Creamy Lasagna Food

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CREAMY LASAGNA



Creamy Lasagna image

Love the enthusiasm your family shows when they find out they're having lasagna for dinner? Wait 'til you see how they respond to our Creamy Lasagna.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 9 servings

Number Of Ingredients 11

1 lb. extra-lean ground beef
1/2 cup chopped onions
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup water
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 tsp. dried Italian seasoning
9 lasagna noodles, cooked, halved
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat with onions in large skillet; drain. Stir in pasta sauce and water; set aside. Mix cream cheese spread and milk in medium bowl until blended. Add ricotta, 1 cup mozzarella and Italian seasoning; mix well.
  • Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 6 noodle pieces, half the cream cheese mixture and 1 cup of the remaining meat sauce. Repeat layers. Top with remaining noodles and meat sauce; cover.
  • Bake 45 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 10 min. before serving.

Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 85 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

CREAMY LASAGNA CASSEROLE



Creamy Lasagna Casserole image

Satisfy your gang with this casserole sent in by Shelly Korell. The Eaton, Colorado reader whips up a rich combination or cream cheese, sour cream and cheddar cheese that she layers with lasagna noodles and a beefy sauce.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 10

2 pounds ground beef
1 can (29 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
6 ounces cream cheese, softened
2 cups sour cream
2 cups shredded cheddar cheese, divided
4 green onions, chopped
12 to 14 lasagna noodles, cooked and drained

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , In a large bowl, beat cream cheese until smooth. Add the sour cream, 1 cup cheddar cheese and onions; mix well., Spread about 1/2 cup meat sauce into each of two greased 8-in. square baking dishes. Place two to three noodles in each dish, trimming to fit as necessary. Top each with about 1/2 cup cream cheese mixture and 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each., Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting. , To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

Nutrition Facts :

CREAMY, CHEESY LASAGNA



Creamy, Cheesy Lasagna image

My modifications on an old classic - easy to put together, and yummy comfort food! Please note the title - beware: less is not more here :)

Provided by LorenLou

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

2 lbs lean ground beef (can use half ground pork)
3 tablespoons onion powder
2 garlic cloves, minced
2 (15 ounce) cans tomato sauce
1 (12 ounce) can tomato paste
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon italian seasoning
1 (8 ounce) package cream cheese (light is fine)
1 (16 ounce) carton ricotta cheese (fat-free is fine)
2 eggs or 2 egg substitute
12 ounces mozzarella cheese, sliced
1/2 cup grated parmesan cheese
12 oven-ready lasagna noodles

Steps:

  • In a dutch oven or very large skillet, brown the meat. Add the onion powder and garlic and cook a couple of minutes more.
  • Stir in the tomato sauce, paste, water and seasonings.
  • Cover, and simmer, stirring occasionally for 30 minutes.
  • With mixer or food processor, mix the cream cheese, ricotta and eggs.
  • Preheat oven to 350, and spray a large lasagna pan (11x15) with cooking spray.
  • Layer half the noodles in the bottom of the pan, breaking the noodles as needed.
  • Add half of the meat sauce, and spread evenly over the noodles.
  • Gently spread the cream cheese/ricotta mixture evenly over the sauce.
  • Lay the sliced Mozzarella on top of the cream cheese layer, covering completely.
  • Lay the remaining lasagna noodles on top of this.
  • Top with remaining meat sauce.
  • Sprinkle the Parmesan over the entire casserole.
  • Bake for 25 minutes. Cool 15 minutes before cutting.
  • NOTE: You could divide this into two smaller casseroles and freeze one.

Nutrition Facts : Calories 520.6, Fat 28.3, SaturatedFat 15.3, Cholesterol 151.3, Sodium 1188.6, Carbohydrate 31.9, Fiber 3.2, Sugar 8.1, Protein 35.3

CREAMY BEEF LASAGNA



Creamy Beef Lasagna image

The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. -Jane Frawley, Charles Town, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 pounds ground beef
2 cans (15 ounces each) tomato sauce
1/4 cup chopped onion
2 teaspoons sugar
2 teaspoons salt
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
2 packages (8 ounces each) cream cheese, softened
1 cup sour cream
1/4 cup milk
18 lasagna noodles, cooked and drained
1 cup shredded cheddar cheese
Minced fresh parsley, optional

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a bowl, beat cream cheese, sour cream and milk until smooth. , In a greased 13x9-in. baking dish, layer a fourth of the meat sauce, six noodles and a third of cream cheese mixture. Repeat layers twice. Top with remaining meat sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.

Nutrition Facts : Calories 403 calories, Fat 20g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 795mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

CREAMY SPINACH AND MUSHROOM LASAGNA



Creamy Spinach and Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 23

1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
All-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, cleaned and quartered
1 medium onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream, at room temperature
1 3/4 cups whole milk, at room temperature
1/3 cup all-purpose flour
2 cups grated Pecorino Romano
2 cups shredded mozzarella
Two 5-ounce bags baby spinach, coarsely chopped
1/4 packed cup chopped fresh basil
2 cloves garlic, minced
1 recipe Fresh Pasta, recipe follows, or nine 8- by 5-inch fresh lasagna noodles
1 1/2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
2 cups cake flour
1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
  • For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
  • For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
  • Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
  • Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
  • Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
  • Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
  • Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

CREAMY CHICKEN LASAGNA



Creamy Chicken Lasagna image

Craving comfort food? Try this creamy lasagna with layers of tasty chicken and four cheeses.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 8

Number Of Ingredients 13

12 uncooked lasagna noodles (12 oz)
1 tablespoon butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onions (1 1/2 medium)
1/3 cup milk
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 container (12 oz) small-curd cottage cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
  • Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
  • Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 520, Carbohydrate 36 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g

CREAMY LASAGNA ROLL-UPS



Creamy Lasagna Roll-Ups image

Creamy cheese, pasta sauce and ground beef get wrapped up in noodles and baked in this fun take on traditional lasagna.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 12 servings

Number Of Ingredients 12

1 lb. lean ground beef
4 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. dried Italian seasoning
2 eggs, beaten
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley
12 cooked lasagna noodles

Steps:

  • Heat oven to 350ºF.
  • Brown meat with garlic in large skillet; drain. Stir in pasta sauce, tomatoes and 1/4 cup Parmesan. Remove from heat. Mix cream cheese spread, milk and Italian seasoning in medium bowl until blended. Add eggs, shredded cheese and parsley; mix well.
  • Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Spread each noodle with 3 Tbsp. cream cheese mixture; roll up. Place, seam sides down, over sauce in dish.
  • Top with remaining meat sauce and Parmesan; cover. Bake 45 to 50 min. or until heated through.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

CREAMY SEAFOOD LASAGNA



Creamy Seafood Lasagna image

Looking to add variety to your lasagna know-how? Our Creamy Seafood Lasagna pairs a luscious white sauce with mild-flavored imitation crabmeat and shrimp in a comforting lasagna that will transport you to the nearest bay. Our recipe for seafood lasagna brings together mozzarella, Parmesan and ricotta cheese. You don't need to live next to the sea; just pick up frozen salad-style imitation crabmeat and frozen cooked salad shrimp. All you need are a few more pantry staples and our simple steps to make this recipe an easy catch.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 18

1/4 cup Gold Medal™ all-purpose flour
9 uncooked lasagna noodles
1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cups half-and-half
1 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup dry sherry or chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1 container (15 oz) ricotta cheese
1/4 cup chopped fresh parsley
2 packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
2 packages (4 oz each) frozen cooked salad shrimp, thawed, drained
3 cups shredded mozzarella cheese (12 oz)
1 tablespoon chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Cook noodles as directed on package.
  • Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
  • In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
  • Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
  • Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 180 mg, Fat 5, Fiber 2 g, Protein 41 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 5 g, TransFat 1 g

GRANDMA'S BEST EVER SOUR CREAM LASAGNA



Grandma's Best Ever Sour Cream Lasagna image

This is my grandma's famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It's very cheesy - sometimes I add a little extra tomato sauce. Enjoy!

Provided by e.oliver365

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 8

Number Of Ingredients 17

1 (8 ounce) package lasagna noodles
½ pound ground pork sausage
½ pound ground beef
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch white sugar
1 (16 ounce) container sour cream
3 eggs, lightly beaten
¾ cup grated Parmesan cheese
½ cup chopped pitted green olives
2 teaspoons salt
¼ teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
  • Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
  • Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
  • To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
  • Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 670.1 calories, Carbohydrate 31.2 g, Cholesterol 189.3 mg, Fat 42 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 22 g, Sodium 2105.5 mg, Sugar 5.9 g

CREAMY SHRIMP LASAGNA



Creamy Shrimp Lasagna image

Not for those on a diet, but a calorie filled lasagna thats a slice of heaven. My neighbour served this to me during the holidays and I asked her for the recipe. Some one notified me that this is a recipe from 2007 Chatalaine Magazine.

