Minute Rice Lasagna Recipes

BROWN RICE & LENTIL LASAGNA CASSEROLE

Steps:

• Impress your entire family tonight with a flavorful three cheese vegetarian lasagna made with Minute® Instant Brown Rice and lentils mixed with marinara and chopped basil. Step 1
• Preheat oven to 400˚F. Prepare rice according to package directions. Stir together marinara sauce, lentils, spinach, oil and basil. Step 2
• Spread 1/2 cup lentil mixture in the bottom of a greased 9×13-inch baking dish. Layer one third rice over top. Layer with half the lentil mixture, 1/2 cup mozzarella cheese, 1 cup ricotta cheese and 1/4 cup Parmesan cheese. Repeat layers one more time. Top with remaining rice, remaining mozzarella and Parmesan cheeses. Step 3
• Cover with foil and bake for 20 minutes. Remove foil and bake for 15 to 20 minutes more, or until golden brown and heated through. Let stand 10 minutes before slicing. Recipe Tips
• If you want a side to go along with this dish, serve it with a simple green salad.

RICE LASAGNA

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.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• 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. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

CLASSIC RICE LASAGNA RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Coat 13 x 9-inch baking dish with nonstick cooking spray; set aside. Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside. Combine 1/4 cup Parmesan cheese, Mozzarella cheese and ricotta cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated. Spoon one-half of rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese. Bake 15 to 20 minutes or until thoroughly heated.