How To make Lasagna Torte
1 T Olive oil
1 lg Onion,finely chopped
1 cn Tomatoes in puree (28 oz)
2 Garlic cloves,finely chopped
2 md Carrots,pared,shredded
1/4 c Chopped fresh basil
-OR 1 T Dried basil
2 lb Fresh spinach
-OR 2 pk Frozen leaf spinach,thawed
-and squeezed dry (10 oz) 12 Lasagna noodles
2 c Whole-milk ricotta cheese
1/2 c Grated Parmesan cheese
1/4 t Pepper
2 c Shredded fontina cheese(8oz)
Heat oil in large skillet over high heat. Add onion; saute until soft, about 8 minutes. Place in medium-sized bowl. Add tomatoes to skillet, breaking up with spoon. Add garlic and carrots. Bring to boiling. Lower heat; simmer, covered, 10 minutes. Uncover and simmer 10 minutes. Stir in basil and salt. Set sauce aside. Stem and wash fresh spinach. Place in large pot over high heat; cook until wilted, about 3 minutes. Drain and squeeze dry. Cook lasagna noodles according to package directions. Drain. Heat oven to moderate (350'F.). Line 9" springform pan with aluminum foil; grease foil. Add ricotta, Parmesan and pepper to reserved onion; stir to combine. Trim lasagna noodles to fit pan. Fit 4 noodles into pan, overlapping slightly. Cover with one-third ricotta mixture, spreading evenly. Top with one-third spinach, one-quarter sauce and one-quarter fontina. Repeat two more times, using noodle trimmings as one layer. Top with the last of the noodles, the remaining quarter of sauce and fontina. Bake until hot, 50 minutes to an hour. Let stand 5 minutes before serving. Remove sides of pan.
How To make Lasagna Torte's Videos
Lasagna Recipe by The Cake Boss | BVK EP07
The Cake Boss hits the kitchen with Chef Bryan Forgione to cook up his family favorite Grandma Maddalena's Lasagna! It's a delicious, classic Italian dish with a kick that you should cook tonight! Click SHOW MORE for recipe.
SUBSCRIBE:
Follow the chefs on Instagram:
Buddy Valastro - @BuddyValastro
Kim Canteenwalla - @Kim_Canteenwalla
Bryan Forgione - @ChefBryForg
Buy Cooking Italian with the Cake Boss:
Lasagna Recipe from Buddy V's Ristorante
Lasagna Bechamel
INGREDIENTS (In Order)
Butter 1.75cups
AP Flour 3.5cups
Juices from meat + Chicken Stock - 1gal
Thyme - 1Tbsp
Rosemary - 1Tbsp
Roasted Garlic Puree - 6Tbsp
Salt & Pepper - to taste
COOKING PROCEDURE
Make roux with butter and flour, cook out for a few minutes, add rest and simmer for 30 minutes stirring frequently to avoid sticking to bottom. Season to taste with salt and pepper
For each layer: 1qt of meat, 1qt of bechamel, 2cups of mozz, 1cup of ricotta, 1cup of grana, 6oz marinara.
Lasagna Meat
INGREDIENTS (In Order)
Italian Sausage bulk meat - 5#
Ground Pork - 1.5#
Ground Beef - 1.5#
Canola Oil - 4Tbsp
Salt - to taste
marinara - 6cups
COOKING PROCEDURE
Over med heat, add the oil and slowly cook out meat being sure not to evaporate the juices, when all is crumbled and cooked evenly, put into a strainer with a bowl underneath to catch all the liquid, reserve all the juices for the bechamel. Add the marinara and season with salt and pepper to taste, cook for about 5 minutes to marry all the flavors. Lay out meat on to sheet trays and cool down.
Lasagna Assembly & Recipe
INGREDIENTS (In Order) QUANTITY per Layer For 4 layers
Lasagna Pasta Blanched as needed
Bechamel 2cups 8cups
Ricotta 1 cup 4cups
Basil Leaves torn 1 oz 4oz
Marinara 2cups (+top) 10cups
Lasagna Meat 2cups 8cups
Grated Parmesan 1.5cups 6cups
Shredded Mozzarella 1cup (+top) 5cups
COOKING PROCEDURE
Butter the bottom of a baking dish and add a thin layer of marinara sauce. Add enough pasta sheets to line the bottom. Put down ingredients in order. Spread the bechamel so there is a thin layer on top of pasta sheets, add the ricotta in randome patches, spread the basil, crumble the meat making an even layer and then spoon the marinara over. Sprinkle with both cheeses. Add another layer of pasta sheets and use something to push down like a samll cutting board. Repeat layers and push down between layers. I reccommend 4 layers. When the top sheets are layed down, cover with plastic wrap and put in fridge with some weight on top to help press layers together overnight.
