EASY LASAGNA IN A BUN
"This tasty recipe is always a hit because it's a little different," says Margaret Peterson of Forest City, Iowa.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup mix, basil and oregano. Cook, uncovered, for 5 minutes or until heated through. , Cut a thin slice off the top of each bun. Carefully hollow out bun bottoms, leaving a 1/4-in. shell (discard removed bread or save for another use). , In a small bowl, combine the cottage cheese, egg and 1/4 cup mozzarella cheese; spoon into buns. Top with meat mixture; sprinkle with remaining mozzarella cheese. Replace bun tops. , Wrap each sandwich in heavy-duty foil; place on a baking sheet. Bake at 400° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 351 calories, Fat 12g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 753mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
CREAM BUNS
THIS IS MY ALLTIME FAVOURITE thing you can get in the bakery back home in new zealand, you can't get them here which is such a shame, borrowed a womans weekely recipe book of a friend and have to post it so i don't loose it. i cannot believe no-one has posted them yet
Provided by Perfect Pixie
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: 2 tsp of dry active yeast can be substituted for the compressed yeast. sift dry yeast with flour and sugar, rub in butter, add combined lukewarm milk and water, then proceed as for recipe).
- cream yeast with 1 tsp of the sugar, add lukewarm milk, let stand 10 to 15 minutes until frothy.
- sift flour and remainging sugar into bowl, rub in butter until mixture resembles fine breadcrumbs.
- make well in centre of dry ingredients, add yeast mixture and lukewarm water, mix to a soft dough.
- turn out on to floured surface.
- knead 5 minutes.
- put dough into lightly oiled bowl.
- cover, stand in warm place 1 hour or until dough has doubled in bulk.
- punch dough down in bowl.
- turn out on to floured surface: knead 5 minutes. divide into twelve even portions.
- knead each portion of dough into a round.
- put rounds on well greased oven tray, allowing room for spreading.
- set in warm place 10 minutes or until half doubled in size.
- brush with combined beaten egg yolk and extra water.
- bake in hot oven 10 minutes,reduce heat to moderate, bake further 15 minutes or until golden brown.
- put buns on wire rack.
- when cold, slit open, fill with raspberry jam and mock cream, dust each bun with a litle sifted icing sugar.
- Mock Cream:.
- combine water and sugar.sift over heat to dissolve sugar.bring to boil, remove from heat.
- when completely cold, beat butter and vanilla until white and fluffy, gradually pour in cold syrup, beating constantly.
GRANDMA'S BEST EVER SOUR CREAM LASAGNA
This is my grandma's famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It's very cheesy - sometimes I add a little extra tomato sauce. Enjoy!
Provided by e.oliver365
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
- Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
- Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
- To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
- Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 670.1 calories, Carbohydrate 31.2 g, Cholesterol 189.3 mg, Fat 42 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 22 g, Sodium 2105.5 mg, Sugar 5.9 g
LASAGNA IN A BUN
These sandwiches provide the terrific taste of lasagna without the noodles without the noodles and time-consuming preparation. I often make them share at church dinners. Reba Albers, Long Island, North Carolina
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce, 1/2 teaspoon Italian seasoning and salt. Cook for 5 minutes or until heated through. Meanwhile, combine 1/2 cup mozzarella, ricotta, egg white, Parmesan and remaining Italian seasoning; mix well. , Cut a thin slice off the top of each bun. Carefully hollow out bun bottoms, leaving a 1/4-in. shell. (Discard removed bread or save for another use.) Spoon meat mixture into buns; top with the cheese mixture. Sprinkle with remaining mozzarella. Replace bun tops. Wrap each in heavy-duty foil. Place on a baking sheet. , Bake at 400° for 25 minutes or until heated through.
Nutrition Facts : Calories 557 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 1320mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.
BUNDT PAN LASAGNA
With lots of crispy edges, a luscious, creamy filling and extra sauce in the middle for spooning, our bundt pan lasagna puts a fresh twist on a classic comfort dish. Impressive enough for guests, but easy to assemble and serve.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Spray a 10-cup bundt pan with cooking spray. Line a baking sheet with a clean kitchen towel or paper towels.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles to al dente according to the package directions. Drain the noodles and spread them flat on the prepared baking sheet to dry completely (you may need to create 2 to 3 layers to fit all of the noodles; put paper towels between each layer).
- Meanwhile, heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the garlic and onion and continue to cook until the onion is softened, about 3 minutes. Stir in the marinara sauce and 1/2 cup water. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer for 5 minutes. Set aside.
- Wrap the spinach in a clean kitchen towel and squeeze until very dry. Combine the spinach, ricotta, Parmesan, eggs and 1 teaspoon salt in a bowl and mix thoroughly.
