Different versions make lasagna popular dish for variety of appetites by Joan Huff Midland Reporter-Telegram Published: Wednesday, May 14, 2008 10:53 AM CDT By Joan Huff When you think about lasagna, imagine warm, rich layers of pasta, Italian spices, tomato sauce, cheese and various fillings. Meat and vegetarian versions of this delicious dish are easy to prepare, thus making this dish popular for a variety of appetites. Lasagna (plural is lasagne) noodles are long, broad and flat, making them perfect for layering in a casserole dish. If you visited Italy, you might notice that lasagne are totally flat; in the United States the noodles are ruffled along the edges. U.S. manufacturers added that feature to help trap all the delicious sauce on the noodle. These days, you can purchase lasagne in a wide variety of flavors including spinach and whole wheat. One convenience of today's lasagna noodles is that they are available in a no-cook variety. These noodles are much thinner than regular noodles and therefore they absorb enough liquid from the sauce to cook them completely without parboiling them. You can take them right out of the box and place them in your casserole. The only time you would need to parboil them is if you are making rolled pasta. You can also buy fresh pasta, which helps speed up preparation time. If however, you enjoy using traditional lasagne noodles, there are a few things to remember. Use a large pot and plenty of water. Add salt to the water and only add the pasta once the water is boiling. Stir the pasta occasionally as it cooks to keep the noodles from sticking together. Sometimes cooks add oil to the water, but I have heard that this gives the pasta a slick surface that does not allow sauces to stick to the noodles. Read the directions on your box. When it is about a minute before the cooking time is up, taste the pasta for doneness. It is ready when it is slightly firm to the bite -- as al dente. The noodles should be firm but not crunchy. Turn off the heat and drain the water in a colander. Cooking to the al dente level means that there are just the right amount of starches on the surface of the pasta to absorb the sauce you will serve with it. You may be tempted to rinse your pasta, but rinsing the pasta washes away these starches. Today's recipes show the many ways lasagne can be made. A Tex-Mex version with chicken, green chilies, corn and black beans puts a twist on the traditional style. In Giada De Laurentiis' recipe, the lasagna noodles are rolled to make an elegant dish. NBC's Today Show featured Chef Battista from Luigi's Restaurant in Johnston, R.I., as he shared his family recipe for meat lasagna that is a favorite of his customers. Tex-Mex Lasagna From"Cooking with Paula Deen, September/October 2006" 2 cups chopped cooked chicken 1 cup chopped red bell pepper 1/4 cup chopped fresh cilantro 2 cloves garlic, minced 1 jalapeno, seeded and chopped 1 (15.25-ounce) can corn, drained 1 (15-ounce) can black beans, drained 1 (15-ounce) can tomato sauce 1 (10-ounce) can diced tomatoes and green chilies, drained 1 (8-ounce) can tomato sauce 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon salt 1 (16-ounce) container sour cream 1 (8-ounce) package cream cheese, softened 6 oven-ready lasagna noodles 1 (8-ounce) package Monterey Jack cheese with peppers, grated 1 (8-ounce) package Cheddar cheese, grated In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium heat, reduce heat, and simmer 15 minutes. In a medium bowl, combine sour cream and cream cheese. Preheat oven to 350. Lightly grease a 13x9x2-inch baking dish. Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35 to 45 minutes or until hot and bubbly. Let rest 10 minutes before serving. Makes 12 servings. Italian Sausage Lasagna From"The Ultimate Southern Living Cookbook" 1 pound Italian sausage 1 medium onion, chopped 1 clove garlic, minced 3 tablespoons dried parsley flakes, divided 1 (14 1/2 ounce) can whole tomatoes, chopped and undrained 2 (8-ounce) cans tomato sauce 1 teaspoon sugar 1 teaspoon dried basil 1/4 teaspoon salt 12 dried lasagna noodles 1 (15-ounce) carton ricotta cheese 1/4 cup grated Parmesan cheese 1 1/2 teaspoons dried oregano 2 cups (8-ounces) shredded mozzarella cheese 2 tablespoons grated Parmesan cheese Remove and discard casings from sausage. Cook sausage, onion, and garlic in a large skillet over medium heat, stirring until sausage crumbles; drain. Stir in 2 tablespoons parsley, tomatoes, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until sauce is slightly thickened, stirring occasionally. Cook noodles according to package directions; drain and set aside. Combine remaining 1 tablespoon parsley, ricotta cheese, 1/4 cup Parmesan cheese, and oregano; set aside.Spread 1 cup meat mixture in a lightly greased 13x9-inch baking dish. Top with 4 noodles, 1 cup ricotta cheese mixture, 2/3 cup mozzarella cheese, and 4 more noodles. Spread remaining ricotta cheese mixture over noodles, and top with 1 cup meat mixture, 2/3 cup mozzarella cheese, and remaining 4 noodles. Top with remaining meat mixture and mozzarella cheese; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350 for 45 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 6 main dish servings. Extra Easy Lasagna From"Southern Living Our Reader's Top Rated Recipes" 1 pound lean ground beef 4 cups tomato-basil pasta sauce 6 uncooked lasagna noodles 1 (15-ounce) container ricotta cheese 2 1/2 cups (10 ounces) shredded mozzarella cheese 1/4 cup hot water Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce. Spread one-third of meat sauce in a lightly greased 11x7-inch baking dish; layer with 3 uncooked noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layer will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375 for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving. Yield: 6 to 8 servings. Lasagna Rolls From Giada De Laurentiis Sauce: 2 tablespoons unsalted butter 4 teaspoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 1/8 teaspoon ground black pepper Pinch ground nutmeg Lasagna: 1 (15-ounce) container whole milk ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 1 cup, plus 2 tablespoons, grated Parmesan 3 ounces thinly sliced prosciutto, chopped 1 large egg, beaten to blend 3/4 teaspoon salt, plus more for salting water 1/2 teaspoon freshly ground black pepper 1 to 2 tablespoons olive oil 12 uncooked lasagna noodles 2 cups marinara sauce 1 cup shredded mozzarella (about 4 ounces) To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. 