I mean simple - i don't want to run around the supermarket looking for things with funny names :) and then spend the evening putting together a huge list of ingrediants. Please help :)Anyone have a simple Lasagna recipe?
The recipe I use is from the Dinner Doctor cookbook. Super easy and good!
You need:
1 pound ground beef
2 jars pasta sauce, or 1 3lb jar
9 lasagna noodles (no-boil kind)
1 container ricotta cheese (15 oz.)
3 cups shredded cheese (Italian blend, or motzarella)
1. Preheat oven to 375
2. Brown ground beef. Add pasta sauce to meat. Stir.
3. Spoon ground beef to cover bottom of 13x9 baking dish (glass or ceramic is best).
4. Arrange 3 lasagna noodles side by side on top of meat mixture. Top noodles with 1/3 of ricotta cheese, followed by 1 c of shredded cheese.
5. Continue layering meat-noodles-ricotta-cheese two more times.
6. Cover with foil. Bake about 40 minutes. Let sit about 5 minutes covered, then serve.
ENJOY!Anyone have a simple Lasagna recipe?
Ingredients:
2 jars of chunky pasta sauce
250g ricotta cheese
300g mozzarella cheese
500g beef mince
1 capsicum
1 eggplant
lasagna noodles (quantity depends on size of baking dish and size of sheets, approx 6 ';normal sized'; sheets)
4 table spoons of butter
1/4 cup of flour
1.5 cups of milk
A bit of pepper, maybe some herbs
First, start the oven up to 200C so that by the time you finish preparing the lasagna it should be ready to go. Chop up the eggplant and capsicum, and cook the mince with a bit of pepper. Add herbs if you feel like it.
Then, in a rectagle baking dish, spread a bit of pasta sauce on the bottom, enough to cover. Lay lasagna sheets. Spread 125g (half) of the ricotta cheese, and 125g of mozzarella cheese. Spread half mince, half capsicum, half eggplant (see a pattern here?).
Cover with lasagna sheets, cover with sauce, and add the rest of the ';half of'; stuff again. Keep about 50g of mozzarella cheese, you'll need it for the white cheesy sauce later. Cover with lasagna sheets again, and add remaining pasta sauce.
Now we'll make the white cheesy sauce. Put the remaining ingredients (butter, milk, flour, cheese) into a saucepan and heat on low heat until it's nice and thick. Then pour it on the top of the lasagna.
Cover with aluminium foil (shiny side down!), and put into the oven for an hour. Once it's done, take it out and let it stand for a bit, and then enjoy!!!
this is easy to make and taste great
OK you need regatta cheese and provolone and 1pk Italian sausages about 2lbs ground beef are veal lasagna noddles i don't know what there called and prego or reago sauce whatever you like better
boil noddles then while that boiling
take grounded meat and sausage and brown in a pan
once browned take out the sausage and slice about half inch think place on the side take the rego sauce add to grounded meat add salt and pepper to taste add a teaspoon of sugar if u like to take out the sour taste add a little oregano then take noddles line your tray one layer of noddles add ground meat and sauce and then sausage and cheese continue with each layer until u use all the ingredient put it in the oven for about 1 hr or until browned
yeah my bro made lasagna and he put sauce in it. it tased really good. not just any sauce, chillie sauce and sweet chillie sauce together. tasted nice as. i wanted more but i was full. get sauce that has like a 63% chillie in the ingredients. and add everything else that you would to make lasagna.
If you buy jars of red and white sauce. they very often have easy to follow and simple recipes on them. And as you will already be in the supermarket buying the sauce you know you wont forget to buy anything!!
Stouffers
jk, this is what you need:
lasagne noodles
ground beef or turkey
spaghetti sauce
mozzerela cheese
that's as simple as you can get it
if you want a little something extra, get some ricotta cheese and parmesan cheese
Try these, really easy to follow:
http://www.videojug.com/tag/lasagne
Ya Stoffers, they make a good one and It's cheaper then making it yourself.
Go to betty crocker.com and type in lasagna. They have some simple ones there.
Thursday, December 24, 2009
Old Bob Evans Easy Lasagna Recipe? Out of the old cook book, which asks for ricotta cheese flavored with herb?
This is not the latest recipe listed on the web and website. An old Bob Evans recipe that calls for the ricotta to be spiced with oregano and/or basil. I lost the cook book! Please save me!Old Bob Evans Easy Lasagna Recipe? Out of the old cook book, which asks for ricotta cheese flavored with herb?
I know that this is not the recipe you are looking for, but if you subsitute Bob Evans sausage for the ground beef, leave out the Parmesan, and subsitute more Mozzarella for the Provolone it might be pretty close.
BAKED LASAGNA
1 lb. lasagna noodles
1 lb. ground beef
4 c. (32 oz.) spaghetti sauce
1 1/2 lbs. shredded Mozzarella
1 1/2 lbs. shredded Provolone
2 lbs. Ricotta
2 eggs
1/3 c. grated Parmesan
Oregano
Italian seasoning
1. Boil noodles; drain on paper towels; set aside.
2. Brown ground beef; add to 3 cups sauce; set aside.
3. Mix Ricotta, eggs, 1/4 cup Parmesan, 1/2 cup Mozzarella, 1/2 cup Provolone, 1/2 teaspoon oregano, 1/4 teaspoon Italian seasoning; set aside.
4. Mix remaining Mozzarella, Provolone; set aside.
5. Cover bottom of 13x9x2 inch baking dish with 1/2 cup plain sauce.
6. Layer noodles, Ricotta mixture, shredded cheese, meat sauce, repeat; end with noodles.
7. Cover noodles with 1/2 cup sauce, sprinkle remaining cheese and garnish with oregano.
8. Bake covered 1 hour at 450 degrees, additional 10 minutes uncovered.Old Bob Evans Easy Lasagna Recipe? Out of the old cook book, which asks for ricotta cheese flavored with herb?
You confused his recipe for rigatoni and the lasagna !
Here is the rigatoni. I think you remembered this one.
-----
Rigatoni
2 pounds Bob Evans Farms Italian Dinner Sausage Links
2 medium onions, sliced
3 green bell peppers, sliced
3 red bell peppers, sliced
3 garlic cloves, minced
1 tablespoon sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
Salt and black pepper to taste
1 can (1quart) crushed Italian plum tomatoes, undrained
1 pound rigatoni pasta, cooked according to package directions and drained
chopped fresh parsley (optional)
Cut sausage into 1'; pieces. Cook in large saucepan over medium-high heat until well browned. Remove sausage to paper towels; set aside. Drain off all but 录 cup drippings. Add all remaining ingredients except tomatoes, pasta and parsley to drippings. Cook and stir until vegetables are tender. Stir in reserved sausage and tomatoes with juice. Bring to a boil. Reduce heat to low; simmer 15 minutes. Serve over hot pasta. Garnish with chopped parsley, if desired. Refrigerate leftovers.
--------------------------------------鈥?br>
This is the Bob Evans recipe for lasagna. Enjoy.
INGREDIENTS
* 1 pound Bob Evans or Owens庐 Italian Sausage Roll
* 1 (26 ounce) jar chunky pasta sauce
* 1 (8 ounce) package oven ready lasagna noodles
* 1 (15 ounce) container ricotta cheese
* 4 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
DIRECTIONS
1. Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce.
2. Preheat oven to 375 degrees F. Spread 3/4 cup sauce into bottom of 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese, 1 cup mozzarella and 3/4 cup sauce. Repeat layers two more times. Add last 3 noodles. Top with remaining sauce and Parmesan cheese.
3. Cover and bake 35 to 40 minutes or until noodles are tend
I know that this is not the recipe you are looking for, but if you subsitute Bob Evans sausage for the ground beef, leave out the Parmesan, and subsitute more Mozzarella for the Provolone it might be pretty close.
BAKED LASAGNA
1 lb. lasagna noodles
1 lb. ground beef
4 c. (32 oz.) spaghetti sauce
1 1/2 lbs. shredded Mozzarella
1 1/2 lbs. shredded Provolone
2 lbs. Ricotta
2 eggs
1/3 c. grated Parmesan
Oregano
Italian seasoning
1. Boil noodles; drain on paper towels; set aside.
2. Brown ground beef; add to 3 cups sauce; set aside.
3. Mix Ricotta, eggs, 1/4 cup Parmesan, 1/2 cup Mozzarella, 1/2 cup Provolone, 1/2 teaspoon oregano, 1/4 teaspoon Italian seasoning; set aside.
4. Mix remaining Mozzarella, Provolone; set aside.
5. Cover bottom of 13x9x2 inch baking dish with 1/2 cup plain sauce.
6. Layer noodles, Ricotta mixture, shredded cheese, meat sauce, repeat; end with noodles.
7. Cover noodles with 1/2 cup sauce, sprinkle remaining cheese and garnish with oregano.
8. Bake covered 1 hour at 450 degrees, additional 10 minutes uncovered.Old Bob Evans Easy Lasagna Recipe? Out of the old cook book, which asks for ricotta cheese flavored with herb?
You confused his recipe for rigatoni and the lasagna !
Here is the rigatoni. I think you remembered this one.
-----
Rigatoni
2 pounds Bob Evans Farms Italian Dinner Sausage Links
2 medium onions, sliced
3 green bell peppers, sliced
3 red bell peppers, sliced
3 garlic cloves, minced
1 tablespoon sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
Salt and black pepper to taste
1 can (1quart) crushed Italian plum tomatoes, undrained
1 pound rigatoni pasta, cooked according to package directions and drained
chopped fresh parsley (optional)
Cut sausage into 1'; pieces. Cook in large saucepan over medium-high heat until well browned. Remove sausage to paper towels; set aside. Drain off all but 录 cup drippings. Add all remaining ingredients except tomatoes, pasta and parsley to drippings. Cook and stir until vegetables are tender. Stir in reserved sausage and tomatoes with juice. Bring to a boil. Reduce heat to low; simmer 15 minutes. Serve over hot pasta. Garnish with chopped parsley, if desired. Refrigerate leftovers.
--------------------------------------鈥?br>
This is the Bob Evans recipe for lasagna. Enjoy.
INGREDIENTS
* 1 pound Bob Evans or Owens庐 Italian Sausage Roll
* 1 (26 ounce) jar chunky pasta sauce
* 1 (8 ounce) package oven ready lasagna noodles
* 1 (15 ounce) container ricotta cheese
* 4 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
DIRECTIONS
1. Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce.
2. Preheat oven to 375 degrees F. Spread 3/4 cup sauce into bottom of 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese, 1 cup mozzarella and 3/4 cup sauce. Repeat layers two more times. Add last 3 noodles. Top with remaining sauce and Parmesan cheese.
3. Cover and bake 35 to 40 minutes or until noodles are tend
Lasagna seems too hard to make so please JUST GIVE ME SOME easy EASY recipes PLEASE im tired of eating out?
anything really really beginner because ive never cooked before and i wanted to know how to make lasagna but all the goat chees and riccota cheese??? well i dont know were or how to get them and it just makes it seem even Harder so please just give me some easy recipes that even little kids could do and maybe i could start growing from there
thank you
%26amp; sorry for asking so many questionsLasagna seems too hard to make so please JUST GIVE ME SOME easy EASY recipes PLEASE im tired of eating out?
the way i make lasagna is very simple, but everyone who's tasted it loves it.
Ingredients:
16 oz Cottage cheese (or ricotta, if you prefer)
1 egg
1 pack frozen spinach (or the fresh kind if you prefer)
1 package of oven-ready noodles
salt and pepper
Italian sausage (or ground beef)
1 jar of marinara sauce
1 16 oz pkg of mozzarella and Parmesan cheeses
combine:
cottage cheese, spinach, egg, and salt and pepper.
Fry your sausage in a little water, forming the meat into little 'meatballs'.
Now the assembly:
lay the noodles (no need to cook them) on the bottom of a baking dish. Spread the cottage cheese mixture over the noodles. Put some of the meat on top of that. Put a few spoonfuls of sauce over the meat. sprinkle with the mozzarella cheese. Now repeat the process, finishing with mozzarella on top. Drizzle with olive oil cover with aluminum foil or a lid, and bake. 45 minutes @ 350F. Take the cover off for the last 10 minutes of baking. allow to cool before serving.
enjoy, its simple!Lasagna seems too hard to make so please JUST GIVE ME SOME easy EASY recipes PLEASE im tired of eating out?
Hope it comes out good! i promise its so easy and delicious.
thanks for picking my answer!
good luck!!! Report Abuse
TROPICAL CHICKEN SALAD
1 lb boneless skinless chicken breasts (cut into 1/2 inch strips)
2 tablespoons blackening seasoning
1 tablespoon canola oil or vegetable oil
5 ounces mixed baby greens (4 cups)
1 mango , peeled, pitted and diced (1 cup)
1/2 medium red onion , sliced (3/4 cup)
1 small red bell pepper , chopped (1/2 cup)
2/3 cup raspberry vinaigrette dressing
Directions
1Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken. Seal bag and shake until chicken is evenly coated.
2Heat oil in nonstick skillet over medium-high heat. Cook chicken 7-10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
3Toss salad greens, mango, onion and bell pepper in large bowl; divide among four plates. Top with chicken. Drizzle with vinaigrette.
Buy a box of lasagne sheets, buy ground beef and an onion, then cheat and buy the sauces! Shops own brand pasta sauce and a cheese sauce, then follow the recipe on the lasagne box.
Lasagna made properly IS a hard dish for a beginner. Let me tell you what I threw together for my supper at wok tonight and maybe it will give you some ideas.
Cheese ravioli with alfredo, mushrooms, red peppers and peas. Frozen cheese ravioli (you could use beef if you eat meat), cook according to directions. Frozen peas-steam in microwave. Roasted red pepper from a jar, sliced. Bertolli alfredo sauce with mushrooms from a jar. After the peas are cooked, while still hot, add sliced red pepper and sauce-pour over cooked ravioli. Serve with green salad and crusty bread. Everybody at work was exclaiming how they wish they had time to cook! I like to cook but I told them how I made it o they could get the idea that good food doesn't have to be complicated or time consuming. You could substitute another type of sauce for the alfredo-it's just what I had. Frozen zucchini instead of peas, fresh green pepper instead of red (microwave in a liitle water or oil to cook). Hopefully you get the idea. Don't try things with bunches of ingredients or complicated techniques at first-start with the basics. Do spaghetti with meat sauce before lasagna, a good basic roast chicken before duck a'la orange or coq au vin. Most of all, enjoy yourself!
boil noodles. let them cool. fry hamburger add sauce spice to taste. take a carton of cottage cheese (i use the big one), 2 eggs (for the big one), and a bag of shredded cheese. mix together, all but a little of the shredded cheese. put a little sauce than noodles, cheese mixture, sauce, noodles, cheese, sauce (u get the picture. on the top add the rest of the shredded cheese u did not use b4. bake at 350 for 45 minutes with foil. take foil off bake for 15 minutes. that is it. it is simple, the easiest one i have ever made. and my nieces help me with it everytime and they are only 8 6 and 4
freezer aisle of grocery
Meals in a bag, usually make 12 meals, chicken voila! OR stouffers , bertolli, or there are others too. Super fast and easy as can be
~or~
take a chicken breast, buy spice mix from spice aisle (ie:lemon pepper, or paul prudhommes poultry majic, or whatever floats your boat) and sprinkle it on chicken (or instead use about 1/4 c marinade avail usually on condiment aisle), put into a folded foil pouch with veggies of choice (froz or fresh) , add a cpl pats of butter, or few spoons of olive oil, seal pouch completely around all edges. place in a pan in an oven at 350 for about 30 min, turning once carefully halfway thru.
Be sure not to get steam burned when taking out of oven, open it and cut chicken at thickest part to be sure its done to your liking. if so enjoy!
Just go into you local grocery store, head to the cold isle, and look for those cheeses. Cottage cheese and ricotta cheese are usually close to each other.
If you want a really super simple pasta dish:
Spaghetti bake
Cook desired spaghetti
Mix with you favorite spaghetti sauce
Bake in a cake pan(or similar) at 375 for about 30 minutes.
Top with shredded motzerella/cheddar/4 cheese blend(choose one)
Bake another 10-15 minute(or until cheese is melted)
Serve as is with parmesean cheese(shake cheese) on the side
Buy Stouffers frozen lasagne, it taste just like homemade.
lasagna is not hard to make, and it freezes beautifully. also tastes better the next day
1. make or buy white sauce (it's basically butter, flour and milk), you'll need about a litre.
2. fry your mince. I use about 750g. Add an onion, tomato, and any spices you have - pasta spice, oreganum, basil, what ever.
