NANCY'S MEXICAN LASAGNA
Make and share this Nancy's Mexican Lasagna recipe from Food.com.
Provided by mollyvf
Categories Lunch/Snacks
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook and drain meat; add salsa and simmer 10 minutes. Beat eggs and stir in ricotta cheese. Layer in 13 inch baking dish as follows: 1/2 the tortillas, 1/2 the ricotta mix, 1/2 the grated cheese, 1/2 the meat. Repeat layers.
- Bake at 350 degrees for 20 to 30 minutes.
Nutrition Facts : Calories 389.8, Fat 21.4, SaturatedFat 10.8, Cholesterol 125.3, Sodium 885.6, Carbohydrate 21.1, Fiber 2.1, Sugar 3.1, Protein 28
NANCY'S LASAGNE
This recipe comes from one of my favorite people in the whole world, Mrs. Nancy Visser! God blessed me the day He brought Nancy into my life. Love you, Nancy! Oh and the lasagne is good too!
Provided by Diane Schmidt
Categories Casseroles
Time 30m
Number Of Ingredients 12
Steps:
- 1. Brown ground beef and drain off the fat. Add in the tomato sauce, tomato paste, garlic powder, and salt. Simmer and stir occasionally.
- 2. In medium bowl combine the cottage cheese, parmesan cheese, parsley flakes, eggs, and salt and pepper.
- 3. Layer in a 9x13 pan starting with the noodles, then cheese filling, then meat sauce, then mozzarella cheese. Repeat until all ingredients are used. Save a bit of mozzarella cheese for the last few minutes in the oven.
- 4. Bake for 30 minutes at 375*. Let stand for 5-10 minutes before cutting.
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
AUNT NANCY'S LASAGNA
Number Of Ingredients 11
Steps:
- Brown meat in oil. Add garlic, onion, tomato paste, water, and seasonings. Simmer for one hour. Cook noodles. Arrange in large baking dish, alternate noodles, cheeses, and sauce. Sprinkle with parmesan cheese. Bake at 350 degrees for 20 minutes.
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THE BEST LASAGNA RECIPE {EASY TO MAKE!} - KRISTINE'S KITCHEN
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Ratings 21Calories 386 per servingCategory Main Course
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions for the minimum cook time. Then, drain the noodles and rinse them with cold water. You can lay them out on parchment paper to keep them from sticking together.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes, stirring occasionally. Add the ground beef and cook, crumbling, until the beef is browned. Season with salt and pepper. Add the minced garlic and cook, stirring, for 30 seconds.
- Add the marinara sauce, Italian seasoning and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally.
NANCY SILVERTON'S EPIC EGGPLANT LASAGNA - THE AMATEUR …
From amateurgourmet.com
Servings 8Estimated Reading Time 6 mins
- Prep the eggplants by discarding the tip and stem ends; then cut the eggplants into 1-inch cubes. Divide between two baking sheets. Drizzle each portion with 1/4 cup plus 2 tablespoons of the olive oil. Toss and gently massage the cubes to coat the eggplants. Spread into a single layer. One batch at a time, place the baking sheet on the oven floor or lowest rack and cook for 15 to 20 minutes, until the cubes are dark brown all over, tossing occasionally with a metal spatula. NOTE: this'll produce a lot of steam, so be careful when you open the oven door. Also: this might set off your smoke detector. Remove the baking sheet from the oven and season cubes with 1 teaspoon of the salt.
- Combine the garlic and remaining 1/4 cup olive oil in a large Dutch oven. Cook until the garlic is soft and very light golden brown, stirring occasionally so it doesn't burn, about 5 minutes. Add the tomatoes, sugar, and the remaining 1 1/2 teaspoons salt, stir to combine, and cook the tomatoes for 5 to 6 minutes, until they thicken slightly. Spoon out and reserve 1/2 cup of the tomato sauce. Add the roasted eggplants, olives, za'atar, pepper, and red chile flakes. Stir to combine and cook until the eggplants have taken on the color of the sauce, about 5 minutes more. Add a splash of water (up to 3/4 cup) if the sauce is too dry and sticky. Taste and adjust for seasoning; then set aside.
- Now it's time to make the cheese sauce! Combine the butter, onion, chile pod, and bay leaves in a medium heavy-bottomed saucepan over medium-low heat. Cook, stirring often, until the butter is melted and the onion is soft but not brown, about 10 minutes, stirring often to prevent the onion from browning. Add the flour, whisking constantly, and cook for 2 minutes. Gradually add 1 cup of milk, whisking constantly. Increase heat to high and cook the sauce, whisking constantly, until it thickens. Add another cup of milk, continue to whisk constantly. Return the sauce to a boil and add the remaining 2 cups milk, whisking constantly. Return the sauce to a boil, reduce the heat to low, and simmer, whisking, until the sauce is thick enough to coat the back of a spoon -- 3 to 4 minutes.
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