Mex Lasagna Recipe
Ingredients:
1 pound of hot-style sausage
16 ounces of salsa
1 & 1/2 tsps dry flaked parsley
2 & 1/2 c of shredded cheese (Mozzarella)
1 & 1/2 tsps of seasoning
15 ounces of hormel-chile beans
3/4 c of Parmesan
1 & 1/2 c of cottage-cheese
9 pcs cooked lasagna sheets
Vegetable-cooking spray
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. Combine the chili, sausage, salsa, seasoning & Parmesan in mixing bowl, blend well.
Separately combine flaked parsley & cottage-cheese. Spray the bake dish w/ cooking spray. Arrange a layer of noodles, cottage-cheese, sausage mixture then Mozzarella. Repeat layering thrice.
Have lasagna baked for 25-30 mins ’til heated through. Allow to cool for 10 mins prior to serving.
>> Mex Lasagna Recipe
Live-Well: Brunch Lasagna Recipe
Ingredients:
1 tsp oil (vegetable or canola)
1 pc of onion (small); chopped
3 c of mushrooms; cut up
1 clove of garlic; minced
2 Tbsps of fresh crumbs (bread)
1 bell pepper (sweet green or red); chopped
a tsp of oregano or basil (dried)
1/2 tsp of salt
2 Tbsps of flour (all-purpose)
1/2 tsp of pepper
4 pcs of lasagna pasta noodles
2 packs broccoli (10 ozs); frozen & thawed
1.5 c of milk (1%PRCTG%)
1 c of cheese (mozzarella, part-skim); shredded
1.5 c of ricotta or Dutch cheese
1/4 c of parsley (fresh); chopped finely
1 pc egg
2 Tbsps of parmesan; (grated fresh)
Instructions:
In a large non-stick skillet or pan, heat the oil on mid-high heat; add onions, mushrooms, bell pepper and garlic, constantly stirring for 5 mins or ’til softened. Then sprinkle the flour on the vegetables; stirring to thoroughly coat. Add in salt, pepper and basil. Stir gradually into 3/4 c of milk and cook while stirring constantly for around 10 mins or ’til the sauce becomes thick and smooth.
Stir parsley and broccoli in and set it aside. Divide noodles into two; set it aside. Blend Dutch cheese, rest of milk and egg in a blender or processor ’til smooth; then spread 1/3 of mixture into a greased 8″glass dish (square).
Spread w/ 1/2 broccoli mix, cover w/ four noodle-halves. Spread w/ half the left Dutch cheese mix then 1/2 of mozzarella and cover w/ the last of noodles. Next, spread w/ the last Dutch cheese mix and mozzarella. Lastly, top w/ remaining broccoli mix.
Cover dish and chill for 8 hrs up to 16 hrs. Afterwards, combine the Parmesan with crumbs and sprinkle on topmost layer. Bake, w/o cover, for 10 mins in 375 degrees F or 190 degrees C before lasagna is served. Good for 6.
>> Live-Well: Brunch Lasagna Recipe
Luigi’s Lasagna Al Forno Recipe
Ingredients:
1/2 chopped onion
1 celery stalk; sliced thinly
1/4 c oil (olive)
Pepper
Sugar1/2 c of wine (red)
Salt
2 c of milk
1/2 tsp of pepper (white)
3/4 pound of lasagna sheets
1/4-1/3 lbs of thinly-sliced cheese (Mozzarella)
15 ounces of cheese (Ricotta)
4 Tbsps of flour (all-purpose)
Nutmeg
1/2 tsp of salt
4 Tbsps of butter (unsalted)
Redpepper flakes
2 cans of tomatoes (plum, 28 oz each); drained
4 garlic cloves; sliced
1 peeled carrot; sliced thinly
Instructions:
For the sauce: You saute carrot, onions, garlic & celery in oil ’til all are golden. You add tomatoes, then mash them once added. Allow mixture to boil. Simmer it over low-heat w/o cover for 60 mins.
You then add pepper, salt, flaked pepper & sugar. Continue cooking for 30 more mins w/ cover. Twenty minutes before cooking is done, you add red wine.
For your bechamel sauce: Have milk simmered in saucepan. You melt butter separately then add into flour. Then cook butter-flour mixture for 2 mins. Remove saucepan from heat then pour in heated milk, whisk constantly while adding.
Put saucepan back to fire then cook at low-heat, whisk often for 5-10 mins or ’til sauce achieves a medium-thick consistency. Add nutmeg, pepper & salt.
