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Easy lasagna and Manicotti Recipe

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woodywoodduck View Drop Down

Joined: 15 September 2010
Location: Harrisburg PA
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    Posted: 22 September 2010 at 07:40
an Easy Lasagna and Manicotti Recipe which will turn out very good...
Simple to remember and make.
I used to work for a Local Italian Family...they owned a Nice Coat and Tie Resturant and a Pizzeria next to it that was not your Tipical Pizza Shop.
I started out at the Pizzeria as a Delivery Driver.
After 2 years of delivering Pizzas to folks, the Family Decided they were going to Stop Pizza Deliveries.  They gave the 5 of us who were Delivery Drivers a chance to learn the inside works and stay on and work at the Pizzeria.
I was the only 1 who choose to stay and learn the cooking skills (Yes there was Skills needed to work and cook inside the Pizzeria.)
We hade BBQ Baby Back Ribs, Lasagna, Manicotti, Pizzas--The Best was their White Pizza of which I have YET to find a pizza shop that can make a White Pizza like this Italian Family made!
Strombolis- Crab Strombolis(YEP REAL Crap Meat and a Secret sauce that I never learned the ingredients to) Cheese Steak Strombolis, about 10 different kinds of Stombolis, Pizza Dough Doughnuts, Subs of many different kinds, hand made meat balls that were out of this world, and I'm sure I'm missing a few other things I can not think of right now.
The Lasagna and Manicotti recipe was the same with 1 thing only different in the 2.
Lasagna and Manicotti -
32 ounces Ricotta Cheese
1 lb Mozzarella Cheese (Grated)
2 cups parmachan Cheese
2 eggs
Garlic Powder, Onion Powder, Sugar TO TASTE (When you add it you start out with 2 teasoopns Onion Powder 1 teaspoon garlic powder and 2 tablespoons sugar)
Mix it all up, if you like, do not all the Egg till you have Tasted the cheese mix.  if you feel it needs more onion powder, garlic powder or sugar, just add a little bit, 1.8 teaspoons of each as you add and mix and taste...
The Sugar, you should ONLY Taste a Hint of it, once it cooks the sugar will be stronger
the onion powder and garlic powder you do not want to be over bearing!
After you have it all mixed up, use it in a pastry back to fill either Manicotti Noodles or the Extra Large Stuffing Shells that look like Sea Shells.
if your making this into Manicotti, after done stuffinf the shells, use a good Pasta Sauce, your choice and cover the shells Reall good and have a nice coating UNDER them in the pan.
Cook at 350 for about 45 minutes or until all the cheese has melted real good.
Serve with Garlic Bread.
Get some Steak Ems thin cut steaks, at least a good pound and half...break them up and cook them till just done, DO NOT OVER COOK THEM!
Drain the oil from them and put into a bowl and mix your favorite pasta sauce with the meat real good.
Start out with a Lasagna Pan, put a good amount of pasta sauce in the bottom of the pan, then over lap a few lasagna noodles on the bottom, put some of the meat mix ontop of those noodles, now take more noodles and cross over top the meat mix, ontop of that lay out some of the cheese mix, then cross over again noodles, put meat mix ontop of those noodles, cross over with noodles again and add the remaining cheese mix and cross over that cheese mix with noodles and cover the top noodles with a good amount of pasta Sauce.
Cook at 350 till internal temp comes up to 165.
When you layer the noodles in the pan, criss cross them, layer then differenent then the layer then Lock everything in and it holds together when you go to cut it and take it from the pan to serve.
Serve with garlic Bread.
Simple Recipes but very good!
Doesn't take long to make...the Mozzarella Cheese, if you buy a 1 lb block and grate it at home, it is cheaper then buying the already Grated stuff in the bags!
It costs me only $15.00 to buy everything at the Local Grocery Store and make these and you can have left overs for a few days depending on how many people you have in your family eating...
Manicotti lasts 2 days in my House, Lasagna lasts 4 days with 4 people eating them!
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Boilermaker View Drop Down

Joined: 23 July 2010
Location: Marietta, GA
Status: Offline
Points: 680
Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 26 September 2010 at 14:11
Wow, that's sounds good.  I am going to try this recipe soon.
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