Annie's Veggie Lasagna Recipe By :The Healthy College Cookbook
Serving Size : 8
1 package lasagna noodles -- (16 ounce)
1/2 tablespoon extra-virgin olive oil
1 large yellow onion -- chopped
2 carrots -- grated
1 medium zucchini -- chopped
1 1/2 cup chopped white mushrooms
3 lightly packed cups fresh -- washed spinach
1 tub nonfat cottage cheese -- (16 ounce)
5 cups tomato sauce
1 1/2 cups shredded low-fat mozzarella cheese
Preheat oven to 350. Bring a large pot of water to a boil. Add the noodles and cook until noodles are pliable but only half-cooked, about 4-5 minutes.
Remove from heat and place noodles in bowl of cold water to stop the cooking.
Heat oil in large skillet over medium heat. Sauté the onion, carrots, and zucchini until the onion becomes translucent, about 3 minutes. Add mushrooms and continue to sauté until they begin to soften, about 3 minutes. Add spinach and cook about 3 more minutes, until it wilts and shrinks. Add cottage cheese and cook for 5-7 minutes, until flavors are well mixed.
Season with salt and pepper. Remove from heat and drain any excess liquid from the pan.
Spread a thin layer of tomato sauce in a large lasagna pan. Place a layer of noodles on top of it, followed by a layer of cheese and then a layer of the steamed vegetables. Repeat until dish is almost full. Top with a layer of noodles covered with a layer of cheese. Cover with aluminum foil and bake 40 minutes.
Source: "Indiana Herald Times" S(MC Formatted/Shared by): "Robin Demers"
Showing posts with label Lasagna. Show all posts
Showing posts with label Lasagna. Show all posts
Friday, August 12, 2011
Thursday, August 11, 2011
SPINACH LASAGNE ROLLS
SPINACH LASAGNA ROLLS
10 lasagna noodles
3 egg whites
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
3 pkgs (10 oz each) frozen spinach, thawed
3 medium onions, finely chopped
8 oz fresh mushrooms, finely chopped
2 tbsp canola oil
Basil, oregano (to taste)
1/2 cup dry white wine
Favorite pasta sauce (meatless/no veggies) (or one 28 oz jar marinara)
Cook lasagna noodles according to directions. Drain and rinse in cool water, then drain again. Set aside.
In large bowl, beat egg whites with fork till foamy. Stir in ricotta, Parmesan, and mozzarella cheeses until well coated. Set aside.
Drain and press spinach in a colander, squeezing out all excess moisture.
Saute onions and mushrooms in oil 5 minutes over medium high heat in a 12-inch pan. Add basil and oregano to taste. Add wine and cook, stirring until most of moisture has evaporated. Stir in spinach.
Combine spinach mixture with egg/cheese mixture and stir well. Set aside.
Prepare your favorite pasta sauce or heat jarred sauce.
Preheat oven to 350 degrees F.
Pat lasagna noodles dry. Lay pasta flat. Spread 1/2 cup spinach mixture over the length of each lasagna noodle. Roll up pasta and place in a (13x9-inch) pan, on its side so spiral pattern can be seen. Before baking, pour pasta sauce over and around each roll, for a light coating. Reserve remaining sauce. Cover pan with foil.
Bake 30-45 minutes until bubbling and cheese is melted in filling.
To serve, place a small amount of reserved heated sauce on plate and top with two lasagna rolls. Sprinkle lightly with grated Parmesan cheese, if desired.
10 lasagna noodles
3 egg whites
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
3 pkgs (10 oz each) frozen spinach, thawed
3 medium onions, finely chopped
8 oz fresh mushrooms, finely chopped
2 tbsp canola oil
Basil, oregano (to taste)
1/2 cup dry white wine
Favorite pasta sauce (meatless/no veggies) (or one 28 oz jar marinara)
Cook lasagna noodles according to directions. Drain and rinse in cool water, then drain again. Set aside.
In large bowl, beat egg whites with fork till foamy. Stir in ricotta, Parmesan, and mozzarella cheeses until well coated. Set aside.
Drain and press spinach in a colander, squeezing out all excess moisture.
Saute onions and mushrooms in oil 5 minutes over medium high heat in a 12-inch pan. Add basil and oregano to taste. Add wine and cook, stirring until most of moisture has evaporated. Stir in spinach.
Combine spinach mixture with egg/cheese mixture and stir well. Set aside.
Prepare your favorite pasta sauce or heat jarred sauce.
Preheat oven to 350 degrees F.
Pat lasagna noodles dry. Lay pasta flat. Spread 1/2 cup spinach mixture over the length of each lasagna noodle. Roll up pasta and place in a (13x9-inch) pan, on its side so spiral pattern can be seen. Before baking, pour pasta sauce over and around each roll, for a light coating. Reserve remaining sauce. Cover pan with foil.
Bake 30-45 minutes until bubbling and cheese is melted in filling.
To serve, place a small amount of reserved heated sauce on plate and top with two lasagna rolls. Sprinkle lightly with grated Parmesan cheese, if desired.
Almost Vegan Lasagna
Almost Vegan Lasagna
Yield: 8 Servings
------------ --------- --------- ----FILLING- --------- --------- --------- ------
1 c Green lentils -- washed
2 tb Olive oil
1 lg Onion -- diced
1 md Carrot -- thinly sliced
1 1/2 c Mushrooms -- sliced
2 Cloves garlic -- chopped
2 c Tomatoes -- diced
2 tb Tomato paste
1 tb Parsley
1 t Oregano
1 t Marjoram
1 t Soy sauce
Salt & pepper to taste
------------ --------- --------- -----PASTA- --------- --------- --------- -------
Lasagna strips; enough for 3 -layers
------------ --------- --------- -BECHAMEL SAUCE------- --------- --------- ------
3 1/2 c Water
1/2 c Cashews
1 ts Salt
1/2 ts White pepper
1 Bay leaf
1 ds Nutmeg
------------ --------- --------- ------ROUX- --------- --------- --------- --------
1/4 c Vegetable oil
1/2 c All-purpose flour
------------ --------- --------- ----TOPPING- --------- --------- --------- ------
1 1/2 c Mozzarella style soy cheese -or Italian style Almond -cheese (optional)
Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.
Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.
Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.
BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside. Remove bay leaf before using.
Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving.
Posted by Mark Satterly in Intercook
MM-RECIPES@IDISCOVER.NET
From: Wendy Lockman
Yield: 8 Servings
------------ --------- --------- ----FILLING- --------- --------- --------- ------
1 c Green lentils -- washed
2 tb Olive oil
1 lg Onion -- diced
1 md Carrot -- thinly sliced
1 1/2 c Mushrooms -- sliced
2 Cloves garlic -- chopped
2 c Tomatoes -- diced
2 tb Tomato paste
1 tb Parsley
1 t Oregano
1 t Marjoram
1 t Soy sauce
Salt & pepper to taste
------------ --------- --------- -----PASTA- --------- --------- --------- -------
Lasagna strips; enough for 3 -layers
------------ --------- --------- -BECHAMEL SAUCE------- --------- --------- ------
3 1/2 c Water
1/2 c Cashews
1 ts Salt
1/2 ts White pepper
1 Bay leaf
1 ds Nutmeg
------------ --------- --------- ------ROUX- --------- --------- --------- --------
1/4 c Vegetable oil
1/2 c All-purpose flour
------------ --------- --------- ----TOPPING- --------- --------- --------- ------
1 1/2 c Mozzarella style soy cheese -or Italian style Almond -cheese (optional)
Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.
Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.
Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.
BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside. Remove bay leaf before using.
Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving.
Posted by Mark Satterly in Intercook
MM-RECIPES@IDISCOVER.NET
From: Wendy Lockman
Wednesday, August 10, 2011
American Lasagna
Since school is back in this is a good meal to keep prepared and in the freezer for when you are just to busy to cook.
American Lasagna (usda)
2 1/4 lb Lean ground beef
1/3 c Instant minced onion
3/4 ts Garlic powder
4 ts Salt
3/8 ts Red pepper -- crushed
1 tb Oregano
3 tb Parsley flakes
18 oz Tomato paste -- 3 (6-oz) Cans
24 oz Tomato sauce -- 3 (8-oz) Cans
2 1/4 c Hot water
3 lg Eggs -- beaten
3 lb Cream style cottage cheese
1 lb Lasagna noodles -- cooked, (18 noodles)
12 oz Processed cheddar cheese -- Shredded
3/4 c Parmesan cheese
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally.
In another bowl, blend eggs with cottage cheese.
In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese mixture (about 3/4 cup), processed cheese (1/3 cup), and
Parmesan cheese (1 1/2 tablespoons) . Repeat layers until all ingredients are used. Pack food tightly to avoid air pockets.
TO SERVE WITHOUT FREEZING: Preheat oven to 400B0 F. (hot). Bake 30 minutes or until sauce bubbles at edges.
TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.
TO HEAT FROZEN LASAGNA: Preheat oven to 400B0 F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.
VARIATION: Italian Lasagna -- Use ricotta cheese in place of cottage cheese and mozzarella cheese in place of processed cheddar cheese.
NOTES : This recipe is for 24 servings (about 2 1/2 by 4 inches).
Directions are given for dividing the prepared food into four parts of six servings each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) USDA Home and Garden Bulletin No. 40, 1973
American Lasagna (usda)
2 1/4 lb Lean ground beef
1/3 c Instant minced onion
3/4 ts Garlic powder
4 ts Salt
3/8 ts Red pepper -- crushed
1 tb Oregano
3 tb Parsley flakes
18 oz Tomato paste -- 3 (6-oz) Cans
24 oz Tomato sauce -- 3 (8-oz) Cans
2 1/4 c Hot water
3 lg Eggs -- beaten
3 lb Cream style cottage cheese
1 lb Lasagna noodles -- cooked, (18 noodles)
12 oz Processed cheddar cheese -- Shredded
3/4 c Parmesan cheese
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally.
In another bowl, blend eggs with cottage cheese.
In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese mixture (about 3/4 cup), processed cheese (1/3 cup), and
Parmesan cheese (1 1/2 tablespoons) . Repeat layers until all ingredients are used. Pack food tightly to avoid air pockets.
TO SERVE WITHOUT FREEZING: Preheat oven to 400B0 F. (hot). Bake 30 minutes or until sauce bubbles at edges.
TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.
TO HEAT FROZEN LASAGNA: Preheat oven to 400B0 F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.
VARIATION: Italian Lasagna -- Use ricotta cheese in place of cottage cheese and mozzarella cheese in place of processed cheddar cheese.
NOTES : This recipe is for 24 servings (about 2 1/2 by 4 inches).
Directions are given for dividing the prepared food into four parts of six servings each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) USDA Home and Garden Bulletin No. 40, 1973
Tuesday, August 9, 2011
Butternut Squash Lasagna
Butternut Squash Lasagna
1/2 cup (1 stick) butter (divided)
1 large onion, chopped
3 pounds butternut squash, peeled, cleaned and chopped in 1-inch cubes (see note)
5 cloves garlic, minced (divided)
Salt and freshly ground pepper to taste 3 tablespoons minced flat-leaf
parsley
2 tablespoons chopped fresh sage
5 tablespoons flour
5 cups milk
1 bay leaf
3 cups shredded mozzarella cheese
1 cup shredded Parmesan
1 pound no-boil lasagna noodles
Prepare filling: Heat 3 tablespoons butter in large skillet over medium heat.
Saute onion until translucent, 3 to 5 minutes.
Add squash, 3 of the garlic cloves, salt and pepper and cook covered, stirring occasionally, until tender, 15 to 20 minutes.
Add parsley and sage. Let filling cool.
Prepare sauce: In large saucepan over medium-low heat, melt remaining 5 tablespoons butter and add remaining minced garlic, stirring 1 minute.
