RED LASAGNA PAN RECIPES

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ROASTED RED PEPPER LASAGNA RECIPE - FOOD.COM



Roasted Red Pepper Lasagna Recipe - Food.com image

This is an excellent vegetarian dish to serve to company...very flavorful and can be prepared the day ahead. Prep time includes cooking time for tomato sauce. Recipe adapted from Canadian Living Magazine.

Total Time 3 hours 50 minutes

Prep Time 2 hours 50 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 23

spinach lasagna noodles (about 14 regular or 23 ruffled)
1 (10 ounce) package fresh spinach, trimmed and washed
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, diced
3 cups sliced mushrooms
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
12 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper flakes
2 (19 ounce) cans tomatoes, chopped
1 (10 ounce) jar roasted red peppers
1/4 cup tomato paste
2 tablespoons white wine vinegar
1/4 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper and nutmeg
1 cup shredded asiago cheese or 1 cup Fontina cheese
1/2 cup freshly grated parmesan cheese

Steps:

  • To make Tomato Sauce: In medium saucepan, heat oil over medium heat.
  • Cook onion and garlic for about 3 minutes.
  • Add next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until liquid has evaporated.
  • Stir in tomatoes, peppers, paste and vinegar.
  • Heat to boiling, reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon.
  • In large pot of boiling water, cook lasagna noodles for about 8 minutes or until tender.
  • Drain (reserving hot water) and rinse under cold water.
  • Set aside.
  • Stir spinach into hot water and cook for 1 minute.
  • Drain and squeeze out liquid.
  • Chop coarsely.
  • To make White Sauce: Melt butter in medium saucepan, gradually whisk in flour and over medium heat cook, stirring constantly, for about 3 minutes.
  • Remove pan from heat and whisk in milk, salt, pepper and nutmeg.
  • Cook over medium heat, stirring constantly, until thickened (10-15 minutes).
  • Whisk in 1/2 cup Asiago and 1/3 cup Parmesan cheeses until melted.
  • To Assemble: Spread 1/4 of the tomato sauce in a 9 by 11 inch baking dish.
  • Top with single layer of noodles, trimming to fit dish.
  • Repeat layering (tomato sauce/noodles).
  • Spread with 1/3 white sauce, and a single layer of noodles.
  • Top with all of the spinach and the remaining Asiago cheese.
  • Top with single layer of noodles, 1/4 tomato sauce, noodles and 1/3 white sauce.
  • Repeat layering (noodles/tomato sauce/noodles/white sauce).
  • Cover with aluminum foil.
  • Lasagna can be refrigerated at this point and cooked the next day (add 10 minutes to first baking time).
  • Place dish on baking sheet and cook in a 375F (190C) degree oven for 30 minutes.
  • Remove from oven and sprinkle with remaining Parmesan cheese.
  • Return to oven and bake, uncovered, for another 30 minutes or until cheese is golden.
  • Let stand for 20 minutes before serving.

Nutrition Facts : Calories 359.4, FatContent 19.4, SaturatedFatContent 10.6, CholesterolContent 50.4, SodiumContent 5907.1, CarbohydrateContent 35.5, FiberContent 6.2, SugarContent 9.1, ProteinContent 15.3

BEST EVER RED & WHITE SAUCE LASAGNA RECIPE - FOOD.COM



Best Ever Red & White Sauce Lasagna Recipe - Food.com image

This is the absolute best tasting lasagna I have ever had. The red sauce offers sweetness and the white sauce gives it a warm creaminess. I came up with this recipe for my sister who doesn't eat pork, but have made it many times with traditional pork Italian sausage. Either way its yummy, hearty and sure to impress.

