LASAGNA LAYER ORDER RECIPES

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THREE LAYER LASAGNE WITH RICOTTA AND MEAT SAUCE | BARILLA



Three Layer Lasagne with Ricotta and Meat Sauce | Barilla image

Looking for an easy lasagna recipe? Try Barilla's three layer lasagna recipe with ricotta and meat sauce for an easy to make meal that the whole family will love.

Provided by Barilla

Prep Time 00:20

Cook Time 00:40

Yield 12

Number Of Ingredients 7

½ box Barilla® Wavy Lasagne
2 jars Barilla® Marinara Sauce
1 pound bulk Italian sausage or ground beef, cooked and drained
1 15-oz container ricotta cheese
4 cups (16-oz) shredded mozzarella cheese
½ cup (2-oz) Parmigiano-Reggiano cheese, grated
2 eggs, lightly beaten

Steps:

  • Preheat oven to 375° F.
  • Cook lasagna noodles according to package instructions; drain and separate.
  • In a large saucepan, combine cooked meat and 1 ½ jars sauce, simmer 5 minutes.
  • In a large bowl, combine Ricotta cheese, 3 ½ cups mozzarella cheese, Parmigiano cheese and eggs.
  • Grease a 13 x 9 inch baking dish with cooking spray.
  • Spread ¾ cup Barilla sauce over the bottom of the baking dish.
  • Place 3-4 lasagne sheets on the bottom, slightly overlapping.
  • Spread half of the cheese mixture over lasagne and cover with ½ of the meat sauce.
  • Repeat for 2 more layers.
  • Cover last layer with remaining lasagne sheets and remaining Barilla sauce.
  • Sprinkle with remaining mozzarella cheese.
  • Cover with foil and bake for 30 minutes. Remove foil and bake additional 10 minutes. Let stand 10 minutes before serving.

TEN-LAYER LASAGNA BOLOGNESE RECIPE | FOOD NETWORK



Ten-Layer Lasagna Bolognese Recipe | Food Network image

From the Emilia Romagna region of Italy, this lasagna has cured many poor spirits here stateside. Delicious as the original may be, my multi layered version, packed with veggies, addresses each area carefully to yield a dish you enjoy guilt free.

Provided by Food Network

Categories     main-dish

Total Time 1 hours 30 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 11

3/4 tablespoon extra-virgin olive oil, plus more for greasing
8 ounces ground beef (80/20)
Kosher salt and freshly ground black pepper 
20 basil leaves, torn into bite-size pieces 
1 1/2 cups marinara sauce, such as Pomi 
1 quart whole milk 
1 tablespoon arrowroot 
1/8 teaspoon freshly grated nutmeg 
2 to 3 small zucchini, cut lengthwise into 1/8-inch-thick strips on a mandoline 
6 ounces Parmigiano Reggiano
4 ounces no-boil lasagna sheets, such as Delallo's 

Steps:

  • Preheat the oven to 375 degrees F.
  • Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
  • Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
  • Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles – you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
  • Remove from the oven, let stand for at least 5 minutes and then cut and serve.

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