ALMOST LASAGNA
This is a creamy and satisfying twist on an old Italian classic!
Provided by Catherine Cappiello Pappas
Time 50m
Number Of Ingredients 21
Steps:
- 1. For the Sauce: Heat a sauce pot with the olive oil. Add the onions and garlic and sauté on medium low until the onion is transparent. Add the crushed tomatoes and the chicken broth and continue to simmer on low. Add all of the seasonings and simmer on low; partially covered. For Lasagna: Preheat Oven 325 degrees: Sauté the ground beef in a frying pan and then drain any fat and set the ground beef aside. Boil the potatoes with the skin until fork tender; then let cool; slice and set aside.. Heat a large frying pan with two tablespoons of olive oil and sauté the zucchini slices until slightly golden; then set aside. Combine the yogurt, milk and all the seasoning and lemon juice. Briskly stir with a fork. Add the yogurt combination to the sautéed ground beef and toss. Drizzle two tablespoons of olive oil at the bottom of a baking pan and lay out a layer of potato slices. Spoon the ground beef mixture on top of the potatoes and then spoon the tomato sauce and grate cheese on top. Next, layer the zucchini and repeat with the potatoes and continue until everything is used up. Finish with the sauce and grated cheese. Bake 35-40 minutes.
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
ALMOST LASAGNA
An Anne Coleman recipe. Help keeping dinner on a budget. Serve with garlic bread and a salad and you have a great meal!
Provided by Lisa Durham
Categories Turkey
Time 1h
Number Of Ingredients 9
Steps:
- 1. Brown meat and drain well, if necessary
- 2. While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
- 3. Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
- 4. Coat a 9-by-13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
- 5. Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.
ALMOST LASAGNA -- $1.50 PER SERVING
We make a version of lasagna that I call "Almost Lasagna" that is very versatile and easy to make ahead and heat later. Add crusty bread and bagged salad, and dinner is complete! To make the dish even cheaper, buy cheeses, pasta and sauce in bulk at your local warehouse store. Double or even triple the recipe and store in the freezer to bake off later.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat and drain well, if necessary.
- While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
- Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
- Coat a 9x13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
- Heat your oven to 350°F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.
Nutrition Facts : Calories 795.1, Fat 30.6, SaturatedFat 14.5, Cholesterol 185.2, Sodium 957, Carbohydrate 81.8, Fiber 6.9, Sugar 16.5, Protein 46.6
ALMOST LASAGNA RECIPE - (4.7/5)
Provided by ladygourmet
Number Of Ingredients 21
Steps:
- For the Sauce: Heat a sauce pot with the olive oil. Add the onions and garlic and sauté on medium low until the onion is transparent. Add the crushed tomatoes and the chicken broth and continue to simmer on low. Add all of the seasonings and simmer on low; partially covered. For Lasagna: Preheat Oven 325 degrees: Sauté the ground beef in a frying pan and then drain any fat and set the ground beef aside. Boil the potatoes with the skin until fork tender; then let cool; slice and set aside.. Heat a large frying pan with two tablespoons of olive oil and sauté the zucchini slices until slightly golden; then set aside. Combine the yogurt, milk and all the seasoning and lemon juice. Briskly stir with a fork. Add the yogurt combination to the sautéed ground beef and toss. Drizzle two tablespoons of olive oil at the bottom of a baking pan and lay out a layer of potato slices. Spoon the ground beef mixture on top of the potatoes and then spoon the tomato sauce and grate cheese on top. Next, layer the zucchini and repeat with the potatoes and continue until everything is used up. Finish with the sauce and grated cheese. Bake 35-40 minutes.
ALMOST LASAGNA - RACHAEL RAY
This is a recipe from Rachael Ray. I have not tried it but it looks great! Easier than lasagna, because it's not, this pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it's ready in a fraction of the time and with much less effort.
Provided by jnkmiles
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
- Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
- Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it inches.
- Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.
Nutrition Facts : Calories 996.4, Fat 36.1, SaturatedFat 14.4, Cholesterol 111.8, Sodium 891.1, Carbohydrate 108.1, Fiber 7.3, Sugar 11.2, Protein 53.5
ABSOLUTE BEST EVER LASAGNE RECIPE - (4.5/5)
Provided by kimvess
Number Of Ingredients 17
Steps:
- Brown ground beef, Italian sausage, onion and garlic. Add salt and next 5 ingredients; stirring until well mixed. Simmer 1 hour. Cook lasagna noodles according to package directions; drain and set aside. Heat oven to 375°F. Spray a 13 x 9" baking pan with cooking spray. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese. Bake for 30 to 40 minutes, or until cheese mixture is thoroughly melted.
THE BEST LASAGNA RECIPE BY TASTY
Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!
Provided by Lauren Lee
Categories Dinner
Time 22h10m
Yield 8 servings
Number Of Ingredients 35
Steps:
- Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
- Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
- Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
- Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
- Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
- Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
- Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
- Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
- Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
- Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
- Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
- Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
- Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
- Enjoy!
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