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Lasagna

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

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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

Lasagna

Lasagna

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Lasagna
Lasagna recipe.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 pounds hamburger
  • 1 pound hot breakfast sausage
  • 3 cloves garlic, finely chopped
  • One 28-ounce can diced tomatoes
  • One 6-ounce can tomato paste
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • Salt
  • 10 ounces lasagna noodles
  • 1 pound mozzarella
  • 10 to 12 fresh basil leaves
  • ¼ cup fresh flat-leaf parsley leaves
  • 3 cups low-fat cottage cheese
  • 1 cup freshly grated Parmesan
  • 2 eggs, beaten
Instructions
  1. In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, ½ teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
  2. Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.

Watch the recipe video here:

How To Make Ree's Hearty Lasagna

Recipe of the Day: The Pioneer Woman – Ree Drummond's Hearty LasagnaSave this recipe: http://bit.ly/2EtWXZC.

Posted by Food Network on Tuesday, January 16, 2018

Lasagna

Stuffed Lasagna Pie

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Stuffed Lasagna Pie
Here are traditional lasagna flavors in a party-stopping timpano presentation. The lasagna noodles create a crisp shell for the traditional fillings within: meat sauce, cheese and sausage.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Kosher salt
  • One 16-ounce box dried curly-edge lasagna noodles (not no-bake)
  • 2 tablespoons breadcrumbs
  • ¾ cup plus 2 tablespoons grated Parmesan
  • Nonstick cooking spray
  • 3 cloves garlic, crushed
  • 1 carrot, cut into chunks
  • 1 stalk celery, cut into chunks
  • ½ onion, cut into chunks
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 links sweet Italian sausage (just under 1 pound)
  • 1 pound 80-percent lean ground beef
  • 1 pound ground pork
  • ½ cup tomato paste
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup dry white wine
  • 1 pound fresh ricotta
  • 1 large egg, beaten
  • ½ cup fresh basil leaves, chopped, plus sprigs for garnish
  • ½ cup fresh Italian parsley leaves, chopped
  • 8 ounces low-moisture mozzarella, sliced
  • 2 cups marinara sauce, warmed
Instructions
  1. Special equipment: a 10-inch tube pan
  2. Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the noodles until pliable but still very al dente, about 3 minutes less than the package cooking time. Drain, but do not rinse. (The starch from the noodles will help them stick to the sides of the pan.) Spread on a baking sheet. Cut 4 of the noodles crosswise into thirds.
  3. Toss the breadcrumbs and 2 tablespoons Parmesan together in a small bowl. Spray a 10-inch tube pan with cooking spray. Coat with the Parmesan breadcrumbs, tapping out the excess.
  4. Combine the garlic, carrot, celery and onion in a food processor or mini food processor and process to a paste.
  5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Prick each sausage with a fork and cook until browned, 5 to 6 minutes; remove and set aside. Add the remaining tablespoon olive oil to the skillet and crumble in the beef and pork. Cook, breaking up with a wooden spoon, until browned, about 4 minutes. Add the aromatic paste from the food processor. Cook, stirring occasionally, until it dries out, about 3 minutes. Make a space in the middle of the pan and add the tomato paste. Cook, stirring the tomato paste until it darkens a shade or two, about 2 minutes, then stir into the meat. Season with the oregano, red pepper flakes and ½ teaspoon salt. Add the white wine and cook until reduced by half, about 1 minute. Add 1 cup water and simmer rapidly until very thick, 4 to 5 minutes.
  6. Combine the ricotta, egg, basil, parsley and ½ cup Parmesan in a medium bowl.
  7. Line the prepared pan with the whole lasagna noodles, overlapping slightly. Spread about half of the meat sauce in the bottom of the pan on top of the noodles. Nestle the sausages into the meat sauce, pressing down to submerge them about halfway. Top with a third of the sliced mozzarella, breaking the slices to fit. Top with half of the cut noodle pieces and press down gently. Spread the ricotta mixture over the noodles and top with another third of the mozzarella. Top with the remaining cut noodles and press again. Spread over the remaining meat sauce and top with the remaining mozzarella. Fold over the noodles used to line the pan to encase the filling and brush with olive oil. Sprinkle with the remaining ¼ cup Parmesan.
  8. Cover the timpano with foil and bake until heated through, 30 to 35 minutes. Uncover and bake until the top is crisp and golden-brown, about 30 minutes more. Let rest 45 minutes to 1 hour before unmolding. Run an offset spatula or butter knife around the edges of the pan to ensure it can be removed with ease. Unmold the lasagna by inverting it onto a serving platter. Arrange the basil sprigs in the middle. Slice with a serrated knife and serve with the marinara on the side.

