LASAGNA WITH GARLIC BREAD 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:

• In a large pot sauté chopped onion and garlic in olive oil over medium heat until almost transparent. Add all cans of tomatoes and tomato sauce and stir to blend. Reduce heat and add grated carrots and zucchini. Cook covered on medium low heat, stirring occasionally to prevent burning.
• After sauce has cooked down and veggies have become al dente reduce heat to low and add tomato paste, chopped spinach/arugula greens and wine, if using. Adjust salt and pepper. Stir well and cover. Turn heat off and let sauce sit until you're ready to assemble your lasagna.
• Put a large pot of water with salt and olive oil on to heat up. Do not let it boil. Get out a large baking dish. (at least 11 x 14 x 2 1/2 deep) Make your cheese filling and bread crumb topping.
• In a large deep bowl pour carton of Ricotta and break up. Add shredded Mozzarella, Parmesan and shredded Provolone. Add herbs and stir well. Set aside. In a small food processor put bread, garlic powder and melted butter in and process until you have medium grain crumbs evenly coated with butter and garlic. Set aside.
• Add noodles to hot water and cook just until they get soft and pliable. Do not boil the noodles and do not overcook the noodles; they should be firm while assembling the lasagna. (They will cook the rest of the way in the oven and in the sauce.)
• Assembling the lasagna: Pour a couple of spoonful of sauce in the baking dish to coat the bottom. Top with 4 noodles lengthwise and one noodle widthwise. Add 1/3 of the cheese mixture over the noodles. Top with approx. 1/3 of the veggie sauce. Repeat with noodles, cheese and sauce until all is used. (I like to tuck in any noodles that may be standing up and will burn in the oven.) Sprinkle with Parmesan and or Mozzarella on top and bake in 325 oven for about 1 hour. In the last 10 minutes of baking put garlic bread crumbs on top of lasagna, spreading them evenly over the entire surface. Return to oven for the last 10 minutes of cooking. When the lasagna is hot and bubbly and the bread crumbs are toasty brown remove the pan from the oven and let sit for at least 10 minutes to settle before serving. This dish has everything in it to make a meal, but feel free to add your own sides to finish off your meal.
• Note: Use whatever vegetables you prefer. I have made it with asparagus, mushrooms, olives and other squashes. Experiment with the flavors your family likes.