Does anyone know how to make lasagna?!
Does anyone know how to make lasagna?
if you know how to make vegeritrean lasagna plz tell me tell every ingredients and how to prepare it everything and thank you
Answers:
Here is an easy one that tastes great........
Ingredients: 8ounces lasagna noodles
1can (14-1/2 ounces) whole peeled tomatoes, undrained and coarsely chopped
1can (12 ounces) tomato sauce
1teaspoon dried oregano leaves
1teaspoon dried basil
Dash black pepper
2tablespoons olive oil
1large onion, chopped
1-1/2teaspoons minced garlic
2small zucchini, diced
1large carrot, diced
1green bell pepper, diced
8ounces mushrooms, sliced
2cups 1% milk-fat cottage cheese
1cup (4 ounces) shredded mozzarella cheese
1cup grated Parmesan or Romano cheese
Parsley sprigs for garnish
Preparation: 1.Cook lasagna according to package directions; drain.
2.Place tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 6 to 10 minutes.
3.Heat oil in large skillet over medium-high heat. Cook and stir onion and garlic until onion is golden. Add zucchini, carrot, bell pepper and mushrooms. Cook and stir 5 to 10 minutes or until vegetables are tender. Stir vegetables into tomato mixture; bring to a boil. Reduce heat to low. Simmer, uncovered, 15 minutes.
4.Preheat oven to 350°F. Combine cottage, mozzarella and Parmesan cheeses in large bowl; blend well.
5.Spoon about 1 cup sauce in bottom of 12X8-inch baking pan. Place a layer of noodles over sauce, then half the cheese mixture and half the remaining sauce. Repeat layers of noodles, cheese mixture and sauce.
6.Bake lasagna 30 to 45 minutes or until bubbly. Let stand 10 minutes. Garnish with parsley.
yes I do.
Here you go
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
You just make it the same way but with out meat. You have to cook the lasagna noodles, rinse them off with cold water, then layer them in an rectangular pan with marinara sauce, ricotta cheese, you can sprinkle a little grated Parmesan in between the layers also, top with grated mozzarella cheese, and bake, The oven temperature should be set at 350. Depending on how thick the pan is, you should bake it for at least 30 minutes, but not longer than 50 minutes, you will see the sauce start to bubble, be careful the cheese on top doesn't burn, that will happen if you leave it in the oven too long. You can also use sliced zucchini in place of the noodles.
Easy Cheesy Vegetarian Lasagna:
Actual Cooking Time: 1 hour
Number of Servings: 8
Ingredients
2 c Shredded low-fat mozarella cheese
1-2 c Low-fat ricotta cheese
4 c Your favorite pasta sauce
1 lb Dry, uncooked pasta noodles
Cooking spray
Preparation
Preheat oven to 350 deg (F).
In a mixing bowl, combine the cheeses.
Spray a 9"x13" casserole dish lightly with cooking spray. Smear a little (1/8-1/4 C) of the pasta sauce in the bottom, then layer some of the dry noodles in a single layer across. Pour 1/3 of the remaining pasta sauce on top, then top with 1/3 of the cheese mixture. Add another layer of noodles, and repeat until all of the noodles and sauce are gone (the last, top, layer should be cheese!).
Cover tightly with aluminum foil, and bake for 45 min - 1 hour until the noodles are soft and the cheese and sauce are hot and bubbly.
You would make a standard marinara (tomato) sauce, with no meat, or you could use a store bought one. Make it with alternating layers of noodles, sauce, cheese and sliced zuchini (use a big one, slice it longwise so if forms a noodle) and then repeat. I always make my lasagne in a fairly deep pan, as I don't like a 3 layer, but prefer more like 7 layers, that way you get all the flavors. I use Mozzarella cheese and Romano cheese, I do NOT recomend Ricotta in a vegi-lasagne, because it is strong tasting, and will over power the flavors. Hope this helps.
