1. Quick Lasagna Ingredients: beef, grass-fed, ground, raw noodles, egg, dry, unenriched tomato sauce, canned, no salt added tomatoes, red, ripe, raw, year round average cheese, parmesan, hard cream, sour, cultured cheese, mozzarella, low sodium salt, table spices, pepper, black spices, garlic powder spices, oregano, dried spices, basil, dried Directions: Fry the ground beef and boil the pasta ( al dente). When beef is done add the cream cheese and work it into the beef. When the cream cheese is mixed into the beef well and the pasta is cooked combine all of the ingredients except 1 cup of the mozzarella cheese into a large bowl and mix well. Place into a 13x9 pan and top with the remaining mozzarella cheese. Bake uncovered at 350 for 15 minutes. Let stand 5 minutes before serving. Source Archive
2. Polenta Ingredients: soup, chicken broth or bouillon, dry water, bottled, generic cornmeal, degermed, unenriched, yellow cheese, parmesan, hard Directions: In a 3-quart saucepan, heat broth and water to boiling; slowly stir in the cornmeal, 1/4 cup at a time. Bring mixture to boiling; reduce heat to very low. Cover and cook for 20 minutes, stirring often. Stir in the cheese. Dump on a greased plate, let harden. Slice and top with whatever you like. I fry hot Italian sausage, a small head of cabbage (chopped), add to the sausage pan after removing the sausage. Cook the cabbage until tender. Add a can (15oz.) Hunts tomato sauce (lasagna style) and a 14 oz. jar of pasta sauce, put the sausage back in the pan and simmer for 20 minutes. Pour this over slices of polenta. Source Archive
3. Asparagus Goat Cheese Lasagna Recipe Ingredients: asparagus, raw oil, olive, salad or cooking butter, without salt wheat flour, white, all-purpose, unenriched soup, chicken broth or bouillon, dry water, bottled, generic cheese, goat, soft type salt, table cheese, parmesan, hard Directions: Heat oven to 500 degrees. Cut the tips off asparagus spears and reserve them. Cut remaining spears into 1/2inch pcs and place in a large baking pan toss the with the oil. Roast them, shaking the pans every few min, for 5 - 10 min, or possibly till tendercrisp. Sprinkle the asparagus with salt to taste and let cold. Reduce oven temperature to 400 degrees. In a saucepan heat the butter, add in the flour, and cook over moderate low heat, stirring, for 3 min. Add in the broth and the water in a stream, whisking, and cook till the sauce simmer for 5 min. Blend in the goat cheese, zest and salt to taste, till the sauce is smooth. Spray the bottom and sides of a 13 by 9inch baking dish and arrange 2 sheets of lasagna in the bottom; spread with 1/3 of the sauce. Top the sauce with half of the roasted asparagus and sprinkle it with 1/2 c. of Parmesan. Top with two more sheets of pasta and repeat layering ending with a top layer of pasta. Arrange the reserved asparagus tips on the top of pasta, spoon on the remaining sauce and then the remaining Parmesan cheese. Cover the dish with foil and bake for 20 min. Remove foil and bake 10 min longer or possibly till is golden brown and bubbling. Let it stand for 10 min before serving. Yield: 8 servings Source Archive
4. Homemade Ricotta Cheese Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, greek, plain, nonfat salt, table Directions: Mix all ingredients in a saucepan Simmer on low about five minutes or until milk curdles. Strain curds and whey through a cheese cloth lined strainer (a paper towel works in a pinch). The longer you let the cheese drain in suspended cheese cloth, the drier the cheese will be. Voila! Easy cheesy. See my recipe for veggie lasagna made with this ricotta! Source Archive
5. Ricotta Pure and Simple Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled salt, table Directions: In a clean stainless steel pot on the stovetop, fill with milk and cook on a high heat. When temperature reaches 87 degrees F. (for soft curds) or 96 degrees F. (for firm curds) remove from heat. Add vinegar and salt. DO NOT STIR. Leave the mixture to curdle (approximately 20 minutes) undisturbed. Gently, with a slotted spoon, lift the curds and let it drain over pot before placing into a clean bowl. Repeat this until all the cheese has been lifted out of the pot. Cover the bowl with a piece of cheesecloth and just pour off any extra liquid. Cover and refridgerate. Use in lasagna or other recipes calling for ricotta within 3 days of making. Source Archive
