Kims Lasagna Recipes

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DAVE GROHL'S BADASS LASAGNA



Dave Grohl's Badass Lasagna image

Dave Grohl shared this family favorite with me, and it's the best lasagna I have ever tasted! I make mine dairy free by swapping out the butter for 4 extra tablespoons of olive oil and the mozzarella and Parmesan with vegan alternatives.

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 17

6 tablespoons olive oil
4 tablespoons lightly salted butter, plus more for greasing the pan
3 small onions, finely chopped
4 cloves garlic, minced
3 stalks celery, finely chopped
2 carrots, peeled and finely chopped
2 bay leaves
2 1/2 pounds plant-based ground beef alternative
3 tablespoons tomato paste
7 ounces marinara sauce or tomato passata
1 1/2 cups red wine
1 1/2 cups vegetable broth
4 pinches ground nutmeg
Sea salt and freshly ground black pepper
9 no-boil lasagna sheets
14 ounces whole milk mozzarella, coarsely grated
2 ounces grated Parmesan

Steps:

  • Heat the oil and butter in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes. Add the garlic, celery, carrots and bay leaves and cook, stirring frequently, until soft, about 10 minutes.
  • Turn the heat up to medium-high. Add the plant-based ground beef alternative and break up with a fork if necessary. Add the tomato paste and marinara sauce and cook until bubbly, about 2 minutes.
  • Splash in the red wine and cook until it has evaporated. Remove the bay leaves, then pour in the broth and add the nutmeg, 3 pinches of salt and a sprinkle of pepper.
  • Simmer uncovered, stirring occasionally and adding a splash of water if dry, until the sauce has darkened and thickened and all the flavors have infused, about 2 hours.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C) with a rack in the center. Grease an 8-by-12-inch broiler-safe baking dish or lasagna pan with butter.
  • Spoon a thin layer of sauce into the bottom of the pan. Top with a layer of 3 pasta sheets, followed by a third of the remaining sauce and a third of the mozzarella and Parmesan. Repeat the layers with the pasta, sauce and cheeses twice more until you have 3 layers in total.
  • Cover the dish with aluminum foil and bake until the lasagna is bubbling and the cheese is melted, about 25 minutes.
  • Remove the foil and turn the oven to broil, keeping the lasagna on the center rack. Cook to crisp the top, being careful not to let it burn, 10 to 15 minutes more.
  • Let cool for 15 minutes. Then it's ready to eat.

KIM'S LASAGNA



Kim's Lasagna image

After years of tweaking this recipe, I've finally got it to where I want it. Everyone raves about this lasagna just the way it is, although I'll probably never stop tweaking it!

Provided by bbypookins

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 10

Number Of Ingredients 24

1 pound bulk Italian sausage
1 pound ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (8 ounce) cans tomato sauce
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can Italian-style crushed tomatoes
2 (6 ounce) cans tomato paste
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
½ teaspoon fennel seeds
½ cup grated Parmesan cheese
12 lasagna noodles
1 egg
1 (15 ounce) container ricotta cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
1 pinch ground nutmeg
1 (16 ounce) package shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided

Steps:

  • Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.
  • Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.
  • Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
  • Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes. Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 594.3 calories, Carbohydrate 43.4 g, Cholesterol 115 mg, Fat 29.1 g, Fiber 4.6 g, Protein 41.2 g, SaturatedFat 13.9 g, Sodium 1897.5 mg, Sugar 9.6 g

SPINACH-ARTICHOKE LASAGNA



Spinach-Artichoke Lasagna image

Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.

Provided by Eric Kim

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup olive oil
1 (14-ounce) can artichoke hearts, coarsely chopped and well drained
1 (5-ounce) package baby spinach
Salt and black pepper
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups half-and-half (or 2 cups each whole milk and heavy cream)
Freshly grated nutmeg
12 dry lasagna noodles (10 to 12 ounces)
8 ounces cottage cheese (heaping 3/4 cup)
1/2 cup grated Parmesan (2 ounces)
1 large egg
1 cup shredded low-moisture mozzarella cheese (4 ounces)

Steps:

  • Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
  • Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
  • Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
  • Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
  • Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
  • Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.

