BUTTERNUT SQUASH AND SAUSAGE LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned, 4 to 5 minutes. Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside.
- For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside.
- For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
- Cook the lasagna noodles in the boiling water for half the time the package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.
- Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles.
- Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily.
SKILLET LASAGNA WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the squash, ricotta, 3/4 cup parmesan, the rosemary and nutmeg in a medium bowl. In another bowl, combine the marinara sauce and basil.
- Spread 1/2 cup of the marinara in a large nonstick skillet. Cover with 2 lasagna noodles. Spread half of the ricotta mixture on top of the noodles, then sprinkle with one-third of the mozzarella. Add another layer of noodles, the remaining ricotta mixture, 1 cup marinara and half of the remaining mozzarella. Top with the remaining 2 noodles, then the remaining marinara and mozzarella. Sprinkle with the remaining 1/4 cup parmesan.
- Cover and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. (Check halfway through: If the edges seem dry, add up to 1/2 cup water.) Let rest 5 minutes before serving.
SKILLET LASAGNA WITH SPINACH AND SUMMER SQUASH
Lasagna in the summer? It's fine food for those long, breezy summer days when you need to fill your belly without turning on the oven. This one-pan stovetop lasagna is a true crowd-pleaser, with rich tomato, oozing cheese and just enough squash and spinach to skip salad for the night. Using no-cook lasagna, you can cook this entirely over a low flame, covered. (Use foil if you don't have a lid that fits your pan.) Be sure to start with a well-seasoned cast-iron pan, and never let the tomato sauce boil, which can be hard on your pan and on the flavor of your sauce. If your cast-iron seasoning isn't in tip-top shape, try this in a stainless-steel skillet instead; you'll still get all the depth and aroma, and that same stove-to-table ease that will make this a repeat meal all year long.
Provided by Sarah Copeland
Categories dinner, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a well-seasoned large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more. Increase the heat to medium, add the zucchini and yellow squash and cook until soft and lightly golden, 10 minutes more, adding the spinach in the last 2 minutes of cooking. Stir constantly until the spinach is wilted. Transfer the cooked vegetables to a plate.
- While the vegetables cook, crush the tomatoes with a potato masher in a bowl and season with salt and pepper. Spoon a thin layer over the bottom of the pan (about 1/3 of the tomatoes). Add 4 lasagna sheets, breaking off the edges to fit into the curved edges of the pan. Top with half the vegetables, and drop half the ricotta by spoonfuls over the top. Repeat with another 1/3 of the tomatoes, the remaining vegetables and ricotta. Top with another layer of 4 lasagna sheets, the remaining sauce, and layer the Parmesan and mozzarella over the top.
- Sprinkle with salt and pepper, cover and cook over a low simmer until the pasta is soft and the cheese has completely melted, 5 to 10 minutes. Uncover and continue to cook on medium-high until the tomato has thickened, 5 minutes more. Set aside to cool slightly, 5 to 10 minutes, before cutting. Sprinkle basil and more Parmesan over the lasagna and serve.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 1158 milligrams, Sugar 9 grams
ITALIAN SAUSAGE LASAGNA SKILLET
Traditional flavors come together quickly in this pasta skillet dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook sausage and onion over medium heat 5 to 7 minutes, stirring occasionally, until some pink remains. Stir in mushrooms and bell pepper; continue cooking until sausage is no longer pink. Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Stir in vinegar.
- Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted.
Nutrition Facts : Calories 450, Carbohydrate 33 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 11 g, TransFat 0 g
SKILLET LASAGNA WITH ITALIAN SAUSAGE AND BUTTERNUT SQUASH
DH and I saw this recipe in a Williams-Sonoma catalog and tried it last night. We loved it! We used hot Italian sausage, as that is what we had on hand, and found we had to break the noodles a bit to get them to fit into our skillet. I definitely think this one is a keeper. Prep time includes resting time at the end. Cook time includes time to cook the lasagna noodles al dente, which is specified in the ingredient list, but not in the directions.
Provided by Dr. Jenny
Categories Pork
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a large nonstick fry pan over medium-high heat, warm oil. Cook onion 8 minutes.
- Add garlic, salt and pepper; cook 30 seconds. Transfer to bowl.
- Cook sausage, breaking it into pieces, 8 minutes. Add to onion mixture.
- In fry pan over medium heat, melt butter. Add flour; cook, stirring, 1 minute.
- Slowly stir in milk; increase heat to medium-high; cook 8-10 minutes.
- Transfer to a separate bowl. Stir in 3/4 cup cheese, 1/4 cup parsley, sage, salt and pepper.
- Spread 1/3 cup sauce on bottom of fry pan; top with single layer of three noodles. Top with 1/3 cup of sauce, 1/3 cup sausage and layer of squash slices.
- Repeat layering of sauce, sausage and squash 5 more times, replacing squash layer with noodles every other layer. Top with remaining sauce and cheese.
- Bake 45 minutes.
- Sprinkle with 1 Tb parsley. Let stand 15 minutes.
Nutrition Facts : Calories 1113.3, Fat 59.4, SaturatedFat 26.6, Cholesterol 135.2, Sodium 1821.6, Carbohydrate 102.4, Fiber 9.7, Sugar 11.3, Protein 47
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