Reduce heat to low and whisk in flour, adding more butter if mixture is too thick.
Cook 3 minutes, stirring constantly.
Return heat to medium-low and gradually whisk in milk.
Add bay leaf.
Bring sauce to a boil, continuing to whisk.
Reduce heat and simmer, stirring frequently, about 10 minutes.
Discard bay leaf.
To assemble: Preheat oven to 425 degrees. Grease bottom and sides of 13-by-9-inch pan.
Toss cheeses together.
Spread 1/2 cup sauce in bottom of pan.
Lay 3 lasagna sheets lengthwise and add part of a fourth sheet to fill in.
Spread 2/3 cup sauce over noodles, then 1 cup filling, then 1/2 cup cheese mixture.
Repeat layering pasta, sauce, filling and cheese until 4 noodles remain and filling is used up.
Top with final layer of pasta and remaining sauce and cheese.
Cover lasagna tightly with well-greased foil.
Bake in center of preheated oven 30 to 40 minutes, until noodles are soft.
Remove foil and bake until cheese is golden, 5 to 10 minutes.
Yield: Serves 8
Source : Theworld-cuisinemaileroncooking-lists.com
1/2 cup (1 stick) butter (divided)
1 large onion, chopped
3 pounds butternut squash, peeled, cleaned and chopped in 1-inch cubes (see note)
5 cloves garlic, minced (divided)
Salt and freshly ground pepper to taste 3 tablespoons minced flat-leaf
parsley
2 tablespoons chopped fresh sage
5 tablespoons flour
5 cups milk
1 bay leaf
3 cups shredded mozzarella cheese
1 cup shredded Parmesan
1 pound no-boil lasagna noodles
Prepare filling: Heat 3 tablespoons butter in large skillet over medium heat.
Saute onion until translucent, 3 to 5 minutes.
Add squash, 3 of the garlic cloves, salt and pepper and cook covered, stirring occasionally, until tender, 15 to 20 minutes.
Add parsley and sage. Let filling cool.
Prepare sauce: In large saucepan over medium-low heat, melt remaining 5 tablespoons butter and add remaining minced garlic, stirring 1 minute.
Reduce heat to low and whisk in flour, adding more butter if mixture is too thick.
Cook 3 minutes, stirring constantly.
Return heat to medium-low and gradually whisk in milk.
Add bay leaf.
Bring sauce to a boil, continuing to whisk.
Reduce heat and simmer, stirring frequently, about 10 minutes.
Discard bay leaf.
To assemble: Preheat oven to 425 degrees. Grease bottom and sides of 13-by-9-inch pan.
Toss cheeses together.
Spread 1/2 cup sauce in bottom of pan.
Lay 3 lasagna sheets lengthwise and add part of a fourth sheet to fill in.
Spread 2/3 cup sauce over noodles, then 1 cup filling, then 1/2 cup cheese mixture.
Repeat layering pasta, sauce, filling and cheese until 4 noodles remain and filling is used up.
Top with final layer of pasta and remaining sauce and cheese.
Cover lasagna tightly with well-greased foil.
Bake in center of preheated oven 30 to 40 minutes, until noodles are soft.
Remove foil and bake until cheese is golden, 5 to 10 minutes.
Yield: Serves 8
Source : Theworld-cuisinemaileroncooking-lists.com
Monday, August 8, 2011
Vegan Lasagna
Vegan Lasagna
SAUCE:
2 tbsp olive oil
1 1/2 cup chopped onions
3 tbsp minced garlic
2 cans (28 oz each) peeled plum tomatoes, (7 cups)
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 tsp salt, (or to taste)
1 tsp freshly ground black pepper
1 lb dry lasagna noodles
TOFU FILLING:
2 pkgs (16 oz each) firm tofu
2 tbsp minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley, (preferably Italian)
1 tbsp chopped fresh oregano, (or 1 tsp dried)
1/2 tsp salt, (or to taste) freshly ground black pepper to taste
2 lb fresh spinach, (optional) OR, large stems removed
3 pkgs. (10 oz each) frozen spinach, (optional), thawed & drained
Make the sauce:
In a large, heavy saucepan over medium heat, heat the olive oil.
Add the onions, and saute them until they are soft, about 5 minutes.
Add the garlic and cook 5 minutes more.
Then add the tomatoes, juice and all, along with the tomato paste, basil, and parsley.
Stir well, turn the heat to low, and let the sauce simmer for 1 hour.
Add the salt and pepper.
While the sauce is cooking, bring a large kettle of salted water to a boil.
Boil the lasagna noodles for 9 minutes, then drain and rinse them well.
Preheat the oven to 400 F.
Place the tofu blocks in a large bowl.
Add the garlic, basil, parsley, and oregano.
Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers.
Continue until the ingredients are well-mixed.
If you are using fresh spinach, bring 1/2 cup water to a boil in a large stockpot.
Add the spinach, cover the pot, and boil the spinach for 3 minutes.
Invert the pot over a colander and let the spinach drain for 1-2 minutes.
Assemble the lasagna:
Spread 1 cup of the tomato sauce in the bottom of a 9x13-inch baking dish.
Add a single layer of lasagna noodles, and sprinkle one-third of the tofu mixture over the noodles.
If you are using fresh or frozen spinach, distribute it over the tofu.
Next, ladle on about 1 1/2 cups of tomato sauce, and top it with another layer of the noodles.
Then sprinkle another one-third of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce.
Finally, top the noodles with the final one-third of tofu, and spread the remaining tomato sauce over all.
Cover the pan with foil, and bake the lasagna for 30 minutes.
Serve hot.
