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Lasagna

BREAKFAST LASAGNA

BREAKFAST LASAGNA
Sausage and gravy, layered between soft pasta noodles, make for a great breakfast bake.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 2 tablespoons olive oil, for baking dish plus 2 tablespoons
  • 1 onion, diced small
  • 1 pinch chili flakes
  • 1 1⁄2 lbs breakfast sausage, removed from casing
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • 10 large eggs, whisked
  • 2 tablespoons olive oil
  • 1 lb frozen hash browns, browned to cook
  • 10 ounces frozen spinach, thawed and drained
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 12 oven-ready lasagna noodles
  • 3 tablespoons chopped chives
  • kosher salt
  • ground black pepper
Instructions
  1. Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
  2. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
  3. Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
  4. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
  5. To assemble lasagna, spoon ½ cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, ⅓ of the sausage gravy, ½ cup shredded cheddar, ½ cup shredded mozzarella and ⅓ of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, ½ cup shredded cheddar and ½ cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
  6. Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

Watch the recipe video here:

Lasagna for breakfast! And we're not talking leftovers 😂Save the Genius Kitchen recipe: https://genius.kitchen/2Yd1D0z!

Posted by Food Network on Thursday, May 30, 2019

Lasagna

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna
My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 4 ounces thinly sliced pancetta, cut into strips
  • 3 ounces thinly sliced prosciutto or deli ham, cut into strips
  • 3 cups shredded rotisserie chicken
  • 5 tablespoons unsalted butter, cubed
  • ¼ cup all-purpose flour
  • 4 cups whole milk
  • 2 cups shredded Asiago cheese, divided
  • 2 tablespoons minced fresh parsley, divided
  • ¼ teaspoon coarsely ground pepper
  • Pinch ground nutmeg
  • 9 no-cook lasagna noodles
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1-1/2 cups shredded Parmesan cheese
Instructions
  1. In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
  2. For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in ½ cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
  3. Preheat oven to 375°. Spread ½ cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
  4. Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Watch the recipe video here:

Lasagna

Skillet Chicken Lasagna

Skillet Chicken Lasagna
Skillet Chicken Lasagna
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 12 ounces bow tie pasta
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, sliced or diced
  • 1 tablespoon Italian seasoning or herbes de Provence
  • Salt
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 jar good-quality marinara sauce (14 to 16 ounces)
  • 1 teaspoon red pepper flakes
  • 1 cup grated mozzarella cheese, plus more if needed
  • ½ cup whole milk ricotta cheese, plus more if needed
  • ¼ cup grated Parmesan, plus more if needed and for serving
  • 12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving
Instructions
  1. Cook the pasta according to the package instructions; drain and set aside.
  2. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
  3. Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
  4. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

Watch the recipe video here:

What We're Loving: Skillet Chicken Parmesan with ArtichokesSave the recipe: https://foodtv.com/2UjCgbi

Posted by Food Network on Tuesday, March 5, 2019

Lasagna

Deep-Fried Lasagna Pieces

Deep-Fried Lasagna Pieces
A twist on an old classic. This is kind of messy but soooo good. Looks like an appetizer but eats like a meal. The whole family loves it and the stuffed noodles can be frozen and used at a later point.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 pound ground beef
  • 1 pound ground Italian sausage
  • 1 (8 ounce) package manicotti shells
  • 1 (24 ounce) carton cottage cheese, drained
  • 2 (16 ounce) jars pizza sauce, divided
  • 1 (8 ounce) package shredded mozzarella cheesevegetable oil for frying
  • ½ cup all-purpose flour
  • 3 eggs
  • 2 cups bread crumbs
Instructions
  1. Heat a large skillet over medium heat. Add beef and Italian sausage; cook and stir until browned, about 8 minutes. Drain excess grease. Let cool slightly.
  2. Bring a large pot of lightly salted water to a boil. Cook manicotti shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain.
  3. Mix cooled beef and sausage, cottage cheese, 1 jar pizza sauce, and mozzarella cheese together in a large bowl. Stuff shells generously with mixture.
  4. Arrange stuffed shells on a baking sheet and freeze until firm, 15 to 20 minutes. Cut each shell into 2 or 3 lasagna pieces.
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. Place flour in a bowl. Beat eggs in another bowl. Pour bread crumbs onto a shallow plate.
  7. Dredge stuffed lasagna pieces in flour. Dip in beaten eggs. Roll in bread crumbs until coated.
  8. Fry 4 breaded lasagna pieces at a time in the hot oil until golden brown, 3 to 5 minutes. Repeat with remaining pieces.
  9. Pour remaining jar of pizza sauce into a bowl for dipping.

