Beef and Sausage Lasagna

This is a fantastic recipe…it takes some time as do most lasagna's…but it is worth it.

500g sweet Italian sausage
500 g lean ground beef
1/2 cup chopped onions
2 cloves garlic chopped
1 (28oz) can crushed tomatoes
2 cups spaghetti sauce
2 (6oz) cans tomato paste
1/2 cup water
2 tbsp Italian Seasoning
23 oz smooth ricotta cheese
1/2 tsp grated nutmeg
1 egg
500 g shredded mozzarella cheese
1 cup grated parmesan cheese
12 lasagna noodles

1. Brown beef, sausage, onions and garlic in a pot until they are no longer pink over medium heat.  Drain grease.
2. Add crushed tomatoes, spaghetti sauce, tomato paste, 1/2 cup water and stir into meat.
3. Add Italian Seasoning
4. Cover pot and let meat sauce simmer on low for approx 1 hour.
5. Soak 12 lasagna noodles in hot tap water for 15 minutes.
6. While noodles are soaking put ricotta cheese and nutmeg in bowl and mix.  Add egg. Sprinkle with additional Italian Seasoning if desired.  Mix with spoon.
7. Now build lasagna layers.
1. Use a 9x 13 inch baking pan
2. Spread 2 cups of meat sauce on the bottom of the pan.
3. Remove lasagna noodles out of the water bath.  Shake water off wet noodles.
4. Lay 6 noodles across the layer of sauce.
5. Spread half of the ricotta cheese mixture over the layer of noodles.
6. Spread 1/2 of the mozzarella cheese over the ricotta layer.
7. Sprinkle half of the Parmesan cheese over the mozzarella layer
8. Spread 2 cups of the meat sauce over the cheese layer
9. Lay down the next layer of noodles.
10. Spread the remaining ricotta mixture over noodles
11. Spread the mozzarella and Parmesan cheese saving some cheese for the top of the lasagna
12. Put the last layer of meat sauce on the cheese
13. Sprinkle the remaining cheese on top
8. Cover with foil and bake in preheated oven for 25 minutes at 350F.
9. Remove foil and bake uncovered for another 25 minutes.
10. Remove from oven and allow to cool for approximately 15 minutes.

The Ultimate Lasagna

Got this recipe from Canadian Living Magazine…a really yummy family friendly recipe.  Like any lasagna it takes some time to prepare…but it is worth it.  I like that this recipe doesn't just use a commercially made tomato sauce but prepares one from tomato paste and diced tomatoes.  Fresh garden tomatoes could be used instead of the canned if you have them available.

12 lasagna noodles
1 tub (475 g) extra smooth ricotta cheese
1 cup grated Parmesan cheese
1 egg
1/2 cup chopped fresh basil
1 clove garlic, minced
1/4 tsp each salt and pepper
4 1/2 cups shredded mozzarella cheese

TOMATO MEAT SAUCE:
2 tbsp olive oil
2 onions, diced
1 rib celery, diced
1 carrot, diced
4 cloves garlic minced
2 cans each (156 ml) tomato paste
675 g lean ground beef
2 cans diced tomatoes (each 796 ml)
1 cup red wine
2 bay leaves
2 tsp dried oregano
1 tsp salt
3/4 tsp pepper

