Cooking Blog Recipes Recipezaar Recipe For Lasagna

EASY WAY LASAGNA

Steps:

• In 13x9 pan, spoon a little of the sauce.
• Place 3 lasagna noodles on the sauce.
• Mix cottage cheese, egg, and parmesan cheese in a bowl.
• Spread 1/3 of this over noodles.
• Add 1/3 of the sauce.
• Sprinkle with 1 cup mozzarella.
• Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce.
• Add 1 cup more mozzarella cheese.
• One more time, do the layers.
• Bake in 350°F oven for about 1 hour.
• Top should be light brown and bubbly.

MEDITERRANEAN LASAGNA (COOKING LIGHT)

Steps:

• Preheat oven to 375°.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.
• Melt butter in a medium saucepan over medium heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts.
• Spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. Repeat layers, ending with noodles. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.
• Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.

WORLD'S BEST LASAGNA

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.

NO-COOK LASAGNA

Steps:

• Heat oven to 350°F.
• In a 5 quart saucepan, brown the meat then drain the fat.
• Add the spaghetti sauce and water.
• Simmer about 10 minutes.
• While the sauce simmers, mix ricotta cheese, 1 1/2 cups Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
• Pour a generous 1 cup of the sauce on the bottom of a 13x9x2-inch baking dish.
• Arrange a single layer of uncooked lasagna noodles over sauce.
• Cover with a generous 1 cup of sauce; spread half of cheese mixture over sauce.
• Repeat layers of noodles, sauce, and cheese filling.
• Top with a layer of lasagna noodles and the remaining sauce then sprinkle with remaining Mozzarella cheese.
• Cover with aluminum foil and bake for 45 minutes.
• Remove foil and bake an additional 15 minutes or until the cheese begins to turn golden on top.
• Let stand 10 minutes before cutting.

CROCK POT LASAGNA

Steps:

• Brown ground beef, onion and garlic in frypan.
• Add tomato sauce, tomato paste, salt and oregano.
• Cook long enough to get it warm.
• Spoon a layer of meat sauce onto the bottom of the slow cooker.
• Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
• Repeat with sauce, noodles and cheeses until all are used up.
• Cover and cook on low for 4 to 5 hours.

HERBED TOFU LASAGNA WITH ZUCCHINI

Steps:

• Preheat oven to 350°F; coat a 13x9-inch baking dish with cooking spray.
• Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).
• In food processor, combine tofu, basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese.
• In large non-stick skillet, heat oil and sauté the zucchini on medium-high heat just until they're tender (about 3 -5 minutes).
• Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.
• Layer as follows:.
• 1/2 of the tofu mixture.
• 1/2 of the zucchini mixture.
• Layer of noodles.
• Remaining tofu.
• Remaining zucchini.
• 1/2 cup marinara sauce.
• Layer of noodles.
• Remaining marinara sauce.
• Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving.
• Drizzle olive oil on each serving.