LAZY LASAGNA
Because it's too much trouble messing with lasagna noodles and making those careful layers. The quality of the chosen sauce is key. A friend of mine couldn't figure out how she could make the same recipe I did but mine was better until we realized that she was buying a cheap, minimally seasoned spaghetti sauce. Use more or less sauce according to how wet your family prefers lasagna. Lazy Lasagna is easy to halve or double, just adjust the cooking time for the smaller or larger pan.
Provided by 3KillerBs
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta a bit less than fully done.
- Grease a 9x13 pan with olive oil.
- Layer 1/2 the amount each of pasta, ground beef, ricotta, parmesan, spaghetti sauce, and mozzarella in that order.
- Repeat except for the mozzarella.
- Draw a wooden spoon through the layers in an S-shaped pattern to mesh the layers without actually stirring them together.
- Top with the remaining mozzarella.
- Bake at 350F for 30-45 minutes or until the cheese is as brown as you like it and everything is bubbling hot.
- Note -- steamed and drained zucchini or very well-drained, frozen spinach is a good addition.
- Note -- Can substitute ground turkey or chunks of cooked chicken/turkey for the ground beef if desired.
LAZY LASAGNA
Using uncooked noodles makes the traditional time-consuming task of preparing lasagna a little easier. A few seasonings boost the flavor of store-bought spaghetti sauce.-Kathy Demler, Emporia, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients; set aside. In another bowl, combine the spaghetti sauce and beef; mix well. , Spoon a fourth of the meat sauce into a greased 13x9-in. baking dish. Top with three noodles and half of the cheese mixture; repeat layers once. Top with a fourth of the meat sauce, remaining noodles and remaining meat sauce. Pour water around edges. Sprinkle with Parmesan cheese. , Cover and bake at 375° for 45 minutes. Uncover and bake 15 minutes longer or until noodles are tender. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 307 calories, Fat 12g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 653mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 21g protein.
CHEESE AND TOMATO LASAGNA
America's Test Kitchen upgraded lasagna recipe. To make vegetarian, eliminate the anchovies. Do not use no-boil noodles for those are too thin.
Provided by gailanng
Categories European
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- FOR THE CHEESE SAUCE: Whisk all ingredients in bowl until well combined; set aside.
- FOR THE TOMATO SAUCE: Heat oil in large saucepan over medium heat. Add onion, sugar, pepper flakes, oregano and salt and cook, stirring frequently, until onions are softened, about 10 minutes. Add garlic and anchovies and cook until fragrant, about 2 minutes. Stir in crushed tomatoes, diced tomatoes, cheese and tomato paste; bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 20 minutes.
- FOR THE LASAGNA: While sauce simmers, lay noodles in 9 by 13-inch baking dish and cover with boiling water. Let noodles soak until pliable, about 15 minutes, separating noodles with tip of paring knife to prevent sticking. Place dish in sink, pour off water and run cold water over noodles. Pat noodles dry with clean dish towel; dry dish. Cut two noodles in half crosswise (short side).
- Adjust oven rack to middle position and heat oven to 375 degrees. Spread 1 1/2 cups tomato sauce in bottom of dish. Lay 3 noodles lengthwise in dish with ends touching 1 short side of the pan, leaving space on opposite short side. Lay 1 half noodle crosswise in empty space to create even layer of noodles. Spread half of cheese sauce over noodles, followed by 1/2 cup fontina. Repeat layering of noodles, alternating which short side gets half noodle (alternating sides will prevent lasagna from buckling). Spread 1 1/2 cups tomato sauce over second layer of noodles, followed by 1/2 cup fontina. Create third layer using 3 1/2 noodles (reversing arrangement again), remaining cheese sauce, and 1/2 cup fontina.
- Lay remaining 3 1/2 noodles over cheese sauce. Spread remaining tomato sauce over noodles. Toss remaining 1/2 cup fontina with 1/8 teaspoon cornstarch, then sprinkle over tomato sauce, followed by Pecorino.
- Spray sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake for 35 minutes. Remove lasagna from oven and increase oven temperature to 500 degrees.
- Remove foil from lasagna, return to oven, and continue to bake until top is lightly browned, 10 to 15 minutes longer. Let lasagna cool for 20 minutes. Sprinkle with basil, cut into pieces, and serve.
Nutrition Facts : Calories 714.9, Fat 38.2, SaturatedFat 18.2, Cholesterol 107.2, Sodium 1497.6, Carbohydrate 61.3, Fiber 6, Sugar 8.3, Protein 34.2
LAZY LASAGNA I
I found this recipe in a church cookbook my grandmother gave me for my wedding. I've adjusted it to my tastes, and my husband just loves it. It's so easy and takes practically no time to make. I thoroughly recommend it.
Provided by Sarah Anderson
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 9
Steps:
- Cook sausage in a large skillet over medium heat. Drain excess fat. Reduce heat to low, stir in the jar of spaghetti sauce, and heat through. Set aside.
- In a large bowl, combine cottage cheese, sour cream. Stir in dried parsley to taste.
- Spoon 1/2 of the meat sauce into the bottom of a 9x13 inch baking dish. Place 1/2 of the uncooked noodles over the sauce, then 1/2 of the cottage cheese mixture, 1 cup of the mozzarella cheese, and 1/4 cup grated Parmesan cheese. Repeat layers. Top with remaining 2 cups of mozzarella cheese. Pour water around the outside edge of pan. Cover tightly with aluminum foil.
- Bake in a preheated 350 degree F(175 degree C) oven for one hour. Uncover. Continue baking for an additional 20 minutes, or until bubbly and browned. Remove from oven, and let stand 15 to 20 minutes before serving.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 60.4 g, Cholesterol 102.4 mg, Fat 34.5 g, Fiber 4.8 g, Protein 38 g, SaturatedFat 16.7 g, Sodium 1345 mg, Sugar 12.6 g
LAZY LASAGNE WITH TOMATO-BASIL SAUCE
Categories Cheese Dairy Pasta Tomato Bake Kid-Friendly Dinner Ricotta Basil Fall Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 (main course) or 4 (appetizer) servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.
- While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add to a saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.
- Spread 1/2 cup tomato sauce evenly in bottom of a buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel, in 1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.
- Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.
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