Recipe(tried): A few Lasagna Recipes

Dear friends:

While I was on vacation, I thought of my other favorite message bord, and of the recipes I wanted to collect to share with all of you.

SEVERAL LASAGNA RECIPES

I consider Lasagna the most international comfort food of all. Here in Puerto Rico we love Lasagna, and we have our latinized way of doing it. There are books on Lasagna; there are wonderful Articles and thousands of excellent newspaper clippings on the subject. There is absolutely no justification to do a small lasagna for just one or two people, in this era of modern refrigeration and freezing devices. I usually prepare one, once a month, divide it and freeze it for use whenever I feel like I can have a few extra calories. Also, it is an excellent resource for nourishing unexpected guests.

Here I am including a few lasagna recipes courtesy of Gourmet Magazine:

MUSHROOM, RADICCHIO AND SMOKED MOZZARELLA LASAGNE

4 TB olive oil
1 1/2 lbs. radicchio, chopped
2-1/4 lbs. white mushrooms, half sliced thin and half-quartered
1/2 stick butter
4 TB all purpose flour
2 1/2 cups milk
2 garlic cloves, minced
1 cup chopped cilantrillo (flat leaf parsley)
2 tsp. lemon juice
2 cups grated smoked mozzarella
9 sheets dry no boil lasagna

In a large, non stick skillet, heat the oil and saut radiccio, stirring, until wilted and golden. In processor, pulse quartered mushrooms until chopped fine. Add chopped mushrooms to radicchio, with salt and pepper to taste and saut , stirring, until liquid that mushrooms give up, evaporates. In saucepan, melt butter and whisk in flour until smooth. Cook the roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Stir sauce into mushroom mixture. In cleaned skillet, cook garlic in remaining 2 TB oil, over moderately low heat until softened. Add sliced mushrooms and saut over moderately high heat, stirring, until golden and liquid from mushrooms is evaporated. Stir in the parsley and salt and pepper to taste. Remove skillet from heat and cool. Stir in lemon juice.

Reserve 1/2 cup smoked mozzarella for topping. In a bowl combine remaining smoked mozzarella with plain mozzarella. Preheat oven to 375. F. Pour 1 cup mushroom sauce into a baking dish, 13x9x2, cover with lasagna sheets. Spread about 1-cup sauce over pasta. Top sauce with 1/3 of sliced mushrooms mixture and half of mixed cheeses. Continue assembling in the same manner (1 more layer), beginning and ending with pasta. Spread remaining sauce evenly over top pasta layer, making sure pasta is completely covered. Spread remaining sliced mushrooms mixture evenly over sauce and sprinkle with reserved smoked mozzarella. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of the oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before serving. Serves 6 as main course or 12 as side dish.TURKEY, TOMATO, RICOTTA, AND MOZZARELLA LASAGNE

For Sauce:
2 large onions, chopped
4 garlic cloves, minced
2 TB olive oil
1 1/2 lbs. ground turkey
2 carrots, chopped fine
1 red bell pepper, chopped fine
A 28-oz cans whole tomatoes with thick puree
1 1/2 cups dry red wine
1 tsp. dried basil crumbled
3/4 tsp. dried thyme, crumbled
1/4 tsp. dried red pepper flakes
Pinch of allspice

2 cups ricotta
1 egg lightly beaten
2 chopped scallions
12 no boil lasagna sheets
3 cups grated mozzarella
1/4 cup grated Parmesan

In a heavy kettle cook onions and 3/4 of garlic in oil over moderately low heat, stirring occasionally until onions are softened. Add turkey, carrots, and bell pepper and cook, stirring to break up turkey, until carrots are barely tender. Stir in tomatoes, wine, herbs, spices, salt and pepper to taste, breaking up tomatoes, and simmer, uncovered, 25 minutes. Stir in remaining garlic and simmer 5 minutes. Preheat oven to 375 F. In a bowl, stir together ricotta, egg, scallions and salt and pepper. Pour 1 cup sauce in baking dish, cover with 3 lasagne sheets. Spread 2 cups sauce over pasta. Drop 1/3 ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon. Sprinkle 1/4 of mozzarella over ricotta mixture and make 2 more layers. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with parmesan and remaining mozzarella. Cover with foil and bake 30 minutes. Uncover and bake 10 additional minutes. Let stand 5 minutes before serving. Serves 8 as main course.

Buen Provecho!