CHOCOLATE LASAGNA
I got this recipe from a family member and it has been a favorite since. It is so simple to make, but is definitely a crowd-pleaser! With the majority of the ingredients being fat-free, it is one that you make and not feel guilty about serving. My kids ask me to make it every time we go to any type of gathering, and when I bring it everyone says they love it.
Provided by sarah
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
- Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 62 g, Cholesterol 2 mg, Fat 4.7 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 1265.6 mg, Sugar 18.7 g
CHOCOLATE LASAGNA
Make and share this Chocolate Lasagna recipe from Food.com.
Provided by Kaccy G.
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees with the rack in the upper third of the oven.
- Combine the flour, cocoa, and salt in a bowl and make a well in the center.
- Add the eggs and oil in the center of the well and mix with a fork to form a thick dough.
- Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
- Wrap in plastic wrap and let rest for half an hour.
- Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11 inch strips.
- Cook two strips at a time in boiling salted water.
- Cook just 20 seconds after the water returns to a boil.
- Plunge the noodles into cold water to stop the cooking.
- When cooled, place on towels in a single layer to drain.
- Combine all filling ingredients (except chocolate) and mix until smooth.
- To assemble: generously butter an 8 x 11 x 2 inch pan.
- Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.
- Bake for 20-25 minutes until the top is lightly colored.
- Let the lasagna stand for 10 minutes to solidify, then serve warm.
Nutrition Facts : Calories 785.9, Fat 54.3, SaturatedFat 32.6, Cholesterol 262.8, Sodium 243.7, Carbohydrate 49, Fiber 1.4, Sugar 13.3, Protein 26.3
LASAGNA WITH RICOTTA AND TOMATO SAUCE
this is a great vegetarian lasagna recipe from the Dean and Deluca cookbook. It makes a lot of food, but i can guarantee you probably won't have many leftovers
Provided by Mizzy
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil over moderate heat in large suacepan.
- Add onions, stir and cover.
- Cook for about 20 minutes, stirring occasionally, until onions are translucent.
- Using a food mill, puree plum tomatoes directly into the pan.
- Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
- In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
- Stir well to combine.
- Butter generously the bottom and sides of a baking pan, 13X9 inches.
- Take 3/4 cups of tomato sauce and spread on bottom of pan.
- Place 3 lasgana noodles on bottom of pan, overlapping them slightly.
- Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
- Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
- Repeat this 4 times.
- Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
- This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
- Bring to room temperature before cooking.
- When ready to cook, preheat oven to 400.
- Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
- Let sit 5 minutes and serve.
Nutrition Facts : Calories 514.9, Fat 37.4, SaturatedFat 18.2, Cholesterol 120.6, Sodium 1450.3, Carbohydrate 21.1, Fiber 4.5, Sugar 11.2, Protein 26.4
CHEESE LASAGNA FROM SCRATCH
This is a great freezer dish. Fresh pasta makes it melt in your mouth good! You can substitute well-drained cottage cheese for the ricotta. I make this at least once a month -- great for the lunch-bag. Enjoy :)
Provided by slb2008
Categories European
Time 1h30m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a skillet, and add the chopped onion and garlic. Cook over medium-high heat until softened, then add the salt, pepper and sage. Stir in wine, allow most liquid to boil off. Stir in the undrained tomatoes and tomato paste, simmer 15 minutes until thickened.
- Put the ricotta, 1-1/2 cups mozzarella, and grated cheese blend in a bowl. Grate in the nutmeg, and mix well with a fork.
- Preheat oven to 375°F.
- Boil and drain noodles on kitchen towels.
- Spread half the sauce in the bottom of a 13 x 9 x 2 baking dish, and cover with a single layer of noodles. Layer half the ricotta mixture over the noodles. Put another layer of noodles on top of the cheese filling, layer the last of the cheese, top with the last of the noodles, and then cover with remaining sauce.
- Bake uncovered 20 minutes, spread additional mozzarella, and bake another 10 minutes, until cheese is melted. Rest 15 minutes before cutting.
- Note: Grated cheese blend is imported parmesan/romano/asiago/fontina/provalone -- I keep 1 and 2 cup bags of grated cheese in the freezer for cooking -- salty, so adapt recipe for salt.
Nutrition Facts : Calories 281.9, Fat 19.4, SaturatedFat 10.2, Cholesterol 56.4, Sodium 351.1, Carbohydrate 9.8, Fiber 1.6, Sugar 4.3, Protein 15.5
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories Meat Lasagna
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
RICOTTA FREE LASAGNA
I never liked lasagna until my mother-in-law shared this recipe with me. It is absolutely my husbands favorite dinner. And it finally made me enjoy lasagna as well. For all the non ricotta lovers out there this lasagna will rock your world.
Provided by Swilson32
Categories Kid Friendly
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees.
- In large skillet brown ground beef until fully cooked.
- At the same time in large pot boil lasagna noodles; if noodles are pre-cooked omit this step.
- When ground beef is fully cooked add tomato sauce. Bring to a boil for 5-10 minutes allowing the flavors to mingle.
- At the same time melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat.
- In 9x11 baking dish start assembling lasagna. Lay a full layer of noodles, a full layer of thinly sliced deli ham*, spoon ground beef sauce over ham layer, sprinkle mozzarella over completely covering everything, and lastly spoon milk sauce over top of cheese. Continue layering process until all ingredients are used or pan is full.
- Place in oven, cook for 60 minutes or until top is golden brown.
- Tips:.
- I like to end with a full layer of noodles on top and cover with mozzarella and Parmesan.
- Ham may be chopped and sprinkled over noodles to help ease of eating.
- If pre-cooked noodles are used more of the milk sauce may be necessary and cook time may need to be a little longer.
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