CHRISTMAS NIGHT LASAGNA RECIPE: HOW TO MAKE IT
I tinkered with this recipe four or five times before I got it down to what it is now. It's easy—all you do is mess up two pots—but it tastes as good as the lasagnas that are a big production.
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 2 casseroles (12 servings each).
Number Of Ingredients 18
Steps:
- In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally., Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper. , Spread 2 cups meat sauce each into two greased 13x9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, 4 noodles, 1-1/4 cups cottage cheese mixture and 3 slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan., Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 370 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 804mg sodium, CarbohydrateContent 28g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 27g protein.
SPAGHETTI SQUASH SAUSAGE LASAGNA BOAT RECIPE - SKINNYT…
These easy Spaghetti Squash Lasagna Boats are filled with everything I love on my lasagna – chicken sausage, tomato sauce, ricotta, parmesan, and mozzarella cheese.
Provided by Gina
Categories Dinner
Total Time 90 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400ºF.
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
- If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. This method is faster but it will be more watery.
- While the spaghetti squash cooks, in a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.
- In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft.
- Add the sausage and cook, breaking up into smaller pieces until browned and cooked through.
- When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.
- When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.
- When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells.
- Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.
- Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese. Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.
Nutrition Facts : ServingSize 1 boat, Calories 246 kcal, CarbohydrateContent 17 g, ProteinContent 17 g, FatContent 13 g, CholesterolContent 71 mg, SodiumContent 701 mg, FiberContent 2 g, SugarContent 7 g, SaturatedFatContent 5 g
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SIX-CHEESE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 469 calories per serving
- Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine eggs, ricotta, cottage, Parmesan and Romano cheeses., Spread 1-1/2 cups sauce mixture in a greased 13x9-in. baking dish. Top with 4 noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese., Cover and bake 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand 15 minutes before cutting.
Freeze option:Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350deg;. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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