EASY VEGETABLE LASAGNA
Prevent food waste by cooking with canned foods like canned spinach - perfectly portioned for recipes and nearly half the cost of fresh and frozen!
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
- Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
- Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 18.7 g, Cholesterol 41.4 mg, Fat 7.8 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 476.5 mg, Sugar 1.5 g
GERMAN LASAGNA
Another recipe I found in a taste of home magazine years ago...This so yummy! As most of you know...I like to find recipes for inspiration and then switch up for something new, or something I feel would taste even better. I will type in the original recipe as it is great too, then I will also put what I changed, in parenthesis,...
Provided by Wendy Rusch
Categories Pasta
Number Of Ingredients 15
Steps:
- 1. In a saucepan, melt butter. (add onion and saute until tender) Stir in flour, bouillon (base), onion salt, 1 t pepper (1/2t pepper)(also garlic) until smooth. Gradually stir in milk and broth (I warm my milk and stock in microwave first). Bring to a boil; cook and stir for 2 min or until thickened. Add sausage (canadian bacon), heat through.
- 2. Combine eggs, cottage cheese and remaining pepper. Spread one cup of sausage mixture into a greased 9x13 pan. Layer with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and half the sauerkraut and 3/4 cup of the monterey jack (+ 3/4c swiss). Repeat layers, top with remaining noodles and sausage mixture (dish will be very full) cover with foil and bake 50 min at 350 until bubbly. Remove cover and sprinkle with remaining jack (and swiss)cheese. Bake another 5 min. or longer until cheese is melted. Let stand 15 min before cutting.
- 3. I add all cheeses and bake covered 45 min. then remove foil and continue to bake until cheese is a golden brown. (20ish minutes)
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 GERMAN LASAGNA
This is an easy way to enjoy a unique dish that has amazing flavor and is sure to please even the most picky eater. A must try !
Provided by Carpi Diem
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350
- Begin by cutting kielbasa in half length wise and then into small pieces ( about 1/8" pieces). You will have a bunch of half circle pieces, set aside.
- In a medium bowl mix together soup, i usually only add about 2 tablespoons of water to mixture to make it a little thinner.
- In a 9 x 13" pan place a thin layer of the soup mixture.
- Add three lasagna noodles ontop of soup mixture. Then add sauerkraut ontop of noodles so that they are covered evenly ( about half the bag).
- Lay kielbasa pieces ontop of sauerkraut slightly overlapping.
- Next cover the kielbasa with mozzarella cheese (again, about half the bag). Top with soup mixture and spread to make sure layer if covered.
- Repeat,in order, noodles, use rest of sauerkraut, kielbasa, cheese, and soup mixture, reserving 1/4 cup of mixture.
- Finish with lasagna noodles and cover noodles with reserve of soup.
- Cover with foil and bake for 30 minutes or until hot.
GERMAN LASAGNA
Make and share this German Lasagna recipe from Food.com.
Provided by Courtly
Categories < 4 Hours
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, melt butter.
- Stir in flour, bouillon, onion salt, 1 ts[ pepper and white pepper if desired until smooth.
- Gradually stir in milk and broth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add sausage; heat through.
- Combine eggs, cottage cheese, and remaining pepper.
- Spread 1 Celsius sausage mixture in a greased 13 x 9 x 2 inch baking dish.
- Later with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 Celsius Monterey Jack.
- Repeat layers.
- Top with the remaining noodles and sausage mixture[dish will be full].
- Cover and bake at 350 for 50-60 minutes or until bubbly.
- Sprinkle with remaining Monterey Jack.
- Bake 5 minutes longer or until cheese is melted.
- Let stand 15 minutes before cutting.
GERMAN LASAGNA
Sausage and sauerkraut are a palate-pleasing pair, especially in lasagna. My family was a little skeptical when I first served this unusual dish. But in no time, they were clamoring for second helpings. -Naomi Hochstetler, Woodburn, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter. Stir in the flour, bouillon, onion salt, 1 teaspoon pepper and white pepper if desired until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add sausage; heat through. Combine the eggs, cottage cheese and remaining pepper. , Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Layer with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup Monterey Jack. Repeat layers. Top with the remaining noodles and sausage mixture (dish will be full). , Cover and bake at 350° for 50-60 minutes or until a thermometer reads 160°. Sprinkle with remaining Monterey Jack. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 466 calories, Fat 31g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1641mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
EASIEST EVER LASAGNE
Lesley Waters shows how easy it is for kids to try their hand in the kitchen
Provided by Lesley Waters
Categories Dinner, Lunch
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
- Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
- While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
- Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
- Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
- Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.
Nutrition Facts : Calories 612 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.52 milligram of sodium
EASY LASAGNA I
A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.
Provided by Susan T.
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
- Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g
THE BEST LASAGNA RECIPE BY TASTY
Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!
Provided by Lauren Lee
Categories Dinner
Time 22h10m
Yield 8 servings
Number Of Ingredients 35
Steps:
- Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
- Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
- Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
- Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
- Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
- Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
- Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
- Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
- Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
- Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
- Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
- Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
- Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
- Enjoy!
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.
More about "easy german lasagna recipes"
RECIPE GERMAN LASAGNA RECIPE - YOUTUBE
From youtube.com
EASY LASAGNA RECIPE WITH RICOTTA | DELICIOUS LASAGNA DISH
From theclassychapter.com
GERMAN LASAGNA RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Cuisine Europe, GermanCategory DinnerServings 12Total Time 1 hr 25 mins
EASY GERMAN LASAGNA RECIPE - FOOD.COM | RECIPE | EASY LASAGNA …
From pinterest.com
EASY GERMAN LASAGNA RECIPES
From tfrecipes.com
HOW TO MAKE LASAGNA JUST LIKE RICH! - QUICK-GERMAN …
From quick-german-recipes.com
LASAGNA RECIPES
From allrecipes.com
GERMAN LASAGNA | RECIPE | TASTE OF HOME LASAGNA RECIPE, RECIPES ...
From pinterest.com
EASY ONE PAN SKILLET LASAGNA - LINDYSEZ | RECIPES
From lindysez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love