Best Lasagna Recipes

Meat Sauce Recipe

Ingredients

1 onion, minced
1/2 large carrot, minced
2 stalks of celery, minced
2 cloves garlic, minced
olive oil
3 bay leaves
1 tsp crushed red pepper
a slice of bacon, julienned
1/2 lb. ground beef
a sprig of rosemary, chopped
1 can whole tomatoes
1/4 C milk
1/4 C red wine salt and pepper to taste

Directions

1. heat oil in pot
2. add bay leaves, pepper, garlic to flavor the oil
3. add bacon and sautee until browned
4. add ground beef and rosemary, sautee until browned
5. set mixture aside in a separate pan
6. add more olive oil if necessary
7. toss in onions, carrots, celery, rest of garlic, sautee until softened
8. combine the meat mixture into the pot with the vegetables
9. add the milk, let the mixture soak it up as it stews
10. add the wine, let the mixture soak it up as it stews (until you lose the smell of alcohol)
11. add can of tomatoes, stir into the pot while crushing the tomatoes with your spoon or spatula
12. stew over low heat for 30 min.+ uncovered until the mixture is reduced

Ingredients

2 1/4 c. all purpose flour
3 eggs
extra all purpose flour for dusting

Directions

1. Pour 2 1/4 c. all purpose flour into a large bowl. Push flour up the sides of the bowl to make a well in the middle.
2. Crack 3 eggs into the center of the well in the flour.
3. Begin stirring the eggs into the flour with a fork, slowing pulling in more flour with each stir.
4. Keep stirring until egg and flour are fully mixed. Add a small amount of water if the mixture seems too dry, or a small amount of flour if it's too sticky.
5. Pour the dough onto a lightly floured surface.
6. Begin kneading the dough with your hands to help the dough come together. Knead for about 5 minutes until the dough is smooth and even colored, forming the dough into a ball.
7. Cover the ball of dough with a wet cloth and let rest 10-15 minutes.
8. Once the dough has rested, attach the pasta maker to your counter top and lightly flour the pasta maker and the counter.
9. Break off a small piece of dough (about 1/4 of the ball).
10. Set your pasta maker to the widest setting and run pasta through. Repeat 3 times on this setting, folding the pasta in half each time.
11. Now begin dialing the pasta maker down. For example, run the dough through at a "6" setting, fold it in half, then run it through the "5" setting and so on, until you reach the lowest setting and have a long, thin sheet of pasta.

Lasagna (or lasagne) is a classic Italian pasta casserole dish which consists of alternate layers of pasta, cheese, a sauce, and often other ingredients. As with many Italian dishes, significant regional variations exist. In some areas, the sauce is likely to be a simple tomato sauce or a ragù; in others, a Béchamel sauce. Ingredients may include meatballs, sausage and sliced hard-boiled eggs.

The word applies to both the dish and the sheets of pasta used. Lasagna is singular, whereas lasagne is plural. In the UK the plural term (lasagne) is used for the dish as it is made from several layers of the pasta.

The word lasagna, which originally applied to a cooking pot, now simply describes the food itself.

Read the rest of this article on Wikipedia.