LOAF PAN LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 3 loaf pan lasagnas (2 servings each)
Number Of Ingredients 17
Steps:
- Cover a baking sheet with plastic wrap.
- Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
- Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
- In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
- Before or during assembly, cut or tear the lasagna sheets in half crosswise.
- To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
- If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
- If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.
LASAGNA CUPCAKES
Italian cupcakes.
Provided by Kimberley Piper
Categories World Cuisine Recipes European Italian
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
- Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
- Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
- Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 13.8 g, Cholesterol 34.9 mg, Fat 9.4 g, Fiber 0.8 g, Protein 14.2 g, SaturatedFat 5.2 g, Sodium 495.3 mg, Sugar 2.2 g
ONE-PAN LASAGNA RECIPE BY TASTY
Here's what you need: canola oil, ground beef, kosher salt, ground black pepper, garlic, medium onion, marinara sauce, lasagna sheets, ricotta cheese, mozzarella cheese, fresh basil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F (180°C).
- Heat the oil in a cast-iron skillet over high heat.
- Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
- Add the garlic and onion and cook until onions are starting to become translucent.
- Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
- Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
- Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
- Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
- Bake for 25 minutes until cheese is bubbly and golden brown.
- Cool, slice, then serve.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 48 grams, Sugar 7 grams
LASAGNA MUFFINS
This is a fast version of lasagna. Super easy to make, great for kids and great for those who want to control portions or need to take meals on the go. They can also be frozen and reheated.
Provided by Chimenes
Categories World Cuisine Recipes European Italian
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
- Combine mozzarella cheese and Asiago cheese together in a bowl. Press a wonton wrapper into the bottom of each muffin cup. Spoon pasta sauce about halfway full in each muffin cup; sprinkle with 2 to 3 tablespoons cheese mixture. Press another wonton wrapper on top of cheese layer. Add another spoonful of sauce; sprinkle with cheese. Repeat to fill all the muffin cups.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 16.8 g, Cholesterol 16.6 mg, Fat 5.5 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 2.9 g, Sodium 445.5 mg, Sugar 3.8 g
LASAGNA IN A MUFFIN PAN
Make and share this Lasagna in a Muffin Pan recipe from Food.com.
Provided by sheepdoc
Categories < 4 Hours
Time 1h15m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Brown ground beef, drain.
- Add sauce to beef and simmer while cooking noodles.
- Cook lasagna noodles according to package directions, but 2 minutes less time. Drain and place flat on greased cookie sheet.
- Mix cream cheese, Parmesan cheese, 1/2 the mozzarella, ricotta cheese, pepper and the egg.
- Line 12 jumbo muffin cups with squares of parchment paper, big enough to cover the sides.
- Line the sides of cups with one sheet of pasta. It should overlap about 2 inches.
- Spoon 1/2 tablespoon sauce into each cup.
- Cut 12 pasta sheets in thirds.
- Place 1 piece of pasta in bottom of cup, on top of sauce.
- Spoon 1 good tablespoon sauce, then 1 good tablespoon cheese and another piece of pasta. Repeat.
- Top last piece of pasta in each cup with sauce and remaining mozzarella cheese.
- Bake 25-30 minutes or until bubbly.
Nutrition Facts : Calories 933.1, Fat 43.9, SaturatedFat 22.4, Cholesterol 168.3, Sodium 1217.5, Carbohydrate 91.2, Fiber 6.6, Sugar 17, Protein 41.5
MUFFIN TIN LASAGNA CUPS
Skip the forks in favor of your fingers with the ultimate recipe for easy, cheesy Muffin Tin Lasagna Cups.
Provided by Kelly Senyei
Time 45m
Number Of Ingredients 10
Steps:
- Grease a 12-cup muffin tin with cooking spray. Arrange two wonton wrappers in each cup so that they are overlapping slightly with the edges sticking about 1 inch outside each cup.
- Preheat the oven to 350°F.
- In a large skillet set over medium heat, add the oil and sausage. Cook, breaking apart the sausage with a spatula, until it is cooked through. Add the marinara sauce and stir to combine. Remove the skillet from the heat.
