Cheesepestolasagna Food

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CHEESE LASAGNA



Cheese Lasagna image

An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.

Provided by MOLSON7

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package lasagna noodles
4 cups ricotta cheese
¼ cup grated Parmesan cheese
4 eggs
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
1 (32 ounce) jar spaghetti sauce
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
  • In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
  • In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
  • Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
  • Bake 45 minutes, or until cheese is bubbly and top is golden.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g

CHEESY LASAGNA



Cheesy Lasagna image

The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
3 cans (6 ounces each) tomato paste
3/4 cup water
2 tablespoons brown sugar
3 to 4 teaspoons dried oregano
1 tablespoon cider vinegar
1/4 teaspoon garlic powder
9 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
2 cups shredded Monterey Jack cheese
8 ounces sliced provolone cheese
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 368 calories, Fat 20g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

CHEESE & PESTO LASAGNA



Cheese & Pesto Lasagna image

A tasty cheese lasagna that comes out surprisingly light. Don't leave out the pesto; it's wonderful with the tomato sauce. Because we eat a lot of pasta at home, I usually have homemade sauce and pesto on hand, but packaged will work great here, too. Any finely shredded vegetables can replace the zucchini, such as eggplant, carrots, spinach or mushrooms. Freezes well.

Provided by Kirby

Categories     European

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups marinara sauce
2 cups vegetable stock
2 tablespoons olive oil
1 red onion
2 yellow zucchini
2 green zucchini
12 ounces mozzarella cheese
2 cups ricotta cheese
2 eggs
1/4 cup basil pesto
8 -10 ounces dry lasagna noodles
1/4 cup parmesan cheese

Steps:

  • Preheat oven at 350°F.
  • Saute finely chopped onion in 2 Tbl. olive oil.
  • Add shredded zucchinis into pan and saute until soft.
  • Salt and pepper lightly.
  • Add 1 cup of stock to vegetables.
  • Set aside 4 oz. of mozzarella.
  • Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
  • Fold 1/4 cup of basil pesto in ricotta mixture.
  • Heat marina sauce in sauce pan.
  • Add 1 cup of stock, and turn off heat.
  • Cover bottom of 9x13 pan with tomato sauce.
  • Place first layer of uncooked lasagna noodles on bottom of pan.
  • Cover with thin layer of sauce.
  • Layer one third of the cheese mixture, followed by one third of vegetable mixture.
  • Save about 1/3 cup of ricotta mixture to dollop on top layer.
  • Continue until last layer of noodles is placed.
  • Cover with sauce and any remaining liquid.
  • Dollop with remaining ricotta.
  • Bake for 45 minutes.
  • Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.

PHILLY CHEESESTEAK LASAGNA



Philly Cheesesteak Lasagna image

I love my Philly cheesesteak sandwiches with marinara, so I thought I'd try making lasagna! It turned out fantastic! Note that you do not have to boil your noodles for lasagna. Just let them soak in hot tap water for at least 20 minutes.

Provided by Lili Zimmermann

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 2h40m

Yield 12

Number Of Ingredients 17

2 pounds flank steak
2 onions, sliced
2 green bell peppers, sliced
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
salt and ground black pepper to taste
12 lasagna noodles
cooking spray
2 (24 ounce) jars spaghetti sauce
1 teaspoon garlic powder
1 (16 ounce) container ricotta cheese
1 (8 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 egg, beaten
¼ cup chopped fresh parsley
2 (8 ounce) packages shredded provolone cheese

Steps:

  • Combine flank steak, onions, green bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place lasagna noodles in a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain in a colander. Grease baking dish with cooking spray.
  • Transfer steak to a large baking sheet. Arrange onions, green bell peppers, and mushrooms around steak. Discard marinade.
  • Bake steak in the preheated oven until starting to brown, 15 to 20 minutes. Turn on broiler; broil until steak darkens, about 5 minutes. When cool enough to handle, slice the steak into thin pieces.
  • Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in the sliced flank steak. Add onions, green bell peppers, and mushrooms. Remove from heat.
  • Mix ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and parsley together in a bowl.
  • Spread 2 cups of the sauce mixture in the bottom of the baking dish. Top with 4 lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups of the sauce mixture, and 1/3 of the provolone cheese. Repeat layers twice. Sprinkle remaining mozzarella cheese on top. Cover baking dish with greased aluminum foil.
  • Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.

