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Lasagna Recipes
Asparagus Lasagna
(Serves 4)
2 pounds asparagus
2 tablespoons olive oil
9 dried lasagna noodles
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup chicken broth
6 ounces ricotta cheese
Pinch of grated nutmeg
Salt and pepper to taste
3/4 cup grated Parmesan cheese
Cook the spears on a stove top grill, 5-10 minutes, depending on their thickness.
Cut the ends off each asparagus spear. Coat the spears well with olive oil.
Asparagus should be crisp-tender. Cut into 1/2-inch lengths and allow to cool.
Cook the lasagna noodles, drain, rinse, and set aside.
In a saucepan, melt the butter and then add the flour.
Cook over low heat about 3 minutes until smooth.
Stir in the broth and simmer for 5 minutes, whisking constantly.
Remove form the heat, whisk in the ricotta and nutmeg until the sauce is smooth.
Salt and pepper to taste.
Preheat oven to 350 degrees F.
Butter an 8-inch square baking pan.
Spread a small amount of the sauce in the bottom on the pan.
Spread 3 lasagna noodles over.
Layer with 1/3 of the asparagus tips, 1/3 of the sauce and 1/3 of the Parmesan.
Repeat layers 2 more times.
Bake the lasagna for 30-40 minutes or until golden and bubbly.
Let stand for 10 minutes before serving.
(Serves 4)
2 pounds asparagus
2 tablespoons olive oil
9 dried lasagna noodles
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup chicken broth
6 ounces ricotta cheese
Pinch of grated nutmeg
Salt and pepper to taste
3/4 cup grated Parmesan cheese
Cook the spears on a stove top grill, 5-10 minutes, depending on their thickness.
Cut the ends off each asparagus spear. Coat the spears well with olive oil.
Asparagus should be crisp-tender. Cut into 1/2-inch lengths and allow to cool.
Cook the lasagna noodles, drain, rinse, and set aside.
In a saucepan, melt the butter and then add the flour.
Cook over low heat about 3 minutes until smooth.
Stir in the broth and simmer for 5 minutes, whisking constantly.
Remove form the heat, whisk in the ricotta and nutmeg until the sauce is smooth.
Salt and pepper to taste.
Preheat oven to 350 degrees F.
Butter an 8-inch square baking pan.
Spread a small amount of the sauce in the bottom on the pan.
Spread 3 lasagna noodles over.
Layer with 1/3 of the asparagus tips, 1/3 of the sauce and 1/3 of the Parmesan.
Repeat layers 2 more times.
Bake the lasagna for 30-40 minutes or until golden and bubbly.
Let stand for 10 minutes before serving.
Artichoke Lasagna
(Serves 8)
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
3 (15 ounce) cans artichoke hearts, coarsely chopped
1/2 cup dry white wine
Salt and pepper
3 cups Bechamel Sauce
1 cup grated Parmesan cheese, divided
12 dry lasagna noodles
8 ounce mozzarella cheese, thinly sliced
Béchamel Sauce:
8 tablespoons unsalted butter
8 tablespoons flour
3 cups milk
1 teaspoon salt
Pinch of white pepper and nutmeg
Place butter and oil in a large skillet over medium heat.
Add the garlic and sauté 2-3 minutes or until garlic is just beginning to color.
Add artichokes and wine. Cook until liquid is evaporated.
Stir in 3/4 cup of Parmesan cheese.
Remove from heat and set aside.
Prepare Bechamel sauce:
In a saucepan, melt the butter over medium heat.
Remove from the heat, add flour, stir to blend.
Whisk in milk and cream. Return to heat.
Stirring constantly, bring to a boil. Reduce heat.
Simmer 2-3 minutes.
Stir in salt, pepper, and nutmeg
Season with salt and pepper.
Cook lasagna noodle in boiling salted water for 10 minutes. Drain and rinse.
Lightly grease a 13 x 9-inch baking dish.
Preheat oven to 350 degrees F.
Spread a thin layer of the sauce in the bottom of the dish.
Arrange 3 lasagna noodles lengthwise over the sauce.
Layer one-quarter each of the artichokes, sauce, and mozzarella over the noodles.
Repeat the layers 3 more times.
Sprinkle top with the remaining Parmesan cheese.
Cover with foil and bake for 40 minutes.
Remove foil, increase oven temperature to 450 degrees F.
Bake an additional 10-15 minutes or until top begins to brown.
Remove from oven and allow to stand 10 minutes before serving.
