Kristys Lasagne Recipes
KRISTI'S CHOCOLATE LASAGNA
No-bake chocolate lasagna.
Provided by Kristi Poole
Categories Desserts
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Mix cookie crumbs and melted butter in a bowl with a fork. Press into the bottom of a 9x13-inch baking pan to make the crust. Place in the refrigerator.
- Combine cream cheese, sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Fold in 1 1/2 cup whipped topping; spread over crust. Place in the refrigerator.
- Whisk milk and chocolate pudding mixes in a bowl until thickened. Let sit for 5 minutes. Spread over cream cheese layer. Spread remaining whipped topping over chocolate pudding layer. Sprinkle chocolate chips evenly on top.
- Freeze until set, about 1 hour, or refrigerate for 4 hours.
Nutrition Facts : Calories 561.2 calories, Carbohydrate 63.5 g, Cholesterol 41.5 mg, Fat 33.3 g, Fiber 2.8 g, Protein 7.1 g, SaturatedFat 19.8 g, Sodium 539.7 mg, Sugar 48.2 g
GARDEN VEGETABLE LASAGNA
Provided by Kristy Hegner
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Spray a 13 x 9 inch baking pan with non-stick cooking spray.
- In a large skillet, heat olive oil and minced garlic over medium high heat.
- Saute vegetables until tender (about 10 minutes).
- Add pasta sauce to vegetables and remove from heat.
- In a medium bowl combine ricotta cheese, onion powder and dried parsley.
- In layers, begin by adding 1 1/2 cups pasta sauce, 3 uncooked lasagna noodles, 1/4 cup ricotta cheese mixture, 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese to baking pan.
- Repeat the layering 4 times.
- Sprinkle with Italian seasoning.
- Add 1/4 cup water around edges of pan to help cook the pasta adequately.
- Cover with aluminum foil and bake for 45 minutes.
KRISTY'S LASAGNA
This is the best lasagna we have ever had, including restaurants! Great with a salad and garlic bread.
Provided by Kristy Kniest
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
Steps:
- In a large pot cook lasagna noodles in boiling salted water until al dente. Rinse with cool water. Drain.
- In large sauce pan cook ground beef. Drain excess grease. Combine tomato sauces and tomato paste with ground beef and simmer until bubbly. Add garlic salt and Italian seasoning and reduce heat to low simmer. Cook for 10 minutes.
- To assemble, in the bottom of a 13x9 inch baking dish spread a thin layer of sauce. Next, add a layer of noodles, ricotta cheese, sauce/ground beef mixture, and then grated mozzarella cheese. Repeat until baking dish is filled. Garnish top with additional shredded mozzarella cheese.
- In a preheated 375 degree F(190 degree C) oven bake for 30 minutes or until bubbly. Let stand for 15 minutes and serve.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 39.7 g, Cholesterol 57.8 mg, Fat 17.1 g, Fiber 4.1 g, Protein 23.4 g, SaturatedFat 8.2 g, Sodium 1168.7 mg, Sugar 7.6 g
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- Heat a large skillet over medium heat. Add ground sausage and beef; cook until browned and no pink remains. Drain fat and set aside.
- Layer the lasagna ingredients in your slow cooker in the following order: sauce, lasagna noodles (break to cover as necessary), ricotta cheese mixture, meat, mozzarella. Do three layers of each, reserving enough sauce, noodles and mozzarella for one more layer at the very top.
- Cook on high for 3-4 hours or on low for 7-8 hours. Turn off slow cooker and allow to "rest" for an hour (this will firm up the lasagna so it's easier to slice, however you can eat it sooner if you're too hungry to wait)! Sprinkle the top with chopped parsley and serve with crusty garlic bread.
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- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions for the minimum cook time. Then, drain the noodles and rinse them with cold water. You can lay them out on parchment paper to keep them from sticking together.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes, stirring occasionally. Add the ground beef and cook, crumbling, until the beef is browned. Season with salt and pepper. Add the minced garlic and cook, stirring, for 30 seconds.
- Add the marinara sauce, Italian seasoning and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally.
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