• In Dutch oven or heavy bottomed pan, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes.  Stir in tomato paste.  Add beef; cook, breaking up with spoon, until no longer pink, about 5 minutes.  Add tomatoes, wine, bay leaves oregano, salt and pepper; reduce heat and simmer, stirring occasionally, until slightly thickened, about 40 minutes.  Discard bay leaves.  (Make ahead; let cool for 30 minutes.  Refrigerate in airtight container for up to 3 days.)
• Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente.  Drain; lay noodles, without touching, in single layer on tea towel. ** I always make a couple extra…mostly because I usually end up breaking or destroying one or two of them.
• Stir together ricotta, Parmesan cheese, egg, basil, garlic, salt and pepper.  **make sure you use the extra smooth ricotta for this and don't buy the pretend Parmesan..I know it is cheaper but it doesn't work as well as the real stuff.
• Set aside 1 1/2 cups of the meat sauce.  In 13 x 9 inch baking dish, spread one third of the remaining meat sauce.  Arrange 3 noodles over top; sprinkle with 1 1/2 cups of the mozzarella cheese.  Top with half of the remaining meat sauce, 3 noodles, ricotta mixture, 3 noodles, remaining meat sauce, then 3 noodles.  Top with reserved meat sauce, then remaining mozzarella cheese. (Make ahead; cover with plastic wrap and refrigerate for up to 3 days.  Unwrap before baking.)
• Cover with foil.  Bake in 375F oven for 45 minutes.  Uncover and bake until cheese is golden, about 15 minutes.  Loosely cover with foil; let stand for 30 minutes before serving.

Polenta Lasagna with Roasted Vegetables

A wonderful dish you won't even know is meatless.  Well maybe you will, but you won't care.  From Food and Drink 2011

Roasted Vegetables
1 small whole head garlic
1 medium eggplant, peeled and cut into 1 inch pieces
1 each large red and orange sweet pepper seeded and cut into 1 inch pieces
1 each medium yellow and green zucchini, trimmed and cut into 1 inch pieces
1/4 cup olive oil
1 tsp Italian seasoning
2 bay leaves
1/2 tsp each salt and freshly ground black pepper
1 1/2 cups pasta sauce (good quality)

Polenta
2 cups milk
2 cups water
1 tsp finely grated lemon zest
1 tsp salt
1 cup cornmeal
1 1/2 cups freshly grated Parmesan Cheese
1/4 cup finely chopped parsley

1. For roasted vegetables, preheat oven to 425F.
2. Slice top off head of garlic to expose cloves.  In a large roasting pan, toss together head of garlic, eggplant, sweet peppers, zucchini, onion, olive oil, Italian seasoning, bay leaves, salt and pepper. Roast, uncovered and stirring occasionally for about 45 minutes or until vegetables are tender and just beginning to brown.  Remove roasting pan from oven and set aside.
3. Reduce oven temperature to 400F.
4. When garlic is cool enough to handle, squeeze cloves from skins and stir into vegetables.  Discard bay leaves.
5. Spread half of vegetables in a 12 cup baking dish.  Spoon half of pasta sauce over vegetables.
6. For polenta, bring milk, water, lemon zest and slat to a boil in a large saucepan over high heat.  Very gradually add cornmeal in a thin stream, whisking constantly as you do so (don't add cornmeal too quickly or the mixture will be lumpy).  I find it helpful to use a small whisk for this.  
7. Reduce heat to medium and cook, stirring often and reducing heat further if mixture spatters, for about 8 minutes or until polenta has thickened and is smooth.  Remove from the heat.  Stir in 1 cup Parmesan cheese and parsley.
8. Working quickly, spread half of polenta over vegetables.  Top with remaining vegetables and pasta sauce.  Spread remaining polenta evenly overtop.  Sprinkle with remaining Parmesan cheese.  Bake uncovered, for 20 to 30 minutes or until bubbly and golden brown.  Let stand for 10 minutes before serving. 

Fast Spicy Mexican Lasagna

Loved this one!  Tortillas replace the noodles and salsa is a nice change from pasta sauce!