Source : TheJust-Fruits-n-Veggiesatgooglegroups.com
SAUCE:
2 tbsp olive oil
1 1/2 cup chopped onions
3 tbsp minced garlic
2 cans (28 oz each) peeled plum tomatoes, (7 cups)
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 tsp salt, (or to taste)
1 tsp freshly ground black pepper
1 lb dry lasagna noodles
TOFU FILLING:
2 pkgs (16 oz each) firm tofu
2 tbsp minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley, (preferably Italian)
1 tbsp chopped fresh oregano, (or 1 tsp dried)
1/2 tsp salt, (or to taste) freshly ground black pepper to taste
2 lb fresh spinach, (optional) OR, large stems removed
3 pkgs. (10 oz each) frozen spinach, (optional), thawed & drained
Make the sauce:
In a large, heavy saucepan over medium heat, heat the olive oil.
Add the onions, and saute them until they are soft, about 5 minutes.
Add the garlic and cook 5 minutes more.
Then add the tomatoes, juice and all, along with the tomato paste, basil, and parsley.
Stir well, turn the heat to low, and let the sauce simmer for 1 hour.
Add the salt and pepper.
While the sauce is cooking, bring a large kettle of salted water to a boil.
Boil the lasagna noodles for 9 minutes, then drain and rinse them well.
Preheat the oven to 400 F.
Place the tofu blocks in a large bowl.
Add the garlic, basil, parsley, and oregano.
Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers.
Continue until the ingredients are well-mixed.
If you are using fresh spinach, bring 1/2 cup water to a boil in a large stockpot.
Add the spinach, cover the pot, and boil the spinach for 3 minutes.
Invert the pot over a colander and let the spinach drain for 1-2 minutes.
Assemble the lasagna:
Spread 1 cup of the tomato sauce in the bottom of a 9x13-inch baking dish.
Add a single layer of lasagna noodles, and sprinkle one-third of the tofu mixture over the noodles.
If you are using fresh or frozen spinach, distribute it over the tofu.
Next, ladle on about 1 1/2 cups of tomato sauce, and top it with another layer of the noodles.
Then sprinkle another one-third of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce.
Finally, top the noodles with the final one-third of tofu, and spread the remaining tomato sauce over all.
Cover the pan with foil, and bake the lasagna for 30 minutes.
Serve hot.
Source : TheJust-Fruits-n-Veggiesatgooglegroups.com
Sunday, August 7, 2011
Spaghetti Lasagna
Spaghetti Lasagna
8 oz of spaghetti
2 Tbsp butter
1 C Parmesan cheese, split
24 oz of cottage cheese
1 lb of Italian sausage
28 oz jar of chunky garden style spaghetti sauce
8 oz of mozzarella cheese, shredded
Cook spaghetti, drain, and mix in butter. Place spaghetti in a buttered 9X13 pan. Chop up sausage and brown in a skillet. Drain fat, and then mix in chunky spaghetti sauce. Take 1/2 C of the Parmesan cheese and sprinkle on top of noodles, followed by the 24 oz of cottage cheese, then another 1/4 C of Parmesan cheese. Then layer the spaghetti sauce on top of that, followed by the shredded mozzarella cheese and the last 1/4 C of Parmesan cheese. Cover with foil and bake at 400 degrees F for 30 minutes, then remove foil and bake an additional 15 minutes. Let cool for 10+ minutes before serving.
8 oz of spaghetti
2 Tbsp butter
1 C Parmesan cheese, split
24 oz of cottage cheese
1 lb of Italian sausage
28 oz jar of chunky garden style spaghetti sauce
8 oz of mozzarella cheese, shredded
Cook spaghetti, drain, and mix in butter. Place spaghetti in a buttered 9X13 pan. Chop up sausage and brown in a skillet. Drain fat, and then mix in chunky spaghetti sauce. Take 1/2 C of the Parmesan cheese and sprinkle on top of noodles, followed by the 24 oz of cottage cheese, then another 1/4 C of Parmesan cheese. Then layer the spaghetti sauce on top of that, followed by the shredded mozzarella cheese and the last 1/4 C of Parmesan cheese. Cover with foil and bake at 400 degrees F for 30 minutes, then remove foil and bake an additional 15 minutes. Let cool for 10+ minutes before serving.
Apple Lasagna
Apple Lasagna
Serving Size : 12
2 c Shredded cheddar cheese
1 c Ricotta cheese
1 Egg -- lightly beaten
1/4 c Sugar
1 t Almond extract
2 20 oz. cans apple pie fillin
8 Lasagna noodles, cooked -- rin
6 tb All-purpose flour
6 tb Packed brown sugar
1/4 c Quick-cooking oats
1/2 t Ground cinnamon
ds Ground nutmeg
3 tb Margarine
1 c Dairy sour cream
1/3 c Packed brown sugar
Combine Cheddar cheese, ricotta cheese, egg, granulate sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13x9" pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling.
Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350F oven 45 minutes. Cool 15 minute.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into square and garnish with sour cream mixture.
Recipe by: Cindy Revelle
Serving Size : 12
2 c Shredded cheddar cheese
1 c Ricotta cheese
1 Egg -- lightly beaten
1/4 c Sugar
1 t Almond extract
2 20 oz. cans apple pie fillin
8 Lasagna noodles, cooked -- rin
6 tb All-purpose flour
6 tb Packed brown sugar
1/4 c Quick-cooking oats
1/2 t Ground cinnamon
ds Ground nutmeg
3 tb Margarine
1 c Dairy sour cream
1/3 c Packed brown sugar
Combine Cheddar cheese, ricotta cheese, egg, granulate sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13x9" pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling.
Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350F oven 45 minutes. Cool 15 minute.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into square and garnish with sour cream mixture.
Recipe by: Cindy Revelle
Saturday, August 6, 2011
Southwest Vegetable Lasagna
Southwest Vegetable Lasagna
Corn tortillas are layered with a Southwest-seasoned tomato sauce plus roasted red peppers, spinach, corn, goat cheese and Monterey Jack cheese to create a party dish that is out of this world. Serve it with margaritas or lemonade.
