Creamy Tomato Lasagna With Mascarpone Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY LASAGNA CASSEROLE



Creamy Lasagna Casserole image

Satisfy your gang with this casserole sent in by Shelly Korell. The Eaton, Colorado reader whips up a rich combination or cream cheese, sour cream and cheddar cheese that she layers with lasagna noodles and a beefy sauce.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 10

2 pounds ground beef
1 can (29 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
6 ounces cream cheese, softened
2 cups sour cream
2 cups shredded cheddar cheese, divided
4 green onions, chopped
12 to 14 lasagna noodles, cooked and drained

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , In a large bowl, beat cream cheese until smooth. Add the sour cream, 1 cup cheddar cheese and onions; mix well., Spread about 1/2 cup meat sauce into each of two greased 8-in. square baking dishes. Place two to three noodles in each dish, trimming to fit as necessary. Top each with about 1/2 cup cream cheese mixture and 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each., Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting. , To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

Nutrition Facts :

ITALIAN LASAGNA



Italian Lasagna image

I developed this recipe after spending some time in Sorrento. There are hundreds of recipes for lasagna but this one to me and my friends is as close to authentic as I can get and still satisfy the American taste buds. Trust me you will love it!

Provided by Chef stevemib

Categories     Meat

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs lasagna noodles
750 g gound sirloin
500 g plum tomatoes
16 ounces ricotta cheese
8 ounces mascarpone cheese
16 ounces mozzarella cheese
1 teaspoon salt
4 tablespoons dried basil
3/4 cup extra virgin olive oil
1 cup merlot (or your favorite red wine)
2 eggs
1 teaspoon ground nutmeg

Steps:

  • Place ricotta, mascarpone, 2 eggs and nutmeg in a bowl and beat on low until creamy. Refrigerate.
  • Add tomatoes, basil, salt ,1/2 cup olive oil and red wine to pot and bring to boil. Reduce and simmer 1 hours Crush the tomatoes while cooking.
  • Bring to boil pot of water and cook lasagna noodles according to directions. Rinse in cold water and drizzle with olive oil to prevent sticking.
  • Brown ground beef and drain.
  • Add cooked beef to sauce and mix.
  • Preheat oven to 375°F.
  • Place a layer of noodles on bottom of 9x12-inch baking pan.
  • Cover with just enough sauce to cover noodles.
  • Add another layer of noodles crosswise (opposite pattern from first layer).
  • Add sauce again to cover.
  • Add another layer of noodles crosswise (opposite pattern from second layer).
  • Add cheese mixture from frig.
  • Add another layer of noodles crosswise (opposite pattern from third layer)You will have leftover noodles as 1 lb is not enough and 2 lb is to much.
  • Add remainder of sauce.
  • Grate mozzarella and spread over top.
  • Drizzle lightly with olive oil and sprinkle some salt on top.
  • Place toothpicks strategically to prevent foil from sticking to cheese.
  • Cover with foil and bake for 20 minutes.
  • Uncover and bake additional 20 minutes (note monitor this step as to not burn the cheese, all ovens are different).
  • Take out of oven and let rest 30 minutes to set up (this is a must otherwise it will be a mess when you serve).
  • Serve with a caeser salad and lots of garlic bread.
  • Enjoy!

Nutrition Facts : Calories 1146, Fat 59, SaturatedFat 22, Cholesterol 190.6, Sodium 773.8, Carbohydrate 92.2, Fiber 4.9, Sugar 4.8, Protein 54.2

CREAMY TOMATO LASAGNA WITH MASCARPONE CHEESE



Creamy Tomato Lasagna with Mascarpone Cheese image

Luscious white sauce partners with sausage and beef in this three cheese lasagna.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 12

