Lasagna With Ricotta And Tomato Sauce Food

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CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Bechamel sauce:
  • In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
  • In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
  • In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
  • Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
  • Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
  • In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

LASAGNA WITH RICOTTA AND TOMATO SAUCE



Lasagna With Ricotta and Tomato Sauce image

this is a great vegetarian lasagna recipe from the Dean and Deluca cookbook. It makes a lot of food, but i can guarantee you probably won't have many leftovers

Provided by Mizzy

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup olive oil
3 large yellow onions, diced (about 3 cups)
3 (28 ounce) cans plum tomatoes, drained
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 cups whole-milk ricotta cheese
1 egg
2 tablespoons parmesan cheese, plus
1/2 cup finely grated parmesan cheese
1 tablespoon chopped fresh basil
1/8 teaspoon ground nutmeg
3 tablespoons butter, melted
18 sheets lasagna noodles, parboiled
1 lb mozzarella cheese, grated (about 3 cups)

Steps:

  • Heat olive oil over moderate heat in large suacepan.
  • Add onions, stir and cover.
  • Cook for about 20 minutes, stirring occasionally, until onions are translucent.
  • Using a food mill, puree plum tomatoes directly into the pan.
  • Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
  • In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
  • Stir well to combine.
  • Butter generously the bottom and sides of a baking pan, 13X9 inches.
  • Take 3/4 cups of tomato sauce and spread on bottom of pan.
  • Place 3 lasgana noodles on bottom of pan, overlapping them slightly.
  • Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
  • Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
  • Repeat this 4 times.
  • Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
  • This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
  • Bring to room temperature before cooking.
  • When ready to cook, preheat oven to 400.
  • Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
  • Let sit 5 minutes and serve.

Nutrition Facts : Calories 514.9, Fat 37.4, SaturatedFat 18.2, Cholesterol 120.6, Sodium 1450.3, Carbohydrate 21.1, Fiber 4.5, Sugar 11.2, Protein 26.4

NO-BAKE LASAGNA WITH RICOTTA AND TOMATOES



No-Bake Lasagna with Ricotta and Tomatoes image

This deconstructed lasagna is not only healthful but quick to make. The noodles aren't baked under heavy layers of cheese and sauce -- just dressed with ingredients right after being boiled.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

1 tablespoon plus 1 teaspoon extra-virgin olive oil
7 garlic cloves, thinly sliced
3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
Coarse salt and freshly ground pepper
2/3 cup chicken stock
8 lasagna noodles
2/3 cup small basil leaves
1/2 cup reduced-fat ricotta cheese
1 ounce Pecorino Romano cheese, shaved

Steps:

  • Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until saucelike, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
  • Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
  • Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.

Nutrition Facts : Calories 357 g, Cholesterol 15 g, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, Sodium 304 g

CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND BECHAMEL SAUCE ( L



Classic Lasagna With Meat Sauce, Tomatoes and Bechamel Sauce ( L image

Another fantastic Italian dish from Cucina. Lasagna is one of my favourite dishes and I just love the cheese! Yummy!!!

Provided by Pinaygourmet 345142

Categories     Veal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 30

1/3 cup olive oil
1 1/2 lbs ground veal
1 teaspoon salt
1 large white onion, chopped finely
6 garlic cloves, chopped
2 celery ribs, coarsely chopped
1 green pepper, diced
1 carrot, diced
2 (796 ml) canned whole Italian plum tomatoes, diced
1 tablespoon tomato paste
4 sun-dried tomatoes, diced
3 bay leaves
2 tablespoons dried oregano
12 fresh basil leaves
1 tablespoon dried thyme
1/2 teaspoon chili pepper flakes
1 teaspoon fennel seed
1 orange, zest of, only, grated
salt and pepper
2 Italian sausages
12 dried lasagna noodles
1 lb ricotta cheese
1 lb mozzarella cheese, sliced
2 tablespoons romano cheese, grated
1/3 cup butter
1/3 cup flour
2 cups milk
salt and pepper
grated nutmeg
125 g old cheddar cheese, grated

Steps:

  • For the Meat Sauce:.
  • Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste.
  • Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.
  • Cook sausages in a frying pan. Remove, slice and set aside.
  • For the Bechamel Sauce:.
  • In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste.
  • Blend in the Cheddar cheese, stirring well. Set aside to cool.
  • Assemble the lasagna:.
  • Preheat oven to 400°F.
  • Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
  • Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel.
  • Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture.
  • Garnish with fresh basil leaves.
  • Bake in centre of oven for 40 minutes.

