LASAGNA PASTA PIES
Have lasagna for dinner without any of the fuss with this easy muffin tin recipe that only takes 20 minutes to prep.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time.
- Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce, ricotta cheese and cooked pasta; cook 1 minute.
- Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press rounds in bottoms and up sides of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill cups with sausage mixture; sprinkle with mozzarella cheese.
- Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.
Nutrition Facts : Calories 550, Carbohydrate 62 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 11 g, ServingSize 1 Pie, Sodium 1420 mg, Sugar 10 g, TransFat 0 g
STUFFED LASAGNA PIE
Here are traditional lasagna flavors in a party-stopping timpano presentation. The lasagna noodles create a crisp shell for the traditional fillings within: meat sauce, cheese and sausage.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the noodles until pliable but still very al dente, about 3 minutes less than the package cooking time. Drain, but do not rinse. (The starch from the noodles will help them stick to the sides of the pan.) Spread on a baking sheet. Cut 4 of the noodles crosswise into thirds.
- Toss the breadcrumbs and 2 tablespoons Parmesan together in a small bowl. Spray a 10-inch tube pan with cooking spray. Coat with the Parmesan breadcrumbs, tapping out the excess.
- Combine the garlic, carrot, celery and onion in a food processor or mini food processor and process to a paste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Prick each sausage with a fork and cook until browned, 5 to 6 minutes; remove and set aside. Add the remaining tablespoon olive oil to the skillet and crumble in the beef and pork. Cook, breaking up with a wooden spoon, until browned, about 4 minutes. Add the aromatic paste from the food processor. Cook, stirring occasionally, until it dries out, about 3 minutes. Make a space in the middle of the pan and add the tomato paste. Cook, stirring the tomato paste until it darkens a shade or two, about 2 minutes, then stir into the meat. Season with the oregano, red pepper flakes and 1/2 teaspoon salt. Add the white wine and cook until reduced by half, about 1 minute. Add 1 cup water and simmer rapidly until very thick, 4 to 5 minutes.
- Combine the ricotta, egg, basil, parsley and 1/2 cup Parmesan in a medium bowl.
- Line the prepared pan with the whole lasagna noodles, overlapping slightly. Spread about half of the meat sauce in the bottom of the pan on top of the noodles. Nestle the sausages into the meat sauce, pressing down to submerge them about halfway. Top with a third of the sliced mozzarella, breaking the slices to fit. Top with half of the cut noodle pieces and press down gently. Spread the ricotta mixture over the noodles and top with another third of the mozzarella. Top with the remaining cut noodles and press again. Spread over the remaining meat sauce and top with the remaining mozzarella. Fold over the noodles used to line the pan to encase the filling and brush with olive oil. Sprinkle with the remaining 1/4 cup Parmesan.
- Cover the timpano with foil and bake until heated through, 30 to 35 minutes. Uncover and bake until the top is crisp and golden-brown, about 30 minutes more. Let rest 45 minutes to 1 hour before unmolding. Run an offset spatula or butter knife around the edges of the pan to ensure it can be removed with ease. Unmold the lasagna by inverting it onto a serving platter. Arrange the basil sprigs in the middle. Slice with a serrated knife and serve with the marinara on the side.
AWESOME LASAGNA PIE
A no pasta lasagna recipe that is extremely easy to fix! Baking mix is used in place of pasta for a very rich in flavor meal. Just throw in a salad and you're done! Makes a fast dinner even the kids can put together!
Provided by RHONDA35
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.
- Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.
- Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.
Nutrition Facts : Calories 516.1 calories, Carbohydrate 22.2 g, Cholesterol 201.9 mg, Fat 28.2 g, Fiber 2.1 g, Protein 43.2 g, SaturatedFat 12.7 g, Sodium 1355.9 mg, Sugar 8.9 g
IMPOSSIBLY EASY LASAGNA PIE
Get all the flavor of lasagna with three rich cheeses, seasoned beef and tomato sauce baked in an impossibly easy pie.
Provided by Betty Crocker Kitchens
Categories Entree
Time 57m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
- Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.
Nutrition Facts : Calories 265, Carbohydrate 10 g, Cholesterol 100 mg, Fiber 0 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg
PASTA LASAGNA
Very yummy and easy to make.
Provided by Regan
Categories World Cuisine Recipes European Italian
Time 1h
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
- In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
- Bake in preheated oven 34 to 40 minutes, until hot and bubbly.
