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After the sauce simmered on low for an hour or so, Luke added the lasagna noodles to a nearby pot of boiling salted water to cook for three minutes.
Also called Greek lasagna, pastitsio is a layered, baked pasta dish with a creamy white sauce. Whole-grain pasta and low-fat cheese and milk give the casserole a healthy bent; make it in an oven ...
Broccoli Alfredo pasta gets a hearty addition of Italian chicken sausage and mozzarella cheese for a filling casserole. Get the recipe: Broccoli Alfredo Pasta Bake Related: 10 Crowd-Pleasing Baked ...
Lasagna cell – inadvertent corrosion caused by improper storage of lasagna; Lasagnette – a narrower form of the pasta; Lasagnotte; Lazanki – a type of small square- or rectangle-shaped pasta made in Poland and Belarus; Moussaka – a Mediterranean casserole that is layered in some recipes
Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb. The Greek version includes layers of meat and eggplant topped with a béchamel ("white") sauce and baked. The modern Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s.
1. Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain.
In a shallow bowl, whisk together eggs and buttermilk. Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs. Heat 2 tablespoons olive oil in over medium heat. Sauté eggplant until golden brown on each side; add additional oil as needed. Place on paper towel to drain.
Much like a casserole, the beauty of lasagna is that the assembly is the bulk of the work. The recipe can be made through step 6, covered, and refrigerated for up to 2 days.