Gennaro’s Family Lasagne
If you’re looking for a delicious recipe guaranteed to bring all the family together, look no further than Gennaro’s classic Italian lasagne. A rich Ragu sauce layered between sheets of fresh lasagne, a creamy bechamel sauce, mozzarella and parmesan. Serve with a crisp garden salad and oomph! Homely, authentic cuisine from the one and only Gennaro Contaldo. Enjoy!
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5 CHEESE LASAGNA!!! Deliciously Decadent ????
Containing Romano, Ricotta, Parmesan, Monterey Jack and Mozzarella, this 5 Cheese Lasagna has been a family fave and frequent requested recipe for years. Time honored and and crowd tested.. I’m sure it will become your new favorite.
Here is the link to my Bolognese video:
Ingredients:
15 1/2 x 12 1/2 Lasagna Pan
6 Cups Bolognese Sauce
24 Lasagna Noodles
3 16oz. Whole Milk Ricotta Cheese
2 Cups Romano Cheese (finely shredded)
2 Pounds Whole Milk Mozzarella Cheese (sliced)
1 Pound Monterey Jack Cheese Slices (cut in strips)
1/2 Pound Parmesan Cheese (grated)
2 eggs (beaten)
1 tsp. Garlic Powder
3 Tbs. Salt ( For Pasta Water)
Directions:
Bring a large pot of water to a boil and add the 3 Tbs. salt.
Add lasagna noodles to pot and stir to separate.
Cook 10 mins to al dente.
Drain noodles and thoroughly rinse with cold water.
Once rinsed and drained, lightly coat with olive oil so noodles don’t stick.
Filling:
In a large bowl, add 3 16oz. Containers whole milk ricotta cheese.
Add 2 Cups Romano cheese.
Add 1 tsp. Garlic powder.
Add two eggs beaten.
Stir to combine.
Lasagna Layers:
Get Lasagna pan and rub interior with olive oil.
Coat bottom of pan with light layer of bolognese sauce.
Lay in one layer of noodles, overlapping edges.
Visually divide ricotta mixture/ parmesan/ monterey jack and mozzarella in thirds, reserving larger mozzarella pieces for the very top.
Dollop on portion of ricotta cheese mixture and spread over noodles.
Add layer of Monterey Jack and mozzarella.
Sprinkle layer of parmesan over jack and mozzarella
Add sauce and repeat layers until you fill the pan.
Last layer should be noodles topped with larger mozzarella pieces. ( you can add extra sauce here if you like.)
Then, lastly, sprinkle remaining parmesan cheese.
Line large baking sheet with foil.
Coat underside of large piece of foil with nonstick spray and cover lasagna, crimping foil over edges of lasagna pan.
Place lasagna pan on covered baking sheet and place in 375 degree oven.
Bake 1 hour and 20 mins..
After the 80 mins, remove foil ( careful of steam) and let cheese brown another 10-15 mins.
Remove lasagna from oven and let cool 30 mins before serving.
ENJOY!
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Easy Cheesy Ravioli Lasagne
An easier, cheesier version of a classic lasagne – this Ravioli Lasagne is comfort food through and through!
FULL RECIPE POST:
Easy Cheesy Ravioli Lasagne | Serves 4-5
????INGREDIENTS????
Ragu:
1lb / 500g Ground Beef (see notes)
1 cup / 240ml Tomato Passata (pureed strained tomatoes in US)
1 cup / 240ml Beef Stock
1/2 cup / 120ml Red Wine
1 medium Onion, finely diced
1 rib of Celery, finely diced
1 medium Carrot, grated on a box grater
2 cloves of Garlic, finely diced
1 tbsp Tomato Puree (Tomato Paste in US)
2 tbsp finely diced Fresh Basil
2 tbsp finely diced Fresh Parsley, plus more to serve
1 Bay Leaf
1/2 tsp EACH: Oregano, Sugar
Salt & Black Pepper, to taste
Olive Oil, as needed
Ravioli Lasagne:
1lb / 500g Spinach & Ricotta Ravioli (see notes)
2 cups / 200g Mozzarella, shredded
1/2 cup / 40g freshly grated Parmesan
????METHOD????
In a large pot over medium heat add a drizzle of olive oil with onion, carrot and celery. Sweat everything down until soft and just beginning to brown, then add in garlic and fry for another minute or so. Add in beef and fry until fully browned, breaking up with your wooden spoon as you go.
Add tomato paste and fry off for a couple of mins, then pour in wine. Deglaze the pan if needed and allow to simmer for a few mins. Pour in stock and passata, then stir in parsley, basil, oregano, bay leaf, sugar, salt and pepper.
Pop on the lid, reduce heat to low and simmer for 1 hour 30mins, stirring occasionally. Remove lid and allow to reduce for another 10-15mins. You may not need to do it for this long depending on how much steam escapes. The consistency shouldn’t be watery, but it should be saucy enough to pour/spread and cook the ravioli (see video below for reference).
In a 9x9 baking dish add a spoonful of the ragu (just to stop the ravioli sticking). Add a layer of ravioli, then ragu, then a handful of mozzarella. Repeat 2 more times, finishing with parmesan on top. So that's 4 layers of ragu (including the spoonful at the bottom), 3 layers of ravioli and 3 layers of mozzarella.
Pop in the oven at 180C/350F for 30-40mins or until golden and gooey (cover with foil if the top browns too quickly). Allow to rest for 5-10mins to retain it's shape then serve up with extra parsley and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Skillet Lasagna!! Easy 30 Minute Stove Top Lasagne Recipe
Learn how to make a super simple, delicious lasagna...in a skillet! Everything you love about lasagna but in one pot on the stove top. No dirty dishes, no pre-boiling anything, no pre-cooking, no assembling, just pure deliciousness without all the fuss.
What you'll need:
1-2 Tbsp extra virgin olive oil
1/2 medium yellow onion, chopped
1/2 pound 85/15 ground beef
1/2 pound mild Italian sausage, casings removed
8 'oven ready' lasagna noodles
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1/2 cup water
1/2 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1 tsp dried oregano
1 cup (7.5 oz) ricotta cheese
6 ounces mozzarella cheese, shredded
In a large skillet (12), saute onions over medium-high heat in olive oil just until translucent. Add in beef and Italian sausage. Crumble and cook meat until browned well. Drain off fat. Add in lasagna noodles that have been broken into pieces. Pour on top: crushed tomatoes, tomato sauce and water. Bring to a simmer, reduce heat to low, cover and cook 10 minutes WITHOUT stirring! After 10 minutes, carefully remove lid and stir. Add in salt, sugar and garlic powder. Mix well and separate any noodles stuck together. Replace lid and cook an additional 10 minutes, stirring occasionally. After the second 10 minutes is up, turn off heat, remove lid, stir well and again separate any stuck noodles. Sprinkle oregano over top and dollop spoonfuls of the ricotta cheese over top. Replace lid and let rest for 5 minutes. When the ricotta is melted, sprinkle the mozzarella on top and place under the broiler for 2-3 minutes just to melt and brown the cheese. Let rest again for a few minutes and serve. Serves 6 well. Enjoy!
**If you are using the NON-oven ready noodles (the ones you must cook first before making a traditional lasagna), keep the same amount of noodles, add an additional 1/2 cup water and another 5-10 minutes on the cooking time.
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The 1 Dollar Lasagna | But Cheaper
Can you make the greatest homemade lasagna for 1 dollar per serving… I say yes.. and this is the easiest way you can do it.
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Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
RECIPE:
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