Time 2h55m Yield 8 to 12 servings Number Of Ingredients 18 Steps:
For the meat mixture: In a heavy-bottomed pan, heat the olive oil. Add the celery, carrots, onions, and rosemary and season with a little salt and pepper. Stir, then cook for about 5 minutes. Add the ground beef and cook, stirring often, until thoroughly cooked, about 15 minutes. Add the red wine and cook about 10 minutes. Lower the heat to medium, then add the tomatoes and simmer for 1 hour, stirring occasionally. Check the seasoning. Set aside and let it cool. For the bechamel: Heat the milk in a small saucepan, but keep it from boiling. In another deep saucepan, melt the butter over medium heat. Add the flour, salt and nutmeg and whisk until smooth and light gold. Add the heated milk, 1 cup at a time, whisking constantly. Cook, constantly whisking, until it thickens, for another 10 minutes. Set aside and let it cool. For the lasagna layers: Bring a large pot of salted water to the boil. Set up an ice bath and set aside. Preheat the oven to 375 degrees F. Generously butter a 12-by-20-by-2 1/2-inch baking dish. Drop the lasagna sheets in the boiling water a few at a time, then cook for 1 minute. Transfer the lasagna sheets to the ice bath, then drain and lay the pasta flat. To the prepared baking dish, add a layer of lasagna sheets, a layer of bechamel, a layer of freshly grated Parmesan and a layer of meat sauce. Repeat twice, using all the ingredients. Bake until golden brown and bubbling, about 30 minutes. Allow to rest for 5 minutes prior to slicing and serving.
Time 1h35m Yield 12 servings. Number Of Ingredients 13 Steps:
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer 40-50 minutes or until thickened., Meanwhile, preheat oven to 350°. cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives., Spread a fourth of the sauce in a greased 13x9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.
Time 1h25m Number Of Ingredients 15 Steps:
Fry sausage meat in a large non-stick pan until turning golden-brown. While frying, break bigger clumps into smaller pieces. Add mushrooms, chilli, garlic and fry for 5 minutes. Stir in the spinach and creme fraiche, and season with salt and pepper. Let it cook for 2 - 3 minutes. Set aside. Mix all ingredients for the tomato sauce (passata, tomato paste, sugar and herbs) in a bowl and season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Assemble the dish by making 3 lasagne layers with sausage filling and tomato sauce in between; start with covering the bottom of the dish with one-quarter of tomato sauce. Lay 3 sheets of lasagne over the sauce, cover them with the second quarter of tomato sauce. Spread the sauce gently over the dried sheets with a spoon. Scatter one-third of sausage/spinach filling over the top. Repeat the process creating two more lasagne layers. Sprinkle the grated cheddar cheese over the top. Bake for 25 - 30 minutes or until the top is golden brown. A potato masher (plastic doesn’t scratch the pan’s surface) can help break bigger clumps of meat into smaller pieces. When substituting fresh spinach for frozen spinach, drain the excess water away once the spinach is thawed and chop the leaves. If the meat filling seems a bit dry, add more creme fraiche to it. Ideally, the 3 sheets in each layer should fit the dish surface without too much overlapping. If needed, snap the corners of the lasagne sheets to fit your dish. Barilla dry lasagne sheets or fresh lasagne are best in this recipe. Other (dried) lasagne might require pre-cooking and can stay hard in places.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 13 Steps:
In a large skillet brown ground beef, season to taste with salt, pepper and garlic powder. Add pasta sauce. In a large bowl soften cream cheese and mix with sour cream, cottage cheese, onion and bell pepper. Boil lasagna noodles according to package direction. Butter 13 X 9 baking dish. Layer noodles, cream cheese mixture, then pasta sauce mixture. Layer parmesan cheese then mozzarella cheese. Repeat layers ending with parmesan and mozzarella cheese. Bake 350 for 30-45 minutes until cheese is melted and bubbly.
More about “marys lasagna recipes”
Time 1h40m Yield 1 pan lasagna, 12 serving(s) Number Of Ingredients 11 Steps:
Combine spaghetti sauce& water (actually, I use the water to rinse out the jar–to get every little bit!). Add browned and drained hamburger, basil& oregano to the sauce; set aside. Combine drained cottage cheese and egg; set aside. In a 13x9 glass baking dish, ladle enough sauce on the bottom to make a very thin layer. Place 3 uncooked lasagna noodles evenly on top of sauce. Ladle a little more sauce on top of noodles; place some of the spinach on top, then cottage cheese mixture, then sprinkle with mozzarella cheese. Repeat two more layers; sprinkle the parmesan cheese over the top. Cover tightly with foil. Bake at 350°F for 30 minutes; remove foil& bake an additional 30 minutes. Remove from oven, and let lasagna sit for about 10 minutes to “set up”. Serve with a nice salad and your favorite Italian bread.
