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Archive for the ‘Lasagna’ Category

Serves 6

  • nonstick cooking spray
  • 2 cups red pasta sauce
  • 1/2 cup pitted kalamata olives, halved
  • 6 no-boil lasagna noodles
  • 1/2 of 15 oz container ricotta cheese
  • 6 oz Monterrey Jack cheese with jalapeno peppers or Monterrey Jack cheese, shredded (1 1/2 cups)
  • 1/4 cup finely shredded Parmesan cheese
  • 8 oz smoked chicken sausage with apple, or Italian sausage, halved lengthwise and sliced
  • 1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
  1. Preheat oven to 350°F.  Lightly coat a 2 qt square baking dish with cooking spray; set aside.  In a medium bowl stir together the pasta sauce and the olives.  Spoon 1/3 cup of the sauce mixture in prepared dish.  Top with 2 lasagna noodles.  In a small bowl stir together the ricotta cheese and 1 cup of the Monterrey Jack cheese.  Spoon half the mixture on the noodles in the dish.  Sprinkle with 2 tbsp of the Parmesan.  Top with half the sausage and half the fennel.  Spoon half the remaining sauce over the sausage layer. 
  2. Top with 2 more noodles, the remaining ricotta mixture, and the remaining sausage and fennel.  Add 2 more noodles and the remaining sauce.  Sprinkle with remaining Monterey Jack and Parmesan cheese. 
  3. Cover with foil.  Bake for 50 minutes.  Let stand, covered, on a wire rack for 20 minutes before serving. 

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Serves 4-6

  •  nonstick cooking spray
  • 2 cups red pasta sauce
  • 6 no-boil lasagna noodles
  • 1/2 a 15 oz container ricotta cheese
  • 6 oz goat cheese or shredded mozzarella cheese (1 1/2 cups)
  • 1 tbsp Chianti or other red wine (optional)
  • 1/4 cup finely shredded Parmesan cheese
  • 1 cup roasted red sweet peppers, drained well and cut into strips
  1. Preheat oven to 350°F.  Lightly coat a 2 qt square baking dish with cooking spray.  Spoon 1/3 cup of the sauce in the dish.  Top with 2 lasagna noodles.  In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti.  Spoon half the mixture over the noodles in the dish.  Sprinkle with 2 tbsp Parmesan.  Top with half the red pepper strips.  Spoon half the remaining sauce on the pepper layer. 
  2. Top with 2 more noodles, the remaining ricotta mixture, and the remaining peppers.  Add 2 more noodles and the remaining sauce.  Dot the top with remaining goat cheese and sprinkle with remaining Parmesan. 
  3. Cover with foil.  Bake for 50 minutes.  Let stand, covered, on a wire rack for 20 minutes before serving. 

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Serves 6

  • non stick cooking spray
  • 1 (16 oz) jar roasted garlic Alfredo sauce
  • 1 tbsp drained capers
  • 6 no-boil lasagna noodles
  • 1/2 a 15 oz. container ricotta cheese
  • 6 oz fontina cheese or mozzarella, shredded (1 1/2 cups)
  • 1 1/2 tsp finely shredded lemon peel
  • 1/4 cup finely shredded Parmesan cheese
  • 1 pkg (9 oz) refrigerated or frozen cooked chicken breast strips (thawed, if frozen)
  1. Preheat oven to 350°F.  Lightly coat a 2 quart square baking dish with cooking spray; set aside.  In a saucepan combine Alfredo sauce and capers.  Bring to a boil over medium heat, stirring occasionally.  Spoon 1/3 cup of sauce mixture into prepared dish.  Top with 2 lasagna noodles.  In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 tsp of the lemon peel.  Spoon half the cheese mixture over noodles.  Sprinkle with 2 tbsp Parmesan.  Top with half the chicken.  Spoon half the remaining sauce over chicken layer. 
  2. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken.  Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan. 
  3. Cover with foil.  Bake for 40 minutes.  Let stand, covered, on wire rack for 20 minutes before serving.  Sprinkle with remaining lemon peel. 

