EASY CLASSIC LASAGNE
Kids will love to help assemble this easiest ever pasta bake with streaky bacon, beef mince, a crème fraîche sauce and gooey mozzarella
Provided by Angela Boggiano
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.
- Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
- Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.
- Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
- Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25-30 mins until golden and bubbling. Serve scattered with basil, if you like.
Nutrition Facts : Calories 844 calories, Fat 52 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 1.1 milligram of sodium
STOVETOP BACON LASAGNA
This skillet lasagna is basically a lazy cook's dream come true. Rather than meticulously layer the noodles with cheese and sauce, you'll create a layered version that has all the classic ingredients of a standard lasagna, plus bacon for maximum deliciousness. Get the recipe for Stovetop Bacon Lasagna.
Provided by Liz Mervosh
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil and bacon in a deep oven-safe skillet with a lid over medium-high; cook, uncovered, stirring often, until bacon is just crisp, 8 to 12 minutes. Stir in onion; cook, stirring often, until onion is softened, 5 to 6 minutes. Add garlic, crushed red pepper, and salt; cook, stirring constantly, for 1 minute. Add tomato paste and stir to coat.
- Scatter noodle pieces over onion mixture in skillet (do not stir). Pour crushed tomatoes and stock over mixture; sprinkle with basil (do not stir). Cover and bring to a boil over high. Reduce heat to low and simmer, covered, undisturbed, until noodles are al dente, about 10 minutes. Uncover; continue simmering, gently stirring and separating any noodles that are stuck together, until noodles are tender and tomato sauce is slightly thickened, 5 to 7 minutes. Remove from heat.
- Preheat broiler with rack in upper third. Dollop lasagna with ricotta and top with cheese blend. Transfer to oven and broil until cheese is browned in spots and melted, 3 to 4 minutes. Top with basil.
Nutrition Facts : Calories 589 kcal, Carbohydrate 68 g, Cholesterol 50 mg, Protein 26 g, Sodium 1133 mg, Sugar 14 g, Fat 24 g, UnsaturatedFat 0 g
CHEESE & BACON LASAGNA
This freezable, family-friendly recipe is economical and has a wonderful comfort-food feel about it. To freeze, cool completely, then wrap in plastic wrap, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/375F for 50-60 mins until thoroughly heated through.
Provided by English_Rose
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 minutes Remove from the heat and stir in the basil.
- Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.
- Spoon a third of the tomato sauce on the base of a lasagna dish. Top with a third of the lasagna sheets. Then top with a third sauce, a third lasagna, the last of the tomato sauce and finally the last sheets of lasagna. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Chill. If eating straight away, bake at 190C/375F for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
Nutrition Facts : Calories 727, Fat 33, SaturatedFat 14.9, Cholesterol 64.3, Sodium 390.6, Carbohydrate 86.3, Fiber 7, Sugar 11.4, Protein 23.5
BUTTERNUT SQUASH AND BACON LASAGNA
Italian Fontina is a comforting and pungent melting cheese. It's buttery flavor pairs well with the layers of butternut squash and bacon in this rich and creamy lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 ̊ F. Stir the butter and flour in a small bowl to make a paste. Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the skillet.
- Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and pepper. Stir in the milk and heavy cream; bring to a simmer. Whisk in the butter-flour paste and cook until thickened, about 6 minutes. Remove from the heat; stir in 1/2 cup Parmesan and the bacon.
- Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce on the bottom of a 9-by-13-inch baking dish; top with 3 lasagna noodles. Top with a layer of butternut squash slices, overlapping them, then 1/2 cup more sauce and 1/3 cup mozzarella-fontina mixture. Repeat the layering 5 more times (noodles, squash, sauce, cheese), using up all the squash. Top with the remaining 3 noodles, then the remaining sauce and mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35 to 40 minutes.
- Mix the breadcrumbs and remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden, 15 minutes. Let sit 10 minutes before serving.
BACON AND MUSHROOM LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the bechamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste. Cook, whisking constantly, for 3 minutes. Slowly whisk in the milk until smooth. Add the salt and bay leaf and bring the mixture to a simmer, whisking occasionally. Reduce the heat to low and simmer, stirring occasionally to prevent burning, for 20 minutes. Remove and discard the bay leaf.