Watch the recipe video here:

Deep Fried Lasagna Pieces: https://trib.al/7J3NvnU

Posted by Allrecipes on Tuesday, December 18, 2018

Lasagna

Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna
If there's one dish you should master, let it be this one! 🍴💯
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 2 lb boneless, skinless chicken breasts (910 g)
  • 2 teaspoons kosher salt, plus more to taste
  • 1 ½ teaspoons pepper, plus more to taste
  • ½ cup all-purpose flour (60 g)
  • 4 teaspoons dried oregano, divided
  • 4 teaspoons onion powder, divided
  • 4 teaspoons dried basil, divided
  • 4 teaspoons garlic powder, divided
  • 2 large eggs
  • 2 cups panko bread crumbs, divided (230 g)
  • ½ cup canola oil (120 mL)
  • 8 slices deli ham
  • ¼ cup shredded gruyère cheese (25 g)
  • 8 lasagna noodles, oven-ready
  • fresh parsley, finely chopped, for garnish
CHEESE SAUCE
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups warm milk (960 mL)
  • 1 ½ cups shredded gruyère cheese (150 g)
  • 1 ½ cups swiss cheese, shredded (150 g)
  • 2 teaspoons kosher salt
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Slice the chicken breasts in half into cutlets and season with salt and pepper.
  3. In a medium bowl, whisk together the flour, salt, pepper, 2 teaspoons oregano, 2 teaspoons onion powder, 2 teaspoons basil, and 2 teaspoons garlic powder.
  4. In another medium bowl, beat the eggs.
  5. In another medium bowl, combine 1½ cups (75 G) of panko bread crumbs, the remaining 2 teaspoons garlic powder, 2 teaspoons basil, 2 teaspoons onion powder, and 2 teaspoons oregano.
  6. In a large skillet, heat the canola oil over medium-high heat.
  7. Bread the chicken cutlets by coating in the flour mixture, then in the egg, and finally in the panko.
  8. Working in batches, fry the breaded cutlets in the hot oil for 2 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
  9. Make the cheese sauce: In a small saucepan over medium heat, whisk together the butter and flour. Cook until the flour is golden brown, about 2 minutes.
  10. Slowly whisk in the warm milk until fully incorporated. Bring to a boil, then reduce the heat to low and simmer until thickened, about 3 minutes.
  11. Turn off the heat and whisk in the Gruyère and Swiss cheeses until completely melted. Add the salt and stir to combine.
  12. Spread about ⅓ of the sauce in the bottom of a 9x13-inch (22x30 cm) baking dish. Top with 4 lasagna noodles, 4 chicken cutlets, and 4 slices of ham. 13. Repeat to make another layer and then top with the remaining sauce.
  13. Sprinkle the remaining ½ cup (25 G) of panko bread crumbs and the Gruyère cheese over the top.
  14. Bake for 45-50 minutes, or until the top is golden brown and crispy.
  15. Garnish with chopped parsley and serve.
  16. Enjoy!

