GRILLED CHEESE AND TOMATO SOUP LASAGNA
Transform a favorite soup-and-sandwich pairing into one comforting casserole that can feed a crowd or hungry family.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Butter both sides of each piece of bread with the softened butter and arrange on 2 baking sheets. Bake, flipping halfway through, until golden brown and toasted, about 15 minutes.
- Line the bottom of a 13-by-9-inch baking dish with 6 slices of toasted bread and toss together the Cheddar and mozzarella in a bowl. Sprinkle the toast evenly with about 1 cup of the cheese mixture and a third of the scallions, then sprinkle with a few grinds of the pepper. Repeat this process with another layer of 6 slices of toast, 1 cup of cheese, a third of the scallions and black pepper. Add the final pieces of toast on top.
- In a large bowl, whisk together the tomato soup, milk and eggs until smooth and well-combined. Pour the tomato soup mixture over the casserole evenly so all of the toast is coated and covered. Finish off the top with the remaining cheese and scallions.
- Bake the lasagna until the sides are bubbling and the top is browned in spots, about 35 minutes. Let rest for 5 minutes, then cut into squares and serve.
TOMATO & CHEESE LASAGNA
I walked into my MIL's house one evening and was overcome with the heady scent of tomatoes, herbs, and cheeses. She was making lasagna, and this is the recipe she uses. Very tasty stuff. If you want to make this veggie-friendly, omit the bone and use salt and pepper as desired. Serve with a fresh green salad, crusty bread, and of course a lovely little glass of red. Prep time includes making the sauce, and I would also highly recommend using the pre-cooked lasagna noodles.
Provided by skat5762
Categories Vegetable
Time 3h10m
Yield 1 lasagna, 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the sauce: Take the onion and garlic, and sauté in olive oil in a large pot for a few minutes.
- Add the tomatoes, tomato paste, bay leaf, herbs, crushed red pepper, and prosciutto or ham bone.
- Simmer gently for about an hour and a half.
- Remove the bone, puree the sauce (carefully, since this will be hot), and taste for seasoning.
- The cheeses: Keep parmesan and mozzarella in separate piles.
- Add the chopped basil and parsley to the ricotta, and season with freshly ground black pepper.
- Layer the lasagne: In a dish that is 10x6x2, begin with a light layer of sauce on the bottom.
- Cover with a sheet of pasta, and spread it with sauce.
- Sprinkle with parmesan and mozzarella.
- Cover with another sheet of pasta and sauce.
- Put half of the ricotta and herb mixture on this layer.
- Repeat with a layer of pasta, sauce, and mozzarella and parmesan, then another layer of pasta, topped with remaining ricotta.
- Make one more layer of pasta and mozzarella and parmesan, ending with a top layer of pasta and sauce and parmesan.
- Cover the lasagna with foil and bake 20 minutes in a preheated 350-degree oven.
- Remove the foil and bake another 20 minutes or so, until the top is crusty and golden.
- Let sit for 5 or so minutes after removing from the oven.
- Cut into portions, grate with fresh parmesan and serve.
- Note: You can use store-bought sauce as a time-saver, but if you have the time its worth the wait.
- This may also be made earlier in the day: assemble and keep in the fridge until ready to cook.
Nutrition Facts : Calories 398.5, Fat 28.7, SaturatedFat 13, Cholesterol 67.4, Sodium 595, Carbohydrate 14.5, Fiber 3.1, Sugar 7.4, Protein 22.7
CHEESE AND TOMATO LASAGNA
America's Test Kitchen upgraded lasagna recipe. To make vegetarian, eliminate the anchovies. Do not use no-boil noodles for those are too thin.
Provided by gailanng
Categories European
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- FOR THE CHEESE SAUCE: Whisk all ingredients in bowl until well combined; set aside.
- FOR THE TOMATO SAUCE: Heat oil in large saucepan over medium heat. Add onion, sugar, pepper flakes, oregano and salt and cook, stirring frequently, until onions are softened, about 10 minutes. Add garlic and anchovies and cook until fragrant, about 2 minutes. Stir in crushed tomatoes, diced tomatoes, cheese and tomato paste; bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 20 minutes.
