LASAGNA CUPS RECIPE RECIPES

Name: Mexican Lasagna
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 2 pounds ground beef; 1 can (16 ounces) refried beans; 1 can (4 ounces) chopped green chiles; 1 envelope taco seasoning; 2 tablespoons hot salsa; 12 ounces uncooked lasagna noodles; 4 cups shredded Colby-Monterey Jack cheese, divided; 1 jar (16 ounces) mild salsa; 2 cups water; 2 cups sour cream; 1 can (2-1/4 ounces) sliced ripe olives, drained; 3 green onions, chopped; 1 medium tomato, chopped, optional

MEXICAN LASAGNA RECIPE: HOW TO MAKE IT

Mexican Lasagna Recipe: How to Make It image

I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. —Rose Ann Buhle, Minooka, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 25 minutes

Prep Time 20 minutes

Cook Time 01 hours 05 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chiles
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional

Steps:

Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chiles, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired, and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

Nutrition Facts : Calories 521 calories, FatContent 28g fat (16g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 909mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

EMERIL'S LASAGNA RECIPE | FOOD NETWORK

Emeril's Lasagna Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 3 hours 25 minutes

Prep Time 30 minutes

Cook Time 2 hours 45 minutes

Yield 12 to 16 servings

Number Of Ingredients 32

Ingredients

1/2 pound grated Parmigiano-Reggiano cheese
2 cups fresh ricotta
1 package of dried lasagna noodles
8 ounces grated Provolone
8 ounces grated Mozzarella
8 ounces grated Romano
1 egg
1/4 cup milk
1 tablespoon chiffonade of fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe of Emeril's Meat Sauce, recipe follows
2 tablespoons olive oil
1/3 pound ground beef
Freshly ground black pepper
1/3 pound ground veal
2 cups finely chopped onions
1/2 cup finely chopped celery
1/3 pound ground pork
1/2 cup finely chopped carrot
Salt
2 tablespoons chopped garlic
2 (28-ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
4 cups beef stock or water
2 sprigs of fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch of crushed red pepper
2 ounces Parmigiano-Reggiano

Steps:

Preheat the oven to 350 degrees F.
In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.
In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.

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The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! —Blair Lonergan, Rochelle, VA
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