Best Mamma Mia V Sagna Recipes

MAMMA MIA'S LASAGNE

Steps:

• Brown meat.
• Add next 5 ingredients. Simmer uncovered 30 minutes.
• Cook noodles according to package directions.
• Drain and spread noodles out to cool on wax paper.
• Combine remaining ingredients, except Mozzarella and oil.
• Spread olive oil on bottom of 13 x 9 baking pan.
• Place half noodles in bottom, overlapping slightly.
• Spread 1/2 Ricotta on noodles, using fingers.
• Sprinkle scant half of Mozzarella over all.
• Spread 1/2 meat sauce over all.
• Repeat layers, saving a little Mozzarella for the top.
• Bake 30 minutes at 375°F.
• Let stand 10 minutes, then cut.
• May assemble early, refrigerate; then allow 15 minutes longer in oven.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

MAMA-MIA LASAGNA

Steps:

• 1. In large oiled skillet , brown together optional onion, ground beef and italian sausage ... drain off excess grease ... add spices ... continue cooking for a minute or two... add 2 tbs sugar, tomatoes , sauce, paste and water .. cook on low/medium heat until sauce begins to bubble (stirring often) ... set aside
• 2. *In medium mixing bowl add ricotta cheese, 1 lrg egg, 1 tbs sugar and 1/2 teaspoon parsley flakes .. whisk until mixed well... set aside
• 3. line baking dish with reynolds lining paper.
• 4. spoon and spread evenly several tablespoons of sauce onto lined baking dish... place 4 lasagna noodles lengthwise over sauce .. spoon/spread evenly several more tablespoons of sauce over noodles ... sprinkle evenly pkg of italian cheese... add another layer of lasagna noodles (3 noodles) ... spoon/spread evenly several tablespoons sauce over noodles .. spoon/spread evenly all ricotta cheese ... add remaining 3 lasagna noodles ... spoon/ spread evenly several tablespoons sauce .. sprinkle 1/2 pkg of mozzarella cheese.
• 5. place 1 sheet of tin foil over lasagna dish (if not using a dish with lid) ... bake in preheated oven at 350 degrees for 30 minutes ... remove lid/foil add remaining mozzarella cheese and baked uncovered for an additional 10-15 minutes until cheese has browned. Remove from oven .. let cool approx 5 minutes before cutting into.

MAMA MIA'S LASAGNA RECIPE - (3.4/5)

Steps:

• Brown ground beef and Italian sausage in a large Dutch oven with a little olive oil, breaking up into small pieces. Remove meat and set aside. Pour all but a little (2 T) of the fat out of the pot and discard. In the remaining fat, sauté onions, garlic and parsley until onions are translucent. Deglaze pot with the red wine. Add tomato sauce, Worcestershire, mushrooms, and spices and bring to a boil. Reduce heat and simmer for at least an hour. Preheat the oven to 350 degrees. Spoon a little bit of the sauce into the bottom of a Lasagna Pan, just to prevent the pasta from sticking. Layer 1/3 of the noodles into the bottom of the pan. Cover the noodles with a 1/3 of the sauce. Continue with 1/3 of the sliced mozzarella, then sprinkle with parmesan, then dollops of ricotta finishing each layer with 1/3 of the grated mozzarella. Do this three times. Bake for 1 hour. Cooks Notes: • I have gotten into the habit of making the sauce the day before, just because it doesn't seem as daunting of a process, and then all you have to do the day of is assemble the layers. • The original recipe called for two boxes of Pasta, but I have found that I always have almost a full box left over after I've completely covered the surface of the pan 3 times. If you like to have pasta leftovers with a little butter and cheese then you can boil two boxes. • We all know that Lasagna is better the second day. With that in mind, I will sometimes bake it one day covered with foil and reheat it the day of the event, uncovered. If the top doesn't look brown enough, I will turn the broiler on for 10 minutes or so at the end. • I have gotten into the habit of making the sauce the day before, just because it doesn't seem as daunting of a process, and then all you have to do the day of is assemble the layers. • The original recipe called for two boxes of Pasta, but I have found that I always have almost a full box left over after I've completely covered the surface of the pan 3 times. If you like to have pasta leftovers with a little butter and cheese then you can boil two boxes. • We all know that Lasagna is better the second day. With that in mind, I will sometimes bake it one day covered with foil and reheat it the day of the event, uncovered. If the tope doesn't look brown enough, I will turn the broiler on for 10 minutes or so at the end.

MAMMA MIA MEAT SAUCE

Steps:

• In large saucepan or Dutch oven (at least 6 quarts), brown ground beef until no longer pink; drain.
• Add remaining ingredients and bring to boil.
• Reduce heat; simmer for 2-3 hours (the longer the better for my own tastes), stirring occasionally.
• If sauce tastes a little on the acidic side (from tomato sauce/paste), add the sugar.
• Serve over pasta!

MAMMA MIA V-SAGNA

Steps:

• 1. Prep: Clean the eggplant and cut into small cubes. Clean and slice mushrooms.
• 2. In a large heavy saucepan or dutch oven, saute the vegetables in the olive oil until nicely caramelized. Crushing the Italian seasoning in your hand and add to the pot with the onion and garlic, in the last minute or two.
• 3. Pour in the wine, and stir up the bits, careful not to mush the veg more than necessary. Stir in the tomato sauce and paste, and the two cans of water. Stir to combine. Simmer the sauce at least 30 minutes, stirring occasionally to prevent sticking.
• 4. Meanwhile, stir the ricotta cheese into the eggs, with the crushed parsley flakes and pepper. Add the romano and asiago cheeses, and blend well. Cover and set aside. (If you can't find asiago, just double up on the romano.) Set aside about 1 cup of the shredded mozzarella.
• 5. In a deep 9x13 baking dish that has been sprayed with food release, arrange a layer of uncooked noodles covering the bottom of the pan, trimming corners as needed for best fit, without overlapping too much.
• 6. Cover the noodles with about 1/3 of the sauce mixture. Over the sauce drop spoonsful of the ricotta mixture, using about half. Spread half the mozzarella over the top of the ricotta mixture, then sprinkle with half the parmesan. Repeat layers, beginning with another layer of noodles, and using about 1/2 of the remaining tomato sauce.
• 7. When the second layer is complete, cover everything with a last layer of noodles. Spread the last portion of the tomato sauce over the noodles. Sprinkle over top the reserved 1 c. of shredded mozzarella, and garnish with grated parmesan.
• 8. Cover baking dish tightly. Bake 60 min. at 350 degrees. Remove from oven and allow to rest 15-20 min. Cut and serve. Makes 12-15 large portions.
• 9. This dish is best served with a lovely chianti, a bright green salad, (some super-garlicky warm bread if you need to stretch your portions), and a table full of friends and family :) Mangia!
• 10. NOTES: 1) If you're watching carbs, substitute the cubed eggplant with cubed zucchini, and make noodles out of long slices of eggplant. You may wish to saute the eggplant slices a bit before layering. 2) I like to make the sauce and the cheese mixture early in the day (or the night before), to allow the flavors to meld together, but it's not necessary. 3)This recipe holds and reheats very well. It also can easily be made in two 9 inch square pans, so that one may be shared, or frozen and reheated later (if you can find pans deep enough). Leftover portions may be frozen individually for quick lunches and dinners.
• 11. **We're gluten free, so I use Tinkyada brand lasagna noodles. They're fabulous, and work perfectly!