Divas Can Cook Recipes Lasagna Food

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.

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.

MADE-OVER LASAGNA

Steps:

• In small bowl whisk together your beaten egg, ricotta, 2 cups mozzarella, parmesan cheese and 2 tsp garlic powder.
• Meanwhile cook macaroni according to package for 8-11mins.
• Brown sausage and drain; add 1 jar spaghetti sauce.
• In 13x9-inch baking dish layer noodles, ricotta mixture, meat sauce, mushrooms.
• Repeat layers.
• Heat other jar of sauce adding oregano, and 1tsp garlic powder, and pour over top of dish -- careful not to overfill, but fully saturate.
• Cover with foil and cook 40 minutes. Remove foil and top with 1.5-2 cups mozzarella and continue to cook for 5-7 minutes or until cheese is melted and bubbling.
• **Serve with garlic bread and watch it disappear!**.
• Also a gr8 dish to make ahead -- freezes great!