Best Uncle Vincents Lasagna Recipes

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CLASSIC LASAGNA



Classic Lasagna image

While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, casseroles, pastas, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 pound Italian sausage, sweet or hot (optional), casings removed
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole, peeled tomatoes
1 (28-ounce) can crushed tomatoes
Kosher salt
1 1/2 pounds fresh mozzarella, grated or shredded into small pieces
16 ounces (2 cups) whole milk ricotta
1 cup coarsely grated Parmesan, plus more for sprinkling on top (optional)
1/4 cup heavy cream
Freshly ground pepper
1 pound dried lasagna noodles (not the no-boil variety)
Olive oil

Steps:

  • Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
  • Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
  • Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
  • Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
  • Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
  • Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
  • Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
  • Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
  • Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
  • Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams

UNCLE STEVE'S AMAZING, AWARD WINNING LASAGNA



Uncle Steve's Amazing, Award Winning Lasagna image

My twin brother learned to cook from my mom. It's a good thing, since he has been a bachelor for awhile! He always gets tons of compliments over his lasagna. People are shocked that he can not only cook, but create something so tasty!

Provided by Fran Murray

Categories     Casseroles

Time 1h20m

Number Of Ingredients 23

MEAT SAUCE:
1 lb ground italian sausage
1 tube(s) jimmy dean ground sage breakfast sausage
1 small can (drained) mushroom stems and pieces
1/2 large yellow onion, diced
8 large garlic cloves, diced
14 1/2 oz can diced tomatoes
14 1/2 oz can italian tomato sauce
6 oz can tomato paste
large handful of fresh basil leaves, coarsely chopped
freshly ground pepper
2 bay leaves
dry italian seasoning
CHEESES:
16 oz ricotta cheese
16 oz grated cheddar cheese
16 oz grated mozzarella cheese
8 oz grated parmesan cheese
OTHER INGREDIENTS:
6 cooked lasagna noodles, buttered (to prevent sticking)
1 large egg, beaten
10 oz brick of frozen spinach, thawed, drained and water pressed out
10 oz jar of artichoke hearts, drained

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Simmer garlic and onion in olive oil in large frying pan until onion starts to clarify. Add the sausage and freshly ground pepper. Before the sausage is thoroughly cooked, add the fresh basil. Drain the fat from the pan when the sausage is done cooking. Add the remaining ingredients for the meat sauce, and bring the sauce to a slow simmering boil. Add dry Italian seasoning as necessary to taste. Simmer the sauce for about 20 minutes.
  • 3. In a large mixing bowl, use your fingers to mix together the beaten egg, ricotta cheese and ½ of the grated cheddar.
  • 4. Assemble the lasagna in a 9x13x2-inch glass pan: • Lay down 3 noodles • ½ meat sauce and more ground pepper • ½ ricotta mixture • ½ the mozzarella • ½ the Parmesan and ½ the remaining cheddar • Layer the artichoke hearts and drained spinach (should not be soggy) • 3 noodles • rest of the meat sauce and more ground pepper • rest of the ricotta mixture • rest of the mozzarella • rest of the Parmesan and the remaining cheddar
  • 5. Bake, covered, in a 350 degree oven for 45 minutes, or until heated through and bubbly. You will want to place the pan on a jelly roll pan in case it bubbles over! Take foil off the last 10 minutes to allow lasagna to brown. Let stand 10 minutes before slicing.

UNCLE VINCENT'S CHRISTMAS EVE BACCALA



Uncle Vincent's Christmas Eve Baccala image

Provided by Food Network

Categories     appetizer

Time P1DT1h10m

Yield 12 servings

Number Of Ingredients 9

4 pounds dried salt cod, cut into 3-inch pieces, soaked
8 to 10 all-purpose potatoes, peeled and quartered
1 cup fine quality olive oil
1 bunch celery, trimmed, well washed, and cut into 3-inch pieces
1 large onion, chopped
2 cups Gaeta olives, pitted
Four 28-ounce cans hand crushed San Marzano plum tomatoes, with juice
12 cups chicken broth
Salt, to taste

Steps:

  • Soak the cod in cold water to cover in a cool spot or refrigerator for at least 24 hours or up to 3 days, changing the water frequently. After 24 hours, break off a tiny piece of fish and taste for saltiness. If fish is still quite salty, continue soaking until water is very clear and fish is almost sweet in taste.
  • Place potatoes in cold water to cover. Bring to a boil over high heat and cook for about 15 minutes or until potatoes are almost cooked through. Drain.
  • Heat oil in a large, heavy bottomed casserole over medium heat. Add the celery and saute for about 5 minutes, then add the onion and saute until vegetables begin to get soft. Add the olives and saute for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.
  • Stir in broth and return to simmer.
  • Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork.
  • Taste and, if necessary, add salt. Serve hot.

UNCLE BILL'S MARVELOUS LASAGNA



Uncle Bill's Marvelous Lasagna image

I developed this recipe many years ago. It is rather lengthy but is worth the effort as it does turn out so good. You may use more cheese if desired.

