LASAGNA GARLIC BREAD RECIPE RECIPES

Steps:

• In a stand mixer fitting with the dough hook, combine the flour with the salt.
• Once the dry ingredients are combined, add one egg at a time until the dough pulls together. If the dough is a bit dry add the water.
• Knead the dough on a floured surface until it comes together. Wrap the dough in plastic wrap and place it in the fridge until later (about 30 minutes minimum).
• Drizzle 2 teaspoons of olive oil to a saucepan or pot. Add the carrots, onions, and celery and cook for a few minutes.
• Once the vegetables have begun to soften, add the garlic and continue to cook for about 3 minutes.
• Once the vegetables are soft, add the meat and cook for about 10 minutes on medium high heat.
• Add the wine and continue to cook until the wine has evaporated.
• Add the milk and cook it down for about 7-10 minutes.
• Add the chopped tomatoes, and combine. Then add the tomato paste and Italian seasoning. Season with salt and pepper and bring to a simmer (simmer for about 30 minutes or longer for a deeper flavor).
• Add the butter to a frying pan or saucepan and melt it on medium high heat.
• When the butter is fully melted, add the flour and mix well so the flour and butter combine.
• Mix in the milk to create the sauce, whisking vigorously. Then whisk in the heavy cream.
• Mix in the nutmeg and continue to whisk until the mixture has thickened up (about 3-5 minutes more)
• Bring a pot of salted water to a boil.
• In the meantime, use a pasta maker to roll out the dough to 1//8 of an inch in thickness. Set it aside. You should have about 15-18 sheets of noodles to cover the surface area. If you’re using a pasta maker, measure the size of your cake pan and cut the noodles to size accordingly.
• When the water is boiling, add the noodles and cook for roughly 2 minutes. Remove the noodles from the water, and repeat for additional noodles.
• Add some of the bolognese sauce to the base of a spring form cake pan.
• Add a few noodles on top of the sauce so that it covers the entire surface.
• On top of the noodles, add a generous amount of the bolognese so that it covers the whole surface. Add more noodles on top of the bolognese to cover the surface.
• Combine the shredded mozzarella and shredded parmesan cheese and add half on top of the noodle layer.
• Add another layer of noodles followed by a generous amount (if not all) of the bechamel sauce. Add another layer of noodles, followed by a layer of the bolognese.
• Add another layer of noodles, another layer of the shredded cheese and the final layer of noodles.
• On top of the noodles, add a thin layer of the sauce and the fresh slices of mozzarella.
• Cover the cake pan with aluminum foil and bake it in a 425ºF oven for 30 minutes.
• In a small bowl, combine the parsley, minced garlic, room temperature butter and parmesan cheese. Season with salt and pepper.
• Slice the loaf of bread in half and spread the butter mixture on top.
• Bake in the oven at 425ºF for about 7 minutes on until the cheese and butter is bubbling.
• When the cake has cool enough, removed the border spring form and slice the lasagna into 8 equal wedges.
• Add some of the sauce on a plate, place the wedge of lasagna on top, with a side of the garlic bread. Enjoy!

Steps:

• Brown the ground beef in a pan.
• Add the pasta sauce and bring to a simmer. Take off the heat and set aside.
• Blend the mozzarella, ricotta, egg, and parsley in a bowl.
• Spread half a cup of the meat sauce on the bottom of a lightly-oiled baking dish.
• Arrange lasagna pasta on top of the meat sauce.
• Spread about 1/3 cup of the cheese mixture on top of the lasagna.
• Continue layering until ingredients are used up.
• Cover the dish with aluminum foil and bake for an hour at 375F.
• Meanwhile, blend the butter, garlic, parsley, and parmesan in a bowl.
• Spread mixture on to one side of each slice of bread.
• Arrange bread slices on a baking sheet and bake for 10 minutes at 325F.