Deconstructed Lasagna Recipes

LAZY NO-BAKE LASAGNA

Lazy No-Bake Lasagna image

Provided by Valerie Bertinelli

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 pound mild Italian sausage, casings removed
2 cups Classic Marinara Sauce, recipe follows
12 ounces mafaldine corte or farfalle pasta
8 ounces mini mozzarella balls
3/4 cup ricotta
1/4 cup grated Parmesan
Torn basil leaves, for topping
1/3 cup olive oil
6 cloves garlic, minced
Three 26-ounce cartons chopped tomatoes
1 teaspoon Italian seasoning
1 large basil sprig
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

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.

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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