Please can I have a good deep dish lasgna recipe?!
Just take the following ingredients chuck em in a deep dish and cook em up.
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
2-3 lb. ground chuck
1 lg. white onion, diced
Garlic powder, approximately 2-3 tbsp.
1 tbsp. oregano
1/2 to 1 tbsp. basil
Salt to taste
Pepper to taste
2 tbsp. Creole seasoning
Sprinkle of chili powder
1 tbsp. soy sauce
Lg. Dutch oven with lid
Browned seasoned meat
3 (16 oz.) cans stewed tomatoes (1 of 3 can be a can of Rotel if desired)
2 boxes fresh mushrooms, thinly sliced
1 sm. can tomato paste
1-2 tbsp. garlic powder
1/2 to 1 tbsp. oregano
1/2 to 1 tbsp. basil
Salt and pepper, heavy
Creole seasoning, lightly
Chili powder, if desired
Soy sauce, a few shakes
1/4 c. ketchup
1/2 c. barbecue sauce, Old Hickory hot
1/4 c. sugar, preferably brown (granulated will do)
1-2 (6 oz.) cans of tomato sauce (may want to put one in at beginning and put one in about 2 hours before done)
2 c. water
Meat of choice, or vegetarian
Cheese, variety to choice of cook
Tortillas
Salsa
Olives
Avocados
Sour cream
1 round deep dish
Refried bean
* 12 uncooked lasagna noodles
* 1 pound sweet Italian sausage
* 2/3 cup chopped onions
* 1/2 tablespoon minced garlic
* 2/3 cup chopped fresh parsley, divided
* 3 (6 ounce) cans tomato paste
* 1 (15 ounce) can tomato sauce
* 2 cups water
* 1 1/2 teaspoons Italian seasoning
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons dried basil leaves
* 1 pound part-skim ricotta cheese
* 1 (10 ounce) package chopped spinach, thawed and squeeze dried
* 1/2 cup grated Parmesan cheese
* 3 eggs
* 2 teaspoons garlic salt
* 1/4 teaspoon ground black pepper
* 3 cups shredded mozzarella cheese
8 ounces butter
1 1/2 cup whipping cream
freshly ground white pepper
1 1/2 cups fresh grated Parmesan cheese .
18 slices mozzarella cheese
.
Ricotta Mixture:
2 cups ricotta cheese
1/3 cup grated Parmesan cheese
3/4 cup shredded mozzarella
2 tablespoons sliced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 each teaspoon dried leaf basil and oregano
1 1/2 cups prepared Alfredo sauce
.
Vegetables
2 cups chopped carrots
4 cups sliced mushrooms
1 cup chopped onion
1 tablespoon butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell pepper
2 cups sliced zucchini
4 cups broccoli florets
lasagna strips
1 box- (16 oz ) lasagna noodles
1 lb- sweet italian sausage ( remove skin )
1 med- yellow onion ( chopped )
2 - garlic cloves ( minced)
1/2 tsp- crushed red pepper flakes
2- eggs
2 lbs- ricotta chesse
2 cups- shredded mozz chesse
1/4 cup- grated parmesan chesse
1 tbs- dried basil
1 jar- seasoned tomato sauce ( 48 oz)
2 med- tomatos sliced
Answers: Yoinkers Universal Lasagne
Just take the following ingredients chuck em in a deep dish and cook em up.
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
2-3 lb. ground chuck
1 lg. white onion, diced
Garlic powder, approximately 2-3 tbsp.
1 tbsp. oregano
1/2 to 1 tbsp. basil
Salt to taste
Pepper to taste
2 tbsp. Creole seasoning
Sprinkle of chili powder
1 tbsp. soy sauce
Lg. Dutch oven with lid
Browned seasoned meat
3 (16 oz.) cans stewed tomatoes (1 of 3 can be a can of Rotel if desired)
2 boxes fresh mushrooms, thinly sliced
1 sm. can tomato paste
1-2 tbsp. garlic powder
1/2 to 1 tbsp. oregano
1/2 to 1 tbsp. basil
Salt and pepper, heavy
Creole seasoning, lightly
Chili powder, if desired
Soy sauce, a few shakes
1/4 c. ketchup
1/2 c. barbecue sauce, Old Hickory hot
1/4 c. sugar, preferably brown (granulated will do)
1-2 (6 oz.) cans of tomato sauce (may want to put one in at beginning and put one in about 2 hours before done)
2 c. water
Meat of choice, or vegetarian
Cheese, variety to choice of cook
Tortillas
Salsa
Olives
Avocados
Sour cream
1 round deep dish
Refried bean
* 12 uncooked lasagna noodles
* 1 pound sweet Italian sausage
* 2/3 cup chopped onions
* 1/2 tablespoon minced garlic
* 2/3 cup chopped fresh parsley, divided
* 3 (6 ounce) cans tomato paste
* 1 (15 ounce) can tomato sauce
* 2 cups water
* 1 1/2 teaspoons Italian seasoning
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons dried basil leaves
* 1 pound part-skim ricotta cheese
* 1 (10 ounce) package chopped spinach, thawed and squeeze dried
* 1/2 cup grated Parmesan cheese
* 3 eggs
* 2 teaspoons garlic salt
* 1/4 teaspoon ground black pepper
* 3 cups shredded mozzarella cheese
8 ounces butter
1 1/2 cup whipping cream
freshly ground white pepper
1 1/2 cups fresh grated Parmesan cheese .
