* Exported from MasterCook *

Lasagne Al Forno

Recipe By :adapted by Damsel
Serving Size : 0 Preparation Time :0:00
Categories : main dishes pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Meat Sauce----
4 tablespoon olive oil
1/4 lb prosciutto -- minced
1 medium onion -- minced
1 large carrot -- minced
1 large celery stalk -- minced
1 lb ground beef
1 cup dry red wine
2 teaspoon basil -- dried
4 tablespoon parsley -- chopped
1/4 teaspoon black pepper
1 dash nutmeg
2/3 cup hot water
1 tablespoon flour
15 oz tomatoes -- diced
----White Sauce----
1/2 cup butter
4 tablespoon flour
4 cup milk
1 dash nutmeg
----Cheese----
2 cup parmesan cheese -- grated
----Pasta----
24 lasagna noodles

MEAT SAUCE (double batch):
1. Saute the prosciutto, onion, carrot, and celery in olive oil until
onion
is translucent.
2. Add ground beef and continue cooking until meat is browned.
3. Add herbs, spices, and wine and simmer until wine is evaporated.
4. Mix flour into water and add to the meat mixture - cook for a few
minutes to thicken.
5. Stir in tomatoes, then simmer for at least 30 minutes.
* Freeze half of sauce for future use.

WHITE SAUCE (double batch):
1. Heat butter and flour in large skillet, stirring constantly, until
flour
begins to brown.
2. Add milk very gradually, stirring constantly.
3. Sprinkle in a dash of nutmeg, then continue to cook on low heat,
stirring constantly, until thickened.
* Freeze half of sauce for future use.

PASTA:
1. Bring large pot of water to a boil, adding a tablespoon of oil to
keep
pasta from sticking.
2. Cook until pliable, but still fairly firm.

CONSTRUCTION:
1. Butter the bottom of a 9x13 pan.
2. Arrange four lasagna noodles, side--by-side, in pan.
3. Top with 1/3 of the meat sauce.
4. Arrange four more noodles on top of meat sauce.
5. Spoon 1/3 of white sauce on noodles (approx. 2/3 cup).
6. Sprinkle 3/4 cup of parmesan cheese over white sauce.
7. Repeat steps 2-6 twice more, sprinkling final 1/2 cup cheese on top.

BAKING:
1. Bake at 375F for about 45 minutes.

Cuisine:
"Italian"
Source:
"Kyle Phillips about.com"

- - - - - - - - - - - - - - - - - -
-

Good recipe but it seems like tons of work.

"karen" > wrote in message
oups.com...
> Good recipe but it seems like tons of work.
>

good lasagna usually is, but the result is worth it

"karen" > wrote in message
oups.com...

> Good recipe but it seems like tons of work.

Not as much work as you might think. Lasagne is one of the most versatile
things you can make and the variations are infinite. And, certainly, by
doing a double batch of the sauces, you make the second lasagne quite
quickly and easily. Or make both lasagne at the same time and freeze the
second in serving-size portions. You have many options.

Of course, you also don't have to make put the entire lasagne together on
the same day, if you find the task overwhelming (and for you folks who are
snickering in the background, cut it out -- many-ingredient and multi-step
recipes are intimidating to a lot of people). The meat sauce can be made
and stuck into the fridge a day or two before until you're ready to use it;
ditto the white sauce.

If you don't want to make a white (or a mornay [cheese]) sauce, you can
often buy it in boxes in the dairy case (it goes against my lasagne-making
ethic [but, then, I also don't use a white sauce in my lasagne], but it's
what my husband does for his, and it turns out quite nicely -- not like
mine, but still very tasty). Don't forget to add some nutmeg.

If you don't want to pre-cook the pasta, you can buy a type that doesn't
require pre-cooking in either fresh or dried form (if you're using the dried
form, you might want to skip the flour in the meat sauce -- a bit of extra
moisture wouldn't be out of place to help hydrate the pasta). Read the
package.

So don't give up -- try it. You'll probably find that, if you go about the
process in a methodical manner, you'll be just fine.

Oh, and one more thing. Please quote a bit of what you're replying to --
the vagaries of Usenet propagation are still with us, and your comments can
end up hanging alone in the open air, so to speak, completely out of
context.

-j

Holy Toledo, I ain't gonna quote all of that.

We simple people sometimes like simple lasagne. Perhaps we use cottage
cheese and sometimes we use ricotta. You know what, it always tastes
good.
It is very nice of you to give me pointers in things I have done for
years.

