Cheesepestolasagna Recipes

CLASSIC CHEESE LASAGNA

Steps:

• Preheat oven to 375 degrees. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
• Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
• Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

EASY FOUR CHEESE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

CHEESY LASAGNA

Steps:

• In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

CHEESE & PESTO LASAGNA

Steps:

• Preheat oven at 350°F.
• Saute finely chopped onion in 2 Tbl. olive oil.
• Add shredded zucchinis into pan and saute until soft.
• Salt and pepper lightly.
• Add 1 cup of stock to vegetables.
• Set aside 4 oz. of mozzarella.
• Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
• Fold 1/4 cup of basil pesto in ricotta mixture.
• Heat marina sauce in sauce pan.
• Add 1 cup of stock, and turn off heat.
• Cover bottom of 9x13 pan with tomato sauce.
• Place first layer of uncooked lasagna noodles on bottom of pan.
• Cover with thin layer of sauce.
• Layer one third of the cheese mixture, followed by one third of vegetable mixture.
• Save about 1/3 cup of ricotta mixture to dollop on top layer.
• Continue until last layer of noodles is placed.
• Cover with sauce and any remaining liquid.
• Dollop with remaining ricotta.
• Bake for 45 minutes.
• Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.

CHEESE EMPANADAS

Steps:

• Mixing by hand, combine 2 cups warm water, the shortening and salt in a medium bowl. Slowly add the flour, mixing quickly to avoid lumps. Knead until the ingredients are evenly combined. Let the dough rest for 5 minutes, then shape into small balls (about 3 ounces each).
• Using a hand tortilla press, place a piece of waxed paper on the bottom, center a dough ball on top and cover with another piece of waxed paper. Gently press down to flatten the ball into a thin circle (not too thin or it will crack). Alternatively, you can use a wooden board or large plate to press the dough.
• Remove the top paper and add 1 tablespoon of the cheese to the middle of the pressed dough. Carefully fold one edge of the circle over the cheese to the other edge, and press the edges together to close the empanada. Using a small bowl, place it over the empanada close to the edge and press down slightly to cut the edge and evenly seal it. Repeat with the remaining dough and cheese. Set the empanadas on a large platter and refrigerate for 30 minutes.
• In a large heavy-bottomed saucepan, add enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Gently remove the wax paper from each empanada and fry two to four at a time (depending on the pan size) until golden brown, about 5 minutes.
• Serve immediately.

5-CHEESE LASAGNE

Steps:

• Bring a large pot of salted water to a boil for the lasagne noodles.
• To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
• Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
• This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
• Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
• The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
• Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.

PERFECT FOUR-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA

Steps:

• Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
• Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
• Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

CLASSIC CHEESE LASAGNA

Steps:

• Heat oven to 350°F.
• Mix ricotta, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until blended.
• Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta mixture. Repeat layers of sauce, noodles and ricotta mixture twice; cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.
• Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve.

VEGETARIAN-BLUE CHEESE-PESTO-LASAGNA!

Steps:

• Fry the onion and garlic for 4-5 minutes.
• Add all vegetables and cook 10 minutes.
• Add tinned tomatoes and sweet corn.
• Add crumbled blue cheese, pesto, capers, olives and sun dried tomatoes.
• Mix well --that's your sauce!
• Layer in a lasagna dish -- sauce, lasagna, sauce, lasagna, sauce and finish with grated cheese. Done in the oven 180c for around 30 minutes!
• Open the wine and turn on the tunes!
• Have fun -- .