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Serves 6

  • 12 lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 egg
  • 1 tbsp dried parsley
  • 8 oz sweet Italian sausage, casing removed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jar (28 oz) marinara sauce, divided
  1. Preheat oven to 375°F.  Grease a 13×9″ baking dish.  Cook lasagna noodles according to package directions; drain and rinse. 
  2. In a medium bowl, mix ricotta, 1 cup mozzarella, egg and parsley.  Set aside. 
  3. In a large skillet, cook sausage, onion and garlic over medium heat, until sausage is browned and crumbly, about 10 minutes.  Drain fat.  Set mixture aside. 
  4. Spread 1/2 cup marinara sauce in prepared baking dish.  Place noodles on a work surface.  Spread 3 tbsp cheese mixture over each noodle; top with some sausage mixture.  Roll up each noodle and arrange in baking dish. 
  5. Pour remaining sauce over roll-ups; sprinkle with remaining mozzarella.  Bake, loosely covered with foil, for 15 minutes.  Uncover; bake until bubbly, about 10 minutes longer. 

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Makes 8 servings

  • 1 box (16 oz) lasagna noodles
  • 1 lb Italian sausage, casing removed, crumbled
  • 1 medium onion, minced
  • 1/2 tbsp crushed red pepper flakes
  • 2 cloves garlic, minced
  • 2 eggs
  • 2 cups shredded mozzarella cheese
  • 2 lbs ricotta cheese
  • 1 tbsp dried basil
  • 1/4 cup shredded Parmesan cheese
  • 1 jar (48 oz) seasoned pasta sauce
  • 1 medium tomato, sliced
  1. Preheat oven to 350°F.  Cook lasagna noodles according to package directions, drain and rinse. 
  2. While pasta is cooking, heat a large nonstick skillet over medium-high heat; add sausage and onion.  Cook, stirring, until browned, about 10 minutes; drain fat.  Stir in red pepper flakes and garlic.  Remove from heat; set aside. 
  3. In a large bowl, combine eggs, mozzarella, ricotta, basil and Parmesan; mix until well blended. 
  4. Spread a thin layer of sauce in a 13×9″ baking pan; top with a layer of noodles.  Cover noodles with layer of cheese mixture; sprinkle with some sausage.  Add a layer of sauce.  Repeat layering with more noodles, cheese mixture, meat and sauce.  Top with another layer of noodles and sauce.  Spread tomato slices over top. 
  5. Cover lasagna with foil; bake for 45 minutes.  Uncover; bake until bubbly, about 15 minutes.  Let stand for 5 minutes before slicing. 

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Makes 9 servings

  • 3/4 lb ground beef
  • 3 cloves garlic, minced
  • 1 1/2 tsp dried oregano leaves
  • 1 jar (26 oz) spaghetti sauce
  • 1 large tomato, chopped
  • 9 lasagna noodles, cooked, drained
  • 1 container (16 oz) cottage cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  1. Preheat oven to 375°F.  Brown meat with garlic and oregano in medium saucepan.  Stir in spaghetti sauce; simmer 5 minutes.  Remove from heat; stir in tomatoes.
  2. Spread 1/2 cup of the sauce mixture in 13×9″ baking dish.  Layer 3 noodles, 1 cup of the cottage cheese, 1/2 cup of the mozzarella cheese and 1 cup of the remaining sauce mixture.  Cover with foil. 
  3. Bake 30 minutes or until heated through.  Uncover; top with remaining 1 cup mozzarella cheese.  Bake, uncovered, an additional 5 minutes or until cheese is melted.  Let stand 5 minutes before serving.

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Makes 6-8 servings

  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 (29-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 4 cups shredded mozzarella cheese
  • 1 1/2 cups cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 8 ounces lasagna noodles
  1. Combine the ground beef, onion and garlic in a large skillet. Cook over medium-high heat until the beef is browned and crumbly, about 10 minutes; drain off any fat. Add 1 cup water, the tomato sauce, tomato paste, salt and oregano and mix well.
  2. Combine the mozzarella, cottage cheese and Parmesan in a medium bowl and mix well. Spoon one-fourth of the meat sauce into a 5-quart slow cooker. Layer one-third of the noodles over the sauce, breaking the noodles as needed. Layer one-third of the cheese mixture over the noodles. Repeat noodle and cheese layers twice. Top with the remaining sauce.
  3. Cover and cook on Low until the noodles are tender, 4 to 5 hours.

Ground beef varies in its moisture content. If the lasagna is still soupy after cooking, uncover the slow cooker and cook 30 minutes longer; this allows some of the moisture to evaporate.

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