I have used the no-boil pasta many times and liked the results. From
here, I have learned that one may use the regular lasagne noodles
without boiling with good results. You know what, nobody ever
complains about my lasagne.

"karen" > wrote in message
oups.com...

> Holy Toledo, I ain't gonna quote all of that.

Don't quote all of it -- just quote *some* of it.
http://www.netmeister.org/news/learn2quote.html

> It is very nice of you to give me pointers in
> things I have done for years.

Well, if it doesn't help you, perhaps it'll help someone else.

> I have used the no-boil pasta many times
> and liked the results. From here, I have
> learned that one may use the regular lasagne
> noodles without boiling with good results.

I can't bring myself to not boil the noodles for my lasagne. I'm freakish
that way.

> You know what, nobody ever complains about
> my lasagne.

I imagine not; from your description it sounds good.
-j

karen wrote:

> Good recipe but it seems like tons of work.
>
Lasagne made from scratch is always a lot of work which is one reason I
do a lasagne day and make up several trays for the freezer. My record
number was 19 trays in one day but 4 of those went to the kids.
Normally I make up about 10 trays with one for that night's dinner and
the rest for the freezer. I make them in various sizes too - lg
family/company size, med 4 - 6 servings, and small 2 - 4 servings. Then
when we feel like lasagne but don't have the time to make a fresh one, I
just put one of the frozen trays in the oven. It is a great time saver.
The nice thing about making lasagne is it slowly builds up your
anticipation for the finished result. Your senses are tantalized at
each step of the way. By the time you finally get the first bite of
lasagne you know you are in good food heaven

"Carol Damsel Peterson" > ha scritto nel messaggio
ups.com...
> * Exported from MasterCook *
>
> Lasagne Al Forno
>
> Recipe By :adapted by Damsel
> Serving Size : 0 Preparation Time :0:00
> Categories : main dishes pasta
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> ----Meat Sauce----
> 4 tablespoon olive oil
> 1/4 lb prosciutto -- minced
> 1 medium onion -- minced
> 1 large carrot -- minced
> 1 large celery stalk -- minced
> 1 lb ground beef
> 1 cup dry red wine
> 2 teaspoon basil -- dried
> 4 tablespoon parsley -- chopped
> 1/4 teaspoon black pepper
> 1 dash nutmeg
> 2/3 cup hot water
> 1 tablespoon flour
> 15 oz tomatoes -- diced
> ----White Sauce----
> 1/2 cup butter
> 4 tablespoon flour
> 4 cup milk
> 1 dash nutmeg
> ----Cheese----
> 2 cup parmesan cheese -- grated
> ----Pasta----
> 24 lasagna noodles
>
> MEAT SAUCE (double batch):
> 1. Saute the prosciutto, onion, carrot, and celery in olive oil until
> onion
> is translucent.
> 2. Add ground beef and continue cooking until meat is browned.
> 3. Add herbs, spices, and wine and simmer until wine is evaporated.
> 4. Mix flour into water and add to the meat mixture - cook for a few
> minutes to thicken.
> 5. Stir in tomatoes, then simmer for at least 30 minutes.
> * Freeze half of sauce for future use.
>
> WHITE SAUCE (double batch):
> 1. Heat butter and flour in large skillet, stirring constantly, until
> flour
> begins to brown.
> 2. Add milk very gradually, stirring constantly.
> 3. Sprinkle in a dash of nutmeg, then continue to cook on low heat,
> stirring constantly, until thickened.
> * Freeze half of sauce for future use.
>
> PASTA:
> 1. Bring large pot of water to a boil, adding a tablespoon of oil to
> keep
> pasta from sticking.
> 2. Cook until pliable, but still fairly firm.
>
> CONSTRUCTION:
> 1. Butter the bottom of a 9x13 pan.
> 2. Arrange four lasagna noodles, side--by-side, in pan.
> 3. Top with 1/3 of the meat sauce.
> 4. Arrange four more noodles on top of meat sauce.
> 5. Spoon 1/3 of white sauce on noodles (approx. 2/3 cup).
> 6. Sprinkle 3/4 cup of parmesan cheese over white sauce.
> 7. Repeat steps 2-6 twice more, sprinkling final 1/2 cup cheese on top.
>
> BAKING:
> 1. Bake at 375F for about 45 minutes.
>
> Cuisine:
> "Italian"
> Source:
> "Kyle Phillips about.com"
>
> - - - - - - - - - - - - - - - - - -

