Minute Rice Lasagna Recipes

RICE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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 spaghetti sauce and garlic powder.
• Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
• Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

RICE LASAGNA

Steps:

• Add eggs and 1/4 cup parmesan cheese to rice. Set aside.
• Combine 1/4 cup parmesan cheese and cottage cheese. Set aside.
• Add sauce to meat mixture, heat.
• Spoon 1 cup rice mix into pammed glass pan, cover with 1/2 of cottage cheese mix, 1/3 sauce and 1/2 ricotta. Repeat, topping with sauce and 2 tablespoons grated parmesan.
• Cook 20 minutes at 375 degrees. Cook longer if it is in a dense pan.
• If desired, you can freeze and bake at a later date.

BROWN RICE & LENTIL LASAGNA CASSEROLE

Steps:

• Impress your entire family tonight with a flavorful three cheese vegetarian lasagna made with Minute® Instant Brown Rice and lentils mixed with marinara and chopped basil. Step 1
• Preheat oven to 400˚F. Prepare rice according to package directions. Stir together marinara sauce, lentils, spinach, oil and basil. Step 2
• Spread 1/2 cup lentil mixture in the bottom of a greased 9×13-inch baking dish. Layer one third rice over top. Layer with half the lentil mixture, 1/2 cup mozzarella cheese, 1 cup ricotta cheese and 1/4 cup Parmesan cheese. Repeat layers one more time. Top with remaining rice, remaining mozzarella and Parmesan cheeses. Step 3
• Cover with foil and bake for 20 minutes. Remove foil and bake for 15 to 20 minutes more, or until golden brown and heated through. Let stand 10 minutes before slicing. Recipe Tips
• If you want a side to go along with this dish, serve it with a simple green salad.

10 MINUTE LASAGNA

Steps:

• -Heat oven to 350°F
• -Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
• -Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese.
• -Cover with another layer of ravioli and the remaining sauce and cheese.
• -Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

MINUTE® RICE LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat 13x9-inch baking dish with nonstick cooking spray; set aside.
• Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside.
• Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray.
• Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated.
• Spoon one-half rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
• Bake 15 to 20 minutes or until thoroughly heated.

MINUTE® RICE LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat 13x9-inch baking dish with nonstick cooking spray; set aside.
• Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside.
• Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray.
• Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated.
• Spoon one-half rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
• Bake 15 to 20 minutes or until thoroughly heated.

LAYERED RICE LASAGNA

Steps:

• Preheat oven to 350°F Prepare rice according to package directions. Stir in the Parmesan cheese; reserve. Stir the spinach with the ricotta cheese, milk and garlic until combined, reserve.
• Spoon 1/4 cup of the marinara sauce into a greased 8-inch square baking dish. Gently press half of the rice into the baking dish in an even layer; sprinkle with 1/2 cup mozzarella cheese. Spread half of the spinach mixture over the cheee.
• Top with half of the ham slices, overlapping as needed. Spoon half of the remaining marinara sauce over the ham. Repeat the layers, ending with the sauce. Sprinkle evenly with remaining cheese.
• Bake for 20 minutes or until bubbly and golden. Let stand 5 minutes before slicing.

MINUTE® RICE LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat 13x9-inch baking dish with nonstick cooking spray; set aside.
• Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside.
• Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray.
• Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated.
• Spoon one-half rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
• Bake 15 to 20 minutes or until thoroughly heated.

60-MINUTE LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Bring a large pot of salted water to a rolling boil.
• Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Add the sausage and use a wooden spoon to break into very small pieces. Cook until no longer pink, 4-5 minutes. Add the marinara sauce and stir to combine. Simmer for about 5 minutes, until warmed through and the flavors combine. Remove the pan from the heat.
• Season the boiling water generously with salt. Add the lasagna noodles and remaining tablespoon of olive oil and cook for 9-10 minutes, or about 2 minutes less than the package instructions, until al dente. Drain and rinse under cold water to prevent the noodles from sticking together. Lay the noodles on a baking sheet or cutting board.
• In a large bowl, stir together the ricotta, spinach, ¾ cup mozzarella, ½ cup Parmesan, the basil, parsley, 1½ teaspoons salt, and ½ teaspoon black pepper.
• Spoon about 1 cup of the tomato sauce into the bottom of a large casserole dish and spread evenly.
• Lay a lasagna sheet on a clean surface. Spread about ½ cup of ricotta mixture over the noodle in an even layer, leaving a ½-inch edge on one end. Roll up tightly toward the empty end and place the roll-up in the casserole dish, seam-side down. Repeat with the remaining noodles and filling.
• Spoon about 2 tablespoons of sauce over each roll-up. Sprinkle the remaining ¾ cup mozzarella and remaining ¼ cup Parmesan evenly over the top.
• Bake the lasagna roll-ups for about 20 minutes, until the cheese is melted and bubbling.
• Garnish with fresh basil leaves and serve.
• Enjoy!