Nutrition Facts : Calories 1224, Fat 76.1, SaturatedFat 37, Cholesterol 269.6, Sodium 1716.7, Carbohydrate 64.6, Fiber 6.5, Sugar 11, Protein 70.9

LASAGNA ROLLS WITH TOMATO SAUCE



Lasagna Rolls with Tomato Sauce image

These lasagna rolls are the ideal first course for a Sunday lunch or a dinner party. Stuffed with ricotta and spinach and served with a simple fresh sauce, they are sure impress everyone! [Recipe originally submitted to Allrecipes.it]

Provided by MariaGiovene

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 18

2 ½ cups all-purpose flour
3 eggs
1 ½ tablespoons extra-virgin olive oil
½ teaspoon salt
1 tablespoon extra-virgin olive oil
1 small onion, sliced
3 (6 ounce) cans tomato sauce
salt to taste
6 leaves fresh basil
1 bunch fresh spinach
2 tablespoons water
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 clove garlic, crushed
1 (7 ounce) container ricotta cheese
1 teaspoon ground nutmeg
salt and freshly ground black pepper to taste
3 tablespoons grated Parmesan cheese

Steps:

  • Place flour on a work surface and make a well in the center. Add eggs, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Heat 1 tablespoon olive oil in a saucepan over medium-low heat and cook onion until soft and translucent, about 3 minutes. Add tomato sauce and increase heat to medium. Season with salt and cook, covered, until sauce starts to thicken, about 15 minutes. Add basil and remove from heat, but keep warm.
  • Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
  • Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper for the filling.
  • Remove pasta dough from the refrigerator and roll out on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
  • Soak a large piece of parchment paper in water and squeeze out well. Wrap the lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice the lasagna roll into 1/2-inch pieces and place in a casserole dish. Cover with tomato sauce and sprinkle with Parmesan cheese.
  • Bake in the preheated oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 49.9 g, Cholesterol 111.9 mg, Fat 14.9 g, Fiber 4.2 g, Protein 16.8 g, SaturatedFat 5.4 g, Sodium 885.4 mg, Sugar 4.7 g

LASAGNA WITH CHARD, TOMATO SAUCE AND RICOTTA



Lasagna with Chard, Tomato Sauce and Ricotta image

This savory vegetarian lasagna is easy to put together. You can assemble it up to a day ahead of time, then bake it shortly before dinner.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 11

1 generous bunch Swiss chard (about 1 1/2 pounds)
Salt
1/2 pound regular or no-boil lasagna noodles
2 tablespoons plus 1 teaspoon extra virgin olive oil
2 large garlic cloves, minced or pressed
2 pounds fresh tomatoes, peeled, seeded and diced, or 1 (28-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 large basil sprig
Freshly ground pepper
1/2 cup fresh ricotta cheese
1/3 to 1/2 cup freshly grated Parmesan

Steps:

  • Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a bowl with ice water. Tear the leaves from the stems and wash thoroughly in two changes of water. Discard the stems or set aside for another purpose.
  • When the water comes to a boil, add the Swiss chard leaves. Boil 1 minute (from the time the water comes back to a boil), until tender but still bright green, then remove from the water with a slotted spoon or skimmer and transfer to the ice water. Drain and squeeze out excess water. Chop coarsely and set aside. Cook the lasagna noodles in the same pot of water if not using no-boil lasagna. Remove from the pot and toss with 1 teaspoon olive oil in a bowl.
  • In a wide, nonstick frying pan, heat 1 tablespoon of the olive oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Simmer, stirring often, until thick, 15 to 25 minutes, depending on the amount of juice in the pan. Taste and adjust seasonings. Remove the basil sprig. Stir in the Swiss chard and remove from the heat.
  • Preheat the oven to 375ºF. Oil a square or rectangular baking dish (no bigger than 2-quart) and line the bottom with a layer of lasagna noodles. Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta. Sprinkle 2 tablespoons Parmesan over the tomato-chard sauce. Add another layer of noodles and top with the remaining ricotta and tomato-chard sauce, and 2 tablespoons Parmesan. Finish with a layer of noodles and the remaining Parmesan. Drizzle the remaining tablespoon of olive oil over the top. Cover the dish tightly with foil. Bake 30 minutes, or until bubbling and the pasta is tender. Uncover, allow to sit for 5 minutes, and serve.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 6 grams

EASY LASAGNA III



Easy Lasagna III image

Quick, easy lasagna that tastes great!