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 béchamel sauce. Preheat the oven to 450 degrees. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, and then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside. Hearty Vegetable Lasagna From"Allrecipes, Dinner Tonight" 1 (16 ounce) package lasagna noodles 1 pound fresh mushrooms, sliced 3/4 cup chopped green bell pepper 3/4 cup chopped onion 3 cloves garlic, minced 2 tablespoons vegetable oil 2 (26 ounce) jars pasta sauce 1 teaspoon dried basil 1 (15 ounce) container part-skim ricotta cheese 4 cups shredded mozzarella cheese 2 eggs 1/2 cup grated Parmesan cheese Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes. Mix together ricotta, 2 cups mozzarella cheese, and eggs. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer half each of lasagna noodles, ricotta mixture, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving. Yield: 12 servings. Meat Lasagna From Chef Ralph Battista, Luigi's Restaurant, Johnston, R.I. 2 pounds ground beef 2 tablespoons olive oil Salt Pepper 1 teaspoon garlic, finely chopped 2 pounds ricotta cheese 2 eggs 4 cups homemade or store-bought tomato sauce (Ragu or similar) 2 large sheets Pappardelle or dried lasagna sheets 4 cups Parmesan cheese 4 cups mozzarella cheese 1 bunch fresh Italian parsley Use a large pan to sauté the olive oil and ground beef. After the meat is browned, drain off the excess fat. Place the beef in a mixing bowl with 1 cup of tomato sauce and 1 cup of grated Parmesan cheese. Season with salt, pepper and 1/2 teaspoon of the chopped garlic. In a separate mixing bowl, mix ricotta cheese, 1 cup of grated parmesan cheese, 2 lightly beaten eggs, and salt, pepper, and remainder of garlic. Mix until eggs are completely incorporated. Reserve both mixtures for lasagna assembly. Preheat the oven to 350F degrees. It is important to start the assembly of the lasagna by spreading a layer of tomato sauce on the bottom of an 8-by-10 baking dish. The sauce keeps the pasta from sticking to the dish. (Homemade sauce is recommended, but store-bought will suffice.) The next layer is the pasta. Use fresh pasta if it is available. Pappardelle is a wide strip of pasta, usually 8 x 10 inches, with rippled sides. It can be found at Italian specialty markets. If you are using fresh pasta, do not cook it before assembly. If you are using dried pasta, it must be par-cooked in boiling water until it is just soft enough to bend. Then remove and place on an oiled baking sheet. Sauce the first layer of pasta lightly then sprinkle with Parmesan cheese. Next, spread half of the meat mixture evenly over the pasta, and then layer with half of the ricotta mixture and half of the mozzarella cheese. Repeat the layering, and then press down on the layers to remove any air pockets. Pour the remaining sauce over the top sheet, and then sprinkle on the remaining Parmesan and mozzarella. Bake covered with foil for 1 hour. Spray the foil with baking spray to keep the cheese from sticking. Let stand about 15 minutes before serving. Garnish with fresh parsley. Chicken Lasagne Florentine From"Pig Out, Recipes from the Junior League of Cedar Falls, Iowa" 1/2 cup butter 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon dried basil 3 cups chicken broth, defatted 2 1/2 cups chicken, cooked and diced (Chicken can be cooked, deboned, and refrigerated a day ahead.) 2 cups cream-style cottage cheese 1 egg, slightly beaten 1/2 pound lasagna noodles 1 10-ounce package frozen chopped spinach, cooked and drained 1/4 pound mozzarella cheese, thin sliced 1/4 cup Parmesan cheese, grated Melt butter in large saucepan. Blend in flour, salt, and basil. Stir in chicken broth left from boiling chicken. Cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat, add chicken. Mix cottage cheese with beaten egg. Cook and drain noodles. Lightly grease 9x13-inch baking dish. Place 1/3 of the chicken mixture on bottom of dish. Top with half of noodles, half of cottage cheese mixture, half of spinach and half of mozzarella. Repeat, ending with last 1/3 of chicken mixture and the parmesan cheese. Bake 45 minutes at 375. Remove from oven and let stand a few minutes before cutting into squares. Classic Lasagna From"The Ultimate Southern Living Cookbook" 1 pound ground beef 1 clove garlic, minced 1 teaspoon dried parsley flakes 1 teaspoon dried basil 1 (16-ounce) can tomatoes, undrained 2 (6-ounce) cans tomato paste 1/2 (16-ounce) package dried lasagna noodles 2 large eggs, beaten 2 (12-ounce) cartons cream-style cottage cheese or ricotta cheese 1/2 teaspoon pepper 1/2 cup grated Parmesan cheese 1 pound sliced mozzarella cheese Brown ground beef in a large skillet, stirring until meat crumbles; drain. Add garlic and next 4 ingredients; partially cover and simmer 15 minutes or until sauce is thick, stirring occasionally. Cook lasagna noodles according to package directions; drain. Combine eggs and next 3 ingredients, stirring well. Spread about 1/2 cup meat sauce in a greased 13x9-inch baking dish. Layer half each of noodles, cottage cheese mixture, mozzarella cheese, and meat sauce. Repeat layers. Cover and bake at 350 for 30 minutes; let stand 10 minutes before serving. Yield: 6 main dish servings. NOTE: Substitute another CHEESE for RICOTTO
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