6. Marshmallow Lasagna Ingredients: butter, without salt candies, marshmallows cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt Directions: Melt butter in large bowl in the microwave. Add marshmallows to the butter and coat them. Return this to the microwave and heat on full power 1 1/2 minutes. Stir until smooth and then add the cereal and fold in until well mixed. With greased hands (preferably) pat the mixture evenly in to a well greased 9X13 dish. Cool completely and cut into squares. Store remainder in airtight container. Source Archive
7. Foolproof White Sauce Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Put the butter and flour in a pot and saute over low heat for 5 minutes. Once viscous, add the cold milk all at once and heat over medium while mixing until it begins to boil. Once it starts to boil, switch to a wooden spatula and quickly mix. Continue cooking until reduced. When making a gratin dish, add a bit of salt. Add soup stock granules to taste. Ketchup Rice Doria. Salmon and Potato Gratin. Macaroni Grain. Lasagna. Source Archive
8. Zucchini Meat Lasagna Ingredients: beef, grass-fed, ground, raw onions, raw spices, garlic powder mushrooms, portabella, raw soup, chicken broth or bouillon, dry sauce, pasta, spaghetti/marinara, ready-to-serve squash, summer, zucchini, includes skin, raw spinach, raw cheese, ricotta, whole milk cheese, mozzarella, low sodium Directions: In a large skillet over medium heat add ground beef, onion and garlic and cook until beef is no longer pink, about 10 minutes. Drain the fat. Add beef mixture into a bowl; set aside. Preheat oven to 350 F. In the same skillet you cooked your beef in, add mushrooms and chicken broth. Saute over medium heat until mushrooms are tender and chicken broth has evaporated; about 10 minutes. Spray a 9 x 13 baking dish with cooking spray. Spread about 1/4 1/3 cups of pasta sauce across the bottom of the dish. Add 1 layer of zucchini to the bottom (cut some of the slices of zucchini in half to fill all of the holes), top with half of the ground beef mixture, half of the mushroom mixture, half of the fresh spinach and top that with half the ricotta cheese. Then add another layer of zucchini and remaining ground beef, remaining mushrooms, remaining spinach and remaining ricotta cheese. Top with remaining zucchini and pour remaining pasta sauce over the top and spread until evenly covering the top. Sprinkle top with mozzarella cheese. Cover with a sheet of aluminium foil and bake for 40 minutes. Uncover and bake 15-20 minutes until cheese is bubbly. Remove from oven. Let the lasagna sit for 5-10 minutes before serving. Source Archive
9. Ravioli Lasagna Ingredients: cheese, parmesan, hard tomato sauce, canned, no salt added cheese, mozzarella, low sodium beef, grass-fed, ground, raw Directions: Place frozen ravioli in a greased baking dish. Lay pieces flat without overlapping. Cover completely with tomato sauce (and browned ground beef, if desired). You could double the ravioli, sauce and meat if you'd like to have 2 layers. I only did a single layer because I was only cooking for 2. Top with shredded mozzarella cheese. Cover with foil and bake in a 350F oven for approximately 40 minutes. Uncover and bake an additional 5-10 minutes, until cheese is melted. During the last 10 minutes, while uncovered, sprinkle with oregano and add some fresh basil leaves. Serve with Italian bread. Source Archive
10. Melty Cheese* Sauce (Vegan) Ingredients: nuts, cashew nuts, raw spices, pepper, black leavening agents, yeast, baker's, active dry cornstarch lemon juice, raw salt, table spices, onion powder spices, garlic powder water, bottled, generic Directions: Add all the ingredients except the water to your blender or food processor. add enough water to just cover. blend until smooth. add the rest of the water and blend until thoroughly combined. stirring constantly simmer in saucepan until thickened. use over macaroni, pizza, lasagna, veggies, etc. you can also add agar to make it slice-able. it also mixes well with ketchup and barbecue sauce for a wonderful veggie burger topping or tater-tot dip. Source Archive
