CLASSIC LASAGNA RECIPE BY TASTY
When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.
Provided by Betsy Carter
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
- In a large bowl, mix together the ground beef and marinara sauce.
- In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
- Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
- Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
- Let the lasagna cool for 30-45 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams
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
EASY LASAGNA II
My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!
Provided by Joanie Heger
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g
KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2
KITTENCAL'S FOUR CHEESE LASAGNA
I strongly suggest due to the large amount of cheese filling to use a pan with higher sides or a lasagna pan however you definitely could use a 13 x 9-inch pan but it will be very full, I make this in my lasagna pan --- you will most likely have some sauce left over so just freeze for another time, this sauce freezes very well --- the secret to great lasagna starts with a great sauce and lots of it, so don't be shy to use lots of sauce --- this sauce *must* be made a day ahead which not only allows the flavors to blend and improve but also is a big time saver, it may even made up to 5 days ahead the longer refrigeration time the better the sauce will be, also to save some time an to blend the flavors I suggest to mix up the cheese filling a day ahead, so all you have left to do is boil the pasta and layer the lasagna --- although the recipe states to use only 16 noodles but will depend on the size of pan you are using, I always cook more just in case some of the noodles happen to crack while boiling --- the complete recipe may be layered in the pan, covered and refrigerated for up to 24 hours in advance --- since the tomato sauce is spread on top of the mozzarella cheese, I strongly advise to use only sliced for the layering, if you use shredded you will need to dollop the sauce on top then carefully spread --- prep time for this recipe does not include making the sauce --- you may adjust the noodles to the size of your pan, and also the sauce amounts may be adjusted to taste, the spinach may be doubled if desired, also one pound fresh sliced mushrooms may be added to the tomato sauce :)
Provided by Kittencalrecipezazz
Categories Meat
Time P1DT40m
Yield 12 serving(s)
Number Of Ingredients 27
Steps:
- Prepare this sauce a day ahead.
- For the MEAT SAUCE; in a large heavy pot cook the sausage meat with crushed chili flakes and onion until the meat is lightly browned breaking up the meat while cooking; drain any fat from the sausage meat.
- Add in garlic, basil and oregano; cook stirring for about 3 minutes.
- Add in tomato paste; cook stirring with a wooden spoon for 2 minutes.
- Add in crushed tomatoes, tomato sauce, water, 1 tablespoon salt, black pepper and 1 tablespoon sugar; bring to a boil over medium heat, stirring constantly.
- Reduce the heat to low and simmer uncovered for about 2 hours stirring occasionally and adjusting the salt and sugar to taste.
- Cool sauce to room temperature and refrigerate overnight or up to 5 days.
- For the CHEESE FILLING; heat oil in a skillet over medium heat.
- Add in onion with dried Italian seasoning and saute until just lightly browned, about 4-5 minutes (adding in the fresh garlic after the last 2 minutes (do not brown the garlic).
- To the bowl add in ricotta cheese, Parmesan cheese, mozzarella cheese, soft cream cheese, eggs, seasoned salt and black pepper; mix well to combine (at this point you may cover and refrigerate for 24 hours).
- In a large pot of boiling salted water cook the lasagna noodles until they are just al dente (do not over cook the noodles as they will cook more in the oven, cooking time for the noodles should be a little less time than stated on the box).
- Carefully remove the noodles then place into a large bowl of very cold water, shake off any excess water before layering in the dish.
- Grease a large pan with high sides or a lasagna pan.
- TO ASSEMBLE; spread about 2-1/2 to 3 cups meat sauce evenly to cover the bottom of the pan (I just use 2 ladles full it will depend on the size pan that you use).
- Over the meat sauce, going lengthwise down the dish arrange 6 noodles overlapping slightly, then place 2 noodles at the end of the dish going the other way cutting off one end to fit in the dish.
- Spread HALF of the ricotta mixture over the noodles (the ricotta does not have to cover completely, it will depend on how large your pan is).
- Top the ricotta with a THIRD of the mozzarella slices, then spoon about 3 cups sauce over the slices.
- Repeat the layers using 8 noodles, remaining HALF of ricotta mixture, 1/3 of the mozzarella cheese slices and 3 cups sauce on the top of the cheese slices (do not add on the remaining mozzarella cheese until the end of baking).
