Archive for the ‘Ricotta’ Category

French Toast With Bacon Or Berries (Gordon Ramsay)

November 15, 2016

french-toast-with-bacon-or-berries-gordon-ramsay

World’s Best Lasagna (John Chandler) Allrecipes.com

September 20, 2013

Original recipe makes 12 servings

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

La Gran Lasagna (Gennaro Contaldo)

November 24, 2011

La gran lasagna

La gran lasagna

Homemade meatballs in a rich, creamy sauce make this lasagne recipe comfort-food heaven.

Ingredients

For the tomato sauce
For the meatballs
  • 250g/9oz minced beef
  • 250g/9oz minced pork
  • 4 garlic cloves, finely chopped
  • 3 tbsp roughly chopped fresh parsley
  • 1 free-range egg, beaten
  • olive oil, for frying
  • flour, for dusting
For the lasagne

Preparation method

  1. For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened.
  2. Add the tomatoes, season with salt and freshly ground black pepper and stir in the basil. Reduce the heat and simmer gently for about 25 minutes, or until the tomatoes have broken down and the sauce is reduced. Set aside.
  3. For the meatballs, place all the meatball ingredients, except the oil and flour, into a bowl and mix well. Using your hands, shape the mixture into walnut-sized balls.
  4. Heat a generous amount of olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown on all sides. Do this in batches, depending on the size of your frying pan. Drain on kitchen paper and set aside.
  5. Preheat the oven to 200C/400F/Gas 6.
  6. For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish.
  7. Cover with a layer of lasagne sheets, then spoon over some more tomato sauce.
  8. Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella.
  9. Top with more sheets of pasta and repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses.
  10. Cover the dish with foil and bake in the oven for about 30 minutes.
  11. Remove the foil and cook for a further five minutes, or until the cheese has melted and the top is golden-brown. Serve immediately.

Strawberry And Ricotta Cheesecake (Weight Watchers)

October 24, 2011