Popeyes Lasagna Recipes

SPINACH LASAGNE FROM CANNED SPINACH

Steps:

• precook noodles according to their instructions on box.
• preheat oven to 350.
• place spinach on paper towels and squeeze till barely moist.
• sprinkle nutmeg over spinach.
• in another container, combine cottage cheese,egg and 3 tbsp of parmesan cheese.
• spray an 8x12x2 in baking dish with pam.
• lay 3 cooked noodles on bottom.
• spoon 1/2 spaghetti sauce, 1/2 cottage cheese mixture and 1/2 spinach.
• repeat another layer.
• top with 3 noodles.
• cover with foil.
• bake 40 minutes.
• uncover and sprinkle with remaining mozzarella and parmesan cheese.
• bake an additional 5 min uncovered.
• lest rest 15 minute.

POPEYE'S LASAGNA

Steps:

• Saute the onion, garlic, and mushrooms (if using) in olive oil in a large skillet until tender. Add the tomatoes and next 4 ingredients; stir well. Bring to a boil; reduce the heat and simmer, uncovered, for 20 minutes. Remove and discard the bay leaf. Set the sauce aside.
• Meanwhile, cook the lasagna noodles according to the package directions. Drain well, and set aside.
• Combine the ricotta cheese, spinach, 1/4 cup Parmesan cheese, egg, salt, and pepper; stir well and set aside.
• Grease a 13x9x2 inch baking dish. spread 1 1/3 cups of the tomato sauce into the dish. Layer one third of the lasagna noodles, 1/2 of the spinach mixture, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese in the order listed. Top with 1 1/3 cups of tomato mixture, one third of the lasagna noodles, and the remaining half of the spinach mixture. top with the remaining one third lasagna noodles, 1 1/3 cups tomato mixture, 1/4 cup Parmesan cheese, and 1 cup mozzarella.
• Cover and bake at 350 degrees for 45 minutes.
• Let it stand for 10 minutes before serving.

POPEYE'S SPECIAL LASAGNA

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Lightly spray an 8-inch square glass baking dish with cooking spray. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion for 5 minutes, or until soft, stirring occasionally. Stir in the garlic. Cook for 1 minute. Stir in the tomatoes with liquid, tomato sauce, basil, and oregano. Bring to a boil. Cook for 5 minutes, or until slightly thickened, stirring occasionally. Stir in the salt and pepper. In a medium bowl, stir together the spinach, cottage cheese, and mozzarella, breaking up any clumps of spinach. Spread 1/4 cup tomato sauce in the baking dish. Place 2 noodles on the sauce. Spread 1 cup spinach mixture over the noodles. Repeat. Place the remaining 2 noodles over the sauce. Spread the remaining sauce over the noodles to cover. Bake, covered, for 30 minutes, or until the noodles are tender and the casserole is heated through. Sprinkle with the Parmesan. Bake, uncovered, for 5 minutes, or until the Parmesan melts. Let stand for 10 minutes before serving.

THE BEST LASAGNA

Steps:

• Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
• Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
• Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
• Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
• Arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
• Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
• Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
• Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
• Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
• Let sit 10 minutes before serving.