CRAZY LASAGNA
Make and share this Crazy Lasagna recipe from Food.com.
Provided by Abby Girl
Categories One Dish Meal
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Arrange tomatoes, eggplant, zucchini, mushrooms, peppers and onions on large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Cut top quarter of garlic heads and wrap garlic in foil.
- Roast vegetables and garlic at 400 oven for 45 minutes, or until browned. Note: the garlic might be done before the vegetables, so don't let it get overcooked.
- Cook pasta in boiling water until tender. Drain and rise with cold water.
- In a large bowl, combine noodles with roasted vegetables. Squeeze in garlic,. Add pureed tomatoes, ricotta, basil, oregano and mozzarella. Taste and adjust seasonings.
- Transfer mixture to a 13 x 9 baking dish (or 2 8 x 8 dishes) and sprinkle with Parmesan. Cover and bake in preheated 350 oven for 30 minutes. Uncover and cook for 20 - 30 minutes longer, or until lightly browned. Allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 414.4, Fat 12.3, SaturatedFat 5.3, Cholesterol 28.8, Sodium 271.4, Carbohydrate 57.3, Fiber 7.8, Sugar 12.4, Protein 21.6
CRAZY LASAGNA
Categories Pasta
Number Of Ingredients 20
Steps:
- In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and cook until soft and light golden brown, about 7 to 8 minutes. Add the garlic, fennel seeds and peperoncino and stir to combine. Add the sausage, beef, tomato paste, canned tomatoes, and red wine. Bring the sauce to boil. Lower the heat and let the sauce simmer for about 30 minutes before removing the pan from the heat. Salt, to taste. In a bowl, combine the ricotta with 1/2 cup extra-virgin olive oil, chopped parsley and black pepper. Set aside. Bring 6 quarts of water to a boil. Season with 2 tablespoons salt. Cook the lasagne noodles according to the directions on the package, boiling them until they are tender but still al dente. Drain. Toss the cooked noodles in the meat ragu with the cacciacavallo cheese, ricotta mixture, and fennel fronds. Garnish with Pecorino.
LAZY NO-BAKE LASAGNA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
DEADLY DELICIOUS LASAGNA
This is possibly the most fattening, but also most delicious, lasagna ever!
Provided by Paul Kahl
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 18
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel.
- In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
- In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
- Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
- Preheat oven to 425 degrees F (220 degrees C).
- Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
- Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.
Nutrition Facts : Calories 575 calories, Carbohydrate 38.7 g, Cholesterol 87.4 mg, Fat 33.4 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 16.5 g, Sodium 1262 mg, Sugar 12.2 g
CLASSIC LASAGNA
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Provided by Barb R
Categories World Cuisine Recipes European Italian
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g
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