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How To make Northern Style Lasagna
4 sl Bacon; diced
1 lb Ground beef
1 c Onion; chopped
3 c Spaghetti sauce
1 cn Cream of mushroom soup
1/2 cn Milk (soup can)
1 ct Ricotta cheese
1/2 c Parmesan cheese; grated &
- divided 9 Lasagna noodles; cooked &
- drained In 10" skillet over medium-high heat, cook bacon until crisp. Spoon off fat. Add beef and onion. Cook until meat is browned and is thoroughly cooked and no pink remains, stirring once during cooking to separate meat. Spoon off fat. Stir in spaghetti sauce; set aside. Meanwhile, in small bowl, combine soup and milk. In another small bowl, combine ricotta and 1/4 cup of parmesan. In 13x9" baking dish, spread 1-1/2 cups of meat sauce. Top with 3 lasagna noodles, spread with 1/2 of soup mixture, 1/2 of cheese mixture, and 1/3 of remaining meat sauce. Repeat layers. Top with remaining lasagna noodles and remaining meat sauce. Cover with foil. Bake at 375 for 30 minutes. Uncover, sprinkle with remaining 1/4 cup parmesan. Bake 10 minutes more or until hot and bubbling. Let stand
10 minutes before serving.
TIP: In northern Italy, many lasagna recipes often use a creamy white sauce along with the traditional red sauce. (Source: "Campbell's Simply Delicious Recipes") (MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)
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Ingredients List:
recipe by shereen pavlides
for the pasta:
162 grams (5 1/2 ounces) “00” Italian pasta flour or all-purpose flour + extra
162 grams (5 1/2 ounces) durum wheat semolina
1/2 teaspoon kosher salt + extra
3 large eggs
1 - 3 tablespoons cold water
olive oil
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2 pounds bone-in short ribs (about 6) - pat dry
kosher salt / freshly ground black pepper
2 tablespoons canola oil + extra
1 large onion - small dice (about 1 1/4 cups)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
5 garlic cloves - minced
1/2 cup chardonnay
1 (28-ounce) can crushed San Marzano tomatoes
1 (28-ounce) can crushed tomatoes with basil (Tuttorosso preferred)
4 tablespoons unsalted butter
fresh oregano - thinly sliced to garnish
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4 Levels of Lasagna: Amateur to Food Scientist | Epicurious
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of lasagna. And then we brought in a food scientist to review their work. Which Lasagna was the best?
Check out the professional's recipe here on the ICE blog:
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4 Levels of Lasagna: Amateur to Food Scientist | Epicurious
Bolognese Sauce | Lasagna Bechamel | Meat Sauce | White Sauce | Lasagna Recipe | Lasagna Ingredients
Two sauces, one heavenly comfort food delight. The rich and delicious lasagna ingredients bring more than just a filled stomach. Lasagna brings happy smiles of joy and delight with good times had by all. To create these memorable moments, fill your lasagna layers with a tender and rich Bolognese sauce. This homemade meat sauce for a lasagna recipe is truly unforgettable. Oh, but there is more, don’t forget the homemade lasagna bechamel. If you don’t like ricotta cheese then this white sauce is the perfect fix. And the combination of the two sauces for lasagna – the meaty Bolognese sauce and the creamy bechamel sauce – layered on the lasagna with pasta sheets and a little cheese will make memories and possibly bring back a few fond old ones.
Bolognese Sauce Ingredients (Amount for 1 Lasagna made in 9x13 inch or 23 x 33 cm backing dish):
- 1 tbsp or 15ml Olive Oil
- ½ cup or 50g Diced Carrots
- 1/2 cup or 50g Diced Celery
- ½ cup or 50g Diced Onions
- 1/2 lb or 250g Minced Pork
- 1 lb or 500g Ground Beef
- 1 cup or 250ml White Wine
- 15oz or 425g Tomato Sauce
- Water (2 cups or 500ml first reduction. 4 cups or 1 liter for the second reduction and 4 cups or 1 liter for the third reduction)
- 1/4 cup or 50ml Whole Milk
- Salt and Pepper to taste (added to the first reduction and then again after the third reduction to adjust the taste if needed)
Lasagna Bechamel Sauce Ingredients (Amounts for 2 Lasagna Recipes baked in a 9x13 inch or 23 x 33 cm baking dish):
- 1 stick (8 tbsp) or 100g Unsalted Butter
- 1 cup or 100g Flour
- 4 cups or 1-liter Whole Milk
- Dash of White Pepper
- Dash of Nutmeg
Bake the Lasagna in a 350˚F or 176˚C oven for 40 minutes covered with aluminum foil. Remove the foil and add Mozzarella (optional) and cook for 10 to 15 minutes more.
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How to Make Lasagna Like an Italian | Northern vs. Southern Italian Lasagne Recipes
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How to Make Lasagna Like an Italian | Northern vs. Southern Italian Lasagne Recipes | Authentic Italian Lasagna
One of our most requested dishes is lasagna. But which one? Every region has its own version, although the two major varieties are alla Bolognese and alla Napoletana. We decided to make BOTH in an epic showdown between northern and southern Italian cuisine!
Let us know in the comments below which one looks tastier to you!
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LASAGNA ALLA BOLOGNESE RECIPE:
LASAGNA ALLA NAPOLETANA RECIPE:
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The Ultimate Lasagna Recipe (100% From Scratch!)
You can make the ultimate lasagna 100% from scratch. That's right, everything in this recipe is made from scratch, including the pasta and ricotta cheese! This is a delicious and satisfying lasagna that will impress your friends and family.
So, get ready to say goodbye to boxed lasagna and hello to this ultimate guide on how to make lasagna that's perfect for any occasion.
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The Ultimate Lasagna Recipe (100% From Scratch!)
Chapters:
00:00- Intro
0:12 Bolognese from scratch
4:17 Pasta dough from scratch
6:54 Ricotta from scratch
9:47 Finishing the Bolognese
9:56 Rolling out the pasta dough
11:34 Preheating instructions
11:40 How to assemble the lasagna
12:48 How to bake the lasagna
13:23 Tasting the homemade Lasagna!
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