Oven Dried Tomato And Grape Lasagna With Spiced Ricotta Recipes

SPICY VEGETARIAN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
• Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
• Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
• Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

NO-BAKE LASAGNA WITH RICOTTA AND TOMATOES

Steps:

• Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until saucelike, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
• Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
• Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.

OVEN-DRIED TOMATO AND GRAPE LASAGNA WITH SPICED RICOTTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook until al dente, about 8 minutes. Rinse and drain well. Lay the noodles out flat in a single layer and set aside.
• Meanwhile, coarsely chop 1 cup of the tomatoes. Place in a small saucepan with the strained tomato juice. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the parsley, 1/4 teaspoon of salt and pepper to taste. Set aside.
• Preheat the oven to 350 degrees. Cut the remaining tomatoes in half lengthwise. In a mixing bowl, whisk together the ricotta, egg, cumin, cinnamon, remaining salt and pepper to taste.
• Line the bottom of an 11-by-7-inch baking dish with 3 of the lasagna noodles, trimming them to fit if necessary. Spread half of the ricotta mixture over the noodles. Scatter half of the tomatoes and half of the grapes evenly over it. Repeat and finish with a third layer of noodles. Spoon the tomato sauce over the top.
• Cover the dish with aluminum foil and bake for 30 minutes. Cut into squares and serve immediately.

OVEN-DRIED TOMATOES

Steps:

• Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the "X" begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins., Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.

LASAGNA WITH RICOTTA AND TOMATO SAUCE

Steps:

• Heat olive oil over moderate heat in large suacepan.
• Add onions, stir and cover.
• Cook for about 20 minutes, stirring occasionally, until onions are translucent.
• Using a food mill, puree plum tomatoes directly into the pan.
• Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
• In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
• Stir well to combine.
• Butter generously the bottom and sides of a baking pan, 13X9 inches.
• Take 3/4 cups of tomato sauce and spread on bottom of pan.
• Place 3 lasgana noodles on bottom of pan, overlapping them slightly.
• Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
• Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
• Repeat this 4 times.
• Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
• This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
• Bring to room temperature before cooking.
• When ready to cook, preheat oven to 400.
• Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
• Let sit 5 minutes and serve.

KALE AND OVEN-DRIED-TOMATO LASAGNA

Steps:

• To make the tomatoes, preheat the oven to 200 degrees. Using a pastry brush, brush the skin side of the tomatoes with the olive oil. Place skin side down on a large baking sheet. Sprinkle with the salt and pepper to taste. Bake until they shrink to about a quarter of their original size, about 4 to 6 hours; they should remain soft and juicy. Let the tomatoes cool on the baking sheet. Quarter the tomatoes and set aside.
• To make the lasagna, bring a large pot of lightly salted water to a boil. Add the potato slices and blanch for 7 minutes. Drain and set aside. Heat the olive oil in a large pot over medium heat. Add the garlic and rosemary and cook for 30 seconds. Add the kale to the pot, stir once and cover with a lid. Cook for 12 minutes. Stir in 1 1/2 teaspoons of salt and the pepper flakes.
• Preheat the oven to 350 degrees. Whisk together the ricotta, egg, remaining salt and pepper to taste. Spray an 11-by-7-inch baking dish with the olive oil. Line the bottom of the dish with 3 of the noodles, trimming them to fit if necessary. Spread the noodles with half of the ricotta mixture. Spread 3 cups of the kale mixture over the ricotta. Layer half of the potatoes over the kale and scatter with 3/4 cup of the tomato pieces. Repeat the layers, ending with remaining noodles.
• Spread the remaining kale mixture over the noodles. Sprinkle with the ricotta salata and the remaining tomato pieces. Cover with aluminum foil. Bake for 30 minutes. Cut into 6 pieces, place on a plate and serve.

SUN DRIED TOMATO SPINACH LASAGNA

Steps:

• brown italian sausage,onion,and garlic in olive oil.
• add: red wine and simmer for 10 minute.
• in large pot.
• add;.
• crushed tomotoes,fresh basil,fresh oregano,bay leaves,sea salt,fresh cracked pepper,italian sausage,and olive oil.
• mix: ricotta cheese, 2 eggs, roasted garlic,sea salt, fresh cracked pepper and fresh grated parmasean cheese.
• in a deep dish pan:.
• add sauce: then noodles,cheese,sun dried tomatoes and fresh spinach.
• then repeat layering two more times.
• top with mozzrella and fresh grated parmesean romano cheese.
• BAKE IN OVEN@350 FOR 45 minute.

SAVOURY TOMATO & CHICKEN LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
• In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
• Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
• Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
• Remove the gratin from the oven.
• Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
• Remove from the oven and let cool for 30 minutes before serving.
• Enjoy!

PESTO LASAGNA WITH SPINACH AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350°F.
• Sautégarlic and onion in olive oil until onions are soft. Reduce heat and stir in the 2 cans of crushed tomatoes. Stir in spice and 1/2-1 can of tomato paste. Bring to a boil and then reduce to simmer for 1 hour.
• Thaw spinach and squeeze all of the water out. I use 1 and 3/4 packages of spinach--adjust to your taste. Mix ricotta and cottage cheese in a large bowl. Stir in spinach, sun-dried tomatoes, pesto, and salt and pepper to taste. When you have the taste to your liking, stir in the egg. This will help keep the lasagna together, but you will not taste it in the final product.
• Layer as follows into a 9x13 pan: Drizzle a little sauce in the bottom. Top with noodles. Spread Spinach mix and cover with 1/3 of the mozzarella slices and 1/3 of the shredded cheese. Repeat two more times, ending with cheese on the very top. Sprinkle the top with a little oregano and black pepper for aesthetic appearance.
• Cover loosely with aluminum foil and bake for 50 minutes. Uncover and bake for another 15 minutes, or until the cheese is golden brown. Let sit for 10 minutes before serving. This dish can be made in advance and cooked right before serving.