- FOR THE LASAGNA: While sauce simmers, lay noodles in 9 by 13-inch baking dish and cover with boiling water. Let noodles soak until pliable, about 15 minutes, separating noodles with tip of paring knife to prevent sticking. Place dish in sink, pour off water and run cold water over noodles. Pat noodles dry with clean dish towel; dry dish. Cut two noodles in half crosswise (short side).
- Adjust oven rack to middle position and heat oven to 375 degrees. Spread 1 1/2 cups tomato sauce in bottom of dish. Lay 3 noodles lengthwise in dish with ends touching 1 short side of the pan, leaving space on opposite short side. Lay 1 half noodle crosswise in empty space to create even layer of noodles. Spread half of cheese sauce over noodles, followed by 1/2 cup fontina. Repeat layering of noodles, alternating which short side gets half noodle (alternating sides will prevent lasagna from buckling). Spread 1 1/2 cups tomato sauce over second layer of noodles, followed by 1/2 cup fontina. Create third layer using 3 1/2 noodles (reversing arrangement again), remaining cheese sauce, and 1/2 cup fontina.
- Lay remaining 3 1/2 noodles over cheese sauce. Spread remaining tomato sauce over noodles. Toss remaining 1/2 cup fontina with 1/8 teaspoon cornstarch, then sprinkle over tomato sauce, followed by Pecorino.
- Spray sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake for 35 minutes. Remove lasagna from oven and increase oven temperature to 500 degrees.
- Remove foil from lasagna, return to oven, and continue to bake until top is lightly browned, 10 to 15 minutes longer. Let lasagna cool for 20 minutes. Sprinkle with basil, cut into pieces, and serve.
Nutrition Facts : Calories 714.9, Fat 38.2, SaturatedFat 18.2, Cholesterol 107.2, Sodium 1497.6, Carbohydrate 61.3, Fiber 6, Sugar 8.3, Protein 34.2
TOMATO SPINACH CREAM CHEESE LASAGNA
This easy to make, delicious vegetarian lasagna is layered a bit differently than your ordinary lasagna. The idea for it comes from the cookbook "comida vegetariana" published by trident press, but we have modified it a bit to suit our taste even more. I hope youll enjoy it as much as we did! You can also easily veganise this by using a vegan cream cheese, non-dairy milk and opting out of the cheese or using a soy cheese.
Provided by Lalaloula
Categories Spinach
Time 1h
Yield 1 large lasagna
Number Of Ingredients 24
Steps:
- For the tomato sauce heat the oil in a large frying pan. When it's hot, add the chopped vegetables and the garlic. Sautee until lightly browned (about 5 minutes).
- Then add the passata or pasta sauce and seasonings if using. Simmer for 10 minutes, then set aside.
- For the white sauce heat the oil in a pot. When it's hot, add the flour stirring vigorously using a wire whisk for about 2 minutes or until flour is nicely browned.
- Add a small portion of the warm milk and stir to combine. Add the remaining milk little by little stirring after each addition.
- Season, reduce the heat to medium-low and simmer for about 10 minutes or until thickened. Set aside.
- For the cream cheese spinach layer combine all ingredients in a large bowl.
- When your're ready to assemble the lasagna spread a bit of the tomato sauce in a large casserole dish (mine holds about 5 l/5 quarts). Top with two lasagna sheets and then half of the remaining tomato sauce. Top with another 2 sheets of lasagna and then the remaining half of the tomato sauce.
- Then add another 2 sheets of lasagna and on top of that the spinach cream cheese spread.
- Cover with another 2 lasagna sheets, pour over white sauce and top with grated cheese (if using).
- Place in the preheated oven and bake at 180°C/350°F for about 30 minutes or until bubbly and nicely browned (you might need to cover it after 20 minutes if it gets too brown).
- Remove from the oven and allow to set up for 20 minutes before cutting.
- Enjoy!
Nutrition Facts : Calories 2363.8, Fat 163.8, SaturatedFat 76.2, Cholesterol 373.7, Sodium 5253.1, Carbohydrate 166.7, Fiber 30.6, Sugar 59.3, Protein 80.7
CREAMY TOMATO LASAGNA WITH MASCARPONE CHEESE
Luscious white sauce partners with sausage and beef in this three cheese lasagna.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 12
Number Of Ingredients 26
Steps:
- In 3-quart saucepan, heat oil over medium heat until hot. Add carrots, celery and onion. Cook about 7 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds or until fragrant. Add mushrooms and cook about 5 minutes or until they have given up most of their juices.
