Deconstructed Lasagna Recipe 45

DECONSTRUCTED LASAGNA RECIPE - (4/5)

Deconstructed Lasagna Recipe - (4/5) image

Provided by HomeMadeZagat

Number Of Ingredients 10

Ingredients

1 lb beef, cut into bite sized pieces
3/4 cup onions, chopped
2 large cloves garlic, chopped or pressed with a garlic press
2 tbs vegetable oil
1 bottle chunky salsa
2 tbs tomato paste
1 tsp fajita seasoning (see my homemade fajita seasoning recipe)
salt
8 oz lasagna noodles
Grated parmesan cheese

Steps:

Boil noodles according to instructions on box Heat pot on medium high heat Add oil When heated add garlic and onion Cook until onion is opaque Add beef and cook until brown (About 10 minutes) Add salsa, tomato paste, fajita seasoning Cook until meat is tender If liquid is drying up, add some vegetable broth Layer noodles in two plates Layer meat over noodles Cover with parmesan cheese

DECONSTRUCTED ZUCCHINI LASAGNA

Deconstructed Zucchini Lasagna image

I got this recipe from The Times-Picayune on 10-2-08. It is originally from Casserole Crazy: "Hot Suff for Your Oven" by Emily Farris. It is a good meal and freezes very well!

Provided by macummer

Categories Meat

Time 1h15m

Yield 5-6 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces rigatoni pasta
1 large diced onion
3 garlic cloves, minced
2 tablespoons olive oil
3/4 lb lean ground beef
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper
1 (24 ounce) diced tomatoes with juice
1 teaspoon crushed red pepper flakes
2 tablespoons fresh basil (or 2 teaspoons dried)
12 ounces ricotta cheese
1/2 large zucchini, sliced and quatered (about 1 1/2 cups)
1 cup parmesan cheese

Steps:

Preheat oven to 350 degrees. In a large pot, parboil the rigatoni (about 5 minutes in boiling water), drain and set aside.
In the same large pot, saute the onion and garlic in the olive oil until the onions are transucent. Add the beef and seasonwith the cumin, chili powder, salt and pepper. When the meat is browned, add the tomatos. Mix in the crushed red pepper and basil. Add the pasta, ricotta, zucchini and all but 1/4 cup of parmesan. Mix well.
Transfer to a 2 3/4 quart baking dish and evenly distribute the reamaning parmesan on top of the casserole. Bake uncovered for 45 minutes. It is important not to over cook this dish, or the zucchini will become soggy.

Nutrition Facts : Calories 697.8, Fat 30.6, SaturatedFat 13.7, Cholesterol 155.4, Sodium 727.6, Carbohydrate 65.4, Fiber 5.2, Sugar 8.7, Protein 40.9

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