- For the lasagna: Meanwhile, add the oil and bacon to a large skillet over medium heat and cook, stirring often, until the bacon is crispy and golden brown and the fat is rendered, about 15 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Drain off all but 3 tablespoons of the fat from the skillet. Add the mushrooms and 1 teaspoon salt to the skillet and increase the heat to medium-high. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released their liquid and are beginning to brown, about 15 minutes. Add the onion, carrot, celery, garlic, thyme and remaining 1 1/4 teaspoons salt and cook until fragrant, the vegetables are soft and the mushrooms have browned, about 5 minutes longer. Deglaze with the white wine. Simmer until the liquid is almost entirely evaporated, about 4 minutes. Stir in the reserved bacon.
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Ladle and spread 1 cup bechamel on the bottom of the baking dish. Place a layer of pasta over the bechamel, breaking the pasta to fit the pan if needed. Spread 1 1/2 cups bechamel over the pasta. Spoon half of the mushroom filling over the bechamel and top with 3/4 cup Parmesan. Place another layer of pasta on top of the filling and repeat with the bechamel, the remaining mushroom filling and another 3/4 cup Parmesan. Layer on another layer of pasta and top with the remaining bechamel and Parmesan.
- Bake until golden brown and bubbly around the edges, 30 to 35 minutes. Allow the lasagna to rest for 15 minutes before serving.
CHICKEN & BACON LASAGNE
An alternative to traditional lasagne with chicken, bacon and red pepper.
Provided by profruitcake
Time 1h15m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/fan 180C/gas 6.
- Season the chicken with salt & pepper and fry with garlic until the chicken is cooked but not browned. Set to one side.
- Fry the bacon & onion and once the onion is soft add the mushroom, pepper and cooked chicken. Add enough tomato puree to coat the chicken, then stir in the tomatoes. Add thyme & basil to taste, season and bring the sauce to the boil. Lower the heat and simmer with the lid on for 15-20 minutes until the sauce starts to thicken.
- Remove the lid and sprinkle in the stock cube. Simmer until the sauce has thickened further.
- To make the bechamel sauce:
- Put the milk in a saucepan with the bay leaf and bring to a simmer. Strain into a jug and rinse the pan out. Put the pan back on the heat and gently melt the butter, stir in the flour (use a wooden spoon or mini whisk) and cook for 1 minute, don't let the butter or flour brown at all. Take the pan off the heat and add the milk in 3 stages. At each stage beat or whisk the milk into the flour until it is completely smooth.
- Once the flour is all in, bring the mixture back up to a simmer, stirring all the time to stop any lumps forming. Once the mixture looks as if it won't thicken any more, simmer it for 5 minutes, stirring/whisking now and then, until it looks really glossy. If you do have a few lumps, just strain the lot through a sieve.
- But a layer of the chicken sauce into an overproof dish. Add a layer of lasagne, then 1/2 the bechamel sauce. Repeat this again and top with cheese.
- Bake in the oven for 30 mins until the cheese has gone golden. Leave to cool for 5 mins before serving.
CHEESY BACON BREAKFAST LASAGNA
I came up with this unique breakfast dish after looking for a way to use up a few extra no-boil lasagna noodles. Try switching up the different cheeses-Swiss, pepper jack and mozzarella taste delicious in this breakfast lasagna, too! -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Soak lasagna noodles in warm water for 20 minutes. In a small skillet, cook bacon, onion and red pepper over medium heat until bacon is crisp, 8-10 minutes. Remove 2 tablespoons bacon mixture and drain on paper towels; reserve. Whisk eggs into skillet; cook and stir until cooked through., Preheat oven to 350°. For cheese sauce, melt butter in a small saucepan over medium heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into hot mixture until smooth., Drain noodles on paper towels. To assemble lasagna, spread 3 tablespoons cheese sauce over bottom of a greased 8x4-in. loaf pan. Layer with one lasagna noodle, 3 tablespoons cheese sauce, half the egg mixture and another lasagna noodle. Layer with 3 tablespoons cheese sauce, ricotta cheese and remaining egg mixture. Top with the third noodle, remaining cheese sauce and reserved bacon mixture., Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.
Nutrition Facts : Calories 443 calories, Fat 31g fat (15g saturated fat), Cholesterol 253mg cholesterol, Sodium 638mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
EASY BACON CHEESEBURGER LASAGNA
Can't decide between lasagna and cheeseburgers for dinner? Make one dish that combines both great tastes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h55m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
- In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
- Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.
Nutrition Facts : Calories 600, Carbohydrate 37 g, Cholesterol 145 mg, Fat 1, Fiber 4 g, Protein 41 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 7 g, TransFat 1 g
EASY BACON CHEESEBURGER LASAGNA
Make and share this Easy Bacon Cheeseburger Lasagna recipe from Food.com.
