Oven Dried Tomato And Grape Lasagna With Spiced Ricotta Recipes

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LASAGNA WITH RICOTTA AND TOMATO SAUCE



Lasagna With Ricotta and Tomato Sauce image

this is a great vegetarian lasagna recipe from the Dean and Deluca cookbook. It makes a lot of food, but i can guarantee you probably won't have many leftovers

Provided by Mizzy

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup olive oil
3 large yellow onions, diced (about 3 cups)
3 (28 ounce) cans plum tomatoes, drained
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 cups whole-milk ricotta cheese
1 egg
2 tablespoons parmesan cheese, plus
1/2 cup finely grated parmesan cheese
1 tablespoon chopped fresh basil
1/8 teaspoon ground nutmeg
3 tablespoons butter, melted
18 sheets lasagna noodles, parboiled
1 lb mozzarella cheese, grated (about 3 cups)

Steps:

  • Heat olive oil over moderate heat in large suacepan.
  • Add onions, stir and cover.
  • Cook for about 20 minutes, stirring occasionally, until onions are translucent.
  • Using a food mill, puree plum tomatoes directly into the pan.
  • Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
  • In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
  • Stir well to combine.
  • Butter generously the bottom and sides of a baking pan, 13X9 inches.
  • Take 3/4 cups of tomato sauce and spread on bottom of pan.
  • Place 3 lasgana noodles on bottom of pan, overlapping them slightly.
  • Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
  • Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
  • Repeat this 4 times.
  • Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
  • This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
  • Bring to room temperature before cooking.
  • When ready to cook, preheat oven to 400.
  • Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
  • Let sit 5 minutes and serve.

Nutrition Facts : Calories 514.9, Fat 37.4, SaturatedFat 18.2, Cholesterol 120.6, Sodium 1450.3, Carbohydrate 21.1, Fiber 4.5, Sugar 11.2, Protein 26.4

EASY RICOTTA CHEESE LASAGNA



Easy Ricotta Cheese Lasagna image

This make ahead overnight lasagna with ricotta cheese is made easy with a few shortcuts, like (gasp!) not cooking the noodles ahead of time.

Categories     Main Course

Time 1h25m

Number Of Ingredients 10

2 pounds ground chuck, browned and drained
2 (24 ounce) jars prepared pasta sauce or 6 cups homemade sauce
1 cup water
1 (15 ounce) container ricotta cheese
1 egg, slightly beaten
½ teaspoon garlic powder
2 teaspoons Italian seasoning (or an equal blend of dried basil, dried oregano, and thyme leaves)
1 cup grated parmesan cheese
1 (16 ounce) package uncooked lasagna noodles
4 cups shredded mozzarella cheese

Steps:

  • 1. Spray a 9x13 baking dish with non-stick cooking spray. 2. In a large skillet, combine pasta sauce and browned ground chuck. Bring to a simmer and heat through. 3. In a medium bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well. 4. Pour approximately 1 cup of meat sauce into baking dish. Add water and combine with a spoon or fork. 5. Add a layer of lasagna noodles. Do not overlap as the noodles will expand overnight. 6. Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly. 7. Sprinkle about ¾ cup of mozzarella cheese over the ricotta layer. Top with about 1 cup of meat sauce. Begin a new layer of noodles and repeat as above, ending with remaining meat sauce. Save any remaining mozzarella cheese in an airtight container in the refrigerator. 8. Cover with aluminum foil and refrigerate overnight. 9. Place the covered casserole in a cold oven. Set oven to 350 degrees. Bake for 45 minutes. Remove aluminum foil and top with remaining cheese. Return to oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted and the edges are bubbly. 10. Allow the lasagna to rest for 10-15 minutes prior to cutting and serving.

Nutrition Facts : Calories 642 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 172 milligrams cholesterol, Fat 37 grams fat, Fiber 4 grams fiber, Protein 50 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1585 grams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

OVEN-DRIED TOMATO AND GRAPE LASAGNA WITH SPICED RICOTTA



Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 11

9 lasagna noodles
6 cups rosemary-orange oven-dried tomatoes (see recipe)
3/4 cup strained tomato juice
1 tablespoon chopped Italian parsley
1 1/4 teaspoons salt
Freshly ground pepper to taste
1 15-ounce container skim-milk ricotta
1 egg, beaten
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 cups oven-dried grapes (see recipe)

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook until al dente, about 8 minutes. Rinse and drain well. Lay the noodles out flat in a single layer and set aside.
  • Meanwhile, coarsely chop 1 cup of the tomatoes. Place in a small saucepan with the strained tomato juice. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the parsley, 1/4 teaspoon of salt and pepper to taste. Set aside.
  • Preheat the oven to 350 degrees. Cut the remaining tomatoes in half lengthwise. In a mixing bowl, whisk together the ricotta, egg, cumin, cinnamon, remaining salt and pepper to taste.
  • Line the bottom of an 11-by-7-inch baking dish with 3 of the lasagna noodles, trimming them to fit if necessary. Spread half of the ricotta mixture over the noodles. Scatter half of the tomatoes and half of the grapes evenly over it. Repeat and finish with a third layer of noodles. Spoon the tomato sauce over the top.
  • Cover the dish with aluminum foil and bake for 30 minutes. Cut into squares and serve immediately.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 568 milligrams, Sugar 13 grams, TransFat 0 grams

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