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
RICE LASAGNA
This lasagna-style dish uses rice instead of noodles. It has a very simple ingredient list, which makes this a great base recipe.
Provided by SarahD
Categories Main Dish Recipes Casserole Recipes Rice
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
- Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
- Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 35.3 g, Cholesterol 118 mg, Fat 20.3 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 9.9 g, Sodium 975 mg, Sugar 9.1 g
RICE LASAGNA
My entire family loves this lasagna. We started making it this way after my husband discovered he needed a gluten free diet. If you want to make this gluten free be sure to watch the brand of products you use. I will not list specific brands because gluten free products change often. I was able to easily find regular products that are gluten free instead of having to shop at a specialty store.
Provided by JanV546
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Add eggs and 1/4 cup parmesan cheese to rice. Set aside.
- Combine 1/4 cup parmesan cheese and cottage cheese. Set aside.
- Add sauce to meat mixture, heat.
- Spoon 1 cup rice mix into pammed glass pan, cover with 1/2 of cottage cheese mix, 1/3 sauce and 1/2 ricotta. Repeat, topping with sauce and 2 tablespoons grated parmesan.
- Cook 20 minutes at 375 degrees. Cook longer if it is in a dense pan.
- If desired, you can freeze and bake at a later date.
Nutrition Facts : Calories 243.7, Fat 7, SaturatedFat 2.5, Cholesterol 61.4, Sodium 762.5, Carbohydrate 34.2, Fiber 0.7, Sugar 10.9, Protein 10.1
BROWN-RICE LASAGNA WITH SPINACH AND TOFU
Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Make the sauce: Put tomatoes, 3 tablespoons water, and 1/2 teaspoon salt into a large pot. Bring to a boil; reduce heat, and simmer, stirring occasionally, until tomatoes break down and sauce thickens, about 1 hour. Remove from heat. Stir in basil. Let cool.
- Bring a large pot of water to a boil. Add pasta; cook until barely tender, about 10 minutes. Drain; rinse. Lay pasta on a clean kitchen towel; loosely cover with plastic wrap, and set aside.
- Heat a large saute pan over medium heat. Coat with cooking spray. Add garlic; cook, stirring occasionally, until softened, about 3 minutes. Add spinach and remaining 1/2 teaspoon salt; cook until wilted, about 2 minutes. Drain; squeeze out any excess liquid. Transfer to a bowl. Stir in parsley. Let cool completely. Meanwhile, pulse pine nuts in a food processor until finely ground. Add tofu, cottage cheese, and pepper; puree.
- Coat an 8-inch square baking dish with cooking spray. Cover bottom with a layer of pasta. Top with 1 1/4 cups sauce, 1 1/4 cups spinach mixture, and 3/4 cup tofu mixture, spreading each layer evenly. Repeat. Top with a layer of pasta; spread with remaining sauce. Sprinkle with Parmesan. Bake until heated through and Parmesan turns golden brown, 35 to 40 minutes. Let cool 10 minutes.
Nutrition Facts : Calories 214 g, Cholesterol 6 g, Fiber 7 g, Protein 17 g, SaturatedFat 2 g, Sodium 482 g
MINUTE® RICE LASAGNA
This clever casserole, an easy alternative to the traditional dish, features ground beef, spaghetti sauce and cheeses layered with Minute® Rice instead of noodles.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Coat 13x9-inch baking dish with nonstick cooking spray; set aside.
- Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside.
- Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray.
- Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated.
- Spoon one-half rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
- Bake 15 to 20 minutes or until thoroughly heated.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 20.5 g, Cholesterol 111.6 mg, Fat 16.9 g, Fiber 1.4 g, Protein 26.1 g, SaturatedFat 8 g, Sodium 624.5 mg, Sugar 5.4 g
More about "minute rice lasagna recipes"
RECIPES | MINUTE® RICE
From minuterice.com
THE BEST LASAGNA RECIPE {EASY TO MAKE!} - KRISTINE'S …
From kristineskitchenblog.com
EASIEST ONE POT LASAGNA - CREME DE LA CRUMB
From lecremedelacrumb.com
EASY LASAGNA RECIPE - MAKE HOMEMADE LASAGNA IN 25 …
From kevinandamanda.com
EASY HOMEMADE LASAGNA RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
30-MINUTE SKILLET LASAGNA (EASY LASAGNA RECIPE!) - AVERIE …
From averiecooks.com
BEST LASAGNA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BROWN RICE & LENTIL LASAGNA CASSEROLE | MINUTE® RICE
From minuterice.com
4.2/5 (4)Estimated Reading Time 2 minsServings 6
RECIPES - MINUTE RICE®
From minuterice.ca
Servings 4Total Time 30 mins
BROWN RICE LASAGNA – A QUICK AND EASY RECIPE - HAVEN HILL CUISINE
From havenhillcuisine.com
HEALTHIER 20-MINUTE SKILLET LASAGNA RECIPE - AVERIE COOKS
From averiecooks.com
RICOTTA AND SPINACH LASAGNA | RICARDO - RICARDO CUISINE
From ricardocuisine.com
30 MINUTE EASY SKILLET LASAGNA - THE PERFECT FAMILY DINNER RECIPE
From andianne.com
LASAGNA (THE BEST) | RICARDO
From ricardocuisine.com
RICE LASAGNA - CLASSICO® PASTA SAUCE - FOOD
From classico.com
EASY HOLIDAY CASSEROLES AND OVEN-BAKED RECIPES
From minuterice.com
LASAGNA !! | RECIPETIN EATS
From recipetineats.com
28 BEST GROUND BEEF RECIPES
From allrecipes.com
THE BEST 30-MINUTE SKILLET LASAGNA - KALEJUNKIE
From kalejunkie.com
You'll also love