SPICY SAUSAGE LASAGNA
A spicy lasagna with both a creamy white sauce and a red sauce.
Provided by Food Network Kitchen
Time 2h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Lightly butter a 9-by 13-inch baking dish.
- Melt the butter in medium skillet over medium heat. Add the flour and stir with a wooden spoon until lightly toasted, about 2 minutes. Whisk in the milk and bring to a boil while stirring. Add the garlic, reduce the heat to maintain a simmer and continue to cook, whisking occasionally until thick, about 20 minutes. Stir in the nutmeg and 1 teaspoon salt.
- Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions for al dente. Drain and lay out on a cutting board so they don't stick to each other.
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon until browned and cooked through, about 5 minutes. Add the spinach, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the spinach is dry. Remove from the heat and stir in the basil.
- Toss the mozzarella and Parmesan together in a small bowl. Remove the garlic from the cream sauce. Cover the bottom of the prepared dish with 3 noodles. Top with 1/4 cup of the cheese mixture, 3/4 cup marinara, 1/2 cup cream sauce and 1/3 of the sausage mixture. Repeat the layers until all the noodles have been used. Top the final sausage layer with the remaining cream sauce, marinara and cheese, making sure the edges of the noodles are covered. Bake until bubbly, about 45 minutes. Let lasagna stand for 10 minutes before slicing. Garnish with more basil if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY ONE-SKILLET LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
- Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
- Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.
SPICY CHICKEN LASAGNA ROLL-UPS
Prepare to amaze with Spicy Chicken Lasagna Roll-Ups, a new twist on delicious lasagna. This Spicy Chicken Lasagna Roll-Ups recipe includes a how-to video.
Provided by My Food and Family
Categories Pasta
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Stir first 2 ingredients into sauce. Remove 1/2 cup of the pasta sauce mixture; place in large bowl. Add chicken, 1 cup mozzarella, Parmesan and eggs; mix lightly. Spread 1/2 cup of chicken mixture along the length of each noodle; roll up.
- Spread 1/2 cup of the remaining pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with lasagna roll-ups, seam sides down. Cover with remaining pasta sauce mixture; sprinkle with remaining mozzarella.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 570, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 160 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 44 g
SPICY VEGETARIAN LASAGNA
A colorful and tasty veggie lasagna with plenty of peppers and cheese, with red pepper flakes for zip.
Provided by DEWEESE
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
- Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
- Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
- Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 37.3 g, Cholesterol 87.9 mg, Fat 10.2 g, Fiber 2.9 g, Protein 18.5 g, SaturatedFat 5 g, Sodium 455.4 mg, Sugar 6.3 g
SPICY LASAGNA
I like the vegetables in this Lasagne. Since we never had ricotta cheese around, this recipe uses cottage cheese.
Provided by Adessa
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
- Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
- Simmer, uncovered, 30 minutes stirring occasionally.
- Cook lasagna according to package directions and drain well.
- In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
- Place half the noodles in a greased 13 x 9 baking dish.
- Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
- Repeat layer.
- Bake uncovered in 375 degree oven for 30 minutes.
- Let stand 10 to 15 minutes before serving.
GORDO'S BEST OF THE BEST LASAGNA
This recipe is adapted from several of the better lasagna dishes previously submitted. To test it, I invited a couple who previously owned an Italian restaurant. They were very impressed. This lasagna dish will become a regular in our household. In this dish I used a spicy moose sausage; you can use pork, deer, moose, lamb, or any other spicy sausage. To be enjoyed with a mixed salad, Italian bread, and a delightful red wine.
Provided by Gordo's Grub
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse in cold water.
- Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir tomato basil sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, sea salt, and pepper into sausage mixture. Bring to a simmer; reduce heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir ricotta cheese, Parmesan cheese, Cheddar cheese, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.
- Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles and spread the ricotta mixture over the noodles. Spread a layer of tomato sauce over the ricotta and a layer of noodles over the tomato sauce. Repeat the layering procedure 1 more time. Spread remaining sauce over the final layer of noodles and top with mozzarella cheese. Cover baking dish with aluminum foil.
- Bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and bake until cheese is golden, about 10 minutes more. Cool for 10 minutes before serving.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 45.4 g, Cholesterol 97.3 mg, Fat 19.4 g, Fiber 5.3 g, Protein 23.8 g, SaturatedFat 8.7 g, Sodium 1230.9 mg, Sugar 12 g
SPICY CHICKEN LASAGNA
Lasagna on the Spicy and Mexican style. One of my favorites, esp. since I love spicy. I dont even like Chicken, but this is one recipe where I do.
Provided by Angela Marie
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place pepper halves over fire or on broiler pan rack, cut sides down. Broil or char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes.
- Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces.
- Preheat oven to 350 degrees F. Have a 9 x 13-inch baking dish ready.
- Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each.
- Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
- Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.
Nutrition Facts : Calories 595.8, Fat 34.6, SaturatedFat 18.9, Cholesterol 176.9, Sodium 767.5, Carbohydrate 37.1, Fiber 5, Sugar 5.9, Protein 38.9
SPICY LASAGNA SKILLET DINNER
Shortcut lasagna bails me out when I'm in a frenzy to serve dinner. A leafy salad and buttery garlic toast round out the meal. -Donna Booth, Tomahawk, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Fill a large saucepan three-fourths full with water; bring to a boil. Add pasta from lasagna dinner; cook, uncovered, 10-12 minutes or until tender., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in spaghetti sauce, salsa, seasonings, and contents of seasoning packet from lasagna dinner. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. , Drain pasta. Add to tomato mixture; toss to coat. Sprinkle with cheese; let stand, covered, until cheese is melted. Freeze option: Freeze cooled pasta mixture and cheese in separate freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a skillet, stirring occasionally and adding a little water if necessary. Remove from heat. Sprinkle with cheese; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 319 calories, Fat 11g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 1403mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.
SPICY BREAKFAST LASAGNA
Steps:
- Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside. , Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 366 calories, Fat 23g fat (11g saturated fat), Cholesterol 256mg cholesterol, Sodium 640mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
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SPICY MEATY LASAGNA - TABLE FOR TWO® BY JULIE CHIOU
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Reviews 46Category Casserole, Main CourseCuisine ItalianTotal Time 1 hr 5 mins
- Bring a large pot of water to a boil and cook the lasagna noodles to al dente according to the instructions on the package. After pasta has cooked, place into a large bowl of cold water. Set aside.
- In a large skillet over medium-high heat, brown and crumble/break apart sausage and ground beef with a spatula or wooden spoon. Once meat has cooked through, add onion and garlic. Cook until onion has softened, about 5 minutes. Stir in the diced tomatoes. Remove skillet from heat and set aside.
- Preheat oven to 375 degrees and lightly grease a 9x13-inch oven-safe casserole dish. Set aside.
- In a medium bowl, stir together marinara sauce, dried oregano, dried basil, crushed red pepper flakes, salt, and pepper.
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- Let drain.While pasta is cooking, brown pork sausage and ground beef in a very large skillet with tall sides over medium to medium-high heat, breaking up clumps as the meats cook.
- Once meats have almost cooked through (with just a bit of pink left in the centers), drain and discard excess fat from skillet.
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