Nutrition Facts : Calories 569.8 calories, Carbohydrate 42.2 g, Cholesterol 94.2 mg, Fat 28.8 g, Fiber 5 g, Protein 35.7 g, SaturatedFat 14.4 g, Sodium 1078.8 mg, Sugar 14 g

BEEF AND CHEESE LASAGNA



Beef and Cheese Lasagna image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings (plus enough meat sauce for 2 more meals)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3 pounds lean ground beef or ground turkey
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
3 (28-ounce) cans diced tomatoes
1 (14-ounce) can tomato sauce
4 cups ricotta cheese (regular or part-skim)
8 ounces grated mozzarella cheese (regular or part-skim), divided
1 egg
1/2 teaspoon ground black pepper
12 uncooked lasagna noodles
1/4 cup grated Parmesan or Romano

Steps:

  • For the Lasagna Filling:
  • Preheat oven to 350 degrees F.
  • Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
  • Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
  • For the Lasagna:
  • Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
  • Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
  • Refrigerate or freeze the remaining sauce.
  • Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.

5-CHEESE LASAGNE



5-Cheese Lasagne image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h10m

Yield 12 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small white onion, diced
1 clove garlic, minced
One 16-ounce can crushed tomatoes
1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley)
Salt and freshly ground black pepper
One 16-ounce package lasagne noodles (which contains approximately 16 to 20 noodles)
4 ounces mascarpone cheese
4 ounces ricotta cheese
1/2 cup grated Parmesan (about 4 ounces)
2 large eggs
1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish
2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems)
1/2 pound sliced provolone
1 cup shredded mozzarella (about 8 ounces)

Steps:

  • Bring a large pot of salted water to a boil for the lasagne noodles.
  • To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
  • Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
  • This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
  • Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
  • The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
  • Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

VEGETARIAN-BLUE CHEESE-PESTO-LASAGNA!



Vegetarian-Blue Cheese-Pesto-Lasagna! image

This recipe I make brings the house down! it's so delicious--try it for yourself. I don't bother with 2 sauces, just 1. Cook it all together and wait with chilled white wine and some good tunes!! (I'm from the uk so I hope the measurements are correct--forgive me if I'm wrong!)

Provided by Ricky Henry-Davies

Categories     Peppers

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 medium onion (chopped fine)
4 -5 minced fresh garlic cloves (more if you want)
185 g green pesto sauce
1/3 cup blue cheese
6 -8 mushrooms (chopped)
1 medium courgette (chopped)
1 red pepper (chopped)
1 green pepper (chopped)
1 small head broccoli (chopped)
4 cups chopped tomatoes
1/2 cup sweet corn
1/3 cup grated cheddar cheese (for topping)
5 tablespoons capers
5 tablespoons sun-dried tomatoes (chopped)
5 tablespoons pitted olives (chopped)
200 g lasagna sheets

Steps:

  • Fry the onion and garlic for 4-5 minutes.
  • Add all vegetables and cook 10 minutes.
  • Add tinned tomatoes and sweet corn.
  • Add crumbled blue cheese, pesto, capers, olives and sun dried tomatoes.
  • Mix well --that's your sauce!
  • Layer in a lasagna dish -- sauce, lasagna, sauce, lasagna, sauce and finish with grated cheese. Done in the oven 180c for around 30 minutes!
  • Open the wine and turn on the tunes!
  • Have fun -- .

CLASSIC CHEESE LASAGNA



Classic Cheese Lasagna image

A simple yet robust marinara and a trio of cheeses meld into an intensely flavorful lasagna. A classic, perfected.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

1 pound whole-milk ricotta cheese
1 large egg
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon coarse salt
Freshly ground pepper
1 pound fresh mozzarella
Marinara
Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

Steps:

  • Preheat oven to 375 degrees. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
  • Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
  • Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA



Super-Fast Spinach, Pesto and Cheese Lasagna image

Categories     Cheese     Pasta     Bake     Vegetarian     Parmesan     Ricotta     Spinach     Fall     Fontina     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese

Steps:

  • Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
  • Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
  • Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

CLASSIC CHEESE LASAGNA



Classic Cheese Lasagna image

Discover a marvelously melty Classic Cheese Lasagna. Make this terrifically cheesy dish with ricotta filling, pasta sauce and noodles! This Classic Cheese Lasagna serves 12, making it perfect to share or to have plenty of leftovers to freeze.

Provided by My Food and Family

Categories     Pasta

Time 1h5m

Yield 12 servings

Number Of Ingredients 7

1 container (32 oz.) POLLY-O Original Ricotta Cheese
3 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, beaten
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
12 lasagna noodles, cooked

Steps:

  • Heat oven to 350°F.
  • Mix ricotta, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until blended.
  • Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta mixture. Repeat layers of sauce, noodles and ricotta mixture twice; cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.
  • Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE



Three-Cheese Lasagna with Italian Sausage image

An easy three-Cheese Lasagna with Italian Sausage.

