Minute Rice Lasagna Food

THE BEST EVER LASAGNA

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

CLASSIC LASAGNA

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

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.

BROWN RICE & LENTIL LASAGNA CASSEROLE

Steps:

• Impress your entire family tonight with a flavorful three cheese vegetarian lasagna made with Minute® Instant Brown Rice and lentils mixed with marinara and chopped basil. Step 1
• Preheat oven to 400˚F. Prepare rice according to package directions. Stir together marinara sauce, lentils, spinach, oil and basil. Step 2
• Spread 1/2 cup lentil mixture in the bottom of a greased 9×13-inch baking dish. Layer one third rice over top. Layer with half the lentil mixture, 1/2 cup mozzarella cheese, 1 cup ricotta cheese and 1/4 cup Parmesan cheese. Repeat layers one more time. Top with remaining rice, remaining mozzarella and Parmesan cheeses. Step 3
• Cover with foil and bake for 20 minutes. Remove foil and bake for 15 to 20 minutes more, or until golden brown and heated through. Let stand 10 minutes before slicing. Recipe Tips
• If you want a side to go along with this dish, serve it with a simple green salad.

LAYERED RICE LASAGNA

Steps:

• Preheat oven to 350°F Prepare rice according to package directions. Stir in the Parmesan cheese; reserve. Stir the spinach with the ricotta cheese, milk and garlic until combined, reserve.
• Spoon 1/4 cup of the marinara sauce into a greased 8-inch square baking dish. Gently press half of the rice into the baking dish in an even layer; sprinkle with 1/2 cup mozzarella cheese. Spread half of the spinach mixture over the cheee.
• Top with half of the ham slices, overlapping as needed. Spoon half of the remaining marinara sauce over the ham. Repeat the layers, ending with the sauce. Sprinkle evenly with remaining cheese.
• Bake for 20 minutes or until bubbly and golden. Let stand 5 minutes before slicing.

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.

QUICK LASAGNA

Steps:

• Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
• Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
• Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
• Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
• Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
• Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.

MINUTE® RICE LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat 13x9-inch baking dish with nonstick cooking spray; set aside.
• Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside.
• Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray.
• Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated.
• Spoon one-half rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
• Bake 15 to 20 minutes or until thoroughly heated.

MINUTE® RICE LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat 13x9-inch baking dish with nonstick cooking spray; set aside.
• Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside.
• Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray.
• Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated.
• Spoon one-half rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
• Bake 15 to 20 minutes or until thoroughly heated.

MINUTE® RICE LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat 13x9-inch baking dish with nonstick cooking spray; set aside.
• Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside.
• Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray.
• Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated.
• Spoon one-half rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
• Bake 15 to 20 minutes or until thoroughly heated.