* RITA'S LASAGNA*
Make and share this * Rita's Lasagna* recipe from Food.com.
Provided by Ambercrombiegirl
Categories One Dish Meal
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Sauté meat and garlic in a large frying pan.
- Blend the mushrooms and stewed tomatoes and add to pan. Add the rest of the sauce ingredients, and simmer for 20 minutes covered.
- Cook the noodles and rinse in cold water to let cool.
- Layer beginning with sauce then noodles then cheese mixture Repeat until out of ingredients. Top with the parmesan cheese. Bake at 350° for 1 hour.
Nutrition Facts : Calories 388.6, Fat 14.4, SaturatedFat 6.5, Cholesterol 37.2, Sodium 931.8, Carbohydrate 32.3, Fiber 5, Sugar 6.9, Protein 32.9
HOMEMADE LASAGNA
This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.
Provided by CRAIG
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
- In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
- In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
- Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
Nutrition Facts : Calories 638 calories, Carbohydrate 54 g, Cholesterol 160.8 mg, Fat 27.2 g, Fiber 4.5 g, Protein 45.7 g, SaturatedFat 13.4 g, Sodium 2053 mg, Sugar 4.3 g
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
ROASTED CHICKEN LASAGNA WITH RICOTTA AND SPINACH (TASTE OF HOME)
Easy, delicious lasagna with ricotta, feta, and mozzarella cheese. Saves time using a rotisserie chicken and jarred pasta sauce. Taste like you have slaved for hours. From Taste of Home magazine, submitted by Janet & Greta Podleski. The recipe calls for low fat ingredients but I used full fat much to everyone's approval :)
Provided by Tara_hearts
Categories One Dish Meal
Time 1h25m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper. Cover and refrigerate until ready to use.
- Prepare lasagna noodles according to package. Drain. Rinse. Rinse with cold water and drain again. Set aside.
- While noodles are boiling, remove skin from chicken and chop meat into bite size pieces. You should end up with about 3 1/2 cups of chicken. Set aside.
- Spray 9x13-inch baking pan with cooking spray.
- To assemble lasagna :.
- Spoon 1 cup sauce over bottom of pan.
- Arrange 4 noodles, 3 lengthwise, 1 crosswise over sauce.
- Top noodles with another 1c sauce
- Top with 1/3 of the chicken, 1/3 feta, 1/3 mozzarella and 1/3 of the olives.
- Arrange 4 more noodles over top, followed by 1c sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives. Sprinkle parsley over top.
- Cover loosely with foil and bake at 375°F for 40 minute Remove foil and bake 5 more minutes. Let stand 10 min before serving.
- *** I know the layering sounds confusing. It isn't 1/3 c of each. It is a third of each. Like use one third of the chicken, one third of the feta cheese, and one third mozzarella etc for the layering. **.
Nutrition Facts : Calories 300.1, Fat 7.2, SaturatedFat 2.6, Cholesterol 38.2, Sodium 772.6, Carbohydrate 42.8, Fiber 2, Sugar 12, Protein 15.5
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