RICOTTA MIXTURE FOR LASAGNA RECIPES

EASY LASAGNA - NO RICOTTA RECIPE - FOOD.COM

Easy Lasagna - No Ricotta Recipe - Food.com image

My husband refuses to eat anything with Ricotta Cheese. I tried several different versions and this was his favorite. Now, it's the only lasagna I fix.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
9 lasagna noodles
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup parmesan cheese
1 small white onion, chopped
3 1/2 cups spaghetti sauce
1/2 cup water
1/2 teaspoon minced garlic
1/8 teaspoon pepper

Steps:

Preheat oven to 400. Cook lasagna noodles according to package directions. Meanwhile, cook ground beef, onion, garlic, and pepper in skillet until beef is browned; drain.
Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix.
Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top.
Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered for 30 minutes.

Nutrition Facts : Calories 319.6, FatContent 15, SaturatedFatContent 6.8, CholesterolContent 54.9, SodiumContent 441.4, CarbohydrateContent 25.3, FiberContent 2.2, SugarContent 5.6, ProteinContent 19.6

NO BOIL SPINACH RICOTTA LASAGNA RECIPE | BARILLA

No Boil Spinach Ricotta Lasagna Recipe | Barilla image

For an easy spinach lasagna recipe, turn to Barilla's no boil Oven-Ready Lasagne sheets. Try this vegetarian lasagna with ricotta cheese!

Provided by Barilla

Prep Time 00:20

Cook Time 00:35

Yield 12

Number Of Ingredients 10

Ingredients

1 box Barilla® Oven-Ready Lasagne
2 tablespoons extra virgin olive oil
3 tablespoons butter
3 tablespoons flour
½ cup onion, diced
2 10-ounce packages of frozen spinach, thawed
2 pounds Ricotta cheese
3 cups milk, gently warmed
1 cup Parmigiano-Reggiano cheese grated and divided
Salt and black pepper to taste

Steps:

Pre-heat oven to 375° F.
In a large skillet sweat the onion in olive oil over moderate heat for 4-5 minutes.
Add spinach and season with salt and pepper; sauté for 5 minutes.
Remove from heat to cool down.
Ricotta mixture: Combine ricotta, spinach, and ¾ cup Parmigiano cheese; season with salt and pepper.
Prepare béchamel sauce: In a sauce pan melt butter and add flour, cook for 2-3 minutes.
Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper.
When the sauce comes up to a simmer cook for an additional 5 minutes.
Pan spray a 13 x 9 inch baking dish.
On the first layer spread ½ cup béchamel sauce.
Top with 4 lasagna sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese.
Continue the same procedure for 3 more layers.
For the top layer spread remaining béchamel and ricotta mixture, sprinkle with Parmigiano cheese; bake for 35-40 minutes or until golden brown and bubbly on top.
Before slicing the ricotta and spinach lasagna, let it rest for 5 minutes.

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LASAGNA WITH ROASTED EGGPLANT-RICOTTA FILLING RECIP…

From foodnetwork.com
Reviews 4.3
Total Time 2 hours 20 minutes
Category main-dish

Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.

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BEST LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
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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HOMEMADE RICOTTA RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 43 minutes

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

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BEST LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME

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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HOMEMADE RICOTTA RECIPE | INA GARTEN - FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 43 minutes

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

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I have made this lasagna-like zucchini ricotta bake frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama
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Reviews 4.8
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, Italian
Calories 150 calories per serving

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From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 413 calories per serving

1. Preheat the oven to 190°C/375°F/gas 5.
2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
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From weightwatchers.com
Total Time 70 minutes
Category Lunch,Dinner
Cuisine Italian
Calories 81 kcal per serving

Serving size: 1 piece

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