Provided by Amy Bond

Categories     Pasta     Tomato     Bake     Kid-Friendly     Dinner     Mozzarella     Ricotta     Ground Beef     Sausage     Spinach     Winter     Potluck     Bon Appétit     Massachusetts     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 8

Number Of Ingredients 21

SAUCE
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)

Steps:

  • FOR SAUCE:
  • Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
  • FOR LASAGNA:
  • Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
  • Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
  • Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

SIX-CHEESE LASAGNA



Six-Cheese Lasagna image

No one will ever guess how easy this hearty lasagna is to make. No-boil noodles and prepared spaghetti sauce save time and also, extra pots and pans. If your family is like mine, they'll love this! -Jodi Anderson, Vassar, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 11

1 pound ground beef
1 pound bulk Italian sausage
1 jar (24 ounces) meatless spaghetti sauce
2 large eggs, beaten
1 carton (15 ounces) ricotta cheese
1-1/2 cups 4% cottage cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Romano or Asiago cheese
8 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
6 slices provolone cheese, quartered

Steps:

  • 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°.

Nutrition Facts : Calories 469 calories, Fat 27g fat (14g saturated fat), Cholesterol 135mg cholesterol, Sodium 1005mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 37g protein.

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Directions. Preheat oven to 375°. In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain and toss with a …
From delish.com


EASY CHEESE LASAGNA RECIPE • LOVE FROM THE OVEN
Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan. In a large bowl, combine ricotta cheese, eggs, parmesan cheese, parsley and one cup of mozzarella cheese. Mix until well combined. To assemble lasagna, place 1 and 1/2 cups of spaghetti sauce in the bottom of the prepared baking pan. Gently place four lasagna noodles onto sauce.
From lovefromtheoven.com


THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated. Preheat oven to 375 degrees and spray a 9x13 inch pan with non stick spray and set aside. To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce.
From therecipecritic.com


FIESTA AZTECA – MEXICAN RESTAURANT
A modern Mexican Restaurant committed to serving delicious and authentic Mexican food with fresh exotic ingredients and thrilling flavor combinations. Our menu is designed to be shared with family and friends in a relaxed friendly atmosphere. We draw our inspiration from a rich tapestry of cultural history from the Mayans and Aztecs to serve up a fiesta our customers they will never …
From fiesta-azteca.com


BEST PESTO LASAGNA ROLLS RECIPES | FOOD NETWORK CANADA
Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce. Step 5. Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish. Step 6. Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each.
From foodnetwork.ca


OLIVE GARDEN FIVE CHEESE LASAGNA - COPYKAT RECIPES
Preheat oven to 350 degrees. Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a lightly oiled 9x13x2-inch baking dish, overlapping edges slightly. Spread 1½ cups cheese sauce filling over noodles. Sprinkle with 1 cup mozzarella and ¼ cup fontina cheese.
From copykat.com


CLASSIC THREE CHEESE LASAGNA RECIPE - BUILD YOUR BITE
In a bowl, stir to combine the freshly grated parmesan cheese, ricotta cheese, oregano, egg, and fresh parsley. Grease a 9 X 13 casserole dish with cooking spray. Add 1/3 cup sauce to the bottom of the dish and spread it out. Add 3 lasagna noodles. Place 1/2 cup of the ricotta mixture and spread out over the noodles.
From buildyourbite.com


STELLA® CHEESE | THREE CHEESE PESTO LASAGNA CUPCAKES
Preheat oven to 350 degrees Coat standard 12 cup muffin tin cups with olive oil spray and line each with a wanton wrapper In a food processor, combine garlic, pine nuts, 1/2 cup Parmesan cheese, and pulse until well combined. Add basil and olive oil and pulse until coarse. Add lemon juice, zest and pepper and process until smooth In a small ...
From stellacheese.com


DELICIOUS & EASY RICOTTA CHEESE LASAGNA - CULTURED TABLE
In a medium bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well. 4. Pour approximately 1 cup of meat sauce into baking dish. Add water and combine with a spoon or fork. 5. Add a layer of lasagna noodles. Do not overlap as the noodles will expand overnight. 6.
From culturedtable.com


19 CREAMIEST, DREAMIEST RICOTTA CHEESE RECIPES | SALON.COM
16. Pasta alla Norma (Eggplant and Tomato Pasta) This classic Italian dish doesn't call for fresh ricotta, but rather ricotta salata, which is …
From salon.com


