5 LAYERED LASAGNA
Mouth watering comfort food that looks surpreme, but easy to make. A recipe I created 17 yrs ago. Hope you enjoy it!
Provided by a_goddess
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil lasagna noodles until soft.
- Cook beef and onion in big fry pan for 10 min or until thoroughly cooked.
- Add spaghetti sauce, Italian seasoning, and parsley. Simmer for 5 minute.
- Drain noodles and rinse with cold water (this makes it easier to work with).
- Spray/grease 9 X 13 pan.
- Put 3 noodles across bottom of pan (1st layer).
- Put half of spaghetti sauce on top.
- Put 3 more noodles across (2nd layer).
- Put ½ of mozzarella cheese on top.
- Put 3 more noodles across (3rd layer).
- Put all of cottage cheese on top.
- Put 3 more noodles across (4th layer).
- Put the remaining spaghetti sauce on top.
- Put 3 more noodles across (5th layer).
- Sprinkle the rest of the mozzarella cheese, cheddar and parsley on top.
- Bake at 400 F for 10 minute until cheese is melted on top.
Nutrition Facts : Calories 596, Fat 29.6, SaturatedFat 14.8, Cholesterol 125, Sodium 937.6, Carbohydrate 34.7, Fiber 2.4, Sugar 8, Protein 45.5
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
LAYERED LASAGNA SALAD
Make and share this Layered Lasagna Salad recipe from Food.com.
Provided by Lorac
Categories Grains
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, stir together sour cream, chilies and cumin until well blended.
- Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish.
- Over noodles, evenly layer 1/2 cup of the corn, 1 1/3 cups of the lettuce and 3/4 cup of the salsa.
- Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese.
- Repeat layers substituting sour cream mixture for salsa.
- Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs.
- Dollop with the remaining 1/4 cup salsa.
- Cover and chill to blend flavors.
- To serve, cut into squares.
Nutrition Facts : Calories 219.7, Fat 8.8, SaturatedFat 3.5, Cholesterol 221.3, Sodium 590.6, Carbohydrate 23, Fiber 1.5, Sugar 2.6, Protein 12.9
TEN-LAYER LASAGNA BOLOGNESE
From the Emilia Romagna region of Italy, this lasagna has cured many poor spirits here stateside. Delicious as the original may be, my multi layered version, packed with veggies, addresses each area carefully to yield a dish you enjoy guilt free.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
- Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
- Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
- Remove from the oven, let stand for at least 5 minutes and then cut and serve.
SEVEN LAYER LASAGNA
Provided by Amanda Freitag
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Cut each of the zucchini in half crosswise and then slice lengthwise into 1/4-inch strips. Toss with 1 tablespoon of the oil and a pinch of salt, and spread on a baking sheet. Cut the portabellas into 1/4-inch strips, and then toss in the remaining 1 tablespoon oil and a pinch of salt and place on a separate baking sheet. Roast for 7 to 8 minutes, then flip and roast until tender and starting to brown, 4 to 5 minutes. The portabellas may take a few minutes longer than the zucchini. Cool the vegetables. Reduce the oven temperature to 350 degrees F.
- While the vegetables roast, mix 1/2 cup of the Parmesan, the pepper, nutmeg, ricotta, eggs, basil and 1 teaspoon salt in a large bowl until well combined.
- Spread 1 1/2 cups of the marinara in the bottom of a baking dish and top with an even layer of uncooked lasagna noodles (about 5). Top the noodles with 1 1/2 cups of the ricotta mixture, spreading as evenly as possible. Evenly distribute half of the roasted veggies over the ricotta and top with 2 cups of the spinach. Add another 1 1/2 cups of marinara and another layer of noodles. Repeat with another 1 1/2 cups ricotta, the other half of the roasted vegetables, half of the mozzarella slices, the remaining 2 cups spinach, 1 1/2 cups of marinara, and then another layer of noodles. For the final layer, spread the remaining 1 1/2 cups ricotta, another layer of noodles, 1 1/2 cups of marinara, the remaining mozzarella slices, and then top with the remaining 1/2 cup of Parmesan.
- Bake for 1 hour covered with foil. Then remove the foil and bake until bubbly and beginning to brown, 20 to 25 minutes. Rest the lasagna 15 to 20 minutes before serving.
MEDITERRANEAN LAYERED SALAD
Looking for a flavorful, filling salad that works as a side dish or a main course? This is the recipe for you! The fresh, sunny flavors of the Mediterranean region are highlighted with vegetables tossed in a tangy-sweet lemon, honey and olive oil dressing, then layered on top of hummus, which makes for an extra-satisfying salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 15
Steps:
- In small bowl, stir all dressing ingredients together with whisk until well blended.
- Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.
Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 10 mg, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g
100-LAYER LASAGNA RECIPE BY TASTY
Here's what you need: butter, flour, milk, salt, black pepper, nutmeg, olive oil, onion, carrot, celery, ground beef, tomato sauce, tomato paste, chicken stock, salt, black pepper, no-boil flat lasagna noodles, grated parmesan cheese, fresh chives
Provided by Alvin Zhou
Categories Dinner
Yield 20 servings
Number Of Ingredients 19
Steps:
- Lay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a ½-inch (1 cm) gap in between each cluster.
- Fold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil.
- Fold the top and bottom flaps of foil over, creasing and pressing flat.
- Flip the foil sheet onto the table so that it's now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside.
- In a large pot, melt the butter over medium heat.
- Whisk in the flour, cooking until the mixture reaches a light golden color.
- Slowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil.
- Transfer the béchamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside.
- Heat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren't browning.
- Add in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces.
- Cook the beef, stirring occasionally, until half of the liquid has evaporated.
- Add in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps.
- Turn down the heat to low, and simmer, covered, for about 2 hours.
- Preheat oven to 350°F (180°C).
- To assemble, line a greased 9x9-inch (23x23-cm) square baking pan with 2 sheets of foil that extend over the sides.
- Spread a thin layer of béchamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of béchamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and béchamel. Alternate the direction of the lasagna sheets after every layer.
- After 50 layers, place the foil box over the lasagna, helping it stay upright and stable.
- Continue with the layering process until the 99th layer.
- Sprinkle Parmesan on top, then cover the whole lasagna with foil.
- Bake for about 1½ hours, uncovering the foil halfway, until the top is a deep golden brown.
- Cool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board.
- Peel away the foil walls, then sprinkle the top of the lasagna generously with chives.
- Cut and serve.
- Enjoy!
Nutrition Facts : Calories 914 calories, Carbohydrate 55 grams, Fat 45 grams, Fiber 5 grams, Protein 52 grams, Sugar 16 grams
OVERNIGHT LAYERED LETTUCE SALAD
This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (1 cup each).
Number Of Ingredients 10
Steps:
- In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.
Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
LAYERED SALAD
This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more.
Provided by FRANCESWOOD
Categories Salad Green Salad Recipes
Time 13h55m
Yield 8
Number Of Ingredients 11
Steps:
- Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
- In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
- In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
- Peel and chop hard-cooked eggs.
- Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 18.6 g, Cholesterol 124.1 mg, Fat 50.4 g, Fiber 4.3 g, Protein 11.2 g, SaturatedFat 8.6 g, Sodium 749.2 mg, Sugar 8 g
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