AUNT ANGIE'S LASAGNA RECIPE
Steps:
- For the Meatball Mix: Preheat oven to 375 degrees F.
- In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.
- For the Meat Sauce: In a stock pot (or large cooking vessel) brown the ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let simmer for 2 hours.
- For Aunt Angie's Lasagna: Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.
EGG NOODLE LASAGNA
An easy lasagna recipe using egg noodles instead of the traditional lasagna noodles. This is a great 'clean out the cupboard & fridge' recipe! The original recipe calls for mascarpone instead of the ricotta (which I use). Use mascarpone if you wish...it's just always easier for me to find ricotta at the store. You could also use cream cheese instead of ricotta.
Provided by Hey Jude
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
- Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
- While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
- Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
- Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 708.2, Fat 37.2, SaturatedFat 19.9, Cholesterol 188, Sodium 798, Carbohydrate 47.7, Fiber 2.5, Sugar 2, Protein 44.6
AUNTY PASTO'S SEAFOOD LASAGNA
This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party. I have served this dish to so many of my friends, and they have all asked for the recipe.
Provided by Lucille
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
- Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
- In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
- Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 28.2 g, Cholesterol 209.4 mg, Fat 25 g, Fiber 1.5 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 1216.6 mg, Sugar 3.9 g
EGG NOODLE LASAGNA
My Egg Noodle Lasagna recipe is a real family pleaser with layers and layers of meat sauce, cheesy filling, and egg noodles.
Provided by Lana Stuart
Categories Main Dishes
Time 2h20m
Number Of Ingredients 17
Steps:
- Place a large skillet or saucepan over medium high heat. Add the canola oil and ground beef. Cook, stirring frequently, until the beef is completely browned.
- Drain the beef in a colander over a a plate lined with paper towels. Discard the fat and return the ground beef to the pan.
- Add the garlic powder, parsley flakes, dried basil, salt, canned tomatoes, and tomato paste.
- Bring to a bubble over medium high heat.
- Reduce the heat to low and simmer the sauce, uncovered, for one hour.
- When the sauce is nearing the end of the cooking time, cook the egg noodles according to the package directions. Drain the noodles and set aside.
- In a medium bowl, add the cottage cheese, beaten eggs, salt, pepper, Parmesan cheese, and parsley. Stir well to thoroughly combine.
- Use either one large 10x15 baking dish, or one 9x13 pan and one 9x9 pan. Make two layers starting with half each of the noodles, meat sauce, filling, cheddar, and mozzarella. Repeat with a second layer of each.
- Bake at 375 degrees for 30 minutes or until bubbly and hot throughout.
Nutrition Facts : ServingSize 1, Calories 536 kcal, Carbohydrate 23 g, Protein 35 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 145 mg, Sodium 1040 mg, Fiber 2 g, Sugar 5 g
AUNT JUDI'S LASAGNA
This recipe came from my husband's aunt. I love that I typically have all the ingredients on hand already. I typically make it as is, but have substitued ground turkey for the beef, low fat cottage cheese for regular, added mushrooms and onions to the meat sauce and I've never been disappointed. Everytime I've made it we've gotten rave reviews.
Provided by wilsonljn
Categories Meat
Time 1h30m
Yield 1 pan, 8-9 serving(s)
Number Of Ingredients 14
Steps:
- Meat Sauce:.
- Brown and drain meat.
- Add all other meat sauce ingredients to pan with meat and simmer, uncovered until thick - about 45 minutes to an hour.
- Cook noodles. Drain and rinse.
- Cheese mixture:.
- Mix together all cheese mixture ingredients in large bowl.
- Note: If using 9x13 pan, makes 2 layers. If using 8x8 pan, makes 3 layers with left over ingredients. We like a thicker lasagna so I go for the smaller pan and then use left over noodles to make little "lasagna rolls.".
- Spread small amount of sauce in bottom of pan to help with sticking.
- Make first layer of noodles. Spread 1/2 (or 1/3) of cheese mixture over noodles. Top with just shy of 1/2 (or 1/3) of meat sauce spread over cheese. Then just shy of 1/2 (or 1/3) of mozzerella over meat.
- Repeat layers until you run out of cheese mixture or you reach the top of the pan.
- Layer one final layer of noodles, light layer of sauce and remaining mozzerella cheese.
- Bake at 375 degrees for 30 minutes. Let stand for 10 minutes.
- Can be frozen before or after baking.
