Best Crazy Lasagna Recipes

Crazy Lasagna image

Provided by Abby Girl

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs plum tomatoes, seeded and quartered
1 lb eggplant, cut in 1/2-inch slices
1 lb zucchini, sliced
1/2 lb portabella mushroom, trimmed and cut in chunks
2 red peppers, cut in chunks
2 tablespoons olive oil
salt and pepper
2 heads garlic
3/4 lb lasagna noodle, broken up
2 cups marinara sauce or 2 cups tomato sauce
1 cup light ricotta cheese or 1 1/4 lbs light ricotta cheese
1/4 cup basil or 1/4 cup parsley, shredded
1 tablespoon oregano, chopped or 1/2 teaspoon dried oregano
1/2 lb part-skim mozzarella cheese, cut in small chunks
2 tablespoons parmesan cheese, grated

Steps:

Arrange tomatoes, eggplant, zucchini, mushrooms, peppers and onions on large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Cut top quarter of garlic heads and wrap garlic in foil.
Roast vegetables and garlic at 400 oven for 45 minutes, or until browned. Note: the garlic might be done before the vegetables, so don't let it get overcooked.
Cook pasta in boiling water until tender. Drain and rise with cold water.
In a large bowl, combine noodles with roasted vegetables. Squeeze in garlic,. Add pureed tomatoes, ricotta, basil, oregano and mozzarella. Taste and adjust seasonings.
Transfer mixture to a 13 x 9 baking dish (or 2 8 x 8 dishes) and sprinkle with Parmesan. Cover and bake in preheated 350 oven for 30 minutes. Uncover and cook for 20 - 30 minutes longer, or until lightly browned. Allow to rest for 10 minutes before serving.

Nutrition Facts : Calories 414.4, Fat 12.3, SaturatedFat 5.3, Cholesterol 28.8, Sodium 271.4, Carbohydrate 57.3, Fiber 7.8, Sugar 12.4, Protein 21.6

CRAZY LASAGNA image

Categories Pasta

Number Of Ingredients 20

Meat ragu:
1/4 cup extra-virgin olive oil, plus 1/2 cup
2 medium onions, chopped in large dice
6 cloves garlic, thinly sliced
2 tablespoons fennel seeds
Pinch peperoncino
1/2 pound sausage, out of casing
3/4 pound ground beef
1 tablespoon tomato paste
2 (28-ounce) cans peeled whole tomatoes, crushed by hand
1 cup red wine
Salt
Lasagne:
1/2 cup ricotta cheese
2 tablespoon chopped parsley leaves
Freshly ground black pepper
1 pound dried lasagne noodles
Cacciacavallo cheese, to taste
1/4 fennel fronds
Grated Pecorino cheese, to taste

Steps:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and cook until soft and light golden brown, about 7 to 8 minutes. Add the garlic, fennel seeds and peperoncino and stir to combine. Add the sausage, beef, tomato paste, canned tomatoes, and red wine. Bring the sauce to boil. Lower the heat and let the sauce simmer for about 30 minutes before removing the pan from the heat. Salt, to taste. In a bowl, combine the ricotta with 1/2 cup extra-virgin olive oil, chopped parsley and black pepper. Set aside. Bring 6 quarts of water to a boil. Season with 2 tablespoons salt. Cook the lasagne noodles according to the directions on the package, boiling them until they are tender but still al dente. Drain. Toss the cooked noodles in the meat ragu with the cacciacavallo cheese, ricotta mixture, and fennel fronds. Garnish with Pecorino.