BUNDT PAN LASAGNA
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
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
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
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
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
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
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
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
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
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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- Basic Lasagna With Meaty Sauce. Lasagna is the perfect dish to make when serving a crowd because it can be made in advance and just about everybody loves it.
- Italian Sausage Lasagna. Traditional Italian sausage lasagna is a family favorite lasagna recipe for so many people. Super easy and satisfying for a crowd, it's sure to be a hit with your family, too.
- Chef Michael Symon's Pierogi Lasagna. Celebrity Chef Michael Symon is a Food Network favorite, a James Beard Foundation Award winner, a cookbook author, and the owner of several restaurants in Cleveland and Detroit.
- Mexican Green Lasagna. Next time you can’t decide whether you feel like Mexican or Italian food for dinner, go for this delicious Mexican lasagna that serves up the best of both worlds.
- Instant Pot Lasagna. This instant pot lasagna recipe is prepared with ground beef, mozzarella and Parmesan cheeses, marinara sauce, and no-boil noodles like traditional oven-baked lasagna.
- Creamy Venezuelan-Style Lasagna. If you love a creamy lasagna with loads of delectable white sauce, this is the recipe for you. Traditional Venezuelan lasagna (also called Pasticho) is a deliciously decadent version of lasagna made with tubular pasta, ground beef, tomatoes, dried herbs and plenty of creamy bechamel sauce.
- Whole Wheat Vegetarian Spinach Lasagna. Make your vegetarian lasagna a little bit healthier by using this recipe, which calls for whole wheat lasagna noodles and fiber-packed spinach.
- 3-Cheese Butternut Squash and Mushroom Lasagna. The autumnal flavors of sweet roasted butternut squash, hearty sautéed mushrooms, ricotta, Gruyere and Parmesan cheeses combine in this comforting and satisfying version of lasagna that's perfect for weekend dinners.
- Lasagna With White and Red Sauce. The white and red sauce takes the place of ricotta cheese in this rich and flavorful recipe that's perfect for making ahead on the weekend and serving to your family all week long.
- Gluten-Free Zucchini Lasagna. For a low-carb, gluten-free take, use this zucchini lasagna recipe. It includes everything that's great about lasagna, including ricotta, Parmesan, and mozzarella cheeses.
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