EASY LASAGNA II
My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!
Provided by Joanie Heger
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g
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
EASY ITALIAN LASAGNA
This is the best lasagna I have ever had. And since you don't actually make the sauce, it is very quick and easy to make. You can even make it the night before and then just heat it up when you're ready. It's the BEST!
Provided by AZRoxy63
Categories European
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- Cook noodles according to package directions, drain and set aside.
- Combine ground beef, pork and onion in skillet and cook until brown, drain fat.
- Combine browned meat, garlic, sauce, and all seasonings and simmer for 20 minutes.
- Cook Italian Sausage and sliced into thin pieces.
- In a large bowl combine eggs ricotta cheese, parsley and 1 cup mozzarella.
- Spray sides and bottom of 13 by 9 inch baking pan with non-stick cooking spray.
- Spoon 1/4 of the meat sauce mix into the bottom of the baking pan and spread evenly.
- Place a single layer of lasagna noodles on top of the meat sauce mixture making sure to evenly cover the entire pan.
- Next, layer 1/4 of the ricotta mixture into the pan and spread evenly.
- Then, add a layer of the thinly sliced Italian sausage spaced 1-2 inches apart.
- Finally sprinkle 1/4 of the mozzarella and parmesean on top of the sausage. Repeat this layering until all of the ingredients have been layered into the pan.
- Cover pan with aluminum foil.
- Make sure the foil is not touching the cheese.
- Bake for 30 minutes, then remove foil and bake for another 25-30 minutes uncovered.
- Allow lasagna to sit for 10 minutes before cutting.
- Serve with garlic bread and a salad and enjoy!
Nutrition Facts : Calories 975.5, Fat 51.1, SaturatedFat 24.5, Cholesterol 224.9, Sodium 1723.7, Carbohydrate 65, Fiber 3.1, Sugar 3.3, Protein 60.9
EASY DELICIOUS ITALIAN LASAGNA
This Lasagna recipe is very easy to make & very tasty. My family loves it. My husband is Italian American so I try to cook tasty 'Italian' food for him but food that is also easy enough to make when I get home from work at night. Also this is a recipe that can be prepared ahead of time & then frozen to cook later on during the week. I've had it frozen & then sat it out to thaw almost all day, stuck it in the oven & it tasted just as delicious & fresh. I've been tweaking this a lot from the original recipe I found in an old cook book belonging to my Mom.
Provided by BunnyBot
Categories European
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook lasagna noodles according to package directions; drain and set aside.
- In a large skillet heat the 2 or 3 tbsp olive oil (your choice of how much to use) add the Italian sausage, onion, and mushrooms (cook sausage well).
- Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. Cook until sauce is bubbly & heated through.
- In a 2-quart buttered baking dish (I'm lazy & use Pam spray) (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Note: I use more then 1 & 1/2 cups of the ricotta cheese so use best judgment & what looks good to you. 1 & 1/2 is pretty much an estimate of how much to use. My family seems to like it with extra ricotta.
- Bake lasagna at 350° for about 30 minutes, or until thoroughly heated and bubbly & the cheese looks melted & toasty on the top. Let stand for 8 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 809.9, Fat 50.6, SaturatedFat 22.7, Cholesterol 119, Sodium 1939.1, Carbohydrate 45.2, Fiber 2, Sugar 9.6, Protein 42.2
EASY ITALIAN SAUSAGE LASAGNA
This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
DEADLY DELICIOUS LASAGNA
This is possibly the most fattening, but also most delicious, lasagna ever!
Provided by Paul Kahl
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 18
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel.
- In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
- In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
- Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
- Preheat oven to 425 degrees F (220 degrees C).
- Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
- Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.
Nutrition Facts : Calories 575 calories, Carbohydrate 38.7 g, Cholesterol 87.4 mg, Fat 33.4 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 16.5 g, Sodium 1262 mg, Sugar 12.2 g
EASY LASAGNA
For a supper to please a crowd, Pam Beerens of Evart, Michigan Layers Lasagna noodles with meat sauce and a tasty cottage cheese mixture to make this speedy version of a traditional favorite.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 282 calories, Fat 13g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
SIMPLE ITALIAN BAKED LASAGNA
This is one of those simple clasics that everyone loves. I usually serve it with a garden salad, and french bread. This also freezes beautifully! I have made two pans, one for now, and one for later. Enjoy! From http://www.cooking-italian-food.com/lasagna.htm
Provided by Loves2Teach
Categories One Dish Meal
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Cook lasagna noodles according to package directions or until tender but still firm.
- Drain, keep warm.
- Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done.
- Add sauce, salt, and Italian seasoning and mix well.
- Simmer on low heat 12-15 minutes .
- In a separate bowl, combine eggs and ricotta cheese.
- Grease a 9" x 12" or larger, baking pan.
- Arrange a first layer of noodles so the ends hang over the sides of the pan.
- (The ends will be laid back-over the top for the final layer).
- Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.
- Add a second alternating layer of pasta, the meat sauce and cheese mixture.
- Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce.
- Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly.
- Allow to set for 5-10 minutes before cutting.
- This Lasagna recipe can be modified to suit individual preferences. I have also made it using Italian sausage instead of beef, and I have added a can of chopped tomatoes to the sauce mixture with good results. Sometimes I mix in shredded parmesan cheese to the ricotta for an extra boost :).
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