture with a wooden spoon. Bring sauce to boil and cook 10 minutes. Set white sauce aside until it's time to assemble the lasagne.
• Brown ground beef in a large sauce pan over high heat with vegetable oil, onion and garlic. Add tomatoes and water just enough to cook a thick meat sauce. Set meat sauce aside until it's time to assemble the lasagne.
• Preheat oven to 350°F Bring four quarts of water to a boil. Stir in salt then add noodles four at a time and cook uncovered until tender but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking dish.
• Spoon meat sauce into baking dish. Make four layers of noodles, as follows: Put first layer of noodles on top of meat sauce. Then alternate each layer with meat sauce, mozzarella and ham. In one of the layers put only white sauce with ham. Cover lasagne with sauce, grated parmesan and a sprinkle of oregano. Bake for 20 minutes. Cover with foil during baking to avoid cheese from burning.

Steps:

• Preheat oven to 375 degrees F. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl; set aside.
• Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining sauce.
• Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.