CREAMY POTATO LASAGNA
For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad.
Provided by homemaker
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
- In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
- Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 38.8 g, Cholesterol 56.1 mg, Fat 15.8 g, Fiber 5.5 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 773 mg, Sugar 3.6 g
TACO LASAGNA
This is a fun recipe and I guarantee every one will love it. So try it and enjoy!
Provided by Crystal
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
- Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
- Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 28.2 g, Cholesterol 96.9 mg, Fat 28.5 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 15.1 g, Sodium 1041.3 mg, Sugar 3.5 g
ROASTED VEGETABLE TOSTADAS WITH CHIPOTLE CREAM
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.
- For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
- For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels.
- For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
- Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.
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