30 Minute Lasagna Recipes

30-MINUTE LASAGNA

30-Minute Lasagna image

This recipe relies on ready-to-use ingredients such as fresh egg roll wrappers (which don't require precooking). In keeping with the traditional recipes for lasagna, though, it still calls for the creamy, homemade Bechamel Sauce.

Provided by ElizabethKnicely

Categories Weeknight

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons sweet butter
2 tablespoons all-purpose flour
1 1/2 cups milk
ground nutmeg, to taste
salt, to taste
fresh ground pepper, to taste
8 egg roll wraps
2 cups marinara sauce
1 1/2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, grated

Steps:

Melt butter in a 1- to 1 1/2-quart pan over medium-high heat. Add flour and stir until bubbly. Remove pan from heat and gradually add milk, whisking until smooth. Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly. Season to taste with nutmeg, salt and pepper. Remove from heat.
Choose a small baking dish in which 2 egg roll wrappers will fit snuggly side by side. In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the Bechamel Sauce, a third of the mozzarella cheese, and a fourth of the Parmesan cheese. Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan cheese.
Bake in a 500°F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes). Let stand about 5 minutes before cutting in fourths to serve.

Nutrition Facts : Calories 599.5, Fat 27.6, SaturatedFat 15.2, Cholesterol 82.7, Sodium 1297.9, Carbohydrate 63, Fiber 4.6, Sugar 11.9, Protein 23.8

30 MINUTE LASAGNA BOWLS

30 Minute Lasagna Bowls image

Classic lasagna in my family is made by layering thin lasagna noodles, preferable egg pasta, with layers of bechemel or white sauce, and a light meat sauce. Here, curly short-cut pasta is topped with the white sauce and topped with a rich meat sauce for mixing in. - Rachael Ray

Provided by Brandess

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

2 teaspoons salt (for pasta water and little extra for seasoning)
1 lb campanelle pasta
2 tablespoons extra virgin olive oil
1/4 lb pancetta, a couple of thick slices, chopped
3/4 lb ground beef (or pork, veal mix and ground beef)
1/2 large carrot, peeled and grated
1 medium onion, chopped
3 garlic cloves (2 chopped or grated, 1 peeled)
1/2 teaspoon allspice
1/8 teaspoon fresh ground black pepper
1 bay leaf
3 tablespoons tomato paste
1/2 cup dry red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/16 teaspoon nutmeg, to taste
1/2 cup parmigiano-reggiano cheese, grated (plus some to pass at table)
1/4 cup fresh parsley leaves, finely chopped

Steps:

Heat large pot of water to a boil, salt water and cook pasta to al dente.
While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing inches Garnish with parsley.

Nutrition Facts : Calories 473.5, Fat 18.8, SaturatedFat 8.2, Cholesterol 52.5, Sodium 1006.4, Carbohydrate 51.8, Fiber 2.6, Sugar 2.7, Protein 20.8

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