ROASTED SPAGHETTI SQUASH LASAGNA BOATS
This is the perfect healthy option when you are craving the comfort of lasagna. By using spaghetti squash, you add a veggie and still get the feeling that comes with a rich pasta dish. These delicious roasted spaghetti squash boats are filled with Italian sausage, a robust tomato sauce, ricotta, Parmesan, and mozzarella cheeses.
Provided by Angela Naumann
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut squash in half lengthwise with a large kitchen knife. Scoop out seeds and membrane. Season lightly with salt and pepper. Place in a baking dish, cut-side down.
- Bake in the preheated oven until soft, about 45 minutes. Remove from the oven and let cool for about 10 minutes. Keep the oven on.
- Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
- Heat oil in a large, deep skillet over medium heat. Saute onion and garlic in the hot oil until onion is soft, 3 to 4 minutes. Add sausage and cook and stir until browned, 5 to 7 minutes, breaking up meat into small pieces as it cooks. Add tomatoes, salt, and pepper. Simmer over low heat for 25 minutes; stir in basil and simmer for 5 minutes more.
- Remove flesh from the cooled squash by scraping with a fork, creating spaghetti strands. Reserve the shells. Drain the squash strands in a paper towel-lined colander to soak up excess liquid.
- Toss squash strands with the tomato sauce mixture. Spoon into the 6 squash shells. Top with 1 to 2 tablespoons of the ricotta cheese mixture and 2 tablespoons mozzarella cheese. Place in the baking dish.
- Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 34.6 g, Cholesterol 49.9 mg, Fat 22.5 g, Fiber 1.6 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 982 mg, Sugar 1.3 g
LASAGNA-STUFFED PEPPERS
With only half a lasagna noodle per serving, this is sure to satisfy a lasagna craving for those watching their carb intake. Serve with a salad for a complete meal. Leftovers hold up nicely.
Provided by Soup Loving Nicole
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.
- Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
- Bake in the preheated oven until peppers soften, about 20 minutes.
- While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.
- Remove peppers from oven and pour off any excess liquid. Leave oven on.
- Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.
- Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 19.6 g, Cholesterol 61.2 mg, Fat 17.3 g, Fiber 2.8 g, Protein 18.1 g, SaturatedFat 7 g, Sodium 964.4 mg, Sugar 5.5 g
EASY LASAGNA WITH PEPPERONI
Pepperoni isn't just for pizza. Layered between sheets of lasagna with creamy, gooey cheese and a simple crushed tomato marinara, this humble little sausage adds a spicy, peppery, and very flavorful bite to the baked pasta classic. Many recipes call for additional meat-ground beef, other sausages, and such. Here, I used only pepperoni so the full flavor comes through without being hidden behind other ingredients. It also makes this one of the easiest, quickest lasagnas you'll ever put together. Not much cooking at all. Note: This recipe uses a total of 80 small pepperoni slices (the regular kind at the deli), with 40 pieces per layer in a 13 X 9-inch baking dish-about seven ounces of sausage total.
Provided by Pamela Steed Hill
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350° F.
- Cook the lasagna noodles in boiling, salted water 8-9 minutes. Drain and rinse under cold water.
- Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the garlic and onion and cook 3 minutes, stirring frequently. Add the tomatoes and oregano and season with salt and pepper.
- Bring to a light simmer then reduce the heat and cook slowly, covered, 10 minutes. Remove from the heat and let cool 10 minutes (or place the sauce in a sealable container and refrigerate until ready to use-in a few hours or overnight).
- Stir together the ricotta, parsley, and tarragon in a small bowl.
- To assemble the lasagna, lightly oil a 13 X 9-inch baking dish. Spread 1/2 cup of the tomato marinara in the bottom of the dish and top it with 4 noodles, slightly overlapping. Spread 1/2 of the ricotta-herb mixture over the noodles, then scatter 1/3 of the mozzarella and 2 tablespoons of Parmesan cheese on top.
- Cover the cheeses with 40 slices of pepperoni (5 rows of 8 pieces).
- Place 4 more lasagna noodles on top and spread with 1/2 of the remaining tomato sauce and the remaining 1/2 of the ricotta-herb mixture. Scatter another 1/3 of the mozzarella and 2 more tablespoons of Parmesan cheese on top. Cover with the remaining 40 slices of pepperoni.
- Lay the last 4 noodles on top and spread with the remaining tomato sauce. Scatter the remaining 1/3 of the mozzarella and remaining 2 tablespoons of Parmesan cheese on top and sprinkle with dried oregano.
- Bake uncovered until the cheese is bubbly and the top begins to brown, 30-35 minutes. Remove and let rest 10 minutes.
- To serve, cut the lasagna into 6 pieces and serve.
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