Lasagna Roll Ups Recipe
Ingredients:
8 pcs of lasagna pasta noodles
1.5 c of cheese (mozzarella); shredded
1/4 c of cheese (parmesan); grated fresh
6 c of spaghetti sauce (homemade or commercial)
Instructions:
Cook noodles as stated in package instructions. Drain well, rinse w/ cold water then set it aside. Inside a greased 11 by 7-inch baking pan, spread 3/4 c of sauce in the bottom. Spread approximately 1/2 c of sauce over each noodle.
Roll up every noodle thoroughly then place on the baking pan; seam facing down. Top w/ the remaining spaghetti sauce and cover. Bake over 350 degrees F for about 45 mains or ’till bubbly and hot.
Uncover then sprinkle the top w/ parmesan and mozzarella. Bake for 5 to 10 mains more or ’till cheese has melted and the top turns light brown. Serves 4 – 6.
>> Lasagna Roll Ups Recipe
Cheese & Vegetable Lasagna Recipe
Ingredients:
2 c of cheese (ricotta, 1lb)
1/4 c of parsley (fresh); chopped
1/4 c of scallions (fresh); chopped
1/4 c of cheese (parmesan)
1 pc egg
1 Tbsp of oil (vegetable)
2 garlic cloves
1 onion (large); chopped
2 c of mushrooms; sliced
1.5 c of zucchini; chopped
a dash of pepper (ground)
1 tsp of basil (dried)
1/2 tsp of oregano (dried)
2 packs of tomato sauce (any flavor, 26 ozs)
1 pack of lasagna pasta noodles (1 lb)
2 c of cheese (mozzarella, 1/2 lb); grated
1 c of cheese (cheddar, 1/4 lb); grated
Instructions:
Combine the ricotta with scallions, egg, parsley and parmesan. In a pan, saute onion and garlic in a Tbsp of oil ’til tender. Add in mushrooms, zucchini, pepper, basil and oregano. Stir and cook ’til crisp-tender.
Add in 2 c of tomato sauce then simmer for 5 mins. Cook the pasta noodles (16 pcs) as stated in the package instructions. When the noodles become almost done, drain and immerse them in cool water; then drain one more time.
In a 9 by 13-inch greased baking pan, assemble by pouring in 1.5 c of tomato sauce. Lay 4 noodles flat over the sauce, spread half of the vegetable tomato mixture then sprinkle w/ 1 c of mozzarella. Repeat earlier procedure w/ another layer containing 4 noodles, the remaining vegetable tomato mixture along w/ 1 c of mozzarella.
Top w/ the remaining noodles, the last 1.5 c of tomato sauce then finally w/ grated cheddar. Bake (350 degrees F) for approximately 45 mins or ’til sauce will start to bubble. Serves 8.
>> Cheese & Vegetable Lasagna Recipe
Lasagna Recipe 8
Ingredients:
1/2 pound of lasagna pasta noodles; cooked
8 ozs of sour cream
24 ozs of Ragu (plain)
16 ozs of cheese (ricotta)
4 ozs of cheese (cheddar); grated
18 ozs of cheese (mozzarella); grated
16 ozs of Dutch cheese
Instructions:
Spread a think coat of Ragu in base of baking pan (9 by 13-inch). In a bowl,
mix sour cream, Dutch cheese and ricotta; blend well. Meanwhile, in a separate bowl, mix dry mozzarella and cheddar cheese.
Layer three noodles in pan, half of first cheese mix (moist), a third of second cheese mix (dry mozzarella and cheddar), and a third of Ragu. Repeat procedure starting from the noodles. Then for 3rd layer, put three noodles, the remaining sauce (Ragu) and the remaining dry cheeses mixture.
Cover then bake over 350 degrees F for one and a half hours. If preferred, uncover for last fifteen mins. Remove pan from the oven, let it sit approximately 15 mins before it is served. Serves 12.
>> Lasagna Recipe 8
Cheese Lasagna Recipe
Ingredients:
6 ozs lasagna pasta noodles (whole wheat or enriched)
1/2 c of tomato sauce
3 Tbsps cheese (parmesan)
1.5 c of pot cheese
1 c of pepper, mushrooms, and onions; chopped & mixed together
3 ozs of cheese (mozzarella); shredded
2 pcs eggs
Instructions:
Boil noodles ’til tender and drain them. Set noodles aside. To create red pasta sauce, mix tomato sauce w/ onions, mushrooms and pepper. Combine parmesan, pot cheese and egg in another bowl. Preheat the oven (350 degrees F).
