KID FRIENDLY LASAGNA RECIPE RECIPES
EMERIL'S 1-2-3 LASAGNA (LASAGNE) FOR KIDS RECIPE - FOOD.COM
From Emeril's Kid Cookbook, "There is a Chef in My Soup!" It is similar to his Recipe #220830, but with no meat and fewer spices. My kids *loved* making this! Allow for extra prep time if your kids are new to cooking. ;)
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
- In a large bowl, using a large wooden spoon, stir together the ricotta cheese, eggs, 1/2 cup of the grated Parmesan cheese, 1/2 cup of the grated mozzarella cheese, the Baby Bam, salt, parsley, basil, and pepper until thoroughly combined.
- Spread 1 cup of the Best Basic Red Sauce in the bottom of a 3-quart casserole dish. Lay 3 lasagna noodles lengthwise in the dish. The noodles should not overlap or touch one another.
- Spoon 3/4 cup of the ricotta mixture over the noodles and spread it evenly with a spatula. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella cheese over the top layer of tomato sauce. Top with the remaining 1/2 cup of Parmesan cheese .
- Cover the casserole tightly with aluminum foil.
- Bake, covered, for 1 hour .
- Using oven mitts or pot holders, remove the casserole from the oven and discard the aluminum foil. Return the dish to the oven and bake, uncovered, for 10 minutes.
- Using the mitts or pot holders, remove the casserole from the oven and let it rest for 10 minutes before serving.
Nutrition Facts : Calories 579.7, FatContent 28.8, SaturatedFatContent 15.1, CholesterolContent 136.3, SodiumContent 1505.2, CarbohydrateContent 46.8, FiberContent 1.8, SugarContent 15.4, ProteinContent 32.6
THE EASIEST KID-PLEASIN' LASAGNA EVER - RECIPES | PAMPERED ...
Need we say more? Oh, by the way - you don't have to cook the lasagna noodles ahead of time. How do you like that for ease?
Provided by PAMPEREDCHEF.COM
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. In Classic Batter Bowl, combine spaghetti sauce, undrained tomatoes and water with Mix 'N Scraper® and set aside.Using Rotary Grater, grate Parmesan cheese. Place parsley in a small, deep bowl and snip using Professional Shears. In Small Batter Bowl, mix egg with Stainless Whisk. Add ricotta cheese, Parmesan cheese and parsley and mix well with scraper. To assemble lasagna, spread 1 1/2 cups of the sauce over bottom of Rectangular Baker. Arrange 5 of the uncooked noodles in single layer over sauce by placing 4 noodles lengthwise and 1 noodle crosswise to cover bottom of Baker. (Break off and discard ends of noodles, if necessary, so that noodles will fit flat in the Baker.) Press noodles into sauce. Spread all of the ricotta chese mixture over noodles using All-Purpose Spreader. Sprinkle with half (1 1/2 cups) of the mozzarella cheese. Top with 1 1/2 cups of the sauce and remaining 5 uncooked noodles, breaking noodles to fit. Press noodles into sauce. Spread the remaining sauce over noodles. Cover Baker with aluminum foil. (At this point, lasagna can be refrigerated for several hours or overnight.) Bake 45 minutes (55 minutes if lasagna was refrigerated) or until noodles are tender. Using Oven Mitts, remove Baker to Hot Pad/Trivet. Uncover carefully and sprinkle with remaining mozzarella cheese. Cover loosely with foil; let stand 15 minutes. Cut into squares.
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