Cocolatte Recipe For Lasagna Recipe For Stuffed

LASAGNA STUFFED SHELLS

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.

CHOCOLATE LASAGNA

Steps:

• Generously grease a 9x13 casserole dish with cooking spray and set it aside.
• To make the crust, place Oreos into a high-powered blender and blend until fine crumbs.
• Place crumbs in a bowl and mix with melted butter.
• Spread the crumbs evenly into the prepared pan and press down to pack it firmly. Place in the freezer to chill while preparing the next layer (about 5 minutes)
• In a large bowl, cream together cream cheese and powdered sugar until creamy.
• Mix in 8 oz of whipped topping until combined.
• Spread mixture evenly over chilled Oreo crust and chill until set.
• To make the pudding layer, add the pudding mix into a large bowl.
• Gradually mix in the milk until the pudding is thick and creamy.
• Spread the pudding layer onto the chilled cream cheese layer and let chill for about 5-10 minutes.
• Once chilled, spread on the remaining whipped topping (8 oz) and sprinkle on the mini chocolate chips.
• Refrigerate until thoroughly set (about 2 hours) and ready to serve.

LASAGNA-STUFFED CROISSANT

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir pork and beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Blot meat with paper napkins to remove as much grease as possible.
• Add tomato paste, onion, parsley, basil, oregano, garlic powder, salt, and pepper to the browned meat. Reduce heat to medium-low. Mix well and simmer the meat filling, uncovered, for 5 minutes.
• Meanwhile, mix cottage cheese, Parmesan cheese, and egg together for the cheese filling.
• Unroll crescent rolls and press together to form a rectangle of dough. Place on an ungreased baking sheet, with the short sides of the dough hanging over the long edge of the baking sheet.
• Spread 1/2 of the meat filling down the middle of the dough. Spoon cheese filling on top. Layer remaining meat filling over the cheese. Add Monterey Jack cheese on top. Pull sides of dough across one another to form a loaf, sealing all open edges. Brush top of loaf with milk and sprinkle sesame seeds on top.
• Bake in the preheated oven until deep golden brown in color, 20 to 25 minutes.

STUFFED LASAGNA PIE

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.

BLAZY'S PEPPERONI STUDDED LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath.
• In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel.
• In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times.
• On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
• In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.

LASAGNA-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
• Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
• Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
• Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
• In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
• Remove the peppers from the oven, drain any excess water that accumulated inside.
• Cut the lasagna noodles into quarters and set aside.
• Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
• Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
• Rest for 10 minutes before serving.
• Enjoy!

STUFFING LASAGNA

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet on medium-high heat; drain. Stir in 1 cup spaghetti sauce and water; bring to boil. Remove from heat. Add stuffing mix; stir just until moistened.
• Mix egg, ricotta and Parmesan until blended. Spread half the stuffing mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with half the ricotta mixture. Top with layers of 1/2 cup each of the remaining sauce and mozzarella. Repeat stuffing, ricotta and sauce layers; sprinkle with remaining mozzarella.
• Bake 40 min. or until heated through. Let stand 5 min. before serving.