Number Of Ingredients 26

1/4 cup olive oil
2 medium carrots, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
1/2 cup chopped fresh mushrooms (4 oz)
1/2 lb bulk Italian sausage or links (remove from casings)
1/2 lb ground chuck or lean (at least 80%) ground beef
1/2 cup white wine or nonalcoholic wine
1 cup whole milk
1 can (28 oz) diced tomatoes, drained
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 teaspoons dried basil leaves
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup mascarpone cheese or cream cheese, softened
1/4 cup butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon freshly ground nutmeg
3 cups shredded mozzarella cheese (12 oz)
2 cups shredded Parmesan cheese (8 oz)
12 uncooked no-boil lasagna noodles (from 9- or 10-oz package)*

Steps:

  • In 3-quart saucepan, heat oil over medium heat until hot. Add carrots, celery and onion. Cook about 7 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds or until fragrant. Add mushrooms and cook about 5 minutes or until they have given up most of their juices.
  • Crumble sausage and beef into saucepan. Cook 10 minutes, breaking up and stirring occasionally, until no longer pink. Drain excess fat.
  • Increase heat to medium-high and stir in wine. Cook about 5 minutes, stirring occasionally, until wine nearly evaporates. Add 1 cup milk and cook about 15 minutes, stirring constantly, until no liquid remains. Reduce heat to low. Stir in tomatoes, tomato paste, vinegar, basil, black pepper and pepper flakes. Heat to simmer, then simmer 15 minutes.
  • Stir in mascarpone and remove sauce from heat. Taste and adjust seasoning if necessary. (Mixture should be saucy in order to hydrate the noodles during baking.)
  • In 2-quart saucepan, melt butter over medium heat. Stir in flour. Cook about 3 minutes, stirring constantly, until smooth and bubbly and making sure mixture does not brown. Remove from heat.
  • Gradually beat in milk with wire whisk. Heat to boiling, stirring constantly (especially the corners), and boil 3 minutes or until thickened. (Not cooking the whole time will leave your sauce tasting floury.) Remove from heat and stir in salt, white pepper and nutmeg. Taste and adjust seasoning if necessary. (Do not add too much salt because you will be adding salty cheese.)
  • Adjust oven rack to middle position. Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In medium bowl, mix mozzarella and Parmesan; set aside.
  • Spread about 1 1/4 cups of the meat sauce evenly over bottom of baking dish (it may not completely cover the bottom); top with 3 noodles. Top noodles with 1/2 cup of the white sauce, spreading it as best as you can. Sprinkle with 1 cup of the cheese mixture. Top cheese with 1 1/4 cups of the meat sauce. Place 3 noodles on top of meat sauce. Repeat the following layers twice: 1/2 cup white sauce, 1 cup cheese mixture, 1 1/4 cups meat sauce, 3 noodles. Spread remaining white sauce over noodles and sprinkle with remaining 2 cups cheese. You will be at the top of baking dish.
  • Tear off piece of foil large enough to amply cover top of baking dish. Spray one side of foil with cooking spray. Cover lasagna with foil, sprayed side down. (Lasagna can be refrigerated up to 12 hours at this point.)
  • Bake 30 minutes (if lasagna was refrigerated, bake 40 minutes). Carefully remove foil and bake 20 minutes longer or until top is lightly brown in spots and edges are hot and bubbly.

Nutrition Facts : Calories 510, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 3 g, Protein 29 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1 g

5-CHEESE LASAGNE



5-Cheese Lasagne image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h10m

Yield 12 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small white onion, diced
1 clove garlic, minced
One 16-ounce can crushed tomatoes
1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley)
Salt and freshly ground black pepper
One 16-ounce package lasagne noodles (which contains approximately 16 to 20 noodles)
4 ounces mascarpone cheese
4 ounces ricotta cheese
1/2 cup grated Parmesan (about 4 ounces)
2 large eggs
1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish
2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems)
1/2 pound sliced provolone
1 cup shredded mozzarella (about 8 ounces)

Steps:

  • Bring a large pot of salted water to a boil for the lasagne noodles.
  • To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
  • Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
  • This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
  • Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
  • The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
  • Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

TORTELLINI WITH SAUSAGE AND MASCARPONE



Tortellini with Sausage and Mascarpone image

When I crave Italian comfort food on a busy night and don't have a lot of time to cook, this sausage tortellini skillet recipe is fast and yummy. You can have it on the table in less time than a takeout order. -Gerry Vance, Millbrae, California

Provided by Taste of Home

Categories     Dinner

Time 18m

Yield 6 servings.