4 red, yellow or orange peppers, roasted (directions below)
or buy 2 jars (7 ounces each) bottled red peppers and cut into 1/2-inch strips)
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 to 4 tablespoons finely chopped jalapeño peppers
4 medium garlic cloves, peeled and finely chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Three 28-ounce cans diced tomatoes
Twelve 5 1/2-inch corn tortillas, cut in half
Two 10-ounce packages frozen chopped spinach, thawed and squeezed thoroughly dry
10-ounce package frozen corn kernels
11 ounces goat cheese, thinly sliced
3/4 pound shredded Monterey Jack cheese (about 3 cups)
Preheat the broiler or grill. Place the red peppers so they are about 3 inches from the broiler or grill.
Broil or grill for about 4 minutes until the side facing the heat source is charred.
Turn peppers and continue to broil or grill until the peppers are completely charred.
Place peppers in a bowl and cover.
Let stand until cool enough to handle, and using your fingertips and a sharp paring knife, remove the skins, cores and seeds, and discard. (Rinsing the peppers under cold running water helps.)
Cut the peppers into 1/2-inch strips.
In a large skillet, heat the oil over medium-high heat. Add the onions, jalapeño, garlic, cumin, oregano, salt and pepper.
Cook, stirring occasionally, for 7 to 10 minutes, or until the vegetables are tender.
Add the tomatoes and juice and cook for about 20 minutes or until the tomato sauce is thickened.
Remove the skillet from the heat.
Preheat the oven to 350 F. Spoon about 1 cup of the tomato sauce over the bottom of a 13-by-9-inch baking dish, top with 8 tortilla halves, fitting them into the dish. Top with half the spinach, half the corn, half the red pepper strips, half the goat cheese. Spread 1 cup of the tomato sauce over the top.
Top with 8 tortilla halves and then top with the remaining spinach, corn, red pepper strips and goat cheese,
and spread 1 cup of the tomato sauce over the top. Top with remaining 8 tortilla halves and then cover with
remaining tomato sauce.
Sprinkle shredded Monterey Jack cheese over the top. Cover with aluminum foil and bake for 45 minutes.
Remove the foil and bake 15 minutes longer until cheese on top is melted and lightly golden.
Let stand 5 to 10 minutes before cutting.
Makes 8 to 10 servings
Corn tortillas are layered with a Southwest-seasoned tomato sauce plus roasted red peppers, spinach, corn, goat cheese and Monterey Jack cheese to create a party dish that is out of this world. Serve it with margaritas or lemonade.
4 red, yellow or orange peppers, roasted (directions below)
or buy 2 jars (7 ounces each) bottled red peppers and cut into 1/2-inch strips)
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 to 4 tablespoons finely chopped jalapeño peppers
4 medium garlic cloves, peeled and finely chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Three 28-ounce cans diced tomatoes
Twelve 5 1/2-inch corn tortillas, cut in half
Two 10-ounce packages frozen chopped spinach, thawed and squeezed thoroughly dry
10-ounce package frozen corn kernels
11 ounces goat cheese, thinly sliced
3/4 pound shredded Monterey Jack cheese (about 3 cups)
Preheat the broiler or grill. Place the red peppers so they are about 3 inches from the broiler or grill.
Broil or grill for about 4 minutes until the side facing the heat source is charred.
Turn peppers and continue to broil or grill until the peppers are completely charred.
Place peppers in a bowl and cover.
Let stand until cool enough to handle, and using your fingertips and a sharp paring knife, remove the skins, cores and seeds, and discard. (Rinsing the peppers under cold running water helps.)
Cut the peppers into 1/2-inch strips.
In a large skillet, heat the oil over medium-high heat. Add the onions, jalapeño, garlic, cumin, oregano, salt and pepper.
Cook, stirring occasionally, for 7 to 10 minutes, or until the vegetables are tender.
Add the tomatoes and juice and cook for about 20 minutes or until the tomato sauce is thickened.
Remove the skillet from the heat.
Preheat the oven to 350 F. Spoon about 1 cup of the tomato sauce over the bottom of a 13-by-9-inch baking dish, top with 8 tortilla halves, fitting them into the dish. Top with half the spinach, half the corn, half the red pepper strips, half the goat cheese. Spread 1 cup of the tomato sauce over the top.
Top with 8 tortilla halves and then top with the remaining spinach, corn, red pepper strips and goat cheese,
and spread 1 cup of the tomato sauce over the top. Top with remaining 8 tortilla halves and then cover with
remaining tomato sauce.
Sprinkle shredded Monterey Jack cheese over the top. Cover with aluminum foil and bake for 45 minutes.
Remove the foil and bake 15 minutes longer until cheese on top is melted and lightly golden.
Let stand 5 to 10 minutes before cutting.
Makes 8 to 10 servings
Friday, August 5, 2011
Mushroom Zucchini Lasagna
Mushroom Zucchini Lasagna
2 cups sliced fresh mushrooms
1 cup light ricotta cheese
2 eggs, beaten
2 cups coarsely shredded carrots
2 cups coarsely shredded zucchini
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
9 lasagna noodles
3 cups Spaghetti Sauce
1 lb. Mozzarrella cheese slices
Parmesan Cheese
Cook the lasagne noodles in rapidly boiling, lightly salted water for 25 minutes or until tender. Spray a skillet with nonstick cooking spray and heat over medium heat. Add the mushrooms, peppers, garlic, and onions and cook, stirring until liquid has evaporated.
Mix ricotta cheese and beaten eggs in a bowl. Mix half of the mixture with the shredded carrots and half of the mixture with the shredded zucchini in separate bowls.
Spray a 9x13x2 inch casserole dish with nonstick spray. Layer 3 noodles, the carrot mixture and
1/3 of the spaghetti sauce in the prepared pan. Top with 1/3 of cheese slices. Repeat with another layer of 3 noodles, the zucchini mixture, 1/3 of the spaghetti sauce and 1/3 of the cheese sauce. Top with 3 noodles, the mushroom mixture, the rest of the cheese and the rest of the sauce. Sprinkle with Parmesan cheese and bake at 375 degrees for 25-30 minutes or until bubbly and done.
