Easy Red Chili Sauce Recipe Recipe For Lasagna

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EASY LASAGNA I



Easy Lasagna I image

A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.

Provided by Susan T.

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  • In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  • Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  • Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g

MEATY CHILI LASAGNA



Meaty Chili Lasagna image

My mother-in-law has been gone for 20 years, but her recipe is still in great demand at family gatherings and potluck suppers. Serve this lasagna with salad, bread and a light dessert...and you'll satisfy the heartiest appetite.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

12 uncooked lasagna noodles
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 to 3 jalapeno peppers, seeded and chopped
1 to 2 tablespoons chili powder
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup frozen corn
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
4 cups shredded cheddar cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through., Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 405 calories, Fat 21g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

CHILI LASAGNA



Chili Lasagna image

Recipe is from "Mr. Food" Art Ginsburg....I did a search for Chili Lasagne and came up with 1,864....none had this name but I can't guarantee its not posted under another name.

Provided by Sandylee

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

9 lasagna noodles
2 (15 ounce) cans chili without beans
15 ounces ricotta cheese
3 cups cheddar cheese, shredded
3 scallions, thinly sliced
1 (8 1/2 ounce) can whole kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Coat a 9" x 13" baking dish with nonstick cooking spray.
  • Cook the lasagna noodles according to the package directions; drain.
  • In a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
  • Spread 3/4 cup chili over the bottom of the baking dish.
  • Place 3 lasagna noodles over the chili.
  • Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
  • Place 3 noodles over the chili then top with the remaining chili.
  • Place the 3 remaining noodles over the chili
  • Top with the remaining cheese mixture then top with the remaining chili.
  • Cover tightly with aluminum foil.
  • Bake for 30 minutes
  • Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
  • Bake for 10 more minutes.
  • Remove the oven.
  • Sprinkle with the remaining scallions; and let sit for 5 minutes before serving.
  • OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.

CHILLI LASAGNE



Chilli Lasagne image

Chili Lasagna - Make a double batch of chili con carne so you can use the leftovers for this yummy meal.

Provided by Nicky Corbishley

Categories     Dinner

Time 3h

Number Of Ingredients 35

2 tbsp. olive oil
2 large onions (peeled and chopped)
6 cloves garlic (peeled and chopped/crushed)
500 g lean minced beef
2 red bell peppers (chopped)
375 ml full bodied red wine
2 beef stock cubes (crumbled)
3 tbsp. honey
100 ml boiling water
2 tsp ground coriander
2 tsp mixed herbs
1 tsp smoked paprika
4 tsp cumin
3 tsp ground ginger
2 tsp hot chilli powder
1 tsp chipotle paste
1 chopped fresh chilli (more if you like it hotter)
3 tbsp tomato puree/paste
4 tbsp. Worcestershire sauce
1 tbsp. tomato ketchup/paste
4 x 400ml tins chopped tomatoes
20 g (about 4 chunks) dark chocolate
2 x 400g cans kidney beans, drained and rinsed
1 x 420g can mixed beans, drained and rinsed
50 g butter (salted or unsalted)
2 tbsp plain/all-purpose flour
250 ml whole full fat milk
pinch of salt and pepper
pinch of nutmeg (optional)
150 g strong cheddar cheese, grated
5-6 dried lasagne sheets
Fresh coriander (chopped)
Soured cream
Fresh chillies (sliced thinly)
Thinly sliced red onion

Steps:

  • Make the Chili Con Carne first:. Heat up the oil in a large, high-sided pan. Add the onions and cook on medium/high for about 10 minutes until they're soft and translucent. Add in the garlic and cook for a further minute. Add in the mince and cook until just brown. Break any large pieces up with a wooden spoon. Add in the red peppers and cook for another minute.
  • Add in the red wine, bring it to the bubble and simmer for 3 minutes.
  • In a cup, mix the stock cubes and honey with the boiling water. Pour it into the pan and give it a stir.
  • Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, fresh chilli, tomato puree, Worcestershire sauce and tomato ketchup. Give it all a mix and cook for a 2 or 3 minutes.
  • Add in the tinned tomatoes and bring to a simmer, stirring a couple of times. Add the chocolate and stir in until the chocolate has melted.
  • Leave to simmer gently, half covered for 1 hour. Give it a stir every so often.
  • After an hour, add in your kidney beans and mixed beans. Give them a stir and allow the chilli to simmer for another 20 minutes.
  • Your Chilli-con-carne will be ready at this point. So you can take out half, cool and cover it. Then refrigerate or freeze it for another day. The portion that you put away should serve 4 people.
  • Now you can start to make your lasagne. Preheat the oven to 200c/400f.
  • Start by making the béchamel sauce - In a medium sized sauce pan, add the butter and melt over a medium heat. Once melted and bubbling slightly, add in the flour and whisk it into the butter. This is called a roux. It's important to use a whisk to help prevent lumps in your sauce. Keep gently whisking the roux over the heat for 1 or two minutes. Add in a good splash of milk, turn up the heat and whisk to incorporate. Then keep adding in the milk a good splash at a time, and whisking until all the milk is used up (this normally takes me about 3 or 4 minutes and I add the milk in about 5 splashes). Don't worry if you get a few lumps, keep whisking and they will disappear as the sauce thickens. Keep stirring the sauce with the whisk over the heat until your sauce thickens. Once thickened, add in the salt & pepper, the nutmeg and the half of the cheddar cheese. Stir together and then turn off the heat.
  • Now it's time to construct your lasagne. I use 4 individual lasagne dishes, but you can use one larger family sized one (approx. 23cmx18cm) instead. Divide a third of your chilli between the lasagne dishes and flatten it so it covers the base. Then add a layer of lasagne sheet(s). I break my sheets up to make them fit the dish. Next spread a third of your béchamel onto top. Now add another third of the chilli, and place a layer of lasagne sheets on top. Spread on another third of the béchamel , then the remaining chilli, followed by the remaining béchamel. So you have two layers of lasagne and three layers of chilli/béchamel altogether. The lasagne should just reach the top of the dish (you may have a little of the sauce leftover - depending on the size of your dishes.
  • Sprinkle on the remaining cheddar and place in the oven. bake for 30 minutes until the cheese is golden and the lasagne is bubbling slightly at the edges. Take out of the oven and leave to rest for 5 minutes before serving.
  • Serve with coriander, soured cream, chopped fresh chillies and thinly sliced red onion.

BEST EVER RED & WHITE SAUCE LASAGNA



Best Ever Red & White Sauce Lasagna image

This is the absolute best tasting lasagna I have ever had. The red sauce offers sweetness and the white sauce gives it a warm creaminess. I came up with this recipe for my sister who doesn't eat pork, but have made it many times with traditional pork Italian sausage. Either way its yummy, hearty and sure to impress.

Provided by Shamrockjulie

Categories     One Dish Meal

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 (8 ounce) boxes no-boil lasagna noodles
8 ounces six cheese Italian cheese blend
16 ounces shredded mozzarella cheese
16 ounces whole milk ricotta cheese
3 large sweet Italian sausage links
3 tablespoons extra virgin olive oil
10 fresh basil leaves
1 egg
2 (24 ounce) jars of san marzano tomato passata
1 (6 ounce) can tomato paste
16 ounces san marzano crushed tomatoes
10 garlic cloves
2 cups red wine
3 tablespoons dry Italian herb seasoning
1 large onion
1 pint heavy whipping cream
1 cup whole milk
3 tablespoons butter
3 tablespoons flour
fresh nutmeg
salt
pepper

Steps:

  • Begin by making the red sauce as it needs time to simmer and reduce.
  • In large heavy bottom sauce pan over medium/ high heat Sauté in olive oil half the onion add salt and pepper to taste.
  • Once onion is slightly browned add in the 5 cloves of crushed garlic, Sauté for a couple minutes.
  • Add the entire can of tomato paste and sauté carefully & stir continuously (it burns easily) until cooked about 2-3 minutes.
  • Next Stir in The 2 jars of Passata and 1 can of crushed tomatoes, re- season with salt and pepper.
  • Add wine to thin sauce to a light chunk style sauce. Stirring Sauce occasionally as it will reduce and become thicker re-season with additional salt if any is required,Lower heat to simmer. Stir occasionally.
  • Stir in 1-3 tablespoons of Italian dry herb seasoning to taste.
  • Chop 10 basil leaves into strips reserving half for ricotta mixture and gently half into sauce.
  • In separate pan begin to sauté sausage.
  • Add a slight bit of olive oil, allow to heat then add sausages with casings removed Brown until cooked completely.
  • With a slotted spoon remove sausage to a plate lined with a paper towel to drain. Reserving sausage drippings in pan.
  • Add remaining onion to sausage oil and sauté onion until slightly caramelized. Salt and Pepper.
  • Chop garlic and mince into a paste the remaining cloves and stir until cooked.
  • Combine the onion oil mixture into the tomato sauce. This will add a thickness to your sauce.
  • Simmer for at least 30 minutes
  • While Red Sauce is reducing in other heavy bottom pan begin to work on fillings and White Sauce.
  • Add butter & flour, Cook over low/med heat for about 3 minutes.
  • Add entire pint of cream.
  • Allow to slowly come to simmer.
  • Grate in 2 teaspoons of fresh nutmeg.
  • Add half of the milk reserve the remainder of milk Simmer for 5 minutes( DO NOT BOIL).
  • White Sauce should be able to coat the back of spoon if sauce is too thick like a paste or glue add remainder of milk slowly little by little until texture is more sauce like smooth slightly thick.
  • Remove from burner and let stand.
  • Prepare Ricotta Mixture:.
  • In a large glass or plastic bowl take reserved fresh basil and combine with 1 entire large jar of ricotta salt and pepper.
  • Mix well. Make sure mixture is properly seasoned and add 1 beaten egg.
  • Combine all ingredients well. Set aside.
  • Lasagna Assembly.
  • In large 11 by 15 GLASS baking dish, spray with original flavored Pam or any other non stick non flavored cooking spray.
  • Ladle 1 cup red sauce or enough to coat the bottom of the entire baking dish.
  • Arrange 1st layer of Noodles to cover bottom of pan.
  • Add layer of Ricotta mixture .
  • Cover with Mozzarella cheese.
  • Ladle red sauce until cheese mixture is covered.
  • Arrange 2nd noodle layer to cover.
  • Add a thin layer of Ricotta mixture.
  • Using a separate ladle than the red ladle in a layer of white sauce to cover the ricotta mixture.
  • Spoon the sausage onto the white sauce to cover.
  • Cover the sausage with the Italian blend cheese mix.
  • Arrange 3rd noodle layer to cover.
  • Add layer of Ricotta mixture .
  • Add a layer of Italian blend cheese.
  • Cover with red sauce .
  • Add final noodle layer.
  • Cover noodle with red sauce then a thick coating of Mozzarella cheese .
  • Cover with aluminum foil and bake for 1 hour at 350 degrees.
  • Allow Lasagna to stand at room temperature for at least 45 minutes to set up before cutting into it.

