LIGHT AND DELICIOUS LASAGNA
My husband created this recipe as a great alternative to traditional lasagna because it substitutes cottage cheese for ricotta and has a ton of veggies. My kids love it, so we eat it almost once a week!
Provided by Lisawas
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 9
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with one teaspoon olive oil.
- Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Mix in the turkey, mushrooms, basil, oregano, and black pepper; cook and stir until the turkey is no longer pink and the mushrooms have released their liquid, 10 to 15 minutes. Break the turkey meat into crumbles as it cooks. Stir in the diced tomatoes, tomato paste, and spinach. Cook, stirring often, until the spinach leaves are wilted, about 5 minutes; turn off burner.
- Mix the cottage cheese, egg whites, parsley, and Parmesan cheese in a bowl until thoroughly combined. Set aside.
- Place 4 lasagna noodles into the prepared baking dish, overlapping if necessary, and pour half of the turkey mixture over the noodles. Spread half the zucchini slices over the meat sauce, and top with half of the cottage cheese mixture. Spread half of the mozzarella cheese over the cottage cheese layer. Repeat layers, starting with 4 more noodles, the remaining meat sauce, zucchini slices, cottage cheese mixture, and remaining mozzarella cheese.
- Bake the lasagna in the preheated oven until the sauce is bubbling and the cheese is melted and browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 26.4 g, Cholesterol 56 mg, Fat 12.6 g, Fiber 4.2 g, Protein 34 g, SaturatedFat 4.3 g, Sodium 862.7 mg, Sugar 9.9 g
DELICIOUS BREAKFAST LASAGNA
This is a delicious breakfast for when you have company or for special brunches. You can vary the ingredients to your liking.
Provided by Paula
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Place frozen hash browns in the bottom of a 9x13-inch baking pan; season with salt and pepper. Spread onion and bell pepper over the hash browns; layer mushrooms slices on top. Add bacon.
- Beat milk, eggs, and salt together in a bowl. Pour mixture over the bacon, pressing lightly with a spatula to distribute. Spread Cheddar cheese on top.
- Bake in the preheated oven until egg mixture is set, 30 to 40 minutes.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 23.5 g, Cholesterol 148.5 mg, Fat 28 g, Fiber 2.3 g, Protein 22.5 g, SaturatedFat 11.9 g, Sodium 878.8 mg, Sugar 3.4 g
SIMPLY DELICIOUS LASAGNA
The best lasagna you've ever had, and so simple too! I make my own sauce for this lasagna but you can use your favorite jar sauce if you want. The cooking time does not include the time to make the sauce. It is well worth the wait to make your own sauce though!!! Enjoy!
Provided by cieradanielle
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE:.
- Saute garlic in olive oil over medium heat until it's golden.
- If using red wine, add to the pot and reduce to half by cooking over high heat.
- Add the crushed tomatoes, tomato sauce, Italian herbs, and salt & pepper.
- Reduce heat to low and simmer uncovered for 1-3 hours, stirring occasionally.
- Add sugar, and simmer 15 more minutes.
- Makes about 2 1/2 cups.
- LASAGNA:.
- Heat oven to 350 degrees.
- Brown meat in large skillet over medium-high heat.
- Meanwhile mix ricotta cheese, Parmesan, eggs, and 4 cups mozzarella until well blended. Set aside.
- Drain meat and return to skillet.
- Stir in spaghetti sauce until well blended.
- Spread some sauce onto bottom of 13x9 inch baking dish, top with lasagna noodles, spread some ricotta cheese on top of lasagna noodles, then top with more sauce.
- Repeat layers twice.
- Top with remaining noodles and meat sauce, then top with remaining mozzarella cheese.
- Cover with foil and bake for 1 hour. Let stand for 10 minutes before cutting to serve.
- Enjoy :).
DELICIOUS LASAGNA
I got this recipe from an Italian friend. You might find the addition of cream cheese unusual, but it is really delicious!
Provided by CookingONTheSide
Categories One Dish Meal
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Boil lasagna noodles, according to package directions.
- Sauté beef, then add salt, pepper, and some of the pureed tomatoes. Sauté the veggies in olive oil, then add garlic powder and oregano powder. Mix the beef and veggies into one pan.
- In a separate bowl, mix the Ricotta cheese, cream cheese, and some fresh chopped basil.
- Putting the lasagna together:.
- First sauce the bottom of your lasagna pan.
- Next, add a layer of lasagna noodles, followed by a layer of meat and veggies.
- Add a layer of mixed cheese (Ricotta and cream cheese), then a layer of sauce.
- After that, add a layer of shredded mozzarella.
- Repeat these steps two more times to create three layers total.
- The last layer should be mozzarella.
- Cover and then place into a preheated oven at 350°F for 1 hour or until done to your liking.
DELICIOUS CHEESY CHICKEN LASAGNA
If your alfredo sauce already has garlic in it you can omit the fresh garlic, and you can also make this with cooked turkey. If you like more sauce then double up on the amounts, to save time you can prepare the sauce well in advance, this is very good!
