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Three-Part Lasagne

Contributed By: June, NJ | See all of June's recipes
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Active Time:  1 Hour 30 Minutes
Total Time:  2 Hours 15 Minutes
  15 servings
Since there are three sections in the new lasagane pan, this recipe is a 'three-in-one.' Two lasagnes are made with the traditional noodles, while the third uses long slices of zucchini in place of the noodles.
RECIPE INGREDIENTS
Stress Free Marinara Sauce
makes 3 cups
1/4 cup extra virgin olive oil
4 cloves garlic, chopped (I actually used 4 fresh garlic scapes)
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
1 28-ounce can crushed Italian San Marzano tomatoes
1/2 teaspoon fine sea salt
freshly ground black pepper to taste
Pour the olive oil in a heated wide-topped sauce pan. Heat to medium.
Add garlic and herbs. Stir, making sure the garlic does not brown. Add tomatoes and simmer for 30 minutes.
Season with salt and pepper and cook for 10 minutes more. Set aside until ready to assemble the lasagne.
Zucchini “Lasagne”
Makes 5 generous servings
2 fresh, firm and fairly straight zucchini squash
10 ounces of cheese – I used fresh mozzarella and provolone
1 1/2 cups of Stress-Free Marinara
1/3 cup plain Panko crumbs
1/4 cup shredded Parmigiano Reggiano cheese
Trim both ends off zucchinis and slice lengthwise into several 1/3-inch-thick slices.
Place a dab of sauce on the bottom of one oiled section. Cut the zucchini slices to fit exactly. Place one layer on top of the sauce. Cover the zucchini with cheese slices, and then about 1/3 of the sauce. Make two more layers just like this.
Mix the crumbs and Parmigiano Reggiano cheese together and sprinkle evenly over the sauce.
Mushroom Lasagne
(for the 3-part Lasagne pan)
Makes 5 generous servings
1 pound mixed mushrooms (I used Cremini, Portobello, Morels & Porcini)
1/4 cup dried Porcini soaked in 1 1/4 cups water (strain and save the water)
6 tablespoons unsalted butter (3/4 stick)
1/2 cup unbleached flour
1 1/4 cups mushroom water
1/4 cup Fino Sherry
1 1/2 cups whole milk
1 large onion, peeled and chopped
Sea salt and freshly ground black pepper to taste
Soak the dried porcini until they resemble the fresh in texture. Strain them from their water, saving the liquid.
Melt the butter in a large sauté pan over medium heat. Add the mushrooms and cook until most
DIRECTIONS
Lasagne:


8 pieces top quality dried lasagne noodles


Cook the lasagna according to the package directions. (You can make your own noodles if you wish, but packaged lasagna is handier and works just as well here.) Rinse, drain well and set aside.


Heat the oven to 400 degrees F.


When all three compartments have been filled, cover the pan with heavy duty aluminum foil, shiny side in, and bake for 20 minutes. Remove the foil and continue baking for 25 more minutes or until the toppings are brown and bubbly.


To assemble the Mushroom Lasagne:


Makes 5 generous servings


2 cups Mushroom sauce


4 lasagne noodles


10 ounces cheese of choice (I used provolone)


Shaved slices of Pecorino Romano for topping


Place a dab of sauce on the bottom of one oiled section. Place one noodle on top the sauce. Put a layer of cheese on next, followed by 1/2 cup of the mushroom sauce. Repeat this 3 more times.


Top with thinly shaved slices of Pecorino Romano.


To assemble the Tomato Lasagne:


Makes 5 generous servings


2 cups Stress-Free Marinara


4 lasagne noodles


10 ounces cheese of choice (I used both fresh and fresh smoked mozzarella)


1/3 cup plain Panko crumbs


1/4 cup shredded Parmigiano Reggiano cheese


Place a dab of sauce on the bottom of one oiled section. Place one noodle on top the sauce. Put a layer of cheese on next, followed by 1/2 cup of the marinara. Repeat this 3 more times.


Mix the crumbs and Parmigiano Reggiano cheese together and sprinkle evenly over the sauce.


Date Added: 07/20/2010
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