Best Mama Roses Lasagna Recipes

MAMA ROSE'S LASAGNA

Mama Rose's Lasagna image

I wanted lasagna and I did a " ZAAR " search, and didn't have alot of the ingredients that those on here called for. So, I decided to make up one using what I had on hand. And if I say so myself it turned out pretty good ;). Now this is a very mild dish, so I think it would be very kid friendly. Both the stovetop and oven times have been figured into the cooking time.I know there are ALOT of steps in this but believe me, it's alot easier than it looks." ZAAR " wouldn't let me add parmesan/romano blend,but it's 1/2 cup divided. Let " rest " for 10 minutes before serving.Submitted to " ZAAR " on August 10th,2009

Provided by Chef shapeweaver

Categories One Dish Meal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb ground beef
1/2 lb ground pork
1/2 cup finely chopped sweet onion
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
1 teaspoon seasoning salt (to taste)
1/2 teaspoon salt
1 (26 ounce) jar of tomato and basil spaghetti sauce (I used Ragu' )
9 no-boil lasagna sheets
2 eggs
16 ounces small curd cottage cheese
2 teaspoons garlic powder, divided
1 teaspoon italian seasoning
1/2 cup parmesan cheese (the shaker type stuff ) or 1/2 cup romano cheese (the shaker type stuff )
2 cups Italian cheese blend, divided

Steps:

Preheat oven to 375 degrees.
In a large skillet over medium heat, the first seven ingredients along with 1 teaspoon of the garlic powder.
Cook until meat is browned and veggies are tender.
Drain and return to skillet add spaghetti sauce stir well ,turn to low and simmer for 20 minutes.
While sauce is simmering, mix together eggs and cottage cheese.
In a lightly greased or sprayed 11x 8 inch baking dish,add 1/3 of the sauce.
Place 3 sheets of lasagna side by side,place 1/3 of cottage cheese/egg mixture over the lasagna.
Top with 1/3 of the Italian cheese blend, and sprinkle 1/4 cup of the parmesan/romano over that.
Mix together the remaining garlic powder and Italian seasoning, and sprinkle over the cheese.
Top with 3 more of the lasagna sheets side by side, top with another 1/3 of the cottage cheese/egg mixture.
Sprinkle with 1/3 more of the Italian cheese blend,spread 1/3 more of the meat mixture over the cheese.
Place the last 3 of the the lasagna sheets over the meat,top with the last of the cottage cheese/ egg mixture,with a slotted spoon add remaining meat over the cottage cheese /egg layer.
Top that layer with the remaining 1/3 of the Italian cheese blend, and sprinkle with the remaining 1/4 cup of parmesan/romano cheese.
Cover with foil and bake for 45 minutes, remove foil and bake for another 10 minutes or until cheese is light browned and bubbly.

Nutrition Facts : Calories 442.3, Fat 24.1, SaturatedFat 9.7, Cholesterol 150.4, Sodium 1328.8, Carbohydrate 20.5, Fiber 1.3, Sugar 13.6, Protein 34.5

MAMA ROSE'S LASAGNA

Mama Rose's Lasagna image

I wanted lasagna and I did a " ZAAR " search, and didn't have alot of the ingredients that those on here called for. So, I decided to make up one using what I had on hand. And if I say so myself it turned out pretty good ;). Now this is a very mild dish, so I think it would be very kid friendly. Both the stovetop and oven times have been figured into the cooking time.I know there are ALOT of steps in this but believe me, it's alot easier than it looks." ZAAR " wouldn't let me add parmesan/romano blend,but it's 1/2 cup divided. Let " rest " for 10 minutes before serving.Submitted to " ZAAR " on August 10th,2009 Reposted here on June 4th.,2011

Provided by Rose Daly @shapeweaver

Categories Beef

Number Of Ingredients 13

Ingredients

1/2 pound(s) ground beef
1/2 pound(s) ground pork
1/2 cup(s) each of finely chopped sweet onion,green and red peppers
1 teaspoon(s) seasoned salt
1/2 teaspoon(s) salt
1 26 ounce(s) jar of tomato and basil spaghetti sauce ( i used ragu
9 - no boil lasgna sheets
2 - large eggs
16 ounce(s) small curd cottage cheese
2 teaspoon(s) garlic powder,divided
1 teaspoon(s) italian seasoning
1/2 cup(s) parmesan or romano cheese ( the shaker type cheese )
2 cup(s) italian blend cheese ,divided

