Lasagna Party Ring Recipe By Tasty Recipes

CLASSIC LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
• In a large bowl, mix together the ground beef and marinara sauce.
• In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
• Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
• Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
• Let the lasagna cool for 30-45 minutes, then serve.
• Enjoy!

LASAGNA DOME RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Heat 2 tablespoons of olive oil in a large pot over high heat. Add the onion and garlic. Cook until starting to brown, stirring occasionally, 3-4 minutes.
• Add the beef, salt, and pepper. Cook until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir, 10-12 minutes.
• Add the tomato sauce and tomato paste, then reduce the heat to medium and bring the sauce to a simmer. Cook it down until the mixture becomes thick, about 15 minutes. Remove the pot from the heat and set aside.
• In a small bowl, combine the ricotta, basil, egg, and Parmesan. Stir until smooth. Set aside.
• Grease a large oven-safe metal bowl with the remaining tablespoon of olive oil, then lay about 25 lasagna noodles along the sides and bottom of the bowl, fanning them out in an overlapping pattern. The ends of the noodles should hang over the sides of the bowl.
• Slice the remaining lasagna noodles in half crosswise. These will serve as the layers between the meat and the cheese mixtures.
• Sprinkle half of the mozzarella into the bottom of the bowl on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly over the mozzarella, then lay half of the cut noodles over the sauce.
• Spread all of the ricotta mixture over the noodles, then layer with the rest of the noodles, then the rest of the mozzarella, and the rest of the meat sauce.
• Fold the edges of the lasagna noodles hanging over the sides of the bowl back towards the center, creating another overlapping pattern.
• Cover with foil and bake for about 45 minutes, until cooked through.
• Meanwhile, make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking continuously, for about 2 minutes until a paste forms.
• Add the hot milk and continue to whisk as the sauce thickens and comes to a boil. Season with salt and pepper and add the Parmesan. Reduce the heat to low, and cook, still whisking, for 2-3 minutes more.
• Invert the lasagna dome onto a cutting board.
• Pour the béchamel sauce over the dome and top with basil.
• Slice the dome, then top with more Parmesan and basil, if desired.
• Enjoy!

LASAGNA PARTY RING RECIPE BY TASTY

Steps:

• Boil the lasagna noodles in a large pot of salted water until al dente, or 2 minutes shy of the package directions. Drain and lay the cooked noodles on an oiled baking sheet, oiling any overlapping noodles to prevent sticking.
• Preheat the oven to 375°F (190°C).
• In a large pot over high heat, add the canola oil, onion, and garlic, and cook until they begin to brown, stirring occasionally, 2-3 minutes. Add the beef, sausage, salt, and pepper and cook, breaking up the meat as you stir, until all of the moisture has evaporated and the meat is starting to brown on the edges, 4-5 minutes. Add the tomato sauce, then reduce the heat to low, and simmer until the sauce becomes extremely thick, almost paste-like, stirring occasionally, 10-15 minutes. Remove from the heat.
• In a medium bowl, combine the ricotta, Parmesan, basil, and egg and mix until smooth. Set aside.
• Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.
• Spray a bundt pan with nonstick cooking spray, then lay 12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should run up the center of the pan, and the other end of the noodles should hang over the sides.
• Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce.
• Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern. Sprinkle the rest of the mozzarella evenly on top.
• Bake for about 45 minutes, or until the cheese is a deep golden brown.
• Cool for about an hour, then carefully invert the ring onto a cutting board. Slice the ring, then top with any extra Parmesan and basil. Place a small bowl filled with marinara in the center of the ring for dipping, and serve.
• Enjoy!

CHICKEN FAJITA PARTY RING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
• Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
• Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
• Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
• Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
• Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
• Add the chicken and cook until the onions are translucent and the chicken is warmed through.
• Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
• Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
• Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
• Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
• Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
• Layer the last tortilla on top of the last cheese layer.
• Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
• Let cool for at least 30 minutes.
• Invert the bundt pan onto a cutting board.
• Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
• Enjoy!

ONE-PAN LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Heat the oil in a cast-iron skillet over high heat.
• Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
• Add the garlic and onion and cook until onions are starting to become translucent.
• Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
• Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
• Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
• Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
• Bake for 25 minutes until cheese is bubbly and golden brown.
• Cool, slice, then serve.
• Enjoy!