LAST-MINUTE LASAGNA
A great-tasting, easy recipe that I found in Martha Stewart's Real Simple magazine. The leftovers are good to reheat for lunch the next day, too. For those more careful eaters, use light cheese and turkey pepperoni. Unless you are a grease-fiend, the end result will taste just as good. Omit the pepperoni for a vegetarian meal.
Provided by Muffin Goddess
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Coat a 13x9-inch baking dish with cooking spray.
- Pour 1/3 of the sauce in the bottom of prepared pan.
- Arrange 12 frozen ravioli on top, and scatter the spinach over them.
- If using, place pepperoni slices evenly over spinach, and top with half of each cheese.
- Cover with another layer of ravioli, and the remaining sauce and cheese.
- Cover pan with foil and bake for 25 minutes.
- Uncover and bake 5-10 minutes more, or until bubbly.
- Allow to rest for 5 minutes before cutting.
Nutrition Facts : Calories 284.4, Fat 14.9, SaturatedFat 7.4, Cholesterol 40, Sodium 970.6, Carbohydrate 22.3, Fiber 5, Sugar 13.1, Protein 15.8
LAST MINUTE LASAGNA
Make and share this Last Minute Lasagna recipe from Food.com.
Provided by kit in NO
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350oF.
- Oil a 9x13 in baking dish.
- Empty ravioli into collander and rinse to separate them. Set aside.
- Spoon 1/3 of the pasta sauce on the bottom of the dish spreading it out.
- Place 1/2 the ravioli over the sauce in a single layer.
- Top with 1/3 of the pasta sauce.
- Sprinkle with the spinach and layer 1/2 the mozzarella on top of that.
- Add the remaining ravioli in a single layer.
- Top with the remaining sauce, mozzarella and parmesan.
- Cover with foil and bake 30-40 minutes.
- Uncover and bake until bubbling, about 10 more minutes.
Nutrition Facts : Calories 249.4, Fat 13.9, SaturatedFat 6.9, Cholesterol 37.2, Sodium 948.4, Carbohydrate 16.2, Fiber 2.1, Sugar 11, Protein 15.8
6-MINUTE MICROWAVE LASAGNA RECIPE BY TASTY
Making lasagna has never been easier! With the help of the microwave, you can have lasagna in no time at all! We par-cook the noodles to ensure they're cooked through and tender before layering with marinara sauce and a blend of cheeses. We kept our version vegetarian with spinach, but feel free to experiment with other ingredients, like cooked ground beef or sausage.
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Break the lasagna noodle sheets into roughly 1-inch pieces. Transfer to a medium microwave-safe bowl or large mug and pour in enough hot water to cover the noodles by 1 inch. Microwave for 3 minutes on high power under tender. 2.
- Drain the noodles.
- In a small bowl, stir together the ricotta, spinach, and salt.
- Spoon 1 tablespoon of marinara sauce into the bottom of a large mug. Add a layer of noodles. Spread 1 tablespoon of the ricotta mixture over the noodles in an even layer. Top with 1 tablespoon shredded Italian cheese and then another 1 tablespoon marinara. Repeat with remaining ingredients. For the final layer, top the noodles with 2 tablespoons of marinara and the remaining shredded cheese.
- Microwave for about 3 minutes, until the noodles are cooked through and the cheese is melted. Let sit for 1-2 minutes to cool slightly.
- Garnish with fresh basil, Parmesan, and dried basil, if desired, and serve.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 18 grams, Fat 29 grams, Fiber 2 grams, Protein 25 grams, Sugar 4 grams
60-MINUTE LASAGNA RECIPE BY TASTY
Looking for a different (and quicker) take on traditional lasagna? These super-easy lasagna roll-ups come together in just ONE hour. We start by jazzing up store-bought marinara sauce with Italian sausage, onion, garlic and thyme. Next, we whip up a delicious ricotta filling with tons of cheese and herbs. Then, we simply spread the filling over lasagna sheets, roll them up, and bake until warmed through.
Provided by Katie Aubin
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a rolling boil.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Add the sausage and use a wooden spoon to break into very small pieces. Cook until no longer pink, 4-5 minutes. Add the marinara sauce and stir to combine. Simmer for about 5 minutes, until warmed through and the flavors combine. Remove the pan from the heat.
- Season the boiling water generously with salt. Add the lasagna noodles and remaining tablespoon of olive oil and cook for 9-10 minutes, or about 2 minutes less than the package instructions, until al dente. Drain and rinse under cold water to prevent the noodles from sticking together. Lay the noodles on a baking sheet or cutting board.
- In a large bowl, stir together the ricotta, spinach, ¾ cup mozzarella, ½ cup Parmesan, the basil, parsley, 1½ teaspoons salt, and ½ teaspoon black pepper.
- Spoon about 1 cup of the tomato sauce into the bottom of a large casserole dish and spread evenly.
- Lay a lasagna sheet on a clean surface. Spread about ½ cup of ricotta mixture over the noodle in an even layer, leaving a ½-inch edge on one end. Roll up tightly toward the empty end and place the roll-up in the casserole dish, seam-side down. Repeat with the remaining noodles and filling.
- Spoon about 2 tablespoons of sauce over each roll-up. Sprinkle the remaining ¾ cup mozzarella and remaining ¼ cup Parmesan evenly over the top.
- Bake the lasagna roll-ups for about 20 minutes, until the cheese is melted and bubbling.
- Garnish with fresh basil leaves and serve.
- Enjoy!
Nutrition Facts : Calories 790 calories, Carbohydrate 34 grams, Fat 50 grams, Fiber 5 grams, Protein 46 grams, Sugar 10 grams
TWENTY MINUTE LASAGNA
This recipe has been in our family for generations. It is to die for. It's been my favorite since I was a child.
Provided by Sharon Cormier
Categories World Cuisine Recipes European Italian
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium saucepan over medium-high heat, combine spaghetti sauce mix, mushroom gravy mix, tomato paste, water and oil. Bring to a boil and stir in ground beef. Reduce heat and simmer for 20 minutes.
- In a 9x13 inch baking dish layer the noodles, sauce and cheese; repeat layers, ending with cheese.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 39.6 g, Cholesterol 42.9 mg, Fat 12.9 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 1224.1 mg, Sugar 5.2 g
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