- If your pan is very full then I advise to place onto a large baking sheet to catch any spills.
- Cover with foil and bake at 375°F for 1-1/2 hours or until the ricotta cheese mixture is set and firm and the lasagna is bubbling hot.
- Remove from oven and top with remaining mozzarella slices then 1/2 cup Parmesan cheese; return to oven and bake uncovered until the cheese is melted and bubbly (about 8 minutes).
- For easier slicing allow the lasagna to sit for about at 30 minutes even more.
Nutrition Facts : Calories 776.4, Fat 46.5, SaturatedFat 23.4, Cholesterol 168.3, Sodium 1816.6, Carbohydrate 48.4, Fiber 5, Sugar 12.9, Protein 42.8
KITTENCAL'S EASY LASAGNA
This lasagna is easier than most as there is no pre-cooking the noodles, do not use the no-boil noodles for this just regular lasagna noodles, the no-boil with become too soft with the addition of the water --- this was tested using Classico Tomato and Basil Pasta Sauce, any meatless Classico pasta sauce will do fine or you could use your own favorite brand --- I suggest to prepare the meat sauce up to 2 days ahead this will not only save you time but the flavors will ripen and intensify for a better tasting sauce --- cooking time does not include the meat sauce.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Grease a 13 x 9-inch baking pan.
- In a skillet cook the ground beef with onion until no longer pink; drain fat.
- Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
- Add in pasta sauce; bring to a simmer over medium heat stirring.
- Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
- Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
- TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
- Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
- Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
- Top with remaining 3 noodles then remaining 1/3 meat sauce.
- Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
- Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
- Place onto a baking sheet to prevent any spills (your pan will be very full).
- Set oven to 350 degrees F (oven rack set to bottom position).
- Cover tightly with a double layer of foil and bake for 45 minutes.
- Uncover and bake an additional 10-15 minutes.
- Allow to stand for 20 minutes before serving.
Nutrition Facts : Calories 617.5, Fat 38.7, SaturatedFat 21.6, Cholesterol 192, Sodium 494.6, Carbohydrate 25.8, Fiber 1.1, Sugar 2.1, Protein 40.2
KITTENCAL'S PARMESAN GARLIC BREAD OR GARLIC TOAST
For a nice change substitute finely shredded white cheddar cheese for the Parmesan cheese and fresh chopped chives for the parsley and also you could add in 1/4 cup mayo in with the butter mixture :)
Provided by Kittencalrecipezazz
Categories Breads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 375°F.
- ** FOR GARLIC BREAD; cut slices down the length of the bread about 1-inch intervals without cutting all the way through.
- In a bowl, combine the softened butter with garlic, parsley and Parmesan cheese; mix well to combine.
- Spread the butter/garlic mixture between bread slices, and then on the top of the loaf (you may sprinkle more Parmesan cheese on top of the loaf if desired).
- Wrap the bread in heavy-duty foil leaving the top partially uncovered.
- Bake until heated through (about 15 minutes).
- ** FOR GARLIC TOAST; slice the bread into slices, then spread the garlic butter mixture over the top of each slice of bread, then sprinkle more Parmesan cheese over the top of each slice or you can sprinkle shredded cheddar cheese on top in place of the Parmesan.
- Place onto a baking sheet and bake (350 degrees F) until lightly toasted to desired doneness.
- Serve warm.
- TO MAKE AHEAD: Combine all ingredients (except the bread) store covered in refrigerator for up to 3 days or freeze in a covered container ----- this bread can be made without the addition of the Parmesan cheese if desired, but of course it's better with the cheese!
Nutrition Facts : Calories 947.1, Fat 27.7, SaturatedFat 15.8, Cholesterol 61, Sodium 1556.1, Carbohydrate 145.3, Fiber 6.2, Sugar 6.6, Protein 30.5
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- In a bowl combine all cheese filling ingredients until well blended; cover and and refrigerate 1-3 days to blend the flavors. Do NOT soak the sheets in cold water first as stated on the package.
- Grease a high-sided lasagna pan (about 13 x 9-inch) must have high sides this will not fit into a regular 13x9 pan.
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