MOM'S BEEF LASAGNA



Mom's Beef Lasagna image

This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. -Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

1 pound ground beef
2 garlic cloves, minced
1-1/2 cups water
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 to 1 envelope onion soup mix
1 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon pepper
9 lasagna noodles, cooked and drained
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
2 cups grated Parmesan cheese

Steps:

  • In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 367 calories, Fat 18g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

LASAGNA DELLA CASA



Lasagna della Casa image

This dish has a special place in my heart from my childhood. The layers of flavor and care make it a dish your family and friends will remember and repeatedly request. Don't be intimidated by the long cooking time-the work can be spread out over a couple of days. This is the best and last lasagna recipe you'll ever need.

Provided by Michael Tusk

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 24

1 large carrot
1 large red onion
1 rib celery
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
3 ounces pancetta or high-quality bacon, several thick slices
8 ounces Italian sausage, removed from the casing
12 ounces ground veal or beef
1 1/4 cups dry white wine
28 ounces can peeled tomatoes, puréed, preferably the Italian San Marzano variety
water or chicken stock, as needed to thin out the sauce
kosher salt
Freshly ground black pepper
1 1/3 cups "00" pasta flour, "double zero" pasta flour is very finely ground, like a powder
1/3 cup all-purpose flour, plus additional to dust pasta sheets
kosher salt
5 large egg yolks
1 large egg
1 tablespoon extra-virgin olive oil, plus additional for brushing pasta sheets
Semolina flour, optional, for dusting pasta sheets
1/2 cup Parmigiano-Reggiano, freshly grated
4 tablespoons unsalted butter
4 Tbsp s all-purpose flour
1 quart whole milk, chilled

Steps:

  • Ragù: Peel and finely mince the carrot. (Optional: use a Japanese mandoline to make thin, even slices before mincing.) Peel and finely mince the red onion. Finely mince the celery rib. Together, these ingredients make up the soffritto base of the ragù.
  • Warm the olive oil and butter in a large (6-quart) saucepan over medium-low heat. Add the carrot, celery and onion. Gently cook the soffritto until it is deeply browned, about 15-20 minutes. (This may take up to 45 minutes!)Mince the pancetta. Remove the sausage from its casing; add the pancetta, sausage, and ground veal to the saucepan. Increase the heat to medium, break up the sausage and veal with a wooden spoon, and cook until the meats are evenly browned and beginning to stick to the bottom of the pan, about 10-15 minutes.Add the wine and cook until it has reduced completely, making sure you scrape up anything stuck to the bottom of the pan. Add the tomato and bring the sauce to a gentle simmer. Lower the heat and simmer the sauce for at least 3 hours, until the flavors meld and the meats are completely tender. Add stock or water, as needed, if the sauce begins to dry out and stick to the bottom of the pot.
  • Pasta: While the ragù simmers, make the pasta sheets and bechamel sauce. (We recommend these handmade pasta sheets, but the lasagna is still very delicious with store-bought noodles.) On a wooden cutting board or clean kitchen counter, combine the two flours and a pinch of salt. Make a well in the center and add the egg yolks and whole egg. Whisk together gently with a fork, then slowly cut the dry ingredients into the wet mixture. Add the olive oil and some water, if necessary, to the well. Working from the center, continue until all the wet ingredients have been incorporated into the dough. (There may be some extra flour that can be discarded, depending on the consistency of the wet ingredients.) After the dough has come together into a mass, knead until it is shiny and uniform in texture, about 5-7 minutes. Kneading activates the gluten and gives the pasta a silky, firm bite. Wrap the dough in plastic wrap and allow it to rest for at least 1 hour, until you are ready to roll your pasta. (The pasta dough can be made several days in advance, and kept in the refrigerator.)
  • After the dough has rested, remove the plastic wrap and temper the dough with a rolling pin or your hands. Using a pasta maker, roll the dough out several times on the thickest setting. Adjust the setting to a medium thickness; continue rolling on increasingly thinner settings until the pasta is medium-thin in thickness. (If the thinnest setting on your machine is 9, roll it to 7; if the thinnest setting on your machine is 1, roll it to 3.) Check the thickness of the pasta by blanching a small piece in boiling water. Trim the sheets into 5" x 10" rectangles and dust lightly with all-purpose or semolina flour, to prevent sticking. Cover with plastic wrap and set aside until ready to blanch.
  • The quicker alternative method for pasta sheets: In a standing mixer fitted with a paddle attachment, combine the flours and salt, make a well in the dry ingredients, add the whole egg and egg yolks, and slowly work the dough with the mixer. Add the olive oil and water, if necessary, and slowly knead the dough with the paddle. Once the dry ingredients are fully incorporated, continue to knead the dough with the paddle, 1-2 minutes. Wrap and rest in the same manner as the above.
  • Fill a large stock pot with water, season with a generous cup of salt and bring to a rolling boil over high heat. Prepare a large bowl with ice water. With a large slotted spoon or mesh strainer, gently lower the pasta sheets, one at a time, into the boiling water. Blanch the sheets for about 45 seconds, until cooked to al dente. Place each sheet of pasta in the ice water. Spread out wax paper or plastic wrap and brush lightly with oil. Once the pasta has cooled completely, remove the pasta from the ice water, gently pat dry and spread onto the prepared wax paper or plastic wrap. The pasta sheets can be refrigerated for up to 4 hours.
  • Bechamel: Heat a medium (4-quart) saucepan over low heat. Melt the butter. Add the flour and mix until the flour is evenly absorbed. Continue to stir and cook until the flour begins to thicken and bind with the butter, about 1-2 minutes. Using a whisk, add the cold milk, a little at a time, until all of it has been incorporated. Bring to a simmer, lower the heat, and cook until the sauce is smooth and thick enough to thoroughly coat the back of a spoon, about 10 minutes. The bechamel sauce can be made several days in advance and kept in the refrigerator.
  • After about 3 hours, check the ragù sauce and season with salt and freshly ground black pepper as necessary. Have the bechamel sauce warm and easily spreadable, and the pasta sheets in easy reach. Preheat the oven to 350 degrees F. In a medium (7" x 11") baking dish or lasagna pan, spread a small amount of bechamel on the bottom. Gently lay a sheet of pasta on top. Spread about a quarter of the ragù sauce on the pasta. Add another sheet of pasta, another layer of bechamel sauce, a sprinkle of Parmesan, and another quarter of the ragù sauce. Repeat the order of the layers, finishing with a layer of pasta spread with bechamel sauce and sprinkled with Parmesan. (The assembled, unbaked lasagna can be made in advance and either refrigerated or frozen, until ready to bake.) Cover with foil and bake for about 45 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown and bubble. Remove the lasagna from the oven, and let it rest briefly before serving.