Watch the recipe video here:

How to Make Stuffed Lasagna Pie

Recipe of the Day: Stuffed Lasagna Pie ??Save this recipe: http://bit.ly/2BF2K0X.

Posted by Food Network on Sunday, February 18, 2018

Lasagna

Meatball Lasagna Bombs

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Meatball Lasagna Bombs
Mealtime memories are worth the mess with these delicious meatball lasagna bombs and the clean-up help of Palmolive® Ultra. Buy at Walmart https://wm6.walmart.com/palmolive
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
Marinara Sauce
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 28-oz cans crushed tomatoes
  • 1 ½ tablespoons salt
  • 1 teaspoon pepper
  • 2 sprigs basil
Meatballs
  • ½ cup breadcrumbs
  • ½ cup milk
  • 1 egg
  • ½ cup grated parmesan
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lb ground beef
  • ½ cup minced onions
Assembly
  • 24 lasagna noodles, cooked 2 minutes less than package instructions
  • 16 oz ricotta cheese
  • 12 mozzarella slices, sliced in half
  • Minced parsley, for garnish
Instructions
Marinara sauce:
  1. In a large saucepan, heat the olive oil. Add onion and garlic and saute for 5 minutes, until translucent. Stir in tomatoes, salt, pepper, and basil. Simmer for 15 minutes, stirring occasionally. Remove basil sprigs and set sauce aside.
  2. Preheat oven to 350º.
  3. In a small bowl, stir together breadcrumbs and milk and set aside. In a large bowl, whisk together egg, parmesan, salt and pepper. Stir in ground beef, onions, and wet breadcrumbs. Combine well, but do not overmix. With oiled hands, roll the meat into golf-sized balls. Heat a skillet with a drizzle of olive oil. Brown meatballs on all sides, then remove from pan.
  4. Ladle approximately ⅔rds of the marinara sauce into a 9x13” baking dish.
  5. Lay out a lasagna noodle horizontally on a cutting board. Spread a tablespoon of ricotta onto the noodle. Lay a mozzarella slice on one end of the noodle and place a meatball on top of the cheese. Roll up the noodle with the meatball and cheese inside. Place meatball bomb into the baking dish, with the meatball showing. Repeat with the rest of the meatballs and noodles.
  6. Bake dish for 25 minutes, until top is lightly browned and meatballs are cooked through completely.
  7. Remove from oven, garnish with parsley and serve with reserved marinara on the side.

Watch the recipe video here:

Meatball Lasagna Bombs

Mealtime memories are worth the mess with these delicious meatball lasagna bombs and the clean-up help of Palmolive® Ultra. Buy at Walmart https://wm6.walmart.com/palmolive

Posted by Tasty on Friday, August 3, 2018

Lasagna

Cheesy Heinz Beanz Potato Lasagna

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Cheesy Heinz Beanz Potato Lasagna
If you’ve been longing for a dauphinoise that delivers more bean for your buck, then this is the dish for you. Layers of gooey cheese, tangy Heinz Baked Beanz and buttery potato come together to make one hell of a lasagna bake. For comfort food that looks a little different, this is as good as it gets.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 830g Heinz Beanz
  • 750g Potatoes, peeled
  • 8oz Vegetable Stock
  • 7oz Whole milk
  • 150g Cheddar Cheese
  • 3 cloves Garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 2g parsley, chopped
Instructions
  1. Mandolin the potatoes into thin slices (keep them in water to stop them from browning).
  2. Heat the stock, milk, garlic, black pepper, and salt to a simmer. Add the potatoes in batches and cook until they are pliable, then take them out of the mixture and leave them in a separate dish so they don’t turn too mushy at this stage
  3. Place a layer of the potatoes in the bottom of a deep baking dish and top with a few spoons of Beanz and a good sprinkling of cheddar cheese. Repeat with as many layers as it takes to reach the top of the dish. Over the final layer of potatoes pour all the excess cream and sprinkle with any remaining cheddar. then cover and take away to bake for roughly 40 minutes, or until cooked through and bubbling.
  4. Sprinkle with parsley
  5. Enjoy!

