Spring Lasagna Recipes

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SPRING LASAGNA



SPRING LASAGNA image

Categories     Pasta     Appetizer     Bake     Easter     Casserole/Gratin     Spring

Yield 8 people

Number Of Ingredients 25

2 tablespoons olive oil, plus more
Salt
¾ pounds lasagna noodles
5 tablespoons butter
6 spring onions, thinly sliced
3 leeks, white and pale green parts only, thinly sliced
2 cloves garlic, finely chopped
Freshly ground black pepper
1½ cups frozen green peas
1½ cups asparagus, cut on the diagonal into ½-inch pieces
2 ¼ cups ricotta cheese, strained
2 teaspoons lemon zest
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped chervil
2 cups whole milk
¼ cup chopped white onion
2 bay leaves
¼ teaspoon white pepper
¼ cup all-purpose flour
2 pinches cayenne pepper
1 pound mozzarella, thinly sliced
1/3 cup grated fontina
1/3 cup grated pecorino
1/3 cup grated Parmesan

Steps:

  • 1. Preheat oven to 450 degrees. Add 1 tablespoon oil to a pot of salted water and bring to a boil. Cook lasagna noodles according to directions on box, until barely al dente. Drain. Toss with oil to prevent sticking. 2. Heat 1 tablespoon oil with 1 tablespoon butter in a large sauté pan over medium heat. Add onions, leeks and garlic and sauté until soft, 5-6 minutes. Season with salt and pepper. 3. Fill a large bowl with ice water. Cook peas in a pot of boiling salted water until tender, 1 minute. Drain and set aside. Cook asparagus in a pot of boiling salted water until just tender, 2-3 minutes. Drain asparagus, shock in ice water, drain again and toss with peas. 4. Mix ricotta, zest and herbs. Season with salt and pepper. 5. Make béchamel: Combine milk, onions, bay leaves, ½ teaspoon salt and white pepper in a medium saucepan and bring to a simmer over low-medium heat. Cook, stirring occasionally, until mixture reduces by approximately a quarter, about 10 minutes. Strain milk and set aside. Wipe saucepan and melt 4 tablespoons butter over medium-low heat. Sprinkle in flour and cook, whisking constantly, until roux is bubbling, about 3 minutes. Reduce heat to low, whisk in reserved milk

INSTANT POT LASGANA WITH A SPRINGFORM PAN



Instant Pot Lasgana with a Springform Pan image

Fast, easy, saucy, cheesy are all of the things that this delicious Instant Pot lasagna with a springform pan has been described as. Make it for dinner tonight!

Provided by Kristen

Yield 8

Number Of Ingredients 10

1 pound ground Italian sausage
1 onion (diced)
1 (4.5 ounce) can sliced mushrooms
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) container cottage cheese
1 pint ricotta cheese
1/4 cup grated parmesan cheese
2 eggs
1 (16 ounce) package oven-ready lasagna noodles
2 cups shredded mozzarella cheese (divided)

Steps:

  • Push SAUTE button on the Instant Pot. Once it is hot (it will only take a few minutes), cook and stir Italian sausage until brown. (You could also do this step on the stove top, but it's just as easy to do it in the Instant Pot)
  • Add onions and mushrooms; saute until onions are clear.
  • Stir in spaghetti sauce, and heat through. Pour mixture into a bowl and set aside. Rinse out your pot.
  • 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 round 7-Inch Springform pan.
  • Layer with 1/2 of the uncooked lasagna noodles, breaking the noodles so they cover all the sauce. Then add 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 of the meat sauce. Continue layering until all ingredients are used or until your springform pan is filled to the top.
  • Cover pan with aluminum foil.
  • Place a trivet in the bottom of the Instant Pot. Add 1 cup of water on top of the trivet. Gently place your foil wrapped lasagna on top of the trivet.
  • Push the PRESSURE COOK or MANUAL and set the timer for 24 minutes.
  • When it is done, let it release on its own for a few minutes then turn the knob to VENTING to release all of the pressure.
  • When the pressure is out, remove the lid and take out the lasagna.
  • Add 1/2 cup of mozzarella cheese and broil in the oven for 2 minutes until the cheese it bubbly on top.
  • Let it cool for at least 10 minutes before serving.

Nutrition Facts : Servingsize 1 serving, Calories 3095 kcal, Fat 208 g, SaturatedFat 108 g, Cholesterol 642 mg, Sodium 5147 mg, Carbohydrate 80 g, Sugar 17 g, Protein 199 mg

BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS



Broken Lasagna With Parmesan and All the Peas image

Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.

Provided by Joe Sevier

Categories     Spring     Lasagna     Pasta     Pea     Lemon     Lemon Juice     Parmesan     Butter     Pepper     Quick & Easy     Sugar Snap Pea     Lunch     Dinner     Peanut Free     Soy Free     Tree Nut Free     Vegetarian     Kid-Friendly

Yield 4 Servings

Number Of Ingredients 9

Kosher salt
12 oz. lasagna noodles (not no-boil)
8 oz. snow peas, trimmed (about 3 cups)
1 cup shelled fresh peas (from about 1 lb. pods)or frozen peas, thawed
Zest and juice of 1 lemon
4 oz. Parmesan, finely grated (about 3 cups), plus shaved for serving
6 Tbsp. unsalted butter, cut into 6 pieces
1½ tsp. freshly ground black pepper, plus cracked for serving
4 oz. sugar snap peas (about 1⅓ cups), strings removed, thinly sliced on a diagonal

Steps:

  • Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
  • Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
  • Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

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