- Cut 3 of the noodles in half and set aside. Use the remaining 12 whole noodles to line the prepared bundt pan, laying them crosswise and overlapping like a fan, so that one end of each noodle goes up the center tube of the pan and the other end hangs over the edge. Spoon half of the spinach mixture into the bottom, then arrange half of the mozzarella slices on top. Drizzle 1 cup of sauce over everything, then top with the 6 reserved noodle halves so that they overlap. Repeat the layers with the remaining spinach mixture and mozzarella and another 1 cup sauce. Fold over the overhanging ends of the noodles to enclose the lasagna. If the noodles are a little too long and cover the hole of the pan, use kitchen scissors to trim them.
- Bake until the noodles on top are turning golden brown and starting to crisp up, 45 to 50 minutes. Let rest for 10 minutes, then invert the pan onto a cutting board or serving platter to unmold the lasagna. Reheat the remaining sauce and pour into the center. Sprinkle with the parsley and a little Parmesan. Slice and serve.
CREAMY LASAGNA CASSEROLE
Make and share this Creamy Lasagna Casserole recipe from Food.com.
Provided by Melanie Murray
Categories < 60 Mins
Time 50m
Yield 2 casseroles
Number Of Ingredients 9
Steps:
- In a Dutch Oven, cook beef over medium heat until no longer pink; drain.
- Add the tomato sauce, salt, pepper and garlic powder.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 15 minutes.
- In a mixing bowl, beat cream cheese until smooth.
- Add sour cream, 1 cup cheddar cheese, and onions, mixing well.
- Spread about 1/2 cup meat sauce into two greased 8 inch square baking dishes.
- Place 2 to 3 noodles in each dish, trimming to fit if necessary.
- Top each with about 1/2 cup cream cheese mixture and about 2/3 cup meat sauce.
- Repeat layers twice.
- Sprinkle 1/2 cup cheddar cheese over each.
- Cover and freeze one casserole for up to 1 month.
- Bake remaining casserole, uncovered at 350 degrees for 25-30 minutes until bubbly and heated through.
Nutrition Facts : Calories 2870.7, Fat 186.5, SaturatedFat 99.7, Cholesterol 621.9, Sodium 4720.2, Carbohydrate 148.8, Fiber 11.5, Sugar 21.9, Protein 150.1
CRESCENT ROLL LASAGNA
My mom used to make this crescent roll lasagna for us and everyone loved it. It's a fast, yummy alternative to normal lasagna and our most often requested recipe at potlucks. My husband loves spicier food so for him I put in more seasoning to make the meat pop. You can make it ahead of time; just refrigerate covered for up to 3 hours and then increase baking time to 25 to 30 minutes.
Provided by azsunshinegirl
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, tomato paste, garlic, parsley, basil, oregano, salt, and pepper. Let simmer, uncovered, for 5 minutes.
- Combine cottage cheese, Parmesan cheese, and egg in a bowl for filling.
- Unroll 1 can of crescent rolls on an ungreased 15x13-inch cookie sheet and press the edges together to seal. Spread 1/2 of the meat mixture on top, to within 1 inch of the edge of the dough. Top with cheese filling. Spoon remaining meat mixture carefully on top. Place mozzarella cheese slices on top of the meat.
- Unroll remaining crescent can and place dough on top, being careful to overlap the edges by about 1/4 inch. Pinch the edges to seal to prevent leaking. Brush dough with milk; sprinkle on sesame seeds.
- Bake in the preheated oven until golden, 20 to 25 minutes.
Nutrition Facts : Calories 589.5 calories, Carbohydrate 39.3 g, Cholesterol 90.9 mg, Fat 34.6 g, Fiber 1.9 g, Protein 28 g, SaturatedFat 11.6 g, Sodium 1638 mg, Sugar 10.1 g
CREAMY LASAGNA CASSEROLE
Satisfy your gang with this casserole sent in by Shelly Korell. The Eaton, Colorado reader whips up a rich combination or cream cheese, sour cream and cheddar cheese that she layers with lasagna noodles and a beefy sauce.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , In a large bowl, beat cream cheese until smooth. Add the sour cream, 1 cup cheddar cheese and onions; mix well., Spread about 1/2 cup meat sauce into each of two greased 8-in. square baking dishes. Place two to three noodles in each dish, trimming to fit as necessary. Top each with about 1/2 cup cream cheese mixture and 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each., Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting. , To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through.
Nutrition Facts :
BEEFY LASAGNA ROLL-UPS
I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.
- Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
- Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
- Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
- Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.
