Clementine Recipe Recipe For Meatloaf Recipe For Lasagna

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LOAF PAN LASAGNA FOR TWO



Loaf Pan Lasagna for Two image

There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.

Provided by Gabriela Rodiles

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1/2 small yellow onion, finely chopped (about 1/3 cup)
1 clove garlic, minced
Kosher salt and freshly ground black pepper
8 ounces ground beef
1/2 teaspoon dried oregano
One (12-ounce) jar marinara sauce
1 large egg
1 cup (8 ounces) ricotta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 cup shredded mozzarella
1/2 cup plus 2 tablespoons grated Parmesan
5 sheets no-boil lasagna noodles

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
  • Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
  • Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.

FUSION LASAGNA MEATLOAF



Fusion Lasagna Meatloaf image

The flavors of lasagna shine through this incredibly tasty meatloaf.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 13

⅔ cup Italian-seasoned panko (Japanese bread crumbs)
⅓ cup milk
1 egg
1 pound ground beef
1 (3.5 ounce) link Italian sausage, casing removed and chopped
1 medium onion, finely chopped
⅓ cup marinara sauce, divided
½ teaspoon garlic salt
4 (1 ounce) sticks string cheese
2 tablespoons unsalted butter
5 fluid ounces heavy whipping cream
2 cups finely shredded Parmesan cheese
1 pinch freshly grated nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
  • Combine panko, milk, and egg in a small bowl and allow to soften, about 5 minutes.
  • Combine ground beef, sausage, onion, 3 tablespoons marinara sauce, and garlic salt in a bowl. Add panko mixture and mix by hand until combined. Pat 1/2 of the mixture into the prepared pan. Lay 2 string cheese sticks side-by-side horizontally on top, leaving about 1/2 inch from the ends of the pan; stack remaining cheese sticks on top. Cover with remaining meat mixture.
  • Bake in the preheated oven for 40 minutes. Remove from the oven and cover with remaining marinara sauce. Bake for 20 minutes more.
  • While meatloaf bakes, prepare Alfredo sauce. Melt butter in a saucepan over medium heat, stirring with a wooden spoon, about 1 minute. Add heavy cream and stir until combined. Add Parmesan cheese and stir until blended. Season with nutmeg.
  • Remove meatloaf from the oven and allow to rest for about 10 minutes. Pour Alfredo sauce down the middle of meatloaf. Slice and serve.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 11.5 g, Cholesterol 121.4 mg, Fat 30.7 g, Fiber 0.5 g, Protein 24.8 g, SaturatedFat 16.2 g, Sodium 773.2 mg, Sugar 2.3 g

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

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

CLEMENTINE CAKE



Clementine Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h50m

Yield 1 (8-inch) cake

Number Of Ingredients 5

4 to 5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder

Steps:

  • Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
  • Preheat the oven to 375 degrees F.
  • Butter and line an 8-inch springform pan with parchment paper.
  • Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
  • Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
  • I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

MEATLOAF LASAGNA



Meatloaf Lasagna image

Make and share this Meatloaf Lasagna recipe from Food.com.

Provided by Boca Pat

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 (15 ounce) containers ricotta cheese, divided
1 egg
1/4 teaspoon salt
1 (25 ounce) jar marinara sauce
9 no-boil lasagna noodles, divided (from 1 8 oz pkg)
1 3/4 cups shredded mozzarella cheese
3 tablespoons grated parmesan cheese, divided
1/3 meatloaf, cut into 6 1/2 inch slices

Steps:

  • Preheat oven to 375.
  • In bowl combine ricotta, egg and salt.
  • Spread 1/2 cup sauce in ungreased 13X9 baking dish; top with 3 noodles, 1 1/2 cup ricotta mixture and 3/4 cup sauce; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with meatloaf slices; top with 3/4 cup sauce; top with 3 noodles and 1 1/2 cup ricotta mixture; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with remaining noodles, sauce and ricotta mixture; sprinkle with remaining mozzarella and parm.
  • Cover with foil; bake 30 minutes; remove foil; bake another 15 minutes.

EASY LAYERED ITALIAN MEATLOAF RECIPE



Easy Layered Italian Meatloaf Recipe image

Get all the flavor of lasagna without the noodles when you make our Easy Layered Italian Meatloaf Recipe. Pasta sauce, zucchini, mushrooms and mozzarella really make this meatloaf something special. Surprise your family with something different when you make Easy Layered Italian Meatloaf.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 7

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
2 tsp. dried oregano leaves, divided
1-1/2 lb. extra-lean ground beef
2 cups chopped zucchini
2 cups sliced fresh mushrooms
3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 375°F.
  • Mix stuffing mix with half each of the pasta sauce and oregano. Add meat; mix well. Pat into 13x9-inch baking dish.
  • Mix vegetables and remaining pasta sauce and oregano. Spoon over meat mixture; cover.
  • Bake 25 min. Top with cheese. Bake, uncovered, 10 min. or until meatloaf is done (160°F).

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

MEATLOAF LASAGNA



Meatloaf Lasagna image

No lasagna noodles! I find myself eating meat and sauce and a bite of noodles when eating lasagna, not a huge fan of large amounts of pasta. I find the pasta overwhelms great sauce. Soooo, this is what I came up with. Somewhere in between lasagna, parmesean and meat loaf. Best of all worlds.

Provided by Dawn OKelley

Categories     Meatloafs

Time 1h30m

Number Of Ingredients 16

1 lb ground beef
1 lb ground pork
2 slice white bread with crust cut off
2 eggs
5 clove garlic chopped
1/2 c ketchup
1 tsp mustard
2 tsp worcestershire sauce
1 Tbsp italian seasoning
1 jar(s) spaghetti sauce of your choice, or homeade. i used a romano and parmesean sauce
1/4 c chopped fresh basil
1 onion chopped
8 oz mozzarella cheese
6 oz ricotta cheese
1/4 c milk to soak white bread in, not in loaf
THINK, MAKING MEATLOAF

Steps:

  • 1. Preheat oven to 350 degrees
  • 2. Put bread in milk and soak for a few minutes while getting things ready
  • 3. saute to almost carmelized, your chopped onion. Last minute or two, add garlic. Squeeze in ketchup, add mustard, worchester, italian seasoning to pan and stir together. No more heat needed.
  • 4. Mix eggs, bread, onion mixture(everything in saute pan)into your meat mixture, just like a meat loaf. Seperate your meat loaf into 2 pieces.
  • 5. Make one layer of meatloaf and place in loaf pan. Now layer with the ricotta cheese and some shredded mozzarella. (you can mix the 2 together prior to filling)
  • 6. Now place next layer of meat loaf on top and pour 1/2 jar or generously cover top of loaf with sauce. (you will save the remainder for warm sauce per slice after cooking). Make sure your meat layers are nicely sealed on the sides to prevent cheese from leaking out
  • 7. Bake meat loaf on 350 degrees for 45 minutes. Use remainder of shredded mozzarella on top for last 15 minutes to melt. Drain juices and let cool before slicing. This is very important, this time lets you cheese set also.
  • 8. Slice meatloaf and top with remaining spaghetti sauce and serve!
  • 9. I served with thin spaghetti, sauced with roasted garlic and olive oil. I also served spinach as a side dish. Lots of lasagne recipies call for spinach!

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