- Crumble sausage and beef into saucepan. Cook 10 minutes, breaking up and stirring occasionally, until no longer pink. Drain excess fat.
- Increase heat to medium-high and stir in wine. Cook about 5 minutes, stirring occasionally, until wine nearly evaporates. Add 1 cup milk and cook about 15 minutes, stirring constantly, until no liquid remains. Reduce heat to low. Stir in tomatoes, tomato paste, vinegar, basil, black pepper and pepper flakes. Heat to simmer, then simmer 15 minutes.
- Stir in mascarpone and remove sauce from heat. Taste and adjust seasoning if necessary. (Mixture should be saucy in order to hydrate the noodles during baking.)
- In 2-quart saucepan, melt butter over medium heat. Stir in flour. Cook about 3 minutes, stirring constantly, until smooth and bubbly and making sure mixture does not brown. Remove from heat.
- Gradually beat in milk with wire whisk. Heat to boiling, stirring constantly (especially the corners), and boil 3 minutes or until thickened. (Not cooking the whole time will leave your sauce tasting floury.) Remove from heat and stir in salt, white pepper and nutmeg. Taste and adjust seasoning if necessary. (Do not add too much salt because you will be adding salty cheese.)
- Adjust oven rack to middle position. Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In medium bowl, mix mozzarella and Parmesan; set aside.
- Spread about 1 1/4 cups of the meat sauce evenly over bottom of baking dish (it may not completely cover the bottom); top with 3 noodles. Top noodles with 1/2 cup of the white sauce, spreading it as best as you can. Sprinkle with 1 cup of the cheese mixture. Top cheese with 1 1/4 cups of the meat sauce. Place 3 noodles on top of meat sauce. Repeat the following layers twice: 1/2 cup white sauce, 1 cup cheese mixture, 1 1/4 cups meat sauce, 3 noodles. Spread remaining white sauce over noodles and sprinkle with remaining 2 cups cheese. You will be at the top of baking dish.
- Tear off piece of foil large enough to amply cover top of baking dish. Spray one side of foil with cooking spray. Cover lasagna with foil, sprayed side down. (Lasagna can be refrigerated up to 12 hours at this point.)
- Bake 30 minutes (if lasagna was refrigerated, bake 40 minutes). Carefully remove foil and bake 20 minutes longer or until top is lightly brown in spots and edges are hot and bubbly.
Nutrition Facts : Calories 510, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 3 g, Protein 29 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1 g
More about "tomato cheese lasagna recipes"
CHEESE AND TOMATO LASAGNA | NINA IN THE KITCHEN
From ninainthekitchen.com
Estimated Reading Time 2 mins
REALLY GOOD CHEESE AND TOMATO LASAGNA | BEAR NAKED …
From bearnakedfood.com
Cuisine ItalianCategory PastaServings 6-8Total Time 1 hr 25 mins
CHEESE AND TOMATO LASAGNA | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
4.8/5 (15)Servings 8Cuisine ItalianCategory Main Courses, Casseroles
10 BEST NO TOMATO LASAGNA RECIPES | YUMMLY
From yummly.com
WEEKNIGHT CHERRY TOMATO AND CHEESE LASAGNA
From canadianliving.com
CHEESE AND TOMATO LASAGNA RECIPE | THE NOSHER - MY …
From myjewishlearning.com
EASY CHEESE LASAGNA RECIPE - TODD PORTER AND DIANE CU - FOOD
From foodandwine.com
TOMATO CHEESE LASAGNA - RECIPES - COOKS.COM
From cooks.com
3 CHEESE LASAGNA RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
LAYERED TORTILLA, CHICKPEA, TOMATO AND CHEESE LASAGNA
From artoflivingwell.ca
TOMATO FREE LASAGNA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
LASAGNA RECIPE WITH COTTAGE CHEESE - PASTA.COM
From pasta.com
15 FILLING PLANT-BASED CHEESY TOMATO RECIPES - ONE GREEN PLANET
From onegreenplanet.org
OUR FAVORITE CHEESE AND TOMATO LASAGNA - YOUTUBE
From youtube.com
BEST GRILLED CHEESE AND TOMATO SOUP LASAGNA RECIPES | COMFORT …
From foodnetwork.ca
FRESH TOMATO LASAGNA RECIPE | CDKITCHEN.COM
From cdkitchen.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