Provided by William Uncle Bill

Categories     Cheese

Time 2h

Yield 20 serving(s)

Number Of Ingredients 27

4 tablespoons extra virgin olive oil, divided
1 lb lean ground beef
2 medium onions, chopped small
4 cloves garlic, finely chopped
6 large celery ribs, chopped small
2 large sweet red peppers, seeded and diced
2 large green peppers, seeded and diced
1 lb fresh button mushroom, sliced
2 medium zucchini, chopped small (do not peel)
4 large carrots, peeled and grated
48 fluid ounces canned plum tomatoes, include liquid
28 fluid ounces canned tomato sauce
3 tablespoons finely chopped fresh parsley
3 teaspoons dried oregano
3 teaspoons dried basil or 4 tablespoons of finely chopped fresh basil
6 large dried bay leaves
1 teaspoon white pepper
1/4 teaspoon hot red pepper flakes
1/2 teaspoon ground allspice
1 cup dry red wine
16 ounces frozen spinach, thawed and chopped coarse
2 cups cottage cheese or 2 cups ricotta cheese
2 tablespoons extra virgin olive oil
1 large egg, beaten
1 cup grated parmesan cheese, divided
8 whole ondine delverde lasagna sheets or 8 whole fresh lasagna sheets
2 cups grated mozzarella cheese

Steps:

  • Heat 1 tablespoon of olive oil in a frying, add ground beef and fry until cooked, 6 to 8 minutes.
  • Drain off any fat and discard.
  • Add remaining 3 tablespoons of olive oil to frying pan, chopped onions and garlic and saute' for 5 minutes.
  • Add chopped celery, diced green and red peppers, sliced mushrooms, chopped zucchini, and saute' until vegetables are softened, about 3 minutes, stirring occasionally.
  • Add grated carrots, cover and cook until carrots are limp, about 4 minutes.
  • Transfer this mixture to a large cooking pot.
  • Add tomatoes including liquid, tomato sauce, parsley, hot pepper flakes and allspice and heat to boil.
  • Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionally.
  • Blend in wine and continue to simmer for another 15 minutes, stirring occasionally.
  • FILLING: Squeeze water from spinach and discard.
  • Chop spinach small.
  • In a mixing bowl, combine spinach, cottage cheese, 2 tablespoons of olive oil, beaten egg, 1/4 cup grated parmesan cheese, mix well and set aside.
  • TO ASSEMBLE: Preheat oven to 450 degrees F.
  • Use a 10" x 14" x 2" deep, heavy duty aluminum foil baking dish.
  • Layer about 1/2" of prepared sauce over the bottom.
  • Place enough lasagna sheets to cover area and press lightly into sauce.
  • Layer another 1/2" of prepared sauce.
  • Place lasagna sheets over and press lightly into sauce.
  • Add spinach filling and level.
  • Place lasagna sheets over and press lightly into filling.
  • Add another layer of lasagna sheets.
  • Layer another 1/2" of prepared sauce over.
  • Place another layer of lasagna sheets and press lightly into sauce.
  • Add the remaining sauce over and level.
  • Sprinkle top generously with grated mozzarella cheese.
  • Sprinkle remaining 1/4 cup grated parmesan cheese over.
  • If desired, grate a 1/2 cup of Emmentaler Swiss cheese and sprinkle over top.
  • Cover baking dish tightly with aluminum foil being careful not to let foil touch the lasagna.
  • Bake in preheated 450 F oven for 20 minutes.
  • Reduce heat to 425 degrees F.
  • Remove foil and bake for another 10 minutes or until cheese melts.
  • Remove from oven, cover and let sit to set for about 5 minutes before cutting.
  • Cut into pieces and serve hot.
  • Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and also 3- 8" x 8" aluminum foil pans.
  • You can use these pans if desired.
  • This lasagna is pre-cooked and does not require any cooking before hand.
  • They now make fresh lasagna sheets that do not require pre-cooking.
  • You may also use lasagna strips but you will require cooking these.

Nutrition Facts : Calories 226.6, Fat 12.1, SaturatedFat 4.7, Cholesterol 41.7, Sodium 589.8, Carbohydrate 14.2, Fiber 3.8, Sugar 7, Protein 15.4

CHEF JOHN'S LASAGNA



Chef John's Lasagna image

There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 3h25m

Yield 12

Number Of Ingredients 20

1 pound bulk Italian sausage
1 ½ pounds lean ground beef
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried Italian herb seasoning
¼ teaspoon red pepper flakes
6 cups prepared marinara sauce
2 tablespoons water, plus more as needed
2 eggs
2 pounds whole-milk ricotta cheese
1 (8 ounce) container fresh mozzarella cheese, diced
⅔ cup freshly shredded Parmigiano-Reggiano cheese
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
¼ cup chopped fresh parsley
1 (16 ounce) package lasagna noodles
1 (8 ounce) container fresh mozzarella cheese, diced
½ cup freshly shredded Parmigiano-Reggiano cheese

Steps:

  • Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
  • Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
  • Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
  • Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
  • Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
  • Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.

Nutrition Facts : Calories 729.7 calories, Carbohydrate 49.8 g, Cholesterol 159.4 mg, Fat 39.2 g, Fiber 4.8 g, Protein 42.9 g, SaturatedFat 19.6 g, Sodium 1513.8 mg, Sugar 14 g

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