Nutrition Facts : Calories 605.9, Fat 29, SaturatedFat 14, Cholesterol 151, Sodium 1765.9, Carbohydrate 41.9, Fiber 3.7, Sugar 10.8, Protein 44.4
AUNT ARLENE'S LASAGNA
A healthy version of Arlene's lasagna, that includes onion soup mix, ground chicken, and pork sausage. Very yummy sauce with little more kick. You change it up also by adding other cheeses (cottage or ricotta) and/or veggies (spinach, mushrooms, or carrot shreds). I like to double the recipe and freeze half the sauce for a later lasagna. Enjoy!
Provided by flipse38
Categories European
Time 1h30m
Yield 6-8 rectangles, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown garlic, chicken, sausage, in hot olive oil.
- Stir in soup mix, water, tomatoe paste, sauce and spices.
- Cover and simmer 30 minutes.
- Cook lasagna noodles, drain and cool in cold water.
- Cover bottom of pan with meat sauce. Arrange noodles lengthwise in pan.
- Add cheese on top of meat sauce at each layer.
- Bake at 350 degrees, for 30 minutes.
Nutrition Facts : Calories 600.2, Fat 31.8, SaturatedFat 13.3, Cholesterol 106.1, Sodium 1754.7, Carbohydrate 41.9, Fiber 3.5, Sugar 7.7, Protein 36.7
AUNT SHARON'S LASAGNA
Make and share this Aunt Sharon's Lasagna recipe from Food.com.
Provided by kmdipaolo
Categories One Dish Meal
Time 1h
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 14
Steps:
- Brown sausage and drain off fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.
- Cook lasagna noodles until tender. Drain and rinse.
- Combine remaining ingredients, except mozzarella.
- Place half of the noodles in a 13x9 pan. Spread 1/2 ricotta mixture over noodles. Add 1/2 the meat mixture and 1/2 the mozzarella. Repeat with a second layer.
- Bake 30 minutes at 350 degrees. Let stand 10 minutes before serving.
Nutrition Facts : Calories 499.6, Fat 29.3, SaturatedFat 14.8, Cholesterol 121.7, Sodium 1774.7, Carbohydrate 29.4, Fiber 2.5, Sugar 5.9, Protein 29.9
GREAT-AUNT NINA'S NOODLES AND CHICKEN
To a slow cooker chicken, I added an old family noodle recipe. If you want it to be more like a soup, add another quart of broth. This was a fixture at family reunions when I was a child, and the slow cooker makes it even easier.
Provided by Diana Hagewood Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 8h30m
Yield 12
Number Of Ingredients 14
Steps:
- Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
- In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
- Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
- When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 10.9 g, Cholesterol 146.6 mg, Fat 26.1 g, Fiber 0.7 g, Protein 32.3 g, SaturatedFat 7.6 g, Sodium 377.3 mg, Sugar 1.6 g
AUNT MAY'S LASAGNA
Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.-Angie Estes, Elko, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer 40-50 minutes or until thickened., Meanwhile, preheat oven to 350°. cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives., Spread a fourth of the sauce in a greased 13x9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 412mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.
EGG NOODLE LASAGNA
Mary Oberlin of Selinsgrove, Pennsylvania was lucky enough to receive this recipe from one of her friends. The perfect take-along for charity events and church potlucks, the comforting crowd-pleaser is sure to warm tummies on the coldest of winter nights.
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions; drain. Add butter; toss to coat. , In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. , Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.
Nutrition Facts : Calories 266 calories, Fat 15g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 432mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
AUNT MARY'S LASAGNA
Make and share this Aunt Mary's Lasagna recipe from Food.com.
Provided by LMillerRN
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet brown ground beef, season to taste with salt, pepper and garlic powder.
- Add pasta sauce.
- In a large bowl soften cream cheese and mix with sour cream, cottage cheese, onion and bell pepper.
- Boil lasagna noodles according to package direction.
- Butter 13 X 9 baking dish.
- Layer noodles, cream cheese mixture, then pasta sauce mixture.
- Layer parmesan cheese then mozzarella cheese.
- Repeat layers ending with parmesan and mozzarella cheese.
- Bake 350 for 30-45 minutes until cheese is melted and bubbly.
Nutrition Facts : Calories 920.6, Fat 51.6, SaturatedFat 27.5, Cholesterol 157.9, Sodium 1373.1, Carbohydrate 62.9, Fiber 2.8, Sugar 11.8, Protein 50
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