2 cups sliced fresh mushrooms
1 cup light ricotta cheese
2 eggs, beaten
2 cups coarsely shredded carrots
2 cups coarsely shredded zucchini
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
9 lasagna noodles
3 cups Spaghetti Sauce
1 lb. Mozzarrella cheese slices
Parmesan Cheese
Cook the lasagne noodles in rapidly boiling, lightly salted water for 25 minutes or until tender. Spray a skillet with nonstick cooking spray and heat over medium heat. Add the mushrooms, peppers, garlic, and onions and cook, stirring until liquid has evaporated.
Mix ricotta cheese and beaten eggs in a bowl. Mix half of the mixture with the shredded carrots and half of the mixture with the shredded zucchini in separate bowls.
Spray a 9x13x2 inch casserole dish with nonstick spray. Layer 3 noodles, the carrot mixture and
1/3 of the spaghetti sauce in the prepared pan. Top with 1/3 of cheese slices. Repeat with another layer of 3 noodles, the zucchini mixture, 1/3 of the spaghetti sauce and 1/3 of the cheese sauce. Top with 3 noodles, the mushroom mixture, the rest of the cheese and the rest of the sauce. Sprinkle with Parmesan cheese and bake at 375 degrees for 25-30 minutes or until bubbly and done.
Thursday, August 4, 2011
Artichoke Chicken Lasagna
Artichoke Chicken Lasagna
2/3 cup butter or margarine -- divided
1/3 cup all-purpose flour
1 teaspoon salt -- divided
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
3 cups milk
1 3/4 pounds boneless skinless chicken breasts -- cut into thin strips and halved
2 (14-ounce) cans water-packed artichoke hearts -- drained and quartered
1 teaspoon dried thyme
9 lasagna noodles -- cooked and drained
1 cup grated Parmesan cheese
In a saucepan, melt 1/3 cup butter. Stir in flour, 1/2 teaspoon salt, nutmeg and pepper until smooth. Gradually stir in milk. bring to a boil; cook and stir for 2 minutes or until thickened. In a skillet, cook chicken in remaining butter until juices run clear. Stir in artichokes, thyme and remaining salt; heat through.
In a greased 13-in. x 9-in. baking dish, layer about 1/3 cup white sauce, three noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers.
Top with remaining noodles, sauce and Parmesan cheese. Bake, uncovered, at 350' for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.
Source: "Taste of Home's Holiday & Celebrations Cookbook 2001" Copyright: "2001 Reiman Publications, LLC"
2/3 cup butter or margarine -- divided
1/3 cup all-purpose flour
1 teaspoon salt -- divided
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
3 cups milk
1 3/4 pounds boneless skinless chicken breasts -- cut into thin strips and halved
2 (14-ounce) cans water-packed artichoke hearts -- drained and quartered
1 teaspoon dried thyme
9 lasagna noodles -- cooked and drained
1 cup grated Parmesan cheese
In a saucepan, melt 1/3 cup butter. Stir in flour, 1/2 teaspoon salt, nutmeg and pepper until smooth. Gradually stir in milk. bring to a boil; cook and stir for 2 minutes or until thickened. In a skillet, cook chicken in remaining butter until juices run clear. Stir in artichokes, thyme and remaining salt; heat through.
In a greased 13-in. x 9-in. baking dish, layer about 1/3 cup white sauce, three noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers.
Top with remaining noodles, sauce and Parmesan cheese. Bake, uncovered, at 350' for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.
Source: "Taste of Home's Holiday & Celebrations Cookbook 2001" Copyright: "2001 Reiman Publications, LLC"
Sunday, July 31, 2011
Mom's Lasagna Recipe
Mom's Lasagna Recipe
* 12 Servings
* Prep: 3-1/2 hours
* Bake: 65 min. + standing
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
1 carton (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
Directions
* In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally.
* Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan.
* Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.
* 12 Servings
* Prep: 3-1/2 hours
* Bake: 65 min. + standing
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
1 carton (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
Directions
* In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally.
* Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan.
* Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.
Saturday, July 30, 2011
Hearty Lasagna Recipe
Hearty Lasagna Recipe
* 12 Servings
* Prep: 1-3/4 hours
* Bake: 45 min. + standing
Ingredients
1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) Tomato Sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved
12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
* In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally.
* Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
* In a greased 13-in. x 9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce.
* Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting. Yield: 12 servings.
* 12 Servings
* Prep: 1-3/4 hours
* Bake: 45 min. + standing
Ingredients
1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) Tomato Sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved
12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
* In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally.
* Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
* In a greased 13-in. x 9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce.
* Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting. Yield: 12 servings.
Sunday, July 24, 2011
Taco Fiesta Chicken Lasagna
Taco Fiesta Chicken Lasagna
2 cans (14 1/2 ounce size) diced tomatoes with mild green chilies, undrained
1/2 cup thick and chunky salsa
3 cups cubed cooked chicken
1 can (16 ounce size) refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped green onions
1/4 cup sliced ripe olives, if desired
1/4 cup chopped fresh cilantro
Directions:
Spray a 15x12 inch sheet of foil and a 13x9 inch glass baking dish with cooking spray.
In large bowl, mix tomatoes, salsa and chicken.
In medium bowl, mix refried beans and sour cream.
Spread about 1 1/4 cups chicken mixture in bottom of baking dish.
Top with 4 uncooked noodles, breaking to fit if necessary.
Spread with half of bean mixture and 1 1/2 cups chicken mixture.
Sprinkle with 1 cup of the cheese, and half of the onions and olives.
Repeat noodle, bean, chicken and cheese layers once.
Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.)
Cover with foil and refrigerate at least 8 hours or overnight.
Heat oven to 350F.
Bake covered lasagna 50 minutes.
Uncover baking dish and bake 18 to 22 minutes longer or until bubbly and thoroughly heated.
Let stand 10 minutes before serving.Sprinkle with cilantro.
If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
NOTE:If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.
