QUICK LASAGNA
Looking for an Italian-inspired dinner? Then check out this ground beef lasagna packed with three types of cheese - a scrumptious meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
- Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
- Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
- Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
- Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
- Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.
Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 55 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg
INSTANT POT LASAGNA RECIPE BY TASTY
This easy Instant-Pot Lasagna is a great dish to whip up for a quick weeknight dinner. Made with all of the classic flavors--garlic, marinara, ricotta, mozzarella, and Parmesan cheese--this recipe is sure to please. Add a touch of red pepper flakes for a little kick.
Provided by Katie Aubin
Categories Dinner
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
- In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan, the parsley, and egg. Mix well.
- Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
- Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
- Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to "sealing". Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
- Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to "venting" and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
- Remove the foil and sprinkle top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
- Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
- Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 27 grams, Fat 31 grams, Fiber 3 grams, Protein 42 grams, Sugar 9 grams
EASY LASAGNA I
A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.
Provided by Susan T.
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
- 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 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
- Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g
EASIEST EVER LASAGNE
Lesley Waters shows how easy it is for kids to try their hand in the kitchen
Provided by Lesley Waters
Categories Dinner, Lunch
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
- Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
- While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
- Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
- Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
- Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.
Nutrition Facts : Calories 612 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.52 milligram of sodium
ULTRA QUICK LASAGNA
Preparing this lasagna takes just 10 minutes because the noodles are not precooked. Raw noodles are layered with ricotta and mozzarella cheeses and surrounded with a tomato-wine sauce that cooks the noodles until tender. Can make up to 24 hours in advanced.
Provided by KelBel
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. In a large bowl, combine tomato sauce, garlic, wine, water and oregano.
- In a medium bowl, beat eggs. Beat in the ricotta and parmesan cheeses.
- Pour 2 cups sauce on bottom of 9x13 pan. Alternate the lasagna, sauce, ricotta mixture, and mozzarella, making three layers ending with mozzarella.
- Cover tightly with aluminum foil. At this point it can be refigerated up to 24 hours. Bring to room temperature before baking.
- Bake 1 hour covered, remove foil and continue baking 15 more minutes or until the sauce is thickened and the noodles are tender.
- Let sit 10 minutes before cutting.
Nutrition Facts : Calories 599.4, Fat 26.1, SaturatedFat 14.9, Cholesterol 139.2, Sodium 1153.9, Carbohydrate 55, Fiber 3.6, Sugar 7, Protein 33.5
TWENTY MINUTE LASAGNA
This recipe has been in our family for generations. It is to die for. It's been my favorite since I was a child.
Provided by Sharon Cormier
Categories World Cuisine Recipes European Italian
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium saucepan over medium-high heat, combine spaghetti sauce mix, mushroom gravy mix, tomato paste, water and oil. Bring to a boil and stir in ground beef. Reduce heat and simmer for 20 minutes.
- In a 9x13 inch baking dish layer the noodles, sauce and cheese; repeat layers, ending with cheese.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 39.6 g, Cholesterol 42.9 mg, Fat 12.9 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 1224.1 mg, Sugar 5.2 g
QUICK LASAGNA
No need to cook the noodles first, and only 240 calories per serving. This is from the book, "Quick & Healthy" by Brenda J. Ponichtera. I use the recipe as a starting point and change it however the mood strikes. If you don't have or don't like Ricotta, use three cups of cottage cheese, and process 2 cups in the food processor.
Provided by GinnyP
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9-inch by 13-inch pan with non-stick coating.
- Mix Ricotta cheese, cottage cheese, parsley, and garlic.
- Pour 1 cup of sauce in bottom of pan.
- Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
- Spread 1/2 of the cheese mixture over the noodles.
- Top with 1/2 of the mozzarella cheese.
- Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese.
- Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
- Sprinkle with Parmesan cheese.
- Bake, covered tightly with aluminum foil for one hour.
- (This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).
Nutrition Facts : Calories 218.3, Fat 4.9, SaturatedFat 1.9, Cholesterol 9.4, Sodium 570.1, Carbohydrate 31.9, Fiber 1.3, Sugar 8.1, Protein 11.1
QUICK 'N' EASY LASAGNA
"I never have leftovers when I prepare this hearty crowd-pleaser," notes Brenda Richardson, Rison, Arkansas. "It's my son's favorite, and my husband and I like to make it on nights we have friends over to play cards."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add spaghetti sauce; heat through. Rinse and drain the noodles., In a greased 13-in. x 9-in. baking dish, layer a third of the meat sauce and half of the noodles and cheese. Repeat layers. Top with remaining meat sauce. , Cover and bake at 350° for 35 minutes or until bubbly.
Nutrition Facts : Calories 625 calories, Fat 28g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 1248mg sodium, Carbohydrate 51g carbohydrate (13g sugars, Fiber 3g fiber), Protein 40g protein.
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