VEGETABLE LASAGNE
2 teaspoons vegetable oil
3 cups eggplant, unpeeled %26amp; diced
3/4 cup chopped onion
1 teaspoon garlic, minced
28 ounces tomatoes, canned, crushed
1 1/4 teaspoons salt, divided
1/2 teaspoon sugar
1/4 teaspoon basil
1 pound carrot, peeled %26amp; shredded
10 ounces frozen spinach, thawed and drained
15 ounces ricotta cheese, part skim milk
1 cup mozzarella cheese, part skim milk, shredded
1 large egg, beaten
1 pinch nutmeg
9 lasagna noodles, cooked
2 tablespoons grated Parmesan cheese, fresh
In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon salt and the sugar and basil. Bring to boil; reduce heat to low, cover and simmer until eggplant is tender, 20 minutes. Makes 4 3/4 cups.
Meanwhile, preheat oven to 375 F. Bring 2 quarts water to boil in large saucepan. Add carrots and cook 1 minute; drain. Combine carrots, spinach, ricotta, mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl. Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish.
Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1-3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. Sprinkle with Parmesan. Bake uncovered 30 to 40 minutes, until hot. Makes 8 servings.
Serving Size: 8.
OR
AMAZING LASAGNE
Sauce:
1 lb ground beef browned %26amp; drained
1 clove garlic
2 lg cans of tomatoes
2 cans tomato paste
1/2 tbsp dry parsley
1 tbsp basil
1.5 tbsp salt
Mix all ingredients %26amp; simmer for 1 hour.
Filling:
2 - 12oz containers of cottage cheese
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
2 tbsp fresh parley or 1 tbsp dry parsley
1/2 c grated Parmesan or Romano cheese
1 lb grated Mozzarella cheese
Mix all ingredients together well.
To Assemble:
Layer (in this order):
Noodles, Cheese mixture, Mozzarella Sauce.
LAYER TWICE.
* Top with mozzarella * Bake for 45 minutes at 400 F.
OR
3-CHEESE LASAGNE
1 1/2 (or more) lbs. ground beef
1 med. to lg. onion
2 tsp. garlic salt and pepper
3 tbsp. sugar
1 sm. box lasagne
1 tsp. parsley
1 canning jar size tomatoes or 32 oz. V-8 (not quite all of it)
Parmesan, Mozzarella and mild Cheddar (or sharp)
Coat bottom of lasagne size pan with sprinkles of Parmesan. Simmer sauce mixture and pour half in pan. Sprinkle generous coating of Mozzarella and Cheddar cheese. Then pasta, Parmesan sauce, cheeses, pasta. Put final topping of 3 cheeses. Place in 350 degree oven for 1 hour. Let stand 5 minutes before serving. Makes 12-15 squares lasagne. Good for freezing ahead or warm-up leftovers.
JMWhat are some good lasagna and pizza recipes?
5-Cheese Lasagna
CREAM SAUCE:
1/4 C. Butter
1/4 C. Flour
2 C. Milk
CHEESE FILLING:
1/4 C. Sun-dried tomatoes -- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 C. Ricotta cheese
3 Eggs
1 C. Grated Parmesan cheese
1/2 C. Grated Romano cheese
1/2 tsp. Salt
1 tsp. Black pepper
4 C. Mozzarella cheese -- shredded
1 C. Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as desired
Extra Parmesan cheese
Freshly grated
To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.
Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.
California Pizza Kitchen Original BBQ Pizza:
3-6 pieces boneless/skinless chicken breasts cut into 1/4 inch cubes
1 Tbsp. olive oil
2 Tbsp. favorite BBQ sauce (we use a spicy-sweet sauce).
For the pizza
1 basic pizza dough
Cornmeal, semolina or flour for handling
1/2 C. favorite BBQ sauce (we use a spicy-sweet sauce).
2 Tbsp. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 C. small red-onion, sliced into 1/8 inch pieces
2 Tbsp. chopped fresh cilantro
In a large frying pan, cook the chicken in olive oil over medium high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with two tablespoons BBQ sauce; set aside in the refrigerator.
To make the pizza
Place a pizza stone in the center of the oven and preheat to 500 deg for once hour before cooking pizzas.
Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.
Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly (about 8 to 10 minutes). When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice and serve.
Repeat with the remaining ingredients for a second pizza. (The two pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone.)
Meat-za Recipe courtesy Laura Konen, Fond Du Lac, WI
Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Pasta
Marinara Sauce:
2 teaspoons olive oil
1 onion
2 to 4 cloves garlic
1 (28-ounce) can fire roasted diced tomatoes
1 (28-ounce) crushed tomatoes, plus 1 (10-ounce) can
1 teaspoon dried oregano
1 teaspoon dried thyme
Crushed red pepper
Salt and freshly ground black pepper
Handfull fresh basil, torn
1 pound ground Italian sausage
1 pound andouille sausage
1 package pepperoni (about 50 slices)
1 pound uncooked lasagna noodles (';no-cook';)
Provolone cheese (about 16 slices)
1 pint ricotta cheese
1 cup shredded mozzarella cheese
Marinara sauce:
Pour olive oil in a skillet on medium-high heat. Dice the onion and saute until softened. Add the garlic and saute about 2 minutes. Add both cans of tomatoes and simmer for about 5 to 7 minutes. Stir in oregano, thyme, red pepper, salt and pepper to taste. After heated through, reduce heat, and stir in fresh basil. Reserve sauce.
In a large skillet brown Italian sausage. Drain and set aside. Cut the andouille sausage into bite size pieces and heat through and brown in the same skillet. Remove from the pan and mix with the Italian sausage.
Preheat the oven to 350 degrees F.
Take about 1 cup of the marinara sauce and cover the bottom of a 9 by 13-inch lasagna pan.
Arrange uncooked lasagna noodles to cover the bottom of the pan. On top of the noodles place about 8 slices of the provolone cheese in 1 layer. Spread 1/2 of the ricotta cheese on top of the provolone. Spread 1/2 of the sausage mixture on top of the cheese. Spread out 1/2 of the slices of pepperonni on top of the sausage. Then spread 1/2 of the sauce on top. Repeat layers: noodles, provolone, ricotta, sausage, pepperoni, sauce.
Then finish off the top with the shredded mozzerella cheese. Cover pan with foil and bake about 45 minutes. Remove foil and bake for another 15 minutes until golden brown and bubbly. Let stand for 15 minutes then serve.
Here is a link to a delicious recipe for Mediterranean Pizza:
http://www.ehow.com/how_2244189_make-med鈥?/a>
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