Number Of Ingredients 6

1 package (20 ounces) refrigerated cheese tortellini
8 ounces bulk Italian sausage
1 jar (24 ounces) pasta sauce with mushrooms
1/2 cup shredded Parmesan cheese
1 carton (8 ounces) mascarpone cheese
Crushed red pepper flakes, optional

Steps:

  • Prepare tortellini according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in pasta sauce; heat through., Drain tortellini, reserving 1 cup cooking water. Add tortellini to sauce and enough reserved cooking water to reach desired consistency; toss to coat. Stir in Parmesan cheese; dollop with mascarpone cheese. If desired, sprinkle with red pepper flakes.

Nutrition Facts : Calories 637 calories, Fat 37g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 1040mg sodium, Carbohydrate 57g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.

CREAM CHEESE LASAGNA



CREAM CHEESE LASAGNA image

Categories     Sauce     Beef     Bake     Dinner

Yield 6

Number Of Ingredients 17

1 pd. ground beef
1/2 c. chopped onion
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1/4 c. water
1 tbsp parsley flakes
2 tbsp italian seasoning
1 tsp beef bouillon
1/4 tsp garlic powder
1 (8 oz) pkg of cream cheese
1 c. cottage cheese
1/4 c. sour cream
2 eggs beaten
Lasagna noodles
Pepperoni
Parmesan cheese
Mozzarella cheese

Steps:

  • Heat oven to 350. Cook beef and onion until meat is browned. Drain. Put cream cheesed in microwave for 15 seconds or until softened. Stir the first seven ingredients and cook over low heat. Combine cream cheese, sour cream, and eggs. Stir well. Spoon small amount of meat sauce into greased 12x8x2 baking dish. Layerf with noodles, cream cheese mixture, pepperoni, meat sauce, and mozzarella cheese. Repeat layers with remaining ingredients. Sprinkle with parmesan cheese. Cover and bake for 30 minuted. Let it stand for 10 minutes before serving.

CHEESE AND TOMATO LASAGNA



Cheese and Tomato Lasagna image

America's Test Kitchen upgraded lasagna recipe. To make vegetarian, eliminate the anchovies. Do not use no-boil noodles for those are too thin.

Provided by gailanng

Categories     European

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 24

4 ounces pecorino romano cheese (2 cups) or 4 ounces parmesan cheese, grated (2 cups)
8 ounces cottage cheese (1 cup)
1/2 cup heavy cream
2 garlic cloves, minced
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 onion, chopped fine
1 1/2 teaspoons sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried oregano
1/2 teaspoon salt
4 cloves, garli minced
8 anchovy fillets, rinsed, patted dry, and minced
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes, drained
1 ounce pecorino romano cheese (1/2 cup) or 1 ounce parmesan cheese, grated (1/2 cup)
1/4 cup tomato paste
14 curly-edged lasagna noodles (dry packaged)
8 ounces Fontina cheese, shredded (2 cups total but divided into 4 half cups)
1/8 teaspoon cornstarch
1/4 cup pecorino romano cheese or 1/4 cup parmesan cheese, grated

Steps:

  • FOR THE CHEESE SAUCE: Whisk all ingredients in bowl until well combined; set aside.
  • FOR THE TOMATO SAUCE: Heat oil in large saucepan over medium heat. Add onion, sugar, pepper flakes, oregano and salt and cook, stirring frequently, until onions are softened, about 10 minutes. Add garlic and anchovies and cook until fragrant, about 2 minutes. Stir in crushed tomatoes, diced tomatoes, cheese and tomato paste; bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 20 minutes.
  • FOR THE LASAGNA: While sauce simmers, lay noodles in 9 by 13-inch baking dish and cover with boiling water. Let noodles soak until pliable, about 15 minutes, separating noodles with tip of paring knife to prevent sticking. Place dish in sink, pour off water and run cold water over noodles. Pat noodles dry with clean dish towel; dry dish. Cut two noodles in half crosswise (short side).
  • Adjust oven rack to middle position and heat oven to 375 degrees. Spread 1 1/2 cups tomato sauce in bottom of dish. Lay 3 noodles lengthwise in dish with ends touching 1 short side of the pan, leaving space on opposite short side. Lay 1 half noodle crosswise in empty space to create even layer of noodles. Spread half of cheese sauce over noodles, followed by 1/2 cup fontina. Repeat layering of noodles, alternating which short side gets half noodle (alternating sides will prevent lasagna from buckling). Spread 1 1/2 cups tomato sauce over second layer of noodles, followed by 1/2 cup fontina. Create third layer using 3 1/2 noodles (reversing arrangement again), remaining cheese sauce, and 1/2 cup fontina.
  • Lay remaining 3 1/2 noodles over cheese sauce. Spread remaining tomato sauce over noodles. Toss remaining 1/2 cup fontina with 1/8 teaspoon cornstarch, then sprinkle over tomato sauce, followed by Pecorino.
  • Spray sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake for 35 minutes. Remove lasagna from oven and increase oven temperature to 500 degrees.
  • Remove foil from lasagna, return to oven, and continue to bake until top is lightly browned, 10 to 15 minutes longer. Let lasagna cool for 20 minutes. Sprinkle with basil, cut into pieces, and serve.

Nutrition Facts : Calories 714.9, Fat 38.2, SaturatedFat 18.2, Cholesterol 107.2, Sodium 1497.6, Carbohydrate 61.3, Fiber 6, Sugar 8.3, Protein 34.2

More about "creamy tomato lasagna with mascarpone cheese recipes"

CREAMY AND CHEESY LASAGNA...A TREASURED FAMILY RECIPE!
creamy-and-cheesy-lasagnaa-treasured-family image
2015-04-29 Our Famous Family Lasagna — Recipe Card. serves 12 . 1 pkg lasagna noodles; 1 ½ lb ground beef (optional: 3/4 lb ground beef + 3/4 lb ground sausage) 2 cloves garlic minced (1 ½ tsp garlic powder) Salt to taste; 2 15oz …
From makeit-loveit.com


LASAGNA WITH SMOKED CHICKEN AND MASCARPONE TOMATO SAUCE ...
2016-01-04 Prepare lasagna. Preheat the oven at 220 degrees Celsius. Spoon half of the spinach in the oven dish and spread half of the smoked chicken on top. Spoon ⅓ of the …
From byandreajanssen.com
Estimated Reading Time 2 mins


HOMEMADE THREE MEAT BOLOGNESE LASAGNA - SIMPLY SCRATCH
2020-02-18 In this Homemade Three Meat Bolognese Lasagna, a rich and flavorful, homemade bolognese sauce consisting of ground beef, pork and veal along with vegetables, herbs, wine …
From simplyscratch.com
Estimated Reading Time 7 mins
  • In your food processor fitted with the blade attachment, pulse the carrots, celery and onion until finely chopped.
  • In a dutch oven, add olive oil, [finely chopped] carrots, celery, onions and a 1/2 teaspoon of kosher salt. Heat on medium. Stir, cover and cook (stirring occasionally) until tender, about 5 to 8 minutes.
  • Next add in the beef, pork and veal. Use a wooden spoon to break up the meat into crumbles -- be careful not to crush the bay leaves. Cook until no longer pink. If you notice that the meat mixture is swimming in fat, use a spoon to remove no more than half. Please don't fear the fat! Fat = flavor and you don't want to lose too much flavor or the sauce will be dull. I personally removed zero fat and this yielded a glorious robust bolognese sauce. (no regrets!)


