I need a lasagna recipe asap?!
Hey there, so I just remembered that my boyfriend and his parents are coming over for dinenr, and I said I"d make it!. Yay!. ANyways, I'm in a bit of a crunch, since I can't go to the store, and I have some basic ingredients, but can you give me a recipe using what I have!? I have: Cottage cheese, mozeralla or parmesan cheese (Not sure which one it is!.) cheddar chees, tomato sauce, I might have tomato paste, and of course the noodles!.
Now for my meat: I have chicken breast and steak, I know, it's not really lasagna meat, but I was thinking of cutting up strips from the chicken breast and layering them!? help!Www@FoodAQ@Com
Now for my meat: I have chicken breast and steak, I know, it's not really lasagna meat, but I was thinking of cutting up strips from the chicken breast and layering them!? help!Www@FoodAQ@Com
Answers:
Chop up the chicken into bit sized pieces and heat it up in a skillet until cooked through!. Add the spaghetti sauce and heat through!. Get out a 13" X 9" (or something similar)baking pan and place a little sauce on the bottom so the noodles don't stick!. No need to cook the noodles first!. Place one layer of noodles in the bottom of the pan!. Pour a layer of the sauce/chicken mixture over the noodles (about half of the sauce mixture)!. Next layer about half of the cottage cheese over the sauce followed by a layer of half the mozzarella cheese (not sure how Parmesan would taste with this)!. Repeat the layers, ending with the mozzarella cheese!. Place in the over at 350 degrees F, for about 50 minutes!. Poke it with a fork to make sure the noodles are done!. You may need to leave it in a little longer!. Let stand for 10 minutes before serving!. Hope this helps!. :)Www@FoodAQ@Com
alright the way I see it you have three options:1!.it sounds like you have all of the perfect ingredients to make a nice vegetarian lasagna and you can forget about the meat and just put in the cheese,or 2!.you could boil the noodles and the chicken breasts to make a nice chicken soup and then serve that and the steak,or 3!.you could always just make the lasagne like a cheese one and then add the steak or chicken to it!.I hope that this helps you out a little bit!.Www@FoodAQ@Com
Get a skillet: (first cook 12 lasangna noodles as directed, broken into quarter pieces) In skillet, cook 1 lb beef!. Add 1 chopped green peper, 1/4 cup zesty italian dressing, 1 3/4 c water, 2 cloves garlic, 1 jar (10 oz) spaghetti sauce!. Bring to a boil!. Add lasanga noodles, cover and simmer for 5 minutes!. Add 1 cup of mozzarella cheese and cover until melted!. Serves 4Www@FoodAQ@Com
1) Try a veggie lasagna
2) Buy a frozen one
3) http://allrecipes!.com/Recipe/Maine-Lobst!.!.!.Www@FoodAQ@Com
2) Buy a frozen one
3) http://allrecipes!.com/Recipe/Maine-Lobst!.!.!.Www@FoodAQ@Com
Hm, really, you aren't gonna get a Lasagna worth eating out of those ingredients!.!.Www@FoodAQ@Com
Go to www!.allrecipes!.comWww@FoodAQ@Com
Here's one: http://common-sense-conservative!.com/!?pa!.!.!.Www@FoodAQ@Com
you can lightly boil the chicken to make sure its cooked!.!.!. and boil the noodles also!.!.!. then just layer the chicken with the noodles and tomato sauce( if you have tomato paste you can mix it with the sauce)!.!. and the cheddar cheese!.!. if you have mozeralla or parmesian you can just top it off with those if its cottage you should just not use it!. you would normally use ricotta so the cottage is out!.!. look up pics online to determine which you have!.!. cottage is easily identifiable!.!. after layering just bake in the oven till it looks all nice and brown on about 350
or just look on www!.allrecipes!.com and look up lasagna and improvise it with what you have
sounds like you have ingredients for good chicken spaghetti tho!.!.!.Www@FoodAQ@Com
or just look on www!.allrecipes!.com and look up lasagna and improvise it with what you have
sounds like you have ingredients for good chicken spaghetti tho!.!.!.Www@FoodAQ@Com
well if u have time to go to your nearest Costco some times they have put in the oven lasagna ingredients12 dried lasagna noodles, uncooked
2 teaspoons olive oil
1 large onion, chopped
4 cloves garlic, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red pepper flakes
1 pound sweet Italian sausage, casings removed
2 (28 ounce) cans whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
cooking directions
Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water!. Add noodles, and arrange them in alternating directions to prevent sticking!. Let soak while preparing sauce!.
Make sauce: Heat oil in a large saucepan over medium heat!. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes!. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes!. Add tomatoes and their puree, breaking up tomatoes with a spoon or your finger; bring to a boil!. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes!. (You should have about 8 cups of sauce!.) Season with salt and pepper!.
Preheat oven to 350 degrees F!. Drain noodles, transfer to a baking sheet; dry dish with paper towels!. Spoon 1 cup sauce in bottom of dish!. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly!. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan!. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan!. Cover dish tightly with aluminum foil, and bake 1 hour!.
Remove foil, and continue baking until bubbly and browned, about 30 minutes!. Remove from oven; let cool 20 minutes!. Cut and serve!.
Yield: 8 servingsWww@FoodAQ@Com
2 teaspoons olive oil
1 large onion, chopped
4 cloves garlic, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red pepper flakes
1 pound sweet Italian sausage, casings removed
2 (28 ounce) cans whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
cooking directions
Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water!. Add noodles, and arrange them in alternating directions to prevent sticking!. Let soak while preparing sauce!.
