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Barilla No-Bake Lasagnes
I hosted a remote broadcast luncheon from the atmospheric F.illi Ponte Ristorante (39 Desbrosses Street, (212) 226-4621) in Tribeca last Thursday. Everyone loved the lasagna that Chef Gianluca Rizza created using Barilla's Oven Ready Lasagne sheets. The group had fun choosing which their favorite was. I think they're all excellent.
By the way, Click here to see what I came up with last December when I fooled around with Barilla's no-bake lasagne.
Lasagne di Carnevale alla Napoletana
Makes 8 servings
For the sauce:
3 tablespoons extra virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 can (28-oz.) crushed Italian tomatoes
1/3 cup water
1 tablespoon dried oregano leaves
1 bay leaf
2 tablespoon grated Parmesan cheese
For the filling:
1 carton (15 ounce) ricotta cheese
1½ cups grated Parmesan cheese
4 egg yolks
½ teaspoon salt
¼ teaspoon pepper
12 Barilla Oven Ready Lasagne sheets
1 pound shredded mozzarella cheese
To make the sauce:
Heat the oil in large skillet over medium heat. Add the onions, garlic and red pepper flakes and sauté for 2 to 3 minutes, stirring occasionally. Add tomatoes, water, oregano and bay leaf; simmer over low heat for 30 minutes, stirring occasionally. Remove bay leaf and stir in Parmesan cheese.
To make the filling:
Mix the ricotta, Parmesan cheese, egg yolks, salt and pepper in large bowl.
Preheat the oven to 350 degrees.
To assemble:
Spread 1 cup of sauce in a 13 x 9-inch baking dish. Top with 4 lasagne sheets. Spread 1 cup of ricotta mixture over the noodles and top with 1 cup mozzarella cheese. Repeat with two more layers of ingredients, using 2/3 cup sauce in each layer. Over the last mozzarella cheese layer, spoon remaining 2/3 cup sauce and sprinkle remaining 1 cup mozzarella cheese. Cover and bake for 40 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.
Note: Substitute 1 jar (26-oz.) Barilla Italian Baking Sauce or Marinara Sauce for the homemade sauce.
Lasagne di Frutti di Mare
(Seafood Lasagne)
Makes 8 servings
For the cream sauce:
6 tablespoons unsalted butter
¼ cup flour
1 tablespoon tomato paste or sun-dried tomato paste
1 cup fish stock
1 cup milk
1 cup heavy cream
Dash cayenne pepper
For the filling:
2 tablespoons unsalted butter
½ pound lobster meat, cooked, diced
½ pound lump crabmeat
4 plum tomatoes, seeded, chopped
2 tablespoons dry white wine
2 tablespoons fresh basil, cut into thin strips
2 tablespoons chopped fresh chives
Salt and pepper, to taste
12 Barilla Oven Ready Lasagne sheets
2/3 cup fresh breadcrumbs
To make the cream sauce:
Melt the butter in a saucepan over medium heat. Add the flour and stir for one minute until bubbling. Stir in the tomato paste. Add the fish stock, milk, heavy cream and cayenne pepper and bring to a boil. Simmer for 5 minutes, stirring frequently.
To make the filling:
Heat the butter in large skillet over medium heat. Stir in the lobster and crabmeat. Add the tomatoes and wine and simmer for 8 to 10 minutes or until liquid is reduced slightly. Remove from the heat. Stir in the basil, chives, salt and pepper.
Preheat the oven to 400 degrees.
To assemble:
Butter a 9 x 13-inch baking dish. Place 4 lasagne sheets across bottom of dish. Spread ¾ cup sauce and 1 cup seafood mixture over noodles. Repeat this layering two times. Over the last seafood layer, spread the remaining ¾ cup sauce and sprinkle with the breadcrumbs. Bake for 25 minutes or until thoroughly heated. Let stand for 10 minutes before serving.
Note: Substitute shrimp or monkfish for lobster.
Fish stock can be prepared from fish bouillon or found in the freezer section of some grocery stores.
Barilla Besciamella
Makes 8 servings
For the pesto:
2 cups fresh basil leaves
3 tablespoons pine nuts
1 clove garlic
Pinch salt
¼ cup grated Parmesan cheese
3 tablespoons grated Pecorino-Romano cheese
2/3 cup olive oil
For the filling:
1 pound medium asparagus spears
2 tablespoons unsalted butter
3 tablespoons flour
Salt and pepper to taste
Dash nutmeg
2 cups milk
1 cup grated Pecorino-Romano
1 box (9 oz.) Barilla Oven Ready Lasagne
½ cup fresh breadcrumbs
To make the pesto:
Place the basil, pine nuts, garlic and salt in food processor. Process until blended. Add the grated cheeses and oil and process until blended and creamy.
To make the filling:
Trim the ends off the asparagus. Cook the asparagus in boiling water for 2 minutes. Drain and rinse under cold water. Set aside.
Heat the butter in saucepan over medium-low heat. Add the flour and seasonings. Stir one minute until bubbling. Gradually stir in the milk, stirring until mixture thickens and bubbles. Stir together the pesto, white sauce and 1 cup of the Pecorino-Romano.
Preheat the oven to 425 degrees.
To assemble:
Butter a 9 x 13-inch baking dish. Place 4 lasagne sheets across bottom of dish. Top with ¼ of asparagus and ¾ cup of the pesto mixture. Repeat the layering 3 times and sprinkle with breadcrumbs. Cover and bake for 10 minutes. Remove the foil and continue baking for 8 to 10 more minutes, or until breadcrumbs are golden.
