Sunnys Latin Lasagna Recipes

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SUNNY'S PAN-SAGNA - ONE PAN PLAN LASAGNA



Sunny's Pan-sagna - One Pan Plan Lasagna image

Provided by Sunny Anderson

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 green bell pepper, seeded and chopped
1/2 cup chopped Vidalia onions
2 tablespoons Italian seasoning
Kosher salt and freshly ground black pepper
2 cloves garlic, minced or grated on a rasp
2 links spicy Italian sausage, casing removed and crumbled
1 pound ground chuck, 80/20 blend
One 28-ounce can crushed tomatoes
1 to 2 cups beef or veal stock
8 par-cooked lasagna sheets, broken into shards
2 cups ricotta
Zest of 2 lemons
1 cup shredded Cheddar and Monterey Jack cheese blend
1/4 cup loosely packed chopped fresh basil
1/4 cup loosely packed chopped fresh parsley

Steps:

  • In your largest pan with straight sides and a lid, add the olive oil on medium-high heat. When the oil begins to swirl, add the bell pepper, onions, Italian seasoning, a pinch of salt and a few grinds of pepper. Cook until the vegetables are tender and the onions become translucent, about 8 minutes. Add the garlic and stir.
  • Add the sausage and beef in parts around the pan. Cook while breaking up with a wooden spoon until both are cooked through and browned, 10 to 12 minutes. Add the tomatoes and stir. Add enough stock to cover the contents by almost an inch. Bring the pan to a boil then add the broken lasagna sheets. Nudge and nestle them beneath the level of liquid. Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes.
  • In a medium bowl, mix the ricotta and the lemon zest. Evenly scoop the pan-sagna into shallow serving bowls. Immediately top each with some shredded cheese, a dollop of the ricotta blend, and garnish with some basil and parsley.

LATIN LASAGNA



Latin Lasagna image

Bring Latin flavors to your fall dinner tonight. Bake this cheesy lasagna dish using tomato and basil pasta sauce, chorizo sausage and Old El Paso® green chiles.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 10

Number Of Ingredients 9

1/2 lb fresh chorizo sausage, casings removed
2 jars (24 oz each) tomato and basil pasta sauce
1 cup chopped fresh cilantro
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 container (15 oz) ricotta cheese
1 cup whipping cream
2 eggs, slightly beaten
12 no-boil lasagna noodles
4 cups shredded Mexican cheese blend (16 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 4-quart Dutch oven, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, cilantro and green chiles. Cook over medium-low heat 5 minutes, stirring frequently.
  • In medium bowl, stir together ricotta cheese, whipping cream and eggs until smooth.
  • Spread 1 cup pasta sauce mixture in baking dish. Top with 4 of the uncooked noodles, half of the ricotta cheese mixture, one-third of the Mexican cheese blend and one-third of the remaining pasta sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture and Mexican cheese blend. Cover with foil.
  • Bake 45 minutes. Uncover; bake 15 minutes longer or until golden and bubbly. Let stand 20 minutes before serving.

Nutrition Facts : Calories 590, Carbohydrate 33 g, Fat 2, Fiber 3 g, Protein 27 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1050 mg

HEARTY TORTELLINI "LASAGNA"



Hearty Tortellini

Make and share this Hearty Tortellini "Lasagna" recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef or 1 1/2 lbs turkey
1 tablespoon roasted garlic grapeseed oil
1 tablespoon spices (Wildtree Hot & Spicy Fra Diavolo Blend)
1 tablespoon crushed garlic
28 ounces crushed tomatoes
6 ounces tomato paste
2 tablespoons spices (Wildtree Hot & Spicy Fra Diavolo Blend)
1/2 teaspoon salt
16 ounces o frozen 3 cheese tortellini
8 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 400.
  • Heat a large skillet over medium high heat. Add ground beef or turkey, grapeseed oil, 1 T fra diavolo blend and garlic to skillet.
  • Brown approximately 5-7 minutes. Drain off any excess grease from the ground beef.
  • Add the tomato sauce bag contents to the ground beef skillet. Stir. Simmer uncovered approx 7-8 minutes.
  • In a 2 quart casserole pan, layer tomato meat sauce, frozen tortellini (yes, bake from frozen!), and mozzarella cheese, finishing with a layer of tomato sauce and then cheese. Bake COVERED at 400 for approx 30 minutes, or until center of lasagna is hot. Uncover and cook an additional 5-7 minutes to slightly brown the cheese on top.
  • Serve with salad and garlic bread.