Preparation time:  30 minutes
Cooking time:  15 minutes
Baking time:  35 minutes
Makes:  8 to 10 servings

3 onions
1 tbsp olive oil
1 1/2 cups salsa
14 oz tomato sauce
2 tsp ground cumin
2 crushed garlic cloves
1 1/2 lbs (750 g) ground chicken or turkey
2 tbsp chili powder
1/2 tsp salt
1/4 tsp ground black pepper
2 large green peppers
340 g pkg tortillas, about 6 inches wide
1 cup light or regular sour cream
2 cups grated Monterey Jack or mozzarella cheese about 250 g

1. To prepare sauce, chop 2 onions.  Heat oil in a large wide saucepan set over medium heat.  Add onions and cook, stirring often, until soft about 5 minutes.  Stir in salsa, tomato sauce and cumin. Bring to a boil, stirring occasionally, then remove from heat.
2. To prepare filling, chop remaining onion and place in a large frying pan with garlic, chicken, chili powder, salt and black pepper.  Set pan over medium heat and cook, stirring often with a fork to keep chicken crumbly, until chicken loses its pink colour, about 10 minutes.  Meanwhile, chop green peppers.  Stir into cooked chicken and remove pan from heat.
3. Preheat oven to 375 F.  Lightly oil bottom of a 9 x 13 inch baking dish and spread with a thin layer of sauce.  Cut 5 tortillas in half and arrange so they cover bottom of dish, laying cut edges of tortillas against sides of dish.  Overlap as needed and cover centre of pan as well.  Spread with about 1 cup of sauce.  Top with half of the chicken mixture.  Spread with sour cream.  Slice remaining tortillas in half and form another layer.  Spread with remaining chicken mixture then sauce.  Sprinkle with cheese.  Bake in centre of preheated oven until cheese is golden, about 35 to 40 minutes.  Let stand for 10 minutes before cutting.

Elegant Rolled Lasagna with Veal and Cheese

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Bking time:  55 minutes
Makes:  8 to 12 servings

12 lasagna noodles, about 1/2 (500g) pkg (not oven-ready noodles)
1 tbsp olive oil
1 lb (500g) lean ground veal or ground chicken
2 crushed garlic cloves
3 tbsp butter
4 shallots, finely chopped, or 2 crushed garlic cloves
1/3 cup all purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated Parmesan cheese
475 g container ricotta cheese
2 cups spaghetti or pasta sauce
1 cup grated mozzarella or mild provolone cheese

1. Preheat oven to 350F.  To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente.  Check recommended cooking times on package, noodles usually take about 12 to 14 minutes.  Drain noodles and immediately rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper and let stand at room temperature.
2. Meanwhile, heat oil in large frying pan set over medium high heat.  Crumble in meat and sprinkle with garlic.  Saute just until meat loses its pink colour, about 5 minutes.  Stir often with a fork to keep meat separated.  Remove from heat and set aside.
3. To make cream sauce, melt butter in a large saucepan set over medium heat.  Add shallots and cook, stirring often, until soft, about 2 minutes.  Add flour and stir constantly until mixture bubbles, about 2 minutes.  Then gradually stir in wine, cream, salt, pepper and nutmeg.  Stir frequently until mixture thickens and boils, about 8 minutes.  Remove from heat and stir in 1/2 cup Parmesan.
4. Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup hot cream sauce until evenly blended.  Mix in cooked veal.  Taste and add more salt, pepper and nutmeg, if you wish.  Spread spaghetti sauce in bottom of a 9 x 13 inch baking dish.  Spread each noodle with about 1/3 cup meat and cheese mixture.  Roll up and place noodle rolls, seam side down, in baking dish.  Repeat with remaining noodles.  If any veal mixture remains, dab over top of rolls in dish.  Rolls will not completely fill dish.
5. Pour cream sauce over pasta rolls.  Sprinkle with mozzarella cheese.  Bake, uncovered, in centre of preheated oven until rolls are hot and cheese is golden, about 55 minutes.  Serve with a tossed green salad.

