Best Lasagna Stoup Ala Rachael Ray Recipes

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SLOPPY LASAGNA



Sloppy Lasagna image

Provided by Rachael Ray : Food Network

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 20

2 pounds curly edge lasagna noodles
Salt
2 tablespoons extra-virgin olive oil
2 pounds ground beef, pork and veal mix
1 medium onion, finely chopped
1 small carrot, grated or finely chopped
3 to 4 cloves garlic, finely chopped or grated
2 fresh bay leaves
Freshly ground black pepper
2 pinches ground cinnamon
3 tablespoons tomato paste
1 cup white wine
1 (28-ounce) can San Marzano tomatoes
A handful basil leaves, torn
4 tablespoons butter
4 tablespoons all-purpose flour
2 to 2 1/2 cups milk, eyeball the amount
Freshly grated nutmeg, to taste
1 1/2 cups grated Parmigiano-Reggiano
2 cups fresh ricotta cheese

Steps:

  • Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.
  • Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.
  • While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
  • Heat a broiler.
  • Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.

ALMOST LASAGNA - RACHAEL RAY



Almost Lasagna - Rachael Ray image

This is a recipe from Rachael Ray. I have not tried it but it looks great! Easier than lasagna, because it's not, this pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it's ready in a fraction of the time and with much less effort.

Provided by jnkmiles

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb curly short cut pasta (recommended campanelle by Barilla, fusilli or cavatappi)
coarse salt
2 tablespoons extra virgin olive oil, 2 turns of the pan
1 lb ground sirloin
4 garlic cloves, chopped
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
black pepper
1/2 teaspoon allspice, eyeball it in your palm
1 teaspoon Worcestershire sauce
1/2 cup dry red wine, a couple of glugs
1/2 cup beef stock
1 (28 ounce) can crushed tomatoes
1 1/2 cups part-skim ricotta cheese
1 cup fresh basil, about 20 leaves
1/2 cup grated parmigiano-reggiano cheese, a couple of handfuls, plus some to pass at table

Steps:

  • Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
  • Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
  • Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it inches.
  • Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

Nutrition Facts : Calories 996.4, Fat 36.1, SaturatedFat 14.4, Cholesterol 111.8, Sodium 891.1, Carbohydrate 108.1, Fiber 7.3, Sugar 11.2, Protein 53.5

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