Divas Can Cook Lasagna Food

ONE-SKILLET LASAGNA

Steps:

• In a large deep skillet, brown breakfast sausage and smoked sausage.
• Add onions and cook until slightly tender.
• Stir in garlic and cook until fragrant.
• Add tomato soup, chicken broth, water and diced tomatoes.
• Stir until combined.
• Stir in Italian seasoning, parsley, garlic powder and black pepper.
• Taste and adjust seasonings if needed.
• Bring to a boil.
• Break lasagna noodles into pot into bite-size pieces.
• Reduce heat to medium and cover.
• Cook for 18-20 minutes or until lasagna is tender, being sure to stir occasionally.
• Remove from heat.
• Sprinkle on mozzarella cheese and smoked gouda cheese.
• Place lid back on pot and allow the cheeses to melt.
• Once melted garnish with fresh basil or parsley.
• Plate skillet lasagna and top with a dollop of the Ricotta-parmesan if desired.
• To create ricotta-parmesan, add ricotta or cottage cheese into a bowl.
• Stir in parmesan cheese, mozzarella cheese, cheddar cheese and parsley.
• Serve with salad and breadsticks for a complete dinner.

EASY LASAGNA SOUP

Steps:

• Cook lasagna noodles al dente according to package and drain.
• Let noodles cool and then cut into bite-sized squares. Set aside.
• Heat olive oil in a large pot and add onions.
• Saute until onions are tender and then add garlic.
• Cook garlic until fragrant.
• Add ground beef and cook until beef is browned, and then drain off the fat.
• Stir in diced tomatoes, tomato sauce, chicken broth, liquid smoke, Worcestershire sauce, and brown sugar.
• Stir in basil, oregano, parsley, thyme, onion powder, garlic powder, and red pepper flakes.
• Taste and add salt and pepper and adjust seasonings to your liking.
• Add bay leaf and simmer for 15-20 minutes.
• Stir in prepared lasagna noodles.
• Stir in Parmesan cheese and fresh parsley.
• Ladle into bowls and top with a dollop of ricotta (if using), shredded mozzarella cheese, and fresh parsley.

CHOCOLATE LASAGNA

Steps:

• Generously grease a 9x13 casserole dish with cooking spray and set it aside.
• To make the crust, place Oreos into a high-powered blender and blend until fine crumbs.
• Place crumbs in a bowl and mix with melted butter.
• Spread the crumbs evenly into the prepared pan and press down to pack it firmly. Place in the freezer to chill while preparing the next layer (about 5 minutes)
• In a large bowl, cream together cream cheese and powdered sugar until creamy.
• Mix in 8 oz of whipped topping until combined.
• Spread mixture evenly over chilled Oreo crust and chill until set.
• To make the pudding layer, add the pudding mix into a large bowl.
• Gradually mix in the milk until the pudding is thick and creamy.
• Spread the pudding layer onto the chilled cream cheese layer and let chill for about 5-10 minutes.
• Once chilled, spread on the remaining whipped topping (8 oz) and sprinkle on the mini chocolate chips.
• Refrigerate until thoroughly set (about 2 hours) and ready to serve.

EASY PICANTE LASAGNE RECIPE

Steps:

• Preheat oven to 350
• Heat olive oil in a skillet over medium heat.
• Add ground turkey and cook until browned.
• Stir in picante sauce.
• Remove from heat and set aside.
• In a large bowl, add heavy whipping cream, eggs, mexican cheese, italian seasoning, greek yogurt, & parmesan cheese.
• Stir until well combined.
• In a 9X12 dish, layer the lasagna: meat-noodles-yogurt mixture-italian cheese. (any order of layering will do) Use a small dish for more layers.
• Finish with a layer of italian cheese.
• Cover with foil and bake for 20-30 minutes
• Uncover and bake for 15-20 minutes
• Let cool for about 10-15 minutes before cutting.

MY MOM'S LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
• Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
• Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
• Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

CLASSIC LASAGNE

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.