It's a Goood dish, Carol! They are almost like I make them! I only add
pieces of mozzarella between layers.
Cherers
Pandora
> -
>

"karen" > ha scritto nel messaggio
oups.com...
> Holy Toledo, I ain't gonna quote all of that.
>
> We simple people sometimes like simple lasagne. Perhaps we use cottage
> cheese and sometimes we use ricotta. You know what, it always tastes
> good.
> It is very nice of you to give me pointers in things I have done for
> years.
>
> I have used the no-boil pasta many times and liked the results. From
> here, I have learned that one may use the regular lasagne noodles
> without boiling with good results. You know what, nobody ever
> complains about my lasagne.

Once upon a time I've tried to use lasagne without boil them. They remained
raw (very hard). So, I always boil them (with a little oil in the pan with
water) for 3-4 minutes.
Cheers
Pandora
>

"~patches~" > ha scritto nel messaggio
...
> karen wrote:
>
>> Good recipe but it seems like tons of work.
>>
> Lasagne made from scratch is always a lot of work which is one reason I do
> a lasagne day and make up several trays for the freezer. My record number
> was 19 trays in one day but 4 of those went to the kids. Normally I make
> up about 10 trays with one for that night's dinner and the rest for the
> freezer. I make them in various sizes too - lg family/company size, med
> 4 - 6 servings, and small 2 - 4 servings. Then when we feel like lasagne
> but don't have the time to make a fresh one, I just put one of the frozen
> trays in the oven. It is a great time saver. The nice thing about making
> lasagne is it slowly builds up your anticipation for the finished result.
> Your senses are tantalized at each step of the way. By the time you
> finally get the first bite of lasagne you know you are in good food heaven
>

Pat!!!! 19 trays are a very big number!!!!!!! Are you fool))))
And you have a big freezer, also!!!!!
But how many layers of pasta do you make for each tray?
cheers
Pandora

Pandora wrote:

> "~patches~" > ha scritto nel messaggio
> ...
>
>>karen wrote:
>>
>>
>>>Good recipe but it seems like tons of work.
>>>
>>
>>Lasagne made from scratch is always a lot of work which is one reason I do
>>a lasagne day and make up several trays for the freezer. My record number
>>was 19 trays in one day but 4 of those went to the kids. Normally I make
>>up about 10 trays with one for that night's dinner and the rest for the
>>freezer. I make them in various sizes too - lg family/company size, med
>>4 - 6 servings, and small 2 - 4 servings. Then when we feel like lasagne
>>but don't have the time to make a fresh one, I just put one of the frozen
>>trays in the oven. It is a great time saver. The nice thing about making
>>lasagne is it slowly builds up your anticipation for the finished result.
>>Your senses are tantalized at each step of the way. By the time you
>>finally get the first bite of lasagne you know you are in good food heaven
>>
>
>
> Pat!!!! 19 trays are a very big number!!!!!!! Are you fool))))

No, if you're doing one you might as well do a number of them and freeze
for later use.

> And you have a big freezer, also!!!!!

I have two large freezers & the freezer compartment of my fridge.
Besides, my kids that like to shop at home

> But how many layers of pasta do you make for each tray?

I put 4 layers of pasta. I start with the meat sauce, followed by
pasta, single layer of spinach, cheeses, then continue with pasta &
cheese layers finishing off with a layer of cheeses. Cheeses include -
motzarella, farmers, ricotta or cottage, cheddar, extra aged cheddar,
colby, and parmesan. I don't always add spinach but we found the
spinach adds just a little extra.

A note for those concerned about high fats or calories. There are ways
to control the fat content. I use a low fat cottage cheese and low fat
motzarella as the other cheeses make up the difference. I only use
fresh grated parmesan as it seems to give more flavour with less cheese
than the dried parmesan. My sauce is always made with extra lean ground
beef to help with fat control. This is a higher fat dish and for that
reason we use portion control. Lasagne is always served with a large
side salad and a crusty roll.