3. buy lasagne sheets.
4. layer it all. white sauce at the bottom, then lasagne. mince, lasagne. white sauce, lasagne. have either mince or white sauce as your last layer.
5. sprinkle with cheese. I usually just use chedder.
6. freeze or, or refridgerate it if you want to
7. bake 180 C for about 30 minutespalm oil
thank you
%26amp; sorry for asking so many questionsLasagna seems too hard to make so please JUST GIVE ME SOME easy EASY recipes PLEASE im tired of eating out?
the way i make lasagna is very simple, but everyone who's tasted it loves it.
Ingredients:
16 oz Cottage cheese (or ricotta, if you prefer)
1 egg
1 pack frozen spinach (or the fresh kind if you prefer)
1 package of oven-ready noodles
salt and pepper
Italian sausage (or ground beef)
1 jar of marinara sauce
1 16 oz pkg of mozzarella and Parmesan cheeses
combine:
cottage cheese, spinach, egg, and salt and pepper.
Fry your sausage in a little water, forming the meat into little 'meatballs'.
Now the assembly:
lay the noodles (no need to cook them) on the bottom of a baking dish. Spread the cottage cheese mixture over the noodles. Put some of the meat on top of that. Put a few spoonfuls of sauce over the meat. sprinkle with the mozzarella cheese. Now repeat the process, finishing with mozzarella on top. Drizzle with olive oil cover with aluminum foil or a lid, and bake. 45 minutes @ 350F. Take the cover off for the last 10 minutes of baking. allow to cool before serving.
enjoy, its simple!Lasagna seems too hard to make so please JUST GIVE ME SOME easy EASY recipes PLEASE im tired of eating out?
Hope it comes out good! i promise its so easy and delicious.
thanks for picking my answer!
good luck!!! Report Abuse
TROPICAL CHICKEN SALAD
1 lb boneless skinless chicken breasts (cut into 1/2 inch strips)
2 tablespoons blackening seasoning
1 tablespoon canola oil or vegetable oil
5 ounces mixed baby greens (4 cups)
1 mango , peeled, pitted and diced (1 cup)
1/2 medium red onion , sliced (3/4 cup)
1 small red bell pepper , chopped (1/2 cup)
2/3 cup raspberry vinaigrette dressing
Directions
1Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken. Seal bag and shake until chicken is evenly coated.
2Heat oil in nonstick skillet over medium-high heat. Cook chicken 7-10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
3Toss salad greens, mango, onion and bell pepper in large bowl; divide among four plates. Top with chicken. Drizzle with vinaigrette.
Buy a box of lasagne sheets, buy ground beef and an onion, then cheat and buy the sauces! Shops own brand pasta sauce and a cheese sauce, then follow the recipe on the lasagne box.
Lasagna made properly IS a hard dish for a beginner. Let me tell you what I threw together for my supper at wok tonight and maybe it will give you some ideas.
Cheese ravioli with alfredo, mushrooms, red peppers and peas. Frozen cheese ravioli (you could use beef if you eat meat), cook according to directions. Frozen peas-steam in microwave. Roasted red pepper from a jar, sliced. Bertolli alfredo sauce with mushrooms from a jar. After the peas are cooked, while still hot, add sliced red pepper and sauce-pour over cooked ravioli. Serve with green salad and crusty bread. Everybody at work was exclaiming how they wish they had time to cook! I like to cook but I told them how I made it o they could get the idea that good food doesn't have to be complicated or time consuming. You could substitute another type of sauce for the alfredo-it's just what I had. Frozen zucchini instead of peas, fresh green pepper instead of red (microwave in a liitle water or oil to cook). Hopefully you get the idea. Don't try things with bunches of ingredients or complicated techniques at first-start with the basics. Do spaghetti with meat sauce before lasagna, a good basic roast chicken before duck a'la orange or coq au vin. Most of all, enjoy yourself!
boil noodles. let them cool. fry hamburger add sauce spice to taste. take a carton of cottage cheese (i use the big one), 2 eggs (for the big one), and a bag of shredded cheese. mix together, all but a little of the shredded cheese. put a little sauce than noodles, cheese mixture, sauce, noodles, cheese, sauce (u get the picture. on the top add the rest of the shredded cheese u did not use b4. bake at 350 for 45 minutes with foil. take foil off bake for 15 minutes. that is it. it is simple, the easiest one i have ever made. and my nieces help me with it everytime and they are only 8 6 and 4
freezer aisle of grocery
Meals in a bag, usually make 12 meals, chicken voila! OR stouffers , bertolli, or there are others too. Super fast and easy as can be
~or~
take a chicken breast, buy spice mix from spice aisle (ie:lemon pepper, or paul prudhommes poultry majic, or whatever floats your boat) and sprinkle it on chicken (or instead use about 1/4 c marinade avail usually on condiment aisle), put into a folded foil pouch with veggies of choice (froz or fresh) , add a cpl pats of butter, or few spoons of olive oil, seal pouch completely around all edges. place in a pan in an oven at 350 for about 30 min, turning once carefully halfway thru.
Be sure not to get steam burned when taking out of oven, open it and cut chicken at thickest part to be sure its done to your liking. if so enjoy!
Just go into you local grocery store, head to the cold isle, and look for those cheeses. Cottage cheese and ricotta cheese are usually close to each other.
If you want a really super simple pasta dish:
Spaghetti bake
Cook desired spaghetti
Mix with you favorite spaghetti sauce
Bake in a cake pan(or similar) at 375 for about 30 minutes.
Top with shredded motzerella/cheddar/4 cheese blend(choose one)
Bake another 10-15 minute(or until cheese is melted)
Serve as is with parmesean cheese(shake cheese) on the side
Buy Stouffers frozen lasagne, it taste just like homemade.
lasagna is not hard to make, and it freezes beautifully. also tastes better the next day
1. make or buy white sauce (it's basically butter, flour and milk), you'll need about a litre.
2. fry your mince. I use about 750g. Add an onion, tomato, and any spices you have - pasta spice, oreganum, basil, what ever.
3. buy lasagne sheets.
4. layer it all. white sauce at the bottom, then lasagne. mince, lasagne. white sauce, lasagne. have either mince or white sauce as your last layer.
5. sprinkle with cheese. I usually just use chedder.
6. freeze or, or refridgerate it if you want to
7. bake 180 C for about 30 minutes
Does anyone have a good vegan lasagna recipe that doesn't use tofu?
I'd like to cook a lasagna for dinner tonight but don't want to use tofu (it's difficult to get hold of in my area and it always tastes awful when i cook with it!)
Does anyone have a good recipe for a vegan lasagna which is tofu-free?
Thanks!Does anyone have a good vegan lasagna recipe that doesn't use tofu?
Vegan Lasagna -- Just OMIT the Tofu. In it's place add some fresh vegetables like eggplant, squash or whatever YOU like.
INGREDIENTS
2 tablespoons olive oil
1 1/2 cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon salt
ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained
DIRECTIONS
Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
Preheat the oven to 400 degrees F (200 degrees C).
Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles.
Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.Does anyone have a good vegan lasagna recipe that doesn't use tofu?
Enjoy the wholesome goodness of my world famous carrot and broccoli lasagna:
4 cups chopped broccoli
2 cups chopped wholesome carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
DIRECTIONS
1.Steam broccoli and wholesome carrots till tender.
2.Boil lasagna noodles.
3.In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
4.To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
5.To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
6.Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes!
I've made a raw-vegan lasagna that used thinly sliced zuccini for the noodles and a sauce made out of 2 tomatos, 12 sun-dried tomatos, 1 date, 2 cloves of garlic,1/4c olive oil, some parsley, sea salt and pepper. I've never tried it cooked, but I'm sure you could.
Check out www.therawchef.com Russel James has a really great recipe. You even make your own nut cheeses.
use soya mince instead
or brown lentils
Does anyone have a good recipe for a vegan lasagna which is tofu-free?
Thanks!Does anyone have a good vegan lasagna recipe that doesn't use tofu?
Vegan Lasagna -- Just OMIT the Tofu. In it's place add some fresh vegetables like eggplant, squash or whatever YOU like.
INGREDIENTS
2 tablespoons olive oil
1 1/2 cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon salt
ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained
DIRECTIONS
Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
Preheat the oven to 400 degrees F (200 degrees C).
Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles.
Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.Does anyone have a good vegan lasagna recipe that doesn't use tofu?
Enjoy the wholesome goodness of my world famous carrot and broccoli lasagna:
4 cups chopped broccoli
2 cups chopped wholesome carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
DIRECTIONS
1.Steam broccoli and wholesome carrots till tender.
2.Boil lasagna noodles.
3.In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
4.To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
5.To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
6.Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes!
I've made a raw-vegan lasagna that used thinly sliced zuccini for the noodles and a sauce made out of 2 tomatos, 12 sun-dried tomatos, 1 date, 2 cloves of garlic,1/4c olive oil, some parsley, sea salt and pepper. I've never tried it cooked, but I'm sure you could.
Check out www.therawchef.com Russel James has a really great recipe. You even make your own nut cheeses.
use soya mince instead
or brown lentils
Need the best Lasagna recipe?
and also ';secret'; tips - like, how do you keep the noodles on top from getting hard? Or in what order do you prefer the layers? Mine always seems so usual, so bland, so dry, like not real tomato-ey and juicy! Help!Need the best Lasagna recipe?
everyone always tells me I make the best lasagne. Just to let you know, this recipie isn't exact because I usually don't measure anything...
1-2 jars spaghetti sauce (depending on how much you're making)
a box of lasagne noodles
ricotta cheese, one of the larger containers, i think its a quart or something.
1 bag of pizza blend shredded cheese (mozzerella and provalone)
shaker of parmesan and romano cheese blend
anything else you want to put in it, i put italian style sausage in it, the kind that's like ground beef. I cook that first with a little garlic before I put it in.
Just to let you know, I do not cook my lasagne noodles. When i do cook them, it always turns out really watery.
cover the bottom of the pan with sauce, put a layer of noodles, then put half of the ricotta cheese down. on top of that, put about a third of the bad of mozerrella, then sprinkle it with parmesan and romano. then i add the sausage. Then, put some more sauce. Repeat one more time. On top of the last layer of noodles, pour the rest of the sauce, but make sure it covers all the noodles or the top ones won't get cooked. then put the rest of the mozzerella and sprinkle some romano and parmesan. cover with foil, bake at 350 for an hour. check to make sure the noodles are done. if they are not, cook it another 15-20 minutes. yummy.
another thing i have tried that turned out really good was using 1 jar of spagetti sauce and 1 jar of alfredo sauce.
also, sprinkle some italian seasoning over each layer of cheese and on the top, that gives it some extra something.Need the best Lasagna recipe?
Olive Garden 5 Cheese Lasagna
Olive Garden Lasagna
***ALFREDO SAUCE***
1/2 pound sweet or salted butter
12 ounces heavy cream
fresh ground white pepper
1 1/2 cups fresh parmesan -- grated
18 slices mozzarella cheese -- 1/2oz ea
***RICOTTA CHEESE MIX***
1 pint ricotta cheese
2 ounces romano -- grated
3 ounces mozzarella -- shredded
2 tablespoons green onions -- sliced
2 teaspoons fresh parsley -- chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/4 cups alfredo sauce -- cooled
***VEGETABLE MIX***
4 cups broccoli florets
2 cups carrots; sliced 1/4'; -- chopped
4 cups mushrooms -- sliced 1/4';
2 cups red bell peppers -- diced
1 cup green bell pepper -- diced
1 cup yellow onion -- diced
2 cups zucchini -- sliced
lasagna strips
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely ';al dente'; and drain.
ALFREDO SAUCE-Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.
RICOTTA CHEESE MIX- Combine all ingredients in a bowl and blend thoroughly with a rubber spatula.
Set aside at room temp.
VEGETABLES-Combine all veggies and mix well. ASSEMBLY-Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish.
COOKING-Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375F oven for about an hour or until the internal temp is 165F. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served
ok well i cook the (recipe also on back of noodle box)
NO COOK NOODLES LASAGNA
1 lb. ground beef
1 (15 1/2 oz.) jar spaghetti sauce
6 oz. (1 1/2 c. shredded) Mozzarella cheese
2 eggs
1 1/2 c. cream style cottage cheese
1/4 c. grated Parmesan cheese
1 tsp. dried oregano
9 lasagna noodles
3/4 c. hot water
Brown ground beef in skillet over medium high heat. (You may also cook it in microwave). Pour off grease. Add jar of spaghetti sauce to ground beef, scraping jar with rubber spatula. Stir with spoon until all blended. Set aside. Shred Mozzarella cheese, put aside 1 cup of cheese.
Crack eggs and beat lightly. Add cottage cheese, Parmesan cheese, and the 1 cup of Mozzarella cheese. Add the 1 teaspoon dried oregano, crushing it between your fingers. Mix all ingredients well.
Turn oven to 350 degrees. Place 3 uncooked lasagna noodles in a 12 x 7 1 2/ x 2 inch baking dish. Measure 1 1/3 cups of the meat mixture; using a rubber spatula, spread it over the noodles.
Use a spoon to spread about half of the egg cheese mixture over the meat mixture. Place 3 more uncooked noodles on top of the egg cheese mixture. Measure another 1 1/3 cups of meat mixture and spread it over the noodles. Spread remaining egg cheese mixture over meat. Top with 3 more uncooked noodles and the remaining meat mixture.
Measure hot water. Pour into the baking dish, pouring around all 4 edges of the dish. Cover the dish with aluminum foil. Press foil to sides to seal.
Bake for 1 1/4 hours. Remove, and carefully pull foil off (the steam is hot!). Sprinkle with remaining 1/2 cup shredded Mozzarella cheese. Let stand for 10 minutes before serving.
Buy Stouffer's frozen lasagna. They even have a family size. It is delicious. You can find it in the freezer section at the grocery store. It comes in three sizes.
Michael Angelo has a good frozen lasagna too.
Italys Pastas.
When creating a lasagna, start with the main ingredient (ragu, vegetables, seafood, etc.), add a layer of bechamel, then one layer of pasta sheets and then the main ingredient again. Continue until the oven dish is full. End with a layer of pasta, spread some bechamel on top and sprinkle the cheese over it.
Some recipes call for the bechamel to be mixed through the ragu or tomato sauce, while others tell you to layer it between the pasta and the ragu. This seems to be based on personal preference and taste.
Besides sprinkling cheese on top of the lasagna, it's also a good idea to mix some through the bechamel sauce, to give the lasagna some cheese flavor throughout, instead of just on top. Turn the heat off under the bechamel sauce before adding the cheese, or the sauce will become rubbery.
When it comes to the pasta dough there is a choice between home-made pasta and store bought dried pasta. Since dried pasta is made with just water and flour and home made fresh pasta usually includes eggs, there is a distinct difference in flavour and texture. The main difference, however, comes from ease of use. Making pasta from scratch can be a lengthy process and takes some practice to get it right. Fresh pasta also needs to be precooked before assembling the lasagne. See the pasta page for a fresh pasta recipe.
Dried pasta is usually precooked, so it can be put in to the oven dish straight out of the packet.
In the US, pasta sheets generally have a curvy surface. Outside the US, they are almost always flat.
*************************
Here is a recipe for traditional lasagna.
Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
3 lbs Minced beef
4 cloves of garlic, finely chopped or crushed
1 can chopped plum tomatoes
10-15 basil leaves, chopped or torn (or 1 tsp dried basil)
1/2 tsp dried oregano
5 crushed black peppercorns (or to taste)
1 tsp sea salt (or to taste)
1/2 tsp sugar
One pack of lasagna sheets
1 1/2 pints Bechemel Sauce *
Finely grated parmesan
* Bechemel Sauce:
1/4 cup (4 Tablespoons) butter
1/4 cup flour
2 cups milk
Salt, white pepper, and nutmeg, as desired
Melt the butter in a sauce pan. Add the flour and whisk together over medium heat for 2-3 minutes. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
Add hot milk and whisk to combine.
Add the salt, white pepper, and nutmeg, and heat till just simmering.
If desired, you may bring the sauce to a boil; once the b茅chamel sauce has come to a boil, lower the heat to low and very slowly simmer for about 45 minutes. Stir it often with a whisk to avoid sticking to the bottom. Do not allow the sauce to brown. The longer the sauce is simmered, the smoother it becomes due to the cooking and swelling of the starch grains
Preparation:
Heat the olive oil in a heavy base or non-stick pan over a medium-high heat. If the oil browns, turn the heat down. Add the onion and fry until golden brown.
