RAVIOLI LASAGNA RECIPE: HOW TO MAKE IT
When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. —Patricia Smith, Asheboro, North Carolina
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.
Nutrition Facts : Calories 438 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 1178mg sodium, CarbohydrateContent 42g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 26g protein.
SPAGHETTI CASSEROLE RECIPE: HOW TO MAKE IT
This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives. —Kim Rocker, LaGrange, Georgia
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 2 casseroles (6 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted.
Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 430 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 818mg sodium, CarbohydrateContent 39g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 22g protein.
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From delish.com
Reviews 4.2
Total Time 1 hours 15 minutes
Category nut-free, feed a crowd, weeknight meals, winter, baking, dinner, main dish, meat
Cuisine American, Italian
Calories 533 calories per serving
- Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon. Remove from heat and drain fat. Return beef to skillet and add garlic and oregano and cook, stirring, for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through. Combine ricotta, 1/4 cup Parmesan, parsley, and egg in a large mixing bowl and season with salt and pepper. Set aside. Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes.
LOW CARB SPAGHETTI SQUASH LASAGNA CASSEROLE - SUGAR-FR…
Reviews 4.7
Total Time 90 minutes
Calories 432 kcal per serving
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From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish, meat
- IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it. In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside. Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute. Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid. After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving. Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread. Amen.
BEST SPAGHETTI LASAGNA RECIPE - HOW TO MAKE SPAGHETTI ...
From delish.com
Reviews 5
Total Time 1 hours
Category main dish
Cuisine Italian
- In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes. Drain water then return the spaghetti to the pot. Add 1 egg and the Parmesan and toss to combine. Meanwhile, make sauce. In a large pot over medium, heat olive oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. Drain fat then return the pot to medium heat and stir in tomato paste. Cook for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper and simmer for 10 minutes. Preheat oven to 350°. In a medium bowl, combine ricotta and remaining egg. Stir to combine. In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. Repeat once more. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. Garnish with parsely.
MAKE-AHEAD LASAGNA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 462 calories per serving
- In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
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From tasteofhome.com
Reviews 4.7
Total Time 01 hours 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 519 calories per serving
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining 1/4 cup parsley and 1/4 teaspoon salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
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Reviews 4.8
Total Time 90 minutes
Category Dinner
Cuisine Italian
Calories 291 kcal per serving
- Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.
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Reviews 4.8
Total Time 90 minutes
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From delish.com
Reviews 4.2
Total Time 1 hours 15 minutes
Category nut-free, feed a crowd, weeknight meals, winter, baking, dinner, main dish, meat
Cuisine American, Italian
Calories 533 calories per serving
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LOW CARB SPAGHETTI SQUASH LASAGNA CASSEROLE
Reviews 4.7
Total Time 90 minutes
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From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish, meat
- IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it. In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside. Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute. Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid. After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving. Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread. Amen.
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