BAKED LASAGNA
This is the top lasagna recipe in our family. It originally came from a junior league recipe book called River Road Recipes.
Provided by PanNan
Categories European
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat slowly.
- Add next 6 ingredients to meat (garlic through tomato paste).
- Add one tomato paste can of water.
- Simmer uncovered until thick or about 45 minutes.
- Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
- Cover and refrigerate until ready to use.
- Also meanwhile, cook lasagna noodles in boiling water until tender.
- Drain and rinse with cold water.
- Spray a 13X9X2 baking pan with vegetable oil spray.
- Place 1/2 of the noodles in the bottom of the pan.
- Spread 1/2 of the cottage cheese mixture over the noodles.
- Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
- Layer again with noodes, cottage cheese, meat and mozzarella cheese.
- Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.
Nutrition Facts : Calories 560.2, Fat 26.2, SaturatedFat 14, Cholesterol 153.8, Sodium 1510.6, Carbohydrate 35.6, Fiber 3.5, Sugar 7.9, Protein 45.4
BAKED FETTUCCINE LASAGNA
The fettuccine pasta used in this recipe is a delicious alternative to the typical lasagna noodle. Serve with a green salad and crusty Italian bread.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 10
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 30 to 35 minutes, or until heated through.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 32.9 g, Cholesterol 55.3 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 7.8 g, Sodium 686 mg, Sugar 5.3 g
LASAGNA CASSEROLE
While growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. -Deb Morrison, Skiatook, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 667 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 1209mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 44g protein.
FETTUCCINE MEATBALL LASAGNE RECIPE
Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.
Yield Makes 8 to 10 servings
Number Of Ingredients 25
Steps:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.
- Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.
- Stir together all filling ingredients until combined well.
- Put oven rack in middle position and preheat oven to 425°F.
- Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.
- Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.
- Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.
OVEN-READY LASAGNA
When company drops in, Debbie uses the sauce to assemble this cheesy lasagna. Oven-ready noodles, which don't need to be cooked before they're layered in the baking dish, further speed preparation of this easy entree.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. , Spoon a third of the meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts :
EASY PASTA LASAGNA
I obtained this recipe from a friend and modified it. It is very simple and so easy to make, and it is very delicious!
Provided by Maine-iac
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spray 9x13 inch baking pan with nonstick spray.
- Cook rigatoni according to package directions, drain, and divide in half.
- In large bowl, beat eggs and stir in ricotta and parmesan cheese, garlic, oregano, salt and pepper.
- In large bowl, mix the two jars of pasta sauce with the can of diced tomatoes including juice.
- Add 2 cups pasta sauce mix spreading to cover bottom of baking pan.
- Add half of cooked noodles over sauce, and top with half of ricotta mixture, dropped by spoonfuls.
- Add sour cream, dropped by spoonfuls.
- Add 1 cup mozzarella, 2 cups pasta sauce mix, remaining rigatoni and ricotta mixture, and top with 1 cup mozzarella.
- Add remaining pasta sauce mix and remaining mozzarella.
- Bake covered with foil until bubbly, about 60 minutes.
- Uncover and continue cooking about 5-10 minutes or until cheese is melted.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 717.5, Fat 33.8, SaturatedFat 17.3, Cholesterol 183.6, Sodium 1508.2, Carbohydrate 69.9, Fiber 3.5, Sugar 20.4, Protein 33.9
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