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
CONQUISTADOR LASAGNA
While attending some sort of soiree, and being moderately unimpressed with the food trucked in from more than a few (mostly chain) resturants, a local taco stand had a lonely table in back and was serving up slices of this delicious meal. After a few attempts, it was decoded, and the delicious discovery is now mine whenever I am so inclined to make it. As easy to prep as a casserole, and when made in tangent with a double batch of the Mexi-Mild Chili Sauce (http://www.recipezaar.com/375677), you have a complete meal and about a two cups of leftover sauce for the icebox.
Provided by PeteVenk
Categories One Dish Meal
Time 55m
Yield 12 , 12 serving(s)
Number Of Ingredients 15
Steps:
- Sweat onion, garlic, and jalapeno in about 1 t. oil over medium low heat for about 5 minutes (do not brown!); set aside.
- Add remaining oil to pan and fully cook chicken.
- Coat chicken with spices and cook an additional minute, then combine with onion, garlic, and peppers.
- Spray a glass 9x13 baking dish with cooking spray.
- Add about 1/2 cup Mexi-Mild sauce to the bottom of the baking dish.
- Layer tortillas, chicken mixture, and a cheese (alternating cheeses on layers and reserving 1/2 cup of each cheese for the top) for at least three layers, ending with a tortilla layer on top.
- Pour remaining sauce over the top and cover with reserved cheeses.
- Bake at 325 for about 40 minutes.
Nutrition Facts : Calories 274.6, Fat 15.3, SaturatedFat 7.2, Cholesterol 51.6, Sodium 542, Carbohydrate 16.5, Fiber 1.4, Sugar 1.9, Protein 17.4
CONQUISTADOR QUICHE
Spicy Mexican quiche. This is the recipe that I first came to Recipezaar to find. I requested the recipe, but no one could help me, so I made it up from memory in order to take it to a dinner party my friend was having. Sometime later, after my cookbooks were out of storage, I was able to locate the original recipe. This is pretty darn close.
Provided by Karen From Colorado
Categories Cheese
Time 1h15m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Poke holes in the crust with a fork and pre-bake 10 minutes.
- Fry the sausage with the onion and spices until the onion is tender.
- Layer meat, green chilies and cheese into crust.
- Mix eggs and milk/cream together in a bowl with a bit of salt.
- Pour over meat mixture in the crust.
- Bake at 350 degrees for about 45 minutes or until a knife in the middle comes out clean. (Cover the crust edges with foil if it is browning too dark).
- Cut into wedges and top with lettuce, sour cream and a tomato wedge.
- Serve with salsa if desired.
More about "conquistador lasagna recipes"
CACCIATORE LASAGNA | RICARDO
From ricardocuisine.com
5/5 (101)Category Main DishesServings 6Total Time 1 hr 25 mins
- In a large non-stick skillet, brown the onion in the butter. Add the chicken and garlic and cook over high heat until the chicken is golden brown. Season with salt and pepper. Set aside in a bowl.
- Meanwhile, in a saucepan, melt the butter. Add the flour and stir well. Add the milk and bring to a boil, stirring with a whisk. Simmer for 1 minute. Stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside.
GENNARO CONTALDO'S AUTHENTIC ITALIAN LASAGNE | CITALIA
From youtube.com
Author CitaliaViews 1.4M
MEXICAN LASAGNA - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Calories 500 per servingCategory Dinner
CHOCOLATE LASAGNA (NO-BAKE DESSERT)
From natashaskitchen.com
LASAGNA (TRADITIONAL ITALIAN RECIPE) EASY STEP BY STEP …
From christinascucina.com
THE BEST HOMEMADE LASAGNA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OUR 15 BEST LASAGNA RECIPES OF ALL TIME
From allrecipes.com
CLASSIC LASAGNA | CANADIAN LIVING
From canadianliving.com
THE ULTIMATE LASAGNA | CANADIAN LIVING
From canadianliving.com
CONQUISTADOR | DEFINITION, HISTORY, & FACTS | BRITANNICA
From britannica.com
LASAGNA (THE BEST) | RICARDO
From ricardocuisine.com
4/5 (22)Total Time 3 hrs 15 minsCategory Main Dishes
10 SPANISH CONQUISTADORS OF THE NEW WORLD - THOUGHTCO
From thoughtco.com
BEST LASAGNA RECIPE | BON APPéTIT
From bonappetit.com
CONQUISTADOR | SPANISH TO ENGLISH TRANSLATION - SPANISHDICT
From spanishdict.com
CLASSIC HOMEMADE LASAGNA • SALT & LAVENDER
From saltandlavender.com
LASAGNA !! | RECIPETIN EATS
From recipetineats.com
MEXICAN LASAGNA - FAVORITE COMFORT FOOD WITH A SPICY TWIST
From boulderlocavore.com
CONQUISTADOR DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
WE TRIED 4 FAMOUS LASAGNA RECIPES - HERE'S THE BEST | KITCHN
From thekitchn.com
You'll also love