Nutrition Facts : Calories 677.4, Fat 33.7, SaturatedFat 14.7, Cholesterol 138.8, Sodium 1372.4, Carbohydrate 51.9, Fiber 5.2, Sugar 4.6, Protein 43.2

GLUTEN FREE MEXICAN LASAGNA



Gluten Free Mexican Lasagna image

I made this last night from what we had on hand and it was so good I decided to record the recipe before I forgot what went into it! Inspired by some Mexican Ricotta I had on hand. This recipe is easily substitutable for what you have on hand, and easy to make vegetarian. Note: prep time includes time to roast peppers.

Provided by GirlyJu

Categories     Mexican

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

6 poblano peppers
2 jalapenos
1 onion, chopped
3 garlic cloves, minced
1 lb ground turkey
1 (10 ounce) can rotel
1/3 cup chopped tomato
1 (1 1/4 ounce) package taco seasoning (I used homemade blend)
1 -2 ear corn, roasted and removed from cob (I used leftover chilote.)
salt and pepper, to taste
1 lb mexican ricotta cheese
1 egg
1/2 cup salsa verde (I used leftover homemade roasted pepper, avocado and lime cream sauce)
3 cups Mexican blend cheese
chopped fresh jalapenos, and or cilantro

Steps:

  • Preheat oven to 425. Lightly coat poblanos with oil. Roast peppers turning once, until charred, about 30 minutes. Remove from oven and tent foil over peppers to steam. Once cooled, remove skins and seeds. Slice jalapenos. Reduce oven to 350.
  • In skillet, heat oil over med-high heat. Add onions, cook for about 5 minutes. Add garlic and cook for 1 more minute. Add jalapenos, turkey, rotel, tomatoes, seasoning and corn. Cook until turkey is browned. Salt and pepper to taste.
  • In mixer, combine ricotta, egg and verde sauce until smooth.
  • In glass casserole dish create three layers:.
  • First layer: add 1/3 of turkey mixture. Split poblanos so that they lay flat, layer 1/3 of poblanos over turkey in casserole. Spread half of the ricotta mixture over the poblanos. Top with 1/3 cheese.
  • Second Layer: 1/3 turkey, 1/3 poblanos, the other half of the ricotta, then 1/3 cheese.
  • Third Layer: 1/3 pablanos, 1/3 turkey mix then cheese mix.
  • Top with jalepenos or cilantro (optional).
  • Cook uncovered in oven until cheese is melted and casserole is heated through, about 25 minutes.
  • Important! Let sit 5-10 minutes before slicing to allow cheese to firm up.

Nutrition Facts : Calories 609.6, Fat 38.3, SaturatedFat 20.8, Cholesterol 191.2, Sodium 1694.4, Carbohydrate 27.6, Fiber 5.8, Sugar 7.9, Protein 42

LISA'S LASAGNA



Lisa's Lasagna image

This is an easy lasagna recipe that anyone can make!

Provided by Lisa B.

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 11

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 teaspoon Italian seasoning
salt and pepper to taste
2 (6 ounce) cans tomato paste
2 ¼ cups water
1 pint part-skim ricotta cheese
1 egg
2 cups shredded mozzarella cheese
8 lasagne noodles, cooked and drained

Steps:

  • Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
  • In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
  • Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
  • Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
  • Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.

Nutrition Facts : Calories 538 calories, Carbohydrate 36.5 g, Cholesterol 125.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 14 g, Sodium 743.2 mg, Sugar 8.6 g

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