No Fuss Lasagna Food

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FUSS-FREE LASAGNE



Fuss-free lasagne image

Take advantage of the special offers available on mince and batch-cook this sure-fire family winner

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h30m

Yield Makes 2 lasagnes, one to serve 4 and one to serve 6

Number Of Ingredients 16

250g mozzarella , drained and grated
18-20 no cook lasagne sheets
85g block parmesan , grated
3 tbsp olive oil
4 onions , finely chopped
8 garlic cloves , crushed
1 tbsp dried mixed herbs
2 bay leaves
1kg minced beef
4 x 400g/14oz cans chopped tomatoes
4 tbsp ketchup
small glass red wine (optional)
200g butter
140g flour
1.7l milk
few gratings nutmeg

Steps:

  • Make the meat sauce: heat the oil in a large saucepan and gently cook the onions for 10 mins until golden. Add the garlic, herbs and bay, then cook 2 mins more. Heat a large frying pan. Crumble in a quarter of the beef, cook until brown, then add to the onions. Continue to fry the beef in batches and add to the onions until all the meat is used up. Tip the tomatoes and ketchup in with the onions and beef. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan. Season and bring to a simmer. Gently cook for 30 mins until thick and saucy, then set aside.
  • Meanwhile, make the white sauce. Tip everything into a pan, season, then bring to a simmer, whisking continuously. Don't worry if it's lumpy - if you whisk enough the sauce will come together. Simmer for 5 mins, whisking, until smooth and thickened, then remove from the heat. If not using straight away, cover with cling film and set aside.
  • Make sure you divide everything up so that you can make two lasagnes. Place a thin layer of meat sauce in an ovenproof baking dish, drizzle with a little white sauce and scatter with a little mozzarella. Cover with a layer of lasagne sheets, then top with more of both sauces, more mozzarella and more lasagne sheets. Repeat once more, then cover the top layer of lasagne in just white sauce. Finally scatter over some Parmesan. The lasagnes can now be chilled in the fridge for a day ready to be cooked, or frozen for up to 3 months - see tips, below.
  • To cook, heat oven to 200C/180C fan/ gas 6. Cook for 35-40 mins until brown on the top and crisp around the edges. Leave to settle for 10 mins before cutting into squares and serving with a green salad and some garlic bread, if you like.

Nutrition Facts : Calories 847 calories, Fat 48 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 1.58 milligram of sodium

NO-FUSS LASAGNA



No-Fuss Lasagna image

I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick. -Denise Goedeken, Platte Center, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 pounds lean ground beef (90% lean)
1 can (12 ounces) tomato paste
3 cups water
2 packages (1-1/2 ounces each) spaghetti sauce mix
1 tablespoon sugar
4 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 large eggs, beaten
2 cups cream-style cottage cheese
2 cups shredded cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
1 package (16 ounces) lasagna noodles, uncooked

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. , In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon a third of the meat sauce into a 13x9-in. baking dish. Place half of the uncooked noodles over sauce. Top with a third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight., Bake, covered, at 350° for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting. Freeze option: After assembling, sprinkle lasagna with remaining cheddar and mozzarella cheeses. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 632 calories, Fat 23g fat (13g saturated fat), Cholesterol 149mg cholesterol, Sodium 1210mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 5g fiber), Protein 46g protein.

NO-FUSS LASAGNA



No-Fuss Lasagna image

A tasty cheese lasagna recipe with minimal ingredients! This is easily adapted to include additional veggies and/or meat, but it still tastes great as is! No jar sauce necessary!

Provided by ComfortCookinMomma

Categories     Cheese

Time 1h40m

Yield 1 lasagna, 9 serving(s)

Number Of Ingredients 14

1 small onion, small dice
2 garlic cloves, smashed and chopped fine
1/3 cup carrot, peeled and shredded
1 (28 ounce) can crushed tomatoes
3 tablespoons tomato paste
3 tablespoons extra virgin olive oil
2 1/2 teaspoons basil
2 teaspoons oregano
1 1/2 teaspoons salt
parsley, to taste
pepper
15 sheets no-boil lasagna noodles
16 ounces mozzarella cheese, shredded
2 cups ricotta cheese

Steps:

  • Coat the bottom of a large pot with olive oil and turn heat on medium to medium-high. Add onion and saute until beginning to turn translucent. Add salt and stir inches Add garlic, stir in and saute until fragrant and onions are totally translucent. Add basil, oregano, and pepper. Add shredded carrot, stir in and saute for about 30 seconds. Add can of crushed tomatoes and tomato paste. Stir in and let simmer for at least 20 minutes and tomato paste has dissolved into the sauce.
  • Spread about 1/4 cup sauce in the bottom of a 9x13 inch casserole dish. Lay three sheets of lasagna noodles on top of sauce in dish. Drop a large spoonful of ricotta on each and spread with fingers until each sheet has a fairly even coating. Sprinkle mozzarella over ricotta, then add a little bit of sauce over each sheet. Layer three more lasagna sheets in same direction as the previous layer and gently press down. Repeat until you lay down a fifth layer of noodles.
  • For the final layer top with remaining sauce and mozzarella then sprinkle with a little salt, basil, and parsley.
  • Cover with foil and bake at 375 degrees F for 50 minutes. If desired, take off foil and put back in oven for another 5 minutes to crisp the top of the lasagna.

Nutrition Facts : Calories 325.3, Fat 23.2, SaturatedFat 11.8, Cholesterol 67.8, Sodium 912.6, Carbohydrate 11.7, Fiber 2.2, Sugar 1.9, Protein 19.2

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