- In a small mixing bowl, stir together the ricotta cheese, Parmesan cheese, egg and Italian seasoning.
- Divide the ricotta mixture among the muffin tin cups, then divide the sausage mixture among the cups, spooning it atop the ricotta.
- Top each cup with a portion of the mozzarella cheese, then bake the lasagna cups until the edges of the wontons are crispy, 12 to 15 minutes.
- Allow the lasagna cups to cool for 10 minutes before removing them from the muffin tin and serving.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 372 kcal, Carbohydrate 20 g, Protein 18 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 88 mg, Sodium 821 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MUFFIN-TIN LASAGNAS
This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. -Sally Kilkenny, Granger, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend., Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend., Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 414 calories, Fat 19g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 970mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.
LASAGNA IN A SKILLET - IN ABOUT 30 MINUTES!
What I love about this recipe, is that it's possible to have lasagna within approx. 30 minutes and only have one pan to wash! It's an easy weeknight recipe to prepare. Comfort food with ease. :) This is an adaption from Cook's Illustrated. *Note: I use preshredded cheeses for quick prep. The 30 minute time is what the original recipe states, and the time it takes me to prepare - however, the time is an approximation and may take a bit longer. Enjoy!
Provided by LifeIsGood
Categories Meat
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook meat in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
- Drain meat and return to skillet.
- Stir in garlic, red pepper flakes and 1/2 t. salt and cook over medium-high heat until fragrant (about 30 seconds -- do not burn garlic).
- Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top.
- Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
- Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper.
- Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.
- Cover and let stand off heat until the cheeses melt (about 3-5 minutes).
- Sprinkle with basil before serving.
MUFFIN TIN LASAGNA RECIPE
These Muffin Tin Lasagnas have all the flavor of regular lasagna but without all the calories. Wonton wrappers replace traditional pasta, and a ground turkey meat sauce combines with a ricotta cheese filling to make the perfect mini lasagnas.
Provided by Elyse
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Heat a large skillet over medium heat.
- Add turkey, onions, mushrooms, salt and pepper.
- Cook for 8-10 minutes, or until turkey is browned and onions are clear. Drain grease.
- Add minced garlic and cook for an additional 1-2 minutes.
- Stir in crushed tomatoes and two teaspoons of oregano.
- Reduce heat to low and let simmer for 10 minutes; remove from heat and set aside.
- In a large mixing bowl, combine ricotta, remaining oregano and basil and mix until combined; set aside.
- Spray a 12-cup muffin tin with nonstick cooking spray.
- Place one wonton wrapper into each of the cups, pressing firmly in the bottom of the pan and up the sides.
- Use half of the ricotta mixture and divide it evenly among muffin cups.
- Top with half of the tomato sauce mixture divided evenly among muffin cups.
- Sprinkle 2 teaspoons of Mozzarella cheese on top and repeat layers, starting with another wonton wrapper, cheese mixture, tomato sauce and shredded cheese.
- Bake for 10-12 minutes, or until cheese has melted and wonton wrappers are golden brown on the edge.
- Let cool for a few minutes, remove from muffin tin and serve.
Nutrition Facts : Servingsize 1 serving, Calories 2040 kcal, Fat 115 g, SaturatedFat 56 g, Cholesterol 522 mg, Sodium 3074 mg, Carbohydrate 75 g, Sugar 26 g, Protein 196 mg
LASAGNA CUPS
I love lasagna and garlic bread, so it only made sense to put them together in these fun little cups. Have one as an appetizer or two for a meal! -Angelique Douglas, Maryville, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 16 lasagna cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into 6 squares., In a large skillet, cook and crumble turkey over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat., Unroll both tubes of crescent dough; separate each into 8 triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tablespoon cheese, 1 noodle piece and 1 rounded tablespoon meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese., Bake on a lower oven rack until crust is golden brown, 15-20 minutes. Let stand 5 minutes before removing from pan. Top with tomatoes.
Nutrition Facts : Calories 412 calories, Fat 21g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 839mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 1g fiber), Protein 18g protein.
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