Triple Cheese Bread Recipe Recipe For Lasagna

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THREE CHEESE LASAGNA RECIPE



Three Cheese Lasagna Recipe image

Three cheese lasagna with mozzarella, parmesan, and ricotta cheeses. This classic meatless lasagna makes an easy and tasty dinner.

Provided by Joy Shull

Categories     Main Dish

Time 1h20m

Number Of Ingredients 10

1 yellow onion, diced
6 cloves of garlic, minced
15 oz ricotta cheese
1 egg
1 teaspoon dried oregano
1 cup freshly grated parmesan cheese
25 oz jar of good quality pasta sauce
2 cups shredded mozzarella cheese
9 lasagna noodles
1/4 cup chopped fresh parsley

Steps:

  • Add garlic and onion to a skillet with a splash of olive oil. Cook over medium high heat for around 10 minutes, until onion is soft. Add sauce, stir, and set aside
  • In a bowl, stir to combine the freshly grated parmesan cheese, ricotta cheese, oregano, egg, and fresh parsley.
  • Grease a 9 X 13 casserole dish with cooking spray
  • Add 1/3 cup sauce to the bottom of the dish and spread it out
  • Add 3 lasagna noodles
  • Place 1/2 cup of the ricotta mixture and spread out over the noodles
  • Add 1 cup of the sauce and spread out over the top
  • Sprinkle on 1/2 cup of mozzarella cheese
  • Add the next layer: 3 noodles, 1/2 cup ricotta, 1 cup of sauce, and 1/2 cup of mozzarella
  • For the final layer, add 3 noodles, the rest of the ricotta, the rest of the sauce, and the remaining 1 cup of mozzarella over the top
  • Cover with foil and bake at 375 degrees for 50 - 60 minutes, until hot and bubbly
  • For crispy edges and top, remove foil for the last 5 minutes (optional)

Nutrition Facts : Calories 243 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 594 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BRENDA'S LASAGNA



Brenda's Lasagna image

This is a faster, and less expensive lasagna.

Provided by BRENDAJALOMOS

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 8

1 (16 ounce) package lasagna noodles
1 pound lean ground beef
salt and pepper to taste
1 (16 ounce) jar spaghetti sauce
1 clove garlic, minced
½ pound shredded mozzarella cheese
½ pound shredded Cheddar cheese
1 pint ricotta cheese

Steps:

  • 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.
  • Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
  • In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
  • Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 53.4 g, Cholesterol 108.3 mg, Fat 29.3 g, Fiber 3.4 g, Protein 41.3 g, SaturatedFat 15.7 g, Sodium 707.3 mg, Sugar 7.5 g

TRIPLE CHEESE & AUBERGINE LASAGNE



Triple cheese & aubergine lasagne image

Fill sheets of pasta with tomato, aubergine and ricotta for a delicious vegetarian main - perfect for feeding a crowd

Provided by Katy Greenwood

Categories     Dinner, Main course, Pasta

Time 2h45m

Number Of Ingredients 20

12-16 fresh lasagne sheets
4 tbsp olive oil
3 large aubergines , cut into small chunks
2 large onions , chopped
4 garlic cloves , finely chopped
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
1 tsp golden caster sugar
pinch of chilli flakes
small handful basil leaves , finely chopped
dash of soy sauce
500g ricotta
50g parmesan (or vegetarian alternative) finely grated
2 medium eggs , beaten
¼ tsp grated nutmeg
500g milk
50g plain flour
50g butter
100g mature cheddar , grated
1 tsp English mustard

Steps:

