This will knock your socks off:
You need:
2lbs good quality ground beef
1 large onion chopped
2 envelopes Ortega Smokey Chipotle taco seasoning (use the regular if you want, the Chipotle is better)
12 oz water
3 lg jars hot (or medium) salsa
1 pkg burrito size flour tortillas
2 - 8 oz packs of shredded cheddar, or cheddar jack blend
2 cans refried beans
sour cream
1 disposable foil lasagna pan
Brown %26amp; drain the ground beef (drain for a good 15minutes) Wipe out the frying pan with a paper towel while you wait. When the meat is drained, add the water to the empty pan, and stir in the seasoning mix until well blended, then stir in the meat. Heat until thickened and bubbly, about 4 minutes, stirring occasionally. Add the refried beans, and enough salsa to make it stirable (you will have plenty left) stir and heat until mixture bubbles, turn off the heat. Pour a little salsa into the bottom of your foil pan, and spread it out (helps keep things from sticking) you need a thin, even layer. Cut all tortillas in half, layer 4 pieces into the bottom of the pan, cut side to the edge. Try to cover as much of the pan bottom as you can. Add in half of your meat mixture. Cover this layer with the chopped onion, then top that with a thin layer of salsa. Now add a nice, even layer of shredded cheese. Make a new tortilla layer, then add the rest of your meat mixture, and another layer of cheese. Make 1 more tortilla layer, and cover this with a layer of salsa,and then a thick layer of cheese. Bake this at 350 for 35 to 45 minutes. Your cheese should be melted browned and bubbly. Remove the pan from the oven, and place it on a trivet. Allow it to stand for about 10 minutes. Serve it as you would lasagna (cut into big squares) garnish with sour cream.Would you care to share your different ';lasagna'; recipes?
Try Egg plant lasagne
If you like lasagna, but miss it on a low-carb diet, you have to make this.
* 2 small eggplants
* 1 pound meat (Italian sausage or ground beef or anything really)
* at least 12 oz. of tomato sauce, can use up to 26 oz.; look for no sugar added varieties, such as Hunt's in a can
* 14 oz. ricotta cheese (cottage cheese can also be used)
* 1 cup mozzarella
* 1/2 cup Parmesan
* Italian seasoning
* garlic powder
Slice the eggplant. I slice it crosswise (into circles) to make it easy to serve, but lengthwise would probably be more like lasagna noodles.
Fry the ground beef or other meat you are using until cooked. Sprinkle it with Italian seasoning and garlic powder as it cooks. Set it aside.
Take an 8x12 cake pan. Spray with Pam. Pour half the tomato sauce in (enough to cover bottom, which is why a 26 oz. can might be better). Layer 1/2 the eggplant in. Then a layer of the mozzarella (use all of it), then a layer of meat (use all of it). Ricotta is next (use all of it), then the rest of the eggplant, the rest of the tomato sauce, and the Parmesan (use all of it). Cover and bake at 400 degrees for about an hour.
Mexican Lasagna
1 lb. ground beef
1pkg. flour tortillas
1 can refried black beans
1 lg. pkg. shredded cheese
1 can enhilada sauce
1 can chopped green chiles
Brown the ground beef, add grean chiles, enchilada sauce and beans.
Lightly spray a 9x13 pan with cooking spray. Layer tortillas, beef mixture, cheese. Repeat until you run out of ingredients. Bake at 350 for approx. 25-30 minutes, or until brown and bubbly.
Enjoy, my family never leaves left overs!
try using sour cream instead of ricotta and i used mixed chedder and mozzerella, colby, cheeses and different meats, I make this for ever BBQ upon request and when I cater a party they ask for my famous lasagna
I make the traditional lasagna, except that I use different meats - sometimes ground turkey, ground sausage, pepperoni, etc.
Also you could try different spices - like cajun types: cumin, tumeric, which makes it taste different.
As to cheeses, you can try other types like gouda, american, cheddar or even swiss.
As to a dessert - you could do a take off of a fruit pizza. between the layers of crusty dough, you could use whipped cream, bananas, kiwi, strawberries, cherries, different types of nuts.
Have fun!
i dont know if this will interest you, but i do got something to share to you. I want to sahre my PASTA PANCAKES
Ingredients:
160 g del monte salad macaroni
2 pc large eggs, beaten
1/3 cup evaporated milk
2-1/2 tbsp. grated pamesan cheese
100 g chicken breast, cooked wih a dash of salt, then diced
1/2 cup frozen green peas
1 pouch (250g) DEL MONTE Italian Style spaghette sauce
1/3 cup coarsely grated quickmelt cheese
Procedure 1, 2 %26amp; 3 only:
1) beaten eggs, then add milk, flour, parmesan cheese, chaickena, peas aand DEL MONTE Macaroni. SEason with 3/4 tsp iodized fine salt.(or 3/4 tbsp iodized rock salt) and dash of pepper. mix well.
2)Heat 6'; skillet or non-stick pan with 2 tbsp oil, then flatten 1 cup of macaroni mixture into ana even layer. Cook for 2 minutes. Flip to cook other side.
3)While still on the pan, top pancake with 1/4 cup DEL MONTE Spaghetti Sauce and cheese. Continue cooking auantil cheese melts. Do the same with remaining macaroni mixture.
This can make 5 servings.
Plus have health advantage: Excellent source of Vitamina B1 - prevents beriberi. Cooking time 1 hour and 12 minutes.
Hope you'll appreciate it and have a good day!
I use 2 bags of dry cottage cheese mixed with one egg, a cup of parmesan cheese, salt and pepper and parsley topped with mozzarella cheese for my cheese layer, it's a lot lighter than ricoatta or a bechamal sauce and very delicious!
Chicken Cordon Bleu Lasagna
1陆 hours 25 min prep
10 servings
2 eggs
1 (15 ounce) container ricotta cheese
1 cup cottage cheese
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
2 cups diced cooked chicken
2 cups diced cooked ham
1/2 teaspoon garlic powder
1 (16 ounce) jar alfredo sauce (i used my own home made version)
6 uncooked lasagna noodles
2 cups mozzarella cheese
1 cup shredded swiss cheese
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees.
beat together eggs, ricotta, cottage and parmesan cheesese and 1/4 cup parsley.
in another bowl mix ham, chicken, garlic powder, half of the mozzerella and alfredo sauce.
grease a 13 x 9 baking dish and spread about 1/2 cup of the chicken mixture.
next top chicken mixture with three uncooked lasagna noodles.
put half of the cheese mixture on next.
now half of the remaning chicken mixture.
Repeat layers and top with swiss cheese and remaining mozzeralla cheese. NOTE: you can use guyere instead of swiss, although i haven't tried this variation yet.
Cover tightly with foil and bake for one hour or undit hot and bubbly on top.
I like mine a little brown on top so i remove the foil in the last 10 minutes or so.
Sprinkle with parsely and let stand for 15 minutes before serving.
OR
Cream Cheese Lasagna
1录 hours 25 min prep
8 servings
1 lb ground beef
1/2 cup chopped onions
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon dried parsley
2 teaspoons dried Italian seasoning
1 teaspoon beef bouillon
1/4 teaspoon garlic powder
1 (8 ounce) package cream cheese, softened
1 cup cottage cheese
1/4 cup sour cream
2 eggs, beaten
1/2 (16 ounce) package lasagna noodles, cooked and drained
1 (4 ounce) package sliced pepperoni
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
Cook beef and onion in heavy skillet, drain.
Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes.
Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased baking dish.
Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and cheese. Repeat layer with rest of ingredients. Sprinkle with parmesan cheese.
Cover, bake for 30 minutes. Let stand 10 minute before serving.
OR
Southwestern Lasagna
40 min 10 min prep 8 servings
12 (6 inch) corn tortillas
1 1/2 lbs ground beef
2 tablespoons taco seasoning mix
1/2 teaspoon seasoning salt
1 (14 1/2 ounce) can diced tomatoes
2 (8 ounce) cans tomato sauce
1 (4 ounce) can diced green chilies
16 ounces cottage cheese, pureed
1 large egg, beaten
2 cups shredded colby-monterey jack cheese, divided
1/2 cup sliced olives
Cut each tortilla into 2 or 3 pieces; set aside.