Nutrition Facts : Calories 575 calories, Carbohydrate 40.5 g, Cholesterol 115.5 mg, Fat 30.2 g, Fiber 4.6 g, Protein 34.6 g, SaturatedFat 15.8 g, Sodium 980.3 mg, Sugar 15.8 g
CREAMY LASAGNA ROLL-UPS
Creamy cheese, pasta sauce and ground beef get wrapped up in noodles and baked in this fun take on traditional lasagna.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Brown meat with garlic in large skillet; drain. Stir in pasta sauce, tomatoes and 1/4 cup Parmesan. Remove from heat. Mix cream cheese spread, milk and Italian seasoning in medium bowl until blended. Add eggs, shredded cheese and parsley; mix well.
- Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Spread each noodle with 3 Tbsp. cream cheese mixture; roll up. Place, seam sides down, over sauce in dish.
- Top with remaining meat sauce and Parmesan; cover. Bake 45 to 50 min. or until heated through.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
EASY LASAGNA ROLLS
This is a great quick recipe that's meatless and light. You can lighten it even more by using lower fat ingredients. Great for kids to make! This is a microwave recipe, but can be made in the oven. Also, ricotta cheese is easily substituted for the cottage cheese, if you prefer!
Provided by Charmie777
Categories Kid Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
- Place one lasagna noodle on work surface.
- Spread 1/3 cup cheese mixture on noodle evenly.
- Roll up tightly like a pinwheel.
- Place seamside down in microwave-safe baking pan, that has 2 cup of spaghetti sauce in bottom.
- Continue until with remaining ingredients.
- Cover rolls with remaining sauce and sprinkle with additional mozzarella cheese.
- Cover with microwave-safe wrap and microcook on high 10-20 minutes, until cheese is melted.
MEXICAN LASAGNA ROLLUPS
I got a recipe off here for chicken lasagna rollups, and after making it a couple times I thought it would be a lot better Mexican-style! It is AMAZING! Serve with garlic bread and salad.
Provided by Cassy Gartman
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
- Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
- Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
- Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 30.6 g, Cholesterol 61.3 mg, Fat 20.5 g, Fiber 2.2 g, Protein 24.3 g, SaturatedFat 10.7 g, Sodium 1258.1 mg, Sugar 4.1 g
LASAGNA WITH TWO SAUCES
It's a shame that Suzanne Dole only fixes Lasagna with Two Sauces on an annual basis. The satisfying casserole is loaded with great flavor. "Please help me make over this luscious lasagna," writes the Claremont, New Hampshire cook. "It's one of our favorites, but with these ingredients, we can only enjoy it once a year."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, cook meat, onion, garlic and oregano in oil until meat is no longer pink; drain. Stir in the wine or broth. Simmer, uncovered, until wine is almost completely reduced. Add tomato sauce and seasonings. Bring to a boil Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally., Cook lasagna noodles according to package directions; drain. In a large saucepan, melt butter. Stir in flour; cook and stir until lightly browned, about 6-8 minutes. Gradually stir in milk until smooth. Add cream cheese and seasonings. Cook and stir over low heat until smooth and thickened., In a greased 13-in. x 9-in. baking dish, spread 1 cup meat sauce. Layer with 5 noodles, a third each cream cheese and meat sauces and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles, cream cheese sauce, meat sauce and Parmesan cheese. (Pan will be full.) Cover and bake at 350° for 45 minutes. Uncover; bake for 15 minutes. Let stand for 20 minutes before cutting.
Nutrition Facts : Calories 517 calories, Fat 32g fat (15g saturated fat), Cholesterol 107mg cholesterol, Sodium 1069mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein.
BAKED LASAGNA IN A BUN
My family loves the meat sauce and cheese tucked into bread for this baked lasagna. Add a crisp salad for a complete meal. - Cindy Morelock, Afton, Tennessee
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Make a 2-in.-wide V-shaped cut in the center of each bun to within 1 inch of bottom. Remove cut portion and save for another use. Place buns on an ungreased baking sheet., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in spaghetti sauce, garlic powder and Italian seasoning; heat through. , Meanwhile, in a small bowl, mix ricotta cheese, Parmesan cheese and half of the cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with ricotta mixture. Cover loosely with foil. , Bake 20 minutes. Sprinkle tops with remaining cheddar and mozzarella cheeses; bake, uncovered, until cheese is melted, 3-5 minutes.
Nutrition Facts : Calories 650 calories, Fat 24g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1170mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 4g fiber), Protein 33g protein.
LIGHTER SIMPLE LASAGNA ROLL UPS
These delicious rolls use low-fat cheeses, egg whites, and whole wheat lasagna noodles to increase their nutrition. The noodles are rolled around a ball of filling, as opposed to spreading the filling over the noodle. The technique is quicker and not as messy and results with nice looking cannoli-type roll.
Provided by Terri1984
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain.
- Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
- Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture.
- Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
- Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil.
- Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 70.1 g, Cholesterol 86.7 mg, Fat 21.6 g, Fiber 10.9 g, Protein 44.3 g, SaturatedFat 9.5 g, Sodium 1281.4 mg, Sugar 19.5 g
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