EMERIL'S 1-2-3 LASAGNA (LASAGNE) FOR KIDS
From Emeril's Kid Cookbook, "There is a Chef in My Soup!" It is similar to his Recipe #220830, but with no meat and fewer spices. My kids *loved* making this! Allow for extra prep time if your kids are new to cooking. ;)
Provided by Marg CaymanDesigns
Categories Cheese
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
- In a large bowl, using a large wooden spoon, stir together the ricotta cheese, eggs, 1/2 cup of the grated Parmesan cheese, 1/2 cup of the grated mozzarella cheese, the Baby Bam, salt, parsley, basil, and pepper until thoroughly combined.
- Spread 1 cup of the Best Basic Red Sauce in the bottom of a 3-quart casserole dish. Lay 3 lasagna noodles lengthwise in the dish. The noodles should not overlap or touch one another.
- Spoon 3/4 cup of the ricotta mixture over the noodles and spread it evenly with a spatula. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella cheese over the top layer of tomato sauce. Top with the remaining 1/2 cup of Parmesan cheese .
- Cover the casserole tightly with aluminum foil.
- Bake, covered, for 1 hour .
- Using oven mitts or pot holders, remove the casserole from the oven and discard the aluminum foil. Return the dish to the oven and bake, uncovered, for 10 minutes.
- Using the mitts or pot holders, remove the casserole from the oven and let it rest for 10 minutes before serving.
Nutrition Facts : Calories 579.7, Fat 28.8, SaturatedFat 15.1, Cholesterol 136.3, Sodium 1505.2, Carbohydrate 46.8, Fiber 1.8, Sugar 15.4, Protein 32.6
KIDS CAN MAKE: MINI LASAGNA CUPS
These genius little lasagna cups are made with a surprise ingredient: ravioli! They fit perfectly into muffin tin cups and add an extra bonus pocket of cheese. Little kids can help measure the ingredients and big kids can help make the sauce. Both can help fill the cups.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add the ravioli and cook according to the package directions. Drain and rinse under cold water until cool enough to handle.
- Position an oven rack in the middle of the oven and preheat to 400 degrees F. Brush the cups of a 12-cup muffin tin with 2 tablespoons of the oil. Set aside.
- Combine the tomatoes, Italian seasoning, carrot, garlic and remaining 2 tablespoons oil in a blender. Blend until well combined but not entirely smooth, about 20 seconds. Season with salt and pepper.
- Spoon 1/2 teaspoon sauce into each oiled cup, top with a ravioli, then with 1 teaspoon sauce and 1 teaspoon mozzarella. Repeat twice so that each cup has 3 raviolis layered on top of each other with sauce and mozzarella. Evenly divide the remaining sauce among the cups. Top each with 1 tablespoon mozzarella and 1/4 teaspoon Parmesan. Bake until the top of each lasagna is golden brown and bubbly, 18 to 20 minutes.
HUSH - HUSH KID FRIENDLY LASAGNA
I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers. Makes 6 individual dishes or 1 9x5 lof pan and 2 individual casserole dishes.
Provided by YummySmellsca
Categories Cheese
Time 2h20m
Yield 6 individual casseroles, 6 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, finely grate the onion, zucchini, pepper and carrot.
- Heat oil in a large saucepan over medium-high heat and add the shredded vegetables.
- Cook, stirring often, for 5-6 minutes, until the vegetables begin to soften.
- Pour in the tomato sauce and water, then add the ketchup, parmesan, basil and salt.
- Reduce heat, partially cover and simmer, stirring occasionally, for 40 minutes. The vegetables should be extremely soft.
- Transfer mixture to the food processor (no need to clean), add the lemon juice, and puree until smooth. Set aside.
- In a bowl beat together the cottage cheese and the egg until well combined.
- Preheat the oven to 375F and grease 6 individual casseroles.
- Place layers of sauce, noodles, cottage cheese, sauce, mozzarella, noodles, sauce, etc in each vessel, finishing with a sprinkle of mozzarella.
- Place vessels on a baking sheet and cover with foil.
- Bake, covered, for 30 minutes. Uncover and bake a further 10-15 minutes, until browned and bubbly.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 269.6, Fat 7.3, SaturatedFat 3.4, Cholesterol 50.8, Sodium 753.2, Carbohydrate 33.8, Fiber 3.5, Sugar 9, Protein 17.5
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