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
SEAFOOD LASAGNA
This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
CAJUN LASAGNE RECIPE - (4.3/5)
Provided by á-46561
Number Of Ingredients 25
Steps:
- Preheat oven to 375°F. Bring a large pot of salted water to boil. Cook pasta for 6 minutes. Rinse pasta with warm water, drain, coat with oil and set aside. Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside. In a large soup pot heated over medium heat add 2 tablespoons of olive oil, add onion, bell pepper, and celery. Sauté for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes. Add tomato paste and mix well, cook for 5 more minutes. Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well. Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally. Add chopped parsley and mix well and allow sauce to cook about 15 more minutes. TO ASSEMBLE RICOTTA/CHEESE MIXTURE: Mix eggs, ricotta, Parmigiano Reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side. TO ASSEMBLE LASAGNE: In a large greased 13X9-inch casserole dish, place about 1 cup of pasta sauce on the bottom. Top with lasagna noodles, slightly overlapping noodles. Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese. For the last layer top with noodles, pasta sauce and remaining grated cheeses. Cover casserole with greased foil and bake at 375°F for 30 minutes. Remove foil and cook 20 minutes more. Remove from oven, allow to cool 10 minutes. Serve with garlic bread.
LOUISIANA LASAGNA
Make and share this Louisiana Lasagna recipe from Food.com.
Provided by Mary in LA.
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Brown meat in veg oil: add onions, parsley & garlic.
- Cook 5 min's & then add water,1 tsp salt, pepper,oregano,tomato paste,bay leaves,to skillet; cover, simmer for 30 min's, stirring.
- In saucepan, over low heat melt butter,blending well, stir flour in.
- Cook until thick.
- Remove from heat; stirring constantly, gradually add milk.
- Cook until it gets thick.
- Stir in egg yolk, cheese,salt,and cook for 2 min's.
- Cook the noodles until done and lay in shallow pan.
- Pour your meat sauce over noodles, then add cheese sauce, repeat several layers until you run out of everything.
- Bake in oven 325 deg, uncovered.
Nutrition Facts : Calories 281.2, Fat 17.9, SaturatedFat 7, Cholesterol 113.6, Sodium 677.8, Carbohydrate 10.2, Fiber 1.1, Sugar 2.5, Protein 19.5
More about "louisiana lasagna recipes"
CAJUN LASAGNA - CREOLE CONTESSA
From creolecontessa.com
Reviews 198Total Time 2 hrs 10 minsEstimated Reading Time 3 mins
- Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside.
EXTRA EASY LASAGNA RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (10)Total Time 1 hrServings 6
- Brown ground beef in oil in a large skillet, stirring to crumble; drain off pan drippings. Stir tomatoes, tomato paste, and seasonings into meat. Bring to a boil; reduce heat and simmer 40 minutes, stirring occasionally.
- Place half of noodles in a lightly greased 12 x 8x 2-inch baking dish, slightly overlapping lengthwise edges. Spoon one-third of meat mixture over noodles; add half of shredded mozzarella, ricotta, and Parmesan cheese. Repeat layers, and spoon on remaining meat mixture. Arrange mozzarella slices on top. Bake at 350 for 30 minutes.
EASY LASAGNA RECIPE, STEP-BY-STEP - LOUISIANA WOMAN BLOG
From louisianawomanblog.com
Reviews 8Category Main DishCuisine ItalianTotal Time 1 hr 20 mins
- Soak oven-ready lasagna noodles covered with hot water layered in a shallow 9 x 13 casserole dish for 20 minutes.
- Meanwhile, combine ricotta cheese, eggs, Italian seasoning, salt, and pepper into a medium bowl, stir to combine and set aside.
- Brown the ground meats in a large dutch oven then add pasta sauce and water stirring to heat through, set aside.
THE BEST HOMEMADE LASAGNA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
LASAGNE WITH RICH MEAT SAUCE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
LIDIA'S ITALIAN-AMERICAN LASAGNA | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
CREOLE CREAM CHEESE AND SAUSAGE LASAGNA - LOUISIANA COOKIN
From louisianacookin.com
Estimated Reading Time 2 mins
WWW.ALLRECIPES.COM
JIM'S THREE-CHEESE LASAGNA | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
QUICK, CREAMY SEAFOOD LASAGNA | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
HOW TO MAKE LASAGNA (EASIEST RECIPE, WITH BEEF & CHEESE) | KITCHN
From thekitchn.com
GARLIC BUTTER SKILLET VEGGIE LASAGNA - LOUISIANA FISH FRY
From louisianafishfry.com
LOUISIANA LASAGNA - COOKING PROFESSIONALLY
From cookingprofessionally.com
You'll also love