SPAGHETTI SQUASH CHICKEN LASAGNA
Have to feed a crowd? Craving something comforting? Need a quick and easy weeknight meal? Looking for a recipe that freezes beautifully? This Spaghetti Squash Chicken Lasagna checks all the boxes.
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 45 minutes.
- In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Sprinkle with salt and pepper, and turn off the heat.
- In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined and sprinkle with salt and pepper.
- Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 1 cup of marinara sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese.
- Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve.
Nutrition Facts : Calories 362 calorie, Fat 16 grams, SaturatedFat 7 grams, Sodium 608 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 28 grams
KAY'S SPAGHETTI AND LASAGNA SAUCE
This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.
Provided by SHERIMA1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 22 g, Cholesterol 34.2 mg, Fat 8.4 g, Fiber 3.8 g, Protein 13.2 g, SaturatedFat 3.1 g, Sodium 379.2 mg, Sugar 8.8 g
LEFT OVER SPAGHETTI LASAGNA
This is a dish intended for your left-over spaghetti. In my house there never seems to be enough left over to make this, so seeing as we love this dish a lot I make it with fresh spaghetti. Night #1 we are all dancing in our seat with pleasure as we eat dinner and lunch on day #2 is a treat beyond words.
Provided by Joey Joan
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a 9x13-inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
- Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
- Mix cottage cheese and sour cream in a bowl.
- Spread half the spaghetti with sauce into the prepared baking dish.
- Spread the cottage cheese mixture evenly over the spaghetti.
- Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
- Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 70 g, Cholesterol 48.6 mg, Fat 16.6 g, Fiber 5.7 g, Protein 32.2 g, SaturatedFat 8 g, Sodium 1476 mg, Sugar 18.8 g
SPAGHETTI à LA LASAGNE
Provided by Michele Urvater
Categories Cheese Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Dinner Parmesan Ricotta Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil for the pasta. Heat the tomato sauce in a small saucepan. (Or do this at the last minute in a microwave for 1 minute.)
- Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.
- Meanwhile, combine the olive oil, ricotta, and Parmesan in a small mixing bowl and season to taste with salt and pepper.
- When the pasta is done, drain it and return it to the pot, off the heat. Add the spaghetti sauce and toss well.
- Ladle the pasta and sauce into deep bowls, and top each portion with a dollop of the ricotta mixture.
SPAGHETTI LASAGNA
Make and share this Spaghetti Lasagna recipe from Food.com.
Provided by kitinsoco
Categories Spaghetti
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauce: Sauté garlic in butter until golden brown. Gradually stir in flour, milk and water. Add 1/2 tsp iodized rock salt. Mix until smooth. Add Spaghetti Sauce. Cook for 5 minutes with continuous stirring. Set aside.
- Filling: Sauté onion and squid in oil. Cook for 10 minutes or until tender. Add carrots, green peas, 1 tsp iodized rock salt, 1/4 tsp pepper and bell peppers. Cover and simmer for 10 minutes. Stir in green onions.
- Layer half of cooked Spaghetti in a square (8" x 8") baking pan. Spread half of filling, sauce and cheese. Repeat with remaining half. Bake in a preheated oven at 350ºF for 25 minutes.
Nutrition Facts : Calories 260.8, Fat 7, SaturatedFat 3.6, Cholesterol 87.2, Sodium 270.9, Carbohydrate 36.4, Fiber 2.6, Sugar 5.6, Protein 12.8
SPAGHETTI SQUASH LASAGNA
Hearty and delicious vegetarian meal that everyone will love!
Provided by BJBP
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
- Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
- Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
- Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 g
EASY LASAGNA I
A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.
Provided by Susan T.
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
- Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g
PASTA LASAGNA
Very yummy and easy to make.
Provided by Regan
Categories World Cuisine Recipes European Italian
Time 1h
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
- In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
- Bake in preheated oven 34 to 40 minutes, until hot and bubbly.
Nutrition Facts : Calories 643.6 calories, Carbohydrate 59 g, Cholesterol 126.5 mg, Fat 27.3 g, Fiber 5.3 g, Protein 40.1 g, SaturatedFat 13.5 g, Sodium 1086.9 mg, Sugar 15.3 g
SPAGHETTI & LASAGNA SAUCE
Make and share this Spaghetti & Lasagna Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Blend the stewed tomatoes and crushed tomatoes in a blender.
- In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic.
- Pour in tomatoes and reduce heat.
- Add basil, sugar, oregano and simmer about 40 minutes.
- Periodically check consistency; if sauce is too runny or liquid, add no salt added tomato paste or cornstarch paste to taste.
- Sprinkle with salt substitute and pepper before serving.
BAKED SPAGHETTI SQUASH LASAGNA STYLE
This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!
Provided by Brisak
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
- Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
- Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
- Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
- Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 24.5 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 5.8 g, Protein 14.1 g, SaturatedFat 5.9 g, Sodium 1294.5 mg, Sugar 8.9 g
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