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Full Online Book HomeLearning KitchenPasta And Pastasauces - Stephen Schmidt's Lasagna
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Pasta And Pastasauces - Stephen Schmidt's Lasagna Post by :lisah Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1788

Click below to download : Pasta And Pastasauces - Stephen Schmidt's Lasagna (Format : PDF)

Pasta And Pastasauces - Stephen Schmidt's Lasagna

12 ounces lasagna noodles
1 gallon water
2 tablespoons salt
1 tablespoon salt
3 cups prepared meat sauce, your favorite, preferably made with sausage
3 cups cream sauce, see below
3 cups (about 12 ounces) shredded mozzarella cheese
1 cup grated fresh Parmesan cheese
2 tablespoons butter

Preheat oven to 425° F. Select an 8x14 or 10x12 baking dish between 2 and three inches deep and oil pan with olive oil.

Boil lasagna noodles in 1 gallon water mixed with 2 tablespoons salt and 1 tablespoon salt; noodles should be cooked just until they are no longer crunchy at center; they must remain firm, or baked lasagna will be mushy and pasty. Drain noodles in colander and rinse with cold water; pat dry with paper towels.

Spoon a thin layer of meat sauce into prepared baking dish. Add a layer of lasagna noodles, overlapping them slightly and folding them back at ends if they are too long for dish. Cover with half of remaining meat sauce and 1/3 of cream sauce, then sprinkle on half of mozzarella and 1/3 cup Parmesan cheese. Repeat with a second layer of noodles, using up all meat sauce and mozzerella and top with a third and final layer of noodles. Completely cover with remaining cream sauce, sprinkle with remaining 1/3 cup Parmesan, and dot with butter.

Bake for about 25 minutes, or until edges are bubbling, and top is lightly browned. Let lasagna rest for 10 minutes after removing from oven so that it can firm up, then cut into squares and serve from pan.

Cream Sauce:
3 cups milk
6 tablespoons butter
1/4 cup plus three tablespoons flour
1/3 teaspoon nutmeg
1/3 teaspoon salt
pepper to taste

Warm milk. Melt butter over low heat in a heavy 2 quart saucepan. Add flour and stir into a smooth paste. Cook for three minutes until thickened, being careful not to let it brown. Add very warm milk all at once, and beating with a wire whip, cook until thickened. Add nutmeg, salt and pepper to taste.
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Pasta And Pastasauces - Lasagna -  Taco Lasagna Pasta And Pastasauces - Lasagna - Taco Lasagna

Pasta And Pastasauces - Lasagna -  Taco Lasagna
2 pounds ground beef 2 packages (1.25 ounces each) taco seasoning mix 4 cloves pressed garlic 1/2 teaspoon cayenne pepper 1 1/2 cups water 1 tablespoon cornmeal 2 packages corn tortillas ( 10 to 12) each package 1 jar (24 ounces) salsa 1 cup sliced green onions 16 ounces sour cream mixed with 1 tablespoon chili powder 3 cups shredded Monterey Jack cheese, divided 3 cups shredded Cheddar cheese, divided Preheat oven to 375 degrees. In large saucepan, cook beef until brown and drain well. Add taco seasoning, garlic, pepper and water. Simmer uncovered for 10 minutes. Set aside. Sprinkle cornmeal

Pasta And Pastasauces - Spinach And Ricota Cheese Lasagna Roll Ups Pasta And Pastasauces - Spinach And Ricota Cheese Lasagna Roll Ups

Pasta And Pastasauces - Spinach And Ricota Cheese Lasagna Roll Ups
2 (10 oz.) pkgs. frozen chopped spinach thawed and squeezed as dry as you can get it 8 tablespoons butter 1 cup ricotta (use regular not the low fat) 7 tablespoon flour 1 cup grated Parmsean cheese or Romano cheese 2 eggs 1/2 tsp. pepper and a few grindings of nutmeg 8 oz. lasagna noodles, cooked Preheat oven to 375° F.Cook the two 10 oz. pkgs of spinach (that are squeezed as dry as you can get them ) to get the rest of the moisture out of it. Cook on medium heat stirring constantly. Add 2 tablespoons