Easy Asparagus Recipes Microwave Recipe Fo Recipe For Lasagna

ASPARAGUS LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
• Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
• Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
• Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.

LAZY NO-BAKE LASAGNA

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.

MAKE-AHEAD LASAGNA ROLLS

Steps:

• Cook lasagna noodles to desired doneness as directed on package. Drain. Meanwhile, in medium bowl, combine all remaining ingredients except pasta sauce; mix well.
• Spread each cooked lasagna noodle with a generous 1/4 cup cheese mixture to within 1 inch of one short end; roll up firmly toward unfilled end. Wrap in plastic wrap. Repeat with remaining noodles and cheese mixture. Refrigerate or freeze lasagna rolls.
• To cook one serving, unwrap lasagna roll and place seam side down in microwave-safe bowl; cover with microwave-safe waxed paper. If refrigerated, microwave on HIGH for 1 to 2 minutes or until cheese begins to melt at ends of roll. Spoon 1/4 cup pasta sauce over roll; cover. Microwave on HIGH for 20 to 30 seconds or until thoroughly heated. (If frozen, microwave on LOW for 1 to 2 minutes or until thawed before heating as directed above.) Top with chopped parsley.

NO-BAKE LASAGNA

Steps:

• In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions., Add mozzarella cheese to the sauce; cook on low until cheese is melted. Drain noodles; cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce. Sprinkle with Parmesan cheese.

EASY MEATLESS LASAGNA

Steps:

• Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
• Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

SLOW-COOKER CHEESY WHITE LASAGNA

Steps:

• Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray., In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside., In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil., Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.

BEST LASAGNA

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

IMPOSSIBLY EASY LASAGNA PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
• Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.

MICROWAVE LASAGNA

Steps:

• In a microwave-safe dish, microwave beef on high for 3 minutes; stir. Cook 2 minutes longer or until no longer pink; drain well. Stir in the spaghetti sauce, basil and garlic powder; cover and microwave for 2 minutes or until heated through. Set aside. In a bowl, combine the cottage cheese, parsley, egg and pepper., Spread 1/2 cup meat sauce in a greased microwave-safe 11x7-in. dish. Layer with 3 noodles, half the cottage cheese mixture, half the remaining meat sauce and 1 cup mozzarella cheese. Layer remaining noodles, cottage cheese mixture and meat sauce. Pour water along edges of casserole on short sides of dish. , Cover with plastic wrap; microwave on high for 20 minutes or until noodles are tender, rotating dish after 10 minutes. Sprinkle with remaining cheese. Cover and heat for 2 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

EASY MICROWAVE LASAGNA

Steps:

• In a small frying pan, brown the ground beef, basil, garlic, and oregano.
• Drain and add Spaghetti Sauce then remove from heat and set aside.
• In a square or rectangle shape Microwve Safe dish, place alayer of lasagna noodles across the bottom.
• Cover with a layer of spaghetti sauce, a layer of Ricotta cheese, and a layer of Mozarella cheese.
• Repeat one or two more times depending on the depth of your dish.
• For the last layer, cover with another layer of lasagna noodles and spaghetti sauce.
• Cover and microwave on high for 20 minutes.
• Remove Lid and cover with one more layer of Mozzarella.
• Microwave on high for 5 minutes.
• Let stand for 5 minutes and enjoy!

"MEAT" LOVER'S LASAGNA

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• Unwrap sausages; place on large microwavable plate. Microwave uncovered on High 1 to 2 minutes, turning sausages once, until slightly thawed. Cut sausages into 1/4-inch slices.
• In medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese and the egg. In another medium bowl, mix pasta sauce, Italian seasoning and water.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup pasta sauce mixture. Top with 3 noodles, half of the ricotta mixture and half of the sausage pieces. Top with about 1 1/4 cups remaining pasta sauce mixture and half of the soy cheese. Repeat with remaining noodles, ricotta mixture, sausage, pasta sauce mixture and soy cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake uncovered 35 to 45 minutes or until bubbly and cheese is melted. Cover loosely with foil; let stand 10 minutes before serving.

QUICK AND EASY CREAMY ASPARAGUS POTATO SOUP

Steps:

• Place asparagus, potatoes, thyme and garlic powder in food processor or blender (in batches if needed); process until smooth.
• Pour into medium saucepan, add broth.
• Bring to a boil.
• Stir in milk; heat through. (do not boil).
• Season with salt and pepper to taste, if desired.
• Serve hot or cold.
• Thin with additional milk or water, if desired.

LASAGNA DIP

Steps:

• Cook lasagna noodles according to package directions; drain. Cut noodles into 2-in. pieces; prick each piece several times with a fork. Mix Parmesan cheese, Italian seasoning and garlic powder., In an electric skillet or deep fryer, heat oil to 375°. Fry noodles in batches 1-2 minutes or until golden brown, turning once. Drain on paper towels. Immediately sprinkle with cheese mixture., For dip, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into fine crumbles. Stir in ricotta, spaghetti sauce, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened, stirring occasionally., Transfer to a 1-qt. microwave-safe dish. Sprinkle with Italian cheese. Microwave, covered, on high for 45-60 seconds or until cheese is melted. Serve with lasagna chips.

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE

Steps:

• Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
• Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
• Arrange on serving platter and squeeze with fresh lemon juice.
• Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
• Remove butter from the microwave and stir until completely melted.
• Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
• Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
• NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.