11. Basic Pasta Dough Ingredients: wheat flour, white, all-purpose, unenriched semolina, unenriched salt, table egg substitute, powder oil, olive, salad or cooking Directions: Place the flour, semolina and salt in the bowl of a food processor and pulse several times to combine the ingredients. Add the egg all at once and process for 30 seconds, drizzling the oil through the opening in the lid. The dough should look like coarse, wet sand. Dust a work surface generously with semolina. Transfer the dough to the work surface and bring it together in a ball. Knead the dough for a good 3 or 4 minutes, using the heels of your hands to push it away from you again and again, and occasionally rotating the dough 180 degrees. The dough should appear smooth and silky when you are done; it should not be sticky. Wrap the dough in plastic wrap and let it rest for 20 minutes. Set up the pasta maker next to a work surface. Sprinkle a rimmed baking sheet liberally with semolina. Sprinkle the work surface with semolina. You'll need to keep it dusted with semolina at all times so the pasta doesn't stick as you roll and cut it. When ready to roll out the pasta, cut it into quarters. Work with one quarter at a time and keep the remaining portions wrapped. Use your fingers to work the dough into a rough 3-by-4-inch rectangle. (The dough should have the texture of Play-Doh. ). Use the heel of your hand to flatten the dough to a thickness of 1/2 inch. Pass the dough through the highest (thickest) setting of your pasta machine. Fold it into thirds, as you would a business letter, then flatten it to 1/2 inch and pass it through the machine again. Fold, press and roll one more time. Set the rollers on the next-highest setting and pass the dough through twice. (You don't have to fold it. ). Continue to lower the setting one increment at a time, passing the dough through twice each time, until your dough reaches the desired thickness. Setting 3 is good for fettuccine and lasagna sheets. Setting 2 is good for filled pastas, such as tortellini, ravioli and agnolotti, or for thinner lasagna sheets. Use plenty of semolina to keep the dough from sticking to itself as it falls into accordion folds while coming out of the rollers. If you're making filled pastas, make them as you go, one sheet at a time. (If you roll all the sheets beforehand, they will dry out and might tear as you try to work with them. ). If youre not making filled pasta, use a knife to slice the sheets into lasagna noodles or use your machines cutters to make fettuccine or spaghetti. Use plenty of semolina as you stack lasagna noodles (alternate the layers lengthwise and crosswise) or form piles of cut pasta, fluffing them with semolina so they remain separate. Transfer the finished pasta to the prepared baking sheet as you work. TO FREEZE: When you have finished rolling and cutting all the pasta, transfer the baking sheet to the freezer for an hour or two, until the pasta is frozen. Wrap it in plastic or store in resealable food storage bags and freeze for up to a month. (It is a good idea to weigh the pasta and freeze it in portions. ). MAKE AHEAD: The dough can be made a few days in advance, wrapped tightly in plastic wrap and frozen. The uncooked pasta can be frozen in portions for up to 1 month. NOTE: Depending on the humidity, the size of your eggs and the brand of flour you are using, you might have to adjust the amount of oil you add to achieve the desired texture. Weighing the flour and the eggs rather than relying on our uneven American measuring methods leads to more consistent results. NOTE: To make saffron fettuccine, combine the oil with a half-teaspoon of saffron threads in a small bowl and microwave on HIGH for 30 seconds. Allow the oil to cool, then add it and the threads to the dough. Source Archive
12. Lasagna gordita Ingredients: beef, grass-fed, ground, raw Directions: Bowl noodles half way cooked Brown meat and drain grease Add sauce and put to the side Put a layer of sauce on bottom of pan to avoid sticking Add a layer of noodles Add as much cheese as you would like Add a layer of sauce and repeat Source Archive