Tomato And Mozzarella Lasagne Recipes

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LASAGNA WITH TOMATO SAUCE AND ROASTED EGGPLANT



Lasagna With Tomato Sauce and Roasted Eggplant image

This is a great do-ahead dish. I made two of them for a dinner party during a very busy week; I roasted the eggplant one day, made the sauce another, assembled the lasagnas quickly on the morning of my dinner party and refrigerated them until I got home about an hour before my guests were due to arrive.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 2h

Yield Serves 6

Number Of Ingredients 13

1 1/4 pounds eggplant, sliced and roasted
2 tablespoons extra virgin olive oil, plus additional for drizzling
Salt and freshly ground pepper
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch (tiny!) of cinnamon
Salt and freshly ground pepper
2 cups marinara sauce
1/2 pound no-boil lasagna noodles
Chopped fresh basil
4 ounces fresh mozzarella, shredded (optional)
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Let the eggplant cool and steam in the foil packet for 20 minutes. Set aside and turn the oven down to 350 degrees.
  • Lightly oil a rectangular baking dish. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Set aside 1/2 cup of tomato sauce and 3 tablespoons of Parmesan to make sure you have enough for the top layer of the lasagna.
  • Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Top with a layer of tomato sauce and a layer of Parmesan. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. Drizzle a little bit of olive oil over the top.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 9 grams, TransFat 0 grams

TOMATO AND MOZZARELLA LASAGNE



Tomato and Mozzarella Lasagne image

Categories     Tomato     Bake     Vegetarian     Kid-Friendly     Back to School     Dinner     Mozzarella     Winter     Family Reunion     Potluck     Gourmet     Small Plates

Yield Serves 12

Number Of Ingredients 14

For sauce:
3 onions, chopped
1 tablespoon unsalted butter
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, minced
3 (28- to 32-oz) cans crushed tomatoes in thick purée
1 cup chopped fresh parsley
1/4 cup fresh orange juice
For lasagne:
18 (7- by 3 1/2-inch sheets) dry no-boil lasagne (1 lb)
2 1/2 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (6 cups)
1 cup freshly grated parmesan

Steps:

  • Make sauce:
  • Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.
  • Preheat oven to 375°F. and butter 2 (13- by 9-inch) baking dishes.
  • Assemble lasagne:
  • Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.
  • Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish. Top with 3 drained pasta sheets per dish, overlapping if necessary. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish. Finish assembling lasagne by topping each with 1 cups sauce. (You will have leftover sauce and mozzarella.)
  • Bake lasagne, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups mozzarella. Bake until bubbling and cheese is melted, about 10 minutes more.
  • Serve lasagne with some of remaining sauce, reheated.

LASAGNE ALLA MOZZARELLA (MOZZARELLA LASAGNA)



Lasagne alla Mozzarella (Mozzarella Lasagna) image

Lasagna with mozzarella is easy, delicious, and quick to put together and cook if you use sheets of lasagna that need not be preboiled.

Provided by Kyle Phillips

Categories     Pasta

Time 1h

Yield 6

Number Of Ingredients 16

For the Besciamella Sauce:
2 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk , warm or at room temperature
Dash of salt, or to taste
Dash of freshly ground black pepper, or to taste
For the Lasagna:
1 tablespoon unsalted butter, for pan
1/2 cup tomato sauce , or as needed
2 cloves garlic
2 tablespoons finely chopped fresh basil
1/2 pound fresh mozzarella, drained
10 to 12 sheets oven-ready lasagna noodles
1 2/3 cups freshly grated Parmigiano-Reggiano cheese
Salt, to taste
freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • In a heavy bottomed pan, melt the butter over low heat. Add the flour and whisk to combine. Continue to cook, whisking constantly, until the roux begins to turn a golden brown, 3 to 5 minutes.
  • Slowly add the milk, constantly whisking, until the roux has blended into the milk. Season with salt and pepper to taste and set aside.
  • Gather the ingredients.
  • Preheat the oven to 400 F / 200 C and butter a rectangular baking dish large enough to contain the ingredients.
  • Place the tomato sauce in a bowl. Finely chop the garlic and add it to the tomato sauce, together with the basil. Thinly slice the mozzarella.
  • Begin with a layer of pasta, followed by thin layer of tomato sauce (the cheese should not float in it), then the mozzarella, salt and pepper to taste, and another layer of pasta. Continue until all of these ingredients are used up, finishing with a layer of pasta.
  • Sprinkle the grated Parmigiano over the lasagna, and evenly pour over the besciamella sauce.
  • Bake the lasagna for 15 minutes. Cover it with a sheet of parchment paper and bake for 20 minutes more. Let cool slightly before cutting for easier serving.
  • Serve and enjoy.

Nutrition Facts : Calories 526 kcal, Carbohydrate 51 g, Cholesterol 72 mg, Fiber 3 g, Protein 25 g, SaturatedFat 14 g, Sodium 951 mg, Sugar 6 g, Fat 24 g, ServingSize 6 servings, UnsaturatedFat 0 g

TOMATO & CHEESE LASAGNA



Tomato & Cheese Lasagna image

I walked into my MIL's house one evening and was overcome with the heady scent of tomatoes, herbs, and cheeses. She was making lasagna, and this is the recipe she uses. Very tasty stuff. If you want to make this veggie-friendly, omit the bone and use salt and pepper as desired. Serve with a fresh green salad, crusty bread, and of course a lovely little glass of red. Prep time includes making the sauce, and I would also highly recommend using the pre-cooked lasagna noodles.

Provided by skat5762

Categories     Vegetable

Time 3h10m

Yield 1 lasagna, 6 serving(s)

Number Of Ingredients 18

7 large tomatoes, peeled, seeded and chopped
1 red onion, diced
4 garlic cloves, minced
4 tablespoons olive oil
1 tablespoon tomato paste
1 bay leaf
3 -5 sprigs fresh thyme, chopped
3 -5 sprigs basil, chopped
3 -5 sprigs parsley, chopped
1 pinch crushed red pepper flakes
prosciutto or ham bone
1/4 lb parmesan cheese, grated
1/2 lb buffalo mozzarella, grated
1 cup ricotta cheese
1/4 cup fresh basil leaf, finely chopped
1/4 cup fresh Italian parsley, finely chopped
ground black pepper
lasagna noodle (I use ready-to-bake)

Steps:

  • To make the sauce: Take the onion and garlic, and sauté in olive oil in a large pot for a few minutes.
  • Add the tomatoes, tomato paste, bay leaf, herbs, crushed red pepper, and prosciutto or ham bone.
  • Simmer gently for about an hour and a half.
  • Remove the bone, puree the sauce (carefully, since this will be hot), and taste for seasoning.
  • The cheeses: Keep parmesan and mozzarella in separate piles.
  • Add the chopped basil and parsley to the ricotta, and season with freshly ground black pepper.
  • Layer the lasagne: In a dish that is 10x6x2, begin with a light layer of sauce on the bottom.
  • Cover with a sheet of pasta, and spread it with sauce.
  • Sprinkle with parmesan and mozzarella.
  • Cover with another sheet of pasta and sauce.
  • Put half of the ricotta and herb mixture on this layer.
  • Repeat with a layer of pasta, sauce, and mozzarella and parmesan, then another layer of pasta, topped with remaining ricotta.
  • Make one more layer of pasta and mozzarella and parmesan, ending with a top layer of pasta and sauce and parmesan.
  • Cover the lasagna with foil and bake 20 minutes in a preheated 350-degree oven.
  • Remove the foil and bake another 20 minutes or so, until the top is crusty and golden.
  • Let sit for 5 or so minutes after removing from the oven.
  • Cut into portions, grate with fresh parmesan and serve.
  • Note: You can use store-bought sauce as a time-saver, but if you have the time its worth the wait.
  • This may also be made earlier in the day: assemble and keep in the fridge until ready to cook.

Nutrition Facts : Calories 398.5, Fat 28.7, SaturatedFat 13, Cholesterol 67.4, Sodium 595, Carbohydrate 14.5, Fiber 3.1, Sugar 7.4, Protein 22.7

TURKEY, TOMATO, RICOTTA, AND MOZZARELLA LASAGNE



Turkey, Tomato, Ricotta, and Mozzarella Lasagne image

Categories     Cheese     Poultry     Tomato     turkey     Bake     Winter     Gourmet

Yield Serves 8 as a main course

Number Of Ingredients 19

For sauce
2 large onions, chopped (about 2 cups)
4 large garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds ground turkey
2 carrots, chopped fine
1 large red bell pepper, chopped fine
a 28- to 32-ounce can whole tomatoes with thick purée
1 1/2 cups dry red wine
1 teaspoon basil, crumbled
3/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried hot red pepper flakes
1/8 teaspoon ground allspice
15 ounces part-skim ricotta (about 2 cups)
1 large egg, beaten lightly
2 scallions, chopped
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
12 ounces part-skim mozzarella, grated (about 3 cups)
1/4 cup freshly grated Parmesan (about 1 ounce)

Steps:

  • Make sauce:
  • In a heavy kettle cook onions and three fourths of garlic in oil over moderately low heat, stirring occasionally, until onions are softened. Add turkey, carrots, and bell pepper and cook, stirring to break up turkey, until carrots are barely tender. Stir in tomatoes, wine, herbs, spices, and salt and pepper to taste, breaking up tomatoes, and simmer, uncovered, 25 minutes. Stir in remaining garlic and simmer 5 minutes. Sauce may be made 3 days ahead, cooled completely, and chilled, covered.
  • Preheat oven to 375°F.
  • In a bowl stir together ricotta, egg, scallions, and salt and pepper to taste.
  • Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 2 cups sauce over pasta. Drop one third of ricotta mixture by spoonfuls onto sauce and gently spread with back of a spoon. Sprinkle one fourth of mozzarella over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.
  • Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes before serving.

OUR 30+ BEST FRESH MOZZARELLA RECIPES (+HOMEMADE FRIED MOZZARELLA CHEESE STICKS)



Our 30+ BEST Fresh Mozzarella Recipes (+Homemade Fried Mozzarella Cheese Sticks) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Appetizer     Main Course     Side Dish

Time 34m

Number Of Ingredients 5

3 eggs
1 lb. block mozzarella cheese
3 cups breadcrumbs
1/2 tsp. sea salt
Deep frying fat or oil

Steps:

  • Cut the cheese into thin slices.
  • Whisk eggs with salt and water.
  • Dredge cheese slices in egg and breadcrumbs.
  • Do a second coating.
  • Cook in hot oil in a deep fryer.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

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