EASY LASANGA RECIPES
EASY MEAT LASAGNA - SAN REMO
Provided by Anna Meares
Total Time 1 hours 10 minutes0S
Prep Time 20 minutes0S
Cook Time 50 minutes0S
Yield 4 serves
Steps:
- 1. Preheat oven to 180ºC. 2. To make the meat sauce, heat oil in a saucepan. Add onion, carrot and garlic, cook until soft. Add beef mince, cook until brown. 3. Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and simmer gently for 20 minutes, stirring occasionally. 4. To make the cheese sauce, melt butter in a separate saucepan, stir in flour and cook for 2 minutes over gentle heat. 5. Remove from heat and gradually stir in the milk. Return to heat, and continue to stir until thick and smooth. 6. Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts. 7. To assemble the lasagna, pour ½ cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer (allow for 4 layers). 8. Sprinkle with grated parmesan cheese and bake for 35-40 minutes or until cooked through (test if cooked by pricking with a fork). 9. Allow lasagna to stand for 5-10 minutes before serving. 10. Serve and enjoy with family and friends!
PUMPKIN LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 310 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 497mg sodium, CarbohydrateContent 32g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 starch
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This lasagna recipe is super simple to make, and so flavorful. It's perfect for potlucks and other large gatherings. You'll never need another lasagna recipe!
From thepioneerwoman.com
Reviews 4.7
Total Time 1 hours
Category パン, comfort food, dinner, main dish, meat
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From thepioneerwoman.com
Reviews 4.7
Total Time 1 hours
Category パン, comfort food, dinner, main dish, meat
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Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 25 minutes
Category main-dish
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Total Time 1 hours 25 minutes
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Reviews 4.7
Total Time 1 hours 25 minutes
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Reviews 4.7
Total Time 1 hours 25 minutes
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- Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
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Reviews 4.8
Total Time 1 hours 20 minutes
Category main-dish
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Reviews 5
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