THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN) …
"I’m sure everyone has his own favorite lasagna recipe, but I’d just like to offer that this really is The Best Lasagna Ever. Part of its appeal is that the ingredients used are totally basic; you don’t have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it’s the easiest thing in the world." Aside from the simplicity and availability of ingredients, however, this lasagna is just dadgum good.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 12 , 12 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- Preheat oven to 350 degrees.
- Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
- Cook over medium-high heat until browned.
- Drain half the fat; less if you’re feeling naughty.
- Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
- Set aside.
- In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
- Stir together well, set aside.
- Cook lasagna until “al dente” (not overly cooked).
- To assemble:.
- Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
- Spoon half the cottage cheese mixture over the noodles, spread evenly.
- Cover cottage cheese with a layer of mozzarella cheese.
- Spoon a little less than half the meat mixture over the top.
- Repeat, ending with meat mixture.
- Sprinkle top generously with extra Parmesan.
- Either freeze, refrigerate for up to two days, or bake immediately:
- 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Nutrition Facts : Calories 575.5, FatContent 32.8, SaturatedFatContent 14.4, CholesterolContent 147, SodiumContent 1466.1, CarbohydrateContent 29.1, FiberContent 3.2, SugarContent 6.5, ProteinContent 40.6
NO-NOODLE ZUCCHINI LASAGNA RECIPE | ALLRECIPES
Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!
Provided by Jill Welch
Categories Zucchini Lasagna
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9x13 inch baking dish
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
- Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
- To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
- Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
- To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
- Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 494 calories, CarbohydrateContent 23.2 g, CholesterolContent 117.7 mg, FatContent 27.3 g, FiberContent 5.8 g, ProteinContent 41.3 g, SaturatedFatContent 14.2 g, SodiumContent 2199.7 mg, SugarContent 10.6 g
EGGPLANT LASAGNA | DELICIOUS, LOW CARB LASAGNA WITHOUT NO…
When ready to bake, let the lasagna stand at room temperature while you preheat the oven. Cooked Eggplant Lasagna can be stored in the refrigerator for up to four days. To Reheat: Warm the Eggplant Lasagna gently in the microwave or covered in a 350 degree F oven…
From wellplated.com
From wellplated.com
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SLOW COOKER LASAGNA RECIPE - TASTES BETTER FROM SCRATCH
Mar 07, 2018 · All of the time consuming parts of lasagna–the many dishes and all the prep, are taken away. I love that this recipe doesn’t even require you to cook the lasagna noodles before hand. You can use regular lasagna noodles, and then just layer the sauce, noodles and cheese. Lasagna …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
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EASY HOMEMADE LASAGNA {CLASSIC DINNER ... - SPEND WITH …
May 19, 2020 · Once cooked, remove the foil, top with cheese, and return to the oven for another 15 minutes, or until the top is browned and your easy lasagna is bubbling. Important Tip : Let the lasagna sit/rest for at least 15 minutes once removed from the oven …
From spendwithpennies.com
From spendwithpennies.com
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EASY FOUR CHEESE LASAGNA RECIPE | ALLRECIPES
I used the oven ready pasta as that's what I had, and it's so much easier than the other kind. I followed the recipes in terms of the layering the same as it suggested, I covered the pan with foil as the oven ready …
From allrecipes.com
From allrecipes.com
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EASY FOUR CHEESE LASAGNA RECIPE | ALLRECIPES
I used the oven ready pasta as that's what I had, and it's so much easier than the other kind. I followed the recipes in terms of the layering the same as it suggested, I covered the pan with foil as the oven ready …
From allrecipes.com
From allrecipes.com
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NO-NOODLE ZUCCHINI LASAGNA RECIPE | ALLRECIPES
This was the second time I had made it and I really liked it better. I put about 1 cup of rice in the bottom which really made it less watery than the first time. I also used Prego sauce and cottage cheese …
From allrecipes.com
From allrecipes.com
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