Wednesday, July 29, 2015

National Lasagna Day July 29th 2015

On the Menu


In honor of National Lasagna Day, we offering you 3 great lasagna recipes and a Marinara sauce to die for.  All are Whole Foods Markets recipes.

Enjoy!

Marinara Sauce


Yield 1½ gallons
Ingredients
¾ cup olive oil
¾ lb onion, roughly chopped
¼ cup rosemary, dried
4 ounces tomato paste
24 cups diced tomatoes (6 qts.)
2 tablespoons balsamic vinegar
½ cup red wine vinegar
½ teaspoon sea salt
1 ½ spoons black pepper
2 tablespoons sugar – Optional
¼ cup oregano leaves, dried
¾ cup basil, fresh

Method
Heat olive oil and saute onions, garlic and rosemary until onions are translucent.
Add tomato paste and cook 3 – 5 minutes.
Add diced tomatoes, vinegars, salt, pepper, sugar (Optional) and oregano.
Bring to a boil, reduce to simmer and allow to simmer 2 ½ to 3 hours.
Add the fresh basil then puree with an immersion blender until the desired smoothness is obtained.
Taste and adjust and pepper if needed.
Place excess sauce in zip lock bags and freeze up to 6 months for future use.

 8 - 10 Servings

Ingredients
1 tablespoon vegetable oil
1 medium onion, diced
1 pound ground beef
½ teaspoon sea salt
1teaspoon pepper, coarsely ground
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 quarts Marinara Sauce- Divided
16 ounces ricotta cheese
8 ounces freshly grated parmesan cheese
32 ounces mozzarella cheese, grated

Method
 Preheat oven to 350 degrees
In a large saute pan, heat oil and saute onion
Add ground beef, salt, pepper granulated onion and garlic.
Once brown, add 1 quart and 3 ½ cups of marinara sauce and allow to simmer 20 – 30 minutes or until sauce thickens.
Combine ricotta, parmesan and ½ of the mozzarella cheese.
In the bottom of a 13x9x2 inch pan or lasagna pan:
  1. Spoon in enough meat sauce to coat bottom.
  2. Add a layer of lasagna noodles.
  3. Spoon on meat sauce. 
  4. Spoon on the cheese mixture.
  5. Sprinkle on a layer of mozzarella cheese
Repeat the process ending with a layer of lasagna topped with the reserved ½ cup of marinara sauce and mozzarella cheese. 
Cover with foil and bake 46 minutes. Remember everything is already thoroughly cooked; you just want the cheese to melt and the layers to be heated all the way through. 
Uncover and bake another 16 minutes or until the top is lightly brown.

 Turkey Sausage Lasagna
8 - 10 Servings
Ingredients
2 lbs turkey Italian Sausage
1 quart Marinara Sauce
28 ounces mozzarella cheese, shredded
16 ounces ricotta cheese
1 pound lasagna 
1 ounce olive oil
                                               
Method:                    
Preheat oven to 350 degrees
Cook lasagna noodles until al dente, toss with olive oil and cool on sheet pans.             
In a large sauce pan brown the turkey sausage until almost done then add marinara sauce and allow it to cook until it’s a thick sauce.                  
Remove from heat and place it to the side.
Set aside enough mozzarella cheese to put over the top of the lasagna.
Mix together the ricotta and remaining mozzarella cheese.                
In the bottom of a 13x9x2 inch pan or lasagna pan:
  1. Spoon in enough sausage mixture to coat bottom.
  2. Add a layer of lasagna noodles.
  3. Spoon on sausage mixture. 
  4. Spoon on the cheese mixture.
Repeat the process ending with a layer of lasagna topped with mozzarella cheese.        
Cover with foil and bake 46 minutes. Remember everything is already thoroughly cooked; you just want the cheese to melt and the layers to be heated all the way through.
Uncover and bake another 16 minutes or until the top is lightly brown.



Wild Mushroom Lasagna
8 Servings
Ingredients
1 pound lasagna noodles
3 ounces dried, wild mushrooms
3 tablespoons olive oil
½ cup onions, chopped
1 tablespoon garlic, chopped
8 ounces shitake mushrooms
8 ounces crimini mushrooms
1½ teaspoon sea salt - divided
1½ teaspoon black pepper - divided
½ teaspoon granulated garlic
8 ounces fontina cheese
8 ounces ricotta cheese
8 ounces parmesan cheese
1 egg
16 ounces mozzarella cheese

Method
Preheat oven to 350 degrees
Cook lasagna noodles al dente, toss with olive oil to prevent sticking then cool on sheet pan
Rehydrate dried mushrooms in hot water, drain and mash out excess water.
Heat oil in a large sauce pan then saute the onions; garlic and all of the mushrooms sprinkle with ½ teaspoon each sea salt, pepper and granulated garlic.
Mix together fontina, ricotta and parmesan cheeses, eggs, 1 teaspoon each salt and pepper or S & P to taste and 6 ounces of the mozzarella cheese. Set aside.
Spray the bottom of a 13x9x2 inch pan or lasagna pan with oil:
1.    Layer noodles on the bottom of the pan.
2.    Spread on a layer of the cheese mixture.
3.    Spread on a layer of the mushroom mixture.
Repeat these layers then end with a layer of noodles, topped with remaining mozzarella cheese.
Cover with foil and bake 46 minutes. Remember everything is already thoroughly cooked; you just want the cheese to melt and the layers to be heated all the way through.
Uncover and bake another 16 minutes or until the top is lightly brown.

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