SMALL LASAGNA PAN RECIPES
SHEET-PAN LASAGNA RECIPE - PILLSBURY.COM
What we love about classic lasagna are the layers of tomato sauce, cheese, noodles and more cheese. What we love about this lasagna are the layers of tomato sauce, cheese, oven-ready lasagna sheets, and more cheese, plus the bonus layer of garlic butter-brushed crescents to top it all off—and it all comes together in one sheet pan.
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix ricotta cheese, 3/4 cup Parmesan cheese and 1 tablespoon Italian seasoning. Set aside.
- Spread 1 1/2 cups of the pasta sauce in pan; top with 4 lasagna sheets. Drop by spoonfuls half of the ricotta cheese mixture over lasagna sheets and sauce (about 1 cup). Sprinkle 1 cup of the mozzarella cheese on top. Evenly spoon 1 1/2 cups of the pasta sauce on top of mozzarella cheese. Layer with remaining 4 lasagna sheets, ricotta mixture and mozzarella cheese. Spoon remaining 1 cup pasta sauce over top. Spray foil with cooking spray; place sprayed side down over pan.
- Bake 25 minutes. Remove from oven; uncover, and discard foil. Separate dough into 8 triangles. Arrange triangles over lasagna, alternating triangles to fit in pan but allowing a little space between triangles. In small bowl, mix melted butter and garlic powder. Brush over tops of crescents. Sprinkle 1/4 teaspoon Italian seasoning and 1 tablespoon Parmesan cheese over tops. Bake 16 to 20 minutes or until crescents are deep golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 460 , CarbohydrateContent 37 g, CholesterolContent 55 mg, FatContent 2 , FiberContent 3 g, ProteinContent 23 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 940 mg, SugarContent 8 g, TransFatContent 1/2 g
LOAF PAN LASAGNA FOR TWO RECIPE | GABRIELA RODILES | FOO…
There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.
Provided by Gabriela Rodiles
Categories main-dish
Total Time 45 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
- Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
- Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.
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My brother, Joe, created this lasagna based on our mom’s recipe. It’s a family favorite at Christmas, thanks to the special ingredients that make it magnifico. —Stephanie Marchese, Taste of Home Visual Production Director
From tasteofhome.com
Reviews 3.7
Total Time 03 hours 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 509 calories per serving
From tasteofhome.com
Reviews 3.7
Total Time 03 hours 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 509 calories per serving
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The flavors of the asparagus, chicken, ham and cheese all blend together so well in this unique main dish. This recipe also provides a creative use for leftover holiday turkey! I like to serve it with garlic bread and a salad.
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Cuisine Europe, Italian
Calories 322 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Cuisine Europe, Italian
Calories 322 calories per serving
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The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
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Calories 390 calories per serving
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Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
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The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 403 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 403 per serving
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