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Lasagna Recipes
Posted on 6/25/09 at 9:44 am
Posted on 6/25/09 at 9:44 am
Anyone has a good lasagna recipe? Thanks in advance.
6
Posted on 6/25/09 at 3:02 pm to Crescent Connection
here you go....true Italian
Crispelle's(crepes)
Notes: These crepes are the true Italian way of making lasagne, manicotti, and many other dishes needing large pieces of pasta. It also really impresses guests.
2 cups half and half
1 cup flour
4 large eggs
1 large egg yolk
1 pinch salt
butter to fry crepes in
1. Mix ingredients except butter, and refrigerate between 1 hour and overnight. This batter will be thicker than regular crepe batter.
2. In large frying pan, brush melted butter on cooking surface. Spread batter thinly and cook till brown on both sides. Remove to warm platter.
Lasagne(lasagna)
For this dish we will be working with 5 things and a good Chianti sure can't hurt.
Tomato sauce (to follow)
Besciamella sauce (to follow)
Crispelle (crepes) .....see above
3/4 cup Parmesan cheese, grated
1 1/2 cups mozzarella cheese, grated
TOMATO SAUCE
1 medium onion , chopped fine
1 medium carrot, sliced thin
1/2 rib celery, chopped fine
1/3 medium bell pepper, chopped fine
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 pound ground chuck
1/2 pound italian sausage, loose
2 16oz cans tomatoes, drained and chopped
2 tablespoons tomato paste
1/2 cup dry vermouth
1 can beef broth
2 bay leaves
6 fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano leaves
BESCIAMELLA SAUCE
1 Stick butter
6 tablespoons flour
1 pint heavy cream, slightly warm
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1. TOMATO SAUCE: In a heavy pot, saute onions, carrots, celery, bell pepper, and garlic in olive oil till soft. Add meat and cook till brown. Add tomatoes, paste, vermouth, broth, and spices. Boil for 5 min. then cover and simmer for about 1 hour.
2. BESCIAMELLA SAUCE: Melt butter in med. saucepan and add flour. Stir for a minute, then add cream slowly, stirring constantly until it comes to a boil. Lower heat and stir occasionally for about 3 min.. This will be thicker than your usual white sauce.
3. ASSEMBLY OF LASAGNE; In a 11x17 inch baking dish, pour about 1/4" of tomato sauce on bottom. Layer in crepes, then besciamella sauce, more tomato sauce, a layer of parmesan cheese, and a layer of mozzarella cheese. Repeat layers till about 1/2" from top of pan.
4. Bake in preheated oven at 400 degrees for about 15 min.
Now you know why your Italian grandmother....was in the kitchen all day preparing this meal.
Crispelle's(crepes)
Notes: These crepes are the true Italian way of making lasagne, manicotti, and many other dishes needing large pieces of pasta. It also really impresses guests.
2 cups half and half
1 cup flour
4 large eggs
1 large egg yolk
1 pinch salt
butter to fry crepes in
1. Mix ingredients except butter, and refrigerate between 1 hour and overnight. This batter will be thicker than regular crepe batter.
2. In large frying pan, brush melted butter on cooking surface. Spread batter thinly and cook till brown on both sides. Remove to warm platter.
Lasagne(lasagna)
For this dish we will be working with 5 things and a good Chianti sure can't hurt.
Tomato sauce (to follow)
Besciamella sauce (to follow)
Crispelle (crepes) .....see above
3/4 cup Parmesan cheese, grated
1 1/2 cups mozzarella cheese, grated
TOMATO SAUCE
1 medium onion , chopped fine
1 medium carrot, sliced thin
1/2 rib celery, chopped fine
1/3 medium bell pepper, chopped fine
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 pound ground chuck
1/2 pound italian sausage, loose
2 16oz cans tomatoes, drained and chopped
2 tablespoons tomato paste
1/2 cup dry vermouth
1 can beef broth
2 bay leaves
6 fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano leaves
BESCIAMELLA SAUCE
1 Stick butter
6 tablespoons flour
1 pint heavy cream, slightly warm
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1. TOMATO SAUCE: In a heavy pot, saute onions, carrots, celery, bell pepper, and garlic in olive oil till soft. Add meat and cook till brown. Add tomatoes, paste, vermouth, broth, and spices. Boil for 5 min. then cover and simmer for about 1 hour.
2. BESCIAMELLA SAUCE: Melt butter in med. saucepan and add flour. Stir for a minute, then add cream slowly, stirring constantly until it comes to a boil. Lower heat and stir occasionally for about 3 min.. This will be thicker than your usual white sauce.
3. ASSEMBLY OF LASAGNE; In a 11x17 inch baking dish, pour about 1/4" of tomato sauce on bottom. Layer in crepes, then besciamella sauce, more tomato sauce, a layer of parmesan cheese, and a layer of mozzarella cheese. Repeat layers till about 1/2" from top of pan.
4. Bake in preheated oven at 400 degrees for about 15 min.
Now you know why your Italian grandmother....was in the kitchen all day preparing this meal.
Posted on 6/25/09 at 7:14 pm to Crescent Connection
Try Tyler Florence's on FoodTV.com. It is pretty damn good. Read the reviews and you get a few adjustments that do wonders.
Posted on 6/26/09 at 9:07 am to Crescent Connection
Posted on 6/26/09 at 9:09 am to Crescent Connection
To be honest, i love homemade lasagna. but just as easy and almost as good to go Monjuni's (or your favorite place). And cheaper as well.
One of the few things I'll shortcut on
One of the few things I'll shortcut on
Posted on 6/26/09 at 3:20 pm to ksayetiger
Posted on 6/27/09 at 2:44 am to Crescent Connection
im ashamed to say, but i just use stouffers
Posted on 6/27/09 at 4:16 am to skygod123
quote:
stouffers
Posted on 6/27/09 at 6:51 am to Crescent Connection
soak the noodles in a pan of water to soften them up before you put them in the lasagna. that way they wont be crunchy. i love ricotta in my lasagna.
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