Nutrition Facts : Calories 643.6 calories, Carbohydrate 59 g, Cholesterol 126.5 mg, Fat 27.3 g, Fiber 5.3 g, Protein 40.1 g, SaturatedFat 13.5 g, Sodium 1086.9 mg, Sugar 15.3 g
LASAGNA SKILLET PASTA RECIPE BY TASTY
Here's what you need: extra virgin olive oil, yellow onion, medium garlic cloves, ground beef, McCormick® dried oregano, salt, McCormick® black pepper, tomato paste, crushed tomato, chicken stock, campanelle noodles, shredded mozzarella cheese, whole milk ricotta cheese, fresh basil leaf
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, McCormick® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
- Add tomato paste to the pan and stir to combine. Add crushed tomatoes and chicken stock to skillet. Bring to a boil and add noodles to skillet, stirring so noodles are submerged. Lower heat to medium, cover with a lid, and cook for about 10 minutes, until noodles are al dente.
- Remove from heat, then stir in shredded mozzarella. Spoon dollops of ricotta over the pasta, cover with lid, and let sit for a few minutes until ricotta melts slightly. Sprinkle fresh basil over pasta and serve.
- Enjoy!
Nutrition Facts : Calories 1479 calories, Carbohydrate 147 grams, Fat 68 grams, Fiber 8 grams, Protein 66 grams, Sugar 20 grams
HOMEMADE LASAGNA PASTA SHEETS
Found this in a magazine. It takes a while to make, but isn't home-made always better than store-bought? =) BTW, according to the magazine, the recipe calls for extra-large eggs, NOT jumbo eggs.
Provided by Galley Devil
Categories European
Time 2h
Yield 4 large un-cut sheets
Number Of Ingredients 7
Steps:
- Sift both flours into a food processor and sprinkle salt over. Set aside.
- Whisk whole eggs in a small bowl, and then whisk in oil and water.
- With the food processor running, pour in the egg-oil mixture slowly.
- Add the egg yolk as the mixture begins to form into a ball.
- Process until the dough is a buttery color and forms into a smooth ball, which should take about 30 seconds. DO NOT OVER-MIX.
- Remove dough from food processor and knead it with your hands for a minute.
- Form it back into a ball. Wrap with plastic wrap and let it rest for 20 - 30 minutes.
- Place dough on a lightly-floured surface and divide into four equal balls. Keep unused dough wrapped in plastic while you work, to prevent it from drying up.
- Lightly flour one of the dough balls and form into a disc.
- Feed it through a pasta machine roller set at the thickest setting (No. 1); repeat.
- Fold the dough strip into thirds or quarters to create a square.
- Feed the dough strip through the pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at number 5 or 6, depending on the thickness desired.
- Cut dough into 13 inch long strips while soft.
- Dry strips on a rack or on a board for at least 15 minutes.
- Repeat with remaining 3 balls of dough.
- Use immediately. Or dry the strips completely (at least 24 hours) and store in a large re-sealable food storage bag for up to 3 days.
Nutrition Facts : Calories 380.6, Fat 8.9, SaturatedFat 2.1, Cholesterol 205.8, Sodium 637.1, Carbohydrate 59, Fiber 2.5, Sugar 0.4, Protein 14.1
BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Provided by Joe Sevier
Categories Spring Lasagna Pasta Pea Lemon Lemon Juice Parmesan Butter Pepper Quick & Easy Sugar Snap Pea Lunch Dinner Peanut Free Soy Free Tree Nut Free Vegetarian Kid-Friendly
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
- Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
- Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.
LASAGNA-LIKE PASTA DISH
If you like ricotta cheese, you will love this recipe. I put a twist on the traditional lasagna dish. For this recipe instead of meat as in a lasagna, i used mushrooms and it came out perfect, but if you don't like mushrooms you can definitely substitute with your favorite meat. This recipe tastes absolutely terrific and it is a fairly simple dinner to make.
Provided by AmandaT143
Categories Cheese
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil water for pasta, be sure to add salt before adding the pasta.
- In a mixing bowl, mix the full jar of ricotta cheese and the parmesan cheese and add some salt and pepper.
- Once the noodles are cooked, reserve 1 cup of the starchy hot pasta water and then strain.
- Gradually add the pasta water to the cheese mixture, you may not use all of the water, just add enough to make the mixture nice and creamy and melted.
- Toss the noodles into the cheese mixture.
- Spread the noodles and cheese mixture into a baking dish.
- Evenly spread the tomato sauce and mushrooms over the top. Then add the parsley.
- Top with mozzarella cheese and bake at 350 degrees until cheese is melted and hot and bubbly.
- Then serve.
Nutrition Facts : Calories 1103.1, Fat 40.9, SaturatedFat 22.7, Cholesterol 252.1, Sodium 1457.7, Carbohydrate 127.8, Fiber 8, Sugar 11.2, Protein 57.6
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