A good recipe for lasagna? any type?!
A good recipe for lasagna? any type?
i am trying to find some new ideas to try for dinner maybe some quick recipes?
Answers:
SPINACH LASAGNA
3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces) spinach, well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes
Preheat oven to 375° F.
Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.
In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of noboil lasagna on the sauce, covering with another 1/2 cup of the sauce.
Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.
Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.
Allow to sit 10 minutes before serving.
Serves 8.
FAJITA LASAGNA
1 1-lb. box lasagna noodles
2 pkgs. dry Fajita mix
2 lbs. ground chuck
2 pkgs shredded cheese of choice
sliced black olives, optional
green onions, chopped
2 sliced Roma tomatoes (for garnish)
1 can enchilada sauce
sour cream (optional for garnish)
diced tomatoes (optional for garnish)
Cook lasagna noodles and drain.
Brown meat and drain off grease; add Fajita mix as directed on back of package.
In a 9x13 baking dish sprayed with cooking spray;
Layer noodles, meat sauce, cheese, green onion, olives and Enchilada sauce. Repeat.
Top layer should be cheese.
Bake at 350 degrees for 45 minutes.
go to foodnetwork.com and get any recipe you want from some very famous chef's
Lasagne Bolognese al Forno
4 extra-large eggs
6 ounces frozen chopped spinach, defrosted and squeezed very dry and chopped very fine
3 1/2 to 4 cups unbleached all-purpose flour, plus 1/2 cup for dusting the work surface
1/2 teaspoon extra-virgin olive oil
1 recipe ragu Bolognese, recipe above
1 recipe besciamella, recipe above
8 ounces Parmigiano-Reggiano, for grating
Combine eggs and spinach. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and spinach mixture and the olive oil. Using a fork, beat together the spinach, eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.
Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stove top. Cut the pasta into 20 (5-inch) squares and drop into the boiling water. Cook 1 minute, until tender. Drain well and refresh in the ice bath. Drain on towels and set aside.
Preheat the oven to 375 degrees F. In a brownie pan, assemble the lasagne, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, a layer of ragu, a sprinkling of grated Parmigiano etc. until all sauce and pasta are used up. The top layer should be pasta with bechamel over it. Top the lasagne with grated Parmigiano-Reggiano and bake in the oven for 30 to 45 minutes, until the edges are browned and the sauces are bubbling. Remove and allow to cool for 10 minutes before slicing.( I know this is from scratch so let me give you another)
Wild Mushroom Lasagne
For mushroom filling:
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
For sauce:
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups), plus 1 1/2 ounces freshly grated Parmesan (about 1/2 cup)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
18 (7 by 3 1/2-inch) sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
Make filling: In a small saucepan bring water to a boil and remove pan from heat. Stir in the porcini. Soak the porcini 20 minutes. Lift out the porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve, rinse the porcini to remove any grit and pat dry. Chop the porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with the porcini.
Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook 1/3 white mushrooms with 2 tablespoons sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to the porcini. Cook remaining mushrooms in 2 batches in butter with remaining sherry in same manner and add to the porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into the porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
Make sauce: In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with waxed paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
Preheat oven to 375 degrees F. and butter a 13 by 9-inch (3-quart) baking dish.
Assemble lasagne: Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with 1/3 mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet, bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.
For sauce:
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
18 (7 by 3 1/2-inch) sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)
Make sauce: In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with waxed paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
Preheat oven to 375 degrees F. and butter a 13 by 9-inch (3-quart) baking dish.
Assemble lasagne: Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with 1/3 mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.
Get a 2 to 3 jars of spaghetti sauce (Ragu, Prego...), two packages of lasagna noodles, 16 oz of mozzarella cheese, 16 ounces of ricotta cheese, 1 egg, and a pound of ground beef.
Prep:
Cook the lasagna noodles until they are done.
Get a 9 x 13 pan ready.
In a sauce pan fry the ground beef, drain and add the spaghetti sauce and heat.
Mix the egg in with the ricotta cheese, and a little salt and pepper.
Slice or grate the mozzarella cheese.
Assembly:
On the bottom of the pan, put a little of the spaghetti sauce, so the noodles don't stick. Then put a layer of the noodles, so you can't see the bottom. Put the length of the noodles going the same direction as the length of the pan. If you have any space at the bottom, put pieces of noodles in to plug the holes. Then put half of the ricotta cheese spread over the noodles, then half the mozzarella cheese, and pour half of the sauce over the cheese, then start over, noodles, ricotta, mozzarella, sauce. Sprinkle the top with Parmesan cheese and bake for 30 minutes at 350 degrees F or until bubbly. Let sit for 15 minutes before serving.
