ARGENTINE LASAGNA RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 01 hours 25 minutes
Prep time: 30 minutes
Cook time: 55 minutes
Yield: 12 servings.
|1 pound ground beef|
|1 large sweet onion, chopped|
|1/2 pound sliced fresh mushrooms|
|1 garlic clove, minced|
|1 can (15 ounces) tomato sauce|
|1 can (6 ounces) tomato paste|
|1/4 teaspoon pepper|
|4 cups shredded part-skim mozzarella cheese, divided|
|1 jar (15 ounces) Alfredo sauce|
|1 carton (15 ounces) ricotta cheese|
|2-1/2 cups frozen peas, thawed|
|1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|1 package (9 ounces) no-cook lasagna noodles|
|Grated Parmesan cheese, optional|
- Preheat oven to 350°. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink, crumble beef; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside., In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach., Spread 1 cup meat sauce into a greased 13×9-in. baking dish. Layer with 4 noodles, 1-1/4 cups meat sauce and 1-1/4 cups spinach mixture. Repeat layers 3 times. Sprinkle with remaining 2 cups mozzarella cheese. (Pan will be full.), Cover and bake for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and, if desired, serve with Parmesan cheese.
Calories 406 calories, FatContent 18g fat (10g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 598mg sodium, CarbohydrateContent 33g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 28g protein.
ARGENTINIAN BEEF EMPANADAS RECIPE | BON APPÉTIT
oregano, and cayenne.
Provided by: Gaby Melian
Yield: Makes about 36
|3 Tbsp. extra-virgin olive oil, divided|
|2 lb. ground beef (20% fat)|
|2 medium onions, chopped|
|2 small red bell peppers, seeded, chopped|
|Kosher salt, freshly ground pepper|
|3 Tbsp. ground cumin|
|2 Tbsp. sweet paprika|
|1 Tbsp. dried oregano|
|¼ tsp. cayenne pepper|
|1½ cups low-sodium chicken stock or broth|
|2 tsp. sugar|
|½ cup raisins|
|3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)|
|½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise, divided|
- Heat 2 Tbsp. oil in a large pot over high. Cook 2 lb. ground beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
- Reduce heat to medium and cook 2 medium onions, chopped, 2 small red bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add 3 Tbsp. ground cumin, 2 Tbsp. sweet paprika, 1 Tbsp. dried oregano, and ¼ tsp. cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add 1½ cups low-sodium chicken stock or broth and reserved beef along with any accumulated juices to pot. Stir in 2 tsp. sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in ½ cup raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
Do Ahead: Beef filling can be made 3 days ahead. Keep chilled.
- Preheat oven to 375°. Let 3 packages Puff Pastry Dough for Empanadas sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round.
- Top with 2 olive halves. Brush water around half of outer edge of each round.
- Using plastic divider to help you, fold round over filling and pinch edges to seal.
- Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
- Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
Do Ahead: Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.