Red White And Green Lasagne Recipes

Steps:

• Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce., Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella., Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.

Steps:

• Pour hot water over tomatoes and let sit until soft (about 10 minutes).
• Cook pasta according to package,drain in colander.
• Drain tomatoes,reserving liquid.
• Puree tomatoes in blender until smooth,using reserved liquid if needed.
• Melt butter over medium heat in saucepan.
• Add onion and cook until soft (about 5 minutes) Add flour and stir.
• Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
• Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
• Combine pesto and ricotta cheese in small bowl.
• Cover bottom of 9X13 baking dish with olive oil.
• Arrange noodles over oil,covering bottom of pan completely.
• Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
• Arrange second layer of noodles over cheese.
• Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
• Repeat both layers,ending with mozzerella cheese.
• Bake at 350 degrees for 45-60 minutes,until hot throughout.
• Serve with Sauvignon Blanc wine.

Steps:

• Preheat the oven to 425˚F. Bring a large pot of salted water to a boil. Have ready a large bowl filled halfway with ice water.
• In a large bowl, combine the beets, thyme, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the beet mixture on a baking sheet. Roast for 25 minutes, stirring once, or until the beets are tender.
• While the beets are roasting, remove the red stems from the reserved beet greens and discard. Blanch the leaves in the boiling water until they wilt and turn bright green, about 30 seconds. Transfer the greens to the bowl of ice water to cool. Drain the greens and squeeze them to remove any remaining moisture. Set aside.
• In a large saucepan over medium heat, melt the butter and whisk in the flour. Slowly add the milk, whisking constantly. Add the cayenne, garlic powder, 1/2 teaspoon salt, and a dash of black pepper. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the semihard and semisoft cheeses and continue whisking until the cheese is completely melted. Set aside.
• Remove the beets from the oven and set them aside. Reduce the oven heat to 375˚F. Butter a 9 × 13-inch baking dish.
• Sprinkle the bread crumbs over the bottom of the baking dish. Place half of the beets on top of the bread crumbs in one overlapping layer. Arrange half of the blue cheese in large chunks on top of the beets. Make a second layer with the remaining beets and blue cheese. Drizzle 1/4 cup of the cheese sauce on top. Sprinkle with salt and black pepper. Place the beet greens on top of the cheese sauce. Sprinkle with salt and pepper. Layer the cauliflower, 1/4 cup cheese sauce, and then the onion confit. Sprinkle with salt and pepper and top with the remaining cheese sauce, spreading it to the edges of the dish and covering any exposed confit.
• Bake, uncovered, for 40 minutes. Let the lasagne sit for at least 20 minutes before slicing and serving.
• Serve with a generous dollop of Green Bean Pesto.
• Five-Onion Confit
• Heat the oil in a large saucepan over medium heat. Add the onions, shallots, leek, garlic, vinegar, salt, pepper, and sugar and stir. Cook the onion mixture, stirring occasionally, for 45 minutes. Reduce the heat to low and continue cooking for 15 minutes, or until the onions are soft and brown and reduced to about 1 cup.

Steps:

• Begin by making the red sauce as it needs time to simmer and reduce.
• In large heavy bottom sauce pan over medium/ high heat Sauté in olive oil half the onion add salt and pepper to taste.
• Once onion is slightly browned add in the 5 cloves of crushed garlic, Sauté for a couple minutes.
• Add the entire can of tomato paste and sauté carefully & stir continuously (it burns easily) until cooked about 2-3 minutes.
• Next Stir in The 2 jars of Passata and 1 can of crushed tomatoes, re- season with salt and pepper.
• Add wine to thin sauce to a light chunk style sauce. Stirring Sauce occasionally as it will reduce and become thicker re-season with additional salt if any is required,Lower heat to simmer. Stir occasionally.
• Stir in 1-3 tablespoons of Italian dry herb seasoning to taste.
• Chop 10 basil leaves into strips reserving half for ricotta mixture and gently half into sauce.
• In separate pan begin to sauté sausage.
• Add a slight bit of olive oil, allow to heat then add sausages with casings removed Brown until cooked completely.
• With a slotted spoon remove sausage to a plate lined with a paper towel to drain. Reserving sausage drippings in pan.
• Add remaining onion to sausage oil and sauté onion until slightly caramelized. Salt and Pepper.
• Chop garlic and mince into a paste the remaining cloves and stir until cooked.
• Combine the onion oil mixture into the tomato sauce. This will add a thickness to your sauce.
• Simmer for at least 30 minutes
• While Red Sauce is reducing in other heavy bottom pan begin to work on fillings and White Sauce.
• Add butter & flour, Cook over low/med heat for about 3 minutes.
• Add entire pint of cream.
• Allow to slowly come to simmer.
• Grate in 2 teaspoons of fresh nutmeg.
• Add half of the milk reserve the remainder of milk Simmer for 5 minutes( DO NOT BOIL).
• White Sauce should be able to coat the back of spoon if sauce is too thick like a paste or glue add remainder of milk slowly little by little until texture is more sauce like smooth slightly thick.
• Remove from burner and let stand.
• Prepare Ricotta Mixture:.
• In a large glass or plastic bowl take reserved fresh basil and combine with 1 entire large jar of ricotta salt and pepper.
• Mix well. Make sure mixture is properly seasoned and add 1 beaten egg.
• Combine all ingredients well. Set aside.
• Lasagna Assembly.
• In large 11 by 15 GLASS baking dish, spray with original flavored Pam or any other non stick non flavored cooking spray.
• Ladle 1 cup red sauce or enough to coat the bottom of the entire baking dish.
• Arrange 1st layer of Noodles to cover bottom of pan.
• Add layer of Ricotta mixture .
• Cover with Mozzarella cheese.
• Ladle red sauce until cheese mixture is covered.
• Arrange 2nd noodle layer to cover.
• Add a thin layer of Ricotta mixture.
• Using a separate ladle than the red ladle in a layer of white sauce to cover the ricotta mixture.
• Spoon the sausage onto the white sauce to cover.
• Cover the sausage with the Italian blend cheese mix.
• Arrange 3rd noodle layer to cover.
• Add layer of Ricotta mixture .
• Add a layer of Italian blend cheese.
• Cover with red sauce .
• Add final noodle layer.
• Cover noodle with red sauce then a thick coating of Mozzarella cheese .
• Cover with aluminum foil and bake for 1 hour at 350 degrees.
• Allow Lasagna to stand at room temperature for at least 45 minutes to set up before cutting into it.