THE BIG LASAGNA



The Big Lasagna image

Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don't have the time to make each component or can't find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you'll find that it's grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)

Provided by Samin Nosrat

Categories     dinner, casseroles, noodles, pastas, project, main course

Time 2h30m

Yield One 9-by-13-inch lasagna (8 to 12 servings)

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil (if using fresh spinach)
1 pound fresh mature spinach, washed and ends trimmed, 1 pound baby spinach, or 1 1/2 cups frozen spinach, thawed
Fine sea salt
2 pounds whole-milk or part-skim ricotta (about 4 cups)
6 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (2 cups)
3 ounces freshly grated Parmesan, Asiago or Grana Padano (1 heaping cup)
20 large fresh basil leaves (from 1 bunch), finely chopped (about 3/4 cup), 2 tablespoons finely chopped fresh Italian parsley or chives, 1 teaspoon finely chopped fresh thyme or marjoram or 1 teaspoon dried Italian seasoning
1/2 cup unsalted butter (1 stick)
1/2 cup all-purpose flour
4 cups whole milk
Fine sea salt
Freshly ground black pepper
Ground nutmeg (optional)
4 1/2 cups Simple Tomato Sauce or 32 ounces store-bought marinara sauce (preferably without added sugar)
Fine sea salt
1 recipe Homemade Lasagna Sheets, 16 fresh store-bought lasagna sheets, 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges) or no-boil noodles (boiled until al dente)
1 1/2 ounces grated Parmesan, Asiago or Grana Padano (1/2 cup)
3 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (1 cup)

Steps:

  • Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.
  • While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.
  • Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)
  • Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform - the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.
  • Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You'll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)
  • Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.
  • If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.
  • Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.
  • Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water's surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.
  • Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.
  • Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They'll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.
  • Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.
  • Spread about 1/3 of the tomato sauce over next layer and cover with pasta.
  • Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.
  • Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)
  • For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.
  • After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.
  • Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

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From kimzampogna.com


KIM'S LASAGNA - RECIPE | COOKS.COM
2013-08-25 1 (1 lb.) box lasagna noodles 1 1/2 lbs. lean ground beef 1 lg. jar any flavor Classic spaghetti sauce 1 (6 or 8 oz.) container ricotta cheese …
From cooks.com


