Ricotta Lasagna Swirls Recipes

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.

LASAGNA SPIRALS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
• In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
• Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
• Bake in preheated oven for 30 minutes.

EASY LASAGNA RECIPE WITH RICOTTA

Steps:

• Preheat oven to 375 degrees.
• In a large glass bowl, combine ricotta cheese, beaten egg, 3 tablespoons Italian seasoning, and fresh parsley. Stir to combine.
• Spray a 13 x 9" glass baking dish with non-stick cooking spray. Add enough meat sauce to cover the bottom of the pan and then cover with 3 lasagna noodles. Top with an even layer of the ricotta cheese mixture, followed by a layer of shredded mozzarella and Gruyere cheese, using equal amounts of each. Finish with a layer of grated Parmesan and Asiago cheese, also in equal amounts.
• Repeat this process three more times: meat, noodles, ricotta mixture, shredded cheeses, and grated cheeses. Sprinkle the remaining Italian seasoning across the final layer.
• Loosely tent dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for another 20-25 minutes. Remove from oven and allow to rest for 20 minutes before serving.

RICOTTA LASAGNA SWIRLS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. For the filling steam spinach until its limp, but not mushy. You do not need any water to do this. Just put the washed spinach in a pan with a tight fitting lid and cook it over low heat about 7 minutes.
• 3. Mix the spinach with the cheeses, nutmeg, salt and pepper. Spread each lasagna noodle with 2 to 3 tablespoons of the mixture along the entire length, roll up (end to end), turn on end so that you see the spiral and place in a shallow baking dish.
• 4. Mix all the sauce ingredients together pour over all rolled-up noodles. Bake at 350 degrees for 20 minutes.

EASY RICOTTA CHEESE LASAGNA

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.

RICOTTA LASAGNA SWIRLS

Steps:

• Wash spinach and drain well. Chop finely and put in a large saucepan or skillet. Cook over low heat for 5 minutes. Drain and squeeze out the liquid. Mix spinach with the cheeses, nutmeg, salt and pepper.
• Spread mixture evenly along the length of a cooked lasagna noodle. Roll up and place in an oiled 8x8 baking dish.
• To make the sauce, saute the garlic and onions in oil and add the tomato sauce, basil and salt and pepper. Simmer 15 to 20 minutes.
• Cover the lasagna swirls with the sauce.
• Bake in a 350 degree oven for 20 minutes/.

RICOTTA LASAGNA SWIRLS

Steps:

• Sauce 1. In a large pot saute in olive oil onions, garlic, basil and Italian seasonings. 2. Add tomatoes and cook for about 10 minutes. 3. Add tomato paste, stir until blended. 4. simmer for about 1 hour. Filling 1. Cook pasta according to directions. 2. Mix in a lg bowl ricotta, parmesan, nutmeg, salt, pepper and spinach. 3. spread each noodle with some cheeese mixture along its entire length. 4. Roll up and place in a shallow baking pan that has a thin layer of sauce on the bottom. Top each noodle with a dollop of sauce. 5. Bake at 350 for 30 minutes 6. Heat extra sauce up add to your liking.

MEAT SAUCE AND RICOTTA LASAGNA

Steps:

• Gather the ingredients.
• In a pot, heat the oil. Add the pork, season it with salt and pepper, and brown the meat thoroughly on all sides.
• Remove the meat to a platter, leaving the drippings in the pot.
• Add the onion, garlic, and ground beef.
• Season the mixture with salt and pepper and cook until the beef is browned.
• Add the tomato puree , tomato paste, and water, as well as the sugar and baking soda (if you're using those).
• Stir and simmer for 5 minutes.
• Add the pork.
• Continue simmering for 1 hour, or until the pork is fork-tender.
• Gather the ingredients for the filling.
• Combine the ricotta with the grated Parmigiano cheese and parsley. Season the mixture to taste with salt and black pepper, and set it aside.
• Preheat the oven to 375 F/180 C. Boil the lasagna noodles, a few sheets at a time, in lightly salted water until they are al dente .
• Remove them with a strainer and drain.
• Remove the pork from the sauce and set it aside.
• Coat the bottom of a baking dish with 1/2 cup of the sauce.
• Put down a layer of lasagna noodles.
• Then a layer of ricotta.
• Continue alternating the lasagna noodles with sauce and ricotta.
• Cover the last layer of lasagna noodles with sauce and then the mozzarella slices .
• Bake for about 35 to 40 minutes, or until the mozzarella on top is melted, bubbly, and somewhat browned.
• Serve the lasagna as the first course and the pork as a second course.

12 GENIUS RICOTTA RECIPES: WHIPPED RICOTTA & MORE!

Steps:

• Whisk the ricotta, milk, olive oil, salt and pepper by hand for about 2 minutes until light and fluffy. Alternatively, whisk on medium speed using a stand mixer fitted with the whisk attachment.
• Allow to stand 15 minutes before serving so it comes to room temperature. (You can also do this with the container of ricotta before whisking it.) You can serve immediately if you like, it will just be slightly cold.
• To serve, top with honey and if using, fresh thyme. Serve with warm pita bread, grilled bread, or crackers.