PUT IT TOGETHER IN 15 MINUTES LASAGNA
I got this recipe from Robin Miller on the Food Network. I did tweak it a bit to my taste. I love her show, hope you like this as much as we did!! By the way, I had never made lasagna before and it turned out GREAT!! I never knew you could make lasagna without boiling the noodles first! What a time saver.
Provided by Mamma Bug
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F
- Lasagna Sauce:
- Sauté onion and garlic in olive oil until soft.
- Add beef, season with salt and pepper, then brown.
- Stir in basil, oregano and red pepper flakes.
- Add diced tomatoes and tomato sauce and bring to a simmer.
- Reduce heat to low and simmer 10 to 15 minutes.
- Remove from heat and set aside.
- Cheese Filling:.
- In a separate bowl, combine ricotta, 2/3 of the mozzarella, egg, and black pepper.
- Mix well.
- Putting it together:.
- Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan.
- Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom.
- Spoon half of the cheese mixture over noodles.
- Cover cheese mixture with 1 1/2 cups of meat sauce and 4 more noodles.
- Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles.
- Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese.
- Top with Parmesan cheese.
- Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly.
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 886.8, Fat 48, SaturatedFat 26, Cholesterol 230.9, Sodium 913.5, Carbohydrate 48.6, Fiber 4, Sugar 7.9, Protein 63.8
GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS
I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
- Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
- Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
- Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
- Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
- Preheat the oven to 350 degrees F.
- Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
- Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.
MAKE-AHEAD LASAGNA
This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. -Mary Grimm, Williamsburg, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 462 calories, Fat 27g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 931mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein.
REALLY EASY MAKE AHEAD LASAGNA FOR TWO
I love lasagna but am not too crazy about freezing the leftovers. I also hate boiling the noodles so I made this recipe for a fast and yummy lasagna for DH and myself. It is made the day before so it simplifies the meal the next day. It can serve four but around here ,,,, mmmmm.... uhhhh, oh well...... This is as easy as can be and the ingredients can be what you like.
Provided by Secret Agent
Categories One Dish Meal
Time 1h20m
Yield 1 casserole with leftovers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the filling ingredients together reserving 1/2 cup of mozzarella for the top of the lasagna.
- Put 1/2 cup of sauce in the bottom of an 8 x 8 brownie pan or casserole dish (use glass or ceramic).
- layer noodles over sauce and spoon 1/3 of the cheese mixture onto the noodles and then spoon on more sauce.
- Layer noodles for the second layer in the opposite direction, add 1/3 of the filling on top and then more sauce. Repeat until the pan is full.
- Cover the top layer of noodles with remaining sauce and 1/2 cup of mozzarella cheese.
- Cover with plastic wrap and store in the refrigerator for up to 2 days.
- To Bake:.
- Remove the lasagna from the fridge 1/2 hour before baking. Remove plastic wrap and cover the dish with foil. Preheat the oven to 350 and bake about 45 minutes to an hour until the lasagne tests hot. If you like a crunchy top just uncover for about 15 minutes.
Nutrition Facts : Calories 523.3, Fat 25.6, SaturatedFat 14.3, Cholesterol 82.6, Sodium 951.4, Carbohydrate 44, Fiber 4.2, Sugar 11.3, Protein 28.4
SIMPLY LASAGNA
Flavorful enough for a celebration but easy enough for the everyday.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 1h35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
- Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
- Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 27.2 g, Cholesterol 72.4 mg, Fat 15.8 g, Fiber 2.3 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 550.5 mg, Sugar 5.8 g
THE BEST LAYERED LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese
Provided by Matthew Johnson
Categories Lunch
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400°F (200°C).
- Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
- Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
- In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
- In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
More about "put it together in 15 minutes lasagna recipes"
CLASSIC LASAGNA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 2 hrs 15 minsCategory DinnerCalories 776 per serving
- Place the onions, garlic, carrot and celery in the bowl of a food processor fitted with the metal blade; pulse until finely minced but not puréed.
- Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the sausage into the pan and cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.
- Add the remaining tablespoon olive oil to the pan, reduce the heat to medium, and add the minced vegetables. Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.
- Add the wine; continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.
THE BEST CLASSIC LASAGNA RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (94)Total Time 2 hrs 20 minsCategory Entree, Dinner, PastaCalories 775 per serving
"BROKEN LASAGNA" - EVERYDAY LASAGNA MADE IN 15 MINUTES ...
From gladkokken.com
Category Food, Dinner
BEST 15-MINUTE LASAGNA RECIPES | QUICK AND EASY | FOOD ...