Provided by LIZ PEAK

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 7

Number Of Ingredients 9

10 ounces lasagna noodles
1 ½ pounds lean ground beef
3 cups cottage cheese
2 eggs
1 teaspoon garlic powder
2 tablespoons dried parsley
salt and pepper to taste
1 (6 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
  • In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 39.7 g, Cholesterol 126.4 mg, Fat 20.3 g, Fiber 3.2 g, Protein 38 g, SaturatedFat 8.7 g, Sodium 936.6 mg, Sugar 6.9 g

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From recipetineats.com


AUTHENTIC SPINACH AND RICOTTA LASAGNA WITH TOMATO SAUCE
Heat the oven to 400 degrees. Make a batch of the Sugo al Pomodoro (tomato sauce). Set aside. Steam or saute spinach and remove liquid. Cool completely. Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined. Once spinach is cooled, combine with ricotta mixture.
From cucinabyelena.com


MEAT SAUCE AND RICOTTA LASAGNA RECIPE - THE SPRUCE EATS
Gather the ingredients. In a pot, heat the oil. Add the pork, season it with salt and pepper, and brown the meat thoroughly on all sides. Remove the meat to a platter, leaving the drippings in the pot. Add the onion, garlic, and ground beef. Season the mixture with salt and pepper and cook until the beef is browned.
From thespruceeats.com


THE BEST LASAGNA RECIPE - (WITH RICOTTA AND NO-BOIL …
Preheat the oven at 375°F / 190°C/ Gas Mark 5. In a 9 x 13 baking dish or similar. Spread one cup of meat sauce on the bottom of the pan. Top with 3 or 4 lasagna sheets ( I like a little more sauce on my noodles). Spread about ½ cup ricotta cheese with an offset spatula. Sprinkle on some parmesan and mozzarella cheese.
From veenaazmanov.com


CHEESY AND EASY LASAGNA WITH MEAT SAUCE | ALL THINGS MAMMA
How to Make Lasagna. 1. Prepare. Preheat your oven to 350°F and cook the lasagna noodles al dente, according to package directions. Drain well and set aside. 2. Make the Meat Sauce. Brown the beef, sausage, onion, and garlic in a large skillet over medium-high heat, then drain off the grease.
From allthingsmamma.com


GIADA'S CLASSIC ITALIAN LASAGNA - GIADZY
Preheat oven to 375 degrees F. For the bechamel sauce, In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the ...
From giadzy.com


SKILLET LASAGNA TOPPED WITH RICOTTA | AMBITIOUS-KITCHEN
Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring once or twice during cook time, until pasta is tender, about 20 minutes. Remove skillet from heat, stir in the 1/2 c. Parmesan. Season to taste with salt & pepper. Dollop rounded tablespoons of the ricotta evenly over the top, cover and let stand for 5 minutes, to let ...
From ambitious-kitchen.com


10 BEST BEEF LASAGNA NO TOMATO SAUCE RECIPES - FOOD NEWS
Place lasagna roll seam side down in prepared pan; set aside 6. For sauce: in a small saucepan, melt butter over medium ehat. Stir in flour, tarragon, and pepper.
From foodnewsnews.com


10 BEST SEAFOOD LASAGNA WITH TOMATO SAUCE RECIPES | YUMMLY
Pasta with Tomato Sauce and Panela Cheese Madeleine Cocina. scallion, spaghetti, panela cheese, tomato, tomato sauce, cilantro and 2 more. Seafood Lasagna Roll Ups! Food.com. cottage cheese, italian seasoning, egg, Parmesan cheese, imitation crabmeat and 5 more.
From yummly.com


LASAGNA, THE ORIGINAL RECIPE - LA CUCINA ITALIANA
Lasagna: how to make the sauce. Now let’s make the filling – meat sauce and béchamel sauce.Let's start with the meat sauce. You’ll need the following ingredients: 11 oz ground beef, 5 oz bacon, 2 ½ oz carrot, 2 oz celery, 2 oz onion, 1 ½ cup tomato purée or peeled tomatoes, half a cup of dry white wine, half a cup of whole milk, broth, olive oil or butter, salt …
From lacucinaitaliana.com


RICOTTA LASAGNA WITH SUN-DRIED TOMATO PESTO SAUCE
Preheat oven to 375 °F (190 °C). Cook pasta according to cooking instructions on package until al dente. Drain and set aside. Spread half the tomato sauce in 9- x 13-inch (23 x 33 cm) lasagna baking dish. Cover with lasagna pasta. Spread evenly with Canadian Ricotta cheese or Canadian Cottage cheese. Top with lasagna and cover with remaining ...
From dairyfarmersofcanada.ca


TRADITIONAL ITALIAN LASAGNA WITH RICOTTA - COOKING WITH …
Preheat the oven to 350 degrees F. To assemble the lasagna, set out your bowls of ricotta, mozzarella, and Parmesan near your meat, pasta, and sauce. Cover the bottom of a 9x13 pan with a couple ladles of sauce. Add a layer of lasagna noodles the long way, cutting any extra pieces needed to fill in gaps.
From cookingwithmammac.com


RICOTTA AND SPINACH LASAGNA | RICARDO
Filling. Meanwhile, in a large pot over medium-high heat, soften the spinach and garlic in the oil for 2 minutes or until the spinach has wilted. Transfer to a strainer and press out the liquid. Let cool. Coarsely chop. In a bowl, combine the spinach with the remaining ingredients. Season with salt and pepper. Set aside.
From ricardocuisine.com


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