(Serves 8)
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
3 (15 ounce) cans artichoke hearts, coarsely chopped
1/2 cup dry white wine
Salt and pepper
3 cups Bechamel Sauce
1 cup grated Parmesan cheese, divided
12 dry lasagna noodles
8 ounce mozzarella cheese, thinly sliced
Béchamel Sauce:
8 tablespoons unsalted butter
8 tablespoons flour
3 cups milk
1 teaspoon salt
Pinch of white pepper and nutmeg
Place butter and oil in a large skillet over medium heat.
Add the garlic and sauté 2-3 minutes or until garlic is just beginning to color.
Add artichokes and wine. Cook until liquid is evaporated.
Stir in 3/4 cup of Parmesan cheese.
Remove from heat and set aside.
Prepare Bechamel sauce:
In a saucepan, melt the butter over medium heat.
Remove from the heat, add flour, stir to blend.
Whisk in milk and cream. Return to heat.
Stirring constantly, bring to a boil. Reduce heat.
Simmer 2-3 minutes.
Stir in salt, pepper, and nutmeg
Season with salt and pepper.
Cook lasagna noodle in boiling salted water for 10 minutes. Drain and rinse.
Lightly grease a 13 x 9-inch baking dish.
Preheat oven to 350 degrees F.
Spread a thin layer of the sauce in the bottom of the dish.
Arrange 3 lasagna noodles lengthwise over the sauce.
Layer one-quarter each of the artichokes, sauce, and mozzarella over the noodles.
Repeat the layers 3 more times.
Sprinkle top with the remaining Parmesan cheese.
Cover with foil and bake for 40 minutes.
Remove foil, increase oven temperature to 450 degrees F.
Bake an additional 10-15 minutes or until top begins to brown.
Remove from oven and allow to stand 10 minutes before serving.
| Artichoke Lasagna |
RECIPES
Artichoke Lasagna
Asparagus Lasagna
Grilled Vegetable Lasagna
Eggplant Lasagna
Butternut Squash and Mushroom Lasagna
Artichoke Lasagna
Asparagus Lasagna
Grilled Vegetable Lasagna
Eggplant Lasagna
Butternut Squash and Mushroom Lasagna
Grilled Vegetable Lasagna
(Serves 8 to 10)
Grilled Vegetables:
12 ounces Portabello mushrooms, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
2 medium onion, cut into 1/4-inch slices
2 green or red peppers, cut into strips
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon dried oregano
Salt and pepper
3 cups Puttanesca sauce
12 dry lasagna noodles
12 ounces sliced Provolone cheese
1 cup grated Parmesan cheese
In a large shallow dish, toss the vegetables with the oil, garlic, oregano, salt and pepper.
Grill the vegetables in batches, turning once, until they are lightly browned and tender.
Set aside.
Prepare the Puttanesca sauce.
Cook the lasagna noodles in boiling salted water for 10 minutes. Drain and rinse.
Preheat oven to 350 degrees F.
Lightly grease a 9 x 13-inch baking dish.
Spread a thin layer of the sauce in the bottom of the dish.
Arrange 3 lasagna noodles lengthwise on top of the sauce.
Layer one-quarter each of the vegetable mixture, Provolone, Parmesan, and sauce.
Repeat layers 3 more times. Sprinkle top with additional Parmesan cheese
Cover with foil and bake for 45 minutes.
Remove foil and bake an additional 10-15 minutes until golden brown and bubbly.
Let stand 10 minutes before serving.
(Serves 8 to 10)
Grilled Vegetables:
12 ounces Portabello mushrooms, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
2 medium onion, cut into 1/4-inch slices
2 green or red peppers, cut into strips
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon dried oregano
Salt and pepper
3 cups Puttanesca sauce
12 dry lasagna noodles
12 ounces sliced Provolone cheese
1 cup grated Parmesan cheese
In a large shallow dish, toss the vegetables with the oil, garlic, oregano, salt and pepper.
Grill the vegetables in batches, turning once, until they are lightly browned and tender.
Set aside.
Prepare the Puttanesca sauce.
Cook the lasagna noodles in boiling salted water for 10 minutes. Drain and rinse.
Preheat oven to 350 degrees F.
Lightly grease a 9 x 13-inch baking dish.
Spread a thin layer of the sauce in the bottom of the dish.
Arrange 3 lasagna noodles lengthwise on top of the sauce.
Layer one-quarter each of the vegetable mixture, Provolone, Parmesan, and sauce.
Repeat layers 3 more times. Sprinkle top with additional Parmesan cheese
Cover with foil and bake for 45 minutes.
Remove foil and bake an additional 10-15 minutes until golden brown and bubbly.