18 slices mozzarella cheese
.
Ricotta Mixture:
2 cups ricotta cheese
1/3 cup grated Parmesan cheese
3/4 cup shredded mozzarella
2 tablespoons sliced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 each teaspoon dried leaf basil and oregano
1 1/2 cups prepared Alfredo sauce
.
Vegetables
2 cups chopped carrots
4 cups sliced mushrooms
1 cup chopped onion
1 tablespoon butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell pepper
2 cups sliced zucchini
4 cups broccoli florets
lasagna strips
1 box- (16 oz ) lasagna noodles
1 lb- sweet italian sausage ( remove skin )
1 med- yellow onion ( chopped )
2 - garlic cloves ( minced)
1/2 tsp- crushed red pepper flakes
2- eggs
2 lbs- ricotta chesse
2 cups- shredded mozz chesse
1/4 cup- grated parmesan chesse
1 tbs- dried basil
1 jar- seasoned tomato sauce ( 48 oz)
2 med- tomatos sliced
i like chicken lasagna with loads of vegtables and cheese
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. Sauté 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
Per serving: 232 calories, 26 grams protein, 5. 6 grams fat, 18.4 grams carbohydrate, 36 milligrams cholesterol, 735 milligrams sodium, and 244 milligrams calcium.
Source: Betty Fletcher, State Road, North Carolina
Reprinted with permission.
LASAGNA
2-3 lb. ground chuck
1 lg. white onion, diced
Garlic powder, approximately 2-3 tbsp.
1 tbsp. oregano
1/2 to 1 tbsp. basil
Salt to taste
Pepper to taste
2 tbsp. Creole seasoning
Sprinkle of chili powder
1 tbsp. soy sauce
Using a large heavy skillet, pour enough oil to cover the bottom on medium heat. Heat the oil to just smoking - add diced onion and garlic powder. Saute until onions are clear. Add the ground chuck, and all other seasonings listed above. Mix well. Cook until done. Remove from skillet; place on platter (paper towels) and drain well.
SAUCE:
Lg. Dutch oven with lid
Browned seasoned meat
3 (16 oz.) cans stewed tomatoes (1 of 3 can be a can of Rotel if desired)
2 boxes fresh mushrooms, thinly sliced
1 sm. can tomato paste
1-2 tbsp. garlic powder
1/2 to 1 tbsp. oregano
1/2 to 1 tbsp. basil
Salt and pepper, heavy
Creole seasoning, lightly
Chili powder, if desired
Soy sauce, a few shakes
1/4 c. ketchup
1/2 c. barbecue sauce, Old Hickory hot
1/4 c. sugar, preferably brown (granulated will do)
1-2 (6 oz.) cans of tomato sauce (may want to put one in at beginning and put one in about 2 hours before done)
2 c. water
The sauce will be very watery - you want it that way. Place all of the ingredients in saucepan; mix well. Place on medium heat and bring to a boil. Turn heat down until sauce simmers. Simmer for at least 3 hours. Adding water as needed. You will want the sauce very juicy, stir frequently.
I cook my sauce usually 6-8 hours. When the sauce is ready, take a large deep baking dish, coat well with butter (as in baking). Take a ladle and cover bottom of baking dish with sauce about 1 inch deep. Take unbaked lasagna noodles and place lengthwise across sauce.
Cover noodles with slices of longhorn colby cheddar cheese - cover cheddar with slices of Mozzarella cheese. Ladle sauce over cheese, cover sauce with noodles, then cheese. Keep layering up until the dish is full. On the final layer cover the top layer of noodles with lots of sauce and pile on the cheese.
Cover with foil, wrapping the whole dish up well, because it will boil over. Bake at 400 degrees for approximately 45-60 minutes. Slice and serve with salad and roll. DO NOT boil noodles before placing in baking dish. IGNORE the directions on the box!
OR
MEXICAN LASAGNA
Meat of choice, or vegetarian
Cheese, variety to choice of cook
Tortillas
Salsa
Olives
Avocados
Sour cream
1 round deep dish
Refried beans
1. Make creamy guacamole with the sour cream and avocados.
2. Grate the cheese and mix together.
3. In deep dish layer:
salsa
tortilla
refried beans
tortilla
meat or vegetables
salsa & cheese mixed in
tortilla
guacamole
tortilla
salsa
tortilla
cheese mix
top with olives
JM
Here is a yummy recipe for Deep Dish Lasagne:
INGREDIENTS
* 12 uncooked lasagna noodles
* 1 pound sweet Italian sausage
* 2/3 cup chopped onions
* 1/2 tablespoon minced garlic
* 2/3 cup chopped fresh parsley, divided
* 3 (6 ounce) cans tomato paste
* 1 (15 ounce) can tomato sauce
* 2 cups water
* 1 1/2 teaspoons Italian seasoning
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons dried basil leaves
* 1 pound part-skim ricotta cheese
* 1 (10 ounce) package chopped spinach, thawed and squeeze dried
* 1/2 cup grated Parmesan cheese
* 3 eggs
* 2 teaspoons garlic salt
* 1/4 teaspoon ground black pepper
* 3 cups shredded mozzarella cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
3. In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
4. In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
5. In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.
6. Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.
