Petite Lasagna Recipe 465

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PETITE LASAGNA



Petite Lasagna image

Store-bought spaghetti sauce simplifies preparation of this loaf-size lasagna from Kathy Coble of Missouri City, Texas. With a salad on the side, a serving of this Italian-style casserole makes a hearty meal.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 10

5 lasagna noodles
1/2 pound ground beef
1/4 cup each chopped onion, green pepper and fresh mushrooms
1 jar (14 ounces) meatless spaghetti sauce
1 large egg, beaten
3/4 cup ricotta cheese
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1-1/2 teaspoons Italian seasoning
1 cup shredded mozzarella cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, green pepper and mushrooms over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Cook over low heat for 5 minutes, stirring occasionally. In a small bowl, combine the egg, ricotta cheese, Parmesan cheese, parsley and Italian seasoning. Drain noodles., Spread 1/4 cup meat sauce in a greased 8x4-in. loaf pan. Trim noodles to fit pan. Place two noodles over meat sauce; layer with a third of the cheese mixture, a third of the remaining meat sauce and 1/3 cup mozzarella cheese. Repeat layers twice, using noodle trimmings in top layer. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 856 calories, Fat 36g fat (20g saturated fat), Cholesterol 247mg cholesterol, Sodium 1400mg sodium, Carbohydrate 74g carbohydrate (23g sugars, Fiber 6g fiber), Protein 59g protein.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

PETITE LASAGNA FOR 2 OR 3



Petite Lasagna for 2 or 3 image

When I came upon this recipe I was very happy. I always have leftover lasagna and most of it would get thrown out. Not anymore!! With only three in this family this is perfect for us.

Provided by Nikki Kate

Categories     Meat

Time 50m

Yield 3 serving(s)

Number Of Ingredients 11

1/2 lb lean ground beef or 1/2 lb bulk mild Italian sausage
1/4 cup chopped onion
1/4 cup chopped green bell pepper (optional)
1/4 cup chopped fresh mushrooms or 1/4 cup canned mushroom
1 (14 ounce) jar spaghetti sauce
3/4 cup ricotta cheese (lowfat is good!)
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley (or dried)
1 egg, beaten
3 pre- cooked lasagna noodles
1 cup shredded mozzarella cheese

Steps:

  • Heat oven to 350ºF.
  • Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper (if using).
  • Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
  • In a small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well.
  • Cut 1 of the lasagna noodles in half lengthwise.
  • Spread 1/4 cup meat mixture in bottom of ungreased 9*5-inch (2 quart) loaf baking dish.
  • Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese.
  • Repeat layers, starting with noodles and ending with mozzarella cheese.
  • Bake at 350ºF for 30 to 35 minutes or until thoroughtly heated and bubbly.

Nutrition Facts : Calories 460.1, Fat 28.4, SaturatedFat 14.7, Cholesterol 176.4, Sodium 706.4, Carbohydrate 14.4, Fiber 2.2, Sugar 7.7, Protein 35.4

WHITE CHICKEN LASAGNA



White Chicken Lasagna image

This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It's loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese. Every bite is a creamy, dreamy, cheesy thrill. I've included everything you need to know about how to make this Chicken Lasagna recipe, how to make ahead and how to freeze. Your search for the BEST Chicken Alfredo Lasagna stops here!

Provided by Jen

Categories     Main Course

Time 1h50m

Number Of Ingredients 20

15 classic lasagna noodles (NOT no-boil)
1 pound shredded mozzarella ((4 cups))
5 tablespoons unsalted butter ((may sub half olive oil))
8 garlic cloves (minced)
1/3 cup all-purpose flour
2 cups low sodium chicken broth
3 cups half and half
1 tsp EACH onion powder, dried parsley, dried basil, dried oregano, salt
1/2 tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
2 cups freshly grated Parmesan cheese
3 cups shredded Rotisserie chicken
2 eggs
3 cups whole milk ricotta cheese
1 cup full fat sour cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil (or 1 tablespoon dried)
1/2 tsp EACH salt, pepper
1/4 teaspoon nutmeg
1 14 oz. can artichoke hearts (chopped, patted VERY DRY)
16 oz. frozen chopped spinach (thawed, patted VERY DRY)

Steps:

  • NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
  • FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
  • Preheat oven to 350 degrees F.
  • ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
  • Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
  • ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
  • Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
  • BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

MUFFIN TIN LASAGNA RECIPE



Muffin Tin Lasagna Recipe image

These Muffin Tin Lasagnas have all the flavor of regular lasagna but without all the calories. Wonton wrappers replace traditional pasta, and a ground turkey meat sauce combines with a ricotta cheese filling to make the perfect mini lasagnas.

Provided by Elyse

Yield 6

Number Of Ingredients 12

1 pound lean ground turkey
1 onion (diced)
1/2 cup fresh mushrooms (diced)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced garlic
1 (14.5 ounce) can crushed tomatoes
3 teaspoons dried oregano (divided)
1 1/2 cups ricotta cheese
1/2 teaspoon dried basil
24 square wonton wrappers
1 1/2 cups shredded Mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Heat a large skillet over medium heat.
  • Add turkey, onions, mushrooms, salt and pepper.
  • Cook for 8-10 minutes, or until turkey is browned and onions are clear. Drain grease.
  • Add minced garlic and cook for an additional 1-2 minutes.
  • Stir in crushed tomatoes and two teaspoons of oregano.
  • Reduce heat to low and let simmer for 10 minutes; remove from heat and set aside.
  • In a large mixing bowl, combine ricotta, remaining oregano and basil and mix until combined; set aside.
  • Spray a 12-cup muffin tin with nonstick cooking spray.
  • Place one wonton wrapper into each of the cups, pressing firmly in the bottom of the pan and up the sides.
  • Use half of the ricotta mixture and divide it evenly among muffin cups.
  • Top with half of the tomato sauce mixture divided evenly among muffin cups.
  • Sprinkle 2 teaspoons of Mozzarella cheese on top and repeat layers, starting with another wonton wrapper, cheese mixture, tomato sauce and shredded cheese.
  • Bake for 10-12 minutes, or until cheese has melted and wonton wrappers are golden brown on the edge.
  • Let cool for a few minutes, remove from muffin tin and serve.

Nutrition Facts : Servingsize 1 serving, Calories 2040 kcal, Fat 115 g, SaturatedFat 56 g, Cholesterol 522 mg, Sodium 3074 mg, Carbohydrate 75 g, Sugar 26 g, Protein 196 mg

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