Easy Summer Lasagna Recipes

EASIEST EVER LASAGNE

Steps:

• Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
• Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
• While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
• Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
• Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
• Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.

EASY LASAGNA

Steps:

• Preheat oven to 350°.
• In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.
• In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.
• Add water and all but 1 cup of spaghetti sauce to beef.
• Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan.
• Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.
• Spread half the cheese mixture over the noodles.
• Spoon a third of the beef mixture over the cheese layer.
• Repeat layers once.
• Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.
• Cover and bake 50 minutes.
• Sprinkle remaining mozzarella cheese over the top.
• Let stand 5 minutes before serving.

SUMMER VEG LASAGNE

Steps:

• Preheat the grill to full whack.
• Trim and finely slice the spring onions.
• Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovies (save the rest for another day).
• Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.
• Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.
• Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.
• Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.
• Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper.
• Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese - the consistency should be creamy and loose.
• Place a deep 30cm x 35cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.
• Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne.
• Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.
• Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan.
• Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8 minutes, or until golden and gorgeous. Delicious served with a seasonal green salad.

SUMMER EGGPLANT LASAGNA

Steps:

• Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness.
• Batter the eggplant by dipping first in beaten eggs, then in bread crumbs seasoned with salt, pepper, oregano, parsley, and garlic powder. (If you need to use store bought seasoned bread crumbs omit salt and pepper.)
• In a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside.
• Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste.
• Chop the mint and Italian parsley.
• Spoon 2 tablespoons vinaigrette in the bottom of a large bowl. Layer eggplant slices with the chopped mint, parsley, and the vinaigrette. Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour. (Cook's note: you can also add to the layers more minced garlic and shredded Parmesan.)
• Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.
• In a beautiful serving dish layer the marinated eggplant, the noodles, then sprinkle with some fresh mozzarella, then the basil and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the noodle is not the last layer. Garnish with cherry tomatoes. Season with salt and pepper, to taste.
• Serve at room temperature for the best summer lasagna. Manga!!!

SUMMER GARDEN LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x6-inch baking dish with 1 teaspoon olive oil.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Bring another large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes. Cut kernels from the cobs and discard cobs.
• Heat 1 1/2 teaspoons extra virgin olive oil in a large skillet over medium-high heat. Saute zucchini ribbons with a pinch of salt and black pepper in hot oil until golden and cooked through, about 5 minutes.
• Heat remaining extra virgin olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Pour 1/3 of the marinara sauce into the onion mixture; bring to a simmer, reduce heat to low, stir in cream, and cook until sauce is slightly reduced, 5 to 10 minutes.
• Pour 1/3 of the marinara sauce into the bottom of the prepared baking dish. Place a layer of lasagna noodles over the marinara sauce, trimming noodles as necessary to fit the baking dish. Spread zucchini ribbons over the noodle layer and top with another layer of lasagna noodles.
• Spread ricotta cheese over the lasagna noodles and place another layer of noodles atop the cheese. Pour marinara-cream mixture over the noodles and top with corn kernels.
• Place a layer of lasagna noodles over the corn kernels and top noodles with spinach. Add a final layer of noodles and top noodles with remaining marinara sauce. Sprinkle mozzarella cheese and Parmigiano-Reggiano cheese over the top. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove the aluminum foil and continue baking lasagna until cheese is browned and beginning to bubble, about 15 minutes more.

EASY SUMMER LASAGNA

Steps:

• Preheat oven to 450 degrees F. Grease a 13 x 9 x 2-inch baking pan, set aside.
• Slice the eggplant and zucchini in ½ -inch slices. Layer on two baking sheets and coat both sides of the vegetables with cooking spray. Roast for about 40 minutes.
• Reduce the oven temperature to 375 degrees F.
• Meanwhile, in a medium bowl, mix together the ricotta and/or cottage cheeses, eggs, Parmesan, nutmeg and garlic powder. To assemble: spread a thin layer of sauce over the bottom of the prepared pan. Cover with a layer of pasta. Spread ⅓ of the ricotta mixture on top of pasta. Sprinkle ¼ of the mozzarella over the ricotta. Spoon ⅓ of the roasted vegetables on top. Top with ½ cup of tomato sauce and continue the assembly as directed until you have 4 layers of pasta and 3 layers of filling. Spread the remaining sauce on top and sprinkle with the remaining mozzarella cheese. Cover the pan with aluminum foil and bake for 30 minutes.
• Uncover and continue to bake until golden and bubbly, about 15 minutes more. Let stand for 15 minutes before serving.