Provided by Pinay0618
Categories Cheese
Time 4h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
- In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
- Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.
Nutrition Facts : Calories 619.4, Fat 33.7, SaturatedFat 17.9, Cholesterol 154.3, Sodium 981.3, Carbohydrate 36.5, Fiber 3.1, Sugar 6.8, Protein 41.8
~ CHEESY BACON LOVERS LASAGNA ~ THE BOMB!
This lasagna is one pan of awesomeness! Not lacking calories, mind you! LOL I had stocked up on several packages of bacon when on sale and wanted to use some of it up. I had no bake lasagna noodles that kept falling out of the cupboard at me, and the kids asked for lasagna. I had no ricotta which I usually always add, but had...
Provided by Cassie *
Categories Casseroles
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Cook your bacon at 375 degree F. for 20 - 25 minutes, on foil lined sheet pan. Drain on paper towels.
- 2. Mix the cheeses together. Reserving 1 cup. Cover & set aside.
- 3. Heat oil in a large skillet or dutch oven over medium heat, add ground beef, onion, salt, pepper, Italian herb paste and garlic paste. Cook and stir until onion is tender and ground beef is no longer pink. Reserve 12 - 13 slices of bacon and crumble the rest into ground beef mixture.
- 4. Add the sauce and drained tomatoes. Simmer for 10 - 15 minutes, stirring often.
- 5. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish or grease. Spread 1 cup sauce on bottom of dish. Lay 3 noodles over sauce, opposite of the length of the dish, they should fit perfectly.
- 6. Spread about 3/4 cup sauce over noodles and lay 3 slices of bacon over sauce.
- 7. Next, sprinkle evenly with half of the cheese mix. A little more sauce and 3 more noodles. Spread another cup of sauce, remainder of cheese, 3 more slices of bacon.
- 8. Lastly 3 more noodles. Spread top with remaining sauce and 6 - 7 slices of bacon. Sprinkle evenly with reserved cheese. Sprinkle with dried parsley. Cover with foil and bake for 30 - 35 minutes.
- 9. Remove foil and place back into oven for another 12 0 15 minutes or until cheese is melted and lasagna is bubbling.
- 10. Leave set for about 5 minutes before serving. This gives the lasagna time to set up. Serve with a salad and garlic bread and you have one awesome dinner.
BACON-COLBY LASAGNA
With both bacon and ground beef, this hearty dish is a real crowd-pleaser. The recipe came from my grandmother, now in her 80s. I've learned so much from helping her in the kitchen. -Cathy McCartney, Davenport, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 lasagnas (12 servings each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a 6-qt. stockpot, cook beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 10-12 minutes; drain. Stir in bacon, tomato sauce, tomatoes, sugar and salt; heat through., Spread 1 cup sauce into each of two greased 13x9-in. baking dishes. Layer each with four noodles, overlapping as needed, 1-2/3 cups sauce and 1-1/3 cups cheese. Repeat layers twice., Bake, covered, 40 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 15 minutes before serving., Freeze option: Cool unbaked lasagnas; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake the lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 357 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 744mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
MAC & CHEESE LASAGNA
Trying to decide between two family favorites? This Mac & Cheese Lasagna solves that for you! Watch our video to see how easy Mac & Cheese Lasagna is.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Prepare Dinner as directed on package, using the Light Prep directions. Meanwhile, brown meat in skillet; drain.
- Spread half the Dinner onto bottom of 8-inch square baking dish sprayed with cooking spray; top with layers of half each of the pasta sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
CHICKEN-BACON RANCH LASAGNA
Please all the bacon lovers in the family with our Chicken-Bacon Ranch Lasagna. Our Chicken-Bacon Ranch Lasagna is a fun twist on the classic Italian dish.
Provided by My Food and Family
Categories Lasagna Recipes
Time 50m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan on medium heat. Add flour; whisk until blended. Cook and stir 1 min. Gradually add milk, stirring constantly until well blended. Cook and stir 2 to 3 min. or until thickened. Remove from heat; stir in dressing.
- Spread 1/2 cup dressing mixture onto bottom of 13x9-inch pan sprayed with cooking spray; cover with 3 noodles. Top with layers of 1/3 each of the chicken, bacon, cheese and remaining dressing mixture. Repeat layers twice; cover.
- Bake 30 min. or until heated through. Remove lasagna from oven. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 600 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 4 g, Protein 21 g
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