PASTA LASAGNA
Very yummy and easy to make.
Provided by Regan
Categories World Cuisine Recipes European Italian
Time 1h
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
- In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
- Bake in preheated oven 34 to 40 minutes, until hot and bubbly.
Nutrition Facts : Calories 643.6 calories, Carbohydrate 59 g, Cholesterol 126.5 mg, Fat 27.3 g, Fiber 5.3 g, Protein 40.1 g, SaturatedFat 13.5 g, Sodium 1086.9 mg, Sugar 15.3 g
BARILLA® THREE LAYER LASAGNE | BARILLA
Looking for an Easy Lasagna Recipe? Try Barilla® Three Layer Lasagne. With this easy step-by-step recipe, this dish is easy to make and even easier to enjoy!
Provided by Barilla
Categories Classic Blue Box
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Cook pasta according to package instructions; drain and separate
- In a large saucepan, combine cooked meat and 1 ½ jars sauce, simmer 5 minutes
- In a large bowl, combine ricotta cheese, 3 ½ cups (1.2 kg) mozzarella cheese, Parmigiano-Reggiano cheese and eggs
- Spray 13" x 9" baking dish with cooking spray
- Spread ¾ cup sauce over the bottom of the baking dish
- Place 3-4 lasagne noodles over the bottom, slightly overlapping
- Spread half of the cheese mixture over noodles and cover with ½ of the sauce
- Repeat layers
- Cover last layer with remaining noodles and remaining sauce
- Sprinkle with remaining mozzarella cheese
- Cover with foil and bake for 30 minutes
- Remove foil and bake additional 10 minutes
- Let stand 10 minutes before serving
THREE LAYER LASAGNA
Easy and yummy three layer lasagna found on Barilla's website. This would also be good adding 1/2 onion, 2 cloves garlic and 1/2 diced pepper to the meat as you brown it. This is a very basic recipe with lots of possibilities.
Provided by Virginia Cherry Blo
Categories One Dish Meal
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Cook Lasagna noodles according to package cooking time, drain and separate.
- Combine cooked meat and 1-1/2 jars sauce in a large saucepan.
- Combine eggs, ricotta, 3-1/2 cups mozzarella, and Parmesan cheeses in a large bowl.
- Spray or grease a 9x13-inch baking dish or two 8x8-inch baking dishes with cooking spray. Spread 3/4 cup sauce over the bottom of the baking dish.
- Place 3-4 Lasagna noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce. Repeat layers. Cover last layer with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving.
- OAMC DIRECTIONS.
- Assemble lasagna in a foil lined baking dish and then place in freezer. No prior baking needed. Freeze until firm enough to remove from baking dish. Cover completely with another layer of heavy foil, then place in a gallon sized freezer bag and label.
- To Serve: Place frozen foil wrapped lasagna back into baking dish originally used. Thaw and bake covered at 375 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes. To bake from the frozen stage, and 30 minutes to total baking time.
THREE LAYER PENNE LASAGNA
This is great one dish meal for a week night, Make a light bechamel and you can even used a bottled sauce for a quickie! (It makes lovely left-overs!)
Provided by topchefddb
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook Pasta till aldente.
- In a sauce pan , melt 2 Tblsp of the butter over medium low heat, add flour and cook for 3 minutes, stirring with a wisk.
- Add warm milk and continue stirring 2 or 4 minutes until it is slightly thickened.
- Remove from heat, stir in mozzarella and cheddar cheeses till melted.
- Pour marinara sauce into a baking casserole dish, add cooked pasta and toss to coat.
- Pour cheese mixture over the top.
- In a microwave safe dish, melt the remaining butter, then stir in breadcrumbs and parmesan.
- Top casserole with crumb mixture.
- Bake in 375 degree oven for 30 minutes.
- When you serve, make sure you get a little of all 3 layers.
Nutrition Facts : Calories 688.1, Fat 33.4, SaturatedFat 18.7, Cholesterol 92.6, Sodium 1161.4, Carbohydrate 70.6, Fiber 7.3, Sugar 9.8, Protein 27.6
LASAGNA
Food Network's Anne Burrell shares this easy recipe for a delicious, satisfying lasagna - along with instructions for a great all-purpose marinara sauce.
Provided by Anne Burrell
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.
- Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.
- Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.
- In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt.
- Preheat the oven to 350 degrees F.
- In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.
- Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.
- Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing.
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
- Pass the tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.
TEN-LAYER LASAGNA BOLOGNESE
From the Emilia Romagna region of Italy, this lasagna has cured many poor spirits here stateside. Delicious as the original may be, my multi layered version, packed with veggies, addresses each area carefully to yield a dish you enjoy guilt free.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
- Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
- Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
- Remove from the oven, let stand for at least 5 minutes and then cut and serve.
TRADITIONAL LASAGNA
My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.
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