Christmas Night Lasagna Recipes

CHRISTMAS LASAGNA DESSERT RECIPE - (3.8/5)

Steps:

• Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside. In a small bowl stir together flour, salt and cocoa powder. In large bowl beat butter and sugar until smooth. Add red food coloring and mix well ( I used 1 tablespoon food coloring to get intense red color). Turn you mixer on low speed and gradually add flour mixture. Mix until combined. Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely. To make cream cheese layer: Beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cups Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding. To make the green pudding layer: Whisk together 2 x 3.9 ounces boxes white chocolate instant pudding mix with 3 cups milk. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth. Spread over cream cheese layer. Set in the freezer for 5 minutes. Spread 1 1/2 cup Cool Whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for 3-4 hours until set.

CHRISTMAS NIGHT LASAGNA

Steps:

• In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally., Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper. , Spread 2 cups meat sauce each into two greased 13x9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, 4 noodles, 1-1/4 cups cottage cheese mixture and 3 slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan., Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.

FESTIVE LASAGNA

Steps:

• Sauce: Combine fish stock, milk and cream and set aside. Make a roux of butter and flour. When cooked, stir in sun-dried tomato paste and whisk in liquids; bring to a boil and simmer for 5 minutes. Season well to taste with salt and cayenne.
• Seafood Filling: Saute lobster and crab in butter to warm; add tomatoes and wine and reduce. Stir in basil and chives. Season well with salt and pepper.To assemble: Cut lasagna into strips large enough to fit into 9 x 13 inch pan. Parboil lasagna strips, a few at a time for a minute in boiling water. Chill in ice water; dry on cloth towels. Preheat oven to 400 degrees. Butter pan generously. Layer some lasagna noodles, barely overlapping the edges. Spread some sauce over top and dot sauce with seafood filling; layer until pan is filled. Finish with a layer of sauce, sprinkle with breadcrumbs and dot with butter. Bake for 20 to 25 minutes; cool for 10 minutes before serving.

CHRISTMAS NIGHT LASAGNA

Steps:

• In a large skillet or Dutch oven, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
• In a bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper. Spread 2 cups meat sauce each into two greased 13-in. x 9-in. x 2-in. baking dishes. layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.
• Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.

CHRISTMAS NIGHT LASAGNA

Steps:

• In a large skillet or Dutch oven, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
• In a bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper. Spread 2 cups meat sauce each into two greased 13-in. x 9-in. x 2-in. baking dishes. layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.
• Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.