Quicklasagna Recipes

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THE BEST LASAGNA



The Best Lasagna image

This classic lasagna is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family, and freezes well, too.

Provided by Elise Bauer

Categories     Dinner     Casserole     Comfort Food     Freezer-friendly     Casserole     Lasagna     Pasta

Time 1h45m

Yield 8

Number Of Ingredients 21

For the meat sauce:
2 teaspoons Extra virgin olive oil
1 pound lean ground beef (chuck)
1/2 onion, diced (about 3/4 cup)
1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)
2 cloves garlic, minced
1 28-ounce can good quality tomato sauce
3 ounces (half a 6-oz can) tomato paste
1 14-ounce can crushed tomatoes
2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
1/4 cup chopped fresh parsley (preferably flat leaf), packed
1 tablespoon Italian Seasoning
Pinch of garlic powder and/or garlic salt
1 tablespoon red or white wine vinegar
1 tablespoon to 1/4 cup sugar (to taste, optional)
Salt
To assemble the lasagna:
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
15 ounces Ricotta cheese
1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
1/4 lb (4 ounces) freshly grated Parmesan cheese

Steps:

  • Put pasta water on to boil Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
  • Heat the oven to 375°F
  • Bake Cover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.

Nutrition Facts : Calories 813 kcal, Carbohydrate 30 g, Cholesterol 183 mg, Fiber 3 g, Protein 60 g, SaturatedFat 26 g, Sodium 1849 mg, Sugar 6 g, Fat 51 g, ServingSize Serves 8, UnsaturatedFat 0 g

QUICK 'N' EASY LASAGNA



Quick 'n' Easy Lasagna image

"I never have leftovers when I prepare this hearty crowd-pleaser," notes Brenda Richardson, Rison, Arkansas. "It's my son's favorite, and my husband and I like to make it on nights we have friends over to play cards."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 4

16 lasagna noodles
2 pounds ground beef
1 jar (28 ounces) spaghetti sauce
1 pound process cheese (Velveeta), cubed

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add spaghetti sauce; heat through. Rinse and drain the noodles., In a greased 13-in. x 9-in. baking dish, layer a third of the meat sauce and half of the noodles and cheese. Repeat layers. Top with remaining meat sauce. , Cover and bake at 350° for 35 minutes or until bubbly.

Nutrition Facts : Calories 625 calories, Fat 28g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1248mg sodium, Carbohydrate 51g carbohydrate (13g sugars, Fiber 3g fiber), Protein 40g protein.

EASY LASAGNA II



Easy Lasagna II image

My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!

Provided by Joanie Heger

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 12

Number Of Ingredients 11

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
½ cup water

Steps:

  • In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
  • In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
  • To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
  • Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g

EASY LASAGNA I



Easy Lasagna I image

A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.

Provided by Susan T.

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  • In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  • Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  • Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g

QUICK LASAGNA



Quick Lasagna image

No need to cook the noodles first, and only 240 calories per serving. This is from the book, "Quick & Healthy" by Brenda J. Ponichtera. I use the recipe as a starting point and change it however the mood strikes. If you don't have or don't like Ricotta, use three cups of cottage cheese, and process 2 cups in the food processor.

Provided by GinnyP

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

4 cups spaghetti sauce (less than 4 g fat per 4 oz)
2 cups low-fat ricotta cheese
1 cup low fat cottage cheese
2 tablespoons dried parsley
1 teaspoon chopped garlic
4 ounces grated part-skim mozzarella cheese
3/4 lb uncooked lasagna noodle
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 9-inch by 13-inch pan with non-stick coating.
  • Mix Ricotta cheese, cottage cheese, parsley, and garlic.
  • Pour 1 cup of sauce in bottom of pan.
  • Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
  • Spread 1/2 of the cheese mixture over the noodles.
  • Top with 1/2 of the mozzarella cheese.
  • Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese.
  • Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
  • Sprinkle with Parmesan cheese.
  • Bake, covered tightly with aluminum foil for one hour.
  • (This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).

Nutrition Facts : Calories 218.3, Fat 4.9, SaturatedFat 1.9, Cholesterol 9.4, Sodium 570.1, Carbohydrate 31.9, Fiber 1.3, Sugar 8.1, Protein 11.1

QUICK LASAGNA



Quick Lasagna image

Looking for an Italian-inspired dinner? Then check out this ground beef lasagna packed with three types of cheese - a scrumptious meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 8

1 clove garlic
1/2 pound ground beef
1 teaspoon Italian seasoning
1 cup spaghetti sauce
6 purchased precooked or oven-ready lasagna noodles (each about 7x3 inches)
1 container (12 ounces) reduced-fat cottage cheese (1 1/2 cups)
1 cup shredded mozzarella cheese (4 ounces)
2 tablespoons grated Parmesan cheese

Steps:

  • Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
  • Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
  • Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
  • Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
  • Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
  • Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.

Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 55 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg

QUICK LASAGNA



Quick Lasagna image

A quick and easy way to make something that tastes like a lasagna that takes hours to prepare, but this only takes half an hour. Great for those quick weeknight suppers. The prep time includes frying the ground beef and boiling the pasta.

Provided by Bridget Elaine

Categories     One Dish Meal

Time 30m

Yield 1 13 X 9 pan, 8 serving(s)

Number Of Ingredients 12

1 lb ground beef
16 ounces noodles (elbows or whatever you like)
16 ounces tomato sauce
16 ounces crushed tomatoes
4 ounces cream cheese
1 pint sour cream
2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon basil

Steps:

  • Fry the ground beef and boil the pasta ( al dente).
  • When beef is done add the cream cheese and work it into the beef.
  • When the cream cheese is mixed into the beef well and the pasta is cooked combine all of the ingredients except 1 cup of the mozzarella cheese into a large bowl and mix well.
  • Place into a 13x9 pan and top with the remaining mozzarella cheese.
  • Bake uncovered at 350 for 15 minutes.
  • Let stand 5 minutes before serving.

QUICK HOMEMADE LASAGNA RECIPE



Quick Homemade Lasagna Recipe image

Make our Quick Homemade Lasagna Recipe any night of the week. It takes an hour to cook our Quick Homemade Lasagna Recipe, but the prep is only 15 minutes.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 9 servings.

Number Of Ingredients 6

1 egg, lightly beaten
3 cups POLLY-O Original Ricotta Cheese
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
9 lasagna noodles, uncooked
1 pkg. (8 oz.) POLLY-O Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Preheat oven to 350°F. Mix egg and ricotta cheese until well blended.
  • Spread about 3/4 cup of the pasta sauce onto bottom of 13x9-inch baking dish; cover with layers of 3 noodles, half of the ricotta mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
  • Bake 45 min. Remove foil. Bake an additional 15 min. or until noodles are tender and lasagna is heated through. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

EASIEST EVER LASAGNE



Easiest ever lasagne image

Lesley Waters shows how easy it is for kids to try their hand in the kitchen

Provided by Lesley Waters

Categories     Dinner, Lunch

Time 1h15m

Number Of Ingredients 12

500g good quality lean minced beef
2 garlic cloves , crushed
2 tsp dried oregano or dried mixed herbs
2 x 250g packets ready-sliced white mushrooms
300-350g tub roasted vegetable sauce
3 really good squirts of tomato ketchup
1 large egg
284ml carton double cream
175g extra-mature cheddar
9-12 sheets of fresh lasagne
a whole nutmeg (though you don't use it all)
fresh chives , optional

Steps:

  • Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
  • Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
  • While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
  • Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
  • Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
  • Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.

Nutrition Facts : Calories 612 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.52 milligram of sodium

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