Make sauce: Heat oil in a large saucepan over medium heat!. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes!. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes!. Add tomatoes and their puree, breaking up tomatoes with a spoon or your finger; bring to a boil!. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes!. (You should have about 8 cups of sauce!.) Season with salt and pepper!.
Preheat oven to 350 degrees F!. Drain noodles, transfer to a baking sheet; dry dish with paper towels!. Spoon 1 cup sauce in bottom of dish!. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly!. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan!. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan!. Cover dish tightly with aluminum foil, and bake 1 hour!.
Remove foil, and continue baking until bubbly and browned, about 30 minutes!. Remove from oven; let cool 20 minutes!. Cut and serve!.
Yield: 8 servingsWww@FoodAQ@Com
TOMATO AND MOZZARELLA LASAGNE
Servings: Serves 12
Ingredients
For sauce
3 onions, chopped
1 tablespoon unsalted butter
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, minced
3 (28- to 32-oz) cans crushed tomatoes in thick purée
1 cup chopped fresh parsley
1/4 cup fresh orange juice
For lasagne
18 (7- by 3 1/2-inch sheets) dry no-boil lasagne (1 lb)
2 1/2 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (6 cups)
1 cup freshly grated parmesan
Preparation
Make sauce:
Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened!. Add garlic and cook, stirring, 1 minute!. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes!. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste!.
Preheat oven to 375°F!. and butter 2 (13- by 9-inch) baking dishes!.
Assemble lasagne:
Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes!.
Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary!. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish!. Top with 3 drained pasta sheets per dish, overlapping if necessary!. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1? cups sauce, and 3 drained pasta sheets in each dish!. Finish assembling lasagne by topping each with 1? cups sauce!. (You will have leftover sauce and mozzarella!.)
Bake lasagne, covered with foil, in middle of oven 30 minutes!. Remove foil and sprinkle evenly with remaining 2 cups mozzarella!. Bake until bubbling and cheese is melted, about 10 minutes more!.
Serve lasagne with some of remaining sauce, reheated!. Cooks' notes:
? Sauce may be made 3 days ahead and chilled, covered!.
? You can make and bake lasagne 1 day ahead up to point of adding last layer of mozzarella!. Cool completely, then chill, covered!. Bring to room temperature before reheating with final layer of mozzarella, covered, in a 375°F oven until hot, 20 to 30 minutes!.
***
SAVE SOME SAUCE FROM MAKING THE LASAGNA TO COVER THE CHICKEN PARMESAN!.!.!.!. BAKE AT THE SAME TIME THE LASAGNA IS COOKING!.
BAKED PARMESAN CHICKEN
1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk
6 split chicken breasts
Preheat oven to 400 degrees!.
In 13x9in baking pan melt butter in oven!. Meanwhile in bowl mix all ingredients exept milk and chicken!.
Dip chicken breasts in milk and then coat in flour mixture!. Dip chicken in butter then place skin side up in pan!. Bake for 45 to 50 minutes or until chicken is fork tender and golden brown!.
(Parmesan cheese forms a crunchy coating on this oven-baked chicken!.)
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Servings: Serves 12
Ingredients
For sauce
3 onions, chopped
1 tablespoon unsalted butter
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, minced
3 (28- to 32-oz) cans crushed tomatoes in thick purée
1 cup chopped fresh parsley
1/4 cup fresh orange juice
For lasagne
18 (7- by 3 1/2-inch sheets) dry no-boil lasagne (1 lb)
2 1/2 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (6 cups)
1 cup freshly grated parmesan
Preparation
Make sauce:
Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened!. Add garlic and cook, stirring, 1 minute!. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes!. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste!.
Preheat oven to 375°F!. and butter 2 (13- by 9-inch) baking dishes!.
Assemble lasagne:
Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes!.
Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary!. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish!. Top with 3 drained pasta sheets per dish, overlapping if necessary!. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1? cups sauce, and 3 drained pasta sheets in each dish!. Finish assembling lasagne by topping each with 1? cups sauce!. (You will have leftover sauce and mozzarella!.)
Bake lasagne, covered with foil, in middle of oven 30 minutes!. Remove foil and sprinkle evenly with remaining 2 cups mozzarella!. Bake until bubbling and cheese is melted, about 10 minutes more!.
Serve lasagne with some of remaining sauce, reheated!. Cooks' notes:
? Sauce may be made 3 days ahead and chilled, covered!.
? You can make and bake lasagne 1 day ahead up to point of adding last layer of mozzarella!. Cool completely, then chill, covered!. Bring to room temperature before reheating with final layer of mozzarella, covered, in a 375°F oven until hot, 20 to 30 minutes!.
***
SAVE SOME SAUCE FROM MAKING THE LASAGNA TO COVER THE CHICKEN PARMESAN!.!.!.!. BAKE AT THE SAME TIME THE LASAGNA IS COOKING!.
BAKED PARMESAN CHICKEN
1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk
6 split chicken breasts
Preheat oven to 400 degrees!.
In 13x9in baking pan melt butter in oven!. Meanwhile in bowl mix all ingredients exept milk and chicken!.
Dip chicken breasts in milk and then coat in flour mixture!. Dip chicken in butter then place skin side up in pan!. Bake for 45 to 50 minutes or until chicken is fork tender and golden brown!.
(Parmesan cheese forms a crunchy coating on this oven-baked chicken!.)
hope these help!. good luck and enjoy!.Www@FoodAQ@Com