LEFT OVER SPAGHETTI LASAGNA
This is a dish intended for your left-over spaghetti. In my house there never seems to be enough left over to make this, so seeing as we love this dish a lot I make it with fresh spaghetti. Night #1 we are all dancing in our seat with pleasure as we eat dinner and lunch on day #2 is a treat beyond words.
Provided by Joey Joan
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a 9x13-inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
- Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
- Mix cottage cheese and sour cream in a bowl.
- Spread half the spaghetti with sauce into the prepared baking dish.
- Spread the cottage cheese mixture evenly over the spaghetti.
- Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
- Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 70 g, Cholesterol 48.6 mg, Fat 16.6 g, Fiber 5.7 g, Protein 32.2 g, SaturatedFat 8 g, Sodium 1476 mg, Sugar 18.8 g
SPAGHETTI LASAGNA
Make and share this Spaghetti Lasagna recipe from Food.com.
Provided by kitinsoco
Categories Spaghetti
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauce: Sauté garlic in butter until golden brown. Gradually stir in flour, milk and water. Add 1/2 tsp iodized rock salt. Mix until smooth. Add Spaghetti Sauce. Cook for 5 minutes with continuous stirring. Set aside.
- Filling: Sauté onion and squid in oil. Cook for 10 minutes or until tender. Add carrots, green peas, 1 tsp iodized rock salt, 1/4 tsp pepper and bell peppers. Cover and simmer for 10 minutes. Stir in green onions.
- Layer half of cooked Spaghetti in a square (8" x 8") baking pan. Spread half of filling, sauce and cheese. Repeat with remaining half. Bake in a preheated oven at 350ºF for 25 minutes.
Nutrition Facts : Calories 260.8, Fat 7, SaturatedFat 3.6, Cholesterol 87.2, Sodium 270.9, Carbohydrate 36.4, Fiber 2.6, Sugar 5.6, Protein 12.8
EASY ITALIAN SAUSAGE LASAGNA
This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
SPAGHETTI LASAGNA
Looking for a spaghetti recipe? This Spaghetti Lasagna from Delish.com is the best.
Categories spaghetti spaghetti lasagna meat sauce bolognese lasagna italian recipes italian cooking spaghetti recipe lasagnas easy lasagna best lasagna
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes. Drain water then return the spaghetti to the pot. Add 1 egg and the Parmesan and toss to combine.
- Meanwhile, make sauce. In a large pot over medium, heat olive oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. Drain fat then return the pot to medium heat and stir in tomato paste. Cook for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper and simmer for 10 minutes. Preheat oven to 350°.
- In a medium bowl, combine ricotta and remaining egg. Stir to combine.
- In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. Repeat once more. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. Garnish with parsely.
SPAGHETTI à LA LASAGNE
Provided by Michele Urvater
Categories Cheese Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Dinner Parmesan Ricotta Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil for the pasta. Heat the tomato sauce in a small saucepan. (Or do this at the last minute in a microwave for 1 minute.)
- Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.
- Meanwhile, combine the olive oil, ricotta, and Parmesan in a small mixing bowl and season to taste with salt and pepper.
- When the pasta is done, drain it and return it to the pot, off the heat. Add the spaghetti sauce and toss well.
- Ladle the pasta and sauce into deep bowls, and top each portion with a dollop of the ricotta mixture.
SPAGHETTI & LASAGNA SAUCE
Make and share this Spaghetti & Lasagna Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Blend the stewed tomatoes and crushed tomatoes in a blender.
- In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic.
- Pour in tomatoes and reduce heat.
- Add basil, sugar, oregano and simmer about 40 minutes.
- Periodically check consistency; if sauce is too runny or liquid, add no salt added tomato paste or cornstarch paste to taste.
- Sprinkle with salt substitute and pepper before serving.
PASTA LASAGNA
Very yummy and easy to make.
Provided by Regan
Categories World Cuisine Recipes European Italian
Time 1h
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
- In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
- Bake in preheated oven 34 to 40 minutes, until hot and bubbly.
Nutrition Facts : Calories 643.6 calories, Carbohydrate 59 g, Cholesterol 126.5 mg, Fat 27.3 g, Fiber 5.3 g, Protein 40.1 g, SaturatedFat 13.5 g, Sodium 1086.9 mg, Sugar 15.3 g
SIMPLY LASAGNA RECIPE
Discover the only lasagna recipe you'll ever need! Watch our video to learn how to make this meaty, cheesy, crowd-pleasing Simply Lasagna Recipe tonight.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
- Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
- Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
- Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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Reviews 1Category Main CourseServings 8Estimated Reading Time 5 mins
- Combine the beef and sausage in a large skillet and cook over medium-high heat, breaking it up as it cooks. When it is almost browned, add the onion and continue to cook until the onions are soft and the meat is browned and cooked through. Add the garlic and cook an additional 30-60 seconds. Add the tomato paste and cook for a minute or two. Stir in the pasta sauce along with 2 teaspoons of the Italian seasoning. Bring to a bubble, then reduce the heat and simmer for 10 minutes.
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- Preheat oven to 350 degrees. Cook spaghetti according to package directions until just tender; drain.
- In a large bowl, stir together ricotta, sour cream, cream cheese, half-and-half, mozzarella, Italian seasoning, garlic, salt, pepper, and half of the Parmesan cheese. Add cooked spaghetti and toss until well coated.
- Pour the spaghetti mixture into a greased 9 x 13 pan. Top spaghetti with remaining Parmesan cheese. Cover with aluminum foil and bake for 30 minutes.
- While the pasta is baking, prepare the meat sauce. Heat the oil in a large skillet. Add the onion and sausage and saute until the meat is cooked through and the onion is translucent. Add spaghetti sauce, adjust for seasoning, and simmer until the pasta is ready.
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