Need a Meat Lasagna Recipe, please
9 years ago
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Eek! Need recipe and tips for jumbo lasagna!
Comments (10)Here are three tried and true recipes from this forum. A meat lasagnas, a chicken lasagna and a veggie lasagna. All three are delish! Save yourself the headache of cooking the noodles and buy a good quality "no cook" noodle. A 9 X 13 will give you 9 3" X 4" squares. If you make different kinds you can cut the squares smaller and people will try some of each. Regardless I think you need at least two 9 X 13 pans for 15 people.....me, being me, would do 3! Leftovers are a good thing, running short is a nightmare! LOL Joey's Killer Lasagna 1 medium onion -- chopped 3 Tbl olive oil 1/2 Lb ground beef 1/2 Lb Italian sausage -- casings removed and broken up 1/2 Lb ground veal 2 Clove garlic -- minced 4 ounces mushrooms -- chopped 15 ounces tomato sauce 12 ounces tomato paste 1/2 Cup dry red wine 1/2 Cup water 1 Tsp oregano -- leaves 1 Tsp basil crushed 1 Tsp salt 1/2 Tsp pepper 1/2 Tsp sugar 8 ounces mozzarella cheese -- thinly sliced 1 Lb Ricotta cheese 1/2 Cup Parmesan cheese 12 ounces lasagna noodles Saute the chopped onion in the olive oil. Add and cook the ground meats, starting with the sausage, then the beef, then the veal.~ Add the garlic and mushrooms. Cook. Drain. Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours. Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles. Drain, rinse, drain again. Butter a 9 x 13-inch baking dish.~ Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese. Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly. ALasagna Veggie - Ohiomom 16 Ozpackage of lasagna 2 Tblolive oil 1 medium onion chopped 3 large Roma tomatoes seeded and chopped 2 Cup fresh spinach 2 1/2 Cup portabello mushrooms sliced 4 Tbl butter 2 garlic cloves finely chopped 3 Cup white sauce 1 Cupgrated monterey jack cheese 1 Cup grated cheddar cheese Salt & Pepper White Sauce: 3 Cup of milk heated 4 Tbl butter 4 Tbl all purpose flour 1/2 Cup grated parmesan cheese Salt & Pepper Melt butter in saucepan over medium heat. Stir in flour, stirring until blended, about one minute. Gradually add milk, stirring constantly with whisk. Continue to whisk over low heat until sauce is smooth and slightly thick. Add parmesan cheese, salt & pepper to taste, stir for two minutes more. Set aside. Heat 2 Tbsp. olive oil in skillet and saute onion. Add chopped tomatoes and cook for about 6 minutes, stirring often. Season with salt & pepper. Set aside. Cook spinach in 1 cup of boiling water until wilted. Pour into strainer, press gently with wooden spoon to remove liquid. Stir spinach into tomato mixture.~ Heat 4 Tbsp. butter in skillet and add mushrooms. Cook until mushrooms start to exude their juice, add garlic. Cook the mushroom mixture until all the liquids evaporate and mushrooms start to brown. Set aside. Mix the cheddar and monterey jack cheeses together.~ In a large pot of boiling salted water, cook lasagna noodles for about 6 minutes. Drain and rinse with cold water. Lightly butter the bottom of shallow baking dish.~ Pour about 1/2 cup of white sauce in bottom and arrange a layer of pasta.Cover with half mushroom mixture. Drizzle with white sauce. Sprinkle with a little cheese.~ Make another layer of pasta, spread with half of the tomato mixture. Drizzle with white sauce. Sprinkle with a little cheese. Repeat layers in same order. Top with a layer of pasta, remainder of white sauce and cheese. Chicken Lasagne (Scott) 9 Lasagna Noodles 1/4 Cup butter/margarine 8 Oz cups sliced fresh mushrooms 2 garlic cloves minced 1/2 Tsp salt 1 Tsp lemon juice 1/4 Cup flour 2 Cup milk 2 whole chicken breasts or equivalent poached and cubed 1 Cup of the liquid you cooked the chicken in 1/2 Cup chopped fresh parsley 15 Oz carton ricotta cheese 2 eggs 3 Cup chopped fresh broccoli 8 Oz cups shredded mozzarella cheese 1/2 Cup grated Parmesan cheese. Cook lasagne noodles, drain and rinse in hot water.~ In large saucepan, melt butter, add mushrooms, garlic salt and lemon juice. Saute mushrooms unitl tender, about 5 minutes. Add flour; blend well. Add milk and chicken juice; cook over medium high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup parsley.~ Heat oven to 325. Mix Ricotta and parmesan cheese with beaten eggs. Layer 1/3 each noodles, ricotta mixture, mozzarella, sauce and broccoli (for the top layer I do the broccoli then the mozzarella on top). Sprinkle with remaining parsley. Bake for 45 minutes or until bubbly. Let stand 10-15 minutes before serving.~...See MoreLOOKING for: Fruit and meat recipes