Watch the recipe video here:

Cheesy Heinz Beanz Potato Lasagna

Cheesy Heinz Beanz Potato Lasagna

Posted by Twisted on Sunday, July 29, 2018

Lasagna

Creamy Parmesan Mushroom Chicken Lasagna

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Creamy Parmesan Mushroom Chicken Lasagna
Creamy Parmesan Mushroom Chicken Lasagna with spinach is literally the perfect lasagna. Cheesy, creamy and delicious!
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 tbsp oil
  • 2 cups sliced mushrooms
  • 4 cups chopped spinach
  • 2 garlic cloves, minced
  • ½ cup vegetable or chicken stock
  • 3 cooked chicken breasts, shredded
  • 3 cups bechamel sauce
  • Salt and peper to taste
  • Fresh Lasagna sheets
  • Sliced mozzarella
  • Grated parmesan cheese
Instructions
  1. Heat oil in a non stick pan over medium-high heat. Add mushrooms and sauté until golden brown. Add garlic and cook until aromatic. Add spinach and cook through until wilted. Add chicken, salt pepper and stock. Stir and cook until liquid has just evaporated. Remove and set aside to cool.
  2. Pre-heat oven to 180ºC.
  3. Spread béchamel sauce on the bottom of a lasagna dish. Top with lasagna sheets followed by a layer of béchamel, chicken mix, mozzarella cheese and grated parmesan. Repeat to have two layers of the chicken mix and finish with lasagna sheets and béchamel on top. Sprinkle with grated parmesan cheese, cover with foil and bake for 30 minutes until bubbling. Remove foil and grill for 5-6 minutes until golden brown.
  4. Sprinkle with parsley. Let cool slightly before cutting
  5. Enjoy!

Watch the recipe video here:

Creamy Parmesan Mushroom Chicken Lasagna

Creamy Parmesan Mushroom Chicken Lasagna

Posted by Twisted on Monday, July 23, 2018

Lasagna

Bacon Chicken Alfredo Lasagna Roll

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Bacon Chicken Alfredo Lasagna Roll
Bacon Chicken Alfredo Lasagna Roll
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 16 slices bacon, thick-cut
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 2 cups (480 mL) heavy cream
  • ½ cup (55 g) grated parmesan cheese
  • ¼ cup (10 g) fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ rotisserie chicken, or 2 cooked chicken breasts, shredded
  • 5 lasagna noodles, cooked
  • 6 slices mozzarella cheese
  • 1 cup (40 g) spinach
Instructions
  1. Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
  2. In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
  3. Add the cream, and bring to a boil.
  4. Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
  5. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
  6. Mix the chicken with the sauce until thoroughly combined.
  7. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
  8. Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
  9. Preheat oven to 400°F (200°C).
  10. Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
  11. While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
  12. Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
  13. Unwrap and transfer to a baking tray.
  14. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
  15. Cool for about 15 minutes, then transfer the roll to a cutting board.
  16. Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.
  17. Enjoy!

Watch the recipe video here:

Bacon Chicken Alfredo Lasagna Roll

Have you ever had chicken alfredo wrapped in bacon!?!FULL RECIPE: https://tasty.co/recipe/bacon-chicken-alfredo-lasagna-roll

Posted by Tasty on Saturday, February 17, 2018

Lasagna

Lasagna Dome

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Lasagna Dome
Lasagna Dome
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 tablespoons olive oil, divided
  • ½ medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb (455 g) ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 15 oz (425 g) tomato sauce
  • 3 oz (85 g) tomato paste
  • 15 oz (425 g) ricotta cheese
  • ½ cup (10 g) fresh basil, chopped
  • 1 large egg
  • ½ cup (50 g) parmesan cheese
  • 30 lasagna noodles, boiled until al dente
  • 2 cups (200 g) shredded mozzarella cheese
BÉCHAMEL SAUCE
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups (360 mL) milk, hot
  • salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup (30 g) shredded parmesan cheese
  • fresh basil, chopped, for garnish
  • shredded parmesan cheese, for garnish
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil in a large pot over high heat. Add the onion and garlic. Cook until starting to brown, stirring occasionally, 3-4 minutes.
  3. Add the beef, salt, and pepper. Cook until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir, 10-12 minutes.
  4. Add the tomato sauce and tomato paste, then reduce the heat to medium and bring the sauce to a simmer. Cook it down until the mixture becomes thick, about 15 minutes. Remove the pot from the heat and set aside.
  5. In a small bowl, combine the ricotta, basil, egg, and Parmesan. Stir until smooth. Set aside.
  6. Grease a large oven-safe metal bowl with the remaining tablespoon of olive oil, then lay about 25 lasagna noodles along the sides and bottom of the bowl, fanning them out in an overlapping pattern. The ends of the noodles should hang over the sides of the bowl.
  7. Slice the remaining lasagna noodles in half crosswise. These will serve as the layers between the meat and the cheese mixtures.
  8. Sprinkle half of the mozzarella into the bottom of the bowl on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly over the mozzarella, then lay half of the cut noodles over the sauce.
  9. Spread all of the ricotta mixture over the noodles, then layer with the rest of the noodles, then the rest of the mozzarella, and the rest of the meat sauce.
  10. Fold the edges of the lasagna noodles hanging over the sides of the bowl back towards the center, creating another overlapping pattern.
  11. Cover with foil and bake for about 45 minutes, until cooked through.
  12. Meanwhile, make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking continuously, for about 2 minutes until a paste forms.
  13. Add the hot milk and continue to whisk as the sauce thickens and comes to a boil. Season with salt and pepper and add the Parmesan. Reduce the heat to low, and cook, still whisking, for 2-3 minutes more.
  14. Invert the lasagna dome onto a cutting board.
  15. Pour the béchamel sauce over the dome and top with basil.
  16. Slice the dome, then top with more Parmesan and basil, if desired.
  17. Enjoy!

