EASY 5 INGREDIENT VEGETABLE LASAGNA
Make and share this Easy 5 Ingredient Vegetable Lasagna recipe from Food.com.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
- Cover with a layer of noodles (3 or 4 noodles should be enough).
- Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
- Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
- Spread 1/3 of the remaining pasta sauce over the cheese.
- Spread 1/3 of the vegetables over the sauce.
- Sprinkle 1/3 of the mozzarella over the veggies.
- Repeat twice starting with the noodles and ending with the mozzarella.
- Cover and bake until the noodles are tender (35 to 40 minutes).
- Remove cover and bake 5 minutes until cheese starts to become golden.
- Remove from oven and allow to stand for 5 minutes before cutting into squares.
Nutrition Facts : Calories 330.5, Fat 16, SaturatedFat 8.6, Cholesterol 50.6, Sodium 943.1, Carbohydrate 25.6, Fiber 3.9, Sugar 13.9, Protein 20.4
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
5 LAYERED LASAGNA
Mouth watering comfort food that looks surpreme, but easy to make. A recipe I created 17 yrs ago. Hope you enjoy it!
Provided by a_goddess
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil lasagna noodles until soft.
- Cook beef and onion in big fry pan for 10 min or until thoroughly cooked.
- Add spaghetti sauce, Italian seasoning, and parsley. Simmer for 5 minute.
- Drain noodles and rinse with cold water (this makes it easier to work with).
- Spray/grease 9 X 13 pan.
- Put 3 noodles across bottom of pan (1st layer).
- Put half of spaghetti sauce on top.
- Put 3 more noodles across (2nd layer).
- Put ½ of mozzarella cheese on top.
- Put 3 more noodles across (3rd layer).
- Put all of cottage cheese on top.
- Put 3 more noodles across (4th layer).
- Put the remaining spaghetti sauce on top.
- Put 3 more noodles across (5th layer).
- Sprinkle the rest of the mozzarella cheese, cheddar and parsley on top.
- Bake at 400 F for 10 minute until cheese is melted on top.
Nutrition Facts : Calories 596, Fat 29.6, SaturatedFat 14.8, Cholesterol 125, Sodium 937.6, Carbohydrate 34.7, Fiber 2.4, Sugar 8, Protein 45.5
TEN-LAYER LASAGNA BOLOGNESE
From the Emilia Romagna region of Italy, this lasagna has cured many poor spirits here stateside. Delicious as the original may be, my multi layered version, packed with veggies, addresses each area carefully to yield a dish you enjoy guilt free.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
- Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
- Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
- Remove from the oven, let stand for at least 5 minutes and then cut and serve.
5-CHEESE LASAGNE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil for the lasagne noodles.
- To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
- Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
- This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
- Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
- The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
- Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.
FIVE-CHEESE LASAGNA
I prepared this for a Cub Scout banquet. It was easy since there was nothing to do at the last minute but cut and serve. It was a big success.-Todd Newman, La Porte, Texas
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 120-150 servings.
Number Of Ingredients 16
Steps:
- In a stockpot, cook noodles in boiling water for 5 minutes; rinse in cold water and drain. , In several large skillets, cook sausage onions until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes. , Grease ten 13-in. x 9-in. baking dishes. In each dish, layer with about 1-1/2 cups tomato sauce, four noodles, about 1-1/4 cups ricotta, 1-1/2 cups mozzarella cheese, about 1/3 cup Parmesan cheese, 1/4 cup Romano and three slices provolone. Repeat layers. Top with four noodles, about 1-1/2 cups of tomato sauce, 1 cup mozzarella cheese and about 1 tablespoon parsley. , Bake, uncovered, at 375° for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving.
Nutrition Facts : Calories 177 calories, Fat 12g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 387mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
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