Increase heat to high and add the meat and garlic. Fry until brown. Minced/ground beef takes some time to cook well. Fry until there is little moisture left in the pan. If necessary, spoon out any excess fat. Add the tomatoes, cover the pan and lower the heat and simmer for 20 minutes. Meanwhile, prepare the bechemel sauce.
Pre-heat the oven to 375 f.
Mix the basil, oregano, salt %26amp; pepper in to the ragu.
Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of bechemel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough bechemel sauce left to cover the top layer of pasta.
Sprinkle the grated parmesan over the top.
Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.
everyone always tells me I make the best lasagne. Just to let you know, this recipie isn't exact because I usually don't measure anything...
1-2 jars spaghetti sauce (depending on how much you're making)
a box of lasagne noodles
ricotta cheese, one of the larger containers, i think its a quart or something.
1 bag of pizza blend shredded cheese (mozzerella and provalone)
shaker of parmesan and romano cheese blend
anything else you want to put in it, i put italian style sausage in it, the kind that's like ground beef. I cook that first with a little garlic before I put it in.
Just to let you know, I do not cook my lasagne noodles. When i do cook them, it always turns out really watery.
cover the bottom of the pan with sauce, put a layer of noodles, then put half of the ricotta cheese down. on top of that, put about a third of the bad of mozerrella, then sprinkle it with parmesan and romano. then i add the sausage. Then, put some more sauce. Repeat one more time. On top of the last layer of noodles, pour the rest of the sauce, but make sure it covers all the noodles or the top ones won't get cooked. then put the rest of the mozzerella and sprinkle some romano and parmesan. cover with foil, bake at 350 for an hour. check to make sure the noodles are done. if they are not, cook it another 15-20 minutes. yummy.
another thing i have tried that turned out really good was using 1 jar of spagetti sauce and 1 jar of alfredo sauce.
also, sprinkle some italian seasoning over each layer of cheese and on the top, that gives it some extra something.Need the best Lasagna recipe?
Olive Garden 5 Cheese Lasagna
Olive Garden Lasagna
***ALFREDO SAUCE***
1/2 pound sweet or salted butter
12 ounces heavy cream
fresh ground white pepper
1 1/2 cups fresh parmesan -- grated
18 slices mozzarella cheese -- 1/2oz ea
***RICOTTA CHEESE MIX***
1 pint ricotta cheese
2 ounces romano -- grated
3 ounces mozzarella -- shredded
2 tablespoons green onions -- sliced
2 teaspoons fresh parsley -- chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/4 cups alfredo sauce -- cooled
***VEGETABLE MIX***
4 cups broccoli florets
2 cups carrots; sliced 1/4'; -- chopped
4 cups mushrooms -- sliced 1/4';
2 cups red bell peppers -- diced
1 cup green bell pepper -- diced
1 cup yellow onion -- diced
2 cups zucchini -- sliced
lasagna strips
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely ';al dente'; and drain.
ALFREDO SAUCE-Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.
RICOTTA CHEESE MIX- Combine all ingredients in a bowl and blend thoroughly with a rubber spatula.
Set aside at room temp.
VEGETABLES-Combine all veggies and mix well. ASSEMBLY-Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish.
COOKING-Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375F oven for about an hour or until the internal temp is 165F. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served
ok well i cook the (recipe also on back of noodle box)
NO COOK NOODLES LASAGNA
1 lb. ground beef
1 (15 1/2 oz.) jar spaghetti sauce
6 oz. (1 1/2 c. shredded) Mozzarella cheese
2 eggs
1 1/2 c. cream style cottage cheese
1/4 c. grated Parmesan cheese
1 tsp. dried oregano
9 lasagna noodles
3/4 c. hot water
Brown ground beef in skillet over medium high heat. (You may also cook it in microwave). Pour off grease. Add jar of spaghetti sauce to ground beef, scraping jar with rubber spatula. Stir with spoon until all blended. Set aside. Shred Mozzarella cheese, put aside 1 cup of cheese.
Crack eggs and beat lightly. Add cottage cheese, Parmesan cheese, and the 1 cup of Mozzarella cheese. Add the 1 teaspoon dried oregano, crushing it between your fingers. Mix all ingredients well.
Turn oven to 350 degrees. Place 3 uncooked lasagna noodles in a 12 x 7 1 2/ x 2 inch baking dish. Measure 1 1/3 cups of the meat mixture; using a rubber spatula, spread it over the noodles.
Use a spoon to spread about half of the egg cheese mixture over the meat mixture. Place 3 more uncooked noodles on top of the egg cheese mixture. Measure another 1 1/3 cups of meat mixture and spread it over the noodles. Spread remaining egg cheese mixture over meat. Top with 3 more uncooked noodles and the remaining meat mixture.
Measure hot water. Pour into the baking dish, pouring around all 4 edges of the dish. Cover the dish with aluminum foil. Press foil to sides to seal.
Bake for 1 1/4 hours. Remove, and carefully pull foil off (the steam is hot!). Sprinkle with remaining 1/2 cup shredded Mozzarella cheese. Let stand for 10 minutes before serving.
Buy Stouffer's frozen lasagna. They even have a family size. It is delicious. You can find it in the freezer section at the grocery store. It comes in three sizes.
Michael Angelo has a good frozen lasagna too.
Italys Pastas.
When creating a lasagna, start with the main ingredient (ragu, vegetables, seafood, etc.), add a layer of bechamel, then one layer of pasta sheets and then the main ingredient again. Continue until the oven dish is full. End with a layer of pasta, spread some bechamel on top and sprinkle the cheese over it.
Some recipes call for the bechamel to be mixed through the ragu or tomato sauce, while others tell you to layer it between the pasta and the ragu. This seems to be based on personal preference and taste.
Besides sprinkling cheese on top of the lasagna, it's also a good idea to mix some through the bechamel sauce, to give the lasagna some cheese flavor throughout, instead of just on top. Turn the heat off under the bechamel sauce before adding the cheese, or the sauce will become rubbery.
When it comes to the pasta dough there is a choice between home-made pasta and store bought dried pasta. Since dried pasta is made with just water and flour and home made fresh pasta usually includes eggs, there is a distinct difference in flavour and texture. The main difference, however, comes from ease of use. Making pasta from scratch can be a lengthy process and takes some practice to get it right. Fresh pasta also needs to be precooked before assembling the lasagne. See the pasta page for a fresh pasta recipe.
Dried pasta is usually precooked, so it can be put in to the oven dish straight out of the packet.
In the US, pasta sheets generally have a curvy surface. Outside the US, they are almost always flat.
*************************
Here is a recipe for traditional lasagna.
Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
3 lbs Minced beef
4 cloves of garlic, finely chopped or crushed
1 can chopped plum tomatoes
10-15 basil leaves, chopped or torn (or 1 tsp dried basil)
1/2 tsp dried oregano
5 crushed black peppercorns (or to taste)
1 tsp sea salt (or to taste)
1/2 tsp sugar
One pack of lasagna sheets
1 1/2 pints Bechemel Sauce *
Finely grated parmesan
* Bechemel Sauce:
1/4 cup (4 Tablespoons) butter
1/4 cup flour
2 cups milk
Salt, white pepper, and nutmeg, as desired
Melt the butter in a sauce pan. Add the flour and whisk together over medium heat for 2-3 minutes. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
Add hot milk and whisk to combine.
Add the salt, white pepper, and nutmeg, and heat till just simmering.
If desired, you may bring the sauce to a boil; once the b茅chamel sauce has come to a boil, lower the heat to low and very slowly simmer for about 45 minutes. Stir it often with a whisk to avoid sticking to the bottom. Do not allow the sauce to brown. The longer the sauce is simmered, the smoother it becomes due to the cooking and swelling of the starch grains
Preparation:
Heat the olive oil in a heavy base or non-stick pan over a medium-high heat. If the oil browns, turn the heat down. Add the onion and fry until golden brown.
Increase heat to high and add the meat and garlic. Fry until brown. Minced/ground beef takes some time to cook well. Fry until there is little moisture left in the pan. If necessary, spoon out any excess fat. Add the tomatoes, cover the pan and lower the heat and simmer for 20 minutes. Meanwhile, prepare the bechemel sauce.
Pre-heat the oven to 375 f.
Mix the basil, oregano, salt %26amp; pepper in to the ragu.
Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of bechemel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough bechemel sauce left to cover the top layer of pasta.
Sprinkle the grated parmesan over the top.
Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.
Do you use eggs in a lasagna recipe?
You don't have to use an egg, but it holds the cheese mixture together so it doesn't goo out the sides when ya cut it. That is the only reason for using the egg. It's not for flavor or anything like that. No one can tell if you add the egg or not, really...sorta a waste of an egg if ya ask me. Sometimes I do, sometimes I don't.Do you use eggs in a lasagna recipe?
yes I mix two with the ricotta cheese. 1/2 cup Parmesan and 1/2 cup shredded MozzarellaDo you use eggs in a lasagna recipe?
Never. It's made with a good spaghetti sauce recipe and mozzarella cheese, it doesn't need any eggs.
no way are eggs added to a traditional or a descent lasagna
Yes, mix one into the ricotta cheese
yes I mix two with the ricotta cheese. 1/2 cup Parmesan and 1/2 cup shredded MozzarellaDo you use eggs in a lasagna recipe?
Never. It's made with a good spaghetti sauce recipe and mozzarella cheese, it doesn't need any eggs.
no way are eggs added to a traditional or a descent lasagna
Yes, mix one into the ricotta cheese
Lasagna recipe with no Tomato Sauce, but tomato paste and canned plum tomatoes?
I don't have tomato sauce, but I do have tomato paste and canned plum tomatoes. I don't like the vegetarian lasagna, and won't be putting in any mushrooms, spinach or carrots. Any recipe suggestions?Lasagna recipe with no Tomato Sauce, but tomato paste and canned plum tomatoes?
Tomato paste + canned plum tomatoes = tomato sauce. So that gives you more options...Lasagna recipe with no Tomato Sauce, but tomato paste and canned plum tomatoes?
http://recipes.wikia.com/wiki/Mom_Marcon鈥?/a>
Here's an idea if you're looking for a meat sauce:
Put a little olive oil in a pot and and brown up ground beef. Remove the meat and add minced onions to sweat. Then add the meat back in and stir together, adding the tomato paste. Let cook for about 5 minutes, stirring occasionally. Add the plum tomatoes from the can, but i would recommend first crushing them up if you like a finer sauce. Once all that is in the pot, just stir occasionally until the sauce has reduced. Season with salt and pepper. Good luck!
Tomato paste + canned plum tomatoes = tomato sauce. So that gives you more options...Lasagna recipe with no Tomato Sauce, but tomato paste and canned plum tomatoes?
http://recipes.wikia.com/wiki/Mom_Marcon鈥?/a>
Here's an idea if you're looking for a meat sauce:
Put a little olive oil in a pot and and brown up ground beef. Remove the meat and add minced onions to sweat. Then add the meat back in and stir together, adding the tomato paste. Let cook for about 5 minutes, stirring occasionally. Add the plum tomatoes from the can, but i would recommend first crushing them up if you like a finer sauce. Once all that is in the pot, just stir occasionally until the sauce has reduced. Season with salt and pepper. Good luck!
I need and easy and not time consuming Lasagna Recipe for tomorrow?
what do i need to make it ??
i already have shreded mozzarela cheese ,spagethi sause and lasagna noddles what kind of meat do i need ???
i dont like beef can i use pork instead ??I need and easy and not time consuming Lasagna Recipe for tomorrow?
Easy Way Lasagna
9 lasagna noodles
1 jar spaghetti sauce
8 ounces cottage cheese
1 egg
3/4 cup parmesan cheese
3 cups mozzarella cheese, grated
In 13x9 pan, spoon a little of the sauce.
Place 3 lasagna noodles on the sauce.
Mix cottage cheese, egg, and parmesan cheese in a bowl.
Spread 1/3 of this over noodles.
Add 1/3 of the sauce.
Sprinkle with 1 cup mozzerella.
Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce.
Add 1 cup more mozzarella cheese.
One more time, do the layers.
Bake in 350* oven for about 1 hour.
Top should be light brown and bubbly.I need and easy and not time consuming Lasagna Recipe for tomorrow?
Taco Lasagna
This is an easy microwave recipe with a Mexican twist. Try it with some hot bread and a green salad for a filling meal, if desired.
PREP TIME 10 Min
COOK TIME 10 Min
INGREDIENTS
11 ounces lasagna noodles
1 pound ground beef
24 ounces spagetti sauce
1/2 cup water
1 (1 ounce) package taco seasoning mix
8 cups shredded Cheddar cheese (or if you don't have it, try mozzarela)
1/2 cup crushed tortilla chips
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.
In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers.
Cover with plastic wrap and microwave for 10 minutes. Remove from microwave, uncover and let stand for 5 minutes.
Sprinkle tortilla chips over the top; serve
Sure. I've made lasagna with venison and turkey as well as pork and beef.
I use Barilla no bake pasta; the recipe I follow is on the box. Try it!
since you hab all of the above ingredient except meat..u can use pork actually. First, season the minced pork wif some salt and pepper then saute it in a nice hot pan filled with some oil.Then add in the spagethi sauce and taste.If not up to the desired taste u wan,add some salt and pepper.Take a pot of hot water,add some oil and some salt,then wait for the water to boil.when the water starts to boil,throw in any kind of pasta and start to countdown 7mins.stir occasionally.When the pasta is cooked,blench it in a pot of cold water to stop the inner heat.Take a alumin. containter(rectangle) shape, first layer is pasta follow by the sauce then pasta again then sauce again.Until fill almost to the brim,add in mozerlla and put inside a toaster and toast for abt 3mins to 4mins.
First of al, you do NOT have to cook the noodles first. Having them in the pan for 45 minutes with sauce is all you need.
So all you really need if you are not interested in great lasagne, and just want them fast, is to do the layers in the right order. Nothing needs to be prepared, just buy the ingredients and layer
easy lasagna...ok.....i've done both...the long and fresh...and the simple....this is my easy
get the no bake noodles...they work just fine
marinara sauce...whatever brand you like...i use ragu in this situation...just what i grew up with
italian sausage i use sweet(but whatever you like)...a must...this is the thing that will make it taste as though it cooked from scratch....bulk or links...whichever is cheapest... if links...just slice the casing lengthwise then get the meat...in a pan...saute with minced garlic....you can use jarred if you want...a bit of red pepper...brown and crumble...takes maybe 5 minues...it's going to cook in the oven too....ricotta...my rule of thumb...1 egg to every 15 oz....so we'll go with that...egg,ricotta,parm,mozz,(maybe 2/3 lb) mix together...the other 1/3 for the top....s%26amp;p...a bit of sauce at the bottom of a 13x9...noodles, then sauce..then cheese mixture...noodles,sauce,cheese mixture...top layer...sauce...remaining mozz...parm sprinkle....dabs of butter to make nice and brown....375....about 35 minutes...warm...cooler...45-1 hr...cover the first 20 minutes or so...take foil off to allow browning for the remaining time...let rest at least....15-20 minutes...hope this helps
Things You'll Need
Groceries
Chef's Knives
Baking Pans
Cheese Graters
Colanders
Cutting Boards
Measuring Cups
Measuring Spoons
Saucepans
Stockpots
Wooden Spoons
Several large basil leaves
1/3 - 1/4 c. extra-virgin olive oil
1 garlic clove cut in half
1 can (12-16 oz.) tomato sauce
salt
1 (16-oz.) box lasagna noodles
8 oz. shredded mozzarella cheese
8 oz. grated Parmesan cheese
8 to 12 oz. ricotta cheese
Steps
1Step OneCrush basil leaves by breaking or tearing them with your fingers. Set aside.
2Step TwoWarm extra-virgin olive oil in a saucepan, and add one garlic clove cut in half. Allow clove to sizzle for three to four minutes without letting it get too brown. Remove the garlic.
3Step ThreeAdd tomato sauce to the hot oil and stir. Add crushed basil leaves.
4Step FourPut on very low heat, cover and allow to simmer for 30 minutes, stirring occasionally.
5Step FiveAs the tomato sauce simmers, fill a large pasta pot with 4 to 5 quarts water and a large pinch of salt. Bring to a boil.
6Step SixCarefully place lasagna noodles in the boiling water and stir occasionally to ensure noodles do not stick together. Cook until al dente (slightly chewy).
7Step SevenDrain the noodles, but don't rinse them.
8Step EightGenerously oil the bottom of your 10-by-18-inch baking dish.
9Step NineCover the bottom of the pan with lasagna noodles.