Watch the recipe video here:

Lasagna Dome

You've never seen anything like this lasagna dome! ?FULL RECIPE: https://tasty.co/recipe/lasagna-dome

Posted by Tasty on Sunday, July 15, 2018

Lasagna

Mac & Cheeseburger Lasagna

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Mac & Cheeseburger Lasagna
It's all about the hybrids these days - Alien Vs Predator, Batman Vs Superman... Now meet the culinary version. Mac & Cheeseburger Lasagna. Gooey, stringy mac and cheese and delicious burger mince in one smooth package. You saw it here first.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 tbsp oil
  • 1 onion, diced
  • 750g /3/4 lb beef mince
  • 1 tbsp salt
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 125g / ½ cup ketchup
  • 50g / 2 tbsp butter
  • 50g / 2 tbsp flour
  • 750 ml / 3 cups milk
  • 300g / 2 cups grated mozzarella
  • 300g / 2 cups grated emmental
  • 4 tbsp parmesan
  • 500g macaroni, cooked
  • American cheese
  • 3 tbsp panko breadcrumbs
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Gently fry the onion in a little oil until soft, then whack the heat up and brown the beef mince. Add the seasonings and cook for a little bit to get rid of some of the moisture, then stir in the ketchup and set aside.
  3. Heat the butter until foaming and whisk in the flour. Allow it to cook through and begin to smell a bit biscuity then pour in the milk gradually, whisking vigorously to make a smooth paste into which you gradually incorporate into more milk.
  4. Take it off the heat and allow it to cool, then stir in the cheeses and the macaroni.
  5. Spread a thin layer of the macaroni cheese on the bottom of the lasagna dish then smooth it flat. Top with a layer of American cheese then a layer of the beef mixture and more cheese. Repeat up to the top of the dish, finishing with mac & cheese and a sprinkling of breadcrumbs.
  6. Bake for around 40 mins until the crumbs are golden and the whole dish is bubbling.

Watch the recipe video here:

Mac & Cheeseburger Lasagna

Mac & Cheeseburger Lasagna

Posted by Twisted on Wednesday, January 31, 2018

Lasagna

Lasagna Stuffed Rigatoni Pie

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Lasagna Stuffed Rigatoni Pie
Rigatoni pies are fun to make and eat. Filling them with ragu and ricotta make it even tastier than the average. Lasagna Rigatoni Swirl pie will be a fun addition to the dinner table!
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 500g rigatoni noodles
  • ¾ cup parmesan cheese, split
  • 1500g ragu
  • 2 cups ricotta cheese
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 tbsp finely chopped parsley
  • ¼ tsp nutmeg
  • 1 egg, whisked
  • Sliced mozzarella Cheese
  • Extra chopped parsley
Instructions
  1. Boil noodles for 5-6 minutes until al dente. Drain and toss in parmesan cheese.
  2. Pre-heat oven to 180ºC (350ºF). Line a spring form pan with parchment paper.
  3. Mix together ricotta, eggs, parmesan cheese, salt, pepper, parsley and nutmeg until smooth. Transfer to a piping bag.
  4. Fill half of the cooked noodles with ricotta mixture and the other half with ragu.
  5. Arrange noodles alternating ricotta and ragu filling to form a spiral in to the centre.
  6. Lay sliced mozzarella over top. Cover and bake for 15 minutes. Remove cover and broil for 5 minutes until golden on top.
  7. Remove from springform tin, sprinkle with parsley.
  8. Enjoy!

Watch the recipe video here:

Lasagna Stuffed Rigatoni Pie

Lasagna Stuffed Rigatoni Pie

Posted by Twisted on Monday, June 11, 2018