In an 8 x 8-inch pan, layer 1/2 of pasta noodles, spread the parmesan and pot cheese mix, then add the shredded mozzarella. Next, top w/ red pasta sauce, layer the remaining noodles then sprinkle w/ parmesan. Bake in preheated oven for approximately 25 mins. Makes 3 servings
>> Cheese Lasagna Recipe
American Lasagna Recipe
Ingredients:
2 & 1/4 pound of lean beef (ground)
3/4 tsp of garlic seasoning
3/8 tsp of crushed red-pepper
3 Tbsps of flaked parsley
24 ounces of tomato-sauce
3 beaten eggs (large)
3 pounds of cooked lasagna-noodles
3/4 c of cheese (Parmesan)
1/3 c of onion; minced
4 tsps of salt
1 Tbsp of oregano
2 & 1/4 c of heated water
18 ounces of tomato-sauce
3 pounds of cream-style cottage cheese
12 ounces of processed cheese (Cheddar); shredded
Instructions:
Line 4 bake pans (8×8x2″) w/ heat-resistant wrap. Provide an allowance for folding over its top.Allocate 1/4 of your recipe for 1 pan. Crumble the beef then cook ’til browned lightly. Stir the onions in. Cook ’til onion becomes tender. You drain excess fat off then add the tomato-sauce & paste, seasonings & water. Let it simmer slowly for about 5 mins, stir occasionally.
Blend the eggs w/ cottage-cheese in separate bowl. In every pan, you spread one single layer of meat mix then add one layer of noodles, meat mix, cheese mix, processed- cheese & Parmesan. Repeat the layers ’til all of ingredients consumed. Pack this dish tightly in order to minimize air-pockets.
For serving: Preheat the oven into 400 degrees F. Have the wrapper removed. Have it baked for about 30 mins or ’til sauce is bubbly. For Freezing: Cool it for about 30 mins at room-temp. Completely wrap the dish w/ heat-resistant wrap. Put the wrap edges together & fold it many times.
Fold wrapper ends over then seal w/ freezer-tape. Label accordingly. Freeze food for 10 to 12 hrs before you remove them from pans.
>> American Lasagna Recipe
Chicken Cheese Lasagna Recipe
Ingredients:
10 pcs noodles
1/4 c of margarine; melted
1/2 tsp of oregano
2 garlic cloves; crushed
1 tsp of salt
1/2 c of flour (unbleached)
2 c of milk (skim, at room-temperature)
1 tsp of basil
2 c of broth (chicken)
1 c of cheese (mozzarella); shredded
1 pack of pot cheese (fat-free, 16 oz)
1 c of cheese (parmesan)
2 packs of spinach (10 ozs); chopped
1/2 c of onions; chopped
2 c of chicken; cut up & cooked
1/4 tsp of pepper (white)
Instructions:
Preheat the oven (350 degrees F). In a saucepan, melt margarine on low stove heat and add the garlic; put in salt and flour. Cook w/ constant stirring ’til mixture is bubbly and then remove pan from the heat. Blend in broth and milk.
Heat ’til mixture boils while constantly stirring. Boil one more time then stir for 1 min. Blend in 1/2 c of Parmesan, oregano, basil, onion, pepper and mozzarella. On low stove heat, cook ’til mozzarella melts while constantly stirring.
Pour in 1.5 c of cheese mixture on a rectangular baking pan and spread evenly. Top w/ 4 uncooked noodles, overlapping when necessary. Then, spread 1/2 of pot cheese on top of noodles. Do the same procedure w/ 1/4 of cheese mixture, 4 uncooked noodles, together with the remaining pot cheese.
Next, top w/ chicken and chopped spinach. Spread 1/4 of cheese mixture, layer the last pcs of noodles then top w/ whatever is left of cheese mixture. To finish, sprinkle w/ 1/2 c of Parmesan. Without covering the pan, bake for 35 – 40 mins ’til noodles become cooked.
Servings: 12
>> Chicken Cheese Lasagna