PARTY LASAGNA
I normally hate lasagna, and Im all about simple foods so when I found this in my campbells cookbook I had to share it with you all! It has the unusual ingredient of cream of mushroom soup but it really works. Made a lasagna lover out of me:)
Provided by Ang11002
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat.
- Drain.
- Add tomato soup and water and italian seasoning.
- Heat through, stirring occasionally.
- Remove from heat.
- In small bowl, combine mushroom soup, 1/2 cup cheese and milk.
- In 2-qt oblong baking dish, spoon in half the meat mixture.
- Top with 3 lasagna noodles.
- Spoon mushroom soup mixture over lasagna noodles.
- Top with remaining 3 lasagna noodles and remaining meat mixture.
- Cover tightly with foil.
- Bake at 400 degrees for 40 minutes.
- Uncover; sprinkle remaining 1 1/2 cups cheese over meat mixture.
- Bake 10 minutes more or until hot and bubbling.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 266.1, Fat 17.5, SaturatedFat 7.8, Cholesterol 61.7, Sodium 673.2, Carbohydrate 8.6, Fiber 0.5, Sugar 3.9, Protein 18.2
LASAGNA CUPCAKES
Provided by Aarti Sequeira
Categories appetizer
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick, and remove after a few minutes. Add the garlic and onions, sprinkle with a little salt and saute until softened but not browned.
- Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool, about 15 minutes, before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling.
- For the ricotta filling: Stir together the mozzarella, Parmesan, ricotta and mango chutney. Season with salt and lots of pepper, about a teaspoon, and set aside.
- To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones.
- Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90-degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built three layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
- Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like.
MOROCCAN PARTY LASAGNA
Not your typical lasagna. The lack of ricotta makes this more diet friendly for us, and the feta really fits well with the flavors of the dish. We use brown rice pasta to suit our dietary needs, but wheat pasta would also work. If you don't have oven ready noodles, make sure to cook them prior to assembling the lasagna. Found on Chatelaine's website. Pairs nicely with a green salad.
Provided by berry271
Categories Meat
Time 1h45m
Yield 1 9 by 13 baking dish., 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cook beef over medium high heat until no longer pink, about 5-6 minutes.
- Add next 6 ingredients (cumin through salt) and stir until evenly mixed.
- Add tomato sauce and stir until hot, about 2-3 minutes.
- Stir in 1 cup of coriander.
- Spread a small amount of sauce over the bottom of a 9 by 13 baking dish.
- Top with 3 noodles.
- Sprinkle with 1/2 cup of feta.
- Repeat layers 2 more times.
- Cover with foil and bake for 1 hour.
- Remove foil and bake additional 10 minutes.
- Remove from oven and let stand 10 minutes before cutting.
- Top with lemon zest and remaining coriander.
Nutrition Facts : Calories 420.9, Fat 18.4, SaturatedFat 9, Cholesterol 98.7, Sodium 1501.8, Carbohydrate 31.6, Fiber 4.3, Sugar 9.8, Protein 32.8
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
LASAGNA..... HOMEMADE LASAGNA!
This is really not Al Capone's Lasagna, It's my very own! A friend of mine had a Halloween party and ask me to bring Al Capone and my lasagna. Al Capone and his boy's would be very proud if he had some of this Lasagna, if he wasn't full of holes. My spaghetti sauce is excellent,,,,,, after all, it's all about the sauce! Recipe #106003, it can be made ahead and frozen. It can be used on any pasta.
Provided by Timothy H.
Categories Beginner Cook
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Boil the noodles as the directions say on the box. Brown the beef and strain the grease, set aside. In the same skillet sauté the onion and garlic until it's limp, set aside. Mix the onion,garlic and ground beef in a bowl.
- In a 9x11 casserole dish, spread 3 ladle's of sauce across the bottom of the dish. Put 3 noodles on top of the sauce. Add ground beef on top of the noodles, about half of the mixture of beef, onion and garlic. Dot with Ricotta cheese, about 5-6 tablespoons. Repeat the same steps. Bake for 30-45 minutes at 350 or until golden brown.
- After 30 minutes top with mozzarella and parmesan cheese. Serve hot.
QUICK AND EASY PARTY LASAGNA
This is a perfect recipe for the begginer cook when company is coming over. Easy, tasty and it serves 8 people all in under an hour. If you cannot find the Italian tomato soup you can use condensed tomato soup mixed with 1/2 tsp Italian seasoning.
Provided by queenbeatrice
Categories One Dish Meal
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix mushroom soup, milk and ½ cup cheese. Set aside.
- In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.
- Drain off fat.
- Stir in tomato soup and water. Heat through.
- In 2 quart shallow baking dish spoon half of the meat mixture. Top with 3 lasagna noodles and mushroom soup mixture. Top with remaining 3 lasagna noodles and remaining meat mixture.
- Cover. Bake at 400 degree Fahrenheit for 40 minutes or until hot. Uncover and sprinkle remaining cheese over top. Bake 10 minutes more or until hot and cheese is melted.
- Let stand 10 minutes.
Nutrition Facts : Calories 306.6, Fat 17.6, SaturatedFat 7.8, Cholesterol 61.7, Sodium 464, Carbohydrate 16.3, Fiber 0.6, Sugar 1.1, Protein 19.8
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
LASAGNA PARTY RING RECIPE BY TASTY
Here's what you need: lasagna noodles, canola oil, onion, garlic, 80% lean ground beef, ground sweet italian sausage, salt, black pepper, crushed tomato, ricotta cheese, shredded parmesan cheese, fresh basil, egg, shredded mozzarella cheese, marinara sauce, nonstick cooking spray
Provided by Alvin Zhou
Categories Appetizers
Yield 10 servings
Number Of Ingredients 16
Steps:
- Boil the lasagna noodles in a large pot of salted water until al dente, or 2 minutes shy of the package directions. Drain and lay the cooked noodles on an oiled baking sheet, oiling any overlapping noodles to prevent sticking.
- Preheat the oven to 375°F (190°C).
- In a large pot over high heat, add the canola oil, onion, and garlic, and cook until they begin to brown, stirring occasionally, 2-3 minutes. Add the beef, sausage, salt, and pepper and cook, breaking up the meat as you stir, until all of the moisture has evaporated and the meat is starting to brown on the edges, 4-5 minutes. Add the tomato sauce, then reduce the heat to low, and simmer until the sauce becomes extremely thick, almost paste-like, stirring occasionally, 10-15 minutes. Remove from the heat.
- In a medium bowl, combine the ricotta, Parmesan, basil, and egg and mix until smooth. Set aside.
- Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.
- Spray a bundt pan with nonstick cooking spray, then lay 12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should run up the center of the pan, and the other end of the noodles should hang over the sides.
- Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce.
- Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern. Sprinkle the rest of the mozzarella evenly on top.
- Bake for about 45 minutes, or until the cheese is a deep golden brown.
- Cool for about an hour, then carefully invert the ring onto a cutting board. Slice the ring, then top with any extra Parmesan and basil. Place a small bowl filled with marinara in the center of the ring for dipping, and serve.
- Enjoy!
Nutrition Facts : Calories 506 calories, Carbohydrate 18 grams, Fat 31 grams, Fiber 2 grams, Protein 31 grams, Sugar 5 grams
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