Lasagna

Lasagna 005

LASAGNA

Marinara Sauce

Source: California Pizza Kitchen-Pasta, Salads, Soups and Sides

1/4 cup extra virgin olive oil
2/3 cup minced onion
3 tablespoons minced garlic
16 Roma tomatoes, cut into 1/4-inch dice
14 cup Chianti or other dry red wine
2/3 cup minced fresh basil
3 tablespoons minced fresh oregano (or 1 1/2 tablespoons dried)
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup tomato paste

Combine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes.

Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes.

Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more.

Remove from the heat and set aside.

4 sheets of Fresh Lasagna Sheets

 

Make your own recipe of your Tomato Sauce, but make it more watery if you are using Fresh sheets of lasagna.

 

1/4 cup extra virgin olive oil
2/3 cup minced onion
3 tablespoons minced garlic
16 Roma tomatoes, cut into 1/4-inch dice
14 cup Chianti or other dry red wine
2/3 cup minced fresh basil
3 tablespoons minced fresh oregano (or 1 1/2 tablespoons dried)
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup tomato pasteCombine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes.Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes.

Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more.

Remove from the heat and set aside.

Yield: 3 cups – See more at: http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#sthash.Zcu6B1P2.dpuf

1/4 cup extra virgin olive oil 2/3 cup minced onion 3 tablespoons minced garlic 16 Roma tomatoes, cut into 1/4-inch dice 14 cup Chianti or other dry red wine 2/3 cup minced fresh basil 3 tablespoons minced fresh oregano (or 1 1/2 tablespoons dried) 4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup tomato paste Combine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes. Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes. Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more. Remove from the heat and set aside. Yield: 3 cups – See more at: http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#sthash.LkpWg126.dpuf
Read more at http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#oXTU5U4EZDbcGBIy.99
1/4 cup extra virgin olive oil 2/3 cup minced onion 3 tablespoons minced garlic 16 Roma tomatoes, cut into 1/4-inch dice 14 cup Chianti or other dry red wine 2/3 cup minced fresh basil 3 tablespoons minced fresh oregano (or 1 1/2 tablespoons dried) 4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup tomato paste Combine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes. Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes. Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more. Remove from the heat and set aside. Yield: 3 cups – See more at: http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#sthash.LkpWg126.dpuf
Read more at http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#oXTU5U4EZDbcGBIy.99
1/4 cup extra virgin olive oil 2/3 cup minced onion 3 tablespoons minced garlic 16 Roma tomatoes, cut into 1/4-inch dice 14 cup Chianti or other dry red wine 2/3 cup minced fresh basil 3 tablespoons minced fresh oregano (or 1 1/2 tablespoons dried) 4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup tomato paste Combine the olive oil, onion, and garlic in a nonstick saucepan and cook over medium heat until the onion begins to turn translucent, 3 to 5 minutes. Stir in the tomatoes, wine, basil, oregano, salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thick but still fairly fluid, about 20 minutes. Stir in the tomato paste and continue cooking, stirring occasionally, for about 10 minutes more. Remove from the heat and set aside. Yield: 3 cups – See more at: http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#sthash.LkpWg126.dpuf
Read more at http://www.recipegoldmine.com/ccc/california-pizza-marinara-sauce.html#oXTU5U4EZDbcGBIy.99

BECHAMEL SAUCE:

1 cup Butter

2/3 cup Flour

3 cups Hot Water

3 cups Milk

2 teaspoon salt

1/2 teaspoon pepper

2 cups grated Cheese

Melt butter in a pan. Blend in flour. Gradually stir in the hot water and milk. Cook until bubbly,stirring frequently. Season with salt and pepper. Set aside.

Grease pan with butter or spray.

Pour about 1/4 of the Bechamel Sauce.

Arrange a layer of pasta.

Spoon in tomato sauce, sprinkle with cheese.

Repeat.

Bake at 350 degrees until top is golden brown. Let it stand for 5 to minutes to set layers.

Serve with  Parmesan Cheese if desired.

Tomato Meat Mushroom Sauce

Bechamel Sauce

Cheese

Fresh Lasagna Sheets

3

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