Watch the recipe video here:

If there's one dish you should master, let it be this one! 🍴💯Full Recipe: https://tasty.co/recipe/chicken-cordon-bleu-lasagna

Posted by Tasty on Monday, December 10, 2018

Lasagna

Lasagna Stuffed Garlic Dough Balls

Lasagna Stuffed Garlic Dough Balls
Garlic Bread...stuffed with Lasagna?! That's right. Two favourites married in harmony. These Lasagna Stuffed Garlic Dough Balls are great for a crowd and they're great even without cheese. you guys ask for recipes without cheese, here you go!
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 500g bread dough
  • 1 tsp oil
  • 12 rashers bacon, chopped finely
  • 2 tsp butter
  • 1 onion, diced
  • 400g beef mince
  • ½ cup Wine
  • 1 cup passata
  • Salt and pepper to taste
  • 1 tsp oregano
  • 1 cup chopped fresh lasagna noodles
  • 1 cup Bechamel
  • ½ cup salted butter, melted
  • 1 tbsp chopped parsley
  • 2 cloves garlic minced
Instructions
  1. In a saucepan over medium heat, fry bacon in oil until crispy. Add butter until melted. Stir in onion and cook until softened. Cook Garlic until softened.
  2. Break apart beef mince into the pan and cook until browned. Pour in wine, cook until reduced by ½. Stir through passata, season with salt, pepper, and oregano. Bring to a simmer. Add lasagna noodles and cover to steam for 5 minutes and to cook noodles through.
  3. Once the sauce has thickened and noodles are cooked; stir through béchamel to combine.
  4. Remove from the pan and let cool completely
  5. Preheat an oven to 180ºC. Meanwhile, divide bread dough into 24 even balls. Flatten each one into a 3” round. Top with 1-2tbsp of the lasagna mix. Pinch the edges into the centre to seal. Arrange on a tray and cover to let rise.
  6. Mix together butter, garlic, and parsley. Brush onto each roll.
  7. Bake for 15-18 minutes until golden brown.
  8. Enjoy!

Watch the recipe video here:

Lasagna Stuffed Garlic Dough Balls

Lasagna Stuffed Garlic Dough Balls

Posted by Twisted on Tuesday, October 16, 2018

Lasagna

Sheet Pan Pizza Lasagna

Sheet Pan Pizza Lasagna
Two of Italy's greatest imports - lasagna and pizza. Saucier than Virgil and more dangerous, cholesterol speaking, than the Mafia. Why has it taken us to this point, this pivotal moment in cuisine, to think of smashing them together? We don't know. All we know is that we've hit a colossal jackpot with this one and it's delicious.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 tbsp olive oil
  • 1kg beef mince
  • 1 large onion, very finely chopped
  • 1 large carrot, very finely diced
  • 2 sticks of celery, very finely diced
  • 200g pancetta or streaky bacon, cut into very small chunks
  • 3 cloves garlic, crushed
  • 1 x 400g tin chopped tomatoes
  • 4 tbsp tomato puree
  • 300ml rich beef stock
  • 350ml red wine
  • 1 tbsp demerara sugar
  • Salt & freshly ground black pepper, to taste
  • 50g butter
  • 40g flour
  • 700ml milk
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ nutmeg, freshly grated
  • 12 fresh lasagna sheets
  • 40g parmesan
  • 400g grated mozzarella
  • 400g passata
  • Pizza pepperoni
Instructions
  1. In a large frying pan heat the olive oil. Take chunks of the mince mix and fry them like meatballs, frying to get some colour on each side. Do this in two batches so as not to overcrowd the pan, keeping the cooked chunks in a bowl to the side. When you’ve browned all the meat add it all back to the pan, breaking up the chunks with a wooden spoon and cooking through. Remove from the heat and place all the meat in a large bowl.
  2. Add a splash more oil. Fry the onion, carrot and celery together until soft, then remove from the pan and add to the bowl with the meat.
  3. Take a casserole dish with a lid. Fry the pancetta until it’s crispy and has let off most of its fat, then add the garlic and fry until fragrant. Add all the cooked bits back to the casserole along with the tomatoes, tomato puree, beef stock, red wine and sugar. Bring to a simmer.
  4. Place a lid on, leaving it slightly ajar and cook really gently for about two hours, stirring every now and then.
  5. Meanwhile, make the bech.
  6. In a saucepan heat the butter until foaming but not browning, then add the plain flour and stir vigorously with a wooden spoon until you’ve made a smooth paste. Careful not to cook for too long, around 30 seconds should be good.
  7. Add a splash of the milk and stir really vigorously. Get your arm into it.
  8. Keep adding the milk, a good splash at a time, beating it in as you go.
  9. When all the milk has been incorporated and there are no lumpy bits season with salt and pepper. Keep cooking for around ten minutes, stirring frequently, then season with nutmeg, salt and pepper. Pour into a jug.
  10. Oil a large tray with a lid. Pour a third of of the bechamel 0nto it and and top with four lasagna sheets. Top with a thin layer of ragu, sprinkle with parmesan and mozzarella. Repeat this twice, then top with final layer of pasta sheets and top with passata, lots of mozzarella and pepperoni.
  11. Cover loosely with foil and bake for 30 minutes then uncover for a final ten.