Zucchini and Mushroom Vegetarian Lasagna

Preparation time:  15 minutes
Cooking time:  20 minutes
Baking time:  30 minutes
Makes 12 servings

4 large unpeeled zucchini
1 lb (500g) fresh mushrooms, such as button, brown or shiitake
3 tsp butter
4 crushed garlic cloves
700 ml jar spaghetti sauce
5 1/2 oz can tomato paste
1/2 tsp Italian seasoning
8 oz mozzarella or provolone cheese, grated
475 g container ricotta cheese, well drained
2 eggs
1/4 cup all purpose flour

1. Preheat oven to 350F.  Cut unpeeled zucchini, lengthwise,, into 1/4 inch thick slices.  Take 8 outside slices (the ones that are primarily peel) and finely chop.  Slice mushrooms
2. Melt 1 tsp butter in a large wide saucepan.  Add garlic and chopped zucchini.  Saute over medium heat for 2 minutes.  Remove to paper towels to drain.  Add remaining butter to pan along with mushrooms and saute for 5 minutes.  Drain off all liquid.
3. Add spaghetti sauce, tomato paste, Italian seasoning and cooked zucchini to mushrooms and bring to a boil.  Reduce heat to low and simmer, uncovered, stirring often for 10 minutes.  Stir in half of grated cheese.  Remove pan from heat.  Cover and set aside.
4. Place ricotta, eggs and flour in a food processor.  Whirl, using an on-and-off motion, until smooth.  Or beat with a spoon until smooth.
5. Cover bottom of a 9 x 13 inch baking dish with some of large zucchini slices.  Spread with half of ricotta mixture.  Top with half of tomato sauce.  Repeat layers and sprinkle remaining grated cheese overtop.
6. Bake in centre of oven for 30 to 40 minutes or until hot in centre.  If making ahead, cover and refrigerate for up to 12 hours.  Bring to room temperature before baking.

Hot 'N' Spicy Chicken Lasagna

Preparation time 30 minutes
Cooking time:  15 minutes
Baking time:  40 minutes
makes:  10 servings

8 lasagna noodles (not oven ready noodles)
1 tbsp olive oil
2 crushed garlic cloves
1 onion, finely chopped
1 red or green sweet pepper, cored, seeded and finely chopped
1 1/2 cups spicy salsa
1 1/2 cups spaghetti sauce
1 1/2 tsp ground cumin
475 g container ricotta cheese
2 eggs
1/4 cup chopped coriander or italian parsley
1 jalapeno pepper, seeded and chopped
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated mozzarella cheese
4 cups cooked cubed chicken

1. Bring a large pot of salted water to a full rolling boil.  Add lasagna noodles and boil, uncovered, stirring occasionally, until al dente.  Check recommended cooking time on package; they usually take about 12 to 14 minutes.  Drain well and rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper.
2. Meanwhile, to prepare sauce, heat oil in a large wide frying pan set over medium low heat.  Add garlic, onion and sweet pepper.  Saute until onion is soft, about 5 minutes.  Then, stir in salsa, spaghetti sauce and cumin.  Taste and add more cumin, if necessary.  Increase heat to medium high and bring mixture to a boil.  Then cover, reduce heat to low and simmer to allow flavours to develop, about 5 to 7 minutes.  Turn sauce into a bowl and set aside.  
3. To prepare filling, place ricotta, eggs, chopped coriander and jalapeno pepper in a food processor fitted with a metal blade.  Whirl until mixture is evenly blended.  Scrape down sides of bowls occasionally to ensure an even puree.  Turn filling into a bowl and set aside.  Or combine ingredients in a bowl and mash with a spoon until smooth.
4. Stir grated cheese together in a small bowl and set aside.
5. Preheat oven to 375F.  Lightly cover bottom of a 9 x 13 inch baking dish with about 1/2 cup of sauce.  (It will be a very thin coating of sauce.) Completely cover bottom of pan with a single layer of noodles, about 4 noodles.  Spread half of sauce evenly over noodles, then dot with half of ricotta mixture, followed by half of chicken then half of grated cheese.
6. Add another layer of noodles.  Repeat layering ending with cheese.  Then bake, uncovered, in centre of preheated oven for 35 to 40 minutes or until lasagna bubbles around sides and top is golden.  Let stand for 10 minutes before cutting.

