Blogg Recipes Recipe For Lasagna Recipe For Stuffed

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LASAGNA STUFFED SHELLS



Lasagna Stuffed Shells image

Mmmm good!

Provided by TRACI

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 45m

Yield 6

Number Of Ingredients 15

18 jumbo pasta shells
1 ½ pounds ground beef
2 tablespoons chopped onion
1 (12 ounce) can tomato paste
1 (14 ounce) can tomato sauce
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
2 eggs
3 cups cottage cheese
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
  • While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
  • Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  • Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 734.3 calories, Carbohydrate 41.7 g, Cholesterol 196.8 mg, Fat 35 g, Fiber 4.5 g, Protein 63.1 g, SaturatedFat 18 g, Sodium 2486.5 mg, Sugar 11.8 g

STUFFED LASAGNA PIE



Stuffed Lasagna Pie image

Here are traditional lasagna flavors in a party-stopping timpano presentation. The lasagna noodles create a crisp shell for the traditional fillings within: meat sauce, cheese and sausage.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 23

Kosher salt
One 16-ounce box dried curly-edge lasagna noodles (not no-bake)
2 tablespoons breadcrumbs
3/4 cup plus 2 tablespoons grated Parmesan
Nonstick cooking spray
3 cloves garlic, crushed
1 carrot, cut into chunks
1 stalk celery, cut into chunks
1/2 onion, cut into chunks
2 tablespoons extra-virgin olive oil, plus more for brushing
4 links sweet Italian sausage (just under 1 pound)
1 pound 80-percent lean ground beef
1 pound ground pork
1/2 cup tomato paste
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 pound fresh ricotta
1 large egg, beaten
1/2 cup fresh basil leaves, chopped, plus sprigs for garnish
1/2 cup fresh Italian parsley leaves, chopped
8 ounces low-moisture mozzarella, sliced
2 cups marinara sauce, warmed

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the noodles until pliable but still very al dente, about 3 minutes less than the package cooking time. Drain, but do not rinse. (The starch from the noodles will help them stick to the sides of the pan.) Spread on a baking sheet. Cut 4 of the noodles crosswise into thirds.
  • Toss the breadcrumbs and 2 tablespoons Parmesan together in a small bowl. Spray a 10-inch tube pan with cooking spray. Coat with the Parmesan breadcrumbs, tapping out the excess.
  • Combine the garlic, carrot, celery and onion in a food processor or mini food processor and process to a paste.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Prick each sausage with a fork and cook until browned, 5 to 6 minutes; remove and set aside. Add the remaining tablespoon olive oil to the skillet and crumble in the beef and pork. Cook, breaking up with a wooden spoon, until browned, about 4 minutes. Add the aromatic paste from the food processor. Cook, stirring occasionally, until it dries out, about 3 minutes. Make a space in the middle of the pan and add the tomato paste. Cook, stirring the tomato paste until it darkens a shade or two, about 2 minutes, then stir into the meat. Season with the oregano, red pepper flakes and 1/2 teaspoon salt. Add the white wine and cook until reduced by half, about 1 minute. Add 1 cup water and simmer rapidly until very thick, 4 to 5 minutes.
  • Combine the ricotta, egg, basil, parsley and 1/2 cup Parmesan in a medium bowl.
  • Line the prepared pan with the whole lasagna noodles, overlapping slightly. Spread about half of the meat sauce in the bottom of the pan on top of the noodles. Nestle the sausages into the meat sauce, pressing down to submerge them about halfway. Top with a third of the sliced mozzarella, breaking the slices to fit. Top with half of the cut noodle pieces and press down gently. Spread the ricotta mixture over the noodles and top with another third of the mozzarella. Top with the remaining cut noodles and press again. Spread over the remaining meat sauce and top with the remaining mozzarella. Fold over the noodles used to line the pan to encase the filling and brush with olive oil. Sprinkle with the remaining 1/4 cup Parmesan.
  • Cover the timpano with foil and bake until heated through, 30 to 35 minutes. Uncover and bake until the top is crisp and golden-brown, about 30 minutes more. Let rest 45 minutes to 1 hour before unmolding. Run an offset spatula or butter knife around the edges of the pan to ensure it can be removed with ease. Unmold the lasagna by inverting it onto a serving platter. Arrange the basil sprigs in the middle. Slice with a serrated knife and serve with the marinara on the side.

LASAGNA-STUFFED PEPPERS



Lasagna-Stuffed Peppers image

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

4 lasagna noodles
4 large green bell peppers, halved and seeds and veins removed
19 ounces mild Italian sausage (such as Johnsonville®)
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 clove garlic, minced
½ teaspoon dried oregano
½ cup ricotta cheese
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 cup shredded mozzarella cheese

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

KETO LASAGNA-STYLE STUFFED ZUCCHINI



Keto Lasagna-Style Stuffed Zucchini image

This recipe first appeared on the Rachael Ray Show. These keto-friendly stuffed zucchini boats hit the spot when you're craving lasagna but are counting carbs.Rach created this recipe for her buddy, athlete, author and filmmaker Tim Tebow, who says he's been on the keto diet since 2012.

Provided by Rachael Ray

Number Of Ingredients 1

For the zucchini:4 medium very firm zucchini (I like lighter green, thick zucchini for stuffing)Salt and pepperNon-aerosol olive oil spray2 tablespoons extra-virgin olive oil (EVOO)1 small onion, finely chopped or grated1 small carrot, finely chopped or grated1 rib celery with leafy tops, finely chopped¼ pound pancetta or smoked pancetta, finely chopped1 ½ pounds ground beef4 cloves garlic, finely chopped or grated2 tablespoons, tomato paste½ cup white wine½ cup beef or chicken bone brothOne 28-ounce can crushed or diced tomatoes2 cups shredded mozzarella or mozzarella and provolone combined, or 1 sack1 cup grated Parmigiano-Reggiano cheeseFor the gluten-free white sauce:4 ounces cream cheese or mascarpone, cut into pieces1 cup creamSalt, white pepper and nutmeg, to tasteTo serve:A few leaves of basil, torn

Steps:

  • Preheat oven to 425˚F. Halve zucchini lengthwise and scrape out seedy centers of the squash, making zucchini boats for filling. Arrange the zucchini on a large parchment-lined rimmed baking sheet. Season the zucchini with salt and pepper and spray with olive oil. Roast about 15 minutes, then remove from oven to cool to room temperature.Meanwhile, to a large deep skillet over medium to medium-high heat, add EVOO, onion, carrot, and celery, soften 5 minutes, then add pancetta and render fat to lightly crisp. Add beef and brown and crumble, season with salt and pepper, then stir in garlic and tomato paste. Add wine, broth and tomatoes and simmer sauce to thicken.For the white sauce, in a small pot, melt cream cheese and cream together and season with salt, white pepper and nutmeg.Fill the thickened bolognese into boats and top with equal amounts of gluten-free white sauce and top with the cheeses. Place back in oven and bake until brown and bubbly. Serve stuffed zucchini hot or at room temperature topped with a few leaves of torn basil.

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