Greek Vegetarian Lasagna
8 servings
1? hours
50 min prep
Tomato Sauce
3 tablespoons olive oil
2 cups chopped onions
5 garlic cloves, minced
2 teaspoons marjoram, dried
5 cups undrained canned whole tomatoes (3 14 1/2 oz. cans)
1/3 cup chopped kalamata olives
2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons chopped fresh dill (1 tsp. dried)
Filling
1 large eggplant, cut into 1/2-inch rounds (about 1 1/2 pounds)
olive oil, for brushing
3 eggs, beaten
2 cups cottage cheese
1 teaspoon ground fennel
3 cups grated feta cheese
1/2 lb uncooked lasagna noodles (12 noodles)
In a saucepan, warm the olive oil briefly on medium heat. Add the onions and saute for about 5 minutes, stirring frequently until the onions have begun to release their juices. Stir in the garlic and marjoram and saute until the onions are translucent. Add tomatoes, cover, and bring to a simmer. Then reduce the heat to medium low, just enough to maintain a simmer. Add the olives, salt, and pepper. Add the dill just before assembling lasagna for best flavor.
Preheat oven to 400*F. Lightly oil a large baking sheet.
While the sauce gently simmers, lay the eggplant rounds on baking sheet. Brush them with olive oil. Bake, uncovered for about 15 minutes. Remove the eggplant from the oven and reduce the heat to 350*F.
Meanwhile, in a bowl, mix the eggs, cottage cheese, fennel, and 1 cup of the feta cheese together and set aside.
Lightly oil a 8"x10"x3" casserole dish. Evenly spread 2 cups of the tomato sauce in the bottom of the dish. Top with a layer of noodles and cover with 1 cup of the tomato sauce.
Next, layer all of the eggplant rounds, 1 cup of the feta cheese, a second layer of noodles, and another cup of the sauce. Finish with all of the egg and cottage cheese mixture, a third layer of noodles, the rest of the sauce, and the remaining cup of feta cheese.
Cover the lasagna with foil and bake for 45 to 60 minutes. Remove from the oven, uncover the lasagna, and let it sit for 10 to 15 minutes before serving. Enjoy!
VEGETARIAN LASAGNA
8 lasagne noodles
1 (10 oz.) pkg. frozen chopped broccoli
1 (14 1/2 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 c. chopped celery
1 c. chopped onion
1 c. chopped green or sweet red pepper
1 1/2 tsp. dried basil, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 c. low fat ricotta or cottage cheese
1/4 c. grated Parmesan cheese
1 c. shredded part skim Mozzarella cheese
Cook noodles and broccoli separately according to the package directions; drain well, set aside.
For sauce, cut up canned tomatoes. In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves and garlic. Bring to boiling; reduce heat. Simmer, uncovered 20 to 25 minutes or until sauce is thick, stirring occasionally. Remove bay leaves.
Meanwhile, in a bowl stir together egg, Ricotta cheese, Parmesan cheese, and 1/4 teaspoon pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13"x9"x2" baking dish. Top with half of the noodles, half of the broccoli mixture and half of the remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered in a 350 degree oven for 25 minutes. Sprinkle with Mozzarella. Bake 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
This one is yummy.
Roasted Red Pepper Lasagna
Prep: 20 minutes
Bake: 50 minutes
Nonstick cooking spray
2 cups red pasta sauce, such as portobello mushroom or garden vegetable
6 no-boil lasagna noodles
1/2 of a 15-oz.container ricotta cheese
6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
1 Tbsp. Chianti or other red wine (optional)
1/4 cup finely shredded Parmesan cheese
1 cup roasted red sweet peppers, drained well and cut into strips
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings
This is easy & hard to mess up. You'll need a dozen noodles.
You have two choices of noodles; ones you have to pre-cook,
and those which came already pre-cooked; which is faster.
So if you got the old kind, put them in boiling water.
Use a big enough pot not to break them, don't worry
if they stick up at first, they'll soon soften & sink.
Don't over-cook the noodles they should be rubbery.
Make up your sauce, you can buy store-made sauces.
But if you're strict you may want to make your own.
Use chopped tomatoes & tomato paste, to start.
Add oregano & basil to taste, garlic, & I like onions.
Mushrooms are traditional, you can add veggies.
The secret is all in the assembly, or layer building.
Use an oblong baking dish, pyrex preferred.
Start with pouring a layer of sauce on the bottom.
Set 3 or 4 noodles longways side by each.
Place on dollops of ricotta (fine curd cottage cheese).
Scoop some more sauce & spread over the noodles.
Sprinkle a handful of shredded mozarella over that.
Add another layer of noodles & repeat the process.
Reserve enough sauce for the top layer.
Over the last layer of sauce, sprinkle parmasen cheese.
Cover with foil & bake in 400F oven for 30 minutes.
Remove foil in last 5 minutes to brown top cheese.