CINDI'S AWESOME CRESPELLE LASAGNA
If you're looking for something fast and easy to make for dinner tonight, this isn't it! But if you're looking for a lasagna to impress, this one's it. The crespelle, which are italian crepes, add a lighter fluffy texture to the lasagna, so I go lighter on the cheese than you would with traditional lasagna. If you like a less sweet sauce, cut the sugar in half. If you want it sweeter, more power too you!
Provided by LuvsSushi
Categories One Dish Meal
Time 1h40m
Yield 1 lasagna, 6 serving(s)
Number Of Ingredients 30
Steps:
- Make Crespelle Batter:.
- Start with the crespelle batter by mixing together flour and salt.
- In a separate bowl, whisk four eggs plus milk.
- Whisk the eggs into the flour mixture, and beat until you smooth and bubbly.
- Melt butter in microwave.
- Whisk butter into the batter.
- Chill in the fridge for one hour while you make the sauce.
- Make Your Sauce:.
- In a very large sauce pot, saute the onions, garlic, and peppers in the 2 tbs of olive oil.
- As they start cooking, add sugar and balsamic. (Red wine can be used if you prefer, but you may need to decrease the sugar a bit unless you like really sweet sauce.).
- Once the liquid evaporates and the veggies are softened, add the meats, and cook until browned. Be careful not to overcook, or they will be dry in your sauce!
- Add your cans of sauce, crushed tomatoes, and paste.
- Add your parsley, sage, rosemary, and thyme.
- Simmer for at least one hour, stirring occasionally. Keep a very close eye out that the bottom doesn't start burning, as the sweeter the sauce, the easier it burns! Don't be afraid to taste as it simmers, and add more sugar, salt, pepper, or crushed red pepper if necessary. Remember to add only a little at a time, and then allow time for the flavors to grow before tasting and adding more!
- NOTE: This is enough sauce for TWO lasagna's, so reserve half and refrigerate or freeze when done.
- Cook Crespelles:.
- While the sauce simmers, finish making your crespelles.
- Heat a 10 inch non-stick skillet on medium high heat.
- Put a small amount of oil in the bottom of the pan and rub it inches.
- Add 1/4 cup of batter and swirl around the bottom of the pan so it covers making a 10 inch pancake.
- Loosen sides with spatula.
- When the top appears bubbled and dry, go ahead and flip. Crespelle should be very lightly browned on bottom.
- Give another minute or two on this side until brown spots appear on bottom.
- Stack in a plate separated by paper towels so they don't stick.
- I generally add a dab more oil between every two or three crespelle's.
- Should make about 12 crespelle's, with maybe one or two left over for the kids to snack on. (They LOVE these things plain!).
- Preheat your oven to 375.
- Make your filling:.
- Beat two eggs into the ricotta.
- Add 1/2 cup of parmesan and 1 1/2 cups mozzarella. (Note, if you use lasagna noodles in place of the crespelle, use a bit more cheese for 'body'.).
- To make the lasagna:.
- Spray the bottom of a lasagna pan with Pam.
- Place two crespelle's on the bottom of the pan, and tear parts of another one to fill in the two gaps on the side if necessary.
- Add about 1/2 - 3/4 cup of sauce to LIGHTLY cover the crespelle with sauce.
- Add one third of the cheese filling a teaspoon at a time, spreading over the sauce.
- Add another layer of crespelle, and repeat the sauce and cheese layers.
- Do this one more time, and then top with crespelle, a little more sauce, and sprinkle with the 1/4 cup parmesan and 1/2 cup mozarella.
- Bake at 375 for approximately 30-40 minutes until cheese is melted and sauce is bubbly.
- Let the lasagna stand for 15-20 minutes to 'firm up'.
- Can be frozen as well.
Nutrition Facts : Calories 1138.7, Fat 60.5, SaturatedFat 29.3, Cholesterol 401.4, Sodium 2643.7, Carbohydrate 83.7, Fiber 6.4, Sugar 40.8, Protein 68
RUSTIC LASAGNA
I prefer to have my lasagna with meat, but I must say that for a meatless lasagna, this one's the tops! Add a nice tossed salad to round out the meal...
Provided by CookinwithGas
Categories One Dish Meal
Time 1h15m
Yield 1 batch, 13 X 9 baking dish, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook lasagna noodles per pkg; preheat oven to 350°F.; grease a 13 X 9 baking dish.
- In a small bowl, combine the tomato sauce, garlic and oregano.
- In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
- Drain the noodles.
- Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
- Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
- Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
- Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
- Bake in the preheated 350°F oven for 45 minutes or until bubbling.
- Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.
Nutrition Facts : Calories 299.3, Fat 10.8, SaturatedFat 6.5, Cholesterol 39.5, Sodium 618.9, Carbohydrate 31, Fiber 3.2, Sugar 4.6, Protein 20.2
CINDI'S LASAGNA
This Lasagna is made with 3 cheeses, Kraft Cheese Slices, shredded mozzarella, and Kraft Grated Parmesan Cheese, plus tomato paste, tomato sauce, tomato soup, spices, and dried herbs. This lasagna has lots of flavor, and it gets rave reviews. I often get requests for this recipe.
Provided by Cindi M Bauer
Categories Cheese
Time 1h15m
Yield 9-12 serving(s)
Number Of Ingredients 16
Steps:
- Cook lasagna noodles (with vegetable oil), according to pkg. directions.
- Brown the ground beef and onions (seasoned with the salt and pepper). Drain off any excess fat.
- Add the tomato sauce, tomato paste, tomato soup, sugar, parsley, basil, oregano, garlic salt, and 1/2 teaspoons salt. Stir, and cook until heated through.
- Spray the inside of a 13x9x2-inch baking pan, with a non-stick vegetable cooking spray.
- Lay 4 of the cooked lasagna noodles, inside the pan (overlapping each noodle just a bit).
- Add 1/3 of the meat sauce over the noodles.
- Sprinkle on 1 cup of the shredded mozzarella cheese.
- Cover with 9 slices of the Kraft Cheese.
- Repeat layering with the noodles, meat sauce and both cheeses.
- On top of the last layer, top the meat sauce with grated parmesan cheese. (You may add more grated parmesan cheese on top. Desired amount is up to you.).
- Cover baking pan with a lid, or aluminum foil.
- Bake 45 - 50 minutes, in a 350 degree oven.
- Let the lasagna sit on top of stove for 10-15 minutes, before removing lid or foil, and slicing the lasagna.
Nutrition Facts : Calories 592, Fat 30.2, SaturatedFat 14, Cholesterol 106.7, Sodium 1316.5, Carbohydrate 43.9, Fiber 4.1, Sugar 14, Protein 36.9
CINDI'S SLOW-COOKER LASAGNA
This delicious tasting lasagna was prepared in a 6-quart (rectangular) West Bend Slow-Cooker, that comes with a heating plate and 5 heat settings for cooking foods.
Provided by Cindi M Bauer
Categories One Dish Meal
Time 4h
Yield 6-8 (Depending on size of portions)
Number Of Ingredients 13
Steps:
- In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
- Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.
- In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick).
- Grease the inside of a 6-quart rectangular slow-cooker.
- Spoon 1/4 of the meat sauce in the bottom of the slow-cooker.
- Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit).
- Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
- Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
- Top with the remaining meat sauce.
- Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
- Cover, and cook on low setting (NO. 3) for 4 hours.
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