CREAMY TOMATO LASAGNA FLORENTINE RECIPE - PINCH OF YUM
2020-12-17 This creamy tomato lasagna florentine is layer upon layer of saucy tomato tang and garlic sauteed spinach nestled into a creamy blanket over the sauce, soaked up on all …
From pinchofyum.com
4.9/5
  • Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.
  • Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.
  • To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes.
  • Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.


CREAMY TOMATO SOUP WITH MASCARPONE - SAPORITO KITCHEN
2021-02-12 Increase the heat to medium high and bring the mixture to a boil. Once the mixture starts to boil, reduce the heat to medium low and allow to simmer for 15 minutes. Remove …
From saporitokitchen.com
  • Heat olive oil in a large pot on the stovetop over medium heat. Once the olive oil starts to shimmer, add in onions, carrots, celery, and garlic. Stirring occasionally, allow the vegetables to saute in the olive oil for 3-5 minutes until they start to soften.
  • Add in whole peeled tomatoes and vegetable broth and stir to combine, making sure to scrape any stuck on bits off the bottom of the pot.
  • Increase the heat to medium high and bring the mixture to a boil. Once the mixture starts to boil, reduce the heat to medium low and allow to simmer for 15 minutes.
  • Remove soup off of the heat and transfer into a blender. Starting on low speed, blend the soup to the desired consistency. Speed can be increased slowly to achieve a smooth consistency. Depending on the size of the blender, this may need to be done in batches. Soup can also be blended using an immersion blender.


BAKED RIGATONI WITH MASCARPONE RECIPE
2019-07-31 14 to 15 ounces tomato sauce. 26 to 28 ounces tomatoes (finely chopped, such as the brand Pomi) 1 teaspoon oregano. 1 cup basil (fresh and finely chopped) 1 pound cottage cheese (ideally small curd) 2 large eggs (whisked) 1 1/2 cups Parmigiano-Reggiano (or Grana Padano, grated) 8 ounces mascarpone. 8 ounces Fontina cheese (cut into 1/2-inch cubes)
From thespruceeats.com
Calories 598
Saturated Fat 12g 61%
Cholesterol 155mg 52%
Total Fat 28g 36%


CREAMY CHICKEN PASTA WITH MASCARPONE CHEESE & CHERRY ...
2016-04-20 Whole-grain farfalle with chicken cherry tomato and cream sauce recipe Servings. 4. Prep Time. 30 min. Cook Time. 30 min. Duration. 60 min. Ingredients. 10 oz whole-grain farfalle pasta ; 1 lb boneless, skinless chicken breast, cut into 1-inch cubes; 1/4 tsp each sea salt and ground black pepper (TRY: Simply Organic Ground Black Pepper) 4 tsp olive oil, divided; 8 oz …
From cleaneatingmag.com
Servings 4
Total Time 1 hr
Category Classics Made Clean, Dinner Tonight


RED KITCHEN RECIPES: SEAFOOD LASAGNA
2012-08-31 It made the dish super creamy! Ingredients: 9 Oven - ready lasagna noodles; 6 oz. Package of tomato & basil feta cheese; 4 oz. Mascarpone (Half of the package) 8 oz. Fontina cheese, coarsely grated; 10 oz. fresh spinach ; 1 tbsp butter; 1 tbsp flour; 1 cup of milk, room temp; 1 small can of crabmeat, undrained; 1 pound of shrimp, chopped; 8 oz. cod, chopped; …
From redkitchenrecipes.com
Estimated Reading Time 3 mins


WHITE LASAGNA: THE PERFECT RECIPE - LA CUCINA ITALIANA
2020-04-05 The lasagna will then be baked in the oven at 400°F (200°C) for 40 minutes. White meat lasagna. To make another version of white lasagna, use other types of meat! Capon, duck, veal and rabbit are perfect for a white meat sauce without tomato. White fish lasagna. What better way to make a white sauce for lasagna than with fish? Prawns, clams ...
From lacucinaitaliana.com
Author Carlotta Garancini
Estimated Reading Time 2 mins