Comments (7)I'm just the opposite, actually. I really like meat and fruit together. It all began with the old Chicken and Apricot of how-many-years-ago! The combination still works well. Of course, pork with apple sauce has always been a winning combination, but you can use pears, rhubarb, peaches, raspberries or even passionfruit with equal success. I am reminded of my first husband, who was shocked and stunned the first time I served him a hot meat with salad on the side. Hot and cold together? NEVER! According to him. He died a tragic death soon after his 25th birthday, so he wasn't around to be subjected to my later culinary explorations. (I wonder what he'd have said if I'd served him flowers??) I guess, as with all things, it's what you're used to - but the meat/fruit thing really broadens your horizons in such a delicious way! Pork Chops with Rhubarb 500g rhubarb, cut into chunks 4 tablespoons butter 4 large pork chops 2 tablespoons flour salt and pepper 1 tablespoon honey pinch cinnamon 1 tablespoon chopped parsley Boil the rhubarb for 5 minutes, drain. Melt the butter in a frypan. Dip chops in the flour, seasoned with salt and pepper, and fry gently in the butter until cooked through, turning once. Transfer to a serving dish and keep warm. Add the rhubarb to meat juices in the pan, stir in the honey and cinnamon. Cook gently, stirring frequently until rhubarb is tender. Serve pork and rhubarb together, each chop garnished with a little chopped parsley. (According to the sweetness of the rhubarb and your own taste, sweeten the rhubarb with more honey, or use Angelica stems, or sharpen it with a little lemon juice.) Raspberry Chicken 4 boneless skinless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup butter 1/3 cup chopped onion 1/3 cup raspberry vinegar 1/3 cup cream 1 cup fresh raspberries fresh mint sprigs, for garnish Sprinkle chicken with salt and pepper. Fry 5 minutes on each side in melted butter. Remove chicken, add onion and saute until tender. Replace chicken, add vinegar and cook, covered, 5 minutes. Remove chicken; keep warm. Reduce heat to low, add cream and 3/4 cup of the berries; heat, stirring gently. Spoon sauce over chicken and top with remaining berries. Garnish with mint sprigs. Pork with Brandied Peaches 4 pork loin chops or steaks, excess fat removed flour, seasoned with salt and pepper 1 egg salt and pepper breadcrumbs oil for frying Secure chops in a round shape with toothpicks. Roll in flour, dip in beaten egg and coat with breadcrumbs. Heat oil and fry chops until golden brown, turning occasionally. Serve with Brandied Peaches. Brandied Peaches: 150g can peach halves 1/3 cup brandy 4cm cinnamon stick Place peach syrup in a saucepan with the cinnamon, bring to the boil and simmer gently for 5 minutes. Remove cinnamon, stir in brandy. Add peach halves and heat through gently. Veal With Orange 4 veal steaks, 1cm thick 1 tablespoon butter 1 tablespoon olive oil 2 large oranges 2 tablespoons dry sherry salt and pepper Heat butter and oil and brown veal quickly on each side. Cook for a few minutes, then flame with heated sherry. When flames die down, place steaks on a warm dish. Add the juice of one orange to the pan, boil to reduce a little, season with salt and pepper. Peel and slice remaining orange and add to the dish. Heat through. Serve steaks garnished with orange slices and with sauce poured over. Mango Chicken (1) 1.5kg chicken pieces 1/3 cup oil 1/4 cup soy sauce 2 cloves garlic, crushed salt and pepper 1 cup mango slices Heat oil in frying pan; add chicken pieces and brown. Pour off fat and add soy sauce to chicken. Add garlic and salt and pepper to taste. Cover and cook on low until almost tender. Add mango and cook 10 more minutes. Heavenly Meatballs 250g chuck or blade steak 1 cup canned, drained pineapple pieces 1 large onion, 3/4 cup syrup from pineapple salt and pepper to taste 1 egg 1 dessertspoon cornflour 1/2 cup sugar 1/2 cup vinegar 1 tablespoon sherry 1 tablespoon soy sauce snipped shallot greens Mince the steak and onion together, add salt, sherry and lightly beaten egg, form into balls and coat lightly with cornflour. Fry in deep, hot oil until browned. Pour off oil, add pineapple syrup and simmer for 3 minutes. Stir in pineapple pieces. Mix together cornflour, soy sauce, vinegar, sugar and salt. Stir into pan and simmer, stirring for 2 minutes. Add shallots and simmer another minute. Serve with plain boiled rice....See MoreRECIPE: A few Greek recipes needed, please!
