LASAGNA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
- Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
- Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
- Divide the soup among bowls. Top with ricotta and sliced basil.
MAMA'S LASAGNA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
- In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
- In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
- Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.
SEAFOOD LASAGNA ALFREDO
This looks like it should be horribly difficult, but it's really simple. If you are a beginner cook and REALLY want to impress people, this is the recipe for you. I use fresh garlic and garlic powder - feel free to cut back on either. We actually prefer this made with surimi (fake crab meat) rather than fresh crab, but either is fine. Make sure the crab is picked over for shells. Feel free to toss in some scallops too - just saute them for a few minutes in some butter first. Substitute 1 box of chopped broccoli, defrosted, for the spinach, if desired, or omit entirely.
Provided by MJaz9053
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 deg. F.
- Melt butter in medium saucepan over low heat; add garlic.
- Remove from heat.
- Stir in flour, stir until smooth.
- Stir in milk and broth and return to heat. Bring to boil, stirring constantly. Reduce heat to low.
- Stir in mozzarella, onions, basil and oregano. (add SALT if desired).
- Cook over low heat, stirring constantly, until cheese is melted. Set aside.
- Beat egg, and add ricotta. Mix till smooth. Add pepper, garlic powder and onion powder.
- Spread a thin layer (about 1 cup) of cheese sauce in 13x9-inch baking dish.
- Top with 3 or 4 uncooked noodles.
- Spread 1/2 of ricotta cheese over noodles.
- Sprinkle all of spinach over cheese, trying to avoid clumps.
- Sprinkle with 1/2 of shrimp and crab.
- Pour about 1 cup cheese sauce over, and top with 3-4 uncooked noodles.
- Repeat layers with remaining ricotta cheese, seafood and a final layer of uncooked noodles. Top with all of remaining cheese sauce.
- Sprinkle with parmesan or romano cheese.
- Bake, uncovered for about an hour.
- Let stand 10 minutes before serving.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
BLACK BEAN LASAGNA
A vegetarian lasagna, NOT Tex-Mex. From Sunshine Recipe website. This works best with no-boil lasagna noodles, but you can use the regular. Just make sure they're well covered with sauce, and when you take it out of the oven, cover the lasagna pan with a cookie sheet to hold in the heat and let things cook a little longer.
Provided by windhorse23
Categories Black Beans
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Over low heat simmer spaghetti sauce, water and beans.
- In a small bowl combine ricotta cheese and egg and set aside.
- In an 11 x 13 inch pan place one cup of the bean mixture. Cover with 3 pieces of lasagna noodles, then spread about 1/3 of the ricotta over the noodles. Top with 1 cup of the bean mixture, then about 1/2 cup of the mozzarella. Repeat layers twice. Place remaining 3 lasagna noodles and pour the remaining bean mixture over all of it. Top with remaining mozzarella. Sprinkle with parmesan, too if you like.
- Cover with foil and bake for 30 minutes. Uncover and continue baking another 15 minutes.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 356.1, Fat 10.3, SaturatedFat 5.3, Cholesterol 47.9, Sodium 637.1, Carbohydrate 43.1, Fiber 7.2, Sugar 7.2, Protein 22.6
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