10Step TenSpread sauce over noodles with a spoon and top with a little of each cheese.
11Step Eleven Repeat layers until pan is full, saving most of the cheese for the top.
12Step Twelve Top with remaining sauce and cheese.
13Step Thirteen Cover and bake at 350 degrees for 20 minutes. (You may need to cover the lasagna for the first 10 minutes to melt the cheese, then uncover it for the last 10 minutes to brown it.)
14Step Fourteen Let stand 10 minutes before serving.
Tips %26amp; Warnings
Lasagna is a flexible dish: Try adding a pound of cooked veal, chicken, ground pork or ground beef to the sauce.
Make vegetarian lasagna by chopping leftover vegetables and adding them to the sauce.
Add or subtract cheeses to taste. You can even use cottage cheese or cheddar cheese.
Garnish lasagna with finely chopped Italian parsley. (Italian parsley has flat leaves, rather than curly ones, and has a stronger flavor than regular parsley.)
The cheese may burn if the lasagna is baked uncovered for longer than 10 minutes.
the best (and easiest one) that I've found is on the back of the Mueller's lasagna noodles box... it's a recipe where you don't have to cook the noodles. Here's the link... :0)
You can use pork sausage or just ground pork or even ground turkey, or basically about any ground or shredded meat. There are recipes for the lasagna on the noodle ox that are pretty basic, and easy. You can also buy ';ready to bake'; noodles, that you don't even have to boil. Pick up some ricotta cheese, or cottage cheese, and parmesean.
Ground pork works great too. Or better yet, get mild Italian sausage... it's already Italian seasoned. I also add pepperoni and bacon to mine. For a little extra good cheesiness, get a 16 oz. package of ricotta cheese and mix in an egg with it. Spread this on a couple of your layers ( on top of noodles, under the meat or it will be hard to spread it).
Good luck!
i already have shreded mozzarela cheese ,spagethi sause and lasagna noddles what kind of meat do i need ???
i dont like beef can i use pork instead ??I need and easy and not time consuming Lasagna Recipe for tomorrow?
Easy Way Lasagna
9 lasagna noodles
1 jar spaghetti sauce
8 ounces cottage cheese
1 egg
3/4 cup parmesan cheese
3 cups mozzarella cheese, grated
In 13x9 pan, spoon a little of the sauce.
Place 3 lasagna noodles on the sauce.
Mix cottage cheese, egg, and parmesan cheese in a bowl.
Spread 1/3 of this over noodles.
Add 1/3 of the sauce.
Sprinkle with 1 cup mozzerella.
Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce.
Add 1 cup more mozzarella cheese.
One more time, do the layers.
Bake in 350* oven for about 1 hour.
Top should be light brown and bubbly.I need and easy and not time consuming Lasagna Recipe for tomorrow?
Taco Lasagna
This is an easy microwave recipe with a Mexican twist. Try it with some hot bread and a green salad for a filling meal, if desired.
PREP TIME 10 Min
COOK TIME 10 Min
INGREDIENTS
11 ounces lasagna noodles
1 pound ground beef
24 ounces spagetti sauce
1/2 cup water
1 (1 ounce) package taco seasoning mix
8 cups shredded Cheddar cheese (or if you don't have it, try mozzarela)
1/2 cup crushed tortilla chips
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.
In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers.
Cover with plastic wrap and microwave for 10 minutes. Remove from microwave, uncover and let stand for 5 minutes.
Sprinkle tortilla chips over the top; serve
Sure. I've made lasagna with venison and turkey as well as pork and beef.
I use Barilla no bake pasta; the recipe I follow is on the box. Try it!
since you hab all of the above ingredient except meat..u can use pork actually. First, season the minced pork wif some salt and pepper then saute it in a nice hot pan filled with some oil.Then add in the spagethi sauce and taste.If not up to the desired taste u wan,add some salt and pepper.Take a pot of hot water,add some oil and some salt,then wait for the water to boil.when the water starts to boil,throw in any kind of pasta and start to countdown 7mins.stir occasionally.When the pasta is cooked,blench it in a pot of cold water to stop the inner heat.Take a alumin. containter(rectangle) shape, first layer is pasta follow by the sauce then pasta again then sauce again.Until fill almost to the brim,add in mozerlla and put inside a toaster and toast for abt 3mins to 4mins.
First of al, you do NOT have to cook the noodles first. Having them in the pan for 45 minutes with sauce is all you need.
So all you really need if you are not interested in great lasagne, and just want them fast, is to do the layers in the right order. Nothing needs to be prepared, just buy the ingredients and layer
easy lasagna...ok.....i've done both...the long and fresh...and the simple....this is my easy
get the no bake noodles...they work just fine
marinara sauce...whatever brand you like...i use ragu in this situation...just what i grew up with
italian sausage i use sweet(but whatever you like)...a must...this is the thing that will make it taste as though it cooked from scratch....bulk or links...whichever is cheapest... if links...just slice the casing lengthwise then get the meat...in a pan...saute with minced garlic....you can use jarred if you want...a bit of red pepper...brown and crumble...takes maybe 5 minues...it's going to cook in the oven too....ricotta...my rule of thumb...1 egg to every 15 oz....so we'll go with that...egg,ricotta,parm,mozz,(maybe 2/3 lb) mix together...the other 1/3 for the top....s%26amp;p...a bit of sauce at the bottom of a 13x9...noodles, then sauce..then cheese mixture...noodles,sauce,cheese mixture...top layer...sauce...remaining mozz...parm sprinkle....dabs of butter to make nice and brown....375....about 35 minutes...warm...cooler...45-1 hr...cover the first 20 minutes or so...take foil off to allow browning for the remaining time...let rest at least....15-20 minutes...hope this helps
Things You'll Need
Groceries
Chef's Knives
Baking Pans
Cheese Graters
Colanders
Cutting Boards
Measuring Cups
Measuring Spoons
Saucepans
Stockpots
Wooden Spoons
Several large basil leaves
1/3 - 1/4 c. extra-virgin olive oil
1 garlic clove cut in half
1 can (12-16 oz.) tomato sauce
salt
1 (16-oz.) box lasagna noodles
8 oz. shredded mozzarella cheese
8 oz. grated Parmesan cheese
8 to 12 oz. ricotta cheese
Steps
1Step OneCrush basil leaves by breaking or tearing them with your fingers. Set aside.
2Step TwoWarm extra-virgin olive oil in a saucepan, and add one garlic clove cut in half. Allow clove to sizzle for three to four minutes without letting it get too brown. Remove the garlic.
3Step ThreeAdd tomato sauce to the hot oil and stir. Add crushed basil leaves.
4Step FourPut on very low heat, cover and allow to simmer for 30 minutes, stirring occasionally.
5Step FiveAs the tomato sauce simmers, fill a large pasta pot with 4 to 5 quarts water and a large pinch of salt. Bring to a boil.
6Step SixCarefully place lasagna noodles in the boiling water and stir occasionally to ensure noodles do not stick together. Cook until al dente (slightly chewy).
7Step SevenDrain the noodles, but don't rinse them.
8Step EightGenerously oil the bottom of your 10-by-18-inch baking dish.
9Step NineCover the bottom of the pan with lasagna noodles.
10Step TenSpread sauce over noodles with a spoon and top with a little of each cheese.
11Step Eleven Repeat layers until pan is full, saving most of the cheese for the top.
12Step Twelve Top with remaining sauce and cheese.
13Step Thirteen Cover and bake at 350 degrees for 20 minutes. (You may need to cover the lasagna for the first 10 minutes to melt the cheese, then uncover it for the last 10 minutes to brown it.)
14Step Fourteen Let stand 10 minutes before serving.
Tips %26amp; Warnings
Lasagna is a flexible dish: Try adding a pound of cooked veal, chicken, ground pork or ground beef to the sauce.
Make vegetarian lasagna by chopping leftover vegetables and adding them to the sauce.
Add or subtract cheeses to taste. You can even use cottage cheese or cheddar cheese.
Garnish lasagna with finely chopped Italian parsley. (Italian parsley has flat leaves, rather than curly ones, and has a stronger flavor than regular parsley.)
The cheese may burn if the lasagna is baked uncovered for longer than 10 minutes.
the best (and easiest one) that I've found is on the back of the Mueller's lasagna noodles box... it's a recipe where you don't have to cook the noodles. Here's the link... :0)
You can use pork sausage or just ground pork or even ground turkey, or basically about any ground or shredded meat. There are recipes for the lasagna on the noodle ox that are pretty basic, and easy. You can also buy ';ready to bake'; noodles, that you don't even have to boil. Pick up some ricotta cheese, or cottage cheese, and parmesean.
Ground pork works great too. Or better yet, get mild Italian sausage... it's already Italian seasoned. I also add pepperoni and bacon to mine. For a little extra good cheesiness, get a 16 oz. package of ricotta cheese and mix in an egg with it. Spread this on a couple of your layers ( on top of noodles, under the meat or it will be hard to spread it).
Good luck!
Anyone know a good meat lasagna recipe?
I want any easy one to make!!Anyone know a good meat lasagna recipe?
This recipe does not include the ricotta cheese and is just as good!!!
Ingredients
1 pkg Lasagna noodles
1 Medium jar of spaghetti sauce
1 bag Shredded mozarella cheese
1 bag Shredded Italian mix cheese
2 lbs Lean hamburger meat
Garlic salt and seasonings of your choice
Cook lasagna noodles according to directions on package. Brown the hamburger meat and a dash or two of garlic salt or your choice of seasonings. Preheat oven to 350. Mix hamburger meat with spaghetti sauce and put thin layer on bottom of 9x13 baking dish. Add layer of pasta noodles. Add layer of spaghetti sauce mixture, mozarella, Italian mix, then noodles. Repeat until dish is full. Ending with a thin layer of cheese. Bake for about 45 minutes. Remove from oven and let cool for 10 minutes before serving.Anyone know a good meat lasagna recipe?
MEAT LASAGNA
10 lasagna noodles
1 1/2 lbs. ground beef
1 (32 oz.) jar marinara sauce
4 eggs
1/2 tsp. onion powder
Salt, pepper, garlic powder and celery salt to taste
1/2 pt. pareve milk
3 tbsp. butter
Boil noodles until tender. Rinse and drain. Brown ground beef in a skillet. Add sauce (reserving small amount) and spices and simmer. Mix pareve milk with eggs. Pour reserved sauce into bottom of 8x12 inch greased casserole. Layer noodles, meat sauce and eggs mixture. Place small bits of butter between layers. End with noodles. Cover. Bake at 350 degrees for 1 1/2 hours. Serves 6-8.
I make mine off the top of my head so I could not type it up but here are some pointers. ricotta cheese, put an egg in it and parsley mix it......... a cup of good red wine in sauce. use Italian sausage and cook up ground beef too,,,,,,, when you layer your ricotta I put light powdered garlic powder on my cheese and use several Italian cheese already mixed in bag........ you can make your sauce from scratch or use a good upper crust jar stuff......... go to (all recipes.com )for idea or (food tv .com) hope this helps.......or (all about.com)
Easy Meat Lasagna
Ingredients
1/2 pound lean ground beef
1/2 pound Italian sausage, casing removed
2 jars (26 ounces each) spaghetti sauce, divided
2 eggs
2 containers (15 ounces each) ricotta cheese
1 package (8 ounces) shredded mozzarella cheese, divided
1 tablespoon McCormick庐 Garlic %26amp; Italian Herb
1 teaspoon McCormick庐 Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon McCormick庐 Ground Black Pepper
9 lasagna noodles, uncooked
1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 350掳F. Brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Stir 4 cups spaghetti sauce into meat mixture. Reserve remaining spaghetti sauce for serving.
2. Beat eggs in large bowl. Add ricotta cheese, 1 1/2 cups mozzarella cheese, Garlic Blend, parsley, salt and pepper; mix well.
3. Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
4. Bake 45 minutes. Remove foil. Bake additional 15 minutes or until noodles are tender. Let stand 15 minutes before cutting. Serve with reserved spaghetti sauce.
MEAT LASAGNA
introduction
Not the most modern recipe, but some things need to be done the old-fashioned way in order to taste good and so I decided to provide to you our original family recipe. There has been a lot of tinkering with this classic in recent years 鈥?crunchy vegetables, canned soup, low-fat ingredients 鈥?yuck! Something had to be done to restore its dignity, so I decided to take action. Here you go:
ingredients
Lasagna Sauce Ingredients
Vegetable oil
2 cans crushed tomatoes
1 lb ground sirloin
1-2 tablespoons minced parsley
1-2 tablespoons minced Chopped basil
1 clove garlic, chopped
Salt and pepper
Lasagna Ingredients
1 recipe lasagna sauce
1 box curly-edged lasagna noodles
1-2 lbs. mozzarella, shredded (not pre-shredded)
2 lbs. ricotta
2 eggs
1-2 tablespoons minced parsley
Salt and pepper
Grated parmesan cheese
preparation
Make the sauce:
Heat a little oil in a pot and brown the ground sirloin. Once it's broken up and almost cooked through, add two cans of crushed tomatoes, and seasonings to taste (parsley, garlic, salt, pepper, basil). Simmer on very low uncovered for about an hour.
Make the lasagna:
Preheat oven to 350掳F
Meanwhile, cook the lasagna noodles al dente. Carefully lift out each noodle by hand and lay them out on the counter. This way they won't break. Once they're cool, overlap them a little to save room while assembling.
Mix together ricotta, eggs, parsley, garlic, and salt and pepper to taste.
Shred mozzarella with a box grater or in a food processor.
Assemble the lasagna:
Be sure to have the cheeses at hand and ready. Sauce the bottom of a lasagna pan. Layer with noodles, sauce, cheeses, and a little more sauce. Repeat until all noodles are used. Sprinkle a little more mozzarella and grated cheese on the top, and a bit more sauce.
Bake the lasagna:
Bake at 350 degrees until cooked through, hot, and bubbly 鈥?about 45 minutes. You can also store assembled uncooked lasagna in the refrigerator overnight and bake it the next day.
No need to cook the noodles first, and only 240 calories per serving.
4 cups spaghetti sauce (less than 4 g fat per 4 oz)
2 cups low-fat ricotta cheese
1 cup low fat cottage cheese
2 tablespoons dried parsley
1 teaspoon chopped garlic
4 ounces grated part-skim mozzarella cheese
3/4 lb uncooked lasagna noodles
1/4 cup parmesan cheese
Preheat oven to 350 degrees F.
Spray a 9-inch by 13-inch pan with non-stick coating.
Mix Ricotta cheese, cottage cheese, parsley, and garlic.
Pour 1 cup of sauce in bottom of pan.
Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
Spread 1/2 of the cheese mixture over the noodles.
Top with 1/2 of the mozzarella cheese.
Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese.
Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
Sprinkle with Parmesan cheese.
Bake, covered tightly with aluminum foil for one hour.
(This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).
This one is great...different because of the white sauce - enjoy!
White Sauce Lasagna
1 pound ground beef
1 large onion, chopped
1 can tomatoes with liquid, cut up (14 1\2 oz.)
2 tablespoons tomato paste
1 beef bouillon cube
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 1/4 cups shredded mozzarella cheese, divided
12 uncooked lasagna noodles
In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add tomatoes, tomato paste, bouillon, and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Meanwhile, melt butter in medium saucepan; stir in flour, salt, and pepper. Add milk gradually; bring to boil, stirring constantly. Reduce heat and cook for 1 minute. Remove from the heat and stir in half of the cheese; set aside. Pour half of meat sauce into and ungreased 9 x 13 x 2 baking dish. Cover with half of the lasagna noodles. Cover with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. Cover and bake at 400 degrees for 40 minutes or until the noodles are done.
I love this recipe! It always turns out great, takes half the prep time, and you can forget about it and walk away!
Crockpot Lasagna
1 lb ground beef or turkey, browned and drained
8 lasagna noodles, uncooked
1 (28 ounce) jar spaghetti sauce, any flavor
1 teaspoon oregano or italian seasoning
1/3 cup water
1 (1 small) can sliced mushroom (optional)
1 small onion, chopped (optional)
15 ounces ricotta cheese
2 cups mozzarella cheese, shredded (I like pepper jack for the extra spice!)
Break noodles into pieces and place in bottom of greased crockpot.
Stir seasoning into browned meat and place atop lasagna noodles.
Layer half sauce and water/half mushrooms/half ricotta cheese/half mozzarella cheese over meat.
Repeat layers.
Cover and cook on low for 5 hours.palm oil
This recipe does not include the ricotta cheese and is just as good!!!
