MEDITERRANEAN LASAGNA RECIPE
Mediterranean Lasagna Recipe brings healthy and delicious to your dinner table! The whole family will love it!!
Provided by Created by CookingwithRuthie.com
Categories Main Dish
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Coat 9x13 glass baking dish with cooking spray; set aside.
- In a large skillet brown Laura's Lean 92% Ground Beef with onion; drain.
- Add jar of puttanesca pasta sauce to meat and stir to combine.
- In a small mixing bowl combine ricotta cheese and 1 1/2 tablespoons oregano.
- To make lasagna with three layers: place one layer pasta (3 sheets lasagna) in bottom of baking dish, thin layer of meat sauce (approximately 1 cup per layer), 8 tablespoons ricotta cheese (spread with spoon), 1/3 cup greek feta cheese, 2 cups spinach, and repeat two more times. Placing a layer of sliced tomatoes in the middle and on the top layers of lasagna.
- Top with remaining oregano and ricotta cheese mixture.
- Drizzle water around the outside edge of pan, cover with foil, and bake for 35-40 minutes or until center pierces easily with fork.
- To serve: sprinkle with parsley and Greek feta cheese.
- Enjoy your Mediterranean Lasagna Recipe! :)
Nutrition Facts : Calories 242 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 9 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 226 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MEDITERRANEAN LASAGNA
This easy Mediterranean Lasagna is loaded with a layer of creamy feta cheese sauce, classic ricotta, plenty of mozzarella, artichoke hearts, sun-dried tomatoes, zucchini, garlic, and herbs. It's THE BEST vegetarian lasagna you'll ever have and it's SO simple to throw together!
Provided by Kylie
Categories Main Dish
Time 1h15m
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions, just until al dente. Toss in olive oil and season with salt and pepper. Set aside to cool.
- Heat oven to 375 degrees.
- In a small bowl, combine ricotta, egg, 1 teaspoon oregano, and a couple large pinches of salt and pepper. Set aside.
- Heat olive oil in a large saute pan over medium-low heat. Add garlic and 1 teaspoon of oregano. Cook for 1 minute, stirring frequently.
- Add feta and heavy cream to the pan.
- Stir to combine and cook for 3-5 minutes or until the feta melts into a creamy sauce.
- Remove from heat and stir in 1/2 a cup of Parmesan until melted. Set aside.
- Spread 1/2 a cup of spaghetti sauce in the bottom of a 9x13 inch pan. Layer 4 noodles on top of the sauce, overlapping them slightly. Spread half the ricotta mixture in an even layer over the noodles.
- Then spread the spinach and artichoke hearts in an even layer.
- Add 1/2 a cup of shredded mozzarella cheese and drizzle 1/2 a cup of sauce over the mozzarella.
- Add 4 more noodles, overlapping them slightly.
- Spread all of the feta mixture in an even layer on top of the noodles. Add sun-dried tomatoes and add another 1/2 cup shredded mozzarella.
- Add 4 noodles, overlapping slightly. Then spread the remaining ricotta on top and arrange zucchini slices in a single layer.
- Add another 1/2 cup of shredded mozzarella. Then drizzle another 1/2 cup of sauce.
- Add the remaining 4 noodles, overlapping slightly.
- Add remaining sauce, spreading it in an even layer. Top with remaining mozzarella and add 1/2 a cup of shredded Parmesan.
- Cover tightly with tin foil and bake for 40 minutes. Remove foil and bake for another 10 minutes. Broil for 1-2 minutes.
- Let baked lasagna rest for 10 minutes. Garnish with fresh parsley and enjoy!
Nutrition Facts : Calories 483 calories, Sugar 8.7 g, Sodium 752.2 mg, Fat 15.1 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 61.1 g, Fiber 13.4 g, Protein 25.9 g, Cholesterol 62.8 mg
OVERNIGHT MEDITERRANEAN LASAGNA
Enjoy this Mediterranean lasagna made with frozen spinach and three types of cheese - a delicious casserole dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 13h25m
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, combine pasta sauce, olives and water; blend well. In another medium bowl, combine ricotta cheese, lemon juice and oregano; mix well.
- In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 cup of pasta sauce mixture. Top with 4 uncooked noodles, half of the ricotta cheese mixture, half of the mozzarella cheese, half of the feta cheese and all of the spinach.
- Repeat layering with 1/2 cup sauce mixture, remaining 4 noodles, 1 cup of the remaining mozzarella cheese, remaining ricotta mixture, remaining feta cheese and remaining sauce mixture. Cover tightly with plastic wrap; refrigerate at least 12 hours or overnight.
- Heat oven to 350°F. Uncover baking dish; bake 35 minutes. Sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 15 to 20 minutes or until casserole is bubbly, noodles are tender, and cheese is melted. Let stand 15 minutes before serving.
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 55 mg, Fiber 3 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 2 g
MEDITERRANEAN LASAGNA (COOKING LIGHT)
Make and share this Mediterranean Lasagna (Cooking Light) recipe from Food.com.
Provided by seesko
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.
- Melt butter in a medium saucepan over medium heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts.
- Spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. Repeat layers, ending with noodles. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.
- Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.
Nutrition Facts : Calories 327.2, Fat 13.5, SaturatedFat 8.5, Cholesterol 47.5, Sodium 1214.7, Carbohydrate 33.7, Fiber 8.6, Sugar 8.3, Protein 21.6
GREEK LASAGNA
Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.
Provided by SHAWNEE1492
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.
- In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.
- Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 601.5 calories, Carbohydrate 65 g, Cholesterol 90.7 mg, Fat 22.8 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 12.1 g, Sodium 567.8 mg, Sugar 7.3 g
MEDITERRANEAN LASAGNA
Make and share this Mediterranean Lasagna recipe from Food.com.
Provided by VKuuipo Bridges
Categories < 4 Hours
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Add oil to pan on medium heat, add onion and garlic.
- Sweat onion mixture until onions are translucent, do not brown.
- Remove and cool.
- Brown ground beef and sausage, drain and reserve.
- In a mixing bowl add ricotta, feta and 3 cups of mozzarella and 1 cup Parmesan cheese, eggs, oregano, thyme and pepper.
- Mix well.
- Mix spinach, sweated onion, roasted peppers and basil into a bowl.
- In a 9x13 pan place 4 noodles overlapping edges and 1 1/4 cup pasta sauce.
- Add 1 cup of beef and Italian mixture over top.
- Next, add 2 cups of cheese mix and 1 cup of spinach, top with noodles then repeat until ingredients are all used.
- Top lasagna with reserved mozzarella and parmesan cheese.
- Bake at 350°F for 1 hr or until heated thorough.
Nutrition Facts : Calories 1630.2, Fat 105.4, SaturatedFat 50.2, Cholesterol 380.1, Sodium 4450.5, Carbohydrate 70.4, Fiber 4.4, Sugar 27.3, Protein 98.3
VEGETARIAN FOUR CHEESE LASAGNA
This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.
Provided by BLACK_CAT52
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
- In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
- Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 20.4 g, Cholesterol 124.4 mg, Fat 29.5 g, Fiber 4.8 g, Protein 28.8 g, SaturatedFat 14.9 g, Sodium 1175.8 mg, Sugar 8.8 g
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- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.
- Melt butter in a medium saucepan over medium heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts.
- Spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. Repeat layers, ending with noodles. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.
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