Sinfullyrichlasagna Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Cut each of the zucchini in half crosswise and then slice lengthwise into 1/4-inch strips. Toss with 1 tablespoon of the oil and a pinch of salt, and spread on a baking sheet. Cut the portabellas into 1/4-inch strips, and then toss in the remaining 1 tablespoon oil and a pinch of salt and place on a separate baking sheet. Roast for 7 to 8 minutes, then flip and roast until tender and starting to brown, 4 to 5 minutes. The portabellas may take a few minutes longer than the zucchini. Cool the vegetables. Reduce the oven temperature to 350 degrees F.
• While the vegetables roast, mix 1/2 cup of the Parmesan, the pepper, nutmeg, ricotta, eggs, basil and 1 teaspoon salt in a large bowl until well combined.
• Spread 1 1/2 cups of the marinara in the bottom of a baking dish and top with an even layer of uncooked lasagna noodles (about 5). Top the noodles with 1 1/2 cups of the ricotta mixture, spreading as evenly as possible. Evenly distribute half of the roasted veggies over the ricotta and top with 2 cups of the spinach. Add another 1 1/2 cups of marinara and another layer of noodles. Repeat with another 1 1/2 cups ricotta, the other half of the roasted vegetables, half of the mozzarella slices, the remaining 2 cups spinach, 1 1/2 cups of marinara, and then another layer of noodles. For the final layer, spread the remaining 1 1/2 cups ricotta, another layer of noodles, 1 1/2 cups of marinara, the remaining mozzarella slices, and then top with the remaining 1/2 cup of Parmesan.
• Bake for 1 hour covered with foil. Then remove the foil and bake until bubbly and beginning to brown, 20 to 25 minutes. Rest the lasagna 15 to 20 minutes before serving.

Steps:

• Preheat oven to 425 degrees F.
• Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
• Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.
• In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
• In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.
• Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.
• Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
• Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
• Allow to cool slightly, cut into quarters, and enjoy!

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
• Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
• Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Steps:

• If using regular lasagna noodles, cook as directed on package.
• Combine cheese& eggs; mix together well.
• Lightly spray baking dish with vegetable spray such as Pam.
• If using wine and/or the sugar, mix with marinara.
• Spread 1 cup marinara sauce in bottom of baking dish.
• At this point, if you care to, you can mix the remainer of the marinara sauce with the cooked ground beef.
• Easier and faster to layer that way.
• Lay 4 noodles on sauce in dish.
• Spread 1/2 the cheese mixture on noodles.
• Layer 1/2 the spinach on top of cheese mixture.
• Spread 1/2 the ground beef and marinara on top of spinach layer.
• Repeat layers once again: noodles, cheese, spinach, ground beef and marinara.
• Add one more layer of noodles.
• Spread jar of Alfredo Sauce over last layer of noodles.
• Cover and cook at 350 degrees for 40 minutes.
• Uncover and cook 15 minutes more.
• Can sprinkle more grated Parmesan on top for the last 15 minutes if desired.
• After cooking, it helps to let it sit for 10-15 minutes before cutting.
• Reduces the filling running out of the lasagna layers.

Steps:

• Preheat oven to 375. Spray bottom of casserole dish (I use 13X9, can use larger). Brown hamburger meat in pan, add 3 gloves garlic before fully browned. Drain any fat. Stir in jar of plain spaghetti sauce and 1/2 jar of 3 cheese blend sauce. Heat til warm/bubbly.
• In large bowl, combine cream cheese, ricotta, parmesan, 3 1/2 C mozzarella, and 2 eggs. Add oregano, parsely, and garlic powder. Stir until combined, mixture will be thick.
• To assemble lasagna, pour 1/2 C remaining 3 cheese blend sauce onto bottom of pan. Place 3-4 lasagna noodles on top of sauce, overlapping edges of pasta a little, spread 1/2 cheese mixture onto pasta, top with meat sauce, repeat. Pour remaining 1/2 C 3 cheese blend sauce onto top layer of noodles, top with remaining 1/2 C mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake uncovered for 10 minutes. Remove from oven, let cool about 10 minutes and enjoy!