You cook your lasagna sheets in boiling salted water w/ some oil ’til al-dente then drain.
Spoon some tomato-sauce into 9×13-inch bake dish enough to have pan’s bottom covered. Top w/ lasagna layer then w/ tomato-sauce again.
Pour over 1/3 of ricotta then 1/3 of bechamel-sauce. Have it covered w/ tomato-sauce layer then 1/3 ricotta & 1/3 of bechamel-sauce. Repeat layers ending w/ slices of Mozzarella.
Have lasagna baked at 375 degrees F for half an hour. Remove bake pan from oven then sprinkle w/ some Parmesan as desired.
>> Luigi’s Lasagna Al Forno Recipe
Mexican Lasagna Recipe 2
Ingredients:
Half box of lasagna sheets
1 c of chunky-style salsa
1 c of shredded Cheddar cheese
A can of fat-free beans (refried)
1 c of fat-free cottage cheese
Instructions:
Follow package instructions in cooking noodles, rinse & drain. Combine salsa & beans in saucepan placed over mid-heat ’til mixture turns runny. Pour some bean-mix into bottom part of square bake dish.
Arrange 4-5 noodle sheets over dish then spread one-half of bean-salsa mixture above the noodles. You top 1/ one-half cottage-cheese and a little bit of cheddar. Repeat layers. Have lasagna baked at three hundred fifty degrees for about 30 mins ’til bubbly.
>> Mexican Lasagna Recipe 2
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
New Vegetable Lasagna Recipe
Ingredients:
1 pack of spinach: thawed, chopped, drained
12 ounces of cottage-cheese
2 tsps of oil (olive)
2 beaten eggwhites
2 centiliters of minced garlic
3/4 c of onions; minced
1 c of mushrooms; sliced
2 cans of tomatoes; drained, chopped
2 tsps of basil (dry)
1/4 c of fresh parsley; minced
1/4 c of burgundy
1/4 c of tomato-paste
1 & 1/2 tsp of dry oregano
1/2 tsp of pepper
1 tsp of dark-brown sugar
1/4 tsp of salt
1/2 tsp of pepper
5 c of thinly-sliced zucchini
6 sheets of uncooked lasagna
5 ounces of shredded Mozzarella (part-skimmed milk)
2 Tbsps of Parmesan; grated
Instructions:
Press the spinach in between paper-towels. Combine the eggwhites, cottage-cheese & spinach in bowl, mixing well then set it aside.
Grease a non-aluminum saucepan w/ cooking-oil then placed over mid-heat. Have oil heated then saute the onions for 3 mins ’til tender.
You add the garlic & mushrooms then saute for 2 mins. Add the parsley, tomatoes, wine, pepper, tomato-paste, salt, oregano, basil & sugar, mix well. Allow to simmer w/o cover for about 30 mins. Remove saucepan ftom the heat then set mixture aside.
Spray one 12×8x2-inch bake dish w/ cooking-spray. Spoon 1/3 tomato-mixture into bake dish then layer lengthwise three lasagna sheets. Top w/ 1 & 1/4 cup of spinach-mixture. Top w/ 2 & 1/2 cup of zucchini then sprinkle w/ 1/2 cup Mozzarella. Then repeat layering ending w/ tomato-mixture. Have it covered & refrigerated for nie hours.
Have it baked w/o cover at three hundred fifty degrees Fahrenheit for 90 mins. Remove cover then sprinkle w/ 1/4 cup Mozzarella and Parmesan. Allow to cool for 5 mins prior to serving.
>> New Vegetable Lasagna Recipe
Mega Lasagna Recipe
Ingredients:
3 pcs of medium potatoes (sweet)
1 tsp of basil; chopped
1 garlic clove; minced
8 ounces of shredded Mozzarella cheese (non-fat)
3 Tbsps of wheat-germ
32 ounces of spaghetti-sauce
1/4 c of parsley; chopped
1 c of non-fat ricotta-cheese
1 pound of spinach (fresh)
9 ounces of firmed tofu
Instructions:
Have the tomatoes peeled. Steam spinach lightly, drain then set them aside. For the filling: Have your tofu drained slightly. Place in processor w/ ricotta then pulse ’til smooth. Then transfer this into bowl then add basil, oregano, parsley & garlic, blend well.
Spread some sauce into bottom of 9×13-inch bake pan. Cover w/ sliced potato layer then pour over one-half of tofu-ricotta mix. over w/ 1/3 sauce & sprinkle w/ 1/2 Mozzarella. Cover w/ spinach. Repeat layers ending w/ sauce. Have it sprinkled w/ wheatgerm.