Let stand 10 minutes before serving.
Eggplant Lasagna
(Serves 4)
1 eggplant, cut into 1-inch cubes
2 tablespoons olive oil
1 garlic clove, minced
6 lasagna noodles
Bechamel sauce ( see recipe below)
1 cup Traditional tomato sauce
4 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Bechamel Sauce:
1-1/2 cups milk
3 tablespoons butter
2 tablespoons finely chopped red onion
2 tablespoons flour
Salt
Saute eggplant in oil to brown slightly, 10-12 minutes.
Add garlic, sauté 1 minute more. Remove from heat and set aside.
To prepare Bechamel Sauce:
Heat milk in a small saucepan to just before boiling.
In another saucepan, melt the butter. Add the onion, and sauté 2-3 minutes.
Add the flour and salt. Cook 2-3 minutes, stirring constantly.
Remove form the heat and gradually add the hot milk.
Return to heat and cook until the sauce thickens, 3-4 minutes.
Preheat the oven to 350 degrees F.
Grease a loaf pan.
Spread a thin layer of the béchamel sauce in the bottom of the pan.
Then place 2 lasagna noodles lengthwise on top of the sauce.
Then layer 1/3 each of the eggplant, tomato sauce, béchamel sauce, mozzarella, and Parmesan.
Repeat the layers 2 more times.
Cover the loaf pan with foil and bake on the top rack in the oven for 45 minutes.
Remove the foil, and bake 15 minutes more.
Allow to stand for 10 minutes before serving.
(Serves 4)
1 eggplant, cut into 1-inch cubes
2 tablespoons olive oil
1 garlic clove, minced
6 lasagna noodles
Bechamel sauce ( see recipe below)
1 cup Traditional tomato sauce
4 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Bechamel Sauce:
1-1/2 cups milk
3 tablespoons butter
2 tablespoons finely chopped red onion
2 tablespoons flour
Salt
Saute eggplant in oil to brown slightly, 10-12 minutes.
Add garlic, sauté 1 minute more. Remove from heat and set aside.
To prepare Bechamel Sauce:
Heat milk in a small saucepan to just before boiling.
In another saucepan, melt the butter. Add the onion, and sauté 2-3 minutes.
Add the flour and salt. Cook 2-3 minutes, stirring constantly.
Remove form the heat and gradually add the hot milk.
Return to heat and cook until the sauce thickens, 3-4 minutes.
Preheat the oven to 350 degrees F.
Grease a loaf pan.
Spread a thin layer of the béchamel sauce in the bottom of the pan.
Then place 2 lasagna noodles lengthwise on top of the sauce.
Then layer 1/3 each of the eggplant, tomato sauce, béchamel sauce, mozzarella, and Parmesan.
Repeat the layers 2 more times.
Cover the loaf pan with foil and bake on the top rack in the oven for 45 minutes.
Remove the foil, and bake 15 minutes more.
Allow to stand for 10 minutes before serving.
MORE LASAGNA RECIPES
Traditional Meat Lasagna
Lasagna with Mushrooms and Prosciutto
Pesto Lasagna
Garden Lasagna
Seafood Lasagna
Traditional Meat Lasagna
Lasagna with Mushrooms and Prosciutto
Pesto Lasagna
Garden Lasagna
Seafood Lasagna
MORE LASAGNA RECIPES
Whole Wheat Turkey Lasagna
Chicken Alfredo Lasagna
Lasagna with Sausage and Radicchio
Lasagna Verde alla Bolognese
Antipasto Lasagna
Whole Wheat Turkey Lasagna
Chicken Alfredo Lasagna
Lasagna with Sausage and Radicchio
Lasagna Verde alla Bolognese
Antipasto Lasagna
Butternut Squash and Mushroom Lasagna
(Serve 8 to 10)
(Serve 8 to 10)
4 tablespoons unsalted butter
2 cups chopped onions
8 ounces crimini or button mushrooms, sliced
Salt and pepper
2 pounds butternut squash, peeled, seeded, cut into 1-/4-inch thick slices
1 cup vegetable broth
1 tablespoon brown sugar
2 tablespoons chopped fresh thyme
12 dry lasagna noodles, cooked and drained
2 pounds ricotta cheese
2-1/2 cups shredded mozzarella cheese
1-1/2 cups grated Parmesan cheese, divided
2 eggs, slightly beaten
Melt butter in a large skillet over medium heat.
Add onions and saute until soft, about 5 minutes.
Increase heat to medium-high, and add the mushrooms.
