MEATBALL LASAGNA
Addella Thomas of Mt. Sterling, Illinois crumbles leftover meatballs into the homemade spaghetti sauce she uses in this cheesy lasagna. "My family wants me to make this dish all the time. It goes over well at reunions, too," she adds.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. , Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts :
MEATBALL LASAGNA
This delicious, saucy lasagna is packed with tasty meatballs that you can make ahead!
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h40m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
- In medium bowl, mix ricotta cheese, egg and basil.
- Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
- Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 115 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 13 g, TransFat 1/2 g
GROUND CHICKEN LASAGNA
Ground Chicken Lasagna is a simple, hearty, crowd-pleasing recipe! This easy recipe is full of tips and tricks for a successful pan of lasagna every time. Makes enough to feed a crowd and the leftovers are AMAZING.
Provided by Heather Tullos
Categories Pasta
Number Of Ingredients 14
Steps:
- In a large skillet, heat the olive oil over medium high heat. Add the ground chicken and brown. Once the chicken has browned, push it to one side of the skillet and add in the onion and garlic. Reduce the heat to medium.
- Sprinkle in the Italian seasoning, salt, and pepper, and cook for 1-2 minutes, until the onions are fragrant and soft. Pull the chicken back to the middle of the pan and mix with the onions and garlic.
- Pour in the marinara sauce, reduce the heat, and let the sauce simmer. Taste and add more salt as needed. If you like crushed red pepper for a little heat, toss that in now. Preheat the oven to 375°F and prepare your lasagna baking dish. OPTIONAL: spray the dish with non-stick cooking spray.
- While the sauce simmers, in a large bowl, mix together the ricotta cheese, egg, and Parmesan cheese.
- Assemble! Spoon a thin layer of sauce across the bottom of the prepared pan. Cover with either uncooked or parboiled lasagna noodles to make a solid, even layer.
- Spoon ricotta cheese over the noodles and use the back of your spoon to spread it evenly. Then add a layer of mozzarella cheese. Then a nice thick layer of sauce, noodles, the remaining ricotta, and mozzarella. Repeat with one more layer of lasagna (you should be nearing the end of the pound at this point), add any remaining sauce, and cover the top with mozzarella cheese.
- Bake for 35-40 minutes. You want the sauce to be bubbly and the cheese to be completely melted and browned at the edges.
- Let the lasagna rest for at least 15 minutes before slicing. Garnish with chopped fresh parsley and serve.
Nutrition Facts : Calories 211 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 345 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
WORLD'S BEST LASAGNA
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
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
GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS
I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
- Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
- Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
- Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
- Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
- Preheat the oven to 350 degrees F.
- Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
- Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.
CHICKEN LASAGNA
Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
JAC'S GROUND CHICKEN LASAGNA
This ground chicken lasagna takes some time but well worth the wait! Serve with Caesar salad and crusty fresh bread.
Provided by zworman
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add marinara sauce, red wine, and water. Cook until heated through, about 5 minutes.
- Meanwhile, mix ricotta cheese, mozzarella cheese, 1/2 of the Parmesan cheese, eggs, basil, and parsley together in a bowl.
- Spread a 1/4 of the meat sauce over the bottom of a 9x13-inch baking dish, top with 3 noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with remaining meat sauce. Cover tightly with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove foil and top with remaining Parmesan. Bake, uncovered, until cheese is melted and bubbling, about 5 minutes more.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 17.4 g, Cholesterol 84 mg, Fat 12.5 g, Fiber 1.8 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 576.9 mg, Sugar 5.6 g
CHICKEN AND PUMPKIN LASAGNA
A simple lasagna recipe with a bit of a twist - cream of pumpkin soup, available in many specialty markets.
Provided by Sally
Categories Main Dish Recipes Pasta Chicken
Yield 5
Number Of Ingredients 7
Steps:
- In a large bowl, combine milk and cream of pumpkin soup. Set aside.
- Heat oil in a large saucepan over medium heat. Add chicken, and saute until done. Stir in Bolognese sauce; simmer for 15 minutes, stirring occasionally.
- Spoon 1/3 meat sauce into a 2 quart casserole dish, cover with 3 uncooked noodles, and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
- Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly. Remove from oven, and let stand 15 minutes before serving.
Nutrition Facts : Calories 570 calories, Carbohydrate 54.6 g, Cholesterol 93.2 mg, Fat 22.7 g, Fiber 4.8 g, Protein 36.9 g, SaturatedFat 9 g, Sodium 963.4 mg, Sugar 13.7 g
More about "cooked ground chicken recipes meatballs recipe for lasagna"
RECIPE: MEATBALLS MADE FROM LEFTOVER CHICKEN – MOMMAS MADNESS
From mommasmadness.wordpress.com
Estimated Reading Time 2 mins
MEATBALL LASAGNA - PLAIN CHICKEN
From plainchicken.com
Reviews 3Estimated Reading Time 2 mins
30 GROUND CHICKEN RECIPES TO MAKE FOR DINNER | TASTE OF HOME
From tasteofhome.com
GROUND CHICKEN | ALLRECIPES
From allrecipes.com
CHICKEN LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
QUICK AND EASY MEATBALL LASAGNA - DAD WITH A PAN
From dadwithapan.com
3.3/5 (15)Estimated Reading Time 4 minsServings 8Total Time 1 hr
- Preheat oven to 375. In a bowl, combine cottage cheese, mozzarella , egg basil and oregano; set aside.
- Thaw your meatballs by placing in the microwave for 60 seconds. Cut each meatball in 1/2 inch slices.
- in a 13x9 baking dish add a layer of marinara followed by lasagna noodles, cheese, then meatballs. Repeat this until you have 3 layers; add a little more mozzarella, basil and oregano on the top layer.
- Place in the oven for 40 minutes, covered in tin foil; remove tin foil for the last 10 minutes to brown the cheese. Let sit for about 5-10 minutes. Serve and enjoy!
LASAGNA SOUP WITH MEATBALLS | RECIPE
From kosher.com
Servings 6Category Soups
CHICKEN CACCIATORE MEATBALLS - PREGO® PASTA SAUCES
From campbells.com
Servings 4Total Time 55 minsEstimated Reading Time 1 minCalories 398 per serving
LOW CARB KETO MEATBALLS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LASAGNA FOR A CROWD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SOUP WITH GROUND CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SLOW COOKER BUFFALO CHICKEN MEATBALLS RECIPE - LEGENDARY ...
From legenrecipes.com
NYTIMES LASAGNA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LASAGNA AND MEATBALLS - RECIPE | COOKS.COM
From cooks.com
LASAGNA WITH MEATBALLS - RECIPE | COOKS.COM
From cooks.com
LASAGNA RECIPE WITH MEATBALLS - SHARE-RECIPES.NET
From share-recipes.net
GROUND CHICKEN PATTIES OR MEATBALLS - ALL INFORMATION ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love