Weeknightlasagnabowl Recipes

WEEKNIGHT LASAGNA

Steps:

• In a large 12-inch skillet, heat 1 tbsp olive oil over medium-high. Saute the onion with 1 tsp salt until soft and translucent, 6 minutes. Add the garlic and saute for 30 seconds. Add the ground beef. Break up the beef and cook until browned, 8-12 minutes. Add salt, red pepper flakes, dried basil, tomato paste, and tomato sauce. Simmer for 8 minutes. Remove from heat and set aside.
• In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, pepper, 1 tsp salt, and parsley. Mix all ingredients.
• Cook lasagna noodles al dente with six quarts of water. Once boiling, add ¼ cup of salt. Cook for 8-11 minutes. Drain and set aside.
• Grease a 9x13 pan well. Star by layering ½ cup of the red sauce evenly on the bottom of the pan. This will be a very thin layer but helps the pieces come out of the pan when removed. Layer noodles in the pan, slightly overlapping. The noodles may not be long enough for the pan, so a noodle may need to be cut to fit. Spoon half the ricotta mixture on top of the noodles. Next, add a layer of half the meat and red sauce. Layer on half a pound of mozzarella cheese. Repeat the layering, starting with the noodles. Finish with the remaining half pound of mozzarella cheese and reserved parmesan cheese.Note: At this point, the lasagna can be covered up tightly and frozen for up to one month. When ready to bake, let thaw in the refrigerator for eight hours.
• Bake at 350°F for 45 minutes, bubbling throughout the lasagna. Once baked, cool for 15 minutes before cutting into pieces.

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.

30 MINUTE LASAGNA BOWLS

Steps:

• Heat large pot of water to a boil, salt water and cook pasta to al dente.
• While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
• While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
• Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing inches Garnish with parsley.

LASAGNA BOWL

Steps:

• Cook pasta according to package directions, just until al dente; drain well and set aside.
• Meanwhile, while pasta is cooking, melt butter in large skillet over medium heat, add oil, then saute onion, stirring often, until onion is soft.
• Increase heat to high and add ground beef.
• Brown the beef, stirring frequently (this will take about 5 minutes).
• Stir in sauce and cook until sauce is heated through; remove from heat.
• In a large glass mixing bowl, combine cottage cheese, parmesan, minced garlic, basil and pepper to taste.
• Microwave this mixture on High for 2 minutes or until it's very hot; let stand for 2 minutes.
• Place cooked pasta in a prewarmed shallow serving bowl; top with meat sauce, but leave a border of pasta visible around the edges.
• Top the meat sauce with the cheese mixture, again leaving a border of sauce visible.

WEEKNIGHT LASAGNA TOSS

Steps:

• Brown meat in large saucepan; drain.
• Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
• Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

WEEKNIGHT LASAGNA BOWL

Steps:

• Heat a large pot of water to a boil; salt water and cook pasta to al dente. Drain pasta and return to pot.
• While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-hihg heat, add pancetta and render 2 - 3 minutes. Add ground meats and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, about 4-5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper, and bay leaf. Cook 3-4 minutes more to soften onions and carrots, then stir in tomato paste and cook for 2 more minutes; stir in wine and cook out 1 minute then stir in stock and reduce heat to a simmer.
• While red sauce cooks, cut remaining garlic and rub the inside of a sauce pan with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so, then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg. Thicken 8 - 10 minutes.
• Toss pasta with white sauce and 1/2°C grated cheese. Serve pasta in individual bowls and top with a ladle of the meat sauce in the middle of the bowl for mixing. Top each bowl with more cheese if desired.