Best 2 Catellis 10 Layer Lasagna With Domenicas Sauce Recipes

Indulge in a taste of Italian tradition with our delectable Catelli's 10-Layer Lasagna, a culinary masterpiece that combines layers of tender pasta, rich and flavorful sauce, and a symphony of melted cheeses. This iconic dish, perfected by Domenica Catelli herself, features a homemade sauce made from scratch using the finest ingredients, ensuring an explosion of savory flavors in every bite. Alongside this lasagna recipe, discover a collection of equally enticing recipes, including a classic lasagna soup, a vegetarian lasagna roll-up, and a mini lasagna, each offering a unique take on this beloved dish. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you towards creating an unforgettable Italian feast that will tantalize taste buds and leave your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TEN-LAYER LASAGNA BOLOGNESE

Ten-Layer Lasagna Bolognese image

From the Emilia Romagna region of Italy, this lasagna has cured many poor spirits here stateside. Delicious as the original may be, my multi layered version, packed with veggies, addresses each area carefully to yield a dish you enjoy guilt free.

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3/4 tablespoon extra-virgin olive oil, plus more for greasing
8 ounces ground beef (80/20)
Kosher salt and freshly ground black pepper
20 basil leaves, torn into bite-size pieces
1 1/2 cups marinara sauce, such as Pomi
1 quart whole milk
1 tablespoon arrowroot
1/8 teaspoon freshly grated nutmeg
2 to 3 small zucchini, cut lengthwise into 1/8-inch-thick strips on a mandoline
6 ounces Parmigiano Reggiano
4 ounces no-boil lasagna sheets, such as Delallo's

Steps:

Preheat the oven to 375 degrees F.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
Remove from the oven, let stand for at least 5 minutes and then cut and serve.

SLOW-COOKER 12-LAYER LASAGNA

Slow-Cooker 12-Layer Lasagna image

What's more fun than 12 layers of pasta, cheese and luscious sauce? The best part about this recipe is that it makes enough to feed a crowd if you want to serve it at a party. You'll definitely be calling this easy and delectable dish a winner after eating it with your family!

Provided by Catherine McCord

Categories main-dish

Time 4h45m

Yield 12 servings

Number Of Ingredients 13

Ingredients

2 tablespoons oil
2 pounds dark meat ground turkey
1 small onion, diced
2 cloves garlic, minced
Two 28-ounce cans diced tomatoes, drained
Two 6-ounce cans tomato paste
1 tablespoon dried Italian herbs
2 teaspoons kosher salt
2 large eggs
3 cups low-fat cottage cheese
1 cup grated Parmesan cheese
16 ounces shredded mozzarella (4 to 5 cups)
1 pound dried lasagna noodles, uncooked

Steps:

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the turkey and cook until cooked through, breaking it up with a wooden spoon into bite-size pieces, about 5 minutes. Remove the turkey to a plate with a slotted spoon then pour off the liquid.
Add the remaining 1 tablespoon of oil to the saucepan, then the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 more minute.
Return the turkey to the saucepan, add the tomatoes, tomato paste, Italian herbs and salt. Stir and bring to a boil then cook until the sauce thickens slightly, 3 to 5 minutes.
Meanwhile, whisk the eggs in a medium bowl. Stir in the cottage and Parmesan cheeses.
In the slow cooker, spread a thin layer of the tomato sauce. Top with a single layer of the dried lasagna noodles (I break them into pieces and slightly overlap them to fit the pot), then 1/3 of the cottage cheese mixture, then 1/3 of the mozzarella (see Cook's Note). Repeat the layering, ending with mozzarella. Cover and cook on low for 4 to 6 hours.
Turn off the slow cooker, uncover and let rest for 20 minutes before serving. This will help the lasagna keep its shape.

Tips:

Fresh ingredients: Use the best quality ingredients for the best flavor. Fresh vegetables, herbs, and cheese will make a big difference.
Homemade sauce: If you have the time, making your own sauce from scratch is worth the effort. It will have a much richer and more complex flavor than store-bought sauce. You can use the recipe for Domenica's sauce from the article.
Don't overcook the pasta: Cook the pasta according to the package instructions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold up well in the lasagna.
Layer lasagna properly: When assembling the lasagna, make sure to layer the ingredients evenly. Start with a layer of sauce, then pasta, then cheese, and then repeat. This will help to ensure that each bite has a good balance of flavors and textures.
Use a variety of cheeses: Don't just use one type of cheese in your lasagna. Use a combination of different cheeses, such as mozzarella, ricotta, and Parmesan, to create a more complex flavor.
Let lasagna rest before serving: After baking the lasagna, let it rest for at least 15 minutes before serving. This will help the flavors to meld and the lasagna to set.

Conclusion:

Catelli's 10-Layer Lasagna with Domenica's Sauce is a delicious and impressive dish that is perfect for a special occasion. It is a bit time-consuming to make, but it is well worth the effort. With its rich and flavorful sauce, layers of pasta, cheese, and meat, this lasagna is sure to be a hit with everyone who tries it. We hope you enjoy this recipe and we encourage you to experiment with different ingredients and flavors to create your own unique lasagna.