Lasagna Toss Recipes

WEEKNIGHT LASAGNA TOSS

Steps:

• Brown meat in large saucepan; drain.
• Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
• Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

NOT-SAGNA PASTA TOSS

Steps:

• Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
• Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
• Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
• Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

LASAGNA TOSS

Steps:

• Preheat oven to 350°. In a large skillet, brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove 1 cup meat sauce; set aside. Stir noodles into the remaining sauce. Place half of the noodle mixture in a greased 2-qt. baking dish. Cover with cottage cheese and 1 cup mozzarella cheese. , Add remaining noodle mixture; top with reserved meat sauce and remaining 1 cup mozzarella cheese. Sprinkle with Parmesan cheese. Cover; bake for 20-25 minutes. Let stand 5 minutes before serving. If desired, sprinkle with basil.

WEEKNIGHT LASAGNA TOSS

Steps:

• BROWN meat in large (4-qt.) saucepan on medium heat; drain.
• ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil.
• Stir in noodles; reduce heat to medium-low. Cover.
• COOK, stirring occasionally, 10 to 15 minute or until noodles are tender.
• Remove from heat.
• Sprinkle with cheese.
• Cover; let stand 5 minute or until cheese is melted.

LASAGNA TOSS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2.5 quart baking dish.
• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until tender, and drain.
• Cook and stir the Italian sausage in a large skillet over medium heat until browned, about 8 to 10 minutes. Drain the fat from the meat, pour the cooked pasta and spaghetti sauce into the skillet, and stir well to combine. Bring the mixture to a boil.
• Pour half of the hot pasta-sausage mixture into the prepared baking dish, spread with the cottage cheese in an even layer, and sprinkle with half the mozzarella cheese. Spread the remaining pasta mixture over the cheese, and top with the remaining mozzarella cheese.
• Cover and bake in the preheated oven for about 25 minutes, until the casserole is hot and the cheese is melted and bubbling. Let it stand 5 minutes to firm up before serving.

VEGETABLE LASAGNA TOSS

Steps:

• Heat 5 to 6 quart covered sauce pot of salted water to boiling over high heat. Add noodles and cook until tender, about 2 minutes longer than directions on package.
• Meanwhile, in non-stick skillet heat oil over medium heat, add garlic and broccoli and cook 1 minute, stirring frequently. Add broth; cover and cook 2 to 3 minutes or until broccoli is very tender. Stir in tomatoes; remove from heat.
• Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles.