Hot N Spicy Lasagne Recipes

SPICY LASAGNA SKILLET DINNER

Steps:

• Fill a large saucepan three-fourths full with water; bring to a boil. Add pasta from lasagna dinner; cook, uncovered, 10-12 minutes or until tender., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in spaghetti sauce, salsa, seasonings, and contents of seasoning packet from lasagna dinner. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. , Drain pasta. Add to tomato mixture; toss to coat. Sprinkle with cheese; let stand, covered, until cheese is melted. Freeze option: Freeze cooled pasta mixture and cheese in separate freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a skillet, stirring occasionally and adding a little water if necessary. Remove from heat. Sprinkle with cheese; let stand, covered, until cheese is melted.

SPICY LASAGNA

Steps:

• In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
• Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
• Simmer, uncovered, 30 minutes stirring occasionally.
• Cook lasagna according to package directions and drain well.
• In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
• Place half the noodles in a greased 13 x 9 baking dish.
• Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
• Repeat layer.
• Bake uncovered in 375 degree oven for 30 minutes.
• Let stand 10 to 15 minutes before serving.

HOT 'N' SPICY LASAGNE

Steps:

• Heat up some oil in a large frying pan and fry bacon lardons until crisp. Reduce the heat slightly and add the onions, celery, carrots, pepper and garlic, and fry for about 10 minutes until the vegetables have softened.
• Increase the heat again and add the mince. Fry until the mince has browned all over, stirring continuously.
• Pour in the tinned tomatoes, add the bay leaves, mixed herbs, stock cube, wine and cherry tomatoes. Mix well and stir in the chopped chillies, including seeds, and mix everything together.
• Bring to a gentle boil and reduce heat. Cover and leave to cook for around an hour or so, until thickened, stirring occasionally.
• While the bolognese is cooking, pour milk into a saucepan. Pierce each onion halve with 2 cloves. Place the onion and bay leaves in the saucepan and bring to the boil. Once boiling, remove from heat and allow to infuse for 20-25 minutes.
• In another pan, melt the butter and stir in the flour. Continually stir until a paste forms. This is called a roux. Cook this for around 2 minutes.
• After the milk has been infusing for 20-25 minutes, remove the onion and bay leaves. Slowly add the milk to the roux, continuously stirring. Cook for around 10 minutes until the white sauce thickens.
• In a lasagne dish, layer up the lasagne with a layer of the bolognese followed with the pasta sheets, top with white sauce and more pasta sheets. Again, to with a layer or bolognese, pasta sheets, white sauce, pasta sheets. Finish with a final layer of the bolognese, pasta sheets, white sauce and top with the grates cheese.
• Place lasagne on the centre shelf of the oven, pre heated to 185°C, and bake for 30 minutes.
• Dish the lasagne up and serve with a side salad.

SPICY SAUSAGE LASAGNA

Steps:

• Preheat oven to 350 degrees F. Lightly butter a 9-by 13-inch baking dish.
• Melt the butter in medium skillet over medium heat. Add the flour and stir with a wooden spoon until lightly toasted, about 2 minutes. Whisk in the milk and bring to a boil while stirring. Add the garlic, reduce the heat to maintain a simmer and continue to cook, whisking occasionally until thick, about 20 minutes. Stir in the nutmeg and 1 teaspoon salt.
• Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions for al dente. Drain and lay out on a cutting board so they don't stick to each other.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon until browned and cooked through, about 5 minutes. Add the spinach, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the spinach is dry. Remove from the heat and stir in the basil.
• Toss the mozzarella and Parmesan together in a small bowl. Remove the garlic from the cream sauce. Cover the bottom of the prepared dish with 3 noodles. Top with 1/4 cup of the cheese mixture, 3/4 cup marinara, 1/2 cup cream sauce and 1/3 of the sausage mixture. Repeat the layers until all the noodles have been used. Top the final sausage layer with the remaining cream sauce, marinara and cheese, making sure the edges of the noodles are covered. Bake until bubbly, about 45 minutes. Let lasagna stand for 10 minutes before slicing. Garnish with more basil if using.
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SPICY ONE-SKILLET LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
• Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
• Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.

GORDO'S BEST OF THE BEST LASAGNA

Steps:

• 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 and rinse in cold water.
• Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir tomato basil sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, sea salt, and pepper into sausage mixture. Bring to a simmer; reduce heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir ricotta cheese, Parmesan cheese, Cheddar cheese, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.
• Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles and spread the ricotta mixture over the noodles. Spread a layer of tomato sauce over the ricotta and a layer of noodles over the tomato sauce. Repeat the layering procedure 1 more time. Spread remaining sauce over the final layer of noodles and top with mozzarella cheese. Cover baking dish with aluminum foil.
• Bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and bake until cheese is golden, about 10 minutes more. Cool for 10 minutes before serving.