Ingredients
1 pkg Lasagna noodles
1 Medium jar of spaghetti sauce
1 bag Shredded mozarella cheese
1 bag Shredded Italian mix cheese
2 lbs Lean hamburger meat
Garlic salt and seasonings of your choice
Cook lasagna noodles according to directions on package. Brown the hamburger meat and a dash or two of garlic salt or your choice of seasonings. Preheat oven to 350. Mix hamburger meat with spaghetti sauce and put thin layer on bottom of 9x13 baking dish. Add layer of pasta noodles. Add layer of spaghetti sauce mixture, mozarella, Italian mix, then noodles. Repeat until dish is full. Ending with a thin layer of cheese. Bake for about 45 minutes. Remove from oven and let cool for 10 minutes before serving.Anyone know a good meat lasagna recipe?
MEAT LASAGNA
10 lasagna noodles
1 1/2 lbs. ground beef
1 (32 oz.) jar marinara sauce
4 eggs
1/2 tsp. onion powder
Salt, pepper, garlic powder and celery salt to taste
1/2 pt. pareve milk
3 tbsp. butter
Boil noodles until tender. Rinse and drain. Brown ground beef in a skillet. Add sauce (reserving small amount) and spices and simmer. Mix pareve milk with eggs. Pour reserved sauce into bottom of 8x12 inch greased casserole. Layer noodles, meat sauce and eggs mixture. Place small bits of butter between layers. End with noodles. Cover. Bake at 350 degrees for 1 1/2 hours. Serves 6-8.
I make mine off the top of my head so I could not type it up but here are some pointers. ricotta cheese, put an egg in it and parsley mix it......... a cup of good red wine in sauce. use Italian sausage and cook up ground beef too,,,,,,, when you layer your ricotta I put light powdered garlic powder on my cheese and use several Italian cheese already mixed in bag........ you can make your sauce from scratch or use a good upper crust jar stuff......... go to (all recipes.com )for idea or (food tv .com) hope this helps.......or (all about.com)
Easy Meat Lasagna
Ingredients
1/2 pound lean ground beef
1/2 pound Italian sausage, casing removed
2 jars (26 ounces each) spaghetti sauce, divided
2 eggs
2 containers (15 ounces each) ricotta cheese
1 package (8 ounces) shredded mozzarella cheese, divided
1 tablespoon McCormick庐 Garlic %26amp; Italian Herb
1 teaspoon McCormick庐 Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon McCormick庐 Ground Black Pepper
9 lasagna noodles, uncooked
1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 350掳F. Brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Stir 4 cups spaghetti sauce into meat mixture. Reserve remaining spaghetti sauce for serving.
2. Beat eggs in large bowl. Add ricotta cheese, 1 1/2 cups mozzarella cheese, Garlic Blend, parsley, salt and pepper; mix well.
3. Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
4. Bake 45 minutes. Remove foil. Bake additional 15 minutes or until noodles are tender. Let stand 15 minutes before cutting. Serve with reserved spaghetti sauce.
MEAT LASAGNA
introduction
Not the most modern recipe, but some things need to be done the old-fashioned way in order to taste good and so I decided to provide to you our original family recipe. There has been a lot of tinkering with this classic in recent years 鈥?crunchy vegetables, canned soup, low-fat ingredients 鈥?yuck! Something had to be done to restore its dignity, so I decided to take action. Here you go:
ingredients
Lasagna Sauce Ingredients
Vegetable oil
2 cans crushed tomatoes
1 lb ground sirloin
1-2 tablespoons minced parsley
1-2 tablespoons minced Chopped basil
1 clove garlic, chopped
Salt and pepper
Lasagna Ingredients
1 recipe lasagna sauce
1 box curly-edged lasagna noodles
1-2 lbs. mozzarella, shredded (not pre-shredded)
2 lbs. ricotta
2 eggs
1-2 tablespoons minced parsley
Salt and pepper
Grated parmesan cheese
preparation
Make the sauce:
Heat a little oil in a pot and brown the ground sirloin. Once it's broken up and almost cooked through, add two cans of crushed tomatoes, and seasonings to taste (parsley, garlic, salt, pepper, basil). Simmer on very low uncovered for about an hour.
Make the lasagna:
Preheat oven to 350掳F
Meanwhile, cook the lasagna noodles al dente. Carefully lift out each noodle by hand and lay them out on the counter. This way they won't break. Once they're cool, overlap them a little to save room while assembling.
Mix together ricotta, eggs, parsley, garlic, and salt and pepper to taste.
Shred mozzarella with a box grater or in a food processor.
Assemble the lasagna:
Be sure to have the cheeses at hand and ready. Sauce the bottom of a lasagna pan. Layer with noodles, sauce, cheeses, and a little more sauce. Repeat until all noodles are used. Sprinkle a little more mozzarella and grated cheese on the top, and a bit more sauce.
Bake the lasagna:
Bake at 350 degrees until cooked through, hot, and bubbly 鈥?about 45 minutes. You can also store assembled uncooked lasagna in the refrigerator overnight and bake it the next day.
No need to cook the noodles first, and only 240 calories per serving.
4 cups spaghetti sauce (less than 4 g fat per 4 oz)
2 cups low-fat ricotta cheese
1 cup low fat cottage cheese
2 tablespoons dried parsley
1 teaspoon chopped garlic
4 ounces grated part-skim mozzarella cheese
3/4 lb uncooked lasagna noodles
1/4 cup parmesan cheese
Preheat oven to 350 degrees F.
Spray a 9-inch by 13-inch pan with non-stick coating.
Mix Ricotta cheese, cottage cheese, parsley, and garlic.
Pour 1 cup of sauce in bottom of pan.
Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
Spread 1/2 of the cheese mixture over the noodles.
Top with 1/2 of the mozzarella cheese.
Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese.
Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
Sprinkle with Parmesan cheese.
Bake, covered tightly with aluminum foil for one hour.
(This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).
This one is great...different because of the white sauce - enjoy!
White Sauce Lasagna
1 pound ground beef
1 large onion, chopped
1 can tomatoes with liquid, cut up (14 1\2 oz.)
2 tablespoons tomato paste
1 beef bouillon cube
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 1/4 cups shredded mozzarella cheese, divided
12 uncooked lasagna noodles
In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add tomatoes, tomato paste, bouillon, and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Meanwhile, melt butter in medium saucepan; stir in flour, salt, and pepper. Add milk gradually; bring to boil, stirring constantly. Reduce heat and cook for 1 minute. Remove from the heat and stir in half of the cheese; set aside. Pour half of meat sauce into and ungreased 9 x 13 x 2 baking dish. Cover with half of the lasagna noodles. Cover with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. Cover and bake at 400 degrees for 40 minutes or until the noodles are done.
I love this recipe! It always turns out great, takes half the prep time, and you can forget about it and walk away!
Crockpot Lasagna
1 lb ground beef or turkey, browned and drained
8 lasagna noodles, uncooked
1 (28 ounce) jar spaghetti sauce, any flavor
1 teaspoon oregano or italian seasoning
1/3 cup water
1 (1 small) can sliced mushroom (optional)
1 small onion, chopped (optional)
15 ounces ricotta cheese
2 cups mozzarella cheese, shredded (I like pepper jack for the extra spice!)
Break noodles into pieces and place in bottom of greased crockpot.
Stir seasoning into browned meat and place atop lasagna noodles.
Layer half sauce and water/half mushrooms/half ricotta cheese/half mozzarella cheese over meat.
Repeat layers.
Cover and cook on low for 5 hours.
What is a good spinach lasagna recipe? Something that will bring tears to my eyes with every bite?
http://allrecipes.com/Recipe/Spinach-Las鈥?/a>
good luck i love this stuff.What is a good spinach lasagna recipe? Something that will bring tears to my eyes with every bite?
This has a nice THICK layer of spinach right in the middle. and ohhhhh myy is it goooooood
White Cheese Chicken Lasagna
INGREDIENTS:
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.What is a good spinach lasagna recipe? Something that will bring tears to my eyes with every bite?
Every time I make this, people ask me for the recipe. Even my friends who aren't a fan of artichokes or feta like it. I personally dont like rosemary too much but it's great in this recipe. It got great reviews (5 stars) on allrecipes.com.
Artichoke Spinach Lasagna
INGREDIENTS
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Four Cheese and Spinach Lasagna
Kosher salt and freshly ground black pepper
12 dry lasagna noodles (not no-boil)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 (10-ounce) box frozen spinach, thawed
1 pound cottage cheese (about 1 3/4 cups)
4 ounces fresh goat cheese, softened
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound pre-shredded mozzarella, shredded (about 4 cups)
Finely grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 large egg, beaten
4 cups tomato sauce, recipe follows, or your favorite jarred
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
Tomato Sauce with Basil:
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed
2 (28-ounce) cans whole peeled tomatoes, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed basil leaves
Freshly ground black pepper
Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
Spinach lasagna, sometimes called lasagne Florentine,
Ingredients
* 1 pound fresh spinach (preferred) or 10 oz package of frozen spinach, thawed
* 1 T olive oil
* 陆 c onion, diced
* 陆 c carrots, shredded or diced
* 陆 c mushrooms, sliced
* 2 c ricotta cheese
* 1 t oregano
* salt
* 1 t pepper
* 2 c Alfredo sauce or b茅chamel sauce (if using Alfredo, you can replace up to 陆 c with milk or vegetable stock - just mix the sauce and milk before using)
* 陆 pound uncooked lasagna noodles
* 1 c mozzarella cheese, grated
Directions Heat oil, add onion, carrots, and mushrooms, and saut茅, stirring frequently, until onions are soft, about 5 minutes.
Meanwhile, prepare the spinach: if using fresh, wash, pat dry, de-stem (optional), and chop. If using frozen, thaw, drain, and squeeze out excess water.
Combine vegetables, spinach, ricotta cheese, oregano, a dash of salt, and pepper in the bowl. Set aside.
Preheat oven to 350.
Spread about 陆 c of sauce in bottom of the baking dish. Line with lasagna noodles, then spread about a third of the spinach mixture on the noodles. Add 陆 c sauce, then another layer of noodles, then a third of the spinach. Repeat with sauce, noodles, and spinach. Top with the rest of the sauce, then sprinkle with mozzarella.
Cover with aluminum foil and bake for 50 minutes. Turn off oven, remove cover, and leave lasagna in warm oven for another 15 minutes, until brown and bubbly. Let stand for a few minutes, and serve.
good luck i love this stuff.What is a good spinach lasagna recipe? Something that will bring tears to my eyes with every bite?
This has a nice THICK layer of spinach right in the middle. and ohhhhh myy is it goooooood
White Cheese Chicken Lasagna
INGREDIENTS:
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.What is a good spinach lasagna recipe? Something that will bring tears to my eyes with every bite?
Every time I make this, people ask me for the recipe. Even my friends who aren't a fan of artichokes or feta like it. I personally dont like rosemary too much but it's great in this recipe. It got great reviews (5 stars) on allrecipes.com.
Artichoke Spinach Lasagna
INGREDIENTS
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Four Cheese and Spinach Lasagna
Kosher salt and freshly ground black pepper
12 dry lasagna noodles (not no-boil)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 (10-ounce) box frozen spinach, thawed
1 pound cottage cheese (about 1 3/4 cups)
4 ounces fresh goat cheese, softened
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound pre-shredded mozzarella, shredded (about 4 cups)
Finely grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 large egg, beaten
4 cups tomato sauce, recipe follows, or your favorite jarred
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
Tomato Sauce with Basil:
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed
2 (28-ounce) cans whole peeled tomatoes, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed basil leaves
Freshly ground black pepper
Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
Spinach lasagna, sometimes called lasagne Florentine,
Ingredients
* 1 pound fresh spinach (preferred) or 10 oz package of frozen spinach, thawed
* 1 T olive oil
* 陆 c onion, diced
* 陆 c carrots, shredded or diced
* 陆 c mushrooms, sliced
* 2 c ricotta cheese
* 1 t oregano
* salt
* 1 t pepper
* 2 c Alfredo sauce or b茅chamel sauce (if using Alfredo, you can replace up to 陆 c with milk or vegetable stock - just mix the sauce and milk before using)
* 陆 pound uncooked lasagna noodles
* 1 c mozzarella cheese, grated
Directions Heat oil, add onion, carrots, and mushrooms, and saut茅, stirring frequently, until onions are soft, about 5 minutes.
Meanwhile, prepare the spinach: if using fresh, wash, pat dry, de-stem (optional), and chop. If using frozen, thaw, drain, and squeeze out excess water.
Combine vegetables, spinach, ricotta cheese, oregano, a dash of salt, and pepper in the bowl. Set aside.
Preheat oven to 350.
Spread about 陆 c of sauce in bottom of the baking dish. Line with lasagna noodles, then spread about a third of the spinach mixture on the noodles. Add 陆 c sauce, then another layer of noodles, then a third of the spinach. Repeat with sauce, noodles, and spinach. Top with the rest of the sauce, then sprinkle with mozzarella.
Cover with aluminum foil and bake for 50 minutes. Turn off oven, remove cover, and leave lasagna in warm oven for another 15 minutes, until brown and bubbly. Let stand for a few minutes, and serve.
What's a great vegetarian lasagna recipe?
I don't normally follow a strict recipe but just 'wing it'. I use soft tofu mixed with fresh herbs (typically Oregano, Thyme, Basil and Parsley) instead of Ricotta and Firm tofu mixed with some Nutritional Yeast instead of the other cheeses. I also add layers of sauteed onion, bell peppers and chopped spinach. Cover the whole thing with regular jarred Tomato sauce and bake. Very low in fats, high in protein and vitamins and so tasty you'll never notice there is no meat or dairy present!
Aside to Rachel...I really wish you'd allow yahoo mail%26lt;g%26gt;.What's a great vegetarian lasagna recipe?
that's the receipe i always use for my lasagne. it's easy and quick and makes the best lasagne in the world!
you'll need:
lasagne sheets - boild in salted water with oil for 10 minutes
2 jars thick pasta sauce
1 jar white lasagne sauce
mushrooms - sliced and pre-boiled
broccoli florets - sliced and pre-boiled
grated cheese
basil
black pepper
oil
1. mix 2 jars of pasta sauce with mushrooms, broccoli, oil, basil and black pepper.
2. layer your lasagne in a baking dish: pasta sauce, lasagne sheets, white sauce, cheese. repeat 2 more layers. cheese on top.
3. bake in pre-heated oven, gas mark 6 for 25 minutes and enjoy!
you can vary the amount of each ingreadient depending on how rich you want your lasagne to be.What's a great vegetarian lasagna recipe?
----------------------------------------鈥?br>
INGREDIENTS:
9 cooked lasagna noodles
2 c sauce
15 oz. ricotta cheese
1/2 c parmesan cheese
2 c shredded mozzarella cheese
1 zucchini, sliced
1/2 lb. mushrooms, sliced
1 small package of frozen spinach, thawed and liquid squeezed out
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees.
cook noodles according to package directions and set aside. Heat sauce.
Meanwhile, prepare your veggies..slice zucchini, slice mushrooms, and squeeze spinach dry to remove water.
In the bottom of the baking pan place a 1/4 c sauce, begin layering with your noodles on the bottom (3 noodles to a layer).
Next, Spoon 9 teaspoons of ricotta, a handful of mozerella, sprinkle with parmesan, layer your veggies on top of the cheese mix and top with sauce. Then, add another layer of noodles and continue layering as above until you have made 3 layers of noodles veggies and cheese. On the top layer add the last 3 noodles and top with sauce and a little mozzarella and parmesan cheese.
Bake lasagna for 45 minutes, remove from oven and let it sit for at least 15 minutes. If you don't let it sit it will turn out to be a sloppy mess!
This recipe can be doubled. I cut this recipe down for my son and girlfriend so it comes about to about 4 servings.
I have a good one for you that involves eggplant and zuccinia and yellow squash. Cut them in to strips and make each one a layer, like one layer zuc, one layer eggplant and so on. make lasagna like you normaly would just use the veggis instead of the pasta and the meat. It is great, really, still use the chesse though.
http://www.recipesforvegans.co.uk/lasagn鈥?/a>
take any vegetarian lasagna recipe and exchange tofu for meat
use aubergine instead of meat.
Aside to Rachel...I really wish you'd allow yahoo mail%26lt;g%26gt;.What's a great vegetarian lasagna recipe?
that's the receipe i always use for my lasagne. it's easy and quick and makes the best lasagne in the world!
you'll need:
lasagne sheets - boild in salted water with oil for 10 minutes
2 jars thick pasta sauce
1 jar white lasagne sauce
mushrooms - sliced and pre-boiled
broccoli florets - sliced and pre-boiled
grated cheese
basil
black pepper
oil
1. mix 2 jars of pasta sauce with mushrooms, broccoli, oil, basil and black pepper.
