CORN AND POBLANO LASAGNA
Provided by Marcela Valladolid
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
RAVIOLI LASAGNA
Tastes just like lasagna! Wow! Everyone is amazed how easy this is, and how much it tastes just like lasagna! This one's DEFINITELY a keeper! So easy!
Provided by STREETANGEL
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with cooking spray and set aside.
- Mix the ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt and pepper to taste in a bowl.
- To assemble the lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen raviolis on top in a single layer. Spread about 1 cup of the ricotta mixture over the raviolis. Repeat the layers 3 more times, ending with a layer of frozen raviolis. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover the dish with aluminum foil.
- Bake in the preheated oven for 40 minutes, until the casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown the cheese on top. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 495.9 calories, Carbohydrate 45.2 g, Cholesterol 150.1 mg, Fat 22 g, Fiber 5.5 g, Protein 30.2 g, SaturatedFat 11.7 g, Sodium 922.5 mg, Sugar 6 g
CORN AND POBLANO LASAGNA 2
Provided by Marcela Valladolid
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add two-thirds of the garlic and the corn and saute for 5 minutes. Stir in the cream. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about one-quarter of the corn mixture over the bottom of an 11-by-8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
CORN AND POBLANO LASAGNA
"Lasagna never needs a makeover, but when you add poblanos and corn, it becomes the best dish ever!"
Provided by Marcela Valladolid
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Put the poblanos on a baking sheet and broil, turning, until charred, 3 to 5 minutes. Transfer to a bowl and cover; let cool slightly, then peel off the charred skins. Cut into 1-inch-thick strips; set aside.
- Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add almost two-thirds of the minced garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the heavy cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
- Heat the remaining 2 tablespoons butter in a small heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes to blend the flavors. Season with salt and pepper.
- Spread about one-quarter of the corn sauce in a 9-by-13-inch flameproof baking dish. Cover with a layer of 3 lasagna noodles. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times, ending with vegetables and cheese on top. Bake until browned and the noodles are cooked, about 50 minutes. Switch the oven to broil. Broil the lasagna until golden brown and bubbling, 8 to 10 minutes. Let stand 15 minutes before serving.
ON THE GO RAVIOLI LASAGNA
Quick and easy to do when in a hurry and not much time. It turns out delicious everytime. I hope you like it as much as my family!
Provided by Miss Diggy
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
- Put on ravioli, as many as will fit without being"tight".
- Put on more sauce and then cheese.
- Repeat until all ravioli is gone.
- Bake at 375 for 20-30 minutes.
- (I usually have three layers of about 15 ravioli in each layer.) It can be frozen also.
RAVIOLI "LASAGNA"
Easy to throw together if you have it all in the freezer for that last minute I don't know what to make dinner
Provided by TishT
Categories Kid Friendly
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- Coat a 13-by-9 inch baking dish with cooking spray and spoon in a third of the sauce.
- Arrange 12 ravioli on top and scatter the spinach over them.
- Top with half of each cheese.
- Cover with another layer of ravioli and the remaining sauce and cheese.
- Cover with foil and bake 25 minutes.
- Uncover and bake 5 to 10 minutes more or until bubbly.
CHIPOTLE MEXICAN LASAGNA
Make and share this Chipotle Mexican Lasagna recipe from Food.com.
Provided by A Paper Spatula
Categories One Dish Meal
Time 2h
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions and peppers in oil until peppers are floppy.
- Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer
- Add tomato sauce and paste, simmer, the longer the better.
- Grate cheese, chop cilantro, toss together (preheat oven to 350ºF).
- Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside.
- Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top.
- Bake covered for 30-40 min., uncover and back another 15-25, let cool.
- Top with sour cream and serve with Mexican rice and refried black beans.
Nutrition Facts : Calories 605.1, Fat 20.8, SaturatedFat 9.2, Cholesterol 39.7, Sodium 1463.6, Carbohydrate 88.6, Fiber 10.9, Sugar 14.6, Protein 22.4
RAVIOLI LASAGNA
When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. -Patricia Smith, Asheboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.
Nutrition Facts : Calories 438 calories, Fat 18g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1178mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein.
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