EASY LASAGNA I
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
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
MOM'S SEAFOOD LASAGNA
Growing up, I always loved when my mom made this lasagna. I changed a couple of things-no-boil lasagna noodles make assembly much faster. Also, I like the nutty, robust flavor of Romano cheese, so I added that, too.
Provided by Kardea Brown
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
- Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
- Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
- Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
- Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
- Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
- Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.
"IN THE ARMY NOW" LASAGNA
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 100 portions (5 pans)
Number Of Ingredients 16
Steps:
- Cook beef in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
- Add onions, saute 3 minutes. Add pepper, oregano, thyme, red pepper, garlic, and basil, and cook 5 minutes longer. Add tomatoes and tomato paste to meat mixture. Blend well, simmer 1 hour. Skim off excess fat. Set aside.
- Combine eggs, cheeses, and parsley. Mix well and place in shallow pans, refrigerate.
- Preheat a convection oven to 300 degrees F and set fan on high with closed vent, or heat a regular oven to 325 degrees F.
- In 5 large baking dishes, place 2 1/2 cups meat sauce. Top with noodles in rows. Top with 3 1/2 cups chilled filling. Top with 1 quart meat sauce, more noodles and 3/12 cups chilled filling. Top again with 1 quart meat sauce, noodles, placed in rows and 1 quart meat sauce. Sprinkle 1 ounce Parmesan over each pan.
- Cover pans and cook for 1 hour. Uncover and bake for 10 to 15 minutes. It may take slightly longer in the oven if not using a convection oven.
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