Lasagna Recipes____________

These lasagna recipes are absolutely perfect for a party buffet table.  Lasagna meets all the criteria for an easy party menu. It can be made 1-2 days ahead and freezes beatifically.  It works on any type of menu and fits any cuisine. It is easy to serve and can be pre-sliced to control portions.  And oh yeah, everyone loves it! 


Simple Seafood Lasagna

Servings: 8

You can also pre-cook the shrimp and scallops but be aware that the dish cooks for at least 35 minutes and the seafood may come out a little rubbery. Make sure to reserve at least 1 1/2 cups of sauce for the final topping and that the noodles are covered completely, otherwise you will have crispy, burnt noodles. 

1/2 cup Butter
1/2 cup Flour
1/2 teaspoon Salt
2 cups Garlic, crushed
2 cups Milk
2 cups Chicken broth
1/4 teaspoon Pepper
1 teaspoon Basil
2 cups Mozzarella cheese, shredded

1/2 cup Green onion, sliced
15 no-boil lasagna noodles
1 cup Cottage cheese, small curd
2/3 cup medium to large uncooked shrimp, roughly chopped
2/3 cup bay scallops, roughly chopped or left whole if very small
2/3 cup Crabmeat; backfin, claw or shredded surimi are good for this recipe
1/3 cup Dry white wine
Grated Parmesan cheese

Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat. Stir in
milk, broth and white wine. Return to stove and heat until boiling, whisking constantly.  Boil for one minute. Stir in mozzarella, onions, basil and
pepper. Cook over low heat until cheese is melted, stirring constantly.

Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Layer 4-5 lasagna noodles on top of sauce, overlapping as needed. Spread cottage cheese over the noodles. Spread with another 1 1/2 cups of sauce, and then with another 4-5 noodles. Top with seafood and another round of sauce. Add remaining noodles and top with all remaining sauce. If desired top with 1/2 cup grated parmesan cheese.

Bake, uncovered, at 350 deg. for 35-40 minutes or until the noodles are tender. Let stand for 15 minutes before cutting.



A Most Delicious Lasagna Recipe
Servings: 10

1/2 pound dried lasagna noodles
1 pound bulk Italian sausage
1/2 pound Ground beef
1 cup Chopped onion
2 Cloves garlic, minced
1 cup (28 ounces) tomatoes, cut up, undrained
2 cups Tomato paste
2 teaspoons Sugar
2 1/2 teaspoons Salt, divided

1-1/2 teaspoons dried Italian herbs, crushed
1/2 teaspoon Fennel seeds
1/4 teaspoon Pepper
15 ounces Ricotta cheese
1 Egg, beaten
2 tablespoons chopped fresh parsley
1 cup Sliced pitted ripe olives
4 cups Shredded mozzarella cheese
3/4 cup Grated Parmesan cheese

Cook lasagna noodles according to package directions; drain. Cook sausage,
ground, beef, onion and garlic in large skillet over medium-high heat until
sausage is no longer pink and onion is tender.

Stir in tomatoes, tomato paste, sugar, 2 teaspoons salt, the dried herbs, fennel seeds and pepper.  Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes.

In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Lightly coat a 13x9 inch baking dish with cooking spray. Spoon 1 1/2 cups of meat sauce into the bottom of the dish.  Layer 3-4 noodles in bottom of pan overlapping slightly. Top with 1/3 of the remaining meat sauce and 1/3 each of the ricotta mixture, olives, mozzarella and Parmesan cheese into dish. Repeat layers. 

Cover with foil and bake at 375 F for 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let rest 10 minutes before cutting.




Lovely Mushroom Lasagna
Serves 6

To serve a crowd of 12-16, make a double batch in two different dishes.  Use one or a mix of your favorite mushrooms including white, cremini, portobello or shitake.  This lasagna comes together with a lovely Béchamel sauce and Parmesan cheese

Salt
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (1½ sticks) unsalted butter, divided
2 tablespoons extra virgin olive oil
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds mushrooms
1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F.  Bring a large pot of salted water to a boil.  Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.  Carefully separate noodles if they stick, lay out on a
baking sheet and keep covered with a damp towel.

Make the white sauce.  Bring the milk to a simmer in a saucepan. Set aside. Melt 1 stick of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.

Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and whisk over medium-low heat for 3 to 5 minutes, until thick. Set aside. 

