ALTON BROWN LASAGNA RECIPES

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SLOW COOKER LASAGNA RECIPE | ALTON BROWN | COOKING CHANNEL



Slow Cooker Lasagna Recipe | Alton Brown | Cooking Channel image

Provided by Alton Brown : Cooking Channel

Total Time 5 hours 55 minutes

Prep Time 55 minutes

Cook Time 4 hours 30 minutes

Yield 10 to 12 servings

Number Of Ingredients 12

1 pound lasagna noodles
10 ounces eggplant, about 1 small, quartered lengthwise and sliced on mandoline
10 ounces zucchini, about 1 small, sliced lengthwise on mandoline
1 pound hot and mild grass-fed beef sausage links
2 tablespoons kosher salt
1 (14 1/2-ounce) can whole, peeled tomatoes
2 teaspoons Italian seasoning , divided
1/2 ounce all-purpose flour
1/2 ounce goat's milk powder
2 large portobello mushroom caps, sliced
1/2 pound ground pork
4 ounces part-skim mozzarella, grated

Steps:

  • Place the lasagna noodles in a 13 by 9-inch metal pan and pour over enough hot water to cover the noodles. Set aside until pliable, about 30 minutes. Drain the water from the noodles, separate, and set aside. 
  • Place the eggplant and zucchini in the bowl of a salad spinner. Sprinkle with the salt and purge for 20 minutes, tossing after the first 10 minutes. Remove the sausage from its casing and chop or pinch into 1/2-inch pieces. Set aside. 
  • Rinse the eggplant and zucchini under running water and spin until mostly dry. 
  • Use 4 pliable lasagna noodles to line the sides of a 3-quart slow cooker. Overlap the noodles slightly and press against the sides so they stick. Crush 1 tomato with your hand onto the bottom of the slow cooker. Cover with half of the sausage. Sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, and one-fourth of the goat's milk powder. Add one-fourth of the purged vegetables in a layer, slightly overlapping the pieces. Add one-fourth of the sliced mushrooms in a layer. Add one-fourth of the remaining noodles in a layer, cut to fit any gaps, slightly overlapping the pieces. Gently press down on the noodles before building next layer. Crush another tomato and place atop the noodles. Add half of the ground pork, sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, one-fourth of the goat's milk powder, one-fourth of the vegetables, and one-fourth of the mushrooms. Repeat 2 more times with the remaining ingredients. You will have 4 layers. 
  • Spread 2 tablespoons of the tomato juice from the can on the top of the last layer of the noodles. Set the slow cooker to low, cover, and cook for 5 hours. Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid. Turn off the slow cooker. Sprinkle with cheese. Cover and leave for 30 minutes. Brown the cheese, if desired, using a propane torch or heat gun.

LASAGNA NOODLE KUGEL RECIPE - FOOD.COM



Lasagna Noodle Kugel Recipe - Food.com image

So you'd be correct in saying, that I almost never miss an episode of Good Eats with Alton Brown. Today he made Lasagna Noodle Kugel. It was so easy to make I had to post it here. Recipe courtesy Alton Brown, 2011 Good Eats Episode: Use Your Noodle IV: Lasagna

Total Time 1 hours 18 minutes

Prep Time 25 minutes

Cook Time 53 minutes

Yield 8-10 serving(s)

Number Of Ingredients 12

nonstick cooking spray
8 ounces lasagna noodles (9 to 10 noodles)
4 tablespoons unsalted butter, melted, cooled slightly, and divided
8 ounces cream cheese, room temperature
8 ounces sour cream, room temperature
4 whole eggs, room temperature
1/3 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
6 ounces dried apricots, coarsely chopped
4 ounces golden raisins
1 teaspoon freshly grated nutmeg

Steps:

  • Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.
  • Preheat the oven to 350 degrees F.
  • Cook the noodles to al dente according to the package directions and drain.
  • Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips.
  • Toss the noodles and 1 tablespoon of the butter together in a medium bowl.
  • Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds.
  • Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine.
  • Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg.
  • Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes.
  • Cool for 15 minutes before serving.

Nutrition Facts : Calories 481.4, FatContent 24.5, SaturatedFatContent 13.5, CholesterolContent 155.1, SodiumContent 266.3, CarbohydrateContent 57.9, FiberContent 3.2, SugarContent 32, ProteinContent 10.5

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