RICE LASAGNA
My entire family loves this lasagna. We started making it this way after my husband discovered he needed a gluten free diet. If you want to make this gluten free be sure to watch the brand of products you use. I will not list specific brands because gluten free products change often. I was able to easily find regular products that are gluten free instead of having to shop at a specialty store.
Provided by JanV546
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Add eggs and 1/4 cup parmesan cheese to rice. Set aside.
- Combine 1/4 cup parmesan cheese and cottage cheese. Set aside.
- Add sauce to meat mixture, heat.
- Spoon 1 cup rice mix into pammed glass pan, cover with 1/2 of cottage cheese mix, 1/3 sauce and 1/2 ricotta. Repeat, topping with sauce and 2 tablespoons grated parmesan.
- Cook 20 minutes at 375 degrees. Cook longer if it is in a dense pan.
- If desired, you can freeze and bake at a later date.
Nutrition Facts : Calories 243.7, Fat 7, SaturatedFat 2.5, Cholesterol 61.4, Sodium 762.5, Carbohydrate 34.2, Fiber 0.7, Sugar 10.9, Protein 10.1
CLASSIC RICE LASAGNA
Classic Rice Lasagna
Time 40m
Yield 6-8
Number Of Ingredients 9
Steps:
- This Classic Rice Lasagna with brown rice, is made with a simple-to-make meat sauce, ricotta, mozzarella and tons of Parmesan. It's hearty, quick to prepare and perfect for dinner, any night of the week. Step 1
- Preheat oven to 375°F. Coat a 9 x 9-inch baking dish with nonstick cooking spray. Set aside. Step 2
- Prepare rice according to package directions. Allow to cool slightly. Thoroughly combine rice, eggs, and 1/2 cup Parmesan in a medium bowl. Set aside. Step 3
- Combine 1/4 cup Parmesan, mozzarella and ricotta in a separate bowl. Mix well and set aside. Step 4
- Heat oil in a large, nonstick skillet over medium-high heat. Add meat and cook for 5-7 minutes, until browned. Drain off excess fat. Add marinara sauce to skillet and continue cooking until heated through. Step 5
- Spoon half of rice mixture into prepared baking dish. Cover with half of cheese mixture. Top with half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan. Step 6
- Bake lasagna for 15 to 20 minutes, or until heated through.
RICE LASAGNA
This lasagna-style dish uses rice instead of noodles. It has a very simple ingredient list, which makes this a great base recipe.
Provided by SarahD
Categories Main Dish Recipes Casserole Recipes Rice
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
- Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
- Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 35.3 g, Cholesterol 118 mg, Fat 20.3 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 9.9 g, Sodium 975 mg, Sugar 9.1 g
CLASSIC RICE LASAGNA RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Coat 13 x 9-inch baking dish with nonstick cooking spray; set aside. Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside. Combine 1/4 cup Parmesan cheese, Mozzarella cheese and ricotta cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated. Spoon one-half of rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese. Bake 15 to 20 minutes or until thoroughly heated.
CLASSIC LASAGNE
Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 9
Steps:
- To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
- Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
- Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
- Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
- Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
- Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
- Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
- Scatter 125g torn mozzarella over the top.
- Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.71 milligram of sodium
CLASSIC ITALIAN LASAGNE
Theo Randall shares his authentic Italian lasagne recipe, with a creamy béchamel sauce and classic defined layers. Everyone's favourite family meal
Provided by Theo Randall
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 19
Steps:
- For the ragu, melt the butter in a large flameproof casserole dish over a medium heat until foaming. Add the celery, carrot, onion, porcini, rosemary and some seasoning, and fry for 5 mins.
- Season the meat, add to the dish and cook for 5 mins until browned. Pour in the wine, add the tomatoes and bring to the boil.
- Reduce the heat to low, put the lid on the dish and cook for 1hr 30 mins, removing the lid for the final 30 mins so the sauce can reduce. The meat should be tender but not too broken up, and the sauce should be thick. Taste for seasoning. You can cook it for longer if you have time - the flavour will only improve.
- For the béchamel sauce, pour the milk into a saucepan with the bay leaf. Bring to a simmer, turn off the heat and set aside. In a heavy-based saucepan, melt the butter over a medium heat, then whisk in the flour and hot milk. Whisk vigorously until smooth, then cook for 10-15 mins until very thick. Remove the bay leaf and season, grating in nutmeg to taste. Stir in the parmesan and egg yolks, then set aside to cool.
