MATZOH LASAGNA
Make and share this Matzoh Lasagna recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease a pan large enough to fit the one matzoh board.
- You can use olive oil spray.
- Place enough sauce to cover the bottom, about 1/2 cup.
- Place the 1 matzoh board on top.
- Spread more tomato sauce over the matzoh.
- Place some cottage cheese on top of the matzoh.
- Sprinkle with mozzarella and Parmesan cheeses.
- Repeat steps 3-6 until you have used up all 4 matzohs.
- End with tomato sauce.
- Top with the last 1/4 cup of mozzarella and the rest of the Parmesan cheese.
- Add 1/2 cup water (this may sound gross, do it anyway).
- Cover with silver foil, and bake at 350 degrees F for 35-40 minutes.
Nutrition Facts : Calories 480.1, Fat 22.8, SaturatedFat 10.4, Cholesterol 62.8, Sodium 1812.8, Carbohydrate 38.3, Fiber 6.3, Sugar 24.8, Protein 29.5
SIMPLY TRADITIONAL LASAGNA
A traditional lasagna, with about half the time and effort! I always cook extra to have leftovers, but the more I cook, the more they eat! Serve with garlic toast and salad.
Provided by Kris Swiggum
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.
- Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.
Nutrition Facts : Calories 735.5 calories, Carbohydrate 62.5 g, Cholesterol 103.8 mg, Fat 34.6 g, Fiber 5.7 g, Protein 43.8 g, SaturatedFat 14.7 g, Sodium 1452.5 mg, Sugar 12 g
CHEF JOHN'S LASAGNA
There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h25m
Yield 12
Number Of Ingredients 20
Steps:
- Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
- Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
- Bring a large pot of 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 noodles and set aside in a bowl of cold water.
- Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
- Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
- Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.
Nutrition Facts : Calories 729.7 calories, Carbohydrate 49.8 g, Cholesterol 159.4 mg, Fat 39.2 g, Fiber 4.8 g, Protein 42.9 g, SaturatedFat 19.6 g, Sodium 1513.8 mg, Sugar 14 g
TRIED & TRUE LASAGNA
This is THE ONE every bride should have in her recipe box; it is the way to the groom's heart as well as the in-laws! Not soupy or pathetic, but hearty and "come hither!" Plan to bring an empty pan home if you take this to the church potluck!
Provided by Debber
Categories One Dish Meal
Time 1h45m
Yield 1 13x9 pan, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta and hold in a pot of lukewarm water; set aside.
- Brown the meat, then add sauce, soup, seasonings; let simmer for a few minutes to meld the flavors. Feel free to add some water to keep the sauce "loose" --
- In a small bowl, mix cottage cheese and parmesan cheese; set aside.
- Preheat oven to 350.
- Layer in pan in the following order --
- Three to four noodles, HALF the meat sauce.
- Three to four noodles, half the cottage-parmesan cheese (spread dollops out evenly).
- Three to four noodles, sprinkle two cups of mozzarella cheese.
- Three to four noodles, remaining meat, cottage-parmesan cheese, mozzarella cheese.
- Finish with remaining parmesan.
- Pop in the oven for 60 minutes; let stand 10-15 minutes before serving (easier to cut and serve).
- NO COOK NOODLE METHOD: Leave lasagna uncooked; use same number of noodles, just spread them out so they are evenly distributed in their layers. When all layers are in the pan, pour in about 1/2 to 3/4 cup very HOT water around edges. Cover pan TIGHTLY with foil to create a steamy environment. Check the noodles after 1 hr 15 minutes; if soft, remove foil completely (you might want to add a bit extra cheese at this point), pop back in the oven for another 5-10 minutes to get golden brown and bubbly.
- NOTE: use any combination of meat or all of one kind--whatever you like!
Nutrition Facts : Calories 431.1, Fat 18.4, SaturatedFat 9.7, Cholesterol 52.1, Sodium 1369.3, Carbohydrate 39.2, Fiber 1.8, Sugar 13.5, Protein 26.8
LASAGNA TRIED AND TRUE
I don't claim this is the best lasagna in the world, but it is the one my husband loves to cook and it does taste good. So, yeah, why quibble if it gives me a break? To some people cottage cheese instead of ricotta in lasagna is a travesty. I don't mind which, although I would tend to use ricotta whereas my husband uses cottage cheese. If you do use ricotta, 1 egg will probably suffice. I'm not sure why the recipe uses Swiss cheese instead of mozzarella, but it works. Cooking time refers to oven time.
Provided by Daydream
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil, add onions, garlic and meat, and saute until meat browns. Add undrained tinned tomatoes, tomato paste, half the chopped parsley and season with salt and pepper. Mix well, then simmer 30 minutes, stirring occasionally. Add oregano and correct seasoning. If sauce seems dry-ish, add the 1/2 cup of water or stock.
- Place cottage (or ricotta) cheese in a mixing bowl with the Parmesan cheese, remaining parsley, one or two eggs, and beat with a spoon until thoroughly mixed. Season to taste.
- Oil a large lasagna or square casserole dish.
- Spread a layer of tomato/beef sauce over the bottom of the dish. Make sure the sauce is spread right to the edges of the dish. Follow with a layer of lasagna noodles, then a layer of the cottage or ricotta cheese mixture, and top with the Swiss cheese.
- Repeat layering, finishing with a layer of Swiss cheese.
- Bake at 180 degrees centigrade for 30 minutes or until the sauce is bubbling and the cheese is browning.
- Leave to stand 10 minutes in a warm place before slicing.
Nutrition Facts : Calories 797.8, Fat 50.4, SaturatedFat 24.9, Cholesterol 274.9, Sodium 1619.6, Carbohydrate 19.7, Fiber 2.5, Sugar 7.8, Protein 65.2
TRADITIONAL LASAGNA
My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.
MINESTRONE SOUP -- TRIED & TRUE!!
This recipe was originally from "ENJOY - More Recipes from the Best of Bridge" but has been modified by my Aunt Marcia...who really knows her stuff! This is the best Minestrone Soup I have tasted, it turned out even better than I could have hoped.
Provided by ChrysalisUnfurled
Categories Clear Soup
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Brown ground beef.
- Add vegetables, water and seasoning and bring to boil.
- Sprinkle rice or barley and noodles into mixture. Cover and simmer at least 1 hour.
- Serve sprinkled with grated parmesan cheese.
- Best cooked longer and the day before. Chill and skim off fat.
- You can really use whatever veggies you like. If it is too thick, thin with water, beef broth, tomato juice or vegetable juice.
Nutrition Facts : Calories 214.3, Fat 8.9, SaturatedFat 3.4, Cholesterol 40.5, Sodium 1150.7, Carbohydrate 21, Fiber 3.2, Sugar 6.1, Protein 13.2
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