Best Aunt Angies Lasagna Recipes
AUNT MAY'S LASAGNA
Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.-Angie Estes, Elko, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer 40-50 minutes or until thickened., Meanwhile, preheat oven to 350°. cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives., Spread a fourth of the sauce in a greased 13x9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 412mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.
LASAGNA WITH WHITE SAUCE
I'm an old-fashioned country cook and I love preparing simple recipes like this lasagna. White sauce, tomatoes and beef are kitchen staples I normally keep on hand, so it's simple to make this dish on weeknights. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.
Nutrition Facts : Calories 232 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 639mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
LASAGNA CAKE
Which is the better comfort food: lasagna or cake? You don't have to choose! For this lasagna look-alike, we layered pound cake, pureed berries and sweetened ricotta in a baking dish, then we topped the whole thing with melted white chocolate to look like mozzarella. And we popped it under the broiler to give it that just-baked look. When you cut into it, it's messy and delicious - just like the real thing!
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 slices of cake
Number Of Ingredients 8
Steps:
- Turn the pound cakes on their sides and thinly slice with a long serrated knife. You should get 4 or 5 lasagna noodle-size pieces from each cake.
- Make the sauce: Combine the berries and 2 tablespoons confectioners' sugar in a bowl and puree with an immersion blender until mostly smooth. Stir in the yellow food coloring.
- Whisk the heavy cream with the remaining 2 tablespoons confectioners' sugar in a bowl until soft peaks form. Fold in the ricotta.
- Arrange a layer of cake in a 9-by-13-inch baking dish, trimming the pieces to fit. Spread one-third of the berry mixture on top.
- Dollop some of the ricotta mixture on top.
- Gently spread the ricotta mixture, then continue to cover the whole cake (you should use about half of the mixture).
- Top with another layer of pound cake, then a layer each of berry sauce and ricotta and a final layer of pound cake. Spread with the remaining berry sauce.
- Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted. Spoon over the cake and gently spread.
- Broil until the white chocolate is golden in spots, or lightly brown the top with a kitchen torch. Top with mint.
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