EASY CLASSIC LASAGNA RECIPE
Make lasagna just as good as Grandma's with our Easy Classic Lasagna Recipe! In just one hour, this classic lasagna recipe is ready to be enjoyed.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally. Stir in pasta sauce; cover. Simmer on medium-low heat 15 min., stirring occasionally.
- Spread 1/3 of the pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles, half the cottage cheese and 1/3 of the mozzarella. Repeat layers. Cover with remaining noodles, pasta sauce mixture and mozzarella; sprinkle with Parmesan.
- Bake 30 min. or until heated through. Remove from oven; let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
CLASSIC LASAGNA
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Provided by Barb R
Categories World Cuisine Recipes European Italian
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g
QUICK LASAGNA
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
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
EASY SHORTCUT LASAGNA
This is a shortcut recipe for a rich and filling lasagna that tastes and looks like "from scratch", but is really a hybrid of homemade and store bought ingredients. It's easy to make, and the most time consuming part is making the meatballs for the optional meat layer. This recipe was prepared in two versions: one with meat, and one with a layer of steamed fresh spinach instead for vegetarians in our family. Both worked out well. Brands are mentioned to reflect what was available locally, but you may, of course, have other favorites on the supermarket shelves.
Provided by Johncn
Categories One Dish Meal
Time 1h15m
Yield 1 11 x 13 inch pan, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- If Adding Meat Layer:.
- Combine ground beef, egg, finely minced garlic and garlic powder, breadcrumbs, grated parmesan and chopped Italian parsley in a large mixing bowl. Run water over the bread slices to soak them and squeeze the water out. Add a splash of wine if desired.
- Mix meat for several minutes by hand, and roll out into fairly compact and tight meatballs. I make mine about 1 inch to 1.5 inch in size.
- Brown / sear the meatballs while continually rolling them with the utensils of your choice. I use two wooden spoons, but I've also used tongs to do this. The key is to get them browned enough to be "medium rare", not raw, as the cooking time is not long in the lasagna. However, they need to be done well enough to stick mostly together for slicing. I think next time I may chill them in the refrigerator. I put layers of paper towels down on a platter to hold the meatballs while they are cooling off.
- If Adding Spinach Layer:.
- Steam the spinach until it softens somewhat. It will continue to soften further in the lasagna while it's cooking.
- Making the Lasagna:.
- Open the jars of your favorite spaghetti sauce, and heat to a low simmer. If using meatballs, put them in the sauce to soak up some additional flavor.
- Note about the sauce: I am Italian American, and make my own marinara sauce from scratch several times a year. It takes all day, so I freeze it in storage containers for later use. However, when I use store bought sauce, I prefer the sauce made by Del Grosso, a small company in Tipton, Pennsylvania. Their products include both inexpensive sauces, and a line of specialty ones called "La Famiglia Del Grosso that are roughly twice the price of Ragu or Prego ($6-$7 a for a 26 ounce jar). This recipe is about shortcuts, not making things from scratch. The company's "Aunt Mary Ann's Sunday Marinara" tastes very, very much like the sauce I make from scratch, so that is what I used for this recipe.
- Here is the product link:.
- http://www.delgrossosauce.com/content/aunt-mary-anns-sunday-marinara-1.
- Boil the lasagna noodles to just below al dente. What worked for me as a guess was one minute shorter than the lowest recommended time - this was 9 minutes for the Mueller brand noodles that were on sale for 2:1 the day I was shopping for supplies for this project. The noodle layers will also soften while the lasagna is cooking, so do not worry if they are a little stiff.
- If using meat, remove the meatballs from the sauce and slice into roughly ¼ inch slices. Don't worry if the crumble (as some will). These will form the meat layer of the lasagna.
- Wash and chop the Italian parsley and sweet basil into fairly small pieces. In a big mixing bowl, combine evenly the ricotta cheese with the chopped parsley and basil, the ground pepper and the pinch or two of granulated garlic.
- Put a thin layer of spaghetti sauce in the bottom of a 9 x 11, 10 x 13, or 12 x 11 pan (your sizes may vary somewhat). I used a Pyrex type glassware for mine.
- Layer the lasagna noodles with slight overlapping in the pan. If you need to, don't be afraid to use small "band aid" sections or cross sections to make the layer. You should have plenty of noodles.
- Using a spatula, or spoon of your choice, make a layer of sauce covering the noodles. Add a layer of the ricotta mixture covering the sauce. If adding meat, arrange slices or crumbles of the meatballs next. If not, use the steamed spinach to create a veggie layer. Now sprinkle a later of mozzarella cheese, and top with a light to moderate dusting of parmesan cheese.