Deb's Lasagna
1 kg mince beef
1 jar of Italian sauce (one with garlic herbs and onions)
1 can tomatoe soup
2 pkts cheese sauce mix (one that you mix with boiling water)
Lasagna sheets
1 teaspoon bi carb soda (this stops it being acidic)
Grated cheddar and mozzarella (either or both)
Brown meat, add italian sauce and tomatoe soup, when it comes to boil simmer and add carb soda (will froth) stirring, then cook on low about 10 min.
Make up cheese sauce according to pkt directions. Set aside. In a baking tray, pour some meat sauce just to cover, layer lasagna sheets, then repeat till no sauce left finishing with sauce. Sprinkle grated cheese on top follwed by cheese sauce. Bake in Mod oven 180c 350f about 45 min.
Brown min
I like making crockpot lasagna. It's an easy way to make it, and it tends not to burn as easily. Just prepare and walk away.
You can make your own sauce, or buy a jar or two of your favorite.
1 package of no-boil lasagna noodles (great because you don't have to take time to boil the noodles)
1 lb ground hamburger, cooked and drained (season with garlic and onion powder)
1 pkg pepperoni - cooked and set on paper towel (optional)
1 lb Italian sausage (I usually use the breakfast sausage), cooked and drained
1 chopped onion
1 - 2 cans chopped mushrooms
1 - 2 pkgs Italian blend shredded cheese (one that includes mozerella, romano, and parmesean cheeses)
8 oz ricotta cheese
1 tsp oregano
1 tsp cilantro
1 tsp parsley
1 tsp basil
salt and pepper to taste
Layer in a crockpot and cook for 4-6 hours.
here is a recipe that i've used a couple times and is great and very crowd friendly per say.. good luck and great cooking..
1 tablespoon olive oil
1 medium onion, chopped fine
6 medium cloves garlic, minced or pressed through garlic press
1/3 pound ground beef chuck
1/3 pound ground veal (see note)
1/3 pound ground pork
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
15 ounces ricotta cheese (whole milk or part skim)
2 1/2 ounces grated Parmesan cheese
1/2 cup chopped fresh basil
1 large egg, lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles
16 ounces whole milk mozzarella, shredded
Nutrition InfoPer Serving
Calories: 819 kcal
Carbohydrates: 62 g
Dietary Fiber: 6 g
Fat: 41 g
Protein: 52 g
Sugars: 16 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Adjust oven rack to middle position and heat oven to 375 degrees F.
Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce. Place 3 noodles on top of sauce. Drop 3 tablespoons ricotta mixture down center of each noodle. Level by pressing flat with back of measuring spoon. Sprinkle evenly with 1 cup shredded mozzarella. Spoon 1 1/2 cups meat sauce evenly over cheese.
Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
Yield: 6 servings
Chicken Lasagna
INGREDIENTS
* 18 lasagna noodles
* 1 1/2 cups cottage cheese, creamed
* 3 cups diced, cooked chicken meat
* 2 cups shredded Cheddar cheese
* 1/2 cup grated Parmesan cheese
* 1/2 cup chopped onions
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped red bell pepper
* 1 1/2 cups sliced mushrooms
* 4 tablespoons butter
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/3 cup milk
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 a saucepan melt the butter and saute the onions, green peppers, red peppers, mushrooms. Add chicken soup and milk; cook until smooth.
4. In a 9x13 inch baking dish, layer noodles, cooked chicken, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.
Enjoy!!
http://allrecipes.com/recipes/pasta/lasa...
http://www.dianaskitchen.com/page/recipe...
http://www.elise.com/recipes/archives/00...
http://www.bhg.com/recipes/collectiondis...
http://www.foodnetwork.com/food/recipes/...
http://southernfood.about.com/od/chicken...
http://www.foodnetwork.com/food/recipes/...
TUNA LASAGNA
Cream Sauce:
3/4 cup flour
1/3 cup oil/butter
1 cup milk
dash salt and pepper
Lasagna:
2 tins tuna (drained)
2 med. onions (cubed)
1 clove garlic
2 cups cut mushrooms
1 tin whole tomatoes
1 (small) tin tomato paste
Lasagna Pasta:
3 cups grated mozzarella cheese
3 tablespoons grated Parmesan cheese
Cream sauce: Mix together flour, oil, salt and pepper until you have created a paste.
Heat the milk in the microwave (about 2 mins) and pour little by little over the flour mixture until you have created a sauce. Sat aside.
Lasagna: Pre-heat oven at 350° In a medium bowl mix together tuna (drained), and the tomato paste. Add in the whole tomatoes (should have about four or five) and about half of the juice in the tin (as per taste). Add garlic, onions, mushrooms, salt and pepper to taste and set aside.
Cook your lasagna noodles. Take a large pan (lasagna pan) and oil the botton with a little bit of olive oil. Put in two layers of pasta, cover with half the tuna mix, cover the tuna mix with half the mozzarella.