Brown ground beef in a large skillet until crumbly; drain fat.
Add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes.
Combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl.
In a lightly greased 9x13'; baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top.
Bake, uncovered, at 350掳 for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions.
NOTE: The cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.
One way I make it, other than traditional is I make meatballs and slice them thin and I use them as a layer instead of the chopmeat and for another layer, I use pepperoni. All other layers are the same with ricotta and mozzarella.
I also make a seafood lasagna using shrimp, lobster tail and bay scallops, but I don't use red sauce. I make a white bechamel sauce.
You could always substitute the cheese with Spinich Squash. My only other advice would be to visit foodnetwork.com
Heavenly Chicken Lasagna:
1 tablespoon butter or margarine
1/2 large onion
1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
1 (10-ounce) container refrigerated reduced-fat Alfredo sauce
1 (7-ounce) jar diced pimiento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10-ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups (12 ounces) shredded sharp Cheddar cheese, divided
Melt butter in a skillet over medium-high heat. Add onion, and saut茅 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, cottage cheese, and next 3 ingredients.
Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
Bake at 350掳 for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.
Yield: Makes 8 to 10 servings
5 Mushroom Lasagna
1 box+ lasagna pasta or freshly made pasta
2 lb. mushrooms, your choice. I like to use standard white agaricus, portobello, shitake, oyster and enoki
3 T balsamic vinegar
3 cups heavy cream
1 teaspoon salt
pepper to taste
3 shallots
6 cloves garlic
3 Tablespoons dry sherry
1 lb ricotta cheese
4 oz regiano parmesan cheese, shaved
2 eggs, beaten
1/2 lb mozzarella, shredded
1 medium tomato, sliced
1 medium tomato, diced
2 Tablespoons butter
preheat oven to 425 degrees F.
saute shallots and garlic with butter in a skillet. reserving some enoki and/or portabello slices for the top, chop the rest of the mushrooms and saute with garlic and shallots. Deglaze your pan with sherry, add cream and vinegar. simmer a few minutes and set aside. It should still be thin.
beat eggs in a bowl, combine with parmesan, riccota, basil, salt and pepper and diced tomato.
spray 9x12 baking pan with vegetable oil spray and layer pasta noodles(you can use them dry, they don't need to be ';oven ready';), dot pasta with lumps of riccota mixture, then pour msushroom crem over. You want to make this at least 3 layers deep.
On top layer spread mozzarella. Arranve the reserved enoki or portablella slices and slices of tomato on top attractively.
If you are using dry pasta add 1/2 cup chicken stock poured into the corners of the pan and seal tightly with foil before baking.
If using fresh pasta omit any added moisture.
Bake pasta50 minutes. Allow to rest at room temperature at least 10 minutes before cutting
Idaho Potato Lasagna
Yield: 4 servings
Ingredients:
2 large 70-count Idaho Potatoes, cleaned and sliced thinly (left in water)
1/2 log of goat cheese (approximately 3 tablespoons)
1 cup heavy cream
1 garlic clove, roasted and smashed
2 cups mushrooms chopped fine, cooked, dried and cooled
1 shallot minced, saut茅ed and cooled
2 heaping tablespoons truffle shavings
3 tablespoons white truffle oil
Salt and white pepper to taste
Procedure:
Preheat oven to 350掳F.
Combine in a bowl the mushrooms, truffle shavings, truffle oil, minced shallots and season to taste.
In a non-reactive square ovenproof pan, spread 1 tablespoon butter and a touch of truffle oil to coat.
In a saucepan, combine goat cheese, garlic and heavy cream. Melt cheese and keep slightly warm.
Layer potatoes on bottom of pan. Spoon goat cheese mixture over all and add truffle mushroom mixture and layer again with potato.
Alternate until all potatoes and mushroom mixture is used. Top with last of the goat cheese mixture.
