Do YOU have a good lasagna recipe?!
Plz not one u found on the web!. I don't care if u have measurements!. thnxWww@FoodAQ@Com
Answers:
cajun chicken lasagna is really good!.
INGREDIENTS (Nutrition)
1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo Sauce, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
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DIRECTIONS
Preheat oven to 325 degrees F!. Bring a pot of lightly salted water to a boil!. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain!.
In a lskillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage!. Cook until chicken is no longer pink and juices run clear!. Remove meat from skillet with a slotted spoon, and set aside!. Saute onion, celery, bell pepper and garlic until tender!. Remove from heat, and stir in cooked meat and one container Alfredo sauce!.
Lightly grease a baking dish!. Cover bottom with 4 lasagna noodles!. Spread with 1/2 of the meat mixture!. Repeat layers, and cover with a layer of noodles!. Spread remaining Alfredo sauce over top!. Top with mozzarella cheese and sprinkle with Parmesan cheese!.
Bake in preheated oven for 1 hour!. You should let it cool for a while b4 serving!.Www@FoodAQ@Com
INGREDIENTS (Nutrition)
1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo Sauce, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Add to Recipe Box
My folders:
DIRECTIONS
Preheat oven to 325 degrees F!. Bring a pot of lightly salted water to a boil!. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain!.
In a lskillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage!. Cook until chicken is no longer pink and juices run clear!. Remove meat from skillet with a slotted spoon, and set aside!. Saute onion, celery, bell pepper and garlic until tender!. Remove from heat, and stir in cooked meat and one container Alfredo sauce!.
Lightly grease a baking dish!. Cover bottom with 4 lasagna noodles!. Spread with 1/2 of the meat mixture!. Repeat layers, and cover with a layer of noodles!. Spread remaining Alfredo sauce over top!. Top with mozzarella cheese and sprinkle with Parmesan cheese!.
Bake in preheated oven for 1 hour!. You should let it cool for a while b4 serving!.Www@FoodAQ@Com
I love this recipe because you don't have to cook the noodles first!. You can serve it with meatballs or Italian sausage on the side if you must have meat with it!.
Spinach Lasagna
Serves 8 - 12
1 lb!. package regular lasagna noodles
1 lg!. can or jar (28 oz!.) of your favorite spaghetti sauce
1 lb!. can Contadina Recipe Ready diced tomatoes with Olive oil, Garlic, and Spices OR other canned, diced tomatoes
2 10-oz!. pkgs!. frozen chopped spinach
1 lb!. lite Ricotta cheese
2 eggs, beaten lightly
1 tsp!. garlic powder, OR 2 cloves crushed
Fresh ground black pepper
1 tsp!. oregano leaves
8 oz shredded Part Skim mozzarella cheese
8 oz shredded Cheddar and Jack cheese, (light cheese is fine)
1 cup water
1!. Put the frozen spinach in a microwave safe dish and zap in the microwave about 7 minutes!. (Just to defrost!.) Stir to break up the spinach!. Do not drain! Add the ricotta cheese, eggs, garlic, pepper, and oregano!. Stir until well blended!. Set aside!.
2!. In a large baking dish (13x9 size) spread about 3/4-1 cup spaghetti sauce!. Add a layer of the dry lasagna noodles!.
3!. Spoon the canned tomatoes over the noodles, then the zuchinni!. Sprinkle with a third of the mozzarella, and a third of the cheddar!.
4!. Add another layer of noodles!. Spread with half of the spinach/ricotta mixture!. Spread with spagetti sauce!.
5!. Add another layer of noodles, and spread with the remaining spinach mixture!. Sprinkle with another 1/3 of the cheeses!.
6!. Add a final layer of noodles and spread with the remaining spaghetti sauce!. Pour 1 cup water around the edges of the baking dish, and top with the remaining shredded cheeses!.
7!. Cover dish tightly with aluminum foil and bake 1 hour and 15 minutes to 1-1/2 hours at 375 degrees!. You may want to slip a cookie sheet under the baking dish in case the dish bubbles over a bit!.
8!. Let the lasagna rest about 10 minutes before cutting into squares to serve!.