2 cans (14 1/2 ounce size) diced tomatoes with mild green chilies, undrained
1/2 cup thick and chunky salsa
3 cups cubed cooked chicken
1 can (16 ounce size) refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped green onions
1/4 cup sliced ripe olives, if desired
1/4 cup chopped fresh cilantro
Directions:
Spray a 15x12 inch sheet of foil and a 13x9 inch glass baking dish with cooking spray.
In large bowl, mix tomatoes, salsa and chicken.
In medium bowl, mix refried beans and sour cream.
Spread about 1 1/4 cups chicken mixture in bottom of baking dish.
Top with 4 uncooked noodles, breaking to fit if necessary.
Spread with half of bean mixture and 1 1/2 cups chicken mixture.
Sprinkle with 1 cup of the cheese, and half of the onions and olives.
Repeat noodle, bean, chicken and cheese layers once.
Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.)
Cover with foil and refrigerate at least 8 hours or overnight.
Heat oven to 350F.
Bake covered lasagna 50 minutes.
Uncover baking dish and bake 18 to 22 minutes longer or until bubbly and thoroughly heated.
Let stand 10 minutes before serving.Sprinkle with cilantro.
If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
NOTE:If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.
Alaska Salmon and Grilled Vegetable Lasagna
Alaska Salmon and Grilled Vegetable Lasagna
1 14 3/4 ounce can Alaska salmon -- drained and flaked
1 pound lasagna noodles -- cooked
2 26 ounce jars marinara sauce
1/2 teaspoon garlic -- minced
2 teaspoons fennel seed -- slightly crushed
2 tablespoons fresh basil -- chopped
1 eggplant -- sliced lengthwise
1 zucchini -- sliced
1 red bell pepper -- sliced
1/2 red onion -- sliced
1 pound Mozzarella, Provolone, Cheddar cheese or combination -- grated
Olive oil
Salt and pepper -- to taste
Preheat oven to 350ºF. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.
Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed.
Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagna can be placed in either the refrigerator or freezer for later use.
Place the lasagna in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagna is completely heated through. Remove from oven, let stand 10 to 15 minutes.
Frozen lasagna should be cooked at 325 F for 60 to 90 minutes.
Makes 6-8 servings.
Source:"Alaska Seafood Marketing Institute"
1 14 3/4 ounce can Alaska salmon -- drained and flaked
1 pound lasagna noodles -- cooked
2 26 ounce jars marinara sauce
1/2 teaspoon garlic -- minced
2 teaspoons fennel seed -- slightly crushed
2 tablespoons fresh basil -- chopped
1 eggplant -- sliced lengthwise
1 zucchini -- sliced
1 red bell pepper -- sliced
1/2 red onion -- sliced
1 pound Mozzarella, Provolone, Cheddar cheese or combination -- grated
Olive oil
Salt and pepper -- to taste
Preheat oven to 350ºF. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.
Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed.
Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagna can be placed in either the refrigerator or freezer for later use.
Place the lasagna in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagna is completely heated through. Remove from oven, let stand 10 to 15 minutes.
Frozen lasagna should be cooked at 325 F for 60 to 90 minutes.
Makes 6-8 servings.
Source:"Alaska Seafood Marketing Institute"
Saturday, July 23, 2011
Chili Lasagna
Chili Lasagna
6 to 8 servings
9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 350°F.
Coat a 9" x 13" baking dish with nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups
Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper and mix well.
Spread 3/4 cup chili over the bottom of the baking dish.
Place 3 lasagna noodles over the chili.
Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
Place 3 noodles over the chili then top with the remaining cheese mixture.
Place the 3 remaining noodles over the cheese mixture then top with the remaining chili.
Cover tightly with aluminum foil.
Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
Bake for 10 more minutes.
Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving.
OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
6 to 8 servings
9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 350°F.
Coat a 9" x 13" baking dish with nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups
Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper and mix well.
Spread 3/4 cup chili over the bottom of the baking dish.
Place 3 lasagna noodles over the chili.
Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
Place 3 noodles over the chili then top with the remaining cheese mixture.
Place the 3 remaining noodles over the cheese mixture then top with the remaining chili.
Cover tightly with aluminum foil.
Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
Bake for 10 more minutes.
Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving.
OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
Classic Lasagna
Classic Lasagna
* 12 Servings
* Prep: 45 min.
* Bake: 55 min. + standing
Ingredients
1/2 pound bulk Italian sausage
1/2 pound ground beef
1-1/2 cups chopped onion
1 cup chopped carrot
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 cans (28 ounces each)Diced Tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
2 cartons (15 ounces each) ricotta cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
* In a large saucepan, cook the sausage, beef, onion, carrot, garlic and pepper flakes over medium heat until meat is no longer pink; drain.
* Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.
* In a small bowl, combine ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.
* In a greased 13-in. x 9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan.
* Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer. Let stand 15 minutes before serving. Yield: 12 servings.
* 12 Servings
* Prep: 45 min.
* Bake: 55 min. + standing
Ingredients
1/2 pound bulk Italian sausage
1/2 pound ground beef
1-1/2 cups chopped onion
1 cup chopped carrot
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 cans (28 ounces each)Diced Tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
2 cartons (15 ounces each) ricotta cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
* In a large saucepan, cook the sausage, beef, onion, carrot, garlic and pepper flakes over medium heat until meat is no longer pink; drain.
* Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.
* In a small bowl, combine ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.
* In a greased 13-in. x 9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan.
* Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer. Let stand 15 minutes before serving. Yield: 12 servings.
Dad's Favorite Lasagna
Dad's Favorite Lasagna
1 box lasagna noodles
2 lbs. hamburger
1 pouch of onion soup mix
2 large bags shredded cheddar cheese
2 large cans or jars of your favorite spaghetti sauce
Cook noodles according to package. Brown hamburger with dry onion soup mix. Drain well. Add spaghetti sauce to meat. Grease a 13 x9 pan. Place a layer of noodles slightly overlapping to cover bottom of pan. Place 1/2 of the meat mixture on top. Spread a layer of cheese on top of this. Repeat this layer one more time. For top layer, layer of noodles, cover this layer completely to edge of pan, covering the noodles completely so they won't burn in the oven. Preheat oven to 350 degrees. Bake lasagna for about 30 minutes uncovered or until cheese is completely melted and slightly browned.