From foodnetwork.ca
2.6/5 (220)Total Time 15 mins
LASAGNA (TRADITIONAL ITALIAN RECIPE) EASY STEP BY STEP ...
From christinascucina.com
HOW DO YOU USE PRECOOKED LASAGNE SHEETS? (9 TIPS) - APRIL ...
From bronniebakes.com
HOW TO COOK LASAGNE (WITH PICTURES) - WIKIHOW
From wikihow.com
THE BEST MAKE-AHEAD LASAGNA | EASY LASAGNA RECIPE
From blessthismessplease.com
HOMEMADE LASAGNA - SOULFULLY MADE
From soulfullymade.com
BEST HOMEMADE LASAGNA RECIPE (STEPS WITH VIDEO) | HOW TO ...
From howtocook.recipes
LASAGNA RECIPE | CLASSIC RECIPE FOR ONE | ONE DISH KITCHEN
From onedishkitchen.com
HOW TO MAKE LASAGNA WITH NO-BOIL NOODLES (4 EASY STEPS ...
From 2sistersrecipes.com
OVERNIGHT LASAGNA EASY TO MAKE AND A WINNER EVERY TIME ...
From gbskitchen.com
EASIEST LASAGNA EVER - DAMN DELICIOUS
From damndelicious.net
20 LASAGNA SIDE DISHES - WHAT TO SERVE WITH LASAGNA | KITCHN
From thekitchn.com
EASY LASAGNA RECIPE - MAKE HOMEMADE LASAGNA IN 25 MIN!
From kevinandamanda.com
MISTAKES EVERYONE MAKES WHEN MAKING LASAGNA
From mashed.com
RAVIOLI LASAGNA || ONLY 4 INGREDIENTS AND COMES TOGETHER ...
From nelliebellie.com
BE CAREFUL WHEN PUTTING LASAGNA TOGETHER AHEAD OF TIME ...
From thesouthern.com
QUICK ANSWER: CAN I PUT LASAGNA TOGETHER AND BAKE IT THE ...
From instantanswers.us
HOW TO MAKE LASAGNA IN LESS THAN 15 MINUTES START TO FINISH
From tiphero.com
WHAT TO SERVE WITH LASAGNA - 13 FLAVORFUL SIDES - JANE'S ...
From janeskitchenmiracles.com
EASY LASAGNA RECIPE {STEP BY STEP VIDEO} - THE RECIPE REBEL
From thereciperebel.com
HOW DO YOU SERVE LASAGNA WITHOUT IT FALLING APART?
From dailydelish.us
5-MINUTE LASAGNA FOR BUSY WEEKNIGHTS - ONE GOOD THING BY ...
From onegoodthingbyjillee.com
THE BEST MAKE AHEAD LASAGNA - CULINARY HILL
From culinaryhill.com
EASY SKILLET LASAGNA - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY ONE SKILLET LASAGNA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BAKING TWO LASAGNAS AT ONCE: A COOKING GUIDE WITH TIPS ...
From cookingchops.com
CAN YOU MAKE A LASAGNA AND COOK IT THE NEXT DAY? | LIVESTRONG
From livestrong.com
QUICK-N-EASY LASAGNA – NEW-START HEALTHBITES
From newstarthealthbites.com
LITERALLY THE *BEST* LASAGNA RECIPE - LAUREN'S LATEST
From laurenslatest.com
15-MINUTE LASAGNA WITH JUST 3 INGREDIENTS...AND NO OVEN!
From parade.com
CAN I PUT LASAGNA TOGETHER AND BAKE IT THE NEXT DAY?
From unitedregulations.org
LASAGNA SOUP - READY IN 15 MINUTES! - COOKTHESTORY
From cookthestory.com
20-MINUTE LASAGNA RECIPE - MASHED.COM
From mashed.com
EASY ONE POT LASAGNA - DAMN DELICIOUS
From damndelicious.net
12 EASY SIDE DISHES FOR LASAGNA - ALLRECIPES
From allrecipes.com
30 MINUTE EASY SKILLET LASAGNA - MOM'S DINNER
From momsdinner.net
#249 PUTTING A SLICE OF LASAGNA ON A PLATE AND HAVING IT ...
From 1000awesomethings.com
LASAGNA - GIMME SOME OVEN
From gimmesomeoven.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #casseroles #main-dish #beef #pasta #oven #easy #european #beginner-cook #dinner-party #italian #lasagna #dietary #one-dish-meal #comfort-food #low-carb #inexpensive #ground-beef #low-in-something #meat #pasta-rice-and-grains #brunch #taste-mood #equipment #4-hours-or-less
You'll also love