Nutrition Facts : Calories 756, Fat 53.7, SaturatedFat 30.1, Cholesterol 196.2, Sodium 1455.9, Carbohydrate 36, Fiber 5.5, Sugar 16.6, Protein 27

KAY'S SPAGHETTI AND LASAGNA SAUCE



Kay's Spaghetti and Lasagna Sauce image

This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.

Provided by SHERIMA1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h

Yield 8

Number Of Ingredients 10

1 (28 ounce) can stewed tomatoes
1 (28 ounce) can crushed tomatoes
1 pound lean ground beef
2 yellow onions, chopped
2 green bell peppers, chopped
5 cloves garlic, chopped
2 tablespoons white sugar
1 tablespoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 22 g, Cholesterol 34.2 mg, Fat 8.4 g, Fiber 3.8 g, Protein 13.2 g, SaturatedFat 3.1 g, Sodium 379.2 mg, Sugar 8.8 g

MAKE-AHEAD CHILI & CHEESE LASAGNA



Make-Ahead Chili & Cheese Lasagna image

Throw together a Make-Ahead Chili and Cheese Lasagna with this recipe from My Food and Family. This delicious yet simple dish is heaven for chili-lovers.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 9 servings

Number Of Ingredients 12

1 lb. lean ground beef
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
3/4 cup TACO BELL® Thick & Chunky Salsa
1/4 cup water
1 can (15.5 oz.) black beans, rinsed
1 green pepper, finely chopped
1 Tbsp. chili powder
2 tsp. ground cumin
9 lasagna noodles, cooked
1-1/2 cups BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Brown meat with garlic in large skillet. Add next 7 ingredients; stir. Simmer 5 min., stirring occasionally.
  • Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 3 noodles, 1/2 cup each cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce. Repeat layers twice. Top with remaining shredded cheese. Cool. Wrap tightly in foil. Freeze up to 2 months. Refrigerate overnight to thaw.
  • Heat oven to 375°F. Unwrap lasagna, leaving just top covered with foil. Bake 1 hour 10 min. or until heated through, uncovering after 1 hour. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g

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From myrecipes.com


EASY RED ENCHILADA BLACK BEAN MEXICAN CASSEROLE - PLANTS-RULE
2019-09-16 Jump to Recipe Creating an Easy, Plant-Based Enchilada Mexican Casserole . Enchiladas are a traditional Mexican dish. They involve corn tortillas wrapped around a stuffing and covered in sauce. The filling can be meat, cheese, or vegetables. The sauce is usually either Roja, a red sauce made from red chili peppers, or Verde, a green sauce using tomatillos. …
From plants-rule.com


EASY RED ENCHILADA SAUCE RECIPE - EVOLVING TABLE
2021-04-07 Whisk together chili powder, cumin, garlic powder, paprika, oregano, nutmeg, salt, and pepper in a small bowl. Combine oil, flour, and seasoning ingredients in a medium-sized saucepan or pot over medium heat. Whisk ingredients for 2 minutes. Add tomato paste and ½ cup of chicken broth. Whisk until smooth.
From evolvingtable.com


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