Provided by Kittencalrecipezazz
Categories Poultry
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- For the sauce; in a skillet melt butter over medium heat.
- Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes.
- Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes.
- Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired).
- Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups).
- For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper.
- Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
- Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole).
- Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired).
- Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure.
- Top with the 3 remaining noodles and the reserved 1 cup of sauce.
- At this point you can cover and refrigerate for up to 1 day.
- Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese.
- Return to oven and bake uncovered for another 10 minutes.
SUSAN'S DELICIOUS LASAGNA BOLOGNESE
This is an authentic tasting "ragu" sauce that is super rich and super flavorful. The bolognese portion of this recipe can be served over any thick pasta, as well as, be the primary component of this lasagna. I happen to LOVE this lasagna and have been tweaking it for years. I'm not a fan of ricotta cheese based lasagna's and as you'll see from this recipe...this is coupled with a beschemel type sauce rather than ricotta or cottage cheese. You can spice this one up further (I sure do!) with crushed red peppers in your sauce. You can also tone it down with mild italian sausage or turkey italian sausage. The Bolognese sauce can be made up to 3 days in advance and warmed up to make for the lasagna. This lasagna is also best baked right after assembling or the pasta will absorb the sauces and dry out. Enjoy!!
Provided by RedVinoGirl
Categories < 4 Hours
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- First make the Bolognese Sauce:.
- Brown and drain grease from the ground beef, ground pork and sausage in a large saute pan. Break up all lumps with spoon.
- Add in 2 T butter and 1 T olive oil and saute the onions, garlic, carrots and celery until softened. Add salt and pepper to taste.
- Add the wine and stir and then simmer for 5 minutes, or until reduced.
- Add the tomatoes and 1 cup of beef stock and bring to a boil. Stir the sauce well, then lower heat and half cover pan with lid and simmer gently for 2 hours. Stir occasionally during this time and add more stock as it becomes absorbed.
- Pour the cream into the sauce, stir well to mix, then simmer without lid for 30 minutes, stirring frequently.
- AT THIS STAGE -- YOU CAN SERVE THIS OVER THICK PASTA. FOR LASAGNA BOLOGNESE -- CONTINUE WITH RECIPE.
- Preheat oven to 375. If the bolognese sauce is cold, reheat it. Stir in enough stock to make it runny, if necessary.
- Make the white sauce by melting 1/4 cup butter in a medium saucepan. Add the flour and cook, stirring for 1-2 minutes. Add the hot milk a little at a time, whisking vigorously after each addition. Bring to a boil and cook, stirring until the sauce is smooth and thick. Add salt and pepper to taste, whisk well, then remove from heat.
- Spread 1/3 of Bolognese sauce over the bottom of a 9x13 baking dish.
- Cover the Bolognese sauce in the base of the dish with 1/4 white sauce, followed by 4 sheets of lasagna. Repeat the layers twice more, then cover the top layer of lasagna with the remaining white sauce and sprinkle the grated Parmesan over the top.
- Bake for 40-45 minutes or until the pasta feels tender when pierced with a fork. Let stand for 20 minutes before serving.
Nutrition Facts : Calories 758.7, Fat 50.3, SaturatedFat 24.2, Cholesterol 162.8, Sodium 1505.4, Carbohydrate 32.7, Fiber 3.9, Sugar 2.7, Protein 41.6
DELICIOUS SPINACH AND TURKEY LASAGNA
A delicious version of lasagna for those of us who are health conscious.
Provided by Chuck
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
- Combine spinach, ricotta, and nutmeg in a large bowl.
- To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 34.2 g, Cholesterol 69 mg, Fat 6.3 g, Fiber 5 g, Protein 33 g, SaturatedFat 3.2 g, Sodium 767.9 mg, Sugar 6.7 g
ASPARAGUS AND ONION LASAGNA (VERY DELICIOUS!)
I received this recipe about two years ago from my sister-in-law. I was very skeptical because I hated onions and was not to fond of asparagus, but once I ate it I was in love. This is so simple but very delicious and simple to make. I hope you enjoy it! You can always substitute if you want and if you have any good recommendations let me know!
Provided by Shaynan21
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine asparagus and onion in a 9x13-inch baking dish; season with garlic salt. Pour olive oil over mixture and stir to coat.
- Bake in the preheated oven until vegetables are tender, 15 to 20 minutes. Transfer vegetables to a plate and cover with aluminum foil or napkin.
- Spread ricotta cheese over each egg roll wrapper; layer into the bottom of the baking dish. Sprinkle vegetable mixture over ricotta layer and top with a layer of mozzarella cheese. Repeat layering until vegetables are all used, ending with a layer of mozzarella cheese.
- Bake in the oven until cheese is bubbling and melted, about 30 minutes.
