MICROWAVE MEAL-PREP LASAGNA RECIPE BY TASTY
Here's what you need: ricotta cheese, fresh spinach, fresh parsley, grated parmesan cheese, salt, pepper, marinara sauce, no-boil lasagna noodles, shredded mozzarella cheese
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a small bowl, mix the ricotta, spinach, parsley, one tablespoon of Parmesan, salt, and pepper until combined.
- In the glass container, spread a layer of tomato sauce. Top the tomato sauce with the lasagna noodles.
- Cover the noodles with a layer of the ricotta mixture, then mozzarella.
- Continue with another layer of noodles, ricotta, tomato sauce, then mozzarella. Repeat.
- Cover the top layer of lasagna noodles with more tomato sauce and a layer of mozzarella and Parmesan.
- Place the lid on the glass container, without sealing it closed.
- Microwave for 7 minutes or until the cheese is melted through.
- Remove from the microwave carefully, the container will be hot!
- Allow to cool and refrigerate, or serve immediately.
- Enjoy!
Nutrition Facts : Calories 599 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 1 gram, Protein 38 grams, Sugar 4 grams
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
SAVOURY LASAGNA RECIPE BY TASTY
Here's what you need: whole milk ricotta cheese, shredded low-moisture mozzarella, grated parmesan cheese, large eggs, fresh parsley, kosher salt, olive oil, medium yellow onion, ground beef, garlic, McCormick® Savory Spice Blend, marinara sauce, nonstick cooking spray, lasagna noodle
Provided by Tasty
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚F (190˚C).
- In a large bowl, mix together the ricotta, 2 cups (200 G) of mozzarella, 1 cup (110 G) of Parmesan, eggs, parsley and 1 teaspoon salt. Set aside.
- In a large pan, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes, until translucent. Add the ground beef, breaking up with a wooden spoon. Stir in the garlic, Savory spice blend, and remaining 1½ teaspoons salt. Cook for 8 minutes, until the meat is no longer pink. Add 5 cups (1.3 Kilograms) of marinara sauce and stir to combine.
- To assemble the lasagna, grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Spread the remaining cup of marinara sauce over the bottom of the dish. Lay 4 sheets of lasagna on top of the sauce. Spread 1½ cups (375 G) of the ricotta mixture on top of the noodles. Pour 1½ cups (395 G) of meat sauce on top of the cheese. Repeat with the remaining ingredients, finishing with a layer of meat sauce. Loosely cover the baking dish with foil.
- Bake for 40 minutes.
- Increase the oven temperature to 500ºF (260˚C). Uncover the lasagna and sprinkle the remaining 1½ cups (150 G) mozzarella and ½ cup (55 G) Parmesan over the top.
- Bake the lasagna for 5 minutes more, until the cheese is bubbly and browned.
- Enjoy!
Nutrition Facts : Calories 614 calories, Carbohydrate 23 grams, Fat 41 grams, Fiber 2 grams, Protein 32 grams, Sugar 5 grams
6-MINUTE MICROWAVE LASAGNA RECIPE BY TASTY
Making lasagna has never been easier! With the help of the microwave, you can have lasagna in no time at all! We par-cook the noodles to ensure they're cooked through and tender before layering with marinara sauce and a blend of cheeses. We kept our version vegetarian with spinach, but feel free to experiment with other ingredients, like cooked ground beef or sausage.
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Break the lasagna noodle sheets into roughly 1-inch pieces. Transfer to a medium microwave-safe bowl or large mug and pour in enough hot water to cover the noodles by 1 inch. Microwave for 3 minutes on high power under tender. 2.
- Drain the noodles.
- In a small bowl, stir together the ricotta, spinach, and salt.
- Spoon 1 tablespoon of marinara sauce into the bottom of a large mug. Add a layer of noodles. Spread 1 tablespoon of the ricotta mixture over the noodles in an even layer. Top with 1 tablespoon shredded Italian cheese and then another 1 tablespoon marinara. Repeat with remaining ingredients. For the final layer, top the noodles with 2 tablespoons of marinara and the remaining shredded cheese.
- Microwave for about 3 minutes, until the noodles are cooked through and the cheese is melted. Let sit for 1-2 minutes to cool slightly.
- Garnish with fresh basil, Parmesan, and dried basil, if desired, and serve.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 18 grams, Fat 29 grams, Fiber 2 grams, Protein 25 grams, Sugar 4 grams
THE BEST LASAGNA RECIPE BY TASTY
Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!
Provided by Lauren Lee
Categories Dinner
Time 22h10m
Yield 8 servings
Number Of Ingredients 35
Steps:
- Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
- Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
- Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
- Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
- Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
- Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
- Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
- Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
- Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
- Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
- Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
- Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
- Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
- Enjoy!
MICROWAVE LASAGNA
It's almost hard to believe that this traditional, mouthwatering dish comes from the microwave. While the lasagna cooks, use your oven to bake some rolls or bread to complete the meal.-Betty Ruenholl, Syracuse, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a microwave-safe dish, microwave beef on high for 3 minutes; stir. Cook 2 minutes longer or until no longer pink; drain well. Stir in the spaghetti sauce, basil and garlic powder; cover and microwave for 2 minutes or until heated through. Set aside. In a bowl, combine the cottage cheese, parsley, egg and pepper., Spread 1/2 cup meat sauce in a greased microwave-safe 11x7-in. dish. Layer with 3 noodles, half the cottage cheese mixture, half the remaining meat sauce and 1 cup mozzarella cheese. Layer remaining noodles, cottage cheese mixture and meat sauce. Pour water along edges of casserole on short sides of dish. , Cover with plastic wrap; microwave on high for 20 minutes or until noodles are tender, rotating dish after 10 minutes. Sprinkle with remaining cheese. Cover and heat for 2 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 324 calories, Fat 13g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 785mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 27g protein.
MICROWAVE LASAGNA
Make and share this Microwave Lasagna recipe from Food.com.
Provided by lazyme
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place beef and garlic in 2 quart casserole. Cook, covered on full power 4 to 5 1/2 minutes. Stir 1/2 way through time. Drain.
- Add next 8 ingredients. Cook covered full power 6 to 8 minutes until boiling. Stir 1/2 way.
- Blend ricotta, 1/2 cup parmesan, egg, and parsley in small bowl.
- Layer 1/2 of noodles in 2 quart dish. Spread 1/2 of cheese mixture, 1/2 mozzarella, and 1/2 meat sauce.
- Repeat layers.
- Cover loosely with saran wrap. Heat full power 13 to 16 minutes. Sprinkle top generously with parmesan.
Nutrition Facts : Calories 479.5, Fat 25.2, SaturatedFat 13.2, Cholesterol 118.8, Sodium 947.6, Carbohydrate 31.2, Fiber 2.6, Sugar 6.3, Protein 31.8
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