Provided by bigbadbrenda

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs peeled shrimp
3 cups pasta sauce
1/2 cup whipping cream
1/2 teaspoon basil
1/2 teaspoon oregano
2 cups smooth ricotta cheese
1 teaspoon dill weed
3 cups grated mozzarella cheese
1 cup grated parmesan cheese (optional)
12 -15 lasagna noodles

Steps:

  • Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
  • In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
  • Stir ricotta with dill in a small bowl.
  • Grate cheeses then stir together.
  • Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
  • Spread 1/2 of the ricitta mixture.
  • Cover with 1/2 of the tomatae sauce.
  • Scatter 1/2 of the shrimp on top .
  • Then comes 1/2 of the cheese over the shrimp.
  • Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
  • Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
  • When you have finished your meal -- run around the block.
  • This can be made a head just bake it for 30 minutes. Let cool ,.
  • cover and refridgate overnight.
  • Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.

CREAMY CHICKEN LASAGNA



Creamy Chicken Lasagna image

This is an unusual but fantastic combination. Everyone that tastes it raves!

Provided by Caroline

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 7

3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
¼ cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
  • Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
  • Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
  • Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
  • Bake for 45 minutes in the preheated oven.

Nutrition Facts : Calories 495.1 calories, Carbohydrate 36.2 g, Cholesterol 103.5 mg, Fat 26.4 g, Fiber 4 g, Protein 28 g, SaturatedFat 14.4 g, Sodium 1060.5 mg, Sugar 12 g

CREAMY VEGAN MUSHROOM LASAGNA



Creamy Vegan Mushroom Lasagna image

I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to the kind I grew up with. It has to be saucy and hearty. It has to spend some serious time in the oven. And, most important, it has to have noodles! This recipe checks all of those boxes and is just as delicious as the real thing.

Provided by Jessica Murnane

Categories     HarperCollins     Vegetarian     Vegan     Wheat/Gluten-Free     Mushroom     Lasagna     Pasta     Tomato     Spinach     Dinner     Casserole/Gratin

Yield Serves 8

Number Of Ingredients 11

Olive, grape seed, or coconut oil, or veggie broth for sautéing
3 garlic cloves, minced
16 ounces mushrooms, chopped (you can use a mix of different mushrooms)
1 tablespoon tamari or coconut aminos
1 teaspoon dried thyme
3/4 cup raw cashews, soaked for a few hours (overnight is best), drained
1 cup veggie broth
2 big handfuls spinach
10 ounces gluten-free lasagna noodles (I use Tinkyada's brown rice version)
4 cups marinara sauce, store-bought (a 32-oz jar) or homemade
Nutritional yeast (optional)

Steps:

  • Preheat the oven to 350ºF.
  • In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
  • Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
  • Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together.
  • Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.
  • Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.

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Creamy Chicken Lasagna Recipes 275,002 Recipes. Last updated Feb 26, 2022. This search takes into account your taste preferences. 275,002 suggested recipes. Creamy Chicken Lasagna Mommy Evolution. spaghetti sauce, lasagna noodles, shredded mozzarella cheese and 5 more. Creamy Chicken Lasagna Lou Lou Girls.Blogspot.Com. mushrooms, onion, paprika, …
From yummly.co.uk


THE BEST SPINACH LASAGNA RECIPE - SERIOUS EATS
For the Spinach: Heat olive oil and butter in a large saucepan over medium heat until melted. Add shallots and garlic, season with salt and pepper, and cook, stirring frequently, until softened and fragrant, about 1 minute. Add a few large handfuls of spinach and cook, stirring, until wilted.
From seriouseats.com


CREAMY SPINACH AND MUSHROOM LASAGNA - DAMN DELICIOUS
Preheat oven to 350 degrees F. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3 …
From damndelicious.net


CREAMY CHICKEN LASAGNA – ALL RECIPES GUIDE
Whisk in the chicken broth and the cream alternating between the two. Simmer until smooth and thickened; about 5 minutes. Add the spinach and cook until wilted; 2-3 minutes. Remove the sauce from the heat. Meanwhile bring a large pot of water to boil and cook the lasagna noodles according to package instructions. Drain them well.
From allrecipesguide.net