Total Time 2 hours 30 minutes

Prep Time 1 hours 30 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 22

2 (8 ounce) boxes no-boil lasagna noodles
8 ounces six cheese Italian cheese blend
16 ounces shredded mozzarella cheese
16 ounces whole milk ricotta cheese
3 large sweet Italian sausage links
3 tablespoons extra virgin olive oil
10 fresh basil leaves
1 egg
2 (24 ounce) jars of san marzano tomato passata
1 (6 ounce) can tomato paste
16 ounces san marzano crushed tomatoes
10 garlic cloves
2 cups red wine
3 tablespoons dry Italian herb seasoning
1 large onion
1 pint heavy whipping cream
1 cup whole milk
3 tablespoons butter
3 tablespoons flour
fresh nutmeg
salt
pepper

Steps:

  • Begin by making the red sauce as it needs time to simmer and reduce.
  • In large heavy bottom sauce pan over medium/ high heat Sauté in olive oil half the onion add salt and pepper to taste.
  • Once onion is slightly browned add in the 5 cloves of crushed garlic, Sauté for a couple minutes.
  • Add the entire can of tomato paste and sauté carefully & stir continuously (it burns easily) until cooked about 2-3 minutes.
  • Next Stir in The 2 jars of Passata and 1 can of crushed tomatoes, re- season with salt and pepper.
  • Add wine to thin sauce to a light chunk style sauce. Stirring Sauce occasionally as it will reduce and become thicker re-season with additional salt if any is required,Lower heat to simmer. Stir occasionally.
  • Stir in 1-3 tablespoons of Italian dry herb seasoning to taste.
  • Chop 10 basil leaves into strips reserving half for ricotta mixture and gently half into sauce.
  • In separate pan begin to sauté sausage.
  • Add a slight bit of olive oil, allow to heat then add sausages with casings removed Brown until cooked completely.
  • With a slotted spoon remove sausage to a plate lined with a paper towel to drain. Reserving sausage drippings in pan.
  • Add remaining onion to sausage oil and sauté onion until slightly caramelized. Salt and Pepper.
  • Chop garlic and mince into a paste the remaining cloves and stir until cooked.
  • Combine the onion oil mixture into the tomato sauce. This will add a thickness to your sauce.
  • Simmer for at least 30 minutes
  • While Red Sauce is reducing in other heavy bottom pan begin to work on fillings and White Sauce.
  • Add butter & flour, Cook over low/med heat for about 3 minutes.
  • Add entire pint of cream.
  • Allow to slowly come to simmer.
  • Grate in 2 teaspoons of fresh nutmeg.
  • Add half of the milk reserve the remainder of milk Simmer for 5 minutes( DO NOT BOIL).
  • White Sauce should be able to coat the back of spoon if sauce is too thick like a paste or glue add remainder of milk slowly little by little until texture is more sauce like smooth slightly thick.
  • Remove from burner and let stand.
  • Prepare Ricotta Mixture:.
  • In a large glass or plastic bowl take reserved fresh basil and combine with 1 entire large jar of ricotta salt and pepper.
  • Mix well. Make sure mixture is properly seasoned and add 1 beaten egg.
  • Combine all ingredients well. Set aside.
  • Lasagna Assembly.
  • In large 11 by 15 GLASS baking dish, spray with original flavored Pam or any other non stick non flavored cooking spray.
  • Ladle 1 cup red sauce or enough to coat the bottom of the entire baking dish.
  • Arrange 1st layer of Noodles to cover bottom of pan.
  • Add layer of Ricotta mixture .
  • Cover with Mozzarella cheese.
  • Ladle red sauce until cheese mixture is covered.
  • Arrange 2nd noodle layer to cover.
  • Add a thin layer of Ricotta mixture.
  • Using a separate ladle than the red ladle in a layer of white sauce to cover the ricotta mixture.
  • Spoon the sausage onto the white sauce to cover.
  • Cover the sausage with the Italian blend cheese mix.
  • Arrange 3rd noodle layer to cover.
  • Add layer of Ricotta mixture .
  • Add a layer of Italian blend cheese.
  • Cover with red sauce .
  • Add final noodle layer.
  • Cover noodle with red sauce then a thick coating of Mozzarella cheese .
  • Cover with aluminum foil and bake for 1 hour at 350 degrees.
  • Allow Lasagna to stand at room temperature for at least 45 minutes to set up before cutting into it.

Nutrition Facts : Calories 756, FatContent 53.7, SaturatedFatContent 30.1, CholesterolContent 196.2, SodiumContent 1455.9, CarbohydrateContent 36, FiberContent 5.5, SugarContent 16.6, ProteinContent 27

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