EASIEST LASAGNA EVER

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined. In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

RECIPE: EASY LASAGNA

Steps:

• In a large skillet over medium heat brown the ground beef with the diced onions. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• Mince garlic clove and add to cottage cheese, mix well.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread a few tablespoons of the sauce mixture. You don't need a lot, just enough to give the bottom a liquid base so your noodles don't stick.
• Start by laying down lasagna noodles to cover the bottom - you may need to get creative and snap noodles in half to fit in spots.
• Cover noodles with ½ of your sauce, ½ your spinach, and all your cottage cheese (see photo below).
• Cover with lasagna noodles.
• On this layer, cover with ½ sauce, ½ your spinach and all your shredded cheese this time.
• Cover with tin foil and bake in 350 oven for 50 minutes.

NO BAKE SUMMER BERRY LASAGNA

Steps:

• For complete instructions, visit the original site at http://omgchocolatedesserts.com/no-bake-summer-berry-lasagna/

BEST EVER EASY LASAGNA

Steps:

• Preheat oven to 375.
• Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
• Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
• Repeat layers till last 3 noodles.
• Top last noodles with remaining sauce, mozzarella, and parmesan.
• For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
• For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.

SUMMER LASAGNA

Steps:

• Combine ricotta, parmesan and 1 tablespoon olive oil, and salt and pepper to taste. Set aside.
• Heat remaining oil in skillet over medium high and add tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl.
• Add zucchini to skillet (with a little more oil if needed). Season with salt and pepper and cook about 5 minutes until tender. Transfer to another bowl.
• Scatter a few tomatoes over four plates. Top with one noodle, a spoonful of ricotta mixture, zucchini and more tomatoes. Repeat layering twice, ending with noodle and tomatoes. Drizzle a little more olive oil on top.
• Garnish with basil and serve.

NO-BAKE SUMMER VEGETABLE LASAGNA

Steps:

• In a small bowl, combine ricotta, Parmesan, and 2 tsp oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
• Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high. Add garlic (minced) and tomatoes (halved); season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 Tablespoon oil, zucchini and squash (sliced thinly) to skillet; season with salt and pepper. Cook, stirring until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil (torn).
• Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, add more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
• While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
• When the vegetables are done cooking, stir the marinara sauce into the skillet.
• Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
• Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
• Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

NO-BAKE SUMMER LASAGNA

Steps:

• In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
• Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

EASY LASAGNA

Steps:

• In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

EASY HOMEMADE LASAGNA

Steps:

• Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
• Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
• Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
• Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, and egg.
• Add 1 cup meat sauce to a 9x13 pan. Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce. Repeat twice more.Finish with 3 noodles topped with remaining sauce.
• Cover with foil and bake 45 minutes.
• Uncover, sprinkle with remaining cheese (2 ½ cups mozzarella cheese and ¼ cup parmesan), and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
• Rest 10-15 minutes before cutting.

NO BAKE SUMMER BERRY LASAGNA

Steps:

• Combine graham cracker crumbs, strawberry jam, melted butter and red food coloring( drop the color directly in melted butter or jam, it will dissolve better).
• Mix until evenly moistened. Press the mixture in the bottom of 13 x 9 x 2 inch dish. Place the crust in the freezer to firm.
• First, make the whipped cream. In a bowl beat chilled heavy cream until soft peaks form. Add powdered sugar and vanilla and continue mixing until really STIFF peaks form. Measure out 1 cup of beaten whipped cream for cheesecake layer. Cover remaining whipped cream and reserve for topping.
• To make cheesecake layer cream together softened cream cheese, powdered sugar, vanilla and softened butter. Mix in 1 cup of whipped cream(do not use soft whipped cream, cheesecake filling have to be thick or it won't hold dense blueberry jello salad layer on top)
• Gently fold in diced strawberries and spread over the crust. Place in the fridge to set.
• To make the blueberry jello salad layer in a large bowl place 6 oz. berry blue Jello gelatin mixture. Pour 1 ¼ cup boiling water and stir for a few minutes until the gelatin dissolved completely. Set aside to cool for 15-20 minutes, then stir in crushed pineapple and blueberry pie filling. Wait until it's cooled to room temperature and soft set, or place in the fridge to speed the process but stir from time to time.
• Spread blueberry jello layer over chilled cheesecake layer. Do not pour warm blueberry jello over cheesecake layer, it will melt it.
• Place in the fridge to chill until jello layer is set completely .
• Top with remaining whipped cream. Before serving arrange fresh berries on top. Melt white chocolate chips, transfer melted chocolate to a ziplock bag, cut off the corner and drizzle over the top of lasagna.
• Store in the fridge.

SUMMER LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
• In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
• Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.