Have lasagna baked at 374 degrees F for 45 mins. Cool for 10 mins before you serve.
>> Mega Lasagna Recipe
Apple Lasagna Recipe
Ingredients:
2 c of shredded cheese (Cheddar)
1 slightly beaten egg
1 tsp of extract (almond)
8 cooked lasagna-noodles
1/3 c of packed brown-sugar plus 6 Tbsps
1/2 tsp of cinnamon (ground)
1 c of cheese (Ricotta)
3 Tbsps of margarine
1/4 c of sugar
2 cans of apple-pie filling (20 ounces)
6 Tbsps of flour (all-purpose)
1/4 c of instant oats
A dabs of nutmeg
1 c of dairy sourcream
Instructions:
Combine the cheese, sugar, extract and egg together in medium-sized bowl then blend thoroughly. Spread a can of apple-pie filling at bottom-part of a grease 13×9-inch pan. You layer half of noodles all over the filling and then carefully spread cheese-mixture over your noodles, place remaining of noodles on top and then the apple-pie filling.
You combine nutmeg, cinnamon, oats, flour and 6 Tbsps of brown-sugar in small-sized bowl. Then blend the margarine in ’til mixture is crumbly.
You sprinkle w/ apple-pie filling all over. Have it baked for 45 mins at 350 degrees F. Cool for 15 mins.
Blend 1/3 c brown-sugar and sourcream ’til smoothened. cover & refrigerate. Cut the lasagna evenly into squares then garnish w/ sourcream mixture.
>> Apple Lasagna 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
Margaret’s Lasagna Recipe
Ingredients:
1 pound of beef (ground)
1/2 tsp of salt
3 cans of tomato-paste (6 oz each)
3 c of cottage-cheese
1/2 tsp of salt
1/8 c of flaked parsley plus 1 Tbsp
1 & 1/2 pounds of grated cheese (Mozzarella)
1/2 c of cheese (Parmesan)
1/2 tsp of pepper
2 slightly-beaten eggs
1 pack of lasagna sheets (10 ounces)
1 pound of canned tomatoes; diced
Instructions:
Cook the beef in skillet ’til browned. Drain excess oil off then wash meat w/ warmed water. You add the flakes parsley, tomatoes, tomato-paste & salt. Simmer w/o cover for half a hour. Separately combine eggs, cottage-cheese, Parmesan & seasonings. Mix w/ meat-sauce.
Pour one-half of prepared mixture into 9×13 bake pan over one noodle layer. Cover w/ one-half Mozzarella. Repeat the layers.
Have lasagna baked at three hundred seventy-five degrees Fahrenheit for about 30 to 45 mins. Allow to cool prior to serving.
>> Margaret’s Lasagna Recipe
Olive Garden Florentine Lasagna Recipe
Ingredients:
1 pound of spinach (fresh)
1 c of chopped onions
2 Tbsps of oil (olive)
1 pound of chopped mushrooms
1 garlic clove minced
3 c of ricotta-cheese
1 large egg
1 & 2/3 c of Parmesan (divided) plus extra
1/2 tsp of salt
3/4 tsp of dry basil
1/2 tsp of pepper (black)
3/4 tsp of oregano
4 & 1/2 c of shredded cheese (Mozzarella)
16 sheets of lasagna
Tomato sauce
Cream sauce
Instructions:
Have the spinach steamed ’til tender squeeze out extra liquid then coarsely chop. Cook garlic, onions & mushrooms in skillet ’til tender, pour of extra fat then cool. COmbine 2/3 c of Parmesan, Ricotta, salt, egg, basil, oregano & pepper in mixing bowl.
You add spinach & onion-mushroom mixture then mix thoroughly on low-speed ’til blended well. Follow package instructions in cooking lasagna noodles, rinse them under running water then drain well. Arrange 4 lasagna sheets in greased 9×13″ bake pan, each slightly overlapping.
Top w/ 2 cups of spinach-filling then sprinkle w/ 1 & 1/2 c of cheese then 1/3 cup shredded Parmesan. Then repeat layers twice. Pour over tomato sauce & cream-sauce all over the top then cover dish w/ foil.
Bake in preheated oven (350 degrees Fahrenheit) for 60 mins. Remove dish from he oven then stand for 30 mins prior to slicing. Sprinkle w/ extra shredded Parmesan.
>> Olive Garden Florentine Lasagna Recipe