Search Results for lasagna

real life test kitchen: old fashioned lasagna bolognese

Here’s something worthwhile to do during the next snowmageddon: make lasagna bolognese from scratch. It will occupy hours of your time, make your house smell wonderful, and please your family more than a cup of hot chocolate.


I had been wanting to try Bon Appetit’s October cover story for some time, and actually decided that this was the perfect dish to serve at the Christmas pot luck we attended. I followed their instructions faithfully, but decided NOT to make my own noodles. Perhaps another year.  The results were outstanding, and tasted even better as leftovers the next day.

First, make the Bolognese sauce — which honestly is wonderful enough on its own to serve over pasta for a week.

What you need:
1 large onion, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
2 tablespoons olive oil
1 pound ground beef chuck
1 pound ground pork
4 oz. pancetta (Italian bacon), finely chopped
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup whole milk
1 14.5-oz. can crushed tomatoes
3 cups low-sodium chicken broth, divided

How to Make:
1. Pulse onion, carrot, and celery in a food processor until finely chopped.
2. Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.
3. Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes.
4. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 hours.
5. Let sauce cool, then cover and chill at least 12 hours or up to 2 days.

Second, make the bechamel sauce — a good technique any home chef needs to know.

What You Need:
5 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
pinch of freshly ground nutmeg
Kosher salt

How To Make:
1. Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute.
2. Whisk in warm milk, ½-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt.
3. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly.

Third – Assemble the lasagna!

1. Preheat oven to 350°. Coat a 13×9” baking dish with butter.
2 Cook your noodles — don’t use the no-boil kind. Be sure to make them al dente. When finished, lay them out on a cookie sheet lined with paper towels. Try not to overlap them, or they will stick together.
3. Reheat the sauces if needed. Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.
4. Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (don’t let it boil).
5. Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan.
6. Repeat process 5 to 7 more times, starting with noodles and ending with Parmesan.
7. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes.
8. Let lasagna sit 45 minutes before serving.

More Shelterrific lasagna recipes can be found here!

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real life test kitchen: zucchini & tomato with broken lasagna noodles

During the summer I always have cherry or grape tomatoes on hand. They can be made into most delicious fresh sauces for pasta, just by sauteing them in a pan with a bit of olive oil and garlic until they burst. This recipe from Food Network magazine gave me a new idea for my favorite staple: add shredded zucchini and use broken lasagna noodles. The effect is a bit like pappardelle noodles, which are not always easy to find. To make this dish, first grate the zucchini and place it in a colander with a bit of salt. Let it sit for about 15 minutes get the excess water out. Cook the noodles according to the package, breaking them up with your hand before placing them in the water. (Note: Save a cup of the cooking water to use in the sauce later.) While the pasta’s cooking, heat up a couple tablespoons of butter (though olive oil will work too if you prefer) and cook two cups of tomatoes until they burst. (Cut half of them in half before cooking.) Add in zucchini and half a teaspoon of lemon zest. Cook another 4 minutes until zucchini is tender. Drain pasta (save some water!) and toss it into the pan with the zucchini-tomato mixture. Toss in half a cup of parmesan cheese and a sprinkle of fresh chives. Add pasta water until you get a consistency you like. Serve with extra cheese, and enjoy! Click here to see original recipe at Food Network mag.

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real life test kitchen: tyler florence’s one-pan lasagna

In my quest to find perfect one-pan dinners, I stumbled across this recipe at Daily Candy. I haven’t tried many of Tyler’s recipes, but this one seemed simple enough to tackle. Essentially, you brown some ground beef in an oven-proof pan. Then add in some veggies that have been chopped in a food processor (canned tomatoes, carrots, onion, garlic). Stir in some chicken stock, fresh spinach and ricotta cheese. Cover in a layer of broken lasagna noodles. Top that with some mozzeralla, and pop it in a 400 degree heated oven for about 15 minutes. It’s important to let the pan sit about ten minutes before you dig in. Mine, as you can see, was not the prettiest thing. It had a bit too much liquid in it, and I think if I make again I might drain the tomatoes slightly or reduce the amount of chicken broth added. Despite its unattractive looks, the lasagna was quite tasty. And with only one layer of noodles and cheese, it’s lighter than you’d expect. I will definitely make it again — and work on its appearance.

More one-pan dishes:
One-pan pasta with garlic

One-Pan Rice with Broccoli Rabe & Sausage

Melissa Clark’s Roast Chicken with Chickpeas

Click through for my take on Tyler Florence’s One-Pan Lasagna, or click here for his original recipe.

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real life test kitchen: bow tie lasagna


I saw this recipe on The Pioneer Woman and since it promised to be quick — 16 minutes — and I already had everything I needed, I gave it a try. My risk-averse kids loved it and although I was afraid it would taste a bit Hamburger Helper-ish instead of homemade, I was pleasantly surprised. I’ve made it twice since and substituted cheddar for the mozzarella and mascarpone for the sour cream and it still turned out great. — Sarah L. Click for Bow Tie Lasagna! (more…)

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kinda genius: trio lasagna pan


I’m not sure how my mom did it all those years — my little sister and I have got to be the two pickiest eaters on earth. No mushrooms and no onions for me; no peppers, spinach, or sausage for her. This lasagna pan would have made my mom’s life a lot easier. Made by the Spoon Sisters, the Trio Lasagna Pan, $32, comes with a custom-fit spatula to serve your masterpiece easily. Next time your carnivore-filled dinner party includes a vegetarian, you’ll all be covered! — Katie D.

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