Tag: lasagna
Vegetable Lasagna
This is a great way to get some veggies into your kids. They may not notice all the greens while they enjoy the yummy noodles, cheese and sauce. Eliminate the pancetta if you want to keep it vegetarian. If not then it is great way to infuse some great flavor without adding a lot of meat.
- 9 to 12 lasagna noodles
- 2 tablespoons olive oil
- ½ cup pancetta, chopped (eliminate if making vegetarian)
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 10 ounces Cremini mushrooms, sliced
- 1 10 ounces Shiitaki mushrooms, sliced
- 4 cups mixed greens (I used a combination of kale, green cabbage, red cabbage & Brussels sprouts), shredded
- 1 cup ricotta
- 2 garlic cloves, grated
- ½ cup parsley, chopped
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup shredded Parmigiano Reggiano, divided
- ½ cup mozzarella cheese, shredded
- 3 cups fresh tomato sauce, preferable homemade
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Boil the lasagna noodles until they are soft and pliable, about 6 to 7 minutes. Remove the pasta and lay flat on a sheet tray to cool.
Add olive oil and pancetta to a large frying pan. Saute on medium heat for 2 to 3 minutes. Add the onion and garlic and continue to sauté for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 4 to 5 minutes, stirring constantly. Add the greens and cook for another 5 minutes until they are wilted. Check for seasonings and turn heat off and let cool.
In a small bowl, add the ricotta, garlic, parsley, salt, egg, and ½ cup of cheese. Mix well and keep aside.
In the bottom of a 8 by 8 baking dish, add a half cup of sauce. Spread evenly. Arrange three to four noodles to completely cover the sauce. Spread ½ of the ricotta mixture over the pasta. Add ½ of the mushroom mixture and spread evenly. Repeat with noodles, sauce, ricotta and mixture. Finally add the last batch of noodles and cover with sauce. Sprinkle with the remaining Parmigiano and all of mozzarella on top. Cover with foil. Place the lasagna on a baking sheet and bake in oven for an hour 15 minutes, removing the foil for the last 15 minutes. Let cool for 15 minutes before slicing.
Lasagna with Meat Sauce
Delicious lasagna… for the weeknights or a holiday meal!
- 3 ½ cups fresh or store bought tomato sauce, divided
- ½ pound ground turkey
- 2 tablespoons extra virgin olive oil
- ½ cup shallots, chopped
- 2 garlic cloves, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- Salt
- 6 no-boil lasagna sheets
- ½ cup shredded fontina
- ½ cup shredded pecorino romano
Heat oven at 350 degrees F.
In a large frying pan, heat the olive oil. Add the ground turkey and break the meat with the back of a wooden spatula while sautéing for 4-5 minutes. Add the shallots and garlic and sauté for 3-4 minutes on medium high heat. Add the thyme, rosemary and sage. Add 2 cups tomato sauce and salt. Cook on medium low heat for 20 minutes and check for seasonings. Mix the 2 cheeses together and keep aside.
In an 8X8 pan, add ½ cup tomato sauce at the bottom. Add 2 sheets on top and add 1 cup meat sauce. Sprinkle ¼ cup cheese. Add 2 sheets on top and add 1 cup meat sauce once more. Sprinkle ¼ cup cheese. Add the last 2 sheets and top with 1 cup tomato sauce and sprinkle with ½ cup cheese. Cover with foil and bake for 50 to 60 minutes till bubbly on top.
Mushroom Lasagna with Broccoli Rabe and Parsley Pesto
Great vegetarian lasagna!!!
- 20 ounces Cremini mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, chopped
- Salt
Heat a frying pan with the olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes, till golden brown. Add the garlic and salt and sauté on medium heat for 1 to 2 minutes. Turn heat off and keep aside.
- ½ cup full fat ricotta cheese
- ½ cup parsley and broccoli rabe pesto (recipe below)
- 1/3 cup grated Parmigiano Reggiano
- 1 egg, beaten
- 1 teaspoon salt
Mix all the ingredients in a medium bowl and keep aside.
- 3 cups homemade tomato sauce
- 9 lasagna noodles (I use no-boil but the regular ones can be first cooked and used as well)
- ½ cup mozzarella cheese, grated
- 1 8X8 oven-proof dish
Preheat oven to 350 degrees F.
Spoon ½ cup tomato sauce onto the bottom of the dish. Dip and place three lasagna noodles on top of the sauce. Add half of the ricotta mixture and evenly distribute on top of the noodles. Add half of the mushroom filling and top with three more noodles. Spoon ½ cup tomato sauce on top of the noodles, spreading it evenly. Repeat a layer of the remaining ricotta filling and mushrooms. Top with three more noodles and the remaining sauce. Top with the cheese and cover with aluminum foil. Bake for 40 minutes in the oven and take the top off. Bake for another 10 minutes and serve after resting the lasagna for 10 minutes. 
