National Lasagna Day – July 29
To celebrate “National Lasagna Day”, here are three great recipes to please every type of lasagna lover….compliments of Dei Fratelli and their favorite tomatoes.
This recipe is a classic and exactly what you would imagine when you think of lasagna. The Dei Fratelli crushed tomatoes and tomato sauce ensures your lasagna will be packed with flavor!
1 lb Sweet Italian sausage
3/4 lb Lean ground beef
1/2 Cup Minced onion
2 cloves Garlic, crushed
1 (28 oz) can Dei Fratelli Crushed Tomatoes
1 (15 oz) can Dei Fratelli Tomato Sauce
1/2 Cup Water
2 Tbsp. White sugar
1 1/2 tsp Dried basil leaves
1/2 tsp Fennel seeds
1 tsp Italian seasoning
1 Tbsp. Salt
1/4 tsp Black pepper
4 Tbsp. Chopped fresh parsley
12 Lasagna noodles
16 ounces Ricotta cheese
1/2 tsp Salt
3/4 lb Mozzarella cheese, sliced
3/4 Cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375°F. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake until cheese is melted and bubbly.
Servings: 12 servings
This is a great recipe for vegetarians who still enjoy a good, hearty lasagna! It’s got that classic lasagna flavor with Dei Fratelli tomatoes but with a veggie twist.
Submitted by: Amy C. – Swartz Creek, MI
1 (28oz) can Dei Fratelli Tomato Puree
8 Lasagna noodles
2 tsp Sea salt
1/4 tsp Black pepper
3 tsp Garlic powder
2 Tbsp. Olive oil
1 1/2 tsp Oregano
1/4 tsp Basil
1/2 Green pepper
1/2 Yellow pepper
1/2 Orange pepper
1/2 Red pepper
5oz Baby spinach
4 1/2 Cups Mozzarella cheese, shredded
3/4 Cup Parmesan cheese, shredded
Bring 20oz of water to a boil. Break lasagna noodles in half, place in water and boil until noodles are tender. Drain noodles in colander.
Pour 2 tbsp olive oil in large frying pan. Heat pan on medium heat while you slice the peppers and onion. Cut peppers and onion into about 1/2 inch wide pieces. Cut the pepper pieces in half, creating about 1 1/2 inch long pieces. Cook on medium heat for 8-10 minutes stirring occasionally. Let some pieces brown. Remove from heat and pour veggies in colander to drain. Let set for about 5 minutes. Gently toss veggies in colander to let more oil drain out. Make sure the veggies are not full of oil.
Preheat oven to 375F. Using a 9×13 casserole or lasagna dish, begin layering lasagna.
1. Pour all of the browned veggies in bottom of the dish. Spread evenly
2. Layer of lasagna noodles
3. 3/4 cup tomato sauce from above spread evenly with back of the spoon
4. 1/2 cup shredded parmesan cheese
5. 2 cups shredded mozzarella cheese
6. 5 oz. fresh baby spinach spread evenly
7. 1 layer of lasagna noodles
8. 3.4 cup tomato sauce
9. 1.4 cup shredded parmesan cheese
10. 2 1/2 cups shredded mozzarella
Cover with foil, with the foil not touching the cheese. Bake at 375 for 45-50 minutes. Cheese should be totally melted. Let cool for five minutes prior to serving.
Freeze remaining sauce or serve with garlic bread or garlic sticks.
Pan: Large baking dish
Servings: 6 servings
Maybe your busy schedule prevents you from making traditional lasagna, but that doesn’t mean you have to miss out. This slow cooker recipe includes all your favorites while allowing you to step away for a while.
Submitted by: Harvey M. – Chicago, IL
1 24 oz. jar Dei Fratelli Marinara Pasta Sauce
1 28 oz. can Dei Fratelli Chopped Italian Tomatoes
1 lb. bulk sweet Italian sausage
12 no-boil lasagna noodles
15 oz. ricotta cheese
8 oz. shredded Italian cheese blend additional shredded Italian or parmesan cheese for garnish
Lightly coat the inside of a 4-quart (or larger) slow cooker with
non-stick cooking spray.
In a large skillet, cook the sausage over medium-high heat until brown. Break up the meat as it cooks. Stir in the marinara sauce and chopped Italian tomatoes. Remove from heat.
Place about 1/2 cup of the meat / marinara mixture in the bottom of the slow cooker (this will allow the bottom layer of noodles to properly cook).
Layer 4 of the noodles on top of the meat mixture. Top with 1/3 of the ricotta cheese, then 1/3 of the remaining meat / marinara mixture, and about 1/3 of the shredded cheese. That’s noodles, ricotta, meat/marinara/shredded cheese.
Repeat the layers two more times starting with the noodles.
Cover and cook on high-heat setting for up to 3 hours.
Let stand, uncovered, for about 15 minutes before serving.
Serve individual portions sprinkled with fresh parmesan or shredded Italian cheese blend. Freeze any slow cooker lasagna leftovers for up to 3 months in an airtight container.
Servings: 8 servings
Visit www.DeiFratelli.com/recipes for more delicious recipes made with your favorite tomatoes! And feel free to share a recipe or two of your own. They love hearing from people who love Dei Fratelli as much as they do! You can find Dei Fratelli at your local Kroger!