Roasted Red Pepper, Pesto and Mushroom Lasagna

A nice Veggie dish

Preparation time:  45 minutes
Cooking tome:  30 minutes
Baking Time:  40 Minutes
Makes 8 to 10 servings

12 lasagna noodles, not oven ready noodles
4 sweet red peppers
1 tbsp olive oil
1 large onion, chopped
2 crushed garlic cloves
1 lb (500 g ) mushrooms, preferable a mix of button, shiitake and brown, about 8 cups sliced
28 oz can whole tomatoes, well drained
5 1/2 oz can tomato paste
1 tsp dried leaf oregano
3/4 tsp salt
1/2 tsp each of Tabasco and freshly ground pepper
475 g container ricotta cheese
1/2 cup pesto
1/2 cup grated Parmesan cheese
3 cups grated mild provolone or mozzarella cheese, about 12 oz (340 g)

1. To cook noodles, place a large pot of salted water over high heat.  Meanwhile place peppers on a foil lined baking sheet about 4 inches from preheated broiler.  Broil until peppers are blackened and blistered on all sides, turning occasionally.  Then place peppers in a paper bag.  Close and let sit until cool enough to handle, about 10 minutes.  Then peel away all skin.  Core and seed peppers, saving juices if possible.  Slice into long strips, about 1/2 inch wide.
2. When water boils, add noodles and cook, uncovered, according to package directions, until al dente, about 12 to 14 minutes.  Drain noodles and rinse under cold water.  Lay drained wet pasta in a single layer on apiece of waxed paper.  Cover with another piece of waxed paper.
3. Heat oil in a large deep frying pan or wide bottomed saucepan set over medium-high heat.  Add onion, garlic and mushrooms.  Saute, stirring often until onion softens, about 5 minutes.  Stir in drained tomatoes, tomato paste, oregano, salt, Tabasco, black pepper and drained juices from peppers, if any.  Bring to a boil, breaking up tomatoes with a fork.  Then lower heat and simmer, uncovered, stirring often, until very thick, about 15 minutes.
4. Preheat oven to 350F.  Spread a thin layer of sauce in bottom of a 9 x 13 inch baking dish.  Top with 4 lasagna noodles, overlapping edges as needed.  Dot with half of ricotta cheese and half of pesto.   (Do not spread cheese and pesto).  Sprinkle with half of sweet pepper strips, 1/4 cup Parmesan and 1/2 cup provolone.  Drizzle with 1 cup sauce.  Then, cover with 4 noodles, overlapping as needed.  Repeat with remaining ricotta, pesto, peppers, Parmesan and 1/2 cup provolone.  Drizzle with 1 cup sauce.  Top with remaining 4 noodles and sauce, then with remaining cheese.  Bake, uncovered in centre of preheated oven for 40 to 45 minutes or until cheese is golden.

Italian Sausage Lasagna

A lot of flavour here!

Preparation time:  45 minutes
Cooking time:  50 minutes
Baking time: 40 minutes
Makes:  8 servings

12 lasagna noodles (not oven ready noodles)
3 onions
2 tbsp olive oil
1/4 cup parsley, finely chopped
4 crushed garlic cloves
5 1/2 oz can tomato paste
1/4 tsp crushed red pepper
1 tsp dried leaf basil or 1/4 cup finely chopped fresh basil
1/2 tsp dried oregano
1/2 cup red wine
2 (28oz) cans whole tomatoes, including juice
2 lbs (1kg) Italian sausage
2 sweet peppers
2 zucchini
1 cup grated Asiago cheese about 125 g
1 cup grated mozzarella cheese, about 125 g

