Spicy Baked Lasagna Food

SPICY BREAKFAST LASAGNA

Steps:

• Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside. , Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.

SPICY ONE-SKILLET LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
• Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
• Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.

SPICY LASAGNA SKILLET DINNER

Steps:

• Fill a large saucepan three-fourths full with water; bring to a boil. Add pasta from lasagna dinner; cook, uncovered, 10-12 minutes or until tender., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in spaghetti sauce, salsa, seasonings, and contents of seasoning packet from lasagna dinner. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. , Drain pasta. Add to tomato mixture; toss to coat. Sprinkle with cheese; let stand, covered, until cheese is melted. Freeze option: Freeze cooled pasta mixture and cheese in separate freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a skillet, stirring occasionally and adding a little water if necessary. Remove from heat. Sprinkle with cheese; let stand, covered, until cheese is melted.

SPICY SAUSAGE LASAGNA

Steps:

• Preheat oven to 350 degrees F. Lightly butter a 9-by 13-inch baking dish.
• Melt the butter in medium skillet over medium heat. Add the flour and stir with a wooden spoon until lightly toasted, about 2 minutes. Whisk in the milk and bring to a boil while stirring. Add the garlic, reduce the heat to maintain a simmer and continue to cook, whisking occasionally until thick, about 20 minutes. Stir in the nutmeg and 1 teaspoon salt.
• Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions for al dente. Drain and lay out on a cutting board so they don't stick to each other.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon until browned and cooked through, about 5 minutes. Add the spinach, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the spinach is dry. Remove from the heat and stir in the basil.
• Toss the mozzarella and Parmesan together in a small bowl. Remove the garlic from the cream sauce. Cover the bottom of the prepared dish with 3 noodles. Top with 1/4 cup of the cheese mixture, 3/4 cup marinara, 1/2 cup cream sauce and 1/3 of the sausage mixture. Repeat the layers until all the noodles have been used. Top the final sausage layer with the remaining cream sauce, marinara and cheese, making sure the edges of the noodles are covered. Bake until bubbly, about 45 minutes. Let lasagna stand for 10 minutes before slicing. Garnish with more basil if using.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

SPICY LASAGNA

Steps:

• In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
• Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
• Simmer, uncovered, 30 minutes stirring occasionally.
• Cook lasagna according to package directions and drain well.
• In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
• Place half the noodles in a greased 13 x 9 baking dish.
• Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
• Repeat layer.
• Bake uncovered in 375 degree oven for 30 minutes.
• Let stand 10 to 15 minutes before serving.

SPICY VEGAN LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the noodles are cooking, combine crumbles, sausage, meatballs, squash, carrots, onion, mushrooms, oil, garlic powder, pepper, oregano, thyme, and fennel in a large bowl; stir until mixed. Combine marinara sauce and diced tomatoes in a second bowl.
• Drain pasta. Grease a 9x13-inch baking dish with olive oil. Spread a thin layer of sauce on the bottom. Cover the sauce with 1 layer of lasagna noodles, a thin layer of sauce, 1/2 of the filling, and about 4 tablespoons sauce; repeat layers once more. Add the last layer of lasagna noodles and spoon a generous amount of sauce on top. Cover the dish with aluminum foil.
• Bake in the preheated oven until fully cooked, 30 to 40 minutes.

SPICY CHICKEN LASAGNA

Steps:

• Place pepper halves over fire or on broiler pan rack, cut sides down. Broil or char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes.
• Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces.
• Preheat oven to 350 degrees F. Have a 9 x 13-inch baking dish ready.
• Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each.
• Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
• Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.

SPICY VEGETARIAN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
• Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
• Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
• Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

SPICY BAKED LASAGNA

Steps:

• In a heavy skillet, slowly brown the sausage, breaking it up with a fork or use a Cuisinart which is quite effective and saves time. Drain off any excess fat.
• Add bell pepper and cook 2 minutes longer.
• Meanwhile, in a small skillet, cook the onion and garlic until softened.
• Add onion mixture, tomato sauce, wine, parsley flakes, basil and 1 1/2 tsp salt to sausage.
• Simmer sausage sauce for 30 minutes.
• Meanwhile, preheat oven to 375 degrees.
• Cook pasta as directed by its package.
• In a bowl, stir together lightly beaten eggs, ricotta cheese, salt and pepper.
• Pour 1 cup of sauce in a 14x10x4 in baking pan and cover with 3 pasta strips, making sure they do not touch one another.
• Spread about 2 cups sauce over pasta.
• Drop one-third of the ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon.
• Sprinkle one fourth of the mozzarella over ricotta mixture and make two more layers in the same manner, beginning and ending with pasta.
• Spread remaining sauce evenly over top, making sure pasta is completely covered and sprinkle with Parmesan and remaining mozzarella cheese.
• Cover pan tightly with foil and bake in middle of the oven 20 minutes.
• Remove foil and bake 10 minutes longer or until top is bubbling and golden.
• Let stand 10 to 15 minutes before cutting into squares.