> cheers
> Pandora
>
>

Carol Damsel Peterson wrote:

> CONSTRUCTION:
> 1. Butter the bottom of a 9x13 pan.
> 2. Arrange four lasagna noodles, side--by-side, in pan.
> 3. Top with 1/3 of the meat sauce.
> 4. Arrange four more noodles on top of meat sauce.
> 5. Spoon 1/3 of white sauce on noodles (approx. 2/3 cup).
> 6. Sprinkle 3/4 cup of parmesan cheese over white sauce.
> 7. Repeat steps 2-6 twice more, sprinkling final 1/2 cup cheese on top.
>


Do you actually get that many layers in a normal 9x13" pan?

I made quickie lasagna this weekend, with jarred sauce, cottage cheese,
etc. I had ricotta cheese in the fridge, but the cottage cheese had
been in there a lot longer. I used a pound of turkey breakfast sausage
cooked with a package of frozen chopped spinach and a half an onion for
one of the layers.

I should have sprinkled some dried tomatoes in to soak up the excess
moisture from the cottage cheese.

I had 3 layers of noodles because that's all I cooked. It looked like I
could have easily added one more layer, but not 3 more! More than 5
layers in a pyrex pan is hard to believe.

I won't mention the nacho cheese sauce to bind the cottage cheese.

Next time I'll cook a whole pound of noodles and try to use them all.

Bob

"~patches~" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> "~patches~" > ha scritto nel messaggio
>> ...
>>
>>>karen wrote:
>>>
>>>
>>>>Good recipe but it seems like tons of work.
>>>>
>>>
>>>Lasagne made from scratch is always a lot of work which is one reason I
>>>do a lasagne day and make up several trays for the freezer. My record
>>>number was 19 trays in one day but 4 of those went to the kids. Normally
>>>I make up about 10 trays with one for that night's dinner and the rest
>>>for the freezer. I make them in various sizes too - lg family/company
>>>size, med 4 - 6 servings, and small 2 - 4 servings. Then when we feel
>>>like lasagne but don't have the time to make a fresh one, I just put one
>>>of the frozen trays in the oven. It is a great time saver. The nice
>>>thing about making lasagne is it slowly builds up your anticipation for
>>>the finished result. Your senses are tantalized at each step of the way.
>>>By the time you finally get the first bite of lasagne you know you are in
>>>good food heaven
>>
>>
>> Pat!!!! 19 trays are a very big number!!!!!!! Are you fool))))
>
> No, if you're doing one you might as well do a number of them and freeze
> for later use.

Yes it's true!
>
>> And you have a big freezer, also!!!!!
>
> I have two large freezers & the freezer compartment of my fridge. Besides,
> my kids that like to shop at home

Uhhhhh! Like a restaurant! I understand! You are lucky to have all this
place.
>
>> But how many layers of pasta do you make for each tray?
>
> I put 4 layers of pasta. I start with the meat sauce, followed by pasta,
> single layer of spinach, cheeses, then continue with pasta & cheese layers
> finishing off with a layer of cheeses. Cheeses include - motzarella,
> farmers, ricotta or cottage, cheddar, extra aged cheddar, colby, and
> parmesan. I don't always add spinach but we found the spinach adds just a
> little extra.

Ohhhh! It's a bomb!
BTW I add spinach only when I make "white lasagne" (mozzarella , Parmigiano,
bechamel)
Good!
Cheers
Pandora
>
> A note for those concerned about high fats or calories. There are ways to
> control the fat content. I use a low fat cottage cheese and low fat
> motzarella as the other cheeses make up the difference. I only use fresh
> grated parmesan as it seems to give more flavour with less cheese than the
> dried parmesan. My sauce is always made with extra lean ground beef to
> help with fat control. This is a higher fat dish and for that reason we
> use portion control. Lasagne is always served with a large side salad and
> a crusty roll.
>
>> cheers
>> Pandora

zxcvbob wrote:
> Carol Damsel Peterson wrote:
>
> > CONSTRUCTION:
> > 1. Butter the bottom of a 9x13 pan.
> > 2. Arrange four lasagna noodles, side--by-side, in pan.
> > 3. Top with 1/3 of the meat sauce.
> > 4. Arrange four more noodles on top of meat sauce.
> > 5. Spoon 1/3 of white sauce on noodles (approx. 2/3 cup).
> > 6. Sprinkle 3/4 cup of parmesan cheese over white sauce.
> > 7. Repeat steps 2-6 twice more, sprinkling final 1/2 cup cheese on top.
> >
>
>
> Do you actually get that many layers in a normal 9x13" pan?

Yeppers. The layers are quite thin. Like 2/3 cup of bechamel per
layer, etc. This is well worth the extra time it takes to make it.

Carol