Www@FoodAQ@Com
Spinach Lasagna
Serves 8 - 12
1 lb!. package regular lasagna noodles
1 lg!. can or jar (28 oz!.) of your favorite spaghetti sauce
1 lb!. can Contadina Recipe Ready diced tomatoes with Olive oil, Garlic, and Spices OR other canned, diced tomatoes
2 10-oz!. pkgs!. frozen chopped spinach
1 lb!. lite Ricotta cheese
2 eggs, beaten lightly
1 tsp!. garlic powder, OR 2 cloves crushed
Fresh ground black pepper
1 tsp!. oregano leaves
8 oz shredded Part Skim mozzarella cheese
8 oz shredded Cheddar and Jack cheese, (light cheese is fine)
1 cup water
1!. Put the frozen spinach in a microwave safe dish and zap in the microwave about 7 minutes!. (Just to defrost!.) Stir to break up the spinach!. Do not drain! Add the ricotta cheese, eggs, garlic, pepper, and oregano!. Stir until well blended!. Set aside!.
2!. In a large baking dish (13x9 size) spread about 3/4-1 cup spaghetti sauce!. Add a layer of the dry lasagna noodles!.
3!. Spoon the canned tomatoes over the noodles, then the zuchinni!. Sprinkle with a third of the mozzarella, and a third of the cheddar!.
4!. Add another layer of noodles!. Spread with half of the spinach/ricotta mixture!. Spread with spagetti sauce!.
5!. Add another layer of noodles, and spread with the remaining spinach mixture!. Sprinkle with another 1/3 of the cheeses!.
6!. Add a final layer of noodles and spread with the remaining spaghetti sauce!. Pour 1 cup water around the edges of the baking dish, and top with the remaining shredded cheeses!.
7!. Cover dish tightly with aluminum foil and bake 1 hour and 15 minutes to 1-1/2 hours at 375 degrees!. You may want to slip a cookie sheet under the baking dish in case the dish bubbles over a bit!.
8!. Let the lasagna rest about 10 minutes before cutting into squares to serve!.
Www@FoodAQ@Com
LASAGNE
1 pound Italian sausage, * see note
1 medium onion, chopped
1 clove garlic, pressed
16 ounces tomatoes, canned, whole
15 ounces tomato sauce
2 tablespoons dried parsley, flakes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
9 lasagna noodles, uncooked
16 ounces ricotta cheese, ** see note
1/4 cup Parmesan cheese, grated
1 tablespoon dried parsley, flakes
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
8 ounces mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Cook and stir Italian sausage, onion and garlic in 10-inch skillet until sausage is light brown; drain!. Add tomatoes (with liquid), tomato sauce, 2 tbls!. parsley, the sugar, basil and 1/2 tsp!. salt!. Heat to boiling, stirring occasionally; reduce heat!. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour!.
Cook noodles as directed!. Reserve 1/2 cup of the sauce mixture!. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tbls!. parsley, 1 1/2 tsp!. salt and the oregano!. Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 13x9x2 inches!. Repeat 2 times!. Spoon reserved sauce mixture onto top; sprinkle with 1/4 cup Parmesan cheese!. Cook uncovered in 350 degree oven 45 minutes!. Let stand 15 minutes before cutting!. 8 to 10 servings!.
*May substitute ground beef!.
**May substitute creamed cottage cheese!. Serving Size:
JMWww@FoodAQ@Com
1 pound Italian sausage, * see note
1 medium onion, chopped
1 clove garlic, pressed
16 ounces tomatoes, canned, whole
15 ounces tomato sauce
2 tablespoons dried parsley, flakes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
9 lasagna noodles, uncooked
16 ounces ricotta cheese, ** see note
1/4 cup Parmesan cheese, grated
1 tablespoon dried parsley, flakes
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
8 ounces mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Cook and stir Italian sausage, onion and garlic in 10-inch skillet until sausage is light brown; drain!. Add tomatoes (with liquid), tomato sauce, 2 tbls!. parsley, the sugar, basil and 1/2 tsp!. salt!. Heat to boiling, stirring occasionally; reduce heat!. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour!.
Cook noodles as directed!. Reserve 1/2 cup of the sauce mixture!. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tbls!. parsley, 1 1/2 tsp!. salt and the oregano!. Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 13x9x2 inches!. Repeat 2 times!. Spoon reserved sauce mixture onto top; sprinkle with 1/4 cup Parmesan cheese!. Cook uncovered in 350 degree oven 45 minutes!. Let stand 15 minutes before cutting!. 8 to 10 servings!.
*May substitute ground beef!.
**May substitute creamed cottage cheese!. Serving Size:
JMWww@FoodAQ@Com