Crispy Oh So Cheesy Lasagna Food

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CRISPY OH SO CHEESY LASAGNA



Crispy Oh so Cheesy Lasagna image

Ready, Set, Cook! Special Edition Contest Entry: This recipe is good because it adds a bit of crispiness and variety of cheeses opposed to the traditional style of lasagna. TIP* Fry the bacon and hashbrowns until very crispy!

Provided by aspencer5

Categories     One Dish Meal

Time 1h20m

Yield 1 lasagna pan, 10-12 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 (15 ounce) container ricotta cheese
4 cups mozzarella cheese
24 ounces spaghetti sauce
2 cups cheddar cheese
1/4 cup green onion, chopped
2 eggs
3 tablespoons of minced garlic
4 tablespoons basil
6 no-boil lasagna noodles
4 slices bacon
1 cup red bell pepper, chopped
2 cups Simply Potatoes® Shredded Hash Browns
2 tablespoons olive oil

Steps:

  • Cook red bell peppers until soft in olive oil. Remove and set aside. Preheat the oven at 365 degrees. Then, cook ground beef in a skillet or frying pan for 5 minutes. After doing so, add garlic and 2* tablespoons of basil. Continue cooking ground beef until finished. Remove and set aside. In a bowl, add 4 cups of mozarella, 2 eggs, 2* tablespoons of basil, ricotta cheese and stir and mix well. In another bowl, add spaghetti sauce, green onions, ground beef, and red bell peppers and stir and mix well. In a lasagna pan, add spaghetti sauce mixture to bottom. Add just enough to cover the bottom of the pan. Then, add three lasgna "no-boil" shells on top. Then, add a layer of cheese mixture to the shells by smoothing it out evenly on top of the shells. Then, add another layer of spaghetti sauce mixture covering the cheese and chells. Then, add another layer of lasagna shells on top. Then, add another layer of cheese mixture by smoothing on top of the shells. Then, add spaghetti sauce mixture covering the cheese mixture and shells. Top off the spaghetti mixture with cheddar cheese. Cover and bake for 50 minutes. While lasagna is baking, chop the bacons into small bite-sized pieces and fry until crispy. Then, fry the hash browns until crispy. Remove lasagna when its ready and top with the hashbrowns and bacon.

Nutrition Facts : Calories 494.3, Fat 36.2, SaturatedFat 18.4, Cholesterol 152.7, Sodium 681.9, Carbohydrate 9.7, Fiber 1.4, Sugar 4.7, Protein 31.6

A VERY SPECIAL LASAGNA



A Very Special Lasagna image

And it really is! It is rich and so delicate in texture and flavors that it becomes an elegant dish for a first course or entree.

Provided by MarieRynr

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 26

1/2 lb lasagna noodle
1 lb lean ground beef
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
3 lbs tomatoes, peeled seeded,chopped or 3 lbs canned tomatoes, drained
1 1/2 teaspoons seasoning salt
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon oregano
1/4 teaspoon fresh ground black pepper
1/2 cup butter
4 tablespoons flour
1 cup milk
1 cup chicken broth
1 chicken bouillon cube (optional)
1/8 teaspoon salt
1 egg
1/2 lb ricotta cheese
1/4 cup grated parmesan cheese
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups grated parmesan cheese
4 ounces mozzarella cheese, sliced
4 ounces teleme cheese
2 tablespoons butter

Steps:

  • Cook lasagne noodles in boiling salted water until"al dente", still firm to the bite.
  • Drain and keep them in cold water until ready to use.
  • Saute ground beef, onion, and garlic in olive oil until meat is no longer pink.
  • Add remaining ingredients and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes).
  • Preheat oven to 400*F.
  • For Bechamel, melt butter, add flour and cook, stirring with a whisk, for one minute.
  • Slowly add milk and chicken broth and bring to a boil, still using the whisk.
  • Taste and add chicken bouillon cube if needed.
  • Add salt.
  • For Ricotta filling, beat egg in a bowl and add remaining ingredients, stirring well with a fork.
  • IN the following order, layer in a lightly greased 13 X 9 inch baking dish; a little meat sauce, half of the noodles, half of the remaining met sauce, 1/2 cup BEchamel, 1/2 cup Parmesan cheese, half of the mozzarella, teleme, and ricotta filling; the remaining noodles and meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan, the remaining Mozzarella, teleme, Ricotta filling, the last of the Bechamel and Parmesan cheeses.
  • Dot with butter.
  • At this point the dish may be covered and refrigerated.
  • Bring to room temperature.
  • Bake at 400*F, uncovered, for 30 minutes, until bubbly.
  • The dish freezes well.

OH SO CREAMY, OH SO CHEESY TACO TOT CASSEROLE



Oh so Creamy, Oh so Cheesy Taco Tot Casserole image

Need a fast dinner to whip up (under an hour), that the kids (big and small) will happily eat? Add more cheese if desired to topping, serve as is or with rice and/or salad. Add more veggies or canned mexi-beans, refried beans or whatever Tex-Mex ingredients you have in the pantry to personalise this recipe.

Provided by cookingpompom

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb lean ground beef (or turkey)
2 tablespoons taco seasoning
1/2 cup chopped onion
1 teaspoon minced garlic
1 cup chopped carrot
1 cup corn, frozen
1/2 cup chopped celery
2 cups prepared salsa
1 cup sour cream
1/2 cup cream cheese, softened
1 lb tater tots
3 cups grated cheese

Steps:

  • In a hot skillet scramble fry the onion, minced beef and garlic - breaking up all lumps.
  • Reduce the heat to 50% and add the vegetables, make sure they are chopped rather small (mexi-beans or kidney beans can be added if you so wish to this stage) and taco seasoning, fry for another 2-4 of minutes (until the taco seasoning become fragrant).
  • Pour meat mixture into a greased 20x20 inch ceramic/pyrex casserole dish with high sides.
  • In a large bowl, whisk the salsa, sour cream and creamed cheese (which has been well softened) and pour over the meat.
  • Place tater tots over creamy mixture in a single layer all over (my son loves this job). Top with cheese (he likes this job too).
  • Bake at 375oF (180oC) for 30 minutes.
  • Let stand for 5 minutes before serving.

