Tag Archives: Noodles

World’s Best Lasagna

I found this recipe on allrecipes.com.  It got rave reviews!! Make sure you give yourself time to make this one, since you have to simmer the sauce for 1 1/2 hours.
I used about 17 noodles and I also used grated mozzarella cheese. My lasagna started to spill over slightly during cooking, so you may want to put a cookie sheet under your lasagna to avoid a mess.

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1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

1. 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 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C)
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish. Arrange 6 noodles, lenghthwise 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.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

MAKES: 12 servings
PREP TIME: 30 minutes
COOK TIME: 2 hours 30 minutes
READY IN: 3 hours 15 minutes

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Pacific Rim Stir-Fry

This is a great stir-fry!! Next time I make this I would add more crushed red pepper as I found the taste a little bland. This recipe was taken from Better Homes and Gardens “New Cookbook”.

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3 ounces rice sticks or rice noodles or thin vermicelli, broken
12 ounces skinless, boneless chicken thighs or breast halves
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 teaspoons cornstarch
1 teaspoon chile oil or 1/2 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1 tablespoon cooking oil
2 medium carrots, cut into short strips or thinly sliced (1 cup)
2 cups broccoli florets
1 red or green sweet pepper, cut into 1-inch strips (1/2 cup)
1/4 cup cashew halves or peanuts

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1. In a saucepan cook rice sticks or rice noodles in boiling water for 3 minutes. (Or cook vermicelli according to package directions.) Drain; set aside and keep warm.
2. Cut chicken into thin, bite-size strips. For sauce, combine broth, soy sauce, dried basil (if using), cornstarch, chile oil, and turmeric; set aside.
3. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add carrots to wok; cook and stir for 1 minute. Add broccoli; cook and stir for 2 minutes more. Add sweet pepper; cook and stir for 1 1/2 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from centre of wok. Stir sauce; add to centre of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil (if using). Cook and stir for 2 minutes or until heated through. Serve over rice sticks; sprinkle with cashews.

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Lasagna Rolls

I like this fun way of serving lasagna.  My kids loved having their own individual rolls of goodness. This recipe was taken from “Giada’s Family Dinners” by Giada De Laurentis.  The recipe calls for 3 ounces of thinly sliced prosciutto. I always order from my deli in grams, so I converted from ounces to grams and it works out to 85 grams.  The recipe asks to be sure to squeeze the spinach totally dry in order to avoid a watery dish.  The ” Quick Marinara Sauce” recipe is also on this blog.




Sauce
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch of ground nutmeg

Lasagna
1 (15-ounce) container whole-milk ricotta cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1 cup plus 2 tablespoons freshly grated Parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, lightly beaten
3/4 teaspoon salt, plus more for pasta
1/2 teaspoon freshly ground pepper
12 dried lasagna noodles
Butter, for baking dish
2 cups “Quick Marinara Sauce”
1 cup shredded mozzarella cheese (about 4 ounces)

To make the sauce:
1. Melt the butter in a medium, heavy saucepan over medium-low heat.  Add the flour and cook for 3 minutes, whisking continuously.  Whisk in the milk.  Increase the heat to medium-high.  Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.  Whisk the salt, pepper, and nutmeg into the cream sauce.

To make the lasagna:
1. In a medium bowl, stir together the ricotta, spinach, 1 cup of the Parmesan cheese, prosciutto, egg, the 3/4 teaspoon of salt, and the pepper until blended.
2. Bring a very large pot of salted water to a boil over high heat.  Add the lasagna noodles and cook until just tender but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
3. Preheat the oven to 450F. Butter a 13x9x2-inch glass baking dish.  Spread the cream sauce over the bottom of the prepared dish.
4. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll the noodles up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce.  Repeat with the remaining noodles and ricotta mixture.  Spoon 1 cup of the marinara sauce over the lasagna rooms, then sprinkle with the mozzarella and remaining 2 tablespoons of Parmesan cheese.  Cover the dish tightly with foil.  Bake until the rolls are heated through and sauce bubbles, about 20 minutes.  Uncover and bake until the cheese on top is golden, about 15 minutes longer.  Let stand for 10 minutes.
5. Meanwhile, heat the remaining marinara sauce in a small, heavy saucepan over medium heat until hot.  Transfer the sauce to a sauce boat and serve alongside.

Makes: 6 Main-course servings