LASAGNA-STYLE NACHOS
Provided by Jackie Rothong
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line 4 rimmed baking sheets with wire racks.
- For the lasagna chips: Bring a large pasta pot of salted water to a boil. Fill a large bowl with ice water.
- Cook the lasagna noodles 2 minutes shy of the package directions. Drain the noodles and immediately plunge them into the ice water. Drain the noodles, put them on the prepared baking sheets and pat dry with paper towels. Cut the noodles into triangles using kitchen scissors so they resemble tortilla chips.
- Put the oil and 2 tablespoon water in a large bowl. Add the lasagna chips and toss to combine. Add the Parmigiano-Reggiano and red pepper flakes. Season with salt and pepper and toss until evenly coated. Put the coated lasagna chips on the prepared baking sheets. Broil in batches until golden and crispy, 8 to 10 minutes. Remove and allow to cool.
- For the Bolognese sauce: Heat the olive oil in a Dutch oven or braiser over medium heat. Add the ground beef, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Meanwhile, put the onion, carrots, celery and garlic in a food processor and pulse until finely chopped. Stir the vegetable mixture into the ground beef, season with salt and pepper and cook for 1 minute. Stir in the tomato paste and add the thyme sprigs. To deglaze the Dutch oven, add the wine, scrape up the browned bits with a wooden spoon and cook for 30 seconds before stirring in the tomato puree. Cook over high heat, stirring occasionally, until the liquid reduces and the sauce thickens, about 10 minutes. Remove the Dutch oven from the heat, stir in the milk and season with salt and pepper. Set aside until ready to use.
- For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the shallot and thyme leaves and cook until fragrant, about 1 minute. Stir in the flour and cook until the mixture bubbles, about 30 seconds. Slowly whisk in the milk and cook over low heat until thickened, about 2 minutes. Season with salt and pepper. Turn off the heat and stir in the fontina.
- For the spicy pesto: Combine the walnuts and garlic in a mortar and pestle and pound to a paste. Add the basil leaves, a handful at a time, grinding down to a paste with each addition. Add the cheese and drizzle in the Calabrian chili oil and olive oil. Season with salt and combine well until emulsified.
- To serve, put the lasagna chips on a large serving platter, then top with the Bolognese sauce, Bechamel and Spicy Pesto.
NACHO LASAGNA RECIPE BY TASTY
Here's what you need: nonstick cooking spray, olive oil, lean ground beef, taco seasoning, Pace® Picante Sauce, ricotta cheese, shredded mexican cheese blend, mexican crema, refried beans, tortilla chips, Pace® Chunky Salsa, jalapeño, fresh cilantro
Provided by Campbell's
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes. Drain any excess fat.
- Stir in the taco seasoning and ½ cup ( Pace® Picante Sauce until well combined, then bring to a simmer over medium heat. Remove the pan from the heat.)
- In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.
- To assemble the lasagna, spread 1½ cups (225 G) of the seasoned beef in the baking dish, then dollop ¾ cup (180 G) of the ricotta mixture and ½ cup (120 G) of the refried beans on top. Cover with a third of the tortilla chips, pressing down gently to nestle the chips into the filling. Drizzle the chips with ½ cup (168 g) Pace® Picante Sauce, and 1 cup (100 G) Mexican cheese. Repeat to make 2 more layers, using 1 cup (336 G) Pace® Picante Sauce and 1½ cups (150 G) Mexican cheese for the final layer of each.
- Bake for 20-24 minutes, or until the layers have melted together and the cheese on top is browned.
- Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 900 calories, Carbohydrate 39 grams, Fat 57 grams, Fiber 4 grams, Protein 54 grams, Sugar 3 grams
QUESO BAKED NACHOS
I modified a nachos recipe I found, and my family loves it! It is now a regular at all of our parties or any time we're craving nachos. -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., In an ungreased 13x9-in. baking pan, layer a third each of the following: chips, beans, beef mixture and queso dip. Repeat layers twice., Bake, uncovered, until heated through, 10-15 minutes. Top with tomatoes and, if desired, chives; serve immediately with sour cream on the side.
Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 786mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
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
NACHO LASAGNA PASTA CHIPS RECIPE BY TASTY
Fulfill all of your snack cravings with these cheesy, crunchy air-fried pasta chips! Cheddar cheese powder pairs with hot sauce for a salty, spicy bite, all wrapped in a fun-filled lasagna chip!
Provided by Aleya Zenieris
Categories Appetizers
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the cheddar cheese powder, chili powder, onion powder, and salt until evenly combined.
- In a medium bowl, toss the warm lasagna noodles with the avocado oil and hot sauce until well coated. If any noodles stick together, separate them and make sure all sides are coated in oil.
- Preheat the air fryer to 390˚F (200°C) for 5 minutes.
- Layer three of the lasagna noodles to the air fryer basket. Cook for 6 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
- Add the cooked pasta chips to the same medium bowl and tear into smaller pieces. Toss with half of the spice mixture. Repeat with the remaining lasagna noodles. Let the lasagna chips cool slightly before serving, about 5 minutes. The chips will continue to crisp as they cool.
- Serve the pasta chips with salsa for dipping.
- Enjoy!
Nutrition Facts : Calories 59 calories, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
NO-BAKE LASAGNA
You don't need to turn on the oven for this lasagna, so it's perfect for summer. The noodles and sauce are simply layered on a plate...even my husband can make it! This is a satisfying vegetarian entree. -Norma Montgomery, Groveland, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions., Add mozzarella cheese to the sauce; cook on low until cheese is melted. Drain noodles; cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 378 calories, Fat 13g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 577mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.
BAKED NACHOS
My family loves any type of Mexican food, so I'm always in search of something different. In this recipe, nachos become a main-dish casserole.-Janice Lyhane, Marysville, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well. , Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 537 calories, Fat 31g fat (18g saturated fat), Cholesterol 113mg cholesterol, Sodium 843mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
EASY LASAGNA II
My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!
Provided by Joanie Heger
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g
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