2. layer your lasagne in a baking dish: pasta sauce, lasagne sheets, white sauce, cheese. repeat 2 more layers. cheese on top.
3. bake in pre-heated oven, gas mark 6 for 25 minutes and enjoy!
you can vary the amount of each ingreadient depending on how rich you want your lasagne to be.What's a great vegetarian lasagna recipe?
----------------------------------------鈥?br>
INGREDIENTS:
9 cooked lasagna noodles
2 c sauce
15 oz. ricotta cheese
1/2 c parmesan cheese
2 c shredded mozzarella cheese
1 zucchini, sliced
1/2 lb. mushrooms, sliced
1 small package of frozen spinach, thawed and liquid squeezed out
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees.
cook noodles according to package directions and set aside. Heat sauce.
Meanwhile, prepare your veggies..slice zucchini, slice mushrooms, and squeeze spinach dry to remove water.
In the bottom of the baking pan place a 1/4 c sauce, begin layering with your noodles on the bottom (3 noodles to a layer).
Next, Spoon 9 teaspoons of ricotta, a handful of mozerella, sprinkle with parmesan, layer your veggies on top of the cheese mix and top with sauce. Then, add another layer of noodles and continue layering as above until you have made 3 layers of noodles veggies and cheese. On the top layer add the last 3 noodles and top with sauce and a little mozzarella and parmesan cheese.
Bake lasagna for 45 minutes, remove from oven and let it sit for at least 15 minutes. If you don't let it sit it will turn out to be a sloppy mess!
This recipe can be doubled. I cut this recipe down for my son and girlfriend so it comes about to about 4 servings.
I have a good one for you that involves eggplant and zuccinia and yellow squash. Cut them in to strips and make each one a layer, like one layer zuc, one layer eggplant and so on. make lasagna like you normaly would just use the veggis instead of the pasta and the meat. It is great, really, still use the chesse though.
http://www.recipesforvegans.co.uk/lasagn鈥?/a>
take any vegetarian lasagna recipe and exchange tofu for meat
use aubergine instead of meat.
Im looking for a really good beef or chicken lasagna recipe?
does anyone know of a good lasagna recipe?
what do u mix together to make deviled eggs?
what is the dish with jello and i think its coolwhip? does anyone know what im talking about?? i see it at family gatherings all the time..
tuna noodle recipe? mexican corn recipe? how about a recipe for those little smokies?
im new at cooking.... lol.. please help..Im looking for a really good beef or chicken lasagna recipe?
I hope these help. Happy cooking!
CHICKEN LASAGNA FLORENTINE
From Gooseberry Patch Slow-Cooker Recipes
(makes 8 servings)
-10 ounce package frozen chopped spinach, thawed and drained (squeeze out excess moisture)
-9 ounce package frozen, diced, cooked chicken, thawed (or use 2 medium boneless, skinless chicken breasts that you cook in the oven for 20-25 minutes on 325 degrees Fahrenheit鈥nside should be slightly pink and then cube)
-2 10-3/4 ounce cans cream of chicken soup
-8 ounce container sour cream
-1 cup milk
-1/2 cup grated Parmesan cheese
-1/3 cup onion, chopped
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/8 teaspoon nutmeg
-9 strips lasagna noodles, uncooked and divided
-1 cup shredded Mozzarella cheese, divided (or 8 ounce bag)
-non-stick vegetable spray (could use butter)
-------------
1. Combine all ingredients except lasagna noodles and mozzarella in a large bowl; stir well and set aside.
2. Spray the inside of the crock pot with the vegetable spray.
3. Arrange 3 uncooked lasagna strips in the bottom of the crock pot, breaking the strips in half to fit.
4. Spread 1/3 of the spinach mixture over the lasagna noodles; sprinkle with 1/3 cup mozzarella.
5. Layer with 3 more lasagna noodles, half the remaining spinach mixture and 1/3 cup mozzarella.
6. Top with remaining lasagna strips, spinach mixture and mozzarella.
7. Cover and cook on high setting for one hour.
8. Reduce to low setting and cook, covered, for 5 hours, or until lasagna is tender.
*The flavor is excellent. I have noticed that the cheese at the top gets a bit to brown for my tastes. To correct this you could try to leave a bit of the spinach mixture (trying to save only a bit of the sauce part of it) to lightly spread over the top.
DEVILED EGGS
(for 3 hard cooked eggs)
-3 eggs, hard boiled (I put eggs in pan; cover with water; bring to a boil; when boiling reduce heat to medium and cover and cook for 10 minutes; drain water from pan immediately; fill pan with the eggs in them with cold water)
-录 teaspoon salt (or a little less, this is to taste)
-1/8 teaspoon ground pepper (or to taste)
-录 teaspoon dry mustard
-4 teaspoons mayonnaise (to taste, adding teaspoonfuls in at a time)
-------------
1.Cut the cooled eggs in half, lengthwise.
2.Carefully slip yolks out of each side with a spoon.
3.Mash the yolks with the spoon and mix in the pepper and dry mustard.
4.Add a little bit of salt and keep tasting until it tastes the way you like it.
5.Add mayonnaise, a spoonful at a time, until the mixture holds together a bit 鈥?making sure not to put in too much mayonnaise (it should still look like the color of the yolk鈥ellow)
6.Carefully fill each egg white half with the mixture, heaping it up lightly.
7.Cover with saran wrap and refrigerate.
*This is really an easy Deviled Egg recipe. There are more elaborate recipes, but if you start with this, you could begin adding your own ingredients to come up with the taste you like best.
LAYERED BING CHERRY MOLD
(12 servings, 1/2 cup each)
-1-1/2 cups boiling water
-2 packages (4-serving size each) JELL-O Brand Cherry Flavor Gelatin
-1-1/2 cups cold water
-1/2 pound (8 ounces) Bing cherries, halved pitted (about 1-1/2 cups)
-1-1/2 cups thawed Cool Whip Whipped Topping
-------------
1. Stir boiling water into dry gelatin mix in large bown at least 2 minutes until completely dissolved.
2. Stir in cold water.
3. Reserve 1-1/2 cups of the gelatin at room temperature and refrigerate the rest about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
4. Stir cherries into the gelatin that's been chilled.
5. Spoon cherries and gelatin into a 6-cup mold sprayed with cooking spray.
6. Refrigerate mold for 15 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
7. Add whipped topping to reserved 1-1/2 cups gelatin that's been at room temperature; stir with a wire whisk until well blended. Spoon over gelatin layer in mold.
8. Refrigerate 4 hours or until firm.
9. Unmold.
*Store leftover dessert in refrigerator.
MANDARIN MOUSSE MOLD
(12 servings, 1/2 cup each)
-1-1/2 cups boiling water
-1 package (8-serving size) or 2 packages (4-serving size each) JELL-O Brand Orange Flavor Gelatin
-1 cup cold water
-1 can (11 ounces) mandarin orange segments, drained
-1 tub (8 ounces) COOL WHIP Topping, thawed, divided
-------------
1. Stir boiling water in gelatin in large bowl 2 minutes until completely dissolved.
2. Stir in cold water.
3. Place orange segments in 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set, but not firm (should stick to finger).
4. Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped toppping with wire whisk until well blended. Pour over gelatin layer in mold.
5. Refrigerate 4 hours or until firm. Unmold.
6. Serve with remaining whipped topping.
*Store leftover gelatin mold in refrigerator.
MIX %26amp; MATCH CASSEROLE
-1 (8 ounce) container sour cream (unless using the tomatoes)
-1 cup milk (unless using the tomatoes)
-1 cup water
-1 teaspoon salt
-1 teaspoon pepper
--%26gt;Choose One Sauce Maker%26lt;--
-1 can (10-3/4 ounce) cream of mushroom soup, undiluted
-1 can (10-3/4 ounce) cream of celery soup, undiluted
-1 can (10-3/4 ounce) cream of chicken soup, undiluted
-1 can (10-3/4 ounce) Cheddar cheese soup, undiluted
-2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
--%26gt;Choose One Vegetable%26lt;--
-1 can (14-1/2 ounce) cut green Italian beans, drained
-1 can (15-1/4 ounce) sweet peas, drained
-1 can (10-1/2 ounce) asparagus cuts and tips, drained
-1 can (15-1/4 ounce) whole kernel corn, drained
-1 can (13-1/2 ounce) chopped spinach
--%26gt;Choose One Pasta/Rice%26lt;--
-2 cups uncooked elbow macaroni
-1 cup uncooked regular rice
-4 cups uncooked wide egg noodles
-3 cups uncooked small pasta shells
--%26gt;Choose One Meat/Fish/Poultry%26lt;--
-2 cans (6 ounces each) solid white tuna in water, drained and flaked
-2 cans chopped cooked chicken
-2 cans chopped cooked ham
-2 cans chopped cooked turkey
-1 pound ground beef, browned and drained
--%26gt;Choose One or More Extras (Optional)%26lt;--
-1 can (3 ounce) sliced mushrooms, drained
-1/4 cup sliced ripe olives
-1/4 cup chopped red or green bell pepper
-1/4 cup onion
-1/4 cup chopped celery
-2 garlic cloves, minced
-1 can (4.5 ounce) chopped green chiles
-1 (1-1/4 ounce) envelope taco seasoning mix
--%26gt;Choose One or Two Toppings%26lt;--
-1/2 cup (2 ounces) shredded Mozzarella cheese
-1/2 cup grated Parmesan cheese
-1/2 cup (2 ounces) shredded Swiss cheese
-1/2 cup fine, dry bread crumbs
-1 cup round buttery crackers, crushed
-1 cub herb-seasoned stuffing mix
*You can experiment with your own favorite ingredients in any category, too, or on the number you use in each category.
-------------
1. Combine the sour cream, milk, water, salt and pepper with the Sauce Maker (remember to omit the sour cream and milk if using the tomatoes).
2. Stir in the Vegetable, Pasta/Rice, Meat/Fish/Poultry and, if desired, the Extras.
3. Spoon into a lightly greased 13-x9-inch baking dish.
4. Bake, covered, at 350 degrees Fahrenheit for 1 hour and 10 minutes.
5. Uncover and sprinkle with Topping(s); bake 10 more minutes (uncovered).
Mexican Corn Soup
(Sara Moulton-Food Network-Recipe courtesy Gourmet Magazine)
-1-1/2 teaspoons minced garlic
-3 tablespoons olive oil
-1 cup chopped onion
-Two 2-inch fresh jalapeno peppers, seeds and ribs discarded and the flesh minced (wear rubber gloves)
-2 teaspoons ground cumin
-1-1/2 teaspoons ground coriander seed
-Salt and freshly ground black pepper
-1/2 cup thinly sliced carrot
-1/2 cup thinly sliced celery
-3-1/2 cups chicken stock or canned chicken broth
-8 ears of corn, shucked, the kernels cut off the cobs, and the kernels and cobs reserved separately
-1 red bell pepper, roasted and chopped fine
-2 to 3 tablespoons minced fresh coriander or parsley leaves, or to taste
-Cayenne to taste if desired
-Garnish: Fried tortilla strips
-------------
1.In a kettle cook the garlic in the oil over moderately low heat, stirring for 1 minute, add the onion and the jalapeno peppers, and cook the mixture, stirring, until the onion is softened.
2.Add the cumin, the ground coriander seed, and salt and black pepper to taste and cook the mixture, stirring, for 2 minutes.
3.Add the carrot and the celery and cook the mixture over moderate heat, stirring, for 5 minutes.
4.Add the stock, the corn cobs, and 2 1/2 cups water and simmer the mixture for 15 minutes.
5.Add all but 1 cup of the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very tender, and discard the cobs.
6.In a blender puree the mixture in batches, blending each batch on high speed for at least 1 minute, or until it is very smooth. (If an even smoother soup is desired, after using the blender force the mixture through a fine sieve set over a bowl, pressing hard on the solids.)
7.Let the soup cool to room temperature.
8.In a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain them in a colander, and refresh them under cold water.
9.Stir the corn into the soup with the roasted bell pepper, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature. Garnish with fried tortilla strips.
Mexican Grilled Corn
(Recipe courtesy Tyler Florence, 2007-Food Network)
-4 ears corn
-1/2 cup mayonnaise
-1-1/2 cups sour cream
-1/4 cup freshly chopped cilantro leaves
-1 cup freshly grated Parmesan
-1 lime, juiced
-Red chili powder, to taste
-2 limes cut into wedges, for garnish
-------------
1.Remove the husks of the corn but leave the core attached at the end so you have something to hold onto.
2.Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.
3.Mix the mayonnaise, sour cream and cilantro together.
4.Grate the Parmesan in another bowl.
5.While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.
LITTLE SMOKIES
(from Cooks.com)
-2 tbsp. butter, melted
-1/4 c. chili sauce
-1/2 c. ketchup
-2 tbsp. Worcestershire
-1/3 c. brown sugar
-1/2 tsp. dry mustard
-1/4 tsp. pepper
-2 tbsp. onion, chopped
-4-5 drops Tabasco
-1 pkg. Little Smokies sausages
-------------
1.Mix all ingredients except Little Smokies and heat through in a pan.
2.When hot, add little smokies and serve.
BAR-B-QUE LITTLE SMOKIES
(from Cooks.com)
-Hormel Little Smokies
-1 c. ketchup
-1/2 c. brown sugar
-1/4 c. vinegar
-1 tbsp. Worcestershire sauce
-------------
1.Combine all ingredients.
2.Bake at 300 degrees approximately 1 hour.
Serve with toothpicks.Im looking for a really good beef or chicken lasagna recipe?
I think the first thing you should do, is go buy a cookbook - either Betty Crocker or The Joy of Cooking. Those books will have all kinds of ideas to help you, not to mention great recipes. In the mean time, here are a couple of recipes:
Chicken Lasagna Recipe
INGREDIENTS:
Vegetable cooking spray
1/4 cup chopped onion
2 cloves garlic, minced
2 (4-ounce) boneless, skinless chicken breast halves
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 (16-ounce) can no-salt-added tomatoes, undrained and chopped
6 cooked lasagna noodles (cooked without salt or fat)
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup (1 ounce) shredded 40%-1ess-fat cheddar cheese
PREPARATION:
Coat a large skillet with cooking spray and place over medium heat until hot. Add onion and garlic. Saut茅 about 2 minutes. Cut chicken into bite-size pieces.
Add to skillet with parsley, oregano, basil, salt, pepper, and tomatoes. Stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat.
Coat a 10- x 6- x 2-inch baking dish with cooking spray; place 3 noodles in dish. Layer half each of cottage cheese, mozzarella cheese, chicken mixture, and Parmesan cheese. Repeat layers. Cover and bake at 350 degrees F for 25 minutes. Remove cover, and sprinkle with cheddar cheese. Bake an additional 5 minutes.
Yield: 6 servings
Tuna Noodle Casserole
Ingredients
2 c. Cooked noodles
1 can Creamy chicken mushroom soup
1 c. Milk
1 can Tuna, drained
1 can English peas, drained
1/4 c. Butter
2 tsp. Bread crumbs
1/2 c. Grated cheese
Preparation
Place noodles in 2-qt. casserole. Heat soup and milk in saucepan. Pour over noodles. Add tuna and peas. Bake 350 for 20 mins. Melt butter and add bread crumbs. Sprinkle on top of casserole. Bake another 5 minutes.
Good luck :)
American Lasagna,
my mom use to make this and to this day in all my searching I have never found lasagna that tastes any better than this:
1 lb lean ground beef (browned)
Add:
2 cloves garlic chopped
1 28oz can tomatoes (chopped with juice)
1 6oz can tomato paste
1 teaspoon oregano (not fresh the kind in the spice isle)
1 teaspoon salt
1/2 teaspoon pepper
simmer over low heat for about 20 minutes
cook your lasagna noodles then layer:
lasagna noodles
cottage cheese
1/2 of the sauce above
swiss cheese
repeat ending with the swiss cheese on top
bake at 350 degrees for about 30 minutes or until bubbling
what do u mix together to make deviled eggs?
what is the dish with jello and i think its coolwhip? does anyone know what im talking about?? i see it at family gatherings all the time..
tuna noodle recipe? mexican corn recipe? how about a recipe for those little smokies?
im new at cooking.... lol.. please help..Im looking for a really good beef or chicken lasagna recipe?