- You will now repeat the process at least one more time. Depending on the depth of your pan, and the thickness of the optional meats, it could be twice more:.
- 1) Noodles.
- 2) Sauce.
- 3) Ricotta mixture.
- 4) Meat or spinach.
- 5) Mozzarella cheese.
- 6) Parmesan cheese.
- The last layer does not contain meat or spinach, and will be roughly at the top of the pan itself. That's fine. The top layer should be with noodles, a some sauce and a mix of mozzarella and parmesan cheeses.
- Cover with aluminum foil.
- Bake at 350 F for a total of 45-50 minutes. Remove the foil after the first 30 minutes so that the top can brown lightly into a crust. Let it stand for 15 or 20 minutes before serving to firm up the layers, and avoid burning your tongue.
- Hope this works out for you, but it has become a family favorite in our house, and only takes a short while to prepare when compared to the time investment in a day-long "from scratch" lasagna recipe.
Nutrition Facts : Calories 2084, Fat 83.4, SaturatedFat 47.6, Cholesterol 266.7, Sodium 2968.6, Carbohydrate 215.1, Fiber 15.4, Sugar 26.6, Protein 115.3
SHORTCUT LASAGNA
My mother and I have been making this lasagna for more than 15 years. The "shortcut" is not having to cook the noodles first, so it's not only quick and easy, but also delicious. My husband and our three children all love it when we have this for dinner.-Jeannette Anderson, Lake Village, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato sauce, spaghetti sauce mix and vegetable juice. Bring to a boil; reduce heat and simmer for 10 minutes. , Remove from the heat. Cover the bottom of a lightly greased 13x9-in. baking dish with a thin layer of meat sauce. Layer with 3 lasagna noodles, one-third of the cottage cheese, one-third of the mozzarella cheese and one-third of the remaining meat sauce. Repeat layers twice. , Cover tightly with foil and bake at 350° for 1 hour or until heated through. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 260 calories, Fat 10g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 795mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
SHORTCUT SAUSAGE LASAGNA
"My family and friends love this great tasting lasagna," writes Cindy Moore of Rhinelander, Wisconsin. "The recipe is almost foolproof. Best of all, there's no need to precook the noodles."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Crumble the sausage into a large microwave-safe bowl. Cover; microwave on high for 3-5 minutes or until meat is no longer pink, stirring once; drain. Stir in the spaghetti sauce, onion, green pepper, water, olives and salt. , In a greased 11x7-in. microwave-safe dish, layer 1-1/3 cups meat sauce, three noodles, 1/2 cup ricotta cheese and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining meat sauce. Sprinkle with Parmesan cheese. , Cover and microwave at 70% power for 21-24 minutes or until noodles are tender. Sprinkle with the remaining mozzarella cheese. Microwave, uncovered, on high for 45-60 seconds or until cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 443 calories, Fat 25g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 1091mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 26g protein.
SHORTCUT LASAGNA
Make and share this Shortcut Lasagna recipe from Food.com.
Provided by Tami.Ticker
Categories < 4 Hours
Time 1h5m
Yield 6 pieces, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, cook and stir meat, onion, salt and garlic powder until meat is brown and onion is tender. If meat created a lot of grease, you can drain. But it will be hard keeping all the onions, they get stuck in strainer.
- Stir in Spaghetti sauce and simmer for 15mins, stirring occasionally.
- Heat oven to 350 degrees.
- Mix cottage cheese, parmesan cheese and parsley flakes together.
- In an 11 x 7 ungreased baking dish (like a pyrex glass dish) cover the bottom with the 8 oz can of tomato sauce. This is to prevent the lasagna noodle from sticking and will also cook them.
- Start placing the lasagna noodle on top for the sauce. You may need to "cut" the corners of the pasta to fit it in the pan. they should overlay a bit.
- After your first layer of noodles add sauce, mozzarella cheese and cottage cheese mixture.
- Repeat with the noodles now going in the opposite direction. (so horizontal first then the next layer Parallel).
- Now you have 2 layers, add on more layer of noodle and top off with sauce and shredded cheese. you should have used most of the cottage cheese mixture on the first two layers.
- Cover with tin-foil and bake 40 to 45 minutes
- Let stand at room temperature for 10mins uncovered.
- Cut into squares and enjoy!
Nutrition Facts : Calories 1191, Fat 73.3, SaturatedFat 34, Cholesterol 284.2, Sodium 3314.7, Carbohydrate 35.9, Fiber 5.8, Sugar 23, Protein 94.1
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