ZESTY RICE LASAGNA
You have really got to try this one.It's amazing....Kids love it.Great with a salad..
Provided by Marilyn LaFontaine
Categories Other Main Dishes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees
- 2. In large mixing bowl combine the Rice,1 Egg,1/3 Cup of the Parmesan Cheese,keep remaining for top of Lasagna
- 3. In seperate bowl combine 1 Egg,1 1/2 Cups of the Mozzerella Cheese,Ricotta Cheese,1/3 of Parmesan Cheese and the Parsley.
- 4. In a Large skillet brown the meat breaking into small pieces.Drain and add the Sauce,Oregano and heat the mixture.
- 5. Spray a 11 1/2x2 1/2 inch baking dish with non stick cooking spray
- 6. Evenly spread half the rice mixture into bottom of dish.Top with half of the cheese mixture and half of the meat mixture.Repeat the layers just as you would if making a regular lasagna.Sprinkle with the remaining Mozzerella and Parmesan Cheese.
- 7. Bake uncovered for 20-25 minutes
RICE LASAGNA
This lasagna-style dish uses rice instead of noodles. It has a very simple ingredient list, which makes this a great base recipe.
Provided by SarahD
Categories Main Dish Recipes Casserole Recipes Rice
Time 45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 35.3 g, Cholesterol 118 mg, Fat 20.3 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 9.9 g, Sodium 975 mg, Sugar 9.1 g
THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
THREE-CHEESE RICE LASAGNA
Fans of traditional lasagna are sure to be intrigued by this tasty twist-a rice-based version. Writes Gwen Cantwell from Sharon, Wisconsin. "I discovered this recipe in a weight-loss class...and my family loves it. It has all the flavor of classic lasagna made with noodles with only a fraction of the fat."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine spaghetti sauce and mushrooms; set aside. In another bowl, combine the cottage cheese, mozzarella cheese and egg white., In a microwave-safe 8-in. square baking dish coated with cooking spray, layer a third of the sauce, half of the rice and half of the cottage cheese mixture; repeat layers. Top with the remaining sauce. , Microwave at 50% power for 7-12 minutes or until heated through. Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 664mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
ZESTY LASAGNA (SOUTHERN LIVING)
You can't go too wrong with a "Southern Living" recipe. This one is from their 1987 Annual Recipe Book. This is pretty basic and is very good as is although, you can doctor it up as well. This makes a great potluck dish and I often take this to friends, family, and neighbors when they require some TLC. Cooking time does not include standing time.
Provided by JTsMom
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef and garlic in a heavy skillet over medium heat until meat is browned, stirring to crumble meat, drain.
- Stir in the tomato paste, water, mushrooms, bay leaves, salt, pepper, Italian seasoning, and oregano.
- Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- Remove the bay leaves.
- Cook noodles according to package directions and drain.
- Combine cottage cheese and sour cream in a medium bowl; stir well.
- Layer half each of noodles, meat sauce, and cottage cheese mixture in a greased 12 x 8 x 2 inch baking dish.
- Sprinkle with 3/4 cup mozzarella cheese.
- Repeat layers of noodles, meat sauce and cottage cheese mixture.
- Cover and bake at 350°F for 40 minutes.
- Top with the remaining mozzarella cheese and bake an additional 5 minutes or until cheese melts.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 606.8, Fat 33.5, SaturatedFat 17.6, Cholesterol 114.3, Sodium 1273.2, Carbohydrate 38.5, Fiber 4.8, Sugar 11.9, Protein 40
RICE LASAGNA
My entire family loves this lasagna. We started making it this way after my husband discovered he needed a gluten free diet. If you want to make this gluten free be sure to watch the brand of products you use. I will not list specific brands because gluten free products change often. I was able to easily find regular products that are gluten free instead of having to shop at a specialty store.
Provided by JanV546
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 243.7, Fat 7, SaturatedFat 2.5, Cholesterol 61.4, Sodium 762.5, Carbohydrate 34.2, Fiber 0.7, Sugar 10.9, Protein 10.1
CLASSIC RICE LASAGNA
Classic Rice Lasagna
Time 40m
Yield 6-8
Number Of Ingredients 9
Steps:
- This Classic Rice Lasagna with brown rice, is made with a simple-to-make meat sauce, ricotta, mozzarella and tons of Parmesan. It's hearty, quick to prepare and perfect for dinner, any night of the week. Step 1
- Preheat oven to 375°F. Coat a 9 x 9-inch baking dish with nonstick cooking spray. Set aside. Step 2
- Prepare rice according to package directions. Allow to cool slightly. Thoroughly combine rice, eggs, and 1/2 cup Parmesan in a medium bowl. Set aside. Step 3
- Combine 1/4 cup Parmesan, mozzarella and ricotta in a separate bowl. Mix well and set aside. Step 4
- Heat oil in a large, nonstick skillet over medium-high heat. Add meat and cook for 5-7 minutes, until browned. Drain off excess fat. Add marinara sauce to skillet and continue cooking until heated through. Step 5
- Spoon half of rice mixture into prepared baking dish. Cover with half of cheese mixture. Top with half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan. Step 6
- Bake lasagna for 15 to 20 minutes, or until heated through.
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