Credits
Produced by Cakehouse Media
Starring Buddy Valastro and Bryan Forgione
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX:
Recipe provided by: Bryan Forgione & Buddy V's Ristorante
2018
Contact: andrew@cakehousemedia.com
Chocolate Lasagna
Easy dessert to make with layers of flavor! This Chocolate Lasagne will make your family smile :)
Ingredients:
1 package Oreo Cookies (143 ounces or 405 grams)
1 stick of butter melted (4 ounces)
1 package cream cheese (8 ounces)
1/4 cup sugar
2 Tablespoons cold milk
1 Cool Whip (12 ounces or 340 grams)
2 packages instant chocolate pudding (3.9 ounces each or 110 grams each)
3 and 1/4 cups cold milk (not 3 and 1/2 like I said in video)
1 package mini chocolate chips (12 ounces or 340 grams)
Thank you for watching!
Explore My Video Recipes
Please Subscribe!
I usually upload a new video on Saturday mornings, if you subscribe you can keep up with my new videos. You can also set up email notifications when subscribing.
Music from:
Song used: Pride
Link to song:
Link for permission:
#ChocolateLasagna #ChocolateLasagne #MichaelsHomeCooking
Sheet Pan Lasagna | How To Make Lasagna | Quick and Easy #onestopchop
One of the recipes in our cookbook thats gone make your dinner the best! We swear this is easier and quicker than regular lasagna and BUSSIN! Get the cookbook now because it's definitely almost sold out! @kimmyskreations1
To purchase the cookbook visit
How to Make Lasagna Cupcakes, Our New Favorite Appetizer
Turn traditional lasagna into mini cupcakes for a fun party app!
Recipe:
Homemade Lasagna |Deliciously Fresh ????
There is nothing quite like Homemade Lasagna! I made it just as we like it and didn’t use béchamel sauce, you can make the traditional/authentic versions by adding béchamel sauce or ricotta cheese in the middle layers.
Homemade Lasagna
Ingredients
For the Lasagna Sheets:
2 1/2 cups 00 flour or all-purpose
3 whole eggs (medium)
2 eggs yolks
1/2 tsp salt
Pinch of granulated sugar
1 tbsp olive oil
For the Meat Sauce:
2 tbsp olive oil
2 tbsp butter
1 medium onion (chopped)
1 garlic clove (minced)
1 pound ground beef
1 tbsp tomato paste
2 cups tomato sauce
Salt, black pepper
1 1/2 cup water or beef broth
Fresh basil and thyme
For the Assemble:
1 cup parmesan cheese
3 cup mozzarella cheese
Instructions
Preparing the meat sauce:
In a large saucepan over medium heat, add the oil and butter. Add chopped onions and fry until soft, then add garlic and cook for another minute.
Add the ground beef and using a spoon or fork press and break up the meat and cook until the meat is completely browned.
Add tomato paste and tomato sauce, season with salt and pepper, and stir well to combine thoroughly.
Add water or beef broth, stir and bring to a simmer. When the sauce begins to bubble, reduce the heat to low, cover the pan with a lid and cook for 20-30 min until there is not much water left as shown in the Reel.
Add fresh basil and thyme.
Assembly:
Preheat the oven to 375F.
Spread 3/4 cup meat sauce over the bottom of a 9x11-inch casserole dish.
Arrange two lasagna sheets over the sauce and add another 3/4 cup of meat sauce over the sheets. Then sprinkle with parmesan and mozzarella cheese. Repeat adding similar layers with your remaining sheets, meat sauce and cheese (I made 5 layers). Top with mozzarella.
Cover with foil, and bake for 30 min. Then remove the foil and bake another 10-15 min until the top is golden brown. Remove from the oven and let rest for 15 min.
Preparing the Lasagna Sheets:
Place the flour on a work surface, add salt and sugar and make a well. Add the eggs to the well.
Using a fork, pierce the egg yolks and whisk.
Slowly move more flour from the sides to the well by moving your fork around the well and rolling up the dough as in the video.
Drizzle the oil on the surface of the dough and keep kneading for 5-6 min until it is elastic and no longer sticky. If the dough seems too dry, you can add 1-2 tbsp water.
Wrap the dough with plastic wrap and let it rest for 20-30 min at room temp.
Slice the dough into 4-6 equal pieces and run the dough through a pasta roller.
Repeat the same process with the remaining dough.
Sprinkle the sheets with semolina flour. Using a sharp knife cut sheet to the length of your casserole dish. Transfer the sheets to a drying rack or cooling rack and let them rest for about 10-15 min to dry out slightly until ready to use.
Serve hot!
Bon Appétit, Buen Provecho, and Afiyet Olsun!
#BonAppétit #BuenProvecho #AfiyetOlsun #shorts #Turkuazkitchen #lasagna #homemade