Nutrition Facts : Calories 442.3 calories, Carbohydrate 40.2 g, Cholesterol 57.9 mg, Fat 19.2 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 9.2 g, Sodium 781.1 mg, Sugar 2.4 g
EASY DELICIOUS ITALIAN LASAGNA
This Lasagna recipe is very easy to make & very tasty. My family loves it. My husband is Italian American so I try to cook tasty 'Italian' food for him but food that is also easy enough to make when I get home from work at night. Also this is a recipe that can be prepared ahead of time & then frozen to cook later on during the week. I've had it frozen & then sat it out to thaw almost all day, stuck it in the oven & it tasted just as delicious & fresh. I've been tweaking this a lot from the original recipe I found in an old cook book belonging to my Mom.
Provided by BunnyBot
Categories European
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook lasagna noodles according to package directions; drain and set aside.
- In a large skillet heat the 2 or 3 tbsp olive oil (your choice of how much to use) add the Italian sausage, onion, and mushrooms (cook sausage well).
- Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. Cook until sauce is bubbly & heated through.
- In a 2-quart buttered baking dish (I'm lazy & use Pam spray) (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Note: I use more then 1 & 1/2 cups of the ricotta cheese so use best judgment & what looks good to you. 1 & 1/2 is pretty much an estimate of how much to use. My family seems to like it with extra ricotta.
- Bake lasagna at 350° for about 30 minutes, or until thoroughly heated and bubbly & the cheese looks melted & toasty on the top. Let stand for 8 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 809.9, Fat 50.6, SaturatedFat 22.7, Cholesterol 119, Sodium 1939.1, Carbohydrate 45.2, Fiber 2, Sugar 9.6, Protein 42.2
DELICIOUS LOW CHOLESTEROL LASAGNA
I came up with this recipe when thinking of a nice meal to make my favorite man. He is currently watching his cholesterol, so I researched what ingredients I could substitute to make a lasagna that is healthy for him and still tastes great. Using fresh ingredients makes all of the difference.
Provided by chantelandashton
Categories One Dish Meal
Time 2h50m
Yield 10 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven for 350.
- Saute mushrooms, onion, and garlic in olive oil.
- Add buffalo meat, sage, nutmeg, ground mustard, ginger, fennel, salt, and pepper. Saute until buffalo meat is just browned. Do not overcook.
- Add tomatoes, tomato paste, tomato sauce, thyme, oregano, basil, bay leaves, and cabernet. Let simmer for at least and hour. I let it simmer for 2-3 hours and then store it in the fridge overnight. This allows for all of the flavors to really come out.
- Cook lasagna noodles according to package directions. Drain and set aside.
- Combine cottage cheese, 1/2 lb of the mozzarella, egg whites, and parsley.
- Pour 1/2 of sauce in baking dish.
- Top with 4 noodles, 1/2 the cottage cheese mixture, and the other 1/2 of the sauce.
- Add 4 more noodles, the rest of the cottage cheese mixture, and the remaining 1/4 lb of mozzarella.
- Cover dish with non-stick foil and cook for 30 minutes.
- Remove foil and cook for an additional 20 minutes.
Nutrition Facts : Calories 243.4, Fat 6.5, SaturatedFat 1.1, Cholesterol 26.6, Sodium 1113.6, Carbohydrate 15.7, Fiber 2.9, Sugar 7.4, Protein 28.8
DEADLY DELICIOUS LASAGNA
This is possibly the most fattening, but also most delicious, lasagna ever!
Provided by Paul Kahl
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 18
Number Of Ingredients 7
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 and lay noodles on a paper towel.
- In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
- In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
- Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
- Preheat oven to 425 degrees F (220 degrees C).
- Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
- Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.
Nutrition Facts : Calories 575 calories, Carbohydrate 38.7 g, Cholesterol 87.4 mg, Fat 33.4 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 16.5 g, Sodium 1262 mg, Sugar 12.2 g
DELICIOUS ARTICHOKE LASAGNA
Delicious Artichoke Lasagna
Provided by Jane Kaylie @Recipesnfoodcom
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Lightly oil an 8 by 11 inch or similar baking dish or coat it with nonstick spray.
- In a food processor, combine tomatoes, caponata and ½ teaspoon salt. Pulse until coarsely chopped. Season with pepper. Set aside. Wash and dry processor bowl.
- Add cottage cheese; process until smooth. Add artichokes, ¼ cup Parmesan and remaining ½ teaspoon salt; pulse 2 to 3 times to coarsely chop artichokes.
- Season with pepper. Spread one-third of the tomato mixture over the bottom of the prepared dish. Cover with 3 lasagna noodles.
- Spread half the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with ¼ cup Parmesan.
- Cover with 4 noodles and remaining cottage cheese mixture. Top with 4 noodles and remaining tomato mixture.
- Cover dish with aluminum foil and bake for 25 minutes, or until bubbling. Remove foil and sprinkle remaining ½ cup Parmesan over top.
- Bake, uncovered, for 10 minutes, or until cheese has melted. Let stand for 10 minutes before serving.
- Enjoy the full recipe with details @ http://goo.gl/NloEj8
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