Layered Rice Lasagna Food

THE BEST LAYERED LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
• Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
• In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
• In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
• Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
• Enjoy!

RICE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
• Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
• Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

RICE LASAGNA

Steps:

• Add eggs and 1/4 cup parmesan cheese to rice. Set aside.
• Combine 1/4 cup parmesan cheese and cottage cheese. Set aside.
• Add sauce to meat mixture, heat.
• Spoon 1 cup rice mix into pammed glass pan, cover with 1/2 of cottage cheese mix, 1/3 sauce and 1/2 ricotta. Repeat, topping with sauce and 2 tablespoons grated parmesan.
• Cook 20 minutes at 375 degrees. Cook longer if it is in a dense pan.
• If desired, you can freeze and bake at a later date.

5 LAYERED LASAGNA

Steps:

• Boil lasagna noodles until soft.
• Cook beef and onion in big fry pan for 10 min or until thoroughly cooked.
• Add spaghetti sauce, Italian seasoning, and parsley. Simmer for 5 minute.
• Drain noodles and rinse with cold water (this makes it easier to work with).
• Spray/grease 9 X 13 pan.
• Put 3 noodles across bottom of pan (1st layer).
• Put half of spaghetti sauce on top.
• Put 3 more noodles across (2nd layer).
• Put ½ of mozzarella cheese on top.
• Put 3 more noodles across (3rd layer).
• Put all of cottage cheese on top.
• Put 3 more noodles across (4th layer).
• Put the remaining spaghetti sauce on top.
• Put 3 more noodles across (5th layer).
• Sprinkle the rest of the mozzarella cheese, cheddar and parsley on top.
• Bake at 400 F for 10 minute until cheese is melted on top.

TEN-LAYER LASAGNA BOLOGNESE

Steps:

• Preheat the oven to 375 degrees F.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
• Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
• Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
• Remove from the oven, let stand for at least 5 minutes and then cut and serve.

LAYERED ZUCCHINI LASAGNA(NO NOODLES!)

Steps:

• Preheat oven to 350°F.
• Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool. Or you may grill or saute the zucchini if you wish.
• Place the ground beef(or turkey or crumbles) and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to break up meat. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.
• Combine the cottage cheese, parsley, and eggs in a medium bowl.
• Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350°F for 40 minutes.
• Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.

THREE LAYER LASAGNA

Steps:

• Preheat oven to 375°F.
• Cook Lasagna noodles according to package cooking time, drain and separate.
• Combine cooked meat and 1-1/2 jars sauce in a large saucepan.
• Combine eggs, ricotta, 3-1/2 cups mozzarella, and Parmesan cheeses in a large bowl.
• Spray or grease a 9x13-inch baking dish or two 8x8-inch baking dishes with cooking spray. Spread 3/4 cup sauce over the bottom of the baking dish.
• Place 3-4 Lasagna noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce. Repeat layers. Cover last layer with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving.
• OAMC DIRECTIONS.
• Assemble lasagna in a foil lined baking dish and then place in freezer. No prior baking needed. Freeze until firm enough to remove from baking dish. Cover completely with another layer of heavy foil, then place in a gallon sized freezer bag and label.
• To Serve: Place frozen foil wrapped lasagna back into baking dish originally used. Thaw and bake covered at 375 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes. To bake from the frozen stage, and 30 minutes to total baking time.

LAYERED GROUND BEEF AND ZUCCHINI LASAGNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (set oven rack to lowest position).
• Grease a 13 x 9-inch baking dish.
• Bring about 5 cups water to a boil in a saucepan.
• Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
• In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
• Add in garlic and continue cooking the beef until lightly browned.
• Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
• In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
• Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
• Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
• Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
• Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
• Place the baking dish on a baking sheet to catch any spills.
• Bake uncovered for about 44-50 minutes or until heated through.
• Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.

LAYERED LASAGNA SALAD

Steps:

• In small bowl, stir together sour cream, chilies and cumin until well blended.
• Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish.
• Over noodles, evenly layer 1/2 cup of the corn, 1 1/3 cups of the lettuce and 3/4 cup of the salsa.
• Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese.
• Repeat layers substituting sour cream mixture for salsa.
• Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs.
• Dollop with the remaining 1/4 cup salsa.
• Cover and chill to blend flavors.
• To serve, cut into squares.