Comments (2)Hi, Michael Psilakis is my favorite chef in Greek recipes. Here are some my favorites: Feta Cheese Platter, Crispy Sweetbreads and Galaktoboureko. Well, I don't the complete recipes of these....See MoreRECIPE: No meat, no wheat, barely no sugar - ideas please!
Comments (7)Lentil Millet Casserole 2 TBLSP butter (or more, can use olive oil or a mix) 1/3 cup raw millet (I guess you could use rice) 2 TBLSP dry lentils, cooked 2/3 cups sliced mushrooms 1 stalk celery, chopped 1 carrot, thinly sliced 1/4 tsp. onion salt (or add 1/2 small onion, diced, to the saute) 1/8 tsp. rosemary 1 tsp. dried parsley (or 1 TBLSP chopped fresh) dash marjoram Saute the raw millet in the butter until each grain is lightly coated. Add 2/3 cup water or broth and bring to a boil. Reduce heat and summer until the millet is tender ` 30 min. Saute veggies, then add cooked lentils and millet. Turn into an oiled casserole. Top with extra mushroom slices if desired, and dabs of butter. Bake, covered, in a 350 degree oven for up to 30 minutes. Makes 2 servings so double the recipe for a family of 4 Lisa's Rice-Stuffed Acorn Squash 1/2 cup sliced mushrooms 1/4 cup coarsley chopped walnuts 1/4 cup raisins 1 - 1 1/2 cups cooked brown rice Olive oil for cooking mushrooms 4 steamed acorn squash halves Fill squash with stuffing and bake for about 30 min. at 350. My optional additions 1 stalk celery, thinly diced 1 scallion Sunflower seeds instead of walnuts Healthy dashes of tamari Kasha-Cheese Skillet 1 lg. onion, chopped (1 cup) 4 TBLSP butter (or use olive oil) 1 egg, slightly beaten 1 cup med. kasha (buckwheat groats) 2 cups water or vegetable broth 1 tsp. salt or to taste 1 cup cottage cheese 1 cup frozen corn 4 oz. cheddar cheese, shredded (1 cup) 2 or 3 tomatoes cut into wedges, or top with diced sundried tomatoes, rehydrated. Saute onion in butter or oil. Stir egg into kasha, add to onion, stirring constantly until each grain separates. Stir in water or broth (and optional salt) and bring to a boil. Lower heat, cover and cook 5 minutes. Remove from heat. Mix in cottage cheese and corn. Sprinkle with cheddar. Broil until cheese melts. Garnish with tomatoes. Note: I use a big saute pan that I can put in the oven. But if you can't start this dish in an ovenproof pan, transfer to an oiled baking dish after you add the cottage cheese and corn. Elegant Lima Beans 4 cups cooked lima beans 1 can (15 oz) tomato sauce 4 oz. shredded swiss cheese, or use greek kasseri cheese if you can get it. 1 cup coarsley chopped walnuts 1/4 tsp. dried basil, crumbled 1 green pepper, diced 3/4 cup water or dry white wine 1/2 tsp. salt (optional) 1/4 tsp. pepper minced parsley for garnish Combine limas, sauce ingredients (tomato sauce, spices, water, green peper). Simmer until thick. Stir in walnuts and cheese. Spoon into 8 cup baking dish. Top with parsley, bake for 30 min at 350 degrees....See More
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