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Lasagna

Layered Rainbow Lasