FOUR CHEESE AND SPINACH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
- Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
- Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
- Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
- Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
FOUR-CHEESE LASAGNA
Cheese really stars in this lighter lasagna, which I created a few years ago. It can be prepared ahead of time and baked later. I sometimes make up a couple batches and freeze them in case company drops by. -Janet Myers, Napanee, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 minutes. , In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased 13x9-in. baking dish. Arrange half the noodles over sauce. Spread cheese mixture over noodles. Top with remaining noodles and sauce. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 15 minutes or until cheese is melted.
Nutrition Facts : Calories 351 calories, Fat 11g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.
THREE CHEESE, MEAT LASAGNA
Provided by Charbel Barker
Number Of Ingredients 10
Steps:
- Preheat oven to 375
- Cook the lasagna according to package instructions and let cool.
- Saute the onions and garlic for about 2-3 minutes in a small amount of oil.
- Add the ground beef and Italian sausage and cook until done.
- Add all of the seasonings to taste (about 1-2 teaspoons of each - slightly more paprika).
- Add the Ragu Homestyle Pasta sauce and add more of each seasoning to taste.
- Put the first layer of pasta down in a baking dish, covering the bottom completely.
- Add a layer of the meat sauce, followed by a a few handfuls of the mozzarella cheese and parmesan cheese.
- Repeat with one more layer and top with one final layer of pasta.
- If you have any meat sauce left, add a little bit, but just enough to cover the top layer of pasta.
- Add the provolone slices on top and then top with remaining mozzarella and Parmesan.
- Top with fresh herbs and Italian Seasoning and bake for 20-25 minutes.
ULTIMATE MEAT LASAGNA
Ultimate Meat Lasagna with four cheeses, homemade marinara and a few chef tricks tastes like it's from your favorite Italian restaurant.
Provided by Sabrina Snyder
Categories Main Course
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees.
- In a large pot, brown the beef in one large piece until it is browned on the bottom, 2-3 minutes, breaking apart the beef into slightly larger chunks.
- Cook until the beef is browned and add in the basil, oregano, 2 teaspoons Kosher salt, crushed red pepper flakes and fennel seeds.
- Stir until you start to smell the fennel seeds starting to toast then drain the fat and add in the marinara sauce.
- In your ricotta container, if you have space, add the egg and 1/2 teaspoon Kosher salt and mix well.
- Add your no boil noodles to the meat sauce (you are not looking to cook them, just coat them in the sauce to ensure they don't get dry in the oven).
- Put 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking pan (use one with straight sides for easy assembly and for added height. If you are using a glass baking pan with curved sides it may not be large enough to fit this quantity of food).
- Add the dried no boil noodles in an even layer, for this pan it was 5 noodles per layer, four across and one broken in half lengthwise to go down the side of the pan.
- Add 1/3 the provolone slices, another 1 1/2 cups of the meat sauce, 1/4 of the mozzarella, 1/4 of the parmesan and 1/3 of the ricotta in spoonfuls dotting across the pan.
- Repeat with the same noodle/cheese/meat sauce process.
- Finally, add a top layer of lasagna noodles and cover with remaining Parmesan and mozzarella. Cover with foil.
- Bake for 40 minutes, then remove foil and bake for an additional ten minutes to brown the cheese.
- Let cool for 20-25 minutes before serving.
- Garnish with parsley.
Nutrition Facts : Calories 364 kcal, Carbohydrate 9 g, Protein 34 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 115 mg, Sodium 1626 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
LOADED FOUR CHEESE AND THREE MEAT LASAGNA
I have always believed that a true cook will cook anything, regardless if it is something that she/he eats or not. I am not a fan of Italian foods, but I cook it and people seem to really enjoy it. For a person who isn't into Italian foods, I must say that I really love my Lasagna recipe.
Provided by Jennifer J
Categories Beef
Number Of Ingredients 29
Steps:
- 1. On medium heat, cook beef, sausage, garlic and onion in heavy skillet, until well browned.
- 2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugars, fennel seeds, Italian seasoning,garlic salt, garlic powder, beef boullion, black pepper, basil, and 2 tbsp parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Last 15 mins add olives. Last 5 mins add spinach.
- 3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
- 4. In a mixing bowl, combine ricotta cheese, sour cream, cream cheese with eggs, and remaining parsley. mix well.
- 5. Preheat oven to 375 degrees
- 6. To assemble, spread 1 cup of meat sauce in the bottom of a greased (9X13) baking dish. Arrange 6 noodles lengthwise over meat sauce. Layer some ricotta cheese mixture, pepperoni, meat sauce, and mozzarella cheese (about 1 1/2 cup per layer). Repeat layers with all ingredients. Sprinkle top with Parmesan cheese and remaining Mozzarella cheese.
- 7. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- 8. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
THREE MEAT LASAGNA
This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. This is the first time I've written my lasagna recipe down. Although I have made literally thousands of pans of lasagna throughout my years (I worked as a cook), I find this one perfectly acceptable (and I consider myself a lasagna snob). So you should certainly enjoy this, if not make it the only lasagna recipe you make from now on.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 23
Steps:
- Cook onion in olive oil in a large skillet until tender, several minutes.
- Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
- Drain fat.
- Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
- Reduce heat, cover, and simmer for 25-30 minutes.
- Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
- In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
- Preheat oven to 375°F.
- In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
- On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
- If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
- Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
- Allow to rest for 10-15 minutes before slicing and serving.
Nutrition Facts : Calories 767.6, Fat 56.4, SaturatedFat 26.1, Cholesterol 215.9, Sodium 2233.5, Carbohydrate 18.6, Fiber 2.7, Sugar 11, Protein 46.9
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- Start by cooking your tomato sauce. While that's on the stove, you can grate your Parmesan, Romano and mozzarella. (I use my blender.) Set bowls of each cheese aside. Season your ricotta with salt and pepper to taste, and set that aside as well. (If your sauce needs a while to cook, you might want to refrigerate your cheeses in the meantime.)
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- BAKE 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.
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