Broccoli Rabe and Parsley Pesto
- 2 garlic cloves
- ½ cup slivered almonds, toasted
- ½ cup Pecorino Romano, grated
- 2 cups broccoli rabe, the leaves taken off and chopped
- 2 cups parsley, chopped
- Juice of half a lemon
- ½ cup extra virgin olive oil
- Salt
Transfer the garlic, almonds and cheese to a food processor. Pulse this the garlic and almonds are chopped. Add the broccoli rabe, parsley and lemon juice. Process till everything is chopped well. Slowly drizzle the olive oil while processing the mixture. Take out of the processor and transfer to bowl. Check for seasonings and add salt. Serve on top of any meat, fish or mixed with pasta.
Mushroom and Pesto Lasagna
Yummy lasagna for the fall…
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 ½ cups whole milk
- 1 large garlic clove, peeled
- ¼ teaspoon freshly ground nutmeg
- 1 teaspoon salt
- Pepper
Heat a saucepan with the butter and add the flour. Stir with a whisk on medium heat for 1 to 2 minutes. Add the milk and garlic gradually and continue whisking and bring to a boil. Lower heat and simmer for 5 minutes. Add the nutmeg, salt and pepper. Check for seasoning and keep aside.
- 3 tablespoons extra virgin olive oil
- 10 ounces Cremini mushrooms, cleaned and sliced
- 2 garlic cloves, grated
- Salt
Heat a frying pan with the olive oil. Add the mushrooms and sauté on medium heat for 4 to 5 minutes till the mushrooms are golden brown. Add the garlic and sauté for another 2 minutes. Season with salt and keep aside.
- ½ cup prepared or homemade pesto
- ½ cup grated Parmigiano Reggiano cheese
- ½ cup grated mozzarella cheese
- 9 to 12 no boil lasagna noodles
- 1 8X8 oven-proof pan
Pour a ladle of white sauce to the bottom of the pan, add one layer of noodles on top. Add another ladle of sauce. Spread ¼ cup pesto and sprinkle ¼ cup of Parmigiano cheese on top of that. Then, add half of the sliced mushrooms. Top with another layer of noodles and repeat the process. Top with another layer of noodles and pour the remaining sauce covering the top and sides. Top with the mozzarella cheese, cover with foil and bake for 50 minutes till the noodles are fully cooked and cheese is gooey. Let the lasagna sit for 15 minutes before serving.
Mushroom Turkey Swiss Chard Whole Wheat Lasagna
This is a great, delicious recipe I came up with. No one could tell it was super healthy. I bought whole wheat pasta sheets and layered them with mushrooms and ground turkey. I bought a big bunch of Swiss chard which I sautéed it up and added the greens to the ricotta filling. The lasagna was yummy and it was gone in no time…
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1 bunch Swiss chard, greens and stalks separated and chopped
- 1 cup cremini mushrooms, chopped
- 1 cup shitaki mushrooms, chopped
- ½ pound dark meat ground turkey
- 1 tablespoon tomato paste
- 2 cups marinara sauce
- Salt
Heat a large frying pan with the olive oil. Add the shallot and garlic and sauté for a minute on medium heat. Add the Swiss chard whites and sauté for a minute. Add the mushrooms and sauté for 3 to 4 minutes on high heat. Add ground turkey and separate with the back of wooden spoon. Stir and cook for a minute or two. Add the tomato paste and cook for a minute. Add the marinara sauce and bring to a boil. Simmer for about 15 minutes. Adjust seasonings and let the mixture cool off.
- 1 tablespoons extra virgin olive oil
- Salt
Heat a medium frying pan with the olive oil and add the greens from the Swiss chard. Saute on high heat, stirring consistently till the greens have wilted. Add salt and let the mixture cool off.
Ricotta Filling
- 1 cup ricotta cheese
- 2 cloves garlic, grated
- ½ cup Parmigiano Reggiano, grated
- ½ cup Mozzarella, grated
- 1 teaspoon salt
- 1 egg, beaten
Transfer the ricotta cheese, garlic, Parmigiano, mozzarella, salt and the egg to a medium bowl. Add the Swiss chard greens and mix well.
- 6 to 8 whole wheat lasagna noodles, cooked
Start to layer the lasagna by starting with a small ladle of the turkey mixture at the bottom. Add the noodles on top and spread a third of the turkey mixture on top. Add half of the ricotta filling. Repeat the process and top with noodles and then the last third of the turkey mixture. Cover with aluminum foil and bake for 30 to 45 minutes. Cool for 10 minutes before serving.
Leftover Meatball Lasagna
Why not finish off the week with another pasta dish? Like yesterdays post, this one made with leftovers as well- I love making a completely different dish the next day. This one is quite simple as well since most of the work was already done. All I made was the béchamel sauce and layered the lasagna noodles with crumbled meatballs. It took almost no time and I had a delicious dish.
Next time you have leftover meatballs, make this delicious lasagna…
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Lasagna with Meat Sauce
I thought I would continue the pasta theme and post one of my favorite recipes. We all love lasagna in our family. I used the meat sauce from yesterdays post. The dish was even quicker to make than usual since most of the work was done. I usually eliminate the ricotta but I decided to add it to this dish. I added tons of flavor including parsley, cheese and garlic.
All in all, it was a delicious lasagna…
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