Pattis Easy Lasagna Recipes

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

EASY LASAGNA II



Easy Lasagna II image

My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!

Provided by Joanie Heger

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 12

Number Of Ingredients 11

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
½ cup water

Steps:

  • In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
  • In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
  • To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
  • Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g

THE BEST LASAGNA RECIPE BY TASTY



The Best Lasagna Recipe by Tasty image

Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!

Provided by Lauren Lee

Categories     Dinner

Time 22h10m

Yield 8 servings

Number Of Ingredients 35

½ lb ground sirloin, lean
½ lb mild italian pork sausage, casing removed
2 oz prosciutto, finely chopped
2 tablespoons olive oil
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
6 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
½ teaspoon red pepper flakes, optional
½ teaspoon fennel seeds, crushed
2 tablespoons tomato paste
½ cup dry red wine
28 oz whole tomatoes, preferably San Marzano
1 ½ cups passata, or strained tomatoes
1 large carrot, eeled
½ cup unsalted butter
1 teaspoon granulated sugar, optional
½ cup fresh basil leaves, torn
6 tablespoons unsalted butter
6 tablespoons all purpose flour
6 cups whole milk, room temperature
2 teaspoons kosher salt
¾ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
1 cup freshly grated parmigiano-reggiano cheese
nonstick cooking spray, for greasing
1 lb no boil lasagna noodles
hot water
1 tablespoon olive oil
1 ½ cups freshly grated fontina cheese
1 cup freshly grated low-moisture mozzarella cheese
4 oz fresh mozzarella cheese, torn into small pieces
¼ cup freshly grated parmigiano-reggiano cheese
fresh basil leaf, for garnish

Steps:

  • Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
  • Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
  • Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
  • Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
  • Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
  • Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
  • Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
  • Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
  • Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
  • Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
  • Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
  • Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
  • Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
  • Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
  • Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
  • Enjoy!

EASY LASAGNA



Easy Lasagna image

For a supper to please a crowd, Pam Beerens of Evart, Michigan Layers Lasagna noodles with meat sauce and a tasty cottage cheese mixture to make this speedy version of a traditional favorite.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 9

1-1/2 cups 4% cottage cheese
1 large egg
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
9 lasagna noodles, cooked, rinsed and drained
4 cups Three-Meat Sauce
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 282 calories, Fat 13g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

More about "pattis easy lasagna recipes"

EASY LASAGNA RECIPE (NO BOIL NOODLES) | TASTES OF LIZZY T
Feb 6, 2024 Learn our easy lasagna recipe with no boil noodles! This classic recipe uses two meats and three cheeses for amazing flavor. Your favorite store-bought spaghetti sauce keeps …
From tastesoflizzyt.com


EASY ONE POT LASAGNA - DAMN DELICIOUS
Dec 27, 2014 Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
From damndelicious.net


EXTRA EASY LASAGNA RECIPE - SOUTHERN LIVING
Oct 6, 2022 Place half of noodles in a lightly greased 12- x 8- x 2-inch baking dish, slightly overlapping lengthwise edges. Spoon one-third of the meat mixture over the noodles; add half of the shredded mozzarella, ricotta or cottage …
From southernliving.com


THE BEST LASAGNA RECIPE {EASY TO MAKE!} - KRISTINE'S KITCHEN
Oct 29, 2022 Here’s what you’ll need to make this lasagna recipe: Lasagna Noodles: This recipe uses regular (not no boil) lasagna noodles. Onion: Adds flavor to the sauce. Ground Beef: My …
From kristineskitchenblog.com


EASY LAZY LASAGNA - (4 INGREDIENTS) - THE …
Aug 7, 2023 Step 2. Sprinkle basil and oregano on the top layer of cheese, cover with foil, and bake for 30 minutes. Remove foil and bake for 15 more minutes.
From thesouthernladycooks.com


THE BEST LASAGNA RECIPE - SKINNYTASTE
Nov 28, 2023 Lasagna Ingredients. Ground Beef: I used 93% lean ground beef. Onion: Dice half of a medium onion. Garlic: Mince three cloves. Tomatoes: You’ll need a 28-ounce can of crushed tomatoes. My favorite brand is Tuttorosso.; …
From skinnytaste.com


EASY LASAGNA RECIPE - THE COZY COOK
Apr 27, 2022 Flavor Enhancers: The hot sauce and Worcestershire sauce are flavor enhancers and can’t be tasted outright. The hot sauce won’t make it hot/spicy. I use Frank's Hot Sauce.; Marinara Sauce: I recommend using …
From thecozycook.com


LAZY CHICKEN LASAGNA - BELL & EVANS
Jun 14, 2023 Preheat oven to 375°F. Fill a large pot with water and bring to boil over high heat. Cook the lasagna noodles according to manufacturer's directions; drain. Place patties in an even layer on a rimmed baking sheet. Bake until …
From bellandevans.com


PATTI LABELLE LASAGNA RECIPE – HUNGARIAN CHEF
Apr 10, 2023 Step 2. Now add the Worcestershire sauce and tomato sauce, stirring until everything is well mixed together. Then reduce the heat to low and simmer for 10 minutes.
From hungarianchef.com


EASIEST LASAGNA EVER - DAMN DELICIOUS
Mar 19, 2016 Cover the lasagna tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge, remove the plastic wrap and bake as directed, adding a few more minutes of …
From damndelicious.net


EASY HOMEMADE LASAGNA RECIPE - SPEND WITH PENNIES
Dec 20, 2022 Lasagna Ingredients. Cheese Filling: For this classic lasagna recipe, the cheese filling has ricotta and parmesan with seasonings.You can make homemade ricotta cheese or replace it with cottage cheese.; Meat: I use …
From spendwithpennies.com


VEGGIE LOADED MEXICAN LASAGNA - PATI JINICH
Apr 12, 2024 Heat the olive oil and butter in a large skillet over medium heat, add the leek and scallions and cook for 4 to 5 minutes, until softened. Add the garlic, stir, and cook for a minute, until fragrant.
From patijinich.com


RAVIOLI LASAGNA ~ EASY LAZY LASAGNA RECIPE ~ THIS WIFE COOKS
2 days ago How to Make Ravioli Lasagna. 24 ounces marinara sauce ; 25 ounces frozen cheese ravioli ; 10-ounce package frozen chopped spinach, thawed and drained
From thiswifecooks.com


PATTY PAN LASAGNA RECIPE | RECIPELAND
7 rows Slice patty pan or scalloped squash ¼ inch thick. Lightly salt to reduce water in squash at least an hour a head of making this dish, then drain. Spray 1½ quart square baking dish lightly …
From recipeland.com


EASY LASAGNA ALLA SORENTINA | SIGNATURE KITCHEN SUITE
Pre heat the oven to Bake 375 degrees. Combine the ricotta cheese, 1 ½ cups mozzarella cheese and ¼ cup of parmesan cheese in a bowl. Add the egg yolks and combine.
From signaturekitchensuite.com


PATTIS EASY LASAGNA RECIPES
Steps: In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage …
From tfrecipes.com


Related Search