1. Cook lasagna noodles in a large pot of salted boiling water, according to package directions, until al dente, about 12 to 14 minutes.  Drain noodles and rinse under cold water.  Lay wet pasta in a single layer on waxed paper.  Cover with another piece of waxed paper.
2. Meanwhile, finely chop onions.  Heat oil in a large saucepan set over medium-low heat.  Add onions, parsley and garlic.  Cook, stirring occasionally , until onions are soft, about 10 minutes.  Do not let onions brown.
3. Stir in tomato paste and seasonings.   Continue stirring mixture for 2 more minutes.  Stir in red wine.  Add tomatoes and juice, breaking up tomatoes into bite-size pieces.
4. Cover and bring to a boil over medium and simmer, uncovered, stirring often, for about 30 minutes.  This sauce can be made up to 2 days before preparing and baking lasagna.
5. Meanwhile, pierce sausage casings several times.  Place whole sausages in a large frying pan set over medium heat.  Cook, turning often until well browned, about 15 minutes.  Cut sweet peppers into 1 inch pieces and slice zucchini into 1/4 inch rounds.
6. Cut cooked Italian sausages into large bite size pieces.  Stir sausage pieces, sweet peppers and zucchini into simmering sauce.
7. Preheat oven to 350F.  Lightly coat bottom of a 9 x 13 inch baking pan with about 1 cup sauce.  Arrange a single layer of noodles over sauce.  Spoon one third of sauce over noodles.  Sprinkle with one third of asiago cheese.  Repeat layers twice.  Top lasagna with mozzarella cheese.
8. Bake immediately or cover and refrigerate.  Lasagna can be refrigerated for up to 1 day.  Bring to room temperature before baking.  Bake, uncovered, in preheated oven until golden, about 40 to 45 minutes.  Let sit for 10 minutes before serving.

Big Batch Lasagna

A great lasagna that freezes well - make two - freeze one!

2 medium onions, chopped
4 to 6 cloves garlic, squished
2 lb (1kg) lean ground beef or ground turkey
2 carrots, diced
2 cups sliced fresh mushrooms (optional)
2 cans crushed tomatoes
2 cups water
2 tsp crumbled dried oregano
1 tsp salt
1/2 tsp pepper
two containers (475g) ricotta cheese
4 eggs
2 tbsp chopped fresh parsley
30 no-boil, oven ready lasagna noodles
6 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese

Grease two 9 x 13 in baking pans.  Use foil for the one you will freeze.

To make the sauce, in a large pot, combine the onions, garlic and ground beef or turkey.  Place over medium heat and cook, stirring to break up lumps, until the meat is no longer pink.  Add the carrots and mushrooms, and cook 5 minutes longer.  Add the crushed tomatoes, water, oregano, salt and pepper.  Cover and cook, stirring once in a while, for 15 minutes, or until carrots are tender.

Mix together ricotta, eggs and parsley in a small bowl.  Spread about 1 cup of the meat sauce on the bottom of each baking dish, it will be a thin layer.  Arrange the lasagna noodles over the sauce to cover the entire bottom of the baking dish. You may need to break a few to make it fit - that is fine - kind of like making your own puzzle!  Cover the noodle layer in each pan with 2 cups of meat sauce.  Spoon about 1/4 of the ricotta mixture on top of the sauce in each pan, dropping it by small spoonfuls so that it is evenly covered.  Sprinkle with 1 cup of the mozzarella cheese in each pan.

Add another layer of noodles, topped with 2 cups meat sauce in each pan, all the remaining ricotta mixture and 1 cup mozzarella per pan.

Finally arrange a third layer of lasagna noodles on top of each pan, top with the remaining meat sauce, dividing it evenly between the pans, and sprinkle with the remaining mozzarella.  Finish with all of the grated Parmesan.

To bake fresh, cover loosely with foil that has been lightly sprayed with non stick vegetable oil spray.  Bake in preheated 350F oven for 30 minutes.  Remove foil and continue to bake for an additional 15 minutes, or until the sauce is bubbling and the noodles are tender when poked with a knife.

To freeze, cool the unbaked lasagna completely, then cover tightly with foil, label and freeze.  To serve, don't defrost; place the covered frozen dish in a preheated 350F oven and bake 45 min.  Uncover and continue baking for 55 minutes to 1 hour or until sauce is bubbling and the lasagna is hot in the middle.