I hope these help. Happy cooking!
CHICKEN LASAGNA FLORENTINE
From Gooseberry Patch Slow-Cooker Recipes
(makes 8 servings)
-10 ounce package frozen chopped spinach, thawed and drained (squeeze out excess moisture)
-9 ounce package frozen, diced, cooked chicken, thawed (or use 2 medium boneless, skinless chicken breasts that you cook in the oven for 20-25 minutes on 325 degrees Fahrenheit鈥nside should be slightly pink and then cube)
-2 10-3/4 ounce cans cream of chicken soup
-8 ounce container sour cream
-1 cup milk
-1/2 cup grated Parmesan cheese
-1/3 cup onion, chopped
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/8 teaspoon nutmeg
-9 strips lasagna noodles, uncooked and divided
-1 cup shredded Mozzarella cheese, divided (or 8 ounce bag)
-non-stick vegetable spray (could use butter)
-------------
1. Combine all ingredients except lasagna noodles and mozzarella in a large bowl; stir well and set aside.
2. Spray the inside of the crock pot with the vegetable spray.
3. Arrange 3 uncooked lasagna strips in the bottom of the crock pot, breaking the strips in half to fit.
4. Spread 1/3 of the spinach mixture over the lasagna noodles; sprinkle with 1/3 cup mozzarella.
5. Layer with 3 more lasagna noodles, half the remaining spinach mixture and 1/3 cup mozzarella.
6. Top with remaining lasagna strips, spinach mixture and mozzarella.
7. Cover and cook on high setting for one hour.
8. Reduce to low setting and cook, covered, for 5 hours, or until lasagna is tender.
*The flavor is excellent. I have noticed that the cheese at the top gets a bit to brown for my tastes. To correct this you could try to leave a bit of the spinach mixture (trying to save only a bit of the sauce part of it) to lightly spread over the top.
DEVILED EGGS
(for 3 hard cooked eggs)
-3 eggs, hard boiled (I put eggs in pan; cover with water; bring to a boil; when boiling reduce heat to medium and cover and cook for 10 minutes; drain water from pan immediately; fill pan with the eggs in them with cold water)
-录 teaspoon salt (or a little less, this is to taste)
-1/8 teaspoon ground pepper (or to taste)
-录 teaspoon dry mustard
-4 teaspoons mayonnaise (to taste, adding teaspoonfuls in at a time)
-------------
1.Cut the cooled eggs in half, lengthwise.
2.Carefully slip yolks out of each side with a spoon.
3.Mash the yolks with the spoon and mix in the pepper and dry mustard.
4.Add a little bit of salt and keep tasting until it tastes the way you like it.
5.Add mayonnaise, a spoonful at a time, until the mixture holds together a bit 鈥?making sure not to put in too much mayonnaise (it should still look like the color of the yolk鈥ellow)
6.Carefully fill each egg white half with the mixture, heaping it up lightly.
7.Cover with saran wrap and refrigerate.
*This is really an easy Deviled Egg recipe. There are more elaborate recipes, but if you start with this, you could begin adding your own ingredients to come up with the taste you like best.
LAYERED BING CHERRY MOLD
(12 servings, 1/2 cup each)
-1-1/2 cups boiling water
-2 packages (4-serving size each) JELL-O Brand Cherry Flavor Gelatin
-1-1/2 cups cold water
-1/2 pound (8 ounces) Bing cherries, halved pitted (about 1-1/2 cups)
-1-1/2 cups thawed Cool Whip Whipped Topping
-------------
1. Stir boiling water into dry gelatin mix in large bown at least 2 minutes until completely dissolved.
2. Stir in cold water.
3. Reserve 1-1/2 cups of the gelatin at room temperature and refrigerate the rest about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
4. Stir cherries into the gelatin that's been chilled.
5. Spoon cherries and gelatin into a 6-cup mold sprayed with cooking spray.
6. Refrigerate mold for 15 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
7. Add whipped topping to reserved 1-1/2 cups gelatin that's been at room temperature; stir with a wire whisk until well blended. Spoon over gelatin layer in mold.
8. Refrigerate 4 hours or until firm.
9. Unmold.
*Store leftover dessert in refrigerator.
MANDARIN MOUSSE MOLD
(12 servings, 1/2 cup each)
-1-1/2 cups boiling water
-1 package (8-serving size) or 2 packages (4-serving size each) JELL-O Brand Orange Flavor Gelatin
-1 cup cold water
-1 can (11 ounces) mandarin orange segments, drained
-1 tub (8 ounces) COOL WHIP Topping, thawed, divided
-------------
1. Stir boiling water in gelatin in large bowl 2 minutes until completely dissolved.
2. Stir in cold water.
3. Place orange segments in 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set, but not firm (should stick to finger).
4. Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped toppping with wire whisk until well blended. Pour over gelatin layer in mold.
5. Refrigerate 4 hours or until firm. Unmold.
6. Serve with remaining whipped topping.
*Store leftover gelatin mold in refrigerator.
MIX %26amp; MATCH CASSEROLE
-1 (8 ounce) container sour cream (unless using the tomatoes)
-1 cup milk (unless using the tomatoes)
-1 cup water
-1 teaspoon salt
-1 teaspoon pepper
--%26gt;Choose One Sauce Maker%26lt;--
-1 can (10-3/4 ounce) cream of mushroom soup, undiluted
-1 can (10-3/4 ounce) cream of celery soup, undiluted
-1 can (10-3/4 ounce) cream of chicken soup, undiluted
-1 can (10-3/4 ounce) Cheddar cheese soup, undiluted
-2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
--%26gt;Choose One Vegetable%26lt;--
-1 can (14-1/2 ounce) cut green Italian beans, drained
-1 can (15-1/4 ounce) sweet peas, drained
-1 can (10-1/2 ounce) asparagus cuts and tips, drained
-1 can (15-1/4 ounce) whole kernel corn, drained
-1 can (13-1/2 ounce) chopped spinach
--%26gt;Choose One Pasta/Rice%26lt;--
-2 cups uncooked elbow macaroni
-1 cup uncooked regular rice
-4 cups uncooked wide egg noodles
-3 cups uncooked small pasta shells
--%26gt;Choose One Meat/Fish/Poultry%26lt;--
-2 cans (6 ounces each) solid white tuna in water, drained and flaked
-2 cans chopped cooked chicken
-2 cans chopped cooked ham
-2 cans chopped cooked turkey
-1 pound ground beef, browned and drained
--%26gt;Choose One or More Extras (Optional)%26lt;--
-1 can (3 ounce) sliced mushrooms, drained
-1/4 cup sliced ripe olives
-1/4 cup chopped red or green bell pepper
-1/4 cup onion
-1/4 cup chopped celery
-2 garlic cloves, minced
-1 can (4.5 ounce) chopped green chiles
-1 (1-1/4 ounce) envelope taco seasoning mix
--%26gt;Choose One or Two Toppings%26lt;--
-1/2 cup (2 ounces) shredded Mozzarella cheese
-1/2 cup grated Parmesan cheese
-1/2 cup (2 ounces) shredded Swiss cheese
-1/2 cup fine, dry bread crumbs
-1 cup round buttery crackers, crushed
-1 cub herb-seasoned stuffing mix
*You can experiment with your own favorite ingredients in any category, too, or on the number you use in each category.
-------------
1. Combine the sour cream, milk, water, salt and pepper with the Sauce Maker (remember to omit the sour cream and milk if using the tomatoes).
2. Stir in the Vegetable, Pasta/Rice, Meat/Fish/Poultry and, if desired, the Extras.
3. Spoon into a lightly greased 13-x9-inch baking dish.
4. Bake, covered, at 350 degrees Fahrenheit for 1 hour and 10 minutes.
5. Uncover and sprinkle with Topping(s); bake 10 more minutes (uncovered).
Mexican Corn Soup
(Sara Moulton-Food Network-Recipe courtesy Gourmet Magazine)
-1-1/2 teaspoons minced garlic
-3 tablespoons olive oil
-1 cup chopped onion
-Two 2-inch fresh jalapeno peppers, seeds and ribs discarded and the flesh minced (wear rubber gloves)
-2 teaspoons ground cumin
-1-1/2 teaspoons ground coriander seed
-Salt and freshly ground black pepper
-1/2 cup thinly sliced carrot
-1/2 cup thinly sliced celery
-3-1/2 cups chicken stock or canned chicken broth
-8 ears of corn, shucked, the kernels cut off the cobs, and the kernels and cobs reserved separately
-1 red bell pepper, roasted and chopped fine
-2 to 3 tablespoons minced fresh coriander or parsley leaves, or to taste
-Cayenne to taste if desired
-Garnish: Fried tortilla strips
-------------
1.In a kettle cook the garlic in the oil over moderately low heat, stirring for 1 minute, add the onion and the jalapeno peppers, and cook the mixture, stirring, until the onion is softened.
2.Add the cumin, the ground coriander seed, and salt and black pepper to taste and cook the mixture, stirring, for 2 minutes.
3.Add the carrot and the celery and cook the mixture over moderate heat, stirring, for 5 minutes.
4.Add the stock, the corn cobs, and 2 1/2 cups water and simmer the mixture for 15 minutes.
5.Add all but 1 cup of the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very tender, and discard the cobs.
6.In a blender puree the mixture in batches, blending each batch on high speed for at least 1 minute, or until it is very smooth. (If an even smoother soup is desired, after using the blender force the mixture through a fine sieve set over a bowl, pressing hard on the solids.)
7.Let the soup cool to room temperature.
8.In a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain them in a colander, and refresh them under cold water.
9.Stir the corn into the soup with the roasted bell pepper, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature. Garnish with fried tortilla strips.
Mexican Grilled Corn
(Recipe courtesy Tyler Florence, 2007-Food Network)
-4 ears corn
-1/2 cup mayonnaise
-1-1/2 cups sour cream
-1/4 cup freshly chopped cilantro leaves
-1 cup freshly grated Parmesan
-1 lime, juiced
-Red chili powder, to taste
-2 limes cut into wedges, for garnish
-------------
1.Remove the husks of the corn but leave the core attached at the end so you have something to hold onto.
2.Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.
3.Mix the mayonnaise, sour cream and cilantro together.
4.Grate the Parmesan in another bowl.
5.While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.
LITTLE SMOKIES
(from Cooks.com)
-2 tbsp. butter, melted
-1/4 c. chili sauce
-1/2 c. ketchup
-2 tbsp. Worcestershire
-1/3 c. brown sugar
-1/2 tsp. dry mustard
-1/4 tsp. pepper
-2 tbsp. onion, chopped
-4-5 drops Tabasco
-1 pkg. Little Smokies sausages
-------------
1.Mix all ingredients except Little Smokies and heat through in a pan.
2.When hot, add little smokies and serve.
BAR-B-QUE LITTLE SMOKIES
(from Cooks.com)
-Hormel Little Smokies
-1 c. ketchup
-1/2 c. brown sugar
-1/4 c. vinegar
-1 tbsp. Worcestershire sauce
-------------
1.Combine all ingredients.
2.Bake at 300 degrees approximately 1 hour.
Serve with toothpicks.Im looking for a really good beef or chicken lasagna recipe?
I think the first thing you should do, is go buy a cookbook - either Betty Crocker or The Joy of Cooking. Those books will have all kinds of ideas to help you, not to mention great recipes. In the mean time, here are a couple of recipes:
Chicken Lasagna Recipe
INGREDIENTS:
Vegetable cooking spray
1/4 cup chopped onion
2 cloves garlic, minced
2 (4-ounce) boneless, skinless chicken breast halves
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 (16-ounce) can no-salt-added tomatoes, undrained and chopped
6 cooked lasagna noodles (cooked without salt or fat)
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup (1 ounce) shredded 40%-1ess-fat cheddar cheese
PREPARATION:
Coat a large skillet with cooking spray and place over medium heat until hot. Add onion and garlic. Saut茅 about 2 minutes. Cut chicken into bite-size pieces.
Add to skillet with parsley, oregano, basil, salt, pepper, and tomatoes. Stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat.
Coat a 10- x 6- x 2-inch baking dish with cooking spray; place 3 noodles in dish. Layer half each of cottage cheese, mozzarella cheese, chicken mixture, and Parmesan cheese. Repeat layers. Cover and bake at 350 degrees F for 25 minutes. Remove cover, and sprinkle with cheddar cheese. Bake an additional 5 minutes.
Yield: 6 servings
Tuna Noodle Casserole
Ingredients
2 c. Cooked noodles
1 can Creamy chicken mushroom soup
1 c. Milk
1 can Tuna, drained
1 can English peas, drained
1/4 c. Butter
2 tsp. Bread crumbs
1/2 c. Grated cheese
Preparation
Place noodles in 2-qt. casserole. Heat soup and milk in saucepan. Pour over noodles. Add tuna and peas. Bake 350 for 20 mins. Melt butter and add bread crumbs. Sprinkle on top of casserole. Bake another 5 minutes.
Good luck :)
American Lasagna,
my mom use to make this and to this day in all my searching I have never found lasagna that tastes any better than this:
1 lb lean ground beef (browned)
Add:
2 cloves garlic chopped
1 28oz can tomatoes (chopped with juice)
1 6oz can tomato paste
1 teaspoon oregano (not fresh the kind in the spice isle)
1 teaspoon salt
1/2 teaspoon pepper
simmer over low heat for about 20 minutes
cook your lasagna noodles then layer:
lasagna noodles
cottage cheese
1/2 of the sauce above
swiss cheese
repeat ending with the swiss cheese on top
bake at 350 degrees for about 30 minutes or until bubbling
Lasagna recipe from company's coming cook for kids book?
Does anyone have this recipe? It has riccotta cheese and mozzarella cheese. my son drenched my copy of the book and it is no longer readable. Please help, my in-laws are coming tommorrow and my mother-in-law hates cottage cheese!.Lasagna recipe from company's coming cook for kids book?
************Quick and easy Lasagna
2 containers (15 oz.ea) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
陆 cup grated Parmesan Cheese
2 eggs
2 jars (1lb. 10oz each) Ragu Old World Style
12 uncooked lasagna noodles
1. Preheat oven to 375. In bowl, combine ricotta cheese, 1 cup mozzarella cheese, 录 cup Parmesan cheese and eggs.
2. In 13x9 inch baking dish, spread 1 cup pasta sauce. Layer 4 uncooked noodles, then 1 cup pasta sauce and 陆 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups pasta sauce.
3. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining pasta sauce, heated.
* or use 1 jar (2 lbs. 13 oz..) Ragu Old World Style Pasta Sauce.
VARIATION: For a twist on classic鈥︹€? Add 1 lb. ground beef, cooked, to Pasta Sauce.
NOTE: Recipe can be halved. Bake in an 11x7 inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.Lasagna recipe from company's coming cook for kids book?
Is this the one you are looking for? with ziti pasta?
http://www.recipezaar.com/181723
************Quick and easy Lasagna
2 containers (15 oz.ea) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
陆 cup grated Parmesan Cheese
2 eggs
2 jars (1lb. 10oz each) Ragu Old World Style
12 uncooked lasagna noodles
1. Preheat oven to 375. In bowl, combine ricotta cheese, 1 cup mozzarella cheese, 录 cup Parmesan cheese and eggs.
2. In 13x9 inch baking dish, spread 1 cup pasta sauce. Layer 4 uncooked noodles, then 1 cup pasta sauce and 陆 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups pasta sauce.
3. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining pasta sauce, heated.
* or use 1 jar (2 lbs. 13 oz..) Ragu Old World Style Pasta Sauce.
VARIATION: For a twist on classic鈥︹€? Add 1 lb. ground beef, cooked, to Pasta Sauce.
NOTE: Recipe can be halved. Bake in an 11x7 inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.Lasagna recipe from company's coming cook for kids book?
Is this the one you are looking for? with ziti pasta?
http://www.recipezaar.com/181723
Looking for chicken lasagna recipe?
Help! I used to have this recipe years ago, but lost it. All I remember is that it used 4 lbs of chicken, Stove-Top stuffing, sharp cheddar cheese, lasagna noodles, and a sauce made from broth, cream of chicken soup and other ingredients. The lasagna would come out tasting like a roast chicken dinner. Any help would be greatly appreciated. Thanks!Looking for chicken lasagna recipe?
I couldnt find one with stove top this is the closest I could get....
chicken lasagna
INGREDIENTS
9 lasagna noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup chopped onion
1 (8 ounce) container cottage cheese
1/2 (8 ounce) container sour cream
1/4 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup sliced black olives
3/4 cup grated Parmesan cheese
4 cups chopped, cooked chicken meat
2 cups shredded Colby cheese
2 1/2 cups shredded mozzarella cheese
DIRECTIONS
Cook pasta in a large pot of boiling salted water until al dente. Drain.