KIM'S LASAGNA - THE FAUX MARTHA
2011-08-17 Brown ground beef and drain. Stir in pasta sauce and let simmer for 5 minutes. In a mixing bowl, combine ricotta cheese, egg, and oregano. Mix well. In an ungreased 9×13 baking pan, layer: 2 cups of meat sauce, half of lasagna noodles, half of ricotta cheese mixture, and half of mozzarella cheese. Repeat.
From thefauxmartha.com


KIM'S LASAGNA - CRECIPE.COM
Kim's Lasagna . A big baked lasagna features Italian sausage, ground beef, and 3 kinds of Italian cheeses plus a homemade red sauce for a family-pleasing dinner that's great for a big group or for company. Visit original page with recipe. Bookmark this recipe to cookbook online. Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over …
From crecipe.com


KIDS EXTRA EASY LASAGNA | RECIPE | EASY LASAGNA, KIDS ... - PINTEREST
My oldest daughter has been making this lasagna since she was 7 years old and does most of the steps on her own, with just a little assistance from us when she needs it. When the lasagna is done, it will be bubbly, hot, and super juicy. Letting it sit at room temperature allows it to cool enough to eat and for the pasta to absorb the extra juices.
From pinterest.com


55 CHEESY, GOOEY LASAGNA RECIPES TO TRY TONIGHT - TASTE OF HOME
2016-10-13 The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. —Lisa Sheets, Carmel, Indiana. Go to Recipe. 45 / 55.
From tasteofhome.com


KIM'S LASAGNA | RECIPESTY
Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
From recipesty.com


CLASSIC LASAGNA RECIPE - HOW TO MAKE LASAGNA - DELISH
2022-01-07 Directions. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and …
From delish.com


HOMEMADE LASAGNA WITH BECHAMEL + VIDEO | KEVIN IS COOKING
2021-11-09 Bechamel Sauce (white sauce) Warm the milk in a saucepan or microwave in measuring cup. In a medium sauce pan melt equal parts butter and then the flour. Whisk the flour and butter together and allow to simmer on low to cook the flour 1-2 minutes. The lightest (white color) roux will be slightly puffed.
From keviniscooking.com


KIM'S LASAGNA
Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes. Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined. Preheat oven to 375 degrees F (190 degrees C). Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 ...
From recipeler.com


MOM’S CLASSIC LASAGNA - HIDDEN PONIES
2012-11-28 In small bowl, mix together egg, cottage cheese, Parmesan cheese, 1 tbsp. oil and 1 tsp. salt. Spread half of the meat sauce in bottom of 9”x13” baking dish. Cover with 4 of the noodles. Spread all of the cottage cheese mixture over the noodles, then cover with remaining noodles. Top with remainder of the meat sauce. Bake at 350º for 45 ...
From hiddenponies.com


EASY DINNER RECIPES, ROAST BEEF LASAGNA, 4 INGREDIENTS, KIM
http://www.4ingredients.com.au/ - Easy Dinner Recipes, Roast Beef Lasagna, 4 Ingredients, Kim McCosker. This simple and easy to make Roast Beef Lasagna from ...
From youtube.com


RECIPES — ERIC KIM
Creamy Doenjang Pasta. Shrimp Fried Rice. Spinach-Artichoke Lasagna. Chamomile Tea Cake With Strawberry Icing. Cookies-and-Cream Pavlova. Maple Milk Bread. Creamy Broccoli Soup. Crispy Yangnyeom Chickpeas With Caramelized Honey. Bacon and Onion Pasta.
From erickim.net


CINDY'S BEST LASAGNA RECIPE | RECIPE | BEST LASAGNA RECIPE, LASAGNA ...
These oven-baked sliders are perfect for a family dinner or a stay-at-home double date. First, layer bacon, turkey, and cheddar cheese onto Martin’s 12-Sliced Potato Rolls, and dress with ranch dressing for a club-style sandwich.
From pinterest.ca


MEXICAN LASAGNA | KIM'S HEALTHY EATS
2015-01-31 Preheat oven to 375 degrees. Lightly grease a casserole dish and set aside. In a large skillet add ground chicken and cook until no longer pink. Add chili powder and cumin. Add diced onions and peppers and saute for another 3 minutes. Add black beans, diced tomatoes and 3/4 of the jar of salsa to skillet and mix to combine.
From kimshealthyeats.com