BEST EVER LASAGNA MADE WITH COTTAGE CHEESE - THE ASHCROFT …
Once the noodles and meat mixture are done, preheat the oven to 350 degrees. Add a small spoonful of meat sauce to the bottom of a 9×13 baking dish. Place 3 lasagna noodles on the meat sauce and then top the noodles with some mozzarella and cottage cheese. Repeat this order until all of the noodles are used (meat sauce, noodles, mozzarella ...
From ashcroftfamilytable.com


10 BEST LASAGNA RICOTTA CHEESE RECIPES | YUMMLY
Ricotta and Squash Blossom Lasagna Madeleine Cocina. feta cheese, green tomatoes, ricotta cheese, garlic clove, water and 5 more.
From yummly.com


PHILLY CHEESESTEAK LASAGNA | I HEART RECIPES
Combine the steak, onions, and peppers, then toss in the minced garlic. Set to the side. In medium sized sauce pan, add 4 tbsp of salted butter, and melt down over medium heat. Sprinkle in 1/3 cup of all purpose flour, then stir and let cook for 2 minutes. Next pour in the milk, then add the mascarpone cheese.
From iheartrecipes.com


3 CHEESE PESTO VEGETABLE LASAGNA RECIPE – MS. ADVENTURES IN ITALY
Fresh ricotta, 100-200g. Parmigiano Reggiano, 50g sliced thinly. Broccoli and Cauliflower, sliced very thinly. Besciamella (Mario Batali’s recipe calls for nutmeg, but it’s optional for me) Basil Pesto, around 200g (My recipe for Fresh Basil Pesto) Preheat oven to 350F (180C). Prep your vegetables, slicing them thinly and equally to ensure ...
From msadventuresinitaly.com


17 RECIPES TO SERVE WITH LASAGNA - THE SPRUCE EATS
Crisp-tender green beans sautéed in a garlicky butter sauce make a light, bright accompaniment for meat lasagna. Toss them with a spoonful of Parmesan cheese if you like to make them more Italian. Or drizzle with lemon juice and sprinkle on red pepper flakes for a sharper, spicier side that pairs well with creamy pasta.
From thespruceeats.com


EASY CHEESELESS LASAGNA - DELISHABLY
Pre-heat oven to 350°F. Cook lasagna noodles according to package and set aside. Warm a large skillet and add olive oil. Add in the vegetables and cook until soft. If you want to make the dish more kid-friendly, you can cut the vegetables into tiny pieces or even chop them in a food processor. In a separate skillet, cook the meat until brown.
From delishably.com


LAMAGNA CHEESE | ALL-NATURAL RICOTTA, MOZZARELLA, & FETA
Whether it’s our all-natural ricotta cheese , our shredded cheese, or our fresh feta cheese, Lamagna crafts it with care, using traditional family recipes and proven cheesemaking methods. It’s a mixture of art, science and experience. There’s nothing more authentic than that, and that’s what makes our cheese a staple in classic Italian ...
From lamagnacheese.com


SEAFOOD LASAGNA RECIPE (CHEESY LASAGNA RECIPE) - VIDEO!!
Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian Cheese Blend, ¼ Mozzarella and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses. Bake at 350F for 40-45 minutes or until golden brown.
From thecookierookie.com


SAGANAKI CHEESE (GREEK FRIED CHEESE RECIPE) - EATING …
Step 3: Submerge your cheese in the water and then drench it in flour. Step 4: Place your cheese on a skillet and don’t move for about 2-3 minutes, until crispy and golden brown. Then flip and fry it on the other side. Step 5: Sprinkle the cheese with lemon juice and serve. It goes perfectly with fresh bread.
From eatingeuropean.com


THREE-CHEESE PESTO TURKEY LASAGNA - WHOLE AND HEAVENLY OVEN
Bring mixture to a simmer and season with salt and pepper to taste. Set aside for a moment. In a small bowl, whisk ricotta cheese and pesto until smooth. Set aside for a moment. Assemble the lasagna: Spread a small amount of meat sauce over the bottom of a 13x9 baking pan. Layer with 3 lasagna noodles, 1/3 of ricotta pesto, and 1/3 of meat sauce.
From wholeandheavenlyoven.com


EASY CHEESE LASAGNA RECIPE - TODD PORTER AND DIANE CU | FOOD
Rinse under cold water until cool. Lay the cooked pasta flat and set aside. Step 3. In a medium bowl, combine the ricotta cheese, egg, Parmigiano …
From foodandwine.com


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