Slice the mushrooms into ¼ pieces, discarding the stems.  Heat the oil and remaining butter in a large pan.  When the butter melts, add half the mushrooms, sprinkle with salt and cook over medium heat for about 5 minutes
until the mushrooms are tender and they release some of their juices.  Repeat with the remaining mushrooms.

To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit for 15 minutes and serve hot.



Spinach Lasagna Recipe
Servings: 12

1 Pound Fresh spinach
1 Pound Fresh mushrooms, chopped
1 Cup Chopped onion
1 Clove garlic, minced
2 Tablespoon Olive oil
3 Cups Ricotta cheese
2/3 Cup Grated Parmesan cheese
1 Egg
1/2 Teaspoon Salt
1/2 Teaspoon Black pepper
3/4 Teaspoon Dried basil
3/4 Teaspoon Dried oregano
16 Lasagna noodles
4 1/2 Cups Shredded mozzarella cheese, divided
1 Cup Grated Parmesan cheese, divided

Optional: Top lasagna slices with marinara or tomato cream sauce and freshly grated Parmesan cheese

Steam spinach, just until tender. Press out excess moisture. Chop coarsely.
Heat olive oil in large sauté pan and cook mushrooms, onions and garlic
over medium high heat until onions are tender. Drain any excess liquid and
cool.

Meanwhile, place ricotta cheese, 2/3 cup grated Parmesan, egg, salt,
pepper, dried basil and oregano in a large mixing bowl. Add cooled spinach
and mushroom, onion, garlic mixture. Mix with an electric mixer on low
speed, just until blended.

Cook lasagna according to package directions. Rinse under cool water and drain thoroughly. Spray a 9x13x2 inch baking dish with pan spray, or oil lightly.

Place 4 lasagna noodles in bottom of pan overlapping slightly. Top with 2 cups of the spinach filling. Sprinkle with 1 cup shredded cheese and 1/3 cup Parmesan cheese. Repeat pasta, filling and cheese layering two more times.

Top with remaining 4 lasagna noodles,  Spread 1 cup marinara or tomato cream sauce over the top. Cover lightly with foil. 

Preheat oven to 350 degrees.  Bake lasagna, covered for 1 hour. Remove from oven and let rest for at least 30 minutes before cutting.


 
Tyler Florence's One-Pan Lasagna
Serves 6 to 8

2 carrots, cut into quarters
2 garlic cloves
1 onion, quartered
Extra-virgin olive oil
11⁄4 (28-ounce) cans San Marzano tomatoes (36 ounces total)
1 pound ground meat (beef, turkey, or chicken)
Kosher salt
Freshly ground black pepper
8 sheets Fresh Pasta or instant-cook, 4 x 8 inches
3 ounces fresh spinach leaves
1 pint fresh ricotta
8 ounces fresh mozzarella, cubed
1⁄3 cup freshly grated Parmesan cheese

Add the carrots, garlic, and onion to a food processor and process until very finely chopped.  Place a 10-inch oven-safe sauté pan with tall, straight sides over medium heat. Coat the bottom of the pan with some olive oil, and add the carrot mixture. Cook, stirring occasionally, until the vegetables are soft and well
caramelized. While the vegetables cook, pour the tomatoes and their juice into the food processor and puree.

Remove the caramelized vegetables to a bowl and add another 2 tablespoons of olive oil to the pan. Increase the heat to medium-high, and when the oil is shimmering, add the meat to the pan, breaking it up with a wooden spoon. Season generously with salt and pepper, and let it sear until well browned. Add the pureed tomatoes, another few generous pinches of salt and pepper, and stir. Bring the meat and tomatoes to a simmer, and simmer gently for 20 minutes to marry the flavors.

Meanwhile, preheat the oven to 350°F. After the sauce has cooked, reduce the heat to low. Place a sheet of pasta over the sauce and push down with the spoon so the pasta submerges. Use a wiggling motion so that all the meat doesn’t get pushed down to the bottom. Continue placing layers of pasta in the pot and pushing them down, creating layers of pasta and meat sauce within the pan.

The pasta will cook in the sauce, thickening it. When the pasta is all in the pot, add the spinach on top. Dollop the ricotta over the spinach, and then add the mozzarella. Top with Parmesan cheese, a drizzle of olive oil, and a pinch of salt. Place the pan in the oven and bake, uncovered, until the cheese is melted and bubbling, about 25 minutes. Serve immediately.

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