Showing posts with label lasagna. Show all posts
Showing posts with label lasagna. Show all posts
Saturday, March 22, 2014
Creamy Lasagna Rolls
This is the perfect lasagna recipe that pleases even the pickiest eaters time after time. The reason why it’s so popular has to do with the use of cheese, ricotta and mozzarella. You can hide vegetables in there and kids enjoy it. I really love to make lasagna rolls its so easy to make and much easier to transfer to the plate.
Ingredients:
1 lb ground beef or any meat
1 large onion
1/2 red bell pepper
1/2 zucchini
1 cup ricotta (tvorog)
2 cans of Alfredo sauce
1 or 2 cups half and half
8 to 10 oz Cheese I used Monterey jack
Salt, pepper, vegeta sesoning
Parsley flakes
12 lasagna strips
In the mixing bowl mix meat, and ricotta.
Put about 2 tbs of the mix on lasagna strip. Press it with the spoon. On the end add cheese to make it stick better. Roll it.
Enjoy!!!
Tuesday, January 14, 2014
Lasagna
Did you know that, according to Wikipedia, lasagnas origins lie in the cuisine of the ancient Greeks? But then there is also a claim that a lasagna recipe was featured in the first cookbook ever published in England, thus leading to an urban legend that in the British Isles were responsible for the dish. Regardless of where it came from, we all agree that it is a classic meal consisting of alternate layers of pasta, cheese, sauce, and often other ingredients. Whoever it was that can claim responsibility deserves some sort of recognition. I mean, besides pizza (which is my favorite AmerItalian food) what could be more fulfilling both nutritionally and soulfully than tender pasta layered with zesty and, just a little spicy, hearty tomato meat sauce, delicately held together with mild, melted, molten mozzarella cheese and all gently baked to warm soothing perfection until each ingredient joins together as one lusciously decadent meal!
Lasagna Sauce
1 small onion, small dice
½ pound bulk Italian sausage
½ pound ground beef
2 cloves garlic, minced
1 teaspoon dried oregano
1 tablespoon sugar
½ teaspoon red pepper flakes
Salt and pepper, to taste
Olive oil
1 large can crushed tomatoes
In a sauce pan, heat several tablespoons of olive oil and sauté onion until translucent. Add Italian sausage and ground beef and cook along with the onions being certain to break apart the meat with a spatula. When sausage and beef are cooked through, add garlic, dried oregano, red pepper flakes and salt and pepper. Sauté for a minute or two before adding the crushed tomatoes, ½ can of water and sugar. Bring to a boil, reduce to a simmer and let sauce cook for 45 minutes. Remove from heat and let set aside for use in the lasagna.
Lasagna Filling
1 container ricotta cheese
1 egg
2 cups mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 box Lasagna noodles, no cook
In a mixing bowl, combine the ricotta cheese and egg. Stir well to combine. Set aside for use in the lasagna. In separate bowls, place mozzarella and Parmesan cheeses and set aside for use in the lasagna.
Assembly
Preheat oven to 375 degrees. In an 8x8 glass pan, spoon ½ cup lasagna sauce into the bottom of the pan to coat it evenly. Place 2 lasagna noodles, side by side, on top of the sauce. Smooth ½ of the lasagna filling over the sauce and sprinkle with 1 cup mozzarella cheese. Cover the mozzarella cheese with sauce and top with 2 lasagna noodles. Top the lasagna noodles with the remaining ricotta filling and cover with sauce. The final layer will begin with 2 lasagna noodles, then the remaining sauce, the second cup of mozzarella cheese and topped off with the Parmesan cheese. Cover the pan with aluminum foil and bake for 50-60 minutes. Remove foil and back an additional 5-10 minutes to allow the cheese to brown. Let rest 15 minutes before serving.
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