SIMPLY BREAKFAST LASAGNA



Simply Breakfast Lasagna image

Ready, Set, Cook! Special Edition Contest Entry: This is a breakfast "take" on the ever popular Lasagna. Full flavor and very filling. It is very easily doubled for a larger crowd.

Provided by Larks Country Heart

Categories     Breakfast

Time P1DT45m

Yield 6 serving(s)

Number Of Ingredients 14

1 (16 ounce) cottage cheese
1/4 cup green onion
1/4 cup white onion
1 cup frozen spinach
9 eggs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces cooked lasagna noodles
1/2 lb spicy sausage
1/2 lb bacon
1 cup Kraft Shredded Monterey Jack Cheese
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
4 slices muenster cheese

Steps:

  • Mix together the cottage cheese and shredded cheese.
  • In a small pan saute the onions,until tender.
  • Drain and then add to the cooked sausage and bacon.
  • In a separate bowl beat together the eggs, milk, salt and pepper.
  • Then cook to a soft scramble, set aside.
  • Next lightly spray a 9x9 baking dish.
  • First layer 3 noodles in the bottom of pan.
  • Cover with half of the hash browns, 1/2 of the scramble eggs,.
  • 1/2 of the sausage/onion mixture, 1/2 cheese mixture, 1/2 Spinach.
  • Repeat with remaining ingredients a second time.
  • Finish off with the 4 slices Muenster Cheese.
  • Cover and chill for 8 hrs or overnight.
  • Let lasagna set at room temperature 30 minutes before placing inches.
  • a preheated oven of 350 degrees.
  • Uncover and bake for 45 minutes, or until cooked through.
  • *Let set for 5 minutes before cutting *.

Nutrition Facts : Calories 637.7, Fat 46, SaturatedFat 17.6, Cholesterol 366.6, Sodium 1233.8, Carbohydrate 18.2, Fiber 1.7, Sugar 3.4, Protein 36.2

MOM'S SPECIAL LASAGNA



Mom's Special Lasagna image

This is a recipe that's full of flavor! I've tweaked it quite a bit, the original recipe came from Taste of Home, mom's best edition. Serve with salad and garlic bread!! Cook time includes simmering sauce first and resting time.

Provided by KPD123

Categories     One Dish Meal

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 20

1/2 lb ground beef
1/2 lb bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes, undrained
1 (6 ounce) can tomato paste
1 1/2 cups water or 1 1/2 cups chicken broth
1 cup salsa
1 teaspoon sugar (optional...I don't use)
1 -2 teaspoon chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
1 (16 ounce) carton ricotta cheese
1 egg, beaten
1/4 cup fresh parsley, chopped
salt and pepper, to taste
4 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese

Steps:

  • In a large skillet or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1- 3 hours, stirring occasionally. ***This can be done up to one day ahead of time.
  • While sauce is cooking, cook lasagna noodles according to package directions; drain and rinse in cold water.
  • In a bowl, combine ricotta cheese, beaten egg, parsley, and salt and pepper to taste.
  • In a greased 13-in. x 9-in. baking dish, spoon a little sauce in the bottom of casserole. Then layer in this order: 1/3 of the noodles, 1/2 of the ricotta cheese, 1/3 of the meat mixture and 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover with aluminum foil.
  • ***This can be done ahead of time and refrigerated until ready to eat. Just leave lasagna out on counter for 30-45 minutes before baking.
  • Bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 641.1, Fat 37.5, SaturatedFat 19.1, Cholesterol 149.9, Sodium 1362.7, Carbohydrate 38.4, Fiber 4.3, Sugar 9.9, Protein 38.7

CRISPY SOUTHWESTERN LASAGNA



Crispy Southwestern Lasagna image

Make and share this Crispy Southwestern Lasagna recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

1 lb ground sirloin
1 (14 1/2 ounce) can diced tomatoes with juice
1 (4 ounce) can diced green chilies, drained
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon minced garlic
salt and pepper
2 egg whites
2 cups low fat cottage cheese or 2 cups fat-free cottage cheese
14 (6 inch) corn tortillas or 14 (6 inch) flour tortillas, cut into quarters
1 (15 1/4 ounce) can corn, drained
8 ounces reduced-fat monterey jack cheese, shredded

Steps:

  • Preheat the oven to 350°F.
  • In a large non-stick skillet, cook the meat over medium heat until done, and drain any excess liquid.
  • Add the tomatoes and juice, green chilies, chili powder, cumin, garlic, salt, and pepper; set aside.
  • In a small bowl, blend the egg whites and cottage cheese well; set aside.
  • In a 13x9x2-inch non-stick baking dish coated with non-stick cooking spray, place six quartered tortillas.
  • Layer all the corn, half the meat mixture, half the cheese, four quartered tortillas, then all of the cottage cheee mixture, the remaining half of the meat mixture, and the remaining four quartered tortillas, and top with the remaining cheese.
  • Bake uncovered for 30 minutes. Serve.

Nutrition Facts : Calories 318.4, Fat 11.1, SaturatedFat 4.5, Cholesterol 38.8, Sodium 609, Carbohydrate 31.7, Fiber 4.3, Sugar 3.9, Protein 25.1

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