CREAMY LASAGNA
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
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
THE ULTIMATE LASAGNA
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
- Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
- In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
- To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
CREAMY PUMPKIN LASAGNA ROLLS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly.
- Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt.
- Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third.
- Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use.
- Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether).
- Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.
CREAMY, CHEESY LASAGNA
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
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
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
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.
EASY, CREAMY, LOW CALORIE BUTTERNUT SQUASH LASAGNA
My family decided to make a Butternut Squash Lasagna for Thanksgiving as our vegetarian main dish and I was not completely satisfied with any of the recipes I saw on Zaar. Some of them were too complicated or too high in fat and made with heavy cream or too low calorie and bland. So I took bits and pieces from each recipe and came up with this one. I originally made it in a 9x9 inch pan so I'm not completely certain about the following measurements. One serving is 1/4 of a 9x9 inch pan and has about 300 calories.
Provided by HocoRuco
Categories Pumpkin
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Components.
- Butternut Squash.
- Put butternut squash in a microwave save bowl. Add salt and pepper to taste (probably about 1/8 tsp each) and stir. Cover and microwave 6-10 minutes or until fork tender.
- Squash "Marinara".
- Wilt fresh spinach in the microwave using a covered microwave safe bowl. Add thawed squash puree. Season with salt, pepper, and garlic powder (about 1/8 to 1/4 tsp each).
- Ricotta Mixture.
- Combine ricotta and 1 tsp shredded asiago in small bowl. Add salt, pepper, italian seasoning, dried shallots and dried garlic flakes to taste (about 1/4 tsp each).
- Cream Sauce.
- In a small saucepan, over low heat, combine milk and 2 Tbsp shredded asiago. Add salt, pepper and garlic powder to taste (about 1/8 tsp to 1/4 tsp each).
- Assembly and cooking.
- Spread a small amount of Squash Marinara on bottom of 13 x 9 inch pan. Place four sheets of uncooked lasagna noodles on top. Cover noodles with approximately 1/3 of remaining Squash Marinara, top with 1/2 of Ricotta Mixture, 1/2 of Butternut Squash, and 1/2 cup of shredded mozzarella. Place four more uncooked lasagna noodles on top of this. Cover with approximately 1/2 of remaining Squash Marinara, all of the remaining Ricotta Mixture, all of the remaining Butternut Squash, and 1/2 cup of shredded mozzarella. Top with remaining four lasagna noodles. Cover noodles with remaining Squash Marinara, all of the Cream Sauce, 1 cup shredded mozzarella, and 2Tbsp of shredded asiago cheese.
- Loosely cover with foil and bake at 350 for 50-60 minutes. Uncover and return to oven for 5 minutes of until cheese is bubbly on top. Let cool for 5 to 10 minutes then slice and serve.
CREAMY CHICKEN LASAGNA RECIPE
Our Creamy Chicken Lasagna has been a family favorite for years! It's an easy weeknight meal everyone will love.
Provided by Camille Beckstrand
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
- Shred or cube cooked chicken.
- Preheat oven to 350 degrees. Dissolve boullion cube in hot water.
- In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
- Spread 1/3 of spaghetti sauce in the bottom of a 9x13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
- Bake for 35-40 minutes in preheated oven.
Nutrition Facts : Calories 405 kcal, Carbohydrate 23 g, Protein 32 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 945 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CREAMY WHITE TURKEY LASAGNA
This easy lasagna looks a lot hard to make than it is! My husband lovingly calls it "mac and cheese for grown-ups"
Provided by Six Sisters Stuff
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, parmesan cheese, turkey, and garlic salt.
- In a greased 9x13" baking pan, spread 1/3 of the chicken mixture and top with one layer of lasagna noodles. Repeat two more times.
- Top with shredded cheddar cheese and bake for 40-45 minutes until cheese starts to bubble and brown. Serve warm.
GRANDMA'S BEST EVER SOUR CREAM LASAGNA
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
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
LEFTOVER TURKEY LASAGNA
This is a great meal to make with Thanksgiving turkey leftovers!
Provided by haggard9
Categories Holidays and Events Recipes Thanksgiving Leftovers
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- While noodles are cooking, mix condensed soup, mayonnaise, sour cream, and garlic powder together for sauce.
- Use 1/2 of all ingredients to make layers in the prepared baking dish as follows: noodles, sauce, turkey, green beans, stuffing, mozzarella cheese, and Cheddar cheese. Repeat layers once more with remaining ingredients.
- Bake in the preheated oven until bubbly, about 45 minutes.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 38.4 g, Cholesterol 63.1 mg, Fat 28.1 g, Fiber 3.6 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1076 mg, Sugar 3.3 g
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