THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
STEAK TORTELLINI ALFREDO
This dish requires a bit of multitasking but the end result--a filet mignon nestled over mushrooms and tortellini coated with Alfredo sauce--is worth it! Psst... after you get the photo, please cut the filet mignon into strips. Serves 2 hungry people or 3 with smaller appetites.
Provided by thedailygourmet
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 25m
Yield 3
Number Of Ingredients 13
Steps:
- Season filet mignon on both sides with garlic salt, granulated onion, and pepper. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
- Meanwhile, set a grill pan over medium high-heat. Melt butter in the hot pan. Add filet and quartered mushrooms. Cook the filet for 3 minutes per side. Cook mushrooms for 1 to 2 minutes. Remove filet, cover, and allow to rest.
- Meanwhile, for the sauce, melt butter in a saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Push garlic to the side of the pan and stir in flour until smooth. Slowly add half-and-half, stirring until sauce thickens. Stir in Parmesan cheese and nutmeg.
- Cut filet into strips. Distribute tortellini among the plates, drizzle with sauce, and top with steak strips and mushrooms.
Nutrition Facts : Calories 753 calories, Carbohydrate 55.1 g, Cholesterol 174.9 mg, Fat 33.2 g, Fiber 3.6 g, Protein 59 g, SaturatedFat 17.4 g, Sodium 1275.1 mg, Sugar 8.1 g
LASAGNA ALFREDO
Lasagna Alfredo with chicken, ricotta and spinach. So good that my family requests it at least once a week. Serve with diced tomato as a garnish.
Provided by Sybil Gregory
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
- In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
- In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
- Bake 50 to 60 minutes, until top is brown and bubbly.
Nutrition Facts : Calories 954.2 calories, Carbohydrate 56.5 g, Cholesterol 157 mg, Fat 57.7 g, Fiber 2.7 g, Protein 55.2 g, SaturatedFat 26.7 g, Sodium 1763.8 mg, Sugar 6.8 g
EASY ALFREDO LASAGNA
You can spread a red meatsauce over top for a pretty contrast if you like. You can make this in bread pans and eat one now and freeze the other for later. Or make a big batch and watch it be devoured at your next holiday gathering. This came from Savvy Holiday Entertaining.
Provided by internetnut
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground beef and sausage with your choice of seasoning and cook over medium heat until brown. While the meat mixture is cooking, mix together ricotta and parmesan with eggs. Stir until blended, set aside.
- When the meat is browned, drain as much grease as possible from it before stirring into egg and cheese mixture.
- Spray a bread pan or casserole with non-stick cooking spray. Pour in enough sauce to cover the bottom of the pan, layer in a noodle. In the bread pan, one noodle fills the bottom and makes layering a snap.
- Next, layer on meat mixture and top with shredded mozzarella. Repeat layering process with sauce, noodle, meat and cheese. Pour a final layer of sauce and then top off with cheese. Cover with foil and bake about 35 minutes, until mixture is bubbly, then remove foil and bake another 10-15 minutes until cheese is melted and edges are brown.
- Remove from oven, let cool a few minutes before plating. Serve with warm, crusty bread and a green salad for a lovely and simple meal.
STEAK ALFREDO
Very rich fettuccine Alfredo with steak. Super good, if slightly fattening.
Provided by Elissa
Categories Main Dish Recipes Pasta
Time 5h30m
Yield 6
Number Of Ingredients 15
Steps:
- Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whip in Parmesan and Romano cheeses and remove from heat. Whisk egg yolks together in a heat-proof bowl and slowly add about 1/4 cup of the hot sauce to temper eggs. Whisk egg mixture into the saucepan slowly. Season with salt and pepper. Allow Alfredo sauce to cool and refrigerate until needed.
- Combine salad dressing, rosemary, and lemon juice in a large bowl. Add steak and stir to coat. Marinate in the refrigerator for 4 hours.
- When ready to prepare the meal, preheat an outdoor grill for medium heat and lightly oil the grate.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
- Remove steak from marinade and cook on the preheated grill to desired doneness, 5 to 10 minutes.
- Pour hot Alfredo sauce into a large serving bowl. Add cooked pasta and mix to combine. Sprinkle remaining Gorgonzola cheese on top. Add grilled steak and drizzle the meat with balsamic glaze. Garnish with parsley.
Nutrition Facts : Calories 1140.8 calories, Carbohydrate 70.1 g, Cholesterol 491 mg, Fat 71.8 g, Fiber 3.4 g, Protein 56.4 g, SaturatedFat 30.5 g, Sodium 1475.5 mg, Sugar 10.8 g
GROUND BEEF SPINACH ALFREDO LASAGNA
With two types of sauces, ground beef, spinach and three kinds of cheese, this dish is super hearty and goes beyond the expected. When serving, be sure to scoop all the way down to the bottom of the slow cooker so everyone gets a good taste of all the yummy layers. -Deborah Bruno, Mira Loma, California
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in spaghetti sauce., In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1 cup meat mixture onto the bottom of an ungreased 5- or 6-qt. slow cooker. Arrange 4 noodles over sauce, breaking noodles to fit if necessary; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture., Top with 4 noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese. Continue layering with 4 noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese., Cook, covered, on low 4-5 hours or until noodles are tender.
Nutrition Facts : Calories 757 calories, Fat 40g fat (23g saturated fat), Cholesterol 143mg cholesterol, Sodium 1362mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 4g fiber), Protein 55g protein.
ALFREDO CHICKEN LASAGNA
This easy recipe is elegant enough for company, writes Bridgette Monaghan from Masonville, Iowa. "I've served it often, and everyone comments on its rich flavor. I love the fact that it can be made ahead."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. , In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley., Spread 1/2 cup Alfredo mixture in an 8x4-in. loaf pan coated with cooking spray. Layer with 2 noodles (trimmed to fit pan), half of the cottage cheese mixture, half of the remaining Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 621 calories, Fat 30g fat (16g saturated fat), Cholesterol 173mg cholesterol, Sodium 1014mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 2g fiber), Protein 48g protein.
STEAK ALFREDO LASAGNA
Steps:
- 1. PREHEAT oven to 350°F (175°C). Lightly grease a 13x9x2-inch baking dish.
- 2. COMBINE sauce, steak, spinach and pepper in a medium bowl. In a separate bowl, combine cheddar cheese, cottage cheese, parmesan cheese, Romano cheese and egg.
- 3. LAYER 1/3 of noodles then 1/3 of steak mixture and 1/3 of cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese; cover.
- 4. BAKE for 45 minutes. Uncover and bake for 5 more minutes, let stand for 10 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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