BLAZY'S PEPPERONI STUDDED LASAGNA
Guy Fieri beefs up this Italian favorite with the works: homemade tomato sauce, spicy pepperoni and Italian sausage. The garlic in his fresh tomato sauce is browned and caramelized, giving it a sweet, roasted taste. The flavor more than makes up for the effort, plus you can assemble the whole thing in advance and freeze it.
Provided by Guy Fieri
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath.
- In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel.
- In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times.
- On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
- In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.
SPINACH AND BEEF LASAGNA
Spinach and meat with three types of cheese and herbs, layered with red sauce and noodles.
Provided by ArmeC
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large pot over medium heat. Cook and stir ground beef in the hot pot with garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. Stir spaghetti sauce and spinach into ground beef mixture; simmer until heated through, about 5 minutes.
- Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
- Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over the sauce. Spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce. Spread 1/2 the remaining sauce and 1/2 the cheese mixture over the top. Repeat layers, finishing with sauce. Cover pan with aluminum foil.
- Bake in the preheated oven for 55 minutes, remove aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 35.3 g, Cholesterol 37.6 mg, Fat 11.1 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 875.5 mg, Sugar 12.1 g
SPINACH LASAGNA III
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.
Provided by Robbie Rice
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
- Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
- Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g
BEEF AND SPINACH LASAGNA
Using no-cook noodles gives you a jump start on assembling this hearty beef and spinach lasagna. It cuts nicely after standing a few minutes, revealing flavorful layers. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.
Nutrition Facts : Calories 281 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 3g fiber), Protein 20g protein.
PEPPERONI LASAGNA
I've served this satisfying lasagna for years - when our children were small, they preferred it more than a steak dinner! Now my grandchildren request that I bring a pan along when I visit...and, of course, I do. -Barbara McIntosh, Midland, Texas
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses. , Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 356 calories, Fat 19g fat (9g saturated fat), Cholesterol 106mg cholesterol, Sodium 838mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
SPINACH LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside.
- Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper.
- Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.
- The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.
- Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.
LASAGNA WITH SPINACH AND PEPPERONI
Make and share this Lasagna With Spinach and Pepperoni recipe from Food.com.
Provided by DB1971
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cook lasagna noodles as directed on package. Drain and let cool.
- Meanwhile, cook ground beef seasoned with salt, pepper, onion powder, garlic powder, chili powder and oregano to taste.
- Add Pepperoni when hamburger is about 3/4 cooked through and cook together until hamburger is done.
- Rinse spinach and pat dry.
- Add spinach to pan and saute until the spinach wilts.
- Drain excess oil from pan.
- Add jar of marinara sauce plus 1/2 jar of water and let cook on medium low heat for about 15 minutes.
- Mix ricotta cheese, egg, milk, salt and pepper in small bowl.
- Mix mozzarella, parmesan and colby jack in small bowl.
- Put about 2 heaping spoonfuls of marinara mixture on bottom of pan.
- layer as follows: five lasagna noodles, 1/2 of ricotta cheese mixture, 1/2 of marinara mixture, 1/2 of grated cheese mixture then repeat.
- Cook at 350 degrees until heated through. About 30 minutes.
Nutrition Facts : Calories 901.9, Fat 53.1, SaturatedFat 27.3, Cholesterol 222.2, Sodium 1229.4, Carbohydrate 44.8, Fiber 1.9, Sugar 10.9, Protein 58.9
EASY LASAGNA WITH PEPPERONI
Pepperoni isn't just for pizza. Layered between sheets of lasagna with creamy, gooey cheese and a simple crushed tomato marinara, this humble little sausage adds a spicy, peppery, and very flavorful bite to the baked pasta classic. Many recipes call for additional meat-ground beef, other sausages, and such. Here, I used only pepperoni so the full flavor comes through without being hidden behind other ingredients. It also makes this one of the easiest, quickest lasagnas you'll ever put together. Not much cooking at all. Note: This recipe uses a total of 80 small pepperoni slices (the regular kind at the deli), with 40 pieces per layer in a 13 X 9-inch baking dish-about seven ounces of sausage total.
Provided by Pamela Steed Hill
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350° F.
- Cook the lasagna noodles in boiling, salted water 8-9 minutes. Drain and rinse under cold water.
- Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the garlic and onion and cook 3 minutes, stirring frequently. Add the tomatoes and oregano and season with salt and pepper.
- Bring to a light simmer then reduce the heat and cook slowly, covered, 10 minutes. Remove from the heat and let cool 10 minutes (or place the sauce in a sealable container and refrigerate until ready to use-in a few hours or overnight).
- Stir together the ricotta, parsley, and tarragon in a small bowl.
- To assemble the lasagna, lightly oil a 13 X 9-inch baking dish. Spread 1/2 cup of the tomato marinara in the bottom of the dish and top it with 4 noodles, slightly overlapping. Spread 1/2 of the ricotta-herb mixture over the noodles, then scatter 1/3 of the mozzarella and 2 tablespoons of Parmesan cheese on top.
- Cover the cheeses with 40 slices of pepperoni (5 rows of 8 pieces).
- Place 4 more lasagna noodles on top and spread with 1/2 of the remaining tomato sauce and the remaining 1/2 of the ricotta-herb mixture. Scatter another 1/3 of the mozzarella and 2 more tablespoons of Parmesan cheese on top. Cover with the remaining 40 slices of pepperoni.
- Lay the last 4 noodles on top and spread with the remaining tomato sauce. Scatter the remaining 1/3 of the mozzarella and remaining 2 tablespoons of Parmesan cheese on top and sprinkle with dried oregano.
- Bake uncovered until the cheese is bubbly and the top begins to brown, 30-35 minutes. Remove and let rest 10 minutes.
- To serve, cut the lasagna into 6 pieces and serve.
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