LASAGNA POPPERS RECIPE BY TASTY
Here's what you need: garlic, onion, ground beef, marinara sauce, shredded mozzarella cheese, salt, pepper, flour, panko breadcrumbs, eggs, canola oil, lasagna noodles
Provided by Tasty
Categories Appetizers
Yield 12 poppers
Number Of Ingredients 12
Steps:
- Coat a 10-inch (25 cm) frying pan with olive oil. Add minced garlic and chopped onion, stirring consistently until lightly browned.
- Add ground beef, and stir to mix with onion and garlic.
- Once beef has begun to brown and water has been released drain water and fat then continue cooking until beef begins to brown and become tender and crispy.
- Add marinara sauce and mix together. Sprinkle salt and pepper to taste, remove heat.
- Add mozzarella. Stir until mozzarella binds to mixture.
- While mixture cools boil four cups of water in medium pot and add lasagna noodles, lay them in across each other in a star formation so they do not bind together, stir regularly.
- After eight to 10 minutes drain pasta and allow to cool for five minutes.
- Cut noodles down to 3- to 4-inch (8-10cm) slices and place mixture inside and roll.
- Place poppers in freezer for 12 minutes.
- Dip poppers in egg wash, flour, and bread crumbs, then once more in the egg wash and bread crumbs.
- Freeze for additional 12 minutes.
- Heat 3-4 inches (8-10cm) of canola oil at medium heat in a pot for 15 minutes - test by splashing drops of water into oil (it should sizzle).
- Place poppers in oil three or four at a time until they are golden brown on all sides, allow them to cool for 10-12 minutes and serve with marinara sauce as dip.
- Enjoy!
Nutrition Facts : Calories 790 calories, Carbohydrate 28 grams, Fat 65 grams, Fiber 1 gram, Protein 21 grams, Sugar 2 grams
LASAGNA-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, onion, garlic, ground beef, sweet italian sausage, salt, pepper, diced tomato, tomato sauce, whole milk ricotta cheese, grated parmesan cheese, fresh basil, egg, lasagna noodles, shredded mozzarella cheese, oil
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F (180˚C).
- Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
- Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
- Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
- Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
- In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
- Remove the peppers from the oven, drain any excess water that accumulated inside.
- Cut the lasagna noodles into quarters and set aside.
- Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
- Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
- Rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1000 calories, Carbohydrate 54 grams, Fat 60 grams, Fiber 10 grams, Protein 62 grams, Sugar 27 grams
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
LASAGNA PEPPER BOATS
Always looking for low-carb recipes, I was making my family lasagna and got the idea to make my lasagna in a 'green pepper boat' instead of using noodles. This tastes great even to people who love carbs! Freezes well too. If I make a smaller batch, I will freeze the leftover sauce for the next time.
Provided by Joan Gerland Crabtree
Categories Side Dish Vegetables
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
- Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
- Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 10 g, Cholesterol 49.4 mg, Fat 13.6 g, Fiber 2.4 g, Protein 18.6 g, SaturatedFat 7.1 g, Sodium 815.3 mg, Sugar 5.7 g
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