SKILLET LASAGNA
This ground beef and pasta skillet recipe is the quick-fix version of the all-time dinner favorite - with the classic Italian flavors and cheese filled layers of authentic lasagna.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add vinegar and 1 teaspoon of the Italian seasoning. Spoon ricotta cheese evenly over beef. Top with noodles, making 1 flat layer (noodles will overlap).
- In small bowl, mix tomatoes and roasted peppers; spread over noodles, making sure noodles are completely covered. Sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto evenly over top. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until noodles are soft. Uncover; sprinkle with cheese blend. Let stand 5 minutes. Cut into wedges. Serve from skillet with slotted spatula.
Nutrition Facts : Calories 300, Carbohydrate 28 g, Fat 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
BALSAMIC LASAGNA
What a yummy lasagna! If you want it low-fat, just switch the ricotta to low-fat or no-fat, then switch the eggs to just egg whites.
Provided by Chef Kiddle
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in pan. Saute onions until tender. Add garlic and saute another 30 seconds. Add balsamic vinegar and continue heating for about 1 minute, stirring often.
- Add the tomatoes, tomato paste, sugar, oregano, pepper flakes, basil, salt, and pepper. Simmer until sauce is thick, about 20 minutes. Stir often, then set aside.
- Cook the lasagna noodles in 4 quarts of lightly salted water until they are al dente, about 8 minutes. Drain, rinse with cold water, and let cool.
- Combine the ricotta, eggs, and parsley. Stir well and set aside.
- Combine the mozzarella and gouda in a bowl. Set aside.
- To assemble the lasagna, start with some tomato sauce on the bottom, then noodles, then ricotta mixture, then a little shredded cheese. Repeat this order twice. The last layer should be tomato sauce topped with a little cheese.
- Bake the lasagna uncovered in a 350 degree oven about 40 minutes.
Nutrition Facts : Calories 584.7, Fat 25.1, SaturatedFat 12.5, Cholesterol 139.7, Sodium 985.3, Carbohydrate 65.1, Fiber 6.9, Sugar 17.5, Protein 27.4
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