KIM'S LASAGNA - NONONSENSE.RECIPES
Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes. Step 3 Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.
From nononsense.recipes


BEST CAJUN CHICKEN LASAGNA RECIPE-HOW TO MAKE CAJUN
2017-01-03 Make sauce: To skillet over medium heat, add butter. Once melted, sprinkle with Cajun seasoning and flour and cook 1 minute. Whisk in milk and let simmer until thick and creamy, about 3 minutes ...
From delish.com


KIM'S LASAGNA - PRINTER FRIENDLY - FLIPBOARD
2019-05-21 allrecipes.com - Recipe By:bbypookins "After years of tweaking this recipe, I've finally got it to where I want it. Everyone raves about this lasagna just the way it … Landscape version of the Flipboard logo. Open in app; Sign up. Log in; Scott . flipped into Recipes . Icon version of the Flipboard logo. Kim's Lasagna - Printer Friendly allrecipes.com. Recipe …
From flipboard.com


EASY HOMEMADE HAMBURGER HELPER LASAGNA RECIPE
2022-03-23 1/4 Tsp Salt. 1/4 Tsp Pepper. Instructions. In a large skillet, brown the ground beef. Drain the grease from the pan & add the chicken stock, tomato paste, onion powder, basil & sugar. Stir while bringing to a simmer. Reduce the heat to low & add the cream & noodles. Summer on low for 8-10 minutes covered.
From twokidsandacoupon.com


TRADITIONAL & EASY LASAGNA RECIPES - SHOPPING KIM
2022-04-11 Instructions. Brown ground beef in a large skillet until no longer pink. Add pasta sauce. Simmer until heated through. Meanwhile, bring 5 qts of water and 1 Tsp salt to a full rolling boil in a large stock pot.
From shoppingkim.com


VEGAN LASAGNA RECIPE - KATHY'S VEGAN KITCHEN
2021-12-22 PREPARING LASAGNA. Cook noodles according to package instructions or use no-boil kind. Preheat oven to 375 degrees. In a 9x13 inch pan, spread a thin layer of marinara sauce on the pan's bottom. Not only does this prevent sticking, but it also makes it, so you don't have to use oil or spray.
From kathysvegankitchen.com


HEALTHIER LOW CARB LASAGNA RECIPE +VIDEO • COOKING WITH KIM
First, thinly slice your zucchini and set aside on a paper towel. Next cook 4 noodles to package directions (this is for 2 ramekins if using a regular pan, use the amount needed for top and bottom layer). Heat a non-stick skillet to medium high heat and spray with spray pam. Preheat oven to 350- 375. Add your onions and mushrooms and cook until ...
From kimabbagehart.com


DAIRY-FREE LASAGNA RECIPE - DR. BEN KIM
2018-04-29 Pre-heat the oven to 400 degrees F (about 205 degrees Celsius). 5. To assemble lasagna, lightly grease the inside of a casserole dish with olive oil - an 8 by 8 dish works well for the quantities listed. Transfer about half a cup of marinara sauce to the casserole dish and use a spoon to distribute into an even layer.
From drbenkim.com


CLASSIC ITALIAN LASAGNA RECIPE | MEL'S KITCHEN CAFE
2021-05-06 Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside. In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon.
From melskitchencafe.com


SPRINGFORM PAN RECIPES | ALLRECIPES
10 Lemon Chicken Soup Recipes That Are Full of Citrus Flavor Lemon juice adds bright flavor to these comforting chicken soups. In this collection of our best lemon chicken soup recipes, you'll find traditional favorites (such as Greek avgolemono soup, which is thickened to velvety perfection with egg yolks) and fun new ideas (from restaurant-inspired copycats to shortcut ideas made …
From allrecipes.com


THE EASIEST NO BOIL LASAGNA RECIPE - EXQUISITELY UNREMARKABLE
2019-05-31 1. I start by washing the tomatoes. Next, I chop them up and toss them into the blender with some onions, garlic, a dash of olive oil and oregano. Then I hit blend. 2. I line the bottom of a baking dish with some of the sauce, lay down three strips of lasagna and layer on a mixture of ricotta and mozzarella.
From exquisitelyunremarkable.com


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