Pour half your cream sauce and pour it over the cheese. Do the same thing with the next layer, only finish it off with the Parmesan cheese. Cook covered for approximately 30-40 mins and then uncovered until brown.
This is quick, easy and very good!!
Preparation time: 15 min Cook time: 45 mins.
Simple Fiesta Mexican Lasagna
Ingredients
1/4 cup Simply Salsa? Mix
14 oz. can tomato sauce
14 oz. can diced tomatoes
3 Tbsp. Fiesta Party Dip Mix?
14 oz. ricotta cheese
1 egg
16 oz. cooked lasagna noodles
16 oz. cooked, crumbled chorizo (Mexican sausage)
2 cups shredded Mexican cheese
4 oz. can chopped green chiles
Sour cream (optional)
Directions
Combine first 3 ingredients; set aside. In separate bowl, combine next 3 ingredients; mix well and set aside. In greased 9 x 13 baking pan, layer noodles, salsa, half the sausage, and half the shredded cheese. Add another layer of noodles topped with all the ricotta mixture. Add a layer of salsa, sausage and shredded cheese. If there are noodles left add another layer. If not, top with remaining salsa; add chilies. Bake at 350° for 45 minutes. Serve with dollop of sour cream. Makes 12-15 servings.
for more great recipes
http://tastefullysimple.com/web/dgoodacr...
Last-Minute Lasagna
(Start to finish 45 minutes, 10 minutes active)
24- to 26-ounce jar pasta sauce
Two 16- to 18-ounce bags frozen large cheese ravioli
10-ounce box frozen chopped spinach, thawed and squeezed to remove excess water
8-ounce bag shredded mozzarella
1/2 cup grated Parmesan cheese
Preheat oven to 350 F.
Spoon a third of the pasta sauce into a 9-by-13-inch baking dish. Place half of the ravioli over the sauce in a single layer. Top with another third of a jar of tomato sauce. Sprinkle with the spinach and half the mozzarella.
Add the remaining ravioli in a single layer (you may not need all of them). Top with remaining sauce and cheeses. Cover with foil and bake 25 minutes. Uncover and bake until bubbling, about 5 to 10 minutes.
Makes 6 servings.
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Low Fat Lazy Lasagna
A warm and easy meal with a taste which tells guests you spent hours
1 28 oz. jar spaghetti sauce
1 16 oz. package cottage cheese
2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
8 ounces lasagna noodles, uncooked
1 pound frozen spinach
1 cup water
Mix water with spaghetti sauce. Pour approximately 1/3 cup sauce in bottom of 9x13 baking dish. Place one layer of uncooked lasagna noodles in bottom of pan. Spread approximately 1/3 cottage cheese over noodles, add 1/3 frozen spinach, pour approximately 1/3 remaining sauce over top, and sprinkle with 1/3 cheese. Repeat process on next 2 layers. Finish with cheese on top.
Cover pan with foil and bake at 350 degrees for 45 minutes, or until lasagna noodles are tender. Remove from oven and allow to set for 10-15 minutes before serving.
NOTE: If lasagna is too moist, remove foil and allow to cook uncovered for 10-15 minutes longer.
LOW-FAT NOTE: By using non-fat cottage cheese and part skim mozzarella cheese fat may be reduced to 11 grams per serving.
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Black Bean Lasagna Rolls
8 lasagna noodles, uncooked
1 cup shredded reduced-fat Monterey Jack cheese
1 (15 ounce) container part-skim ricotta cheese
1 (4.5 ounce) can chopped green chilies, drained
1/2 teaspoon chili powder
1/8 teaspoon salt
2 cups drained canned no-salt-added black beans
Cooking spray
1 (15.5 ounce) jar no-salt-added salsa
Fresh cilantro sprigs (optional)
Cook lasagna noodles according to package directions, omitting salt and fat; drain well. Combine cheeses and next 3 ingredients, stirring well. Spread cheese mixture over one side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jelly-roll fashion, and beginning at narrow ends. Place lasagna rolls, seam sides down,
in an 11- x 7- x 11/2-inch baking dish coated with cooking spray.
Cover and bake at 350 degrees for 25 minutes or until thoroughly heated.
To serve, spoon salsa evenly over rolls, and garnish with
cilantro sprigs, if desired.
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Zucchini Beef Lasagna
1 pound lean ground beef
2 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce
1/2 cup water
2 bay leaves
1 teaspoon minced fresh parsley
1 teaspoon Italian seasoning
1 package (16 ounces) lasagna noodles, cooked, rinsed and drained
1 cup fat-free cottage cheese
1 small zucchini, sliced and cooked
1 cup (8 ounces) reduced-fat sour cream
In a skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes. Discard bay leaves. Spread 1/2 cup meat sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Arrange five noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with five noodles, half of the meat sauce and the zucchini. Cover with five noodles and sour cream. Top with remaining noodles and meat sauce.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.
Hope these help you! ~-~