Enjoy!!!
Vegetable Lasagna Recipe (like the Olive Garden)
INGREDIENTS:
Alfredo Sauce
8 ounces butter
1 1/2 cup whipping cream
freshly ground white pepper
1 1/2 cups fresh grated Parmesan cheese .
18 slices mozzarella cheese
.
Ricotta Mixture:
2 cups ricotta cheese
1/3 cup grated Parmesan cheese
3/4 cup shredded mozzarella
2 tablespoons sliced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 each teaspoon dried leaf basil and oregano
1 1/2 cups prepared Alfredo sauce
.
Vegetables
2 cups chopped carrots
4 cups sliced mushrooms
1 cup chopped onion
1 tablespoon butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell pepper
2 cups sliced zucchini
4 cups broccoli florets
lasagna strips
PREPARATION:
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 just tender; drain.
Alfredo Sauce
Heat water to a boil in the bottom of a double boiler.
Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8.
http://southernfood.about.com/od/copycat...
i personally like the classic lasagna:
1 box- (16 oz ) lasagna noodles
1 lb- sweet italian sausage ( remove skin )
1 med- yellow onion ( chopped )
2 - garlic cloves ( minced)
1/2 tsp- crushed red pepper flakes
2- eggs
2 lbs- ricotta chesse
2 cups- shredded mozz chesse
1/4 cup- grated parmesan chesse
1 tbs- dried basil
1 jar- seasoned tomato sauce ( 48 oz)
2 med- tomatos sliced
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1)Preheat oven to 350. Cook lasagna noodles as package directs, drain and rinse.
2)Meanwhile, in a large nonstick skillet, over med. high heat, cook sausage and onion, breaking up sausage with a fork, until browned, about 10 mins. Drain fat. Stir in garlic and red pepper flakes. remove from heat, set aside.
3) In a large bowl, combine eggs, ricotta, mozz, parmesan and basil; mix well.
4) spread a layer of tomato sauce in a 13 x 9in pan or larger, top with a layer of noodles. Cover noodles with a layer of chesse mix; top that with some sausage mix. Cover with a layer of sauce. repeat layerung with noodles, chesse mix, and sausage mix, and the sauce. Top with final layer of noodles and sauce. arrange tomato slices over top.
5) Bake, covered for 45 mins. uncover, bake until bubbly, about 15 mins. let stand for 5 mins. before serving. makes 8 servings
Make a really runny tomato sauce and use some sausage or seasoned ground meat. Layer it in a pan with uncooked lasagna noodles and lots of fresh spinach and basil and ricotta or soft goat cheese an some mozza or provolone and some Parmesan or Romano cheese, make sure you top with a layer of your cheese blend and, if you like, a few bread crumbs to make a crust, assemble it hot and bake it at about 350-375 for about 45 min until the noodles are soft and the cheese is bubbly and brown. Make sure your sauce has lots of oregano and chilies... zesty!
coat dish with olive oil
chuck in onions and mushrooms (mince optional)
add layer of tomato passata seasoned with a sprinkle of traditional mixed herbs and crushed garlic
add layer/s of pasta any shape
add white cheese sauce seasoned with mixed herbs salt and pepper
add more pasta
top with a touch more white sauce and parmesan cheese
Bung fried mince in there if you like or frozen veggie mince or pre-partially-cooked kidney beans.
Shove heat right up to begin to get instant heat there lower before burning occurs and sniff the air you will smell when it is cooked. Cooking time 3/4 hr ish variable
*Nearly forgot tomato puree or ketchup too and maybe Worcester sauce perhaps
open a nice red
Recipe:
take one phone
call number
have credit card ready
place order
wait 30 minutes
answer door
tip the guy/girl
tell family dinner is ready
http://www.pizzahut.com/newsroom/2006/He...
Hey LC, all these recipes sound great so I'm not going to add mine. The only little secret I can share with you is that I cook my meat/veggie sauce the day before in a slow cooker/crock pot. And I make extra to go over the individual portions once they are served. You know how spaghetti sauce seems to taste better the next day? Well, the same thing applies here. The day after the
sauce has been cooked it's just a matter of assembling your sauce, lasagna noodles and cheeses.
Believe me - it works!!
Because it is so filling, it will serve at least 10 people unless you have some hearty-appetite people/creatures ;>P
here we go with the tomato thingys again. doesn't anyone just have a nice piece of fish anymore.
i prefer worm lasgna. hold the tomatoes. to each his own.
exactly what is lasgna anyway?
never mind i'll still have it with worms, hold the tomatoes.