Cook in oven until golden brown on top (about 30-40 minutes). Cool to room temperature or colder. Cut out portions and reheat to order.
The mushroom mixture looks like ground beef and the cheese mixture looks like ricotta cheese. Serve with Filet Mignon, Chicken, Lamb or your own special creation!
Mexi Corn Lasagna
Ingredients
(6 servings)
1 lb Ground beef
17 oz Can whole kernel corn, drained
15 oz Can tomato sauce
1 c Picante sauce
1 tb Chili powder
1 1/2 ts Ground cumin
16 oz Carton low fat cottage cheese
2 Eggs, slightly beaten
1/4 c Parmesan cheese
1 ts Dried oregano
1/2 ts Garlic salt
12 Corn tortillas, divided
1 c Shredded cheddar cheese (4 oz)
Instructions
Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven, top with cheddar cheese. Let stand 10 minutes before serving.
Seafood Lasagna
Ingredients
(8 servings)
1/2 c Butter
1/2 c Flour
1/2 ts Salt
2 c Garlic; crushed
2 c Milk
2 c Chicken broth
1/4 ts Pepper
1 ts Basil
2 c Mozzarella cheese, shredded
1/2 c Green onions, chopped
15 ea Lasagna noodles: UNCOOKED
1 c Cottage cheese; small curd
2/3 c Cooked shrimp cut bite size
2/3 c Cooked bay scallops bite siz
2/3 c Crabmeat cut bite size
1/3 c Dry white wine
Instructions
Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as needed. Spread the cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Hope you love this as much as we do!!!
Fontina, Mushroom and Pancetta Lasagna
Ingredients
(8 servings)
1 x Filling:
1 pk Spinach; chopped, frozen, c
1/2 c Parmesan; freshly grated (a
1 x Mushrooms:
2 oz Pancetta; *, or bacon, chop
1 x Crumbled
1 x Assembly:
1 x Tomato, porcini %26amp; pancetta s
3/4 c Parmesan; freshly grated (a
2 ts Rosemary; fresh, minced or
30 oz Ricotta; 2 15-oz. container
1 x Package directions, drained,
2 ea Eggs
1 tb Olive oil
2 ts Rosemary; fresh, minced or
12 oz Mushrooms; button, sliced
12 ea Lasanga noodles; about
1 lb Fontina cheese; grated
1 ea Tomato; seeded, chopped
1 x Crumbled
Instructions
* Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. FOR FILLING:
Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY:
Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain. Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.) Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes. Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares.
Baked Ziti
3 cups ziti or other tube pasta, uncooked
1/2 pound Italian sausage, sliced
1 stick (8 tablespoons) butter or margarine
1 cup sliced mushrooms, about 4 ounces
1 green bell pepper, sliced
1/2 cup chopped onion
1/2 cup all-purpose flour
2 1/4 cups milk
2 cups shredded mild cheddar cheese, divided
1/2 cup grated Parmesan cheese
1/2 teaspoon pepper
PREPARATION:
Cook ziti according to directions; drain. In a saucepan, brown sausage. Remove to paper towels to drain.
Melt butter in skillet and saut茅 mushroom, green pepper and onion until just tender. Blend flour into the vegetable mixture, stirring until well blended and bubbly. Gradually add milk and cook over medium low heat, stirring constantly, until mixture begins to boil. Continue to cook and stir for 1 minute. Blend in 1 1/2 cups cheddar cheese, Parmesan cheese and pepper, stirring until cheeses are melted and mixture is smooth.
Stir hot, cooked ziti and sausage into vegetable cheese sauce. Pour into greased 2 or 3 quart casserole. Top with remaining 1/2 cup cheddar cheese. Bake at 350 for 30 minutes or until hot and bubbly.
go to food network.com they just had a nice chocolate one from Emile lagcee
My mom made zucchini lasagna when i was a kid but I would never torture anyone with that nonsense!
I like to use something other than ricotta. Cream cheese works well. I mix it straight into the meat sauce. Then I layer meat, mozzerella cheese and the lasagna noodles.
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