Italian Quinoa Risotto Lasagna.

Half Baked Harvest - Made with Love:
Ingredients
Sauce
4 ounces pancetta, chopped (optional, but adds great flavor)
3 tablespoons olive oil
1/2 small sweet onion, diced
2 cloves garlic, minced or grated
1 red pepper, diced
1 pound ground spicy italian chicken sausage or regular spicy italian sausage (may sub regular ground chicken or beef if you do not like spicy)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon pepper + 1/2 teaspoon kosher salt
1 (28 ounce) can crushed tomatoes
4 tablespoons tomato paste
1 cup milk (I use 2%)
Truffle Oil Quinoa Risotto
2 tablespoons butter
1 tablespoon olive oil
2 1/2 cups dry quinoa
5 cups warm chicken broth
1/2 cup white wine
1/2 teaspoon salt + pepper, plus more to taste
1 cup freshly grated parmesan cheese
truffle oil, for drizzling
2 cups provolone cheese, shredded
1 cup mozzarella cheese, shredded
chopped fresh basil or parsley, for garnish

Instructions
Start by making the sauce.
In a heavy bottomed pot, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes.
Add the onion, garlic and red pepper and cook, stirring until the veggies are softened, about 5 minutes.
Push the veggies off to the side of the pan and increase the heat to medium-high.
Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage.
Cook without stirring for 3 minutes and then begin breaking up the meat and continue to cook, stirring occasionally, until well browned, about 5 minutes.
Add the oregano, basil, parsley and thyme.
Cook another minute or so.Add the tomatoes, tomato paste,1 cup milk, salt and pepper to the pot.
Simmer the sauce, stirring occasionally, until thickened, about 20-30 minutes.
Taste to season with salt and pepper.While the sauce is cooking, make the quinoa.
Bring 4 cups chicken broth to boil in 12 inch high sided skillet.
Add quinoa, reduce heat to medium-low, cover, and simmer until tender and chicken broth is absorbed, about 15 minutes.
After 15 minutes, remove the lid and add the butter, olive oil and remaining 1 cup of chicken broth, stir vigorously for 5 minutes, until the quinoa is thick.
Add the wine and parmesan cheese.
Continue to stir vigorously for 2 to 3 minutes, until the quinoa is thick and creamy.
Season with salt and pepper.
Drizzle with 1-2 tablespoons truffle oil.
Preheat the oven to 190C/375 degrees F.
To assemble the lasagna, grease a 9x13 inch baking dish.
Spread the quinoa risotto in one even layer over the bottom of the greased dish.
Spoon the meat sauce over the quinoa and then top with the provolone and mozzarella cheese.
Bake for 30-35 minutes or until the cheese is lightly golden and the sauce bubbling.
Let sit 10 minutes and then cut and serve with some crusty bread and a drizzle of truffle oil.
Garnish with fresh basil or parsley.

Roasted Butternut Squash Lasagna.

Roasted Butternut Squash Lasagna : Bay Area Bites:
Roasted Butternut Lasagna
Ingredients:
For the meat sauce:
2 thick slices applewood-smoked bacon, finely diced
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 lb ground pork shoulder
1 lb ground beef
1/2 cup milk
1 28oz + 1 14 oz can crushed tomatoes (6 in 1)
About 10 cremini mushrooms, chopped
2 cups red wine
Kosher salt and freshly ground black pepper
2 teaspoons dried oregano

For the roasted butternut:
1 medium butternut squash, peeled, seeded, and cut into 1/2-inch thick slices
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
Olive oil
Kosher salt and freshly ground black pepper

1/2 cup finely shredded Parmesan, plus more for sprinkling on top
1 cup crème fraiche
1 lb fresh mozzarella, thinly sliced
6 sheets no-boil lasagna noodles
Preparation:
1. To make the meat sauce, in a large Dutch oven, sauté the bacon over medium heat until crisp.
Remove with a slotted spoon to paper towels.
Add the onion, and sauté over medium-high heat until they start to brown, about 5 minutes.
Add the carrot and sauté just until tender.
Add the pork and beef, reduce the heat to low and sauté the meat just until it loses it’s pink color.
Season with plenty of salt and pepper, then stir in the milk.
Simmer gently until most of the milk is absorbed, about 15 minutes.
Add the tomatoes, mushrooms, red wine, and oregano.
Partially cover the pot and simmer over very low heat for about 1 1/2 to 2 hours or until thickened and delicious.

2. Meanwhile, roast the squash.
Preheat the oven to 400F/204C.
On a rimmed baking sheet, toss the butternut with the coriander, pepper flakes, a drizzle of olive oil, and salt and pepper to taste.
Roast the squash, turning occasionally, until tender and browned, about 40 minutes.
Chop the butternut squash into bite-sized pieces. (You might want to make double the recipe of the butternut squash, this is SO amazingly good.)

3. To put the lasagna together, decrease the oven temperature to 190C.
In a small bowl stir together the Parmesan and crème fraiche.
Lightly oil a square baking pan (about 10x10x3 inches).
Spread a big spoonful of meat sauce over the bottom of the pan.
Put a layer of lasagna noodles (2),
then a layer of meat sauce,
half of the butternut squash,
1/3 of the crème fraiche,
1/3 of the mozzarella,
a thin layer of meat sauce, and then another layer of lasagna noodles.

Repeat:
a layer of meat sauce,
the remaining butternut squash,
1/2 of the remaining crème fraiche,
1/2 of the remaining mozzarella,
a thin layer of meat sauce, and then a final layer of lasagna noodles.

Top with a thin layer of meat sauce, the remaining crème fraiche, and the remaining mozzarella.
Sprinkle with extra Parmesan and put in the oven.

