Seven Layer Lasagna Recipes

Steps:

• Preheat the oven to 400°F (200°C).
• Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
• Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
• In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
• In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
• Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer potatoes, carrots and onions in a large buttered casserole dish. Sprinkle the uncooked rice over the vegetables. Then add the peas (with liquid) and arrange the pork sausage on top of that. Dilute tomato soup with a can of water and pour over the sausage. Season with salt and pepper.
• Bake covered in a preheated oven for 1 hour, then uncovered for an additional hour.

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.
• Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.
• Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)

Steps:

• Put all of sauce ingredients in a large sauce pan simmer over low heat. Remove bay leaves if you use them.
• Combine meat and onions if you decide to use them in a skillet. Brown, drain and rinse to remove any extra unwanted fats. Completely cool sauce before you begin layering. (it may be easier to prepare sauce the day before, it can be made ahead and put in freezer if you want just remember to have ample time to let it thaw before use).
• While sauce is cooling mix dry cheeses together in large bowl, mix well and then reserve approximately 1 cup for topping. Then add in Ricotta and Parsley, blend together till well blended.
• Preheat oven to 400°F.
• Spray a large roasting pan with non stick cooking spray.
• Begin layering ingredients. First layer is cheese, then sauce, and then noodles, continue to repeat all the way through I have found through the years of making this dish it is easier to layer the cheese by hand. The last layer is sauce. Sprinkle reserved cheese over top.
• Reduce heat to 350°F and cook for 1.5 hours or until noodles are done.

Steps:

• Place porcini mushrooms in a small bowl with enough warm water to cover; let stand 30 minutes.
• Drain mushrooms. If a more pronounced mushroom flavor is desired, strain liquid through a fine mesh sieve and set aside. Chop mushrooms and set aside.
• Using a piece of kitchen twine, tie together bay leaf, rosemary, thyme, and 2 whole cloves; set aside.
• Melt 6 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and saute until golden brown, about 5 minutes. Add onions, celery, and carrots, reduce heat to medium, and cook until very soft but not brown, about 30 minutes.
• In a large skillet over medium-high heat, melt 6 tablespoons butter with 1 tablespoon olive oil. Add pork and cook until golden brown, about 8 minutes. Transfer pork to vegetable mixture, reserving skillet. Add tomato paste to pork and vegetable mixture and cook 2 minutes. Meanwhile, add Marsala to reserved skillet and bring to a boil, stirring with wooden spoon or spatula, scraping up all the browned bits from bottom of pan. Pour Marsala over pork and vegetable mixture, place saucepan over medium-high heat, and bring to a boil. Immediately reduce to a simmer and cook until liquid has reduced by one-third, 30 to 45 minutes. Add chicken stock, herb bundle, and mushroom soaking liquid (if using); stir to combine. Bring to a boil, reduce heat, and let simmer, partially covered, for 2 hours. Remove from heat, season with salt and pepper; set aside to cool. Remove herb bundle.
• Heat remaining tablespoon olive oil in large skillet over high heat. Add cremini mushrooms and reserved porcinis; season with salt and pepper. Cook, stirring occasionally, about 8 minutes. Fold mushrooms into pork mixture; set aside.
• Preheat oven to 350 degrees, with rack in center. Melt remaining 2 tablespoons butter. Brush 12 4 1/2-by-2-inch ramekins with melted butter. Place one pasta round in bottom of each ramekin. Top round with 1 teaspoon Parmigiano-Reggiano. Using a 1 1/2 tablespoons scoop, top cheese with 1 scoop of meat mixture, then 2 teaspoons bechamel sauce. Repeat process until you have 8 layers, finishing with pasta; keep in mind you may not need to use all the pork mixture. Top final layer of pasta with bechamel sauce and sprinkle with cheese.
• Transfer ramekins to baking sheet lined with parchment paper and fitted with wire rack. Cover ramekins with parchment-lined foil and bake until sauce is bubbly, about 15 minutes. Remove parchment-lined foil, increase heat to 425 degrees, and continue baking until crisp on top, about 10 minutes. Remove from oven and let stand 20 minutes. Serve immediately with extra cheese and meat sauce.