SOUR CREAM LASAGNA RECIPE » RECIPEFAIRY.COM
Directions. Preheat oven to 375 degrees Fahrenheit. In a medium to large skillet, cook beef and sausage on medium heat until brown. Scoop excess grease into a separate bowl and set aside to cool. Stir in the spaghetti sauce, diced tomatoes, garlic, basil, salt, oregano, parsley, and pepper.
From recipefairy.com


SEAFOOD LASAGNA RECIPE (WITH CRAB, LOBSTER, AND SHRIMP ...
Assemble the lasagna: Spread 1/2 cup of the cream sauce in the bottom of a 9x13-inch inch baking dish. Arrange 1/3 of the noodles over the cream sauce, overlapping them as needed. Spread half the ricotta mixture over the noodles. Evenly arrange half the shrimp mixture, half the lobster, and half the crab over the ricotta.
From thekitchn.com


CREAMY CROCKPOT LASAGNA SOUP – KALEKOUTURE
Instructions. In a large skillet, brown the turkey sausage with garlic and onions. Once the sausage is cooked, and the onions are translucent, transfer to the crockpot and turn on low. Melt the butter in a small saucepan. Once the butter is melted, add in flour and whisk until combined. To the small saucepan, add in almond milk and whisk until ...
From kalekouture.org


CREAMY AND CHEESY LASAGNA...A TREASURED FAMILY RECIPE!
And then enjoy this creamy delicious lasagna that our family has loved for years!-Robin [print_this] Our Famous Family Lasagna — Recipe Card. serves 12 . 1 pkg lasagna noodles; 1 ½ lb ground beef (optional: 3/4 lb ground beef + 3/4 lb ground sausage) 2 cloves garlic minced (1 ½ tsp garlic powder) Salt to taste; 2 15oz cans tomato sauce
From makeit-loveit.com


CREAMY LASAGNA SANDWICHES - LINDA'S BEST RECIPES
Serve the extra, heated, on the side for dipping. Or save it for another recipe like Creamy and Beefy Baked Spaghetti or Pizza Spaghetti Style. A bit more sauce won’t hurt those recipes. Why this recipe works: The combination of crisp bread, savory pork and onion filling, and super creamy cheesy topping is sublime. It really tastes like lasagna.
From lindasbestrecipes.com


CREAMY CHICKEN LASAGNA - SPICY SOUTHERN KITCHEN
Stir until melted. Remove from heat. Season to taste with salt and pepper and add the mushrooms. Grease a 9x13-inch pan. Spread 1 cup of sauce in the bottom. Top with 4 lasagna noodles. Spread half the ricotta mixture on top of the noodles. Top with half the diced chicken. Spread 1/3 of the remaining sauce on the chicken.
From spicysouthernkitchen.com


CREAMY LASAGNA WITHOUT RICOTTA CHEESE - GRACE AND GOOD EATS
Once the meat and noodles are cooked, whisk the eggs and milk together in a small bowl. Add a thin layer of meat sauce to a 9x13 glass pan. Layer with noodles, egg mixture, sauce, and cheese. Repeat this for a total of three layers. Top the final layer of noodles with the remaining egg mixture and cheese. Bake for 30 minutes, or until bubbly ...
From graceandgoodeats.com


CREAMY CHICKEN LASAGNA RECIPE | ITALIAN RECIPES IN ENGLISH
Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. 2: Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
From kfoods.com


MASALA LASAGNA, BREAD LASAGNA AND MORE: 5 LASAGNA RECIPES ...
It is super delicious, creamy and cheesy. Here we bring you 5 Lasagna recipes to make at home. Italian food lovers, raise your hands! From bite-sized snacks to luscious cheesy delicacies like pasta, pizza and more, Italian recipes can instantaneously enhance the spread as well as mood in any party or occasion. However, if you are bored of having the same old …
From food.ndtv.com


CREAMY WHITE CHICKEN LASAGNA RECIPE - COOKIN' WITH MIMA
Creamy white chicken lasagna has layer after layer of creamy bechamel sauce, mushrooms, chicken, cheese and tender noodles. This comforting dish is the creamiest, cheesiest white chicken lasagna ever. It’s so easy to prepare this chicken lasagna recipe in advance and it freezes and reheats well. Chicken lasagna with white sauce is the perfect alternative to …
From cookinwithmima.com


CREAMY LASAGNA CASSEROLE RECIPE: HOW TO MAKE IT
this Email Next Recipe Skip main content Submit recipeLoginJoin MENU RecipesDinnerBakingSHOPVideosSubscribe Toggle Search Hi, Recipe BoxMy NewslettersMy ...
From nicetaste.netlify.app


