Beef Dishes
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Sauerbraten
   (Pickled Beef Roast)
Beef Stew
Spaghetti Sauce

Lasagna
Lasagna, spinach
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Chili dishes
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   & Vegetables
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Lasagna

1 lb. ground beef (or chicken or turkey)
Alternate: pieces of beef or chicken
2 large cloves garlic, minced
½ teaspoon salt
½ cup red wine (optional)
26 ounce spaghetti sauce
12 pieces lasagna
2 large eggs
16 ounce (1 pound) ricotta cheese
1 cup grated parmesan cheese
2 tablespoons. parsley flakes
¼ teaspoon black pepper
1 pound mozzarella cheese, shredded
1 pound spinach or 1 package frozen (optional)
1 pound muchrooms, sliced (optional)
1 red bell pepper, chopped (optional)

Brown meat in large skillet. Drain off excess fat. Add garlic, salt and wine. Simmer 5 minutes. Optional, Sauté muchrooms and bell pepper and add. Stir in spaghetti sauce. Cook, stirring occasionally 15 minutes.

Boil lasagna as per package directions. Combine eggs, ricotta, parmesan, parsley and black pepper. Blend well. Cook the spinach, then drain and press all the liquid out of it.

In 13×9×2 inch pan put in ¾ cup of the meat sauce. Then arrange half of the lasagna and then spread with half of the ricotta mixture, meat sauce and then of mozzarella. Add the optional spinach after the first layers. Repeat until all ingredients are used.

Bake at 350º for 45 min. or until bubbly. This assumes mostly hot or warm ingredients. If most of the ingredients are cold, add 15 minutes. Let stand 10 minutes before serving. Serve with extra sauce if desired. Serves 8.

Layers:½ mozzarella (top)
      ½ meat sauce
      ½ ricotta mixture
      spinach
      6 pieces lasagna
      ½ mozzarella
      ½ meat sauce
      ½ ricotta mixture
      6 pieces lasagna
      ¾ cup sauce (bottom)

Low pasta alternate: Cut lasagna to 6 pieces total, 3 in each layer.

    

Spinach Lasagna

30 oz. frozen chopped spinach
2 tbsp olive oil
1 onion chopped
5 garlic cloves chopped v1/8 teaspoon red pepper flakes
2 – 28 oz cans of crushed tomatoes
salt & pepper
6 tbsp fresh chopped basil
24 oz (3 cups) ricotta cheese
3 oz parmesan grated (1½ cups)
2-3 large eggs
12 lasagna noddles
12 oz shredded mozzarella
1 lb ground beef or turkey (optional)

Note: you can skip all of the processing steps, and just mix.

Preheat over to 375 degrees & adjust oven rack to middle position. Thaw spinach and squeeze spinach dry; reserve ⅓ cup of liquid. Pulse spinach in food processor until ground, scraping bowl every few pulses. Transfer spinach to large bowl. Cook lasagna noddles according to directions on package.

Sauté turkey and set aside. Heat oil in large saucepan. Add onion and cook until softened. Stir in garlic & pepper flakes and cook until fragrant (30 seconds). Add tomatoes and ½ cup of processed spinach, 1 tsp salt, & 1/8 tsp pepper. Add back turkey. Cook until slightly thickened, about 10 minutes. Off heat, stir in 3 tbsp basil; set aside.

Process ricotta & reserved spinach liquid in food processor until smooth (30 seconds). Add parmesan, remaining 3 tbsp basil, eggs, 1½ tsp salt & ½ tsp pepper. Process until combined. Stir ricotta mixture into the remaining processed spinach.

Cover bottom of 13×9 inch baking dish with 1¼ cup sauce. Top with 3 noodles, spread ⅓ of ricotta mixture evenly over noodles. Sprinkle ⅔ cup mozzarella & cover with 1¼ cups sauce. Repeat twice beginning with noodles and ending with sauce. Top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella.

Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling: 40 minutes. Discard foil and continue to bake until cheese is melted, about 10 min. Cool on wire rack for 30 minutes. Serve.

Layers:
      remaining mozzarella (top)
      remaining sauce
      remaining 3 lasagna

      1¼ cup sauce
      ⅔ cup mozzarella
      remaining ricotta mixture
      3 pieces lasagna

      1¼ cup sauce
      ⅔ cup mozzarella
      ⅓ ricotta mixture
      3 pieces lasagna

      1¼ cup sauce
      ⅔ cup mozzarella
      ⅓ ricotta mixture
      3 pieces lasagna
      1¼ cup sauce (bottom)