GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS
I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
- Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
- Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
- Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
- Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
- Preheat the oven to 350 degrees F.
- Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
- Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.
GRANDMA GUARNASCHELLI'S LASAGNA APPETIZER
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h20m
Yield 14 to 16 servings
Number Of Ingredients 14
Steps:
- For the tomato sauce: Heat the olive oil in a medium pot, then add the onions, garlic and red pepper flakes and season with salt. Cook, stirring occasionally, until golden. Add the tomatoes and bay leaf, bring to a simmer and simmer for 20 to 25 minutes. Season to taste, then discard the bay leaf.
- For the pasta: Preheat the oven to 350 degrees F.
- Bring a large pot of water to a rolling boil. Stir in a generous handful of salt and add the lasagna sheets. Cook, stirring so they don't stick together, until still very firm to the touch, about 4 minutes, then drain and rinse under cold water. Separate the sheets carefully so they don't stick together.
- Spoon a thin layer of the sauce in the bottom of an 8-inch square baking pan. Arrange a layer of the pasta sheets over the sauce. Sprinkle some of the mozzarella, Parmesan and basil leaves over the pasta, then add another layer of sauce. Repeat the layering process 2 more times, ending with pasta and cheese.
- Cover the baking pan tightly with aluminum foil and place in the center of the oven. Bake for 45 minutes, then raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, an additional 10 to 15 minutes. Let cool slightly, about 10 minutes, then cut into squares. Drizzle with the balsamic and top with chopped parsley.
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
GRANDMA'S BEST EVER SOUR CREAM LASAGNA
This is my grandma's famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It's very cheesy - sometimes I add a little extra tomato sauce. Enjoy!
Provided by e.oliver365
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
- Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
- Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
- To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
- Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 670.1 calories, Carbohydrate 31.2 g, Cholesterol 189.3 mg, Fat 42 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 22 g, Sodium 2105.5 mg, Sugar 5.9 g
GRANDMA'S BEST EVER LASAGNA
My grandma's famous recipe, except I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). Delicious!
Provided by em357304
Categories One Dish Meal
Time 1h30m
Yield 1 large baking pan, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Brown together sausage, hamburger, and garlic clove. Add parsley, basil, oregano, diced tomatoes, and tomato sauce. Simmer for 30 minutes.
- In large bowl, combine sour cream, eggs, salt, parmesean cheese, 1 bag mozzerella, and pepper. Cut olives and add to mixture.
- Boil noodles according to package directions.
- In a large baking pan, begin with a thin layer of meat sauce and then begin to layer noodles, sauce, then cheese.
- Cover with other bags of mozzerella cheese.
- Bake at 375 F for 30 minute If cheese starts to brown cover with foil for the remainder of the bake time.
Nutrition Facts : Calories 587.2, Fat 39, SaturatedFat 20.1, Cholesterol 172.2, Sodium 1609.6, Carbohydrate 26.8, Fiber 2, Sugar 4.3, Protein 32.5
GRANDMAS LASAGNA
This is an old family recipe. This makes 2 huge lasagnas. Make one and freeze one or you can do what i do and split it into 4 smaller disposable foil pans and freeze them for when you just dont feel like cooking or cleaning up.
Provided by hotdish
Categories Meat
Time 1h10m
Yield 2 lasanges, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef together and sausage and drain.
- Add onions, bell pepper and celery, cook with meats until softened.
- Season mixture with garlic, oregano salt, pepper and red pepper flakes.
- Add diced tomatoes and tomato paste.
- Simmer mixture for 30 minutes.
- In the meantime, boil noodles in salted water and drain.
- Remove sauce from heat, stir in soup.
- Layer noodles,sauce and cheese.
- Bake in 350 degree oven for 25 minutes or cover with foil and freeze.
- 1 large lasanga will feed 6-8 people generously.
- Serve with salad and garlic bread.
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