In a large bowl, mix together cream of mushroom soup, cream of chicken soup, chopped onions, cottage cheese, sour cream, poultry seasoning, oregano, basil, grated Parmesan cheese, and chicken. If desired, add olives.
In a 9x13 inch casserole dish, layer 3 lasagna noodles, half of the chicken sauce, grated Colby cheese, 3 lasagna noodles, remaining chicken sauce, 3 lasagna noodles, and finally grated mozzarella cheese. Cover with aluminum foil.
Bake in a preheated 350 degree F (175 degrees C) oven for 40 minutes. Remove foil, and continue baking for 10 minutes. Let stand 10 minutes before servingLooking for chicken lasagna recipe?
This is my chicken lasagna recipe, though I've never eaten lasagna!
';Lasagna Santa Cruz'; - 6 servings
9 2';-wide lasagna noodles
1 (14 1/2 oz.) can Del Monte Mexican-Style Stewed Tomatoes
1 (15 oz.) can Del Monte Tomato Sauce
1 (4 oz.) can diced green chiles
1 tablespoon chili powder
2 cloves garlic; minced
2 cups cooked, cubed chicken
2 1/2 cups shredded Monterey Jack cheese
Cook noodles as package directs; rinse and drain. In skillet, combine tomatoes, tomato sauce, chiles, chili powder and garlic. Cook, uncovered, over medium heat 15 minutes or until thickened, stirring occasionally. Stir in chicken. Spread thin layer of sauce on bottom of 7x11'; 2-quart dish; arrange 3 noodles to cover bottom. Spread 1/3 sauce over noodles; top with 1/3 cheese. Repeat twice. Bake at 375*, uncovered, 25 minutes or until heated through. Garnish each serving with a dollop of sour cream and chopped cilantro (parsley), if desired.
(Can be made ahead and frozen. Defrost overnight in refrigerator; bake as directed above.)
CHICKEN LASAGNA
8 to 10 Lasagna noodles, cooked
2 Cups cooked diced chicken
2 Tblsp butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 Tblsp butter or margarine
3 Tblsp all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese
Tomato Sauce: Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes. Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.
Cream Sauce: Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes. Add broth, stirring until thickened. Stir in half%26amp;half over low-heat.
Lasagna Layering:
-----------------
Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese. Bake at 350 F for 20 to 25 minutes.
go to allrecipes.com!
Lasagna-Chicken Florentine:
1 1/2 tablespoons stick margarine or butter
3 tablespoons all-purpose flour
2 (12-ounce) cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
6 no-boil lasagna noodles
1 1/2 cups shredded cooked chicken breast (about 6 ounces)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup (3 ounces) preshredded reduced-fat pizza-blend cheese or cheddar cheese
Preheat oven to 450掳.
Melt margarine in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).
Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450掳 for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.
Yield: 4 servings
2 cups shredded mozzarella cheese
2 cans (10 3/4 ounces each) cream of mushroom soup
1 1/2 cups milk
1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water
1 egg
2 cups ricotta cheese
12 lasagna noodles, cooked and drained
2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
Parmesan cheese
PREPARATION:
Reserve 1/2 cup of Mozzarella cheese for topping. I
In medium bowl, combine soup and milk; set aside.
In another medium bowl, combine spinach, egg and ricotta; mix well.
In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture.
Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.
Bake at 350掳 for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.
Makes 6 to 8 servings.
Chicken Lasagna Bake
Yield: 8 Servings
Ingredients
8 oz lasagna noodles; uncooked
1 cn {10 3/4 oz.} condensed
-cream of ch
soup; undiluted
1 c canned chicken broth
1/2 ts salt
2 3 oz. pkgs. cream cheese;
-softened
1 c cottage cheese
1/2 c sour cream
1/2 c mayonnaise or salad dressing
1/3 c chopped onion
1/3 c chopped green bell pepper
1/3 c chopped pimiento-stuffed
-olives; drained
1/4 c finely chopped fresh parsley
3 c chopped cooked chicken
1/2 c fine dry bread crumbs
1 tb butter or margarine; melted
Instructions
* Cook lasagna according to package directions; drain. Rinse with cold
water;
drain again, and set aside.
* Combine soup, broth, and salt, stirring until smooth; set aside.
* Combine cream cheese and next 3 ingredients in a large mixing bowl; beat
at
medium speed with an electric mixer 1 minute or until smooth. Stir in onion
and next 3 ingredients. Set cream cheese mixture aside.
* Layer half each of lasagna noodles, cream cheese mixture, soup mixture,
and
chopped chicken in a lightly greased 13 x 9 x 2-inch baking dish. Repeat
layers. Combine bread crumbs and butter; sprinkle over top.
* Bake at 375 degrees for 25 to 30 minutes.
I couldnt find one with stove top this is the closest I could get....
chicken lasagna
INGREDIENTS
9 lasagna noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup chopped onion
1 (8 ounce) container cottage cheese
1/2 (8 ounce) container sour cream
1/4 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup sliced black olives
3/4 cup grated Parmesan cheese
4 cups chopped, cooked chicken meat
2 cups shredded Colby cheese
2 1/2 cups shredded mozzarella cheese
DIRECTIONS
Cook pasta in a large pot of boiling salted water until al dente. Drain.
In a large bowl, mix together cream of mushroom soup, cream of chicken soup, chopped onions, cottage cheese, sour cream, poultry seasoning, oregano, basil, grated Parmesan cheese, and chicken. If desired, add olives.
In a 9x13 inch casserole dish, layer 3 lasagna noodles, half of the chicken sauce, grated Colby cheese, 3 lasagna noodles, remaining chicken sauce, 3 lasagna noodles, and finally grated mozzarella cheese. Cover with aluminum foil.
Bake in a preheated 350 degree F (175 degrees C) oven for 40 minutes. Remove foil, and continue baking for 10 minutes. Let stand 10 minutes before servingLooking for chicken lasagna recipe?
This is my chicken lasagna recipe, though I've never eaten lasagna!
';Lasagna Santa Cruz'; - 6 servings
9 2';-wide lasagna noodles
1 (14 1/2 oz.) can Del Monte Mexican-Style Stewed Tomatoes
1 (15 oz.) can Del Monte Tomato Sauce
1 (4 oz.) can diced green chiles
1 tablespoon chili powder
2 cloves garlic; minced
2 cups cooked, cubed chicken
2 1/2 cups shredded Monterey Jack cheese
Cook noodles as package directs; rinse and drain. In skillet, combine tomatoes, tomato sauce, chiles, chili powder and garlic. Cook, uncovered, over medium heat 15 minutes or until thickened, stirring occasionally. Stir in chicken. Spread thin layer of sauce on bottom of 7x11'; 2-quart dish; arrange 3 noodles to cover bottom. Spread 1/3 sauce over noodles; top with 1/3 cheese. Repeat twice. Bake at 375*, uncovered, 25 minutes or until heated through. Garnish each serving with a dollop of sour cream and chopped cilantro (parsley), if desired.
(Can be made ahead and frozen. Defrost overnight in refrigerator; bake as directed above.)
CHICKEN LASAGNA
8 to 10 Lasagna noodles, cooked
2 Cups cooked diced chicken
2 Tblsp butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 Tblsp butter or margarine
3 Tblsp all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese
Tomato Sauce: Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes. Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.
Cream Sauce: Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes. Add broth, stirring until thickened. Stir in half%26amp;half over low-heat.
Lasagna Layering:
-----------------
Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese. Bake at 350 F for 20 to 25 minutes.
go to allrecipes.com!
Lasagna-Chicken Florentine:
1 1/2 tablespoons stick margarine or butter
3 tablespoons all-purpose flour
2 (12-ounce) cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
6 no-boil lasagna noodles
1 1/2 cups shredded cooked chicken breast (about 6 ounces)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup (3 ounces) preshredded reduced-fat pizza-blend cheese or cheddar cheese
Preheat oven to 450掳.
Melt margarine in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).
Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450掳 for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.
Yield: 4 servings
2 cups shredded mozzarella cheese
2 cans (10 3/4 ounces each) cream of mushroom soup
1 1/2 cups milk
1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water
1 egg
2 cups ricotta cheese
12 lasagna noodles, cooked and drained
2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
Parmesan cheese
PREPARATION:
Reserve 1/2 cup of Mozzarella cheese for topping. I
In medium bowl, combine soup and milk; set aside.
In another medium bowl, combine spinach, egg and ricotta; mix well.
In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture.
Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.
Bake at 350掳 for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.
Makes 6 to 8 servings.
Chicken Lasagna Bake
Yield: 8 Servings
Ingredients
8 oz lasagna noodles; uncooked
1 cn {10 3/4 oz.} condensed
-cream of ch
soup; undiluted
1 c canned chicken broth
1/2 ts salt
2 3 oz. pkgs. cream cheese;
-softened
1 c cottage cheese
1/2 c sour cream
1/2 c mayonnaise or salad dressing
1/3 c chopped onion
1/3 c chopped green bell pepper
1/3 c chopped pimiento-stuffed
-olives; drained
1/4 c finely chopped fresh parsley
3 c chopped cooked chicken
1/2 c fine dry bread crumbs
1 tb butter or margarine; melted
Instructions
* Cook lasagna according to package directions; drain. Rinse with cold
water;
drain again, and set aside.
* Combine soup, broth, and salt, stirring until smooth; set aside.
* Combine cream cheese and next 3 ingredients in a large mixing bowl; beat
at
medium speed with an electric mixer 1 minute or until smooth. Stir in onion
and next 3 ingredients. Set cream cheese mixture aside.
* Layer half each of lasagna noodles, cream cheese mixture, soup mixture,
and
chopped chicken in a lightly greased 13 x 9 x 2-inch baking dish. Repeat
layers. Combine bread crumbs and butter; sprinkle over top.
* Bake at 375 degrees for 25 to 30 minutes.
Anyone have mindblowingly good lasagna recipe?
My fiance is a big lasagna person, I want to cook him a nice lasagna out of the blue. Just a nice way to say 'I love you'.
Has anyone got good recipes?
Thanks!Anyone have mindblowingly good lasagna recipe?
This is my handed down family recipe for lasagna.
Most lasagna recipes...you can taste too much of one ingredient. Not this one...it is phenominal! This makes a big old pan of Lasagna, or a few small pans. I either make a big one for parties...or a few small ones for just us....they freeze wonderfully!
Sauce:
4 big cans of tomato sauce
1 lg can of tomato juice
1 lg can of tomato paste (soup can size)
2 green peppers
1 1/2 lg onions
4 cloves garlic, chopped
4 to 5 lbs ground beef
parmesan and romano cheese
Oregano and Basil
Brown meat, oinions, %26amp; green peppers. Add all sauce ingredients into a big sauce pan, including spices (to taste). Cook sauce about three hours. Add parmesan and Romano (to taste) for the last hour of cooking.
Lasagna:
4 to 5 boxes of Lasagna Noodles
6 large containers of cattage cheese (drained very well)
2 lbs Ricotta cheese
6 packages of Provolone cheese
3 or 4 packages of Mozzerella cheese
Cook noodles according to package directions. Drain. Spray a large baking pan (or a few smaller ones) with Pam cooking spray.
Put a light layer of sauce in bottom of pan. Now do a layer of noodles.
Mix the Ricatta and cottage cheese together.
Now layer in this order.
1. Cottage/ricotta
2. Meat sauce
3. shake some parmesan and romano cheese over.
4. Provolone (cut in half if necessary to fit).
5. Mozzerella
Repeat starting with noodle layer, until pan is full. Last layer should be noodles, then sauce, with parmesan and romano sprinkled over.
Bake at 350 degrees for 45 minutes. If you have extra sauce, serve with lasgana.
Let lasagna stand 15 to 20 minutes. Use baster to get out extra water.
Enjoy!Anyone have mindblowingly good lasagna recipe?
the recipe on the box of barilla lasagna noodles is fantastic! i usually substitute italian sausage for ground beef. my boyfriend loves it!
Meatball Lasanga Bake
Recipe #203936
I was looking through some of the recipes that I had clipped and saved out of different magazines. I came across this one and thought it sounded pretty good, so I decided to put it here for safe keeping. The prep time includes cooking of the noodles. Submitted to ';Zaar'; on June 29th, 2006. I had originally Submitted this to ';Zaar'; on the above date and now I'm going to make it public on January 6th, 2007.
|
1陆 hours 25 min prep
1 (12 ounce) package bow tie pasta (or your choice)
1 (26 1/2 ounce) can pasta sauce
1 egg, beaten
1 (15 ounce) container ricotta cheese
1 cup shredded parmesan cheese, divided
1 (16 ounce) bag frozen meatballs, thawed and cut in half
2 cups shredded mozzarella cheese
Meatball Lasanga Bake Recipes
%26lt; 4 hours Main Dish
United States Main Dish
Ground Beef Main Dish
Heat oven to 350潞F. Spray 9 x 13-inch baking dish with cooking spray.
Cook pasta to desired tenderness; drain, return to pan and add half of sauce.
Spoon half of this into prepared dish.
Combine egg, ricotta cheese, and 1/2 of parmesan cheese; spread evenly over pasta.
Top with meatballs and sprinkle with mozzarella cheesepalm oil
Has anyone got good recipes?
Thanks!Anyone have mindblowingly good lasagna recipe?
This is my handed down family recipe for lasagna.
Most lasagna recipes...you can taste too much of one ingredient. Not this one...it is phenominal! This makes a big old pan of Lasagna, or a few small pans. I either make a big one for parties...or a few small ones for just us....they freeze wonderfully!
Sauce:
4 big cans of tomato sauce
1 lg can of tomato juice
1 lg can of tomato paste (soup can size)
2 green peppers
1 1/2 lg onions
4 cloves garlic, chopped
4 to 5 lbs ground beef
parmesan and romano cheese
Oregano and Basil
Brown meat, oinions, %26amp; green peppers. Add all sauce ingredients into a big sauce pan, including spices (to taste). Cook sauce about three hours. Add parmesan and Romano (to taste) for the last hour of cooking.
Lasagna:
4 to 5 boxes of Lasagna Noodles
6 large containers of cattage cheese (drained very well)
2 lbs Ricotta cheese
6 packages of Provolone cheese
3 or 4 packages of Mozzerella cheese
Cook noodles according to package directions. Drain. Spray a large baking pan (or a few smaller ones) with Pam cooking spray.
Put a light layer of sauce in bottom of pan. Now do a layer of noodles.
Mix the Ricatta and cottage cheese together.
Now layer in this order.
1. Cottage/ricotta
2. Meat sauce
3. shake some parmesan and romano cheese over.
4. Provolone (cut in half if necessary to fit).
5. Mozzerella
Repeat starting with noodle layer, until pan is full. Last layer should be noodles, then sauce, with parmesan and romano sprinkled over.
Bake at 350 degrees for 45 minutes. If you have extra sauce, serve with lasgana.
Let lasagna stand 15 to 20 minutes. Use baster to get out extra water.
Enjoy!Anyone have mindblowingly good lasagna recipe?
the recipe on the box of barilla lasagna noodles is fantastic! i usually substitute italian sausage for ground beef. my boyfriend loves it!
Meatball Lasanga Bake
Recipe #203936
I was looking through some of the recipes that I had clipped and saved out of different magazines. I came across this one and thought it sounded pretty good, so I decided to put it here for safe keeping. The prep time includes cooking of the noodles. Submitted to ';Zaar'; on June 29th, 2006. I had originally Submitted this to ';Zaar'; on the above date and now I'm going to make it public on January 6th, 2007.
|
1陆 hours 25 min prep
1 (12 ounce) package bow tie pasta (or your choice)
1 (26 1/2 ounce) can pasta sauce
1 egg, beaten
1 (15 ounce) container ricotta cheese
1 cup shredded parmesan cheese, divided
1 (16 ounce) bag frozen meatballs, thawed and cut in half
2 cups shredded mozzarella cheese
Meatball Lasanga Bake Recipes
%26lt; 4 hours Main Dish
United States Main Dish
Ground Beef Main Dish
Heat oven to 350潞F. Spray 9 x 13-inch baking dish with cooking spray.
Cook pasta to desired tenderness; drain, return to pan and add half of sauce.
Spoon half of this into prepared dish.
Combine egg, ricotta cheese, and 1/2 of parmesan cheese; spread evenly over pasta.
Top with meatballs and sprinkle with mozzarella cheese
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