PRECOOKED LASAGNA NOODLES RECIPES

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QUICK LASAGNA RECIPE - BETTYCROCKER.COM



Quick Lasagna Recipe - BettyCrocker.com image

Looking for an Italian-inspired dinner? Then check out this ground beef lasagna packed with three types of cheese – a scrumptious meal!

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

1 clove garlic
1/2 pound ground beef
1 teaspoon Italian seasoning
1 cup spaghetti sauce
6 purchased precooked or oven-ready lasagna noodles (each about 7x3 inches)
1 container (12 ounces) reduced-fat cottage cheese (1 1/2 cups)
1 cup shredded mozzarella cheese (4 ounces)
2 tablespoons grated Parmesan cheese

Steps:

  • Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
  • Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
  • Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
  • Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
  • Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
  • Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.

Nutrition Facts : Calories 430 , CarbohydrateContent 33 g, CholesterolContent 55 mg, FiberContent 2 g, ProteinContent 36 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 980 mg

SOUTHWESTERN LASAGNA RECIPE | MYRECIPES



Southwestern Lasagna Recipe | MyRecipes image

Precooked lasagna noodles require no boiling, but be sure to make this dish 24 hours ahead so the juices from the sauce and ricotta mixture have time to soften the noodles. You can use regular cooked lasagna noodles and proceed with the recipe immediately, if you like.

Provided by Victoria Riccardi

Yield 9 servings

Number Of Ingredients 15

Cooking spray
1 cup chopped onion
½ pound ground turkey
4 cups bottled salsa
2 teaspoons ground cumin
8 garlic cloves, minced and divided
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) carton part-skim ricotta cheese
½ cup (4 ounces) 1/3-less-fat cream cheese
½ cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg white
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
15 precooked lasagna noodles
1 cup (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
Oregano sprigs (optional)

Steps:

  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, and cook for 3 minutes. Add turkey; cook until browned, stirring to crumble. Add salsa, cumin, half the garlic, and beans.
  • Place ricotta in a food processor, and process for 1 minute or until smooth. Add remaining garlic, cream cheese, 1/4 cup Parmesan, and egg white; pulse 2 to 3 times. Add the spinach, and pulse 2 to 3 times.
  • Spread 3/4 cup turkey mixture in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the turkey mixture, and top with 1 cup ricotta mixture, 3/4 cup turkey mixture, and 1/4 cup Mexican cheese. Repeat layers, ending with noodles. Spread remaining turkey mixture over noodles, and sprinkle with 1/4 cup Parmesan. Cover with foil; store in refrigerator up to 24 hours.
  • Preheat oven to 375°.
  • Bake, covered, at 375° for 30 minutes. Uncover and sprinkle with 1/4 cup Mexican cheese, and bake, uncovered, for 10 minutes. Let stand for 10 minutes. Garnish with oregano sprigs, if desired.

Nutrition Facts : Calories 400 calories, CarbohydrateContent 45 g, CholesterolContent 53 mg, FatContent 12.5 g, FiberContent 5 g, ProteinContent 26.7 g, SaturatedFatContent 7 g, SodiumContent 994 mg

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From allrecipes.com
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Aug 09, 2016 · 5 Place 1/3 of the uncooked Lasagna noodles over sauce. Spread 1/2 of the cheese mixture over noodles, top with 1/3 of meat-sauce mixture. 6 Repeat layering. Top with remaining noodles and meat-sauce mixture. 7 Cover with foil. Bake 55 minutes. 8 Uncover, sprinkle with reserved Mozzarella cheese and parsley flakes.
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Apr 09, 2020 · Perhaps one of the most frustrating parts of making lasagna is broken noodles, but in Bev Weidner’s skillet lasagna, broken noodles are the whole point.Cooked noodle shards are layered with ...
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Oct 29, 2020 · This recipe is a real keeper. Thanks Ina, I love you!" To employ the so-called "noodle trick," simply fill a large bowl with the hottest tap water, put your dry lasagna noodles in, and let the noodles soak for 20 minutes before draining. Not that we need another excuse to make lasagna…
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How do you store pre cooked lasagna noodles? To maximize the shelf life of cooked lasagna noodles for safety and quality, refrigerate the lasagna noodles in airtight containers or resealable plastic bags. Properly stored, cooked lasagna noodles …
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Sometimes called "weeknight lasagna", Oven Ready Lasagna fits the bill for time-starved cooks. Pasta pieces are layered with cheese, tomato or cream sauce, vegetables, meat or seafood. Use it in all your favorite lasagna recipes. Oven Ready Lasagna …
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Aug 13, 2021 · Lasagna noodles. NOT “oven ready” or “no-boil noodles.” Those pre-cooked noodles will shred on your fork in the most unappetizing way, while the “real” noodles will soften in the fridge in just 5 hours; Step-by-step instructions. Recipe revision: I updated this Lasagna recipe to make just the amount you need (2 quarts). In the past ...
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OFTEN ASKED: HOW LONG TO COOK LASAGNA WITH UNCOOKED NOODLE…
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