Lasagna Bolognese Recipes

Source: Asbury Park Press

For the Bolognese sauce

6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1 pound ground beef
4 ounces prosciutto (se Note No. 2 below)
4 ounces pancetta
2 celery stalked, trimmed, and chopped
2 large carrots, peeled, trimmed, and chopped
2 onions, peeled, trimmed, and chopped
2 to 3 tablespoons tomato paste, diluted in a little water
1/2 cup tomato puree
4 cups dry red wine
Salt and freshly ground black pepper

For the white sauce (besciamella)

1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups light cream, heated
Salt and freshly ground black pepper
Freshly grated nutmeg
Unsalted butter for baking dish
2 to 3 cups grated Parmigiano-Reggiano cheese
About 1 pound cooked and drained lasagna noodles

To make the Bolognese sauce, melt the butter with the olive oil in a large saut

Family-Style Lasagna Recipes

Makes 8 servings.

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced parsley
2 teaspoons salt
1/2 teaspoon basil
1/4 teaspoon fennel seed
1/8 teaspoon ground cumin
3 (8 ounce) cans Hunt's Tomato Sauce
8 ounces ricotta or cottage cheese
2 eggs
8 ounces lasagna noodles, cooked
3/4 pound mozzarella cheese, sliced
1/4 cup grated Parmesan cheese

Description

In a skillet, brown ground beef with onions, garlic, and seasonings; pour off fat. Stir in Hunt's Sauce; simmer for 10 minutes. Meanwhile, blend ricotta and eggs. In a 13 x 9-inch baking dish spread 1/4 cup meat sauce in a thin layer; add a layer of half the noodles, all the ricotta mixture, and half the mozzarella.

Cover cheese layer with half the meat sauce and all remaining noodles. Top with remaining meat sauce and mozzarella. Sprinkle with Parmesan. Bake at 350 degrees F for 30 minutes. Let stand 10 minutes before cutting.

Greek-Style Lasagna Recipes

Serves 4.

9 lasagna noodles
8 ounces lean ground beef
1/2 cup chopped yellow onion
1 (10 ounces) package frozen, chopped spinach, squeezed dry
1 cup part-skim ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup sliced pitted black olives
3 tablespoons chopped fresh mint, divided
1 1/2 cups reduced sodium tomato sauce

Description

Preheat oven to 375 degrees F. Sprays a medium baking dish with vegetable cooking spray; set aside. Cook noodles according to package directions, but do not add salt. Drain.

Meanwhile, spray a medium nonstick skillet with vegetable cooking spray. Heat over medium heat. Add beef and onion. Cook, stirring, until browned, about 5 minutes. Place mixture on a paper towel-lined plate; drain.

In a medium bowl, combine spinach, ricotta cheese, feta cheese, olives, and 2 tablespoons mint. Spread 1/2 cup tomato sauce in the prepared dish. Top with 3 noodles. Spread some spinach mixture over noodles. Top with some beef mixture. Spoon 1/4 cup tomato sauce over beef mixture. Continue layering with remaining noodles, spinach mixture, beef mixture, and sauce. Cover with foil. Bake until filling is heated through, about 30 minutes. Sprinkle with remaining mint. Serve immediately.