Looking for a great comfort food recipe? Make this one! It is simple to make….especially when using the no cook lasagna noodles. A great make ahead for your busy week too.
I did not use the white wine, I replaced with chicken broth. I also used 1 1/2 pounds of ground chicken with great results. I bought my pancetta at my local deli and just asked them to cut me 2oz. It worked out to about 56 grams.
I found this recipe on Pinterest which led me to the website http://www.jocooks.com
1 Tbsp olive oil
1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
4 cloves garlic, minced
2 oz pancetta, chopped
1 lb ground chicken (I used 1 1/2 pounds ground chicken)
1 Tbsp tomato paste
1/2 cup dry white wine
1 tsp dried oregano
1/2 tsp chili flakes
1/4 cup chopped basil
2 cups crushed tomatoes
1 cup chicken broth
Salt and pepper
2 cups ricotta cheese (500 ml)
2 cups mozzarella cheese, shredded
9 lasagna noodles uncooked
1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, garlic and pancetta to the pot and sauté for about 5 minutes until onion is soft and translucent.
2. Add the ground chicken to the pot and break up using a wooden spoon so that it crumbles. Cook it for another 5 minutes until the ground chicken is no longer pink.
3. Add the oregano, chili flakes, tomato paste and stir. Add the wine and basil and cook for 3 more minutes, stirring occasionally. Finally add in the chicken broth and crushed tomatoes and season with salt and pepper as needed. Bring to a boil, turn down heat and let simmer for 20 minutes.
4. Preheat oven to 375 F.
5. In a bowl combine together the ricotta, 1 1/2 cups of the mozzarella cheese and the egg. Set aside.
6. Spread a couple of ladles of the bolognese sauce in the bottom of a 9×13 baking dish. Arrange 3 noodles over the bolognese sauce;top with a couple more ladles of the sauce, then top with 1/3 of the cheese mixture, trying to spread it around a bit. Repeat with another 3 lasagna noodles, sauce, cheese, 3 more lasagna noodles, sauce and last of the cheese. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
7. Bake for about an hour until the noodles are cooked though. If you are using fresh lasagna noodles, it will take less cooking time, about 35 to 45 minutes.
8. Let the lasagna cool for a few minutes before cutting into it. Feel free to garnish it with fresh parsley or basil and Parmesan cheese.
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.
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
1/2 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
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.
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
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