  • First, make the tomato & aubergine sauce. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the aubergine in 3 batches, adding 1 tbsp oil for each batch. They should be softened and lightly golden.
  • Add the remaining oil to the pan and cook the onions for 5 mins until softened. Stir in the garlic, cook for 1 min more, then return the aubergine to the pan with the tomatoes, tomato purée, sugar and chilli flakes. Bring just to the boil, then turn down to a simmer and cook for 10 mins. Take off the heat, stir in the basil and soy sauce, and season to taste.
  • Mix together all the ingredients for the ricotta filling, season and set aside - or cover and leave in the fridge if making in advance. Both the aubergine and the ricotta sauce can be chilled for up to 2 days.
  • For the cheese sauce, add all the ingredients to a pan and cook over a medium heat, stirring all the time, until it thickens and the cheese has melted, then turn down the heat to low and cook for another 5 mins. Season to taste.
  • Heat oven to 180C/160C fan/gas 4. To assemble the lasagne, spoon half the aubergine mixture into the bottom of a large baking dish. Top with a layer of lasagne sheets, then spread over a ricotta layer. Add another layer of lasagne sheets, followed by the remaining aubergine mixture and another layer of lasagne sheets. Pour over the cheese sauce (it can now be frozen for 1 month - defrost before cooking). Bake in the oven for 50 mins-1 hr until golden and heated through.

Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 1 milligram of sodium

THREE-CHEESE BREAD



Three-Cheese Bread image

"My husband likes trying different recipes in our bread machine," notes Debbie McCauley from her home in Little Rock, Arkansas. "He came up with this pleasant loaf that's sure to appeal to cheese lovers."

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 9

3/4 cup water (70° to 80°)
2 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
1/2 cup shredded Swiss cheese
1/2 cup 4% cottage cheese
3 tablespoons grated Parmesan cheese
3 cups bread flour
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 287mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

TRIPLE CHEESE SPINACH AND SAUSAGE LASAGNA



Triple Cheese Spinach and Sausage Lasagna image

To save some time make the sauce a day in advance --- the complete lasagna can be prepared and baked the next day :)

Provided by Kittencalrecipezazz

Categories     Cheese

Time 3h

Yield 6 serving(s)

Number Of Ingredients 23

3 -4 tablespoons olive oil
1 onion, chopped
2 -3 tablespoons minced fresh garlic
3 carrots, peeled and finely chopped (chop about 1/4-inch pieces)
7 -10 ounces Italian sausages, casings removed (preferably spicy)
1/2 lb ground beef or 1/2 lb pork
2 teaspoons dried red pepper flakes (or to taste, add in more for extra spicy)
2 (28 ounce) cans crushed tomatoes
1/2 cup tomato paste
2 teaspoons dried basil
1 -2 tablespoon dried oregano
2 tablespoons light brown sugar
1 -2 small bay leaf
salt and pepper
2 (15 ounce) containers ricotta cheese
3/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
1 (10 ounce) package frozen spinach, thawed and well-drained (squeeze out any moisture with hands, use only HALF of the package)
2 eggs, slightly beaten
salt and black pepper
15 lasagna noodles (cooked to ONLY firm-tender, do not over-cook the pasta!)
1/4-1/3 cup grated parmesan cheese (or to taste)
5 -6 cups grated mozzarella cheese

Steps:

  • Prepare this sauce up to 3 days ahead to blend flavors; heat oil in a large heavy saucepan over medium heat.
  • Add in onions, chopped carrots, garlic and dried chili flakes; saute for about 10-12 minutes.
  • Add in ground beef and the sausage meat, cook, stirring with a wooden spoon, breaking up the meat for about 6-7 minutes.
  • Add in all remaining ingredients; stir to combine.
  • Season with salt and pepper.
  • Cover and simmer for about 45 minutes, stirring occasionally; cool and refrigerate overnight.
  • For the filling: combine ricotta, mozzarella cheese, and about 3/4 cup grated Parmesan cheese in a bowl; mix well to combine, season with black pepper and salt.
  • Add in drained spinach, then mix in eggs.
  • Set oven to 350°F.
  • Grease an 13x9-inch glass baking dish or one a little larger with high sides.
  • Spread about 1/2 cup (or a little more) sauce on the bottom.
  • Place 5 cooked lasagna noodles over the sauce (overlapping to fit in the dish).
  • Spread HALF of the ricotta/spinach mixture over the noodles.
  • Sprinkle about 2 cups grated mozzarella cheese evenly over the ricotta/spinach mixture.
  • Spoon about 2 cups (or more) sauce over the mozzarella cheese, spreading with a spoon to cover (the sauce will be slightly thick).
  • Repeat layering starting again with 5 noodles, then remaining ricotta mixture, about 2 cups mozzarella cheese and more sauce.
  • Arrange 5 more noodles over the sauce.
  • Spread more sauce over the noodles.
  • Sprinkle with about 1 cup grated mozzarella cheese, then sprinkle with about 1/3 cup grated Parmesan cheese (or to taste).
  • Cover with foil (at this point you can refrigerate up to 1 day ahead to bake later).
  • Bake for about 40 minutes.
  • Uncover and bake for another 35-40 minutes, or until bubbly.
  • Let stand about 10-15 minutes (or longer) before slicing.
  • Delicious!

Nutrition Facts : Calories 1260.5, Fat 71, SaturatedFat 35.3, Cholesterol 282.6, Sodium 2249.1, Carbohydrate 85, Fiber 9.6, Sugar 22.5, Protein 73.5

TRIPLE MEAT LASAGNA



Triple Meat Lasagna image

This is a traditional, kid friendly lasagna with a little hidden treasure of pepperoni in each slice. My family came up with this concept one day when we were making lasagna and had some pepperoni left over from making some homemade pizza. It has been a staple ingredient ever since!! Caution: may cause family and friends to invite themselves over for dinner!!

Provided by 2bleusbabycakes

Categories     One Dish Meal

Time 1h30m

Yield 14 cups, 12 serving(s)

Number Of Ingredients 13

lasagna noodle
16 ounces mozzarella cheese or 16 ounces Italian cheese blend
16 ounces ricotta cheese
1 lb ground Italian sausage
1 lb ground beef or 1 lb ground turkey, if you prefer
pepperoni (the pre-sliced is easiest)
1 tablespoon parsley
1 tablespoon oregano
71 ounces tomato sauce (Favorite brand or flavor, get one extra large jar and one small)
2 eggs
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons parmesan cheese

Steps:

  • Pre-heat oven to 350 degrees. Put ricotta cheese into mixer on low. While ricotta is mixing, brown ground sausage and place in med mixing bowl.
  • Boil water for noodles. Add olive oil and salt to water.
  • Add 1/2 Mozzarella/Italian cheese to ricotta and continue to mix on low. Brown ground beef/turkey while this is mixing. Add ground meat to ground sausage.
  • Add water to noodles and cook to package directions. Add the other half of cheese when mixture becomes evenly blended.
  • Add eggs, parsley, and oregano to cheese mixture, then drain noodles.
  • Begin to layer your ingredients in 13 x 9 x 2 inches glass baking pan. Start with sauce to prevent noodles from sticking and crisping to the bottom. Then do a layer of noodles, then the cheese mixture.
  • Lay out the pepperoni in rows following the pasta line. Try to space out according to how you will cut the lasagna. Sometimes,for convenience, we mix the tomato sauce with the meat mixture, if so, save about a 1/2 cup of sauce for the top. If you decide not to mix, then you will just have an extra step in the layering with meat, then sauce.
  • Repeat layering until you reach the top layer. The top should have noodles, then simply sauce (without meat). Sprinkle top with Parmesan cheese.
  • Put in oven for 30-45 minute Remove from oven and let sit for 5-10 minutes (good time to pop in some garlic bread) then serve.

Nutrition Facts : Calories 459.9, Fat 32, SaturatedFat 14.7, Cholesterol 129, Sodium 1856.5, Carbohydrate 12.9, Fiber 2.6, Sugar 8.1, Protein 30.7

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