Cook for about 3 minutes, stirring often, until the mushrooms are tender.
Season with salt and pepper.
Transfer the mixture to a plate and set aside.
Add squash, broth, sugar, and thyme to the skillet.
Cover and simmer over medium heat for 5 minutes.
Uncover and cook until squash is tender but still retains its shape, 5 to 6 minutes.
Season with salt and pepper.
Transfer the squash, without the broth, to a plate and set aside.
In a bowl, combine the ricotta, mozzarella, 1 cup Parmesan, and eggs.
Season with salt and pepper.
Preheat the oven to 375 degrees F.
Lightly grease a 13 x 9 x 2-inch glass baking dish.
Spread 1 cup of the ricotta mixture over the bottom of the dish.
Arrange 3 of the lasagna noodles on the bottom of the dish.
Spread 1/3 of the squash and 1/3 of the mushrooms over the noodles.
Spread 1/3 of the ricotta mixture over the top.
Repeat layering 3 more times.
Tightly cover the baking dish with foil.
Bake the lasagna for 40 minutes.
Uncover and sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
Continue baking uncovered until the sauce bubbles and the top is golden, about 15 minutes.
(Place under the broiler for 1 to 2 minutes if you want the top to be more golden)
Remove the lasagna from the oven and allow to rest 10 minutes before serving.
2 cups chopped onions
8 ounces crimini or button mushrooms, sliced
Salt and pepper
2 pounds butternut squash, peeled, seeded, cut into 1-/4-inch thick slices
1 cup vegetable broth
1 tablespoon brown sugar
2 tablespoons chopped fresh thyme
12 dry lasagna noodles, cooked and drained
2 pounds ricotta cheese
2-1/2 cups shredded mozzarella cheese
1-1/2 cups grated Parmesan cheese, divided
2 eggs, slightly beaten
Melt butter in a large skillet over medium heat.
Add onions and saute until soft, about 5 minutes.
Increase heat to medium-high, and add the mushrooms.
Cook for about 3 minutes, stirring often, until the mushrooms are tender.
Season with salt and pepper.
Transfer the mixture to a plate and set aside.
Add squash, broth, sugar, and thyme to the skillet.
Cover and simmer over medium heat for 5 minutes.
Uncover and cook until squash is tender but still retains its shape, 5 to 6 minutes.
Season with salt and pepper.
Transfer the squash, without the broth, to a plate and set aside.
In a bowl, combine the ricotta, mozzarella, 1 cup Parmesan, and eggs.
Season with salt and pepper.
Preheat the oven to 375 degrees F.
Lightly grease a 13 x 9 x 2-inch glass baking dish.
Spread 1 cup of the ricotta mixture over the bottom of the dish.
Arrange 3 of the lasagna noodles on the bottom of the dish.
Spread 1/3 of the squash and 1/3 of the mushrooms over the noodles.
Spread 1/3 of the ricotta mixture over the top.
Repeat layering 3 more times.
Tightly cover the baking dish with foil.
Bake the lasagna for 40 minutes.
Uncover and sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
Continue baking uncovered until the sauce bubbles and the top is golden, about 15 minutes.
(Place under the broiler for 1 to 2 minutes if you want the top to be more golden)
Remove the lasagna from the oven and allow to rest 10 minutes before serving.
 San Marzano Tomatoes, Whole - $ 5.95 Plum tomatoes named after the region of San Marzano near Naples, Italy have traditionally been the tomatoes of choice for the best flavored tomato sauce. These are domestically grown tomatoes which use the same variety of seed. They are firm and meaty with very few seeds. Each can contains 28 ounces of whole peeled tomatoes. Fat and Cholesterol Free |
 Sicilian Coarse Sea Salt by Ittica d'Or - $ 8.55 Ittica d'Or Sea Salt is harvested from salt pans along the famous "salt road" between Trapani and Marsala, on the west coast of Sicily. The salt beds are managed completely by hand in a saline reserve protected from industry pollution. The salt is extracted by the natural evaporation of seawater as it passes through a series of big basins. Relying on sun, wind, and the clean waters off of Sicily, Ittica d'Or coarse sea salt is unrefined, unwashed, and unaltered in any way and contains more magnesium, potassium and less sodium chloride than regular salt. It is delicate, with a complex balance of sea, brine, and minerals. Sicilian Sea Salt is a natural condiment to fresh raw vegetables, salads and fish. Use to finish roasts and sauces, or to garnish bruschetta. Each jar contains 10.7 ounces net weight (300 gr) of Sicilian Coarse Sea Salt by Ittica d'Or from Italy. |