CREAMY TOMATO LASAGNA WITH MASCARPONE CHEESE
Creamy Tomato Lasagna with Mascarpone Cheese. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


MASCARPONE CHEESE LASAGNA - CORNISH HEN RECIPE
Top with a layer of lasagna noodles some salmon mixture some spinach salt pepper some tomato sauce and a. Mascarpone cheese lasagna. Layer noodles to cover then pour on a thick layer of mascarpone cream spreading with a spatula to even out. Next grab the Nutella sauce and generously drizzle across the. DIRECTIONS Place ricotta mascarpone 2 eggs and …
From cornishhen-recipe.blogspot.com


OUR FAVORITE CHEESE AND TOMATO LASAGNA - YOUTUBE
Bridget shows Julia how to make a rich, yet simple Cheese and Tomato Lasagna.Get the recipe for Cheese and Tomato Lasagna: http://cooks.io/2FuPSfDBuy Our Win...
From youtube.com


MASCARPONE CHEESE IN LASAGNA RECIPES
CREAMY TOMATO LASAGNA WITH MASCARPONE CHEESE. Luscious white sauce partners with sausage and beef in this three cheese lasagna. Provided by By Betty Crocker Kitchens. Categories Entree. Time 2h25m. Yield 12. Number Of Ingredients 26. Ingredients; Nutrition; 1/4 cup olive oil: 2 medium carrots, chopped (1 cup) 2 medium stalks celery, chopped (1 cup) 1 …
From tfrecipes.com


LASAGNA RECIPES WITH CREAM CHEESE
Listing Results Lasagna Recipes With Cream Cheese. Total 46 Results; Low carb; Low cholesterol; Low fat; Low sodiumt; Best Keto Lasagna Recipe How To A LowCarb Lasagna. 1 hours ago Delish.com All recipes . In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste …
From share-recipes.net


10 BEST LASAGNA WITH MASCARPONE CHEESE RECIPES | YUMMLY
The Best Lasagna With Mascarpone Cheese Recipes on Yummly | Nutella And Mascarpone Cheese Cake, Medlars With Mascarpone Cheese And Lemon Curd Stuffing, Three Cheese Broken Lasagna
From yummly.com


WEEKNIGHT CHERRY TOMATO AND CHEESE LASAGNA | CANADIAN LIVING
2011-04-04 Spread half of the ricotta mixture on top. Repeat layers once. Top with remaining noodles and remaining tomato mixture. Sprinkle with remaining mozzarella cheese. Cover with foil; cut 2 small vents into foil. Bake in 400°F (200°C) oven for 1 hour. Uncover and bake until tomatoes on top are well-roasted, 10 to 15 minutes.
From canadianliving.com


RECIPE: MASCARPONE CHEESE IN LASAGNA?
I also have a freind who uses it in lasagna, I'm sure she dollops too! I use marscapone in my 4 cheese sauce which I serve over noodles or as a sauce for stuffed shells. Don't have an exact recipe but basically it's an Alfredo type sauce using cream, parmesan, marscapone, gorgonzola and asiago. You could just use the parmesan and marscapone.
From houzz.com


CAN I SUBSTITUTE GREEK YOGURT FOR RICOTTA CHEESE IN BAKING ...
While most lasagna recipes call for a heavy helping of ricotta cheese, our recipe only features half the average amount, substituting in creamy Greek yogurt. In the end, the lasagna is brimming with flavor, but it’s also fairly light too! … We …
From houseofherby.com


CREAMY TOMATO LASAGNA WITH MASCARPONE CHEESE RECIPES
2 eggs. 1 teaspoon ground nutmeg. Steps: Place ricotta, mascarpone, 2 eggs and nutmeg in a bowl and beat on low until creamy. Refrigerate. Add tomatoes, basil, salt ,1/2 cup olive oil and red wine to pot and bring to boil. Reduce and simmer 1 hours Crush the tomatoes while cooking.
From tfrecipes.com


Related Search