Steps:

Preheat oven to 375 degrees.
In a large skillet over medium heat, the first seven ingredients along with 1 teaspoon of the garlic powder. Cook until meat is browned and veggies are tender.
Drain and return to skillet add spaghetti sauce stir well ,turn to low and simmer for 20 minutes.
While sauce is simmering, mix together eggs and cottage cheese.
In a lightly greased or sprayed 11x 8 inch baking dish,add 1/3 of the sauce.
Place 3 sheets of lasagna side by side,place 1/3 of cottage cheese/egg mixture over the lasagna.
Top with 1/3 of the Italian cheese blend, and sprinkle 1/4 cup of the parmesan/romano over that.
Mix together the remaining garlic powder and Italian seasoning, and sprinkle over the cheese.
Top with 3 more of the lasagna sheets side by side, top with another 1/3 of the cottage cheese/egg mixture.
Sprinkle with 1/3 more of the Italian cheese blend,spread 1/3 more of the meat mixture over the cheese.
Place the last 3 of the the lasagna sheets over the meat,top with the last of the cottage cheese/ egg mixture,with a slotted spoon add remaining meat over the cottage cheese /egg layer.
Top that layer with the remaining 1/3 of the Italian cheese blend, and sprinkle with the remaining 1/4 cup of parmesan/romano cheese.
Cover with foil and bake for 45 minutes, remove foil and bake for another 10 minutes or until cheese is light browned and bubbly.

LASAGNA ROSES

Lasagna Roses image

I love small plates [obviously]--- this is yet another fun, innovative way to serve / eat a classic!

Provided by TROY RAY

Categories Other Side Dishes

Time 35m

Number Of Ingredients 14

Ingredients

FILLING
12 classic lasagna noodles, cooked al dente
15 oz whole milk ricotta cheese
2 eggs, beaten
10 oz frozen spinach, thawed, chopped fine and "wrung out" of all water
1/2 Tbsp kosher salt
1/2 tsp white pepper
1 pinch red pepper flakes
1/4 c romano cheese, grated
1/4 c parmigiano-reggiano, grated
TOPPING
3 c your favorite marinara
1/2 c mozzarella cheese, grated
olive oil

Steps:

1. In a mixing bowl, combine ricotta cheese, egg, spinach, salt, pepper, pepper flakes, romano & Parmesan cheese. Combine well, but do not over-mix.
2. Lay out al dente noodles [you'll need one and half noodles per ramekin], and evenly distribute 1/8 the filling. When complete, "roll up" noodles.
3. Place about 1/4 cup marinara sauce in the bottom of each ramekin. Place one lasagna roll, "ruffle" side up. Drizzle olive oil over each "ruffle".
4. Dollop a tablespoon or two of marinara over each "rose", followed by the grated mozzarella.
5. Place under broiler, on the lowest rack, until cheese is melted and bubbly. Serve hot with some Italian wine. Enjoy!

LASAGNA ROSES RECIPE BY TASTY

Lasagna Roses Recipe by Tasty image

Here's what you need: lasagna noodle, olive oil, onion, garlic, ground beef, sausage, grated parmesan cheese, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, ricotta cheese, shredded mozzarella cheese

Provided by Julie Klink

Categories Dinner

Yield 18 servings

Number Of Ingredients 15

Ingredients

1 package lasagna noodle, cooked
olive oil
1 onion, diced
2 tablespoons garlic, minced
1 lb ground beef
1 lb sausage
1 cup grated parmesan cheese, divided
1 teaspoon salt
½ teaspoon pepper
⅓ cup fresh basil, chopped, divided
¼ cup fresh parsley, chopped, divided
24 oz tomato sauce, 1 jar, divided
6 oz tomato paste, 1 can
16 oz ricotta cheese
2 cups shredded mozzarella cheese, divided

Steps:

Preheat oven to 375˚F (190˚C).
Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
Add the ground beef, breaking it apart with a spoon, and stir until browned.
Add the sausage, breaking it apart with a spoon, and stir until browned.
Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
Place the spiral lasagna noodle in a greased muffin tin.
Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
Pour about 2 tablespoons of the sauce in between the noodle "petals". Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
Bake for about 30 minutes, until the top of the noodles are golden and crispy.
Let cool for about 5 minutes before removing from muffin tin.
Serve over tomato sauce.
Enjoy!