Watch the recipe video here:

Sheet Pan Pizza Lasagna

Sheet Pan Pizza Lasagna

Posted by Twisted on Wednesday, October 3, 2018

Lasagna

Ice Cream Lasagna

Ice Cream Lasagna
Ice Cream Lasagna is a thing you NEED in your life.🍦😋
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 vanilla pound cake or loaf cake
  • 2 quarts vanilla ice cream, softened
  • Strawberry Sauce, recipe follows
  • 2½ cups chocolate rice puff cereal
  • ½ cup grated white chocolate
Strawberry Sauce:
  • ¾ cup strawberry preserves
  • Juice of 1 lemon
  • 1 quart strawberries, hulled and halved (or quartered if they are large)
Instructions
  1. Slice the cake from end to end (not side to side) into 8 long slices (about ¼ inch thick).
  2. Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight.
Strawberry Sauce:
  1. In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat.

Watch the recipe video here:

How to Make Ice Cream Lasagna

Ice Cream Lasagna is a thing you NEED in your life.🍦😋#TheKitchen > Today @ 11a|10c

Posted by Food Network on Saturday, July 14, 2018

Lasagna

Ice Cream Lasagna

Ice Cream Lasagna
Ice Cream Lasagna is a thing you NEED in your life.🍦😋
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 vanilla pound cake or loaf cake
  • 2 quarts vanilla ice cream, softened
  • Strawberry Sauce, recipe follows
  • 2½ cups chocolate rice puff cereal
  • ½ cup grated white chocolate
Strawberry Sauce:
  • ¾ cup strawberry preserves
  • Juice of 1 lemon
  • 1 quart strawberries, hulled and halved (or quartered if they are large)
Instructions
  1. Slice the cake from end to end (not side to side) into 8 long slices (about ¼ inch thick).
  2. Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight.
Strawberry Sauce:
  1. In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat.

Watch the recipe video here:

How to Make Ice Cream Lasagna

Ice Cream Lasagna is a thing you NEED in your life.🍦😋Save the recipe: https://foodtv.com/2LnHly6

Posted by Food Network on Wednesday, April 11, 2018

Lasagna

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Spinach and Mushroom Lasagna Roll-ups are exactly what you need to start this week off strong.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 16 cremini caps, cleaned with a damp towel and finely chopped in food processor
  • 1 small yellow-skinned onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
  • Salt and pepper
  • ¼ teaspoon ground nutmeg or the equivalent of freshly grated
  • 2 cups part skim ricotta
  • 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
  • 1 cup fat free chicken broth
  • 8 ounces Gorgonzola, crumbled
  • ½ cup (3 turns around the pan) heavy cream
  • 1 to 1½ cups shredded mozzarella
Serving Suggestions:
  • Steamed Asparagus Tips, recipe follows
  • Broiled Tomatoes, recipe follows
Steamed Asparagus Tips:
  • 2 small or 1 large bundle asparagus
Broiled Tomatoes:
  • 4 vine-ripe tomatoes
  • Extra-virgin olive oil
  • Salt and pepper
Instructions
Serving Suggestions:
  1. In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
  2. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
  3. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
  4. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
Steamed Asparagus Tips:
  1. While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
Broiled Tomatoes:
  1. Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
  2. Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

Watch the recipe video here:

How To Make Rachael's Spinach & Mushroom Lasagna Roll-ups

Spinach and Mushroom Lasagna Roll-ups are exactly what you need to start this week off strong.

Posted by Food Network on Tuesday, March 6, 2018