CREAMY CHICKEN LASAGNA ROLL UPS - GRANDBABY CAKES
These Lasagna Roll Ups with creamy chicken make for the coziest weeknight meal! Tender rotisserie chicken, smooth ricotta, hearty spinach, and loads of ooey-gooey cheese are all rolled into lasagna noodles and smothered in sweet marinara in this deliciously simple dinner recipe! If you love this recipe, you will also love this Classic Lasagna, Lasagna Soup and …
From grandbaby-cakes.com


EASY NO BOIL LASAGNA (AUTHENTIC ITALIAN) - COMFORTABLE FOOD
Assembling Italian Lasagna. Step 1. Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a baking dish. Step 2. Spread about ¼ of the béchamel on the bottom of the prepared dish, then add a layer of lasagna sheets, breaking them to fit, covering as much surface area as possible. Step 3.
From comfortablefood.com


CREAMY SEAFOOD LASAGNA - PETER'S FOOD ADVENTURES
This creamy lasagna recipe is really made like other lasagna recipes. Instead of using ground beef, it uses seafood as the protein. Use a mixture of cooked shrimp and imitation crab (and sometimes I add scallops). Saute onion until caramelized. Mix in cream cheese, cottage cheese, mozzarella, egg, herbs and salt and pepper to make your cheese mixture. In …
From petersfoodadventures.com


CREAMY SKILLET LASAGNA | PICK FRESH FOODS
Add diced tomatoes, tomato sauce, tomato paste, and balsamic vinegar. Stir to combine with browned meat. Add seasonings and pasta. Cover with water and gently stir to submerge noodles. Bring to a boil. Cover and reduce heat to a medium low. Simmer for …
From pickfreshfoods.com


CREAMY TUSCAN CHICKEN LASAGNA RECIPE - ALL INFORMATION ...
Italian Chicken Lasagna Recipe - Recipes.net. hot recipes.net. In a 13-inch baking dish, layer, in order, half the noodles, half the meat, half the mozzarella, and half the marinara sauce. Repeat layers. Bake uncovered at 375 degrees F heat in the oven for 40 minutes or until bubbly and golden. Let the lasagna sit for 10 minutes before serving.
From therecipes.info


CREAMY LASAGNA ROLL-UPS - MEDITERRANEAN RECIPES
Creamy Lasagna Roll-Ups might be just the main course you are searching for. One portion of this dish contains about 21g of protein, 13g of fat, and a total of 309 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. This recipe is typical of …
From fooddiez.com


BEST CREAMY SPINACH AND MUSHROOM LASAGNA RECIPES | FOOD ...
Creamy Spinach and Mushroom Lasagna. by Giada De Laurentiis. January 2, 2018 . 3.1 (18 ratings) Rate this recipe PREP TIME. 35 min. COOK TIME. 35 min. YIELDS. 6-8 servings. A rich, creamy lasagna with layers of fresh pasta, cheese, spinach and mushrooms. ADVERTISEMENT. Ingredients. 1. Tbsp unsalted butter, at room temperature, for greasing …
From foodnetwork.ca


HOW TO MAKE EXTRA CREAMY SQUASH LASAGNA | THE FOOD LAB
A stick blender or a standing blender will smooth out any lumps, giving you a creamy, glossy sauce with the kind of lustrous shine that shampoo commercial models only dream of. Assembly . With our fillings ready—the squash purée, the sautéed squash and apple, and the Gruyère béchamel—and our noodles soaked, it's time to assembly our lasagna. This …
From seriouseats.com


CREAMY BAKED LASAGNA PASTA RECIPE - DIYJOY.COM
Step 1. In a pot of boiling water, add in the salt and oil, then add the penne pasta, and boil it for 8-10 minutes. Once cooked, drain off all the water from the pasta, then rinse it with cold water, drizzle some oil and mix well. In a pan, drizzle about 1-2 tablespoons of oil, then saute the cumin seeds and chopped garlic, stirring constantly.
From diyjoy.com


CREAMY SKILLET MUSHROOM LASAGNA | CANADIAN LIVING
Add 3/4 cup of the mozzarella, the ricotta, mustard and cayenne pepper; cook, stirring, until mozzarella is melted. Remove from the heat. Spoon 1/2 cup of the sauce into bottom of lightly greased 10-inch cast-iron or ovenproof skillet. Arrange 3 of the noodles over top, trimming ends to fit skillet; top with half of the mushroom mixture.
From canadianliving.com


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