Lasagna Bundles Recipes

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BUNDT PAN LASAGNA



Bundt Pan Lasagna image

With lots of crispy edges, a luscious, creamy filling and extra sauce in the middle for spooning, our bundt pan lasagna puts a fresh twist on a classic comfort dish. Impressive enough for guests, but easy to assemble and serve.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the bundt pan
Kosher salt
15 lasagna noodles (from a 1-pound package)
1 tablespoon olive oil
1 pound ground beef
2 cloves garlic, finely chopped
1 small onion, finely chopped
One 24-ounce jar marinara sauce
One 10-ounce box frozen chopped spinach, thawed
One 16-ounce container whole-milk ricotta
1/2 cup grated Parmesan, plus more for topping
2 large eggs
1 pound thinly sliced fresh mozzarella
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F. Spray a 10-cup bundt pan with cooking spray. Line a baking sheet with a clean kitchen towel or paper towels.
  • Bring a large pot of salted water to a boil. Cook the lasagna noodles to al dente according to the package directions. Drain the noodles and spread them flat on the prepared baking sheet to dry completely (you may need to create 2 to 3 layers to fit all of the noodles; put paper towels between each layer).
  • Meanwhile, heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the garlic and onion and continue to cook until the onion is softened, about 3 minutes. Stir in the marinara sauce and 1/2 cup water. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer for 5 minutes. Set aside.
  • Wrap the spinach in a clean kitchen towel and squeeze until very dry. Combine the spinach, ricotta, Parmesan, eggs and 1 teaspoon salt in a bowl and mix thoroughly.
  • Cut 3 of the noodles in half and set aside. Use the remaining 12 whole noodles to line the prepared bundt pan, laying them crosswise and overlapping like a fan, so that one end of each noodle goes up the center tube of the pan and the other end hangs over the edge. Spoon half of the spinach mixture into the bottom, then arrange half of the mozzarella slices on top. Drizzle 1 cup of sauce over everything, then top with the 6 reserved noodle halves so that they overlap. Repeat the layers with the remaining spinach mixture and mozzarella and another 1 cup sauce. Fold over the overhanging ends of the noodles to enclose the lasagna. If the noodles are a little too long and cover the hole of the pan, use kitchen scissors to trim them.
  • Bake until the noodles on top are turning golden brown and starting to crisp up, 45 to 50 minutes. Let rest for 10 minutes, then invert the pan onto a cutting board or serving platter to unmold the lasagna. Reheat the remaining sauce and pour into the center. Sprinkle with the parsley and a little Parmesan. Slice and serve.

BEST LASAGNA



Best Lasagna image

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.

ENCHILADA LASAGNA



Enchilada Lasagna image

Let typical Italian lasagna take a siesta, while this enchilada casserole turns a weekday dinner into a fiesta! Using convenient no-boil noodles adds to the ease of preparation.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 12

1 1/2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
3 cloves garlic, chopped
2 cans (10 oz each) Old El Paso™ enchilada sauce
2 teaspoons ground cumin
1 teaspoon salt
1 egg, beaten
1 1/2 cups cottage cheese
1 can (4 oz) Old El Paso™ whole green chiles, drained, chopped
12 no-boil lasagna noodles
4 cups shredded Mexican cheese blend (16 oz)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
  • Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
  • Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 570, Carbohydrate 36 g, Cholesterol 145 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 6 g, TransFat 1 g

CHICKEN ENCHILADA LASAGNA BUNDLES



Chicken Enchilada Lasagna Bundles image

Make and share this Chicken Enchilada Lasagna Bundles recipe from Food.com.

Provided by Neta7853

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

12 uncooked lasagna noodles
2 (10 ounce) cans enchilada sauce
4 1/2 ounces chopped green chilies
1 medium tomatoes, chopped
2 cups diced cooked chicken
1 cup shredded monterey jack pepper cheese
1/2 cup chopped green onion
1 cup sour cream
1 cup shredded cheddar cheese

Steps:

  • Heat oven to 350 degrees.
  • Grease 13x9 baking dish.
  • Cook noodles as directed on package and drain.
  • Mix enchilada sauce, chilies and tomato.
  • Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
  • Spread about 1/2 cup sauce mixture into baking dish.
  • Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of chicken mixture.
  • Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over bundles. Sprinkle with the Cheddar cheese.
  • Cover and bake 40 to 45 minutes or until hot in center.
  • Heat remaining sauce in saucepan; spoon over bundles. Serve with additional sour cream.

Nutrition Facts : Calories 521.6, Fat 25.2, SaturatedFat 13.6, Cholesterol 88.4, Sodium 906, Carbohydrate 43.9, Fiber 2.9, Sugar 3.9, Protein 29.2

THE BEST LAYERED LASAGNA RECIPE BY TASTY



The Best Layered Lasagna Recipe by Tasty image

Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese

Provided by Matthew Johnson

Categories     Lunch

Yield 12 servings

Number Of Ingredients 21

2 tablespoons olive oil
2 tablespoons butter
1 onion, minced
½ cup large carrot, peeled and minced
½ cup celery stalk, minced
1 lb ground beef
1 lb ground pork
salt, to taste
pepper, to taste
½ cup can of tomato paste
2 cups red wine
4 cups diced tomato
15 oz ricotta cheese
½ cup fresh basil, chopped
1 cup shredded parmesan cheese, plus more to taste
½ cup fresh parsley, chopped
1 egg
salt, to taste
pepper, to taste
1 lb lasagna noodle, cooked
shredded mozzarella cheese

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
  • Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
  • In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
  • In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
  • Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams

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