4. Bake until bubbly and the pasta is tender, about 45 minutes.
If the cheese starts to brown too quickly, cover with foil.
If the lasagna bubbles over, put a baking sheet underneath.
Let the lasagna sit for at least 10 minutes before serving.

Dig in!
'via Blog this'

Vegetable lasagne.

How to cook the perfect vegetable lasagne | Life and style | The Guardian
(Serves 6)
3 aubergines
2 red peppers
50g pine nuts
2 tbsp olive oil
2 garlic cloves, crushed
600g chopped tomatoes
Slug of balsamic vinegar
500g ricotta
75g pecorino romana (or parmesan or a vegetarian alternative), finely grated
12 dried lasagne sheets or 6 fresh ones
Small bunch of basil, leaves picked

Heat the oven to 200C/400F/gas mark six.
Prick the aubergines and put the aubergines and peppers on a lightly greased baking tray and bake for about 40 minutes until charred and collapsing in on themselves.
Put the pine nuts in the oven for the last five minutes to toast.

When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces.
Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine.

Heat the oil in a frying pan and saute the garlic for a minute or so.
Add the aubergine and pepper mixture and fry for about 10 more minutes, stirring fairly frequently, until you have a thick pulp, then add the tomatoes and a generous slug of balsamic vinegar.
Rinse out the tomato tins with a little water and add this to the pan as well.
Bring to the boil, then simmer for about 10 minutes until reduced.
Season to taste.

Mix the ricotta with the toasted pine nuts and about three-quarters of the pecorino.
Season to taste.

If you're using dried pasta, blanch in boiling salted water for about a minute until just floppy.
To assemble the lasagne, spread a quarter of the aubergine mixture in the base of a shallow oven dish (about 20cm x 25cm) and top with a few torn basil leaves and a layer of pasta, cutting it to fit if necessary.
Spread with just under a quarter of the ricotta mixture and add another quarter of the aubergines, and some more basil.
Repeat these layers (ricotta, aubergine, basil, pasta) twice more, finishing off with a thicker layer of ricotta.
Sprinkle with the remaining cheese and bake for about 35-40 minutes until golden brown.
Allow to cool for about 20 minutes before serving.

Mexican tortilla bake. Mary Berry.

BBC Food - Recipes - Mexican tortilla bake
Slightly adapted from Mary Berry.
Serves 3
Think Mexican lasagne using ready-made tortillas instead of sheets of pasta.


The ingredients for the mince are:
1 tbsp olive oil,
1 large red onions, chopped,
250g beef mince,
1 mild red chilli, deseeded and finely chopped,
1 red pepper, deseeded and diced,
2 garlic cloves, crushed,
1 tbsp ground cumin,
1 tbsp ground coriander,
2 tbsp tomato purée,
1–2 tbsp mango chutney,
400g tins chopped tomatoes (I replaced on my Homemade Mixed Vegetable Chutney.),
1 small bunch fresh coriander, chopped and
salt and freshly ground black pepper.

To assemble:
3 tortilla wraps - D20 cm,
125g full-fat mascarpone,
240g mozzarella, grated and
150g cheddar.

Method
Preheat the oven to 160C/140C Fan/Gas 3.
Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes.
Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry.
Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper.
Cover with a lid, bring to the boil and transfer to the oven (160C) to simmer for an hour.
Remove from the oven and stir in half the coriander.

Increase the oven temperature to 200C/180C Fan/Gas 6.
Lay one tortilla over the bottom of the shallow ovenproof dish.
Spread the mascarpone (see tip) over the tortilla and sprinkle with mozzarella and Cheddar cheeses.
Spread a third of the cooked mince beef mixture over the tortilla and lay one tortilla wrap on top.
Spread a mascarpone (see tip) over the tortilla and sprinkle with a part of the mozzarella and Cheddar cheeses.
Repeat more, so you have 4 layers of the tortilla - last: tortilla wrap on top.
Bake in the oven for about 25 minutes until golden-brown and bubbling.
Set aside for 5 minutes before serving and garnish with the remaining coriander.

Recipe Tips
If your mascarpone is firm, you might find it easier to spread the mascarpone on each tortilla first before adding to the dish.

If covered and chilled in the fridge, you can assemble this dish up to 6 hours ahead. Simply bake at 200C/180C Fan/Gas 6 for 25 minutes, or until golden and bubbling.

If uncooked and covered, this dish freezes very well.

Classic Carne Lasagne

A Southern Grace: urra! (chinet giveaway numero tre):

Classic(ish) Carne Lasagne
(double for 9x13-inch pan)
Ingredients:
-1/2 box oven ready lasagna (such as Barilla)
-1 cup cottage cheese
-1/2 batch spaghetti sauce
-1 cup mozzarella cheese
-1/2 cup Parmesan cheese

Lasagna. (The Chiappas.)

Classic Lasagna | The Chiappas:
Miki shared her favourite recipes for Britain's top ten Italian dishes.
Preparation time: 90 mins
Cooking time: 90 mins
Serves: 4-6
Ingredients:

Basic egg pasta dough made with 200g flour, 2 eggs and a pinch of salt OR 1 store bought packet of pre-cooked lasagne sheets
50g smoked pancetta, roughly chopped
1 red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stick of celery, finely chopped
1 clove of garlic, peeled and crushed
fine salt and freshly ground black pepper
500g good-quality beef mince
1⁄2 a wine glass of red wine
2 tablespoons tomato purée
1 x 400g tin good-quality chopped tomatoes
1 organic beef stock cube 1 dried bay leaf
1 x quantity of white sauce
a splash of milk, if needed
75g freshly grated Parmesan cheese, plus extra to serve