Note: this can also be made ahead of time and kept in fridge. It also freezes well.
1 box lasagna noodles
2 lbs. hamburger
1 pouch of onion soup mix
2 large bags shredded cheddar cheese
2 large cans or jars of your favorite spaghetti sauce
Cook noodles according to package. Brown hamburger with dry onion soup mix. Drain well. Add spaghetti sauce to meat. Grease a 13 x9 pan. Place a layer of noodles slightly overlapping to cover bottom of pan. Place 1/2 of the meat mixture on top. Spread a layer of cheese on top of this. Repeat this layer one more time. For top layer, layer of noodles, cover this layer completely to edge of pan, covering the noodles completely so they won't burn in the oven. Preheat oven to 350 degrees. Bake lasagna for about 30 minutes uncovered or until cheese is completely melted and slightly browned.
Note: this can also be made ahead of time and kept in fridge. It also freezes well.
Friday, July 22, 2011
Riviera Lasagna Fantasy
Riviera Lasagna Fantasy
8 lasagna noodles
6 ounces canned tuna
2 green onions
2 cloves garlic
14 ounces cottage cheese
2 eggs
5-1/2 ounces grated Parmesan cheese
3 bunches parsley
Salt
Oil
Cook lasagna noodles in hot salted water, drop briefly into cold water, then arrange on a clean kitchen towel to dry. Slice green onions into thin rings.
Chop the garlic. Drain and flake the tuna, add green onions, garlic, parsley, cottage cheese, eggs, 3-1/2 ounces Parmesan cheese, and salt. Top each lasagna noodle with the tuna mixture and roll up. Slice each roll into 2-3 parts. Arrange vertically in a greased heatproof casserole and sprinkle with remaining Parmesan cheese. Bake for 10-15 minutes at 350 degrees.
8 lasagna noodles
6 ounces canned tuna
2 green onions
2 cloves garlic
14 ounces cottage cheese
2 eggs
5-1/2 ounces grated Parmesan cheese
3 bunches parsley
Salt
Oil
Cook lasagna noodles in hot salted water, drop briefly into cold water, then arrange on a clean kitchen towel to dry. Slice green onions into thin rings.
Chop the garlic. Drain and flake the tuna, add green onions, garlic, parsley, cottage cheese, eggs, 3-1/2 ounces Parmesan cheese, and salt. Top each lasagna noodle with the tuna mixture and roll up. Slice each roll into 2-3 parts. Arrange vertically in a greased heatproof casserole and sprinkle with remaining Parmesan cheese. Bake for 10-15 minutes at 350 degrees.
Creamy Seafood Lasagna
Creamy Seafood Lasagna
Book: Betty Crocker's Cookbook, 9th Edition
Makes 8 servings
When choosing your cheese for this lasagna, it's best to select regular or part-skim ricotta. Creamed cottage cheese, which is not as dry as ricotta, will thin the cheese sauce and make the lasagna a bit soupy.
12 uncooked lasagna noodles (12 ounces)
1/4 cup butter or stick margarine
2 cloves garlic, finely chopped
2/3 cup all-purpose flour
2 cups milk
1 1/2 cups chicken broth
1/4 cup dry sherry or chicken broth
2 cups shredded mozzarella cheese (8 ounces)
8 medium green onions, sliced (1/2 cup)
1 tablespoon chopped fresh or 1 tsp dried basil leaves
1/4 teaspoon pepper
1 (8-ounce) package frozen salad-style imitation crabmeat, thawed and chopped
1 (4-ounce) package frozen cooked salad shrimp, thawed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1. Heat oven to 350'. Cook noodles as directed on package.
2. While noodles are cooking, melt butter in 3-quart saucepan over low heat. Stir in garlic and flour. Cook and stir 1 minute; remove from heat. Stir in milk, broth and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir mozzarella cheese, onions, basil and pepper into sauce. Cook over low heat, stirring constantly, until cheese is melted.
4. Drain noodles. Spread 1 cup of the cheese sauce in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles. Spread half of the crabmeat and shrimp over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread ricotta cheese over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread with remaining crabmeat, shrimp and cheese sauce.
5. Bake uncovered 35 to 40 minutes or until hot in center. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
Book: Betty Crocker's Cookbook, 9th Edition
Makes 8 servings
When choosing your cheese for this lasagna, it's best to select regular or part-skim ricotta. Creamed cottage cheese, which is not as dry as ricotta, will thin the cheese sauce and make the lasagna a bit soupy.
12 uncooked lasagna noodles (12 ounces)
1/4 cup butter or stick margarine
2 cloves garlic, finely chopped
2/3 cup all-purpose flour
2 cups milk
1 1/2 cups chicken broth
1/4 cup dry sherry or chicken broth
2 cups shredded mozzarella cheese (8 ounces)
8 medium green onions, sliced (1/2 cup)
1 tablespoon chopped fresh or 1 tsp dried basil leaves
1/4 teaspoon pepper
1 (8-ounce) package frozen salad-style imitation crabmeat, thawed and chopped
1 (4-ounce) package frozen cooked salad shrimp, thawed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1. Heat oven to 350'. Cook noodles as directed on package.
2. While noodles are cooking, melt butter in 3-quart saucepan over low heat. Stir in garlic and flour. Cook and stir 1 minute; remove from heat. Stir in milk, broth and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir mozzarella cheese, onions, basil and pepper into sauce. Cook over low heat, stirring constantly, until cheese is melted.
4. Drain noodles. Spread 1 cup of the cheese sauce in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles. Spread half of the crabmeat and shrimp over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread ricotta cheese over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread with remaining crabmeat, shrimp and cheese sauce.
5. Bake uncovered 35 to 40 minutes or until hot in center. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
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