HEALTHY LASAGNA
Clock full of winter veggies and cheese -- a healthier version to a family favorite! This can also be made a day ahead -- just put in the fridge and add 10-15 minutes to baking time when ready to cook! If you freeze the unbaked lasagna (can keep in the freezer for up to one month) - add 1 1/4 hours to baking time if cooked while still frozen -- an emergency meal life safer! Recipe source: Sunset (February 2008)
Provided by ellie_
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a large pot over medium heat heat 2 tablespoons of the olive oil. Stir in onion and minced garlic (1 clove). Cook stirring occasionally for 5 minutes.
- Stir in tomatoes, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat and simmer for 30 minutes or until thick. Set aside.
- While the sauce is cooking in a 12 x 15 inch baking pan, place squash and sprinkle with the thyme, remaining olive oil and remaining salt and pepper. Add whole garlic cloves (2) and toss. Bake for 10-15 minutes or until squash is soft. While squash is cooking in a large pot bring 3 quarts of water to a boil.
- Reduce oven temperature to 350°F.
- Transfer squash mixture to a food processor and puree.
- Tear kale leaves from ribs --discard ribs. Boil leaves for 5-10 minutes or until soft. Drain and let cool.
- In the same pot bring another 3 quarts of water to a boil. Add noodles and cook according to package directions (10 minutes); drain and rinse with cold water.
- In a bowl mix together the ricotta, nutmeg, 1 cup of mozzarella and the remaining salt and pepper (1/2 tsp each).
- In a 9 x 13 inch pan pour in 1/3 of the tomato sauce, lay 3 noodles over and top with squash. Sprinkle 1/2 of the kale over. Arrange 3 more noodles on top and top with ricotta and remaining kale leaves and the noodles. Cover with remaining tomato sauce and remaining mozzarella.
- Bake for 30 minutes and let stand 10 minutes before serving. For make ahead directions see description.
Nutrition Facts : Calories 324.2, Fat 18.2, SaturatedFat 7.5, Cholesterol 39.6, Sodium 571.4, Carbohydrate 27.5, Fiber 4.8, Sugar 6.1, Protein 16.7
MEXICAN LASAGNA
Make and share this Mexican Lasagna recipe from Food.com.
Provided by erinBOberrin
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Brown turkey, drain (if necessary).
- Add seasoning packet, onion, tomato sauce and salsa.
- Simmer 5-7 minutes.
- Combine cottage cheese and egg in small bowl.
- Spray 9 x 13 pan with cooking spray.
- Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat.
- Bake at 350°F for 25 minutes.
- Let stand 10 minutes before serving.
OUR FAVORITE MEXICAN-STYLE LASAGNA
Create a little culinary fusion with Our Favorite Mexican-Style Lasagna. With stacks of ooey-gooey cheese, beans and taco beef, Our Favorite Mexican-Style Lasagna brings together two amazing culinary traditions in one pristine package.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Brown meat in large skillet; drain. Return meat to skillet. Stir in salsa and seasoning mix; simmer on medium-low heat 10 min., stirring occasionally.
- Spread 1/2 cup meat mixture onto bottom of 8-square baking dish sprayed with cooking spray; cover with 2 tortillas.
- Top with layers of 1/2 cup of the remaining meat mixture, half the beans, 1/2 cup cheese and 2 of the remaining tortillas; repeat layers. Top with remaining meat mixture and cheese; cover.
- Bake 30 min.; uncover. Let stand 5 min. before serving.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
MEXICAN LASAGNA
Chili powder adds a spicy Mexican twist to the Italian favorite. The taste-tested recipe comes from Ragu kitchens. TIP: Substitute refried beans for ground beef for a meatless main dish.
Provided by Barb G.
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; Set aside 1 cup pasta sauce.
- In a 10-inch skillet, brown ground beef over medium-high heat; drain of fat.
- Stir in remaining pasta sauce, corn and chili powder.
- In a 13-x-9-inch spread 1 cup pasta mixture; arrange 2 tortillas over sauce, overlapping edges slightly.
- Layer half of the sauce mixture and one-third of the cheese over tortillas; REPEAT layers. ending with tortillas.
- Spread tortillas with the 1 cup reserved pasta sauce.
- Bake 30 minutes, then top with remaining cheese and bake another 10 minutes or until sauce is bubbling and cheese is melted.
Nutrition Facts : Calories 493.3, Fat 24.3, SaturatedFat 10.6, Cholesterol 68.2, Sodium 1136.4, Carbohydrate 44.9, Fiber 3.4, Sugar 10.6, Protein 24.7
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- Now you are ready to assemble: Place just enough of the meat mixture to barely cover the bottom of the greased 8x8 glass pan then top with a tortilla**. Cover that tortilla with some of the meat mixture and repeat until you end up with the meat mixture on the top. Top with cheese and black olives. Bake for 30 minutes or until cheese is melted and meat mixture is slightly bubbling around the edges. **I usually cut the tortillas in half or quarters and stack them so they cover the meat mixture evenly.
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- 1 Heat a non-stick frying pan over a medium-high heat. Add the onions and cook, stirring, for a few min, then add 1 tablespoon water and cook for 5 min or until the onion is soft and translucent and the water has evaporated.
- 2 Increase the heat to high. Add the mince to the pan and cook until it’s nicely browned, breaking up any lumps with the back of a wooden spoon. Add the carrots, capsicum, kidney beans, tomatoes and spices, stirring well to combine. Reduce the heat to medium and simmer for 10–15 min or until the sauce has thickened.
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