- Heat oven to 180C/160C fan/gas 4. Working in batches of three, plunge the pasta sheets into a pan of boiling salted water for 20 secs, just to soften, then immediately put in a bowl of ice-cold water.
- Rub oil onto the base and sides of a large baking dish. Put a layer of pasta on the base, then add a layer of ragu, followed by a layer of béchamel sauce. A good tip, for really defined layers, is to pipe the béchamel sauce over.
- Repeat this process until you have used all the pasta and ragu, and finish with a layer of béchamel sauce on top. Sprinkle the top with a generous layer of parmesan.
- Bake in the oven for 40-45 mins or until bubbling and golden brown, then remove from the oven and leave to settle for 10 mins.
- Cut the lasagne into squares and let it sit for another 10 mins before serving - this keeps the layers defined and helps it cool down more quickly.
Nutrition Facts : Calories 729 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium
ONE POT CLASSIC RAGU LASAGNA RECIPE BY TASTY
Here's what you need: ricotta cheese, cream cheese, grated parmesan cheese, large egg, kosher salt, freshly ground black pepper, nonstick cooking spray, extra virgin olive oil, unsalted butter, small yellow onion, celery, small carrot, ground beef, ground pork, ground lamb, kosher salt, freshly ground black pepper, dry red wine, tomato paste, garlic, crushed tomato, no-boil lasagna noodle, shredded low-moisture mozzarella, grated parmesan cheese, fresh flat-leaf parsley, garlic bread
Provided by Jordan Kenna
Categories Dinner
Yield 8 servings
Number Of Ingredients 26
Steps:
- Make the cheese cubes: In a medium bowl, stir together the ricotta, cream cheese, Parmesan, egg, salt, and pepper until smooth.
- Grease an ice cube tray with nonstick spray. Spoon the ricotta mixture evenly into the cups in the tray. Cover with plastic wrap and freeze until the cheese mixture is firm, at least 4 hours or up to 3 days.
- Make the lasagna: Heat a large pot over medium-high heat. Add the olive oil and butter to the pot and swirl to evenly coat. Add the onion, celery, and carrot and cook, stirring frequently, until softened and starting to caramelize, 10 minutes.
- Add the ground beef, pork, and lamb and cook, stirring to break up the meat, until no longer pink, 12 minutes. Season with salt and pepper.
- Add the red wine and cook, stirring, until completely evaporated, 3 minutes.
- Add the tomato paste and garlic, and cook, stirring frequently, until lightly caramelized, about 3 minutes.
- Pour in the crushed tomatoes, reduce the heat to medium, and cook the sauce, stirring, until slightly reduced, 6-8 minutes.
- Unmold the frozen cheese cubes, then distribute them evenly throughout the simmering meat sauce. Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
- Cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
- Remove the lid and sprinkle the mozzarella and Parmesan cheese over the top. Cover and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
- Sprinkle the lasagna with parsley and more Parmesan, if desired, and serve with garlic bread alongside.
- Enjoy!
Nutrition Facts : Calories 727 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 3 grams, Protein 50 grams, Sugar 8 grams
CLASSIC LASAGNA
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Provided by Barb R
Categories World Cuisine Recipes European Italian
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g
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
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
More about "classic rice lasagna recipe 455 food"
THE BEST CLASSIC LASAGNA RECIPE (WITH EASY HOMEMADE ...
From youtube.com
著者 Brian Lagerstrom閲覧数 38.6万
TRADITIONAL LASAGNA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CLASSIC LASAGNA – ERICA'S RECIPES
From ericasrecipes.com
CLASSIC RICE LASAGNA RECIPE 455- RECIPERT
From recipert.com
A VEGAN PERNIL FOR THE HOLIDAYS - THE NEW YORK TIMES
From nytimes.com
CLASSIC SICILIAN LASAGNA [WITH OVEN-READY LASAGNA …
From all-thats-jas.com
DELICIOUS EASY BEEF AND RICE LASAGNA | CAROLINA® RICE
From carolinarice.com
RICE LASAGNA - CLASSICO® PASTA SAUCE - FOOD
From classico.com
CLASSIC RICE LASAGNA RECIPE 455- ALICERECIPES
From alicerecipes.com
THE BEST HOMEMADE LASAGNA - SIMPLY RECIPES
From simplyrecipes.com
THE BEST CLASSIC LASAGNA - THE WHOLESOME DISH
From thewholesomedish.com
CLASSIC LASAGNE RECIPE - LOVEFOOD.COM
From lovefood.com
CLASSIC BEEF LASAGNE | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
10 CLASSIC LASAGNA RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love