TWENTY MINUTE LASAGNA
This recipe has been in our family for generations. It is to die for. It's been my favorite since I was a child.
Provided by Sharon Cormier
Categories World Cuisine Recipes European Italian
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium saucepan over medium-high heat, combine spaghetti sauce mix, mushroom gravy mix, tomato paste, water and oil. Bring to a boil and stir in ground beef. Reduce heat and simmer for 20 minutes.
- In a 9x13 inch baking dish layer the noodles, sauce and cheese; repeat layers, ending with cheese.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 39.6 g, Cholesterol 42.9 mg, Fat 12.9 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 1224.1 mg, Sugar 5.2 g
20-MINUTE LASAGNA RECIPE
You can throw together an easy, cheesy lasagna dish that only requires nine ingredients and 20 minutes of your time. Your family is going to love it.
Provided by Molly Allen
Categories dinner, main course
Time 20m
Number Of Ingredients 9
Steps:
- Mince the two cloves of garlic and dice the onion.
- In a high-walled saucepan, melt the butter, and then add the garlic and onions. Sautee the garlic and onions on medium heat until lightly browned. Add in the ground beef.
- Cook the ground beef on medium heat in the garlic and onions mixture. Once browned, stir in Italian seasoning.
- Remove half of the ground beef mixture and set it aside in a bowl. Break up the lasagna noodles into pieces, and put a layer on top of the ground beef mixture in the saucepan. Top with the remaining ground beef mixture. You can alternate with multiple layers if needed.
- Pour the can of tomato sauce over the ground beef and noodles. Cover with a lid and let the sauce simmer on medium heat for 5 minutes to allow noodles to soften and cook in the sauce.
- Top with spoonfuls of ricotta cheese and sprinkle with mozzarella cheese. Place the lid back on the pan for 2 minutes to allow the cheese to melt.
- Serve the lasagna with an additional sprinkle of mozzarella cheese or chopped fresh basil, if desired.
Nutrition Facts : Calories 1134 calories, Carbohydrate 62 g carbohydrates, Cholesterol 244 mg cholesterol, Fat 71 g fat, Fiber 4 g fiber, Protein 63 g protein, SaturatedFat 38 g saturated fat, ServingSize 0 g, Sodium 1434 mg, Sugar 8 g, TransFat 2 g
30-MINUTE LASAGNA
This recipe relies on ready-to-use ingredients such as fresh egg roll wrappers (which don't require precooking). In keeping with the traditional recipes for lasagna, though, it still calls for the creamy, homemade Bechamel Sauce.
Provided by ElizabethKnicely
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a 1- to 1 1/2-quart pan over medium-high heat. Add flour and stir until bubbly. Remove pan from heat and gradually add milk, whisking until smooth. Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly. Season to taste with nutmeg, salt and pepper. Remove from heat.
- Choose a small baking dish in which 2 egg roll wrappers will fit snuggly side by side. In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the Bechamel Sauce, a third of the mozzarella cheese, and a fourth of the Parmesan cheese. Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan cheese.
- Bake in a 500°F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes). Let stand about 5 minutes before cutting in fourths to serve.
Nutrition Facts : Calories 599.5, Fat 27.6, SaturatedFat 15.2, Cholesterol 82.7, Sodium 1297.9, Carbohydrate 63, Fiber 4.6, Sugar 11.9, Protein 23.8
10 BEST LASAGNA RECIPES
Over 10 best lasagna recipes including comforting meat lasagna, white chicken lasagna, vegetarian lasagna, lazy day lasagna (pasta bakes), and lasagna soup. One of my favorite lasagna recipes is this classic meat lasagna.
Provided by Sam Hu | Ahead of Thyme
Categories Pasta
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 F.
- Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
- Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender. Pour tomato sauce, tomato paste, salt and parsley. Stir well to mix and bring the meat sauce to a simmer. Turn the heat down to low and let it simmer for 10 minutes uncovered. Set aside.
- In a medium bowl, combine ricotta cheese, 1 cup mozzarella, 1/4 cup Parmesan, beaten egg, and parsley. Stir well to combine together.
- :
- Noodles: Place 3 lasagna noodles evenly apart over the meat sauce.
- Cheese: Spread 1/2 of the cheese mixture evenly over the noodles.
- Sauce: Spread 1/2 the remaining meat sauce on top.
- Noodles: Top with another layer of 3 lasagna noodles.
- Cheese: Spread remaining half of cheese mixture.
- Noodles: Top with last 3 pieces of lasagna noodles.
- Sauce: Add remaining meat sauce on top.
- Shredded cheese: Top with remaining mozzarella and Parmesan cheese.
- Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking. Bake the lasagna covered for 45 minutes. Then, remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
- Let the lasagna cool for 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 301 calories, Sugar 4.1 g, Sodium 626.5 mg, Fat 11.9 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 25.3 g, Fiber 2.4 g, Protein 23.5 g, Cholesterol 64.1 mg
BEST HEALTHY VEGAN LASAGNA
Spread the loveThis vegan lasagna recipe will make you forget that meat was ever in lasagna! There isn't meat or traditional cheese...
Provided by Jenn
Categories Main Dish
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Warm up the oven to 425 degrees Fahrenheit Start with the cashew cream:
- In a blender, combine the soaked cashews, lemon juice, water, vinegar, salt, and mustard. Blend until smooth and creamy. Be sure to capture any on the side of the blender. If needed, you can add more water but not more than a 1/4 cup. Set aside.
- Mushroom Veggie Mixture:
- To a saute pan, add the oil and warm it. To that, add in the mushrooms, carrots, onions until tender. This should take about 10 minutes.
- Add the spinach and stir gently as it wilts. Then add the garlic and cook for about 30 seconds to draw out the flavor. Quickly salt and pepper and pull from the heat. Set aside.
- Layering:
- 3/4 cup of marinara goes into the 9 x 9-inch glass baking pan, spreading carefully to ensure the bottom is fully coated.
- Place three noodles into the pan, snapping off the needed noodles to get a good fit.
- In goes 1 cup of the cashew cream, followed by half of the mushroom veggie mix.
- End the layer with 3/4 cup of marinara.
- 3 more noodles, 1 cup of cashew cream (keep remaining cashew cream for later), and the mushroom veggies' last half.
- Top with the final three noodles, 3/4 cup of the marinara smoothing it out across the top.
- Take parchment paper, spray the side that will be faced down onto the baking dish with a bit of spray oil to help prevent it from sticking.
- Cover the baking dish with the prepared parchment paper followed by a sheet of aluminum foil.
- Place the baking dish onto a baking sheet to catch any juices that may overflow, and into the oven, it goes.
- Bake for 25-30 minutes in the oven at 425 degrees Fahrenheit. You want the corners to be browning and the sauce to bubble warm.
- Remove from the oven and let it rest 15-20 minutes to set up. Add the cashew cream to the top of the cooling lasagna. The creams should spread nicely with the heat from the lasagna, but if not, add water to it to thin it out the consistency before.
- Cut and serve!
Nutrition Facts : Calories 537, Fat 23.3
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