October 2010 Weddings
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Lasagna Recipe/Add-in's
I am going to make lasagna for dinner, and I make a mean lasagna but I am bored with my go to recipe. Any suggestions for add-in's or tweaked lasagna recipes that you love?
We aren't picky eaters and I need to start trying new things! I watch Rachael Ray everyday and want to make everything she does but I never do! I need to get out of this crappy rut!
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Re: Lasagna Recipe/Add-in's
My MIL does little pieces of proscuito on the top, it gets nice and crispy and delish. Or sometimes she'll make tiny meatballs to put inside of the lasagna (works for baked ziti as well).
I've never tried to make a lasagna with a bechamel sauce yet, but I had it in Italy and it was amazing. That's on my "to make" list.
I typically am basic: prego marinara sauce, pre-cooked lasagna noodles, 1lb italian sausage, mozz, ricotta
Last time I added in a layer of pepperoni's, just b/c we had some around, and it was a nice "surprise"
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For a new take on your lasagna I highly suggest replacing the typical ricotta/cottage cheese with cream cheese. It tastes amazing! I get asked to make it for friends and family all the time
)
I've mixed in spinach with the ricotta to make spinach lasanga. Sometime's I've layered in slices of zucchini, eggplant, and fresh tomatoes with the spinach ricotta to make a veggie lasanga. You can also use alfredo sauce instead of tomato sauce to switch it up.
Tara & Jose 10.17.10
I made this lasagna recipe recently and it was AMAZING! It takes a while and is by no means heathly, but it was the best lasagna I've ever had. Maybe it will add some inspiration. Mmmmm....now I' hungry!
Authentic Sicilian Lasagna
Meat Sauce
? lbs ground round
1 lb Italian Sausage
1 cup chopped onion
1 clove garlic
Beer (about ? cup)
Beef stock (about 1 ? cups)
4 tblsp. Tomato paste
2 cups fresh chopped roma tomatoes, peeled and seeded
1 tsp. oregano
? tsp. sugar
1/8 tsp. allspice
Rosemary, thyme, (at least a tsp)
Salt & pepper to taste
Saute onion and garlic in 2 tblsp. Butter about 8-10 minutes. Remove to large kettle. Saute sausage and beef in EVOO. Drain. Add beer and boil until almost all liquid is gone. Add to kettle with remaining ingredients. Simmer for at least 1 hour.
Nutmeg Sauce (you will have more than you need)
6 tblsp butter
12 tblsp flour
4 cups milk
2 cups heavy cream
2 tsp salt
Nutmeg and cinnamon to taste (mostly nutmeg ? at least 1 tsp each)
Melt butter, stir in flour until well mixed. Add milk & cream. Boil stirring constantly (use s wire wisk). Sauce will thicken. Add salt, nutmeg, and cinnamon.
Assemble lasagna in 3 layers
Meat suace, noodles, nutmeg sauce, real mozzarella (use about 2 lbs for the whole casserole)
Repeat 2 more times.
Top with fresh parmesan cheese.
Bake 350 degrees uncovered for approx 1 hour
est. 10/10/10
You sure do! It is totally awesome! Hope you enjoy it as much as we do
)
I've made this one from the Pioneer Woman...and it is pretty good. DH said it was almost as good as or better than his Italian aunt's. It calls for cottage cheese instead of ricotta.
Recipe: The Best Lasagna Ever
Prep Time: 30 Minutes | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 12
Ingredients
Preparation Instructions
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you?re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until ?al dente? (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
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So I did some searching and found this recipe www.mylasagnarecipe.com. I made a few changes: In stead of 23 oz. of ricotta I took the above advice and used a 15 oz container of riccotta and 8 oz of cream cheese (I couldn't bring myself to completely ditch the riccotta) that I beat together. I am also anti cooking lasagna noodles and anti noodles with wavy edges, so I use the Bertolli lasagne sheets and I never cook them, just layer them and then bake a little longer. I also added in mushrooms to my sauce because DH and I could live on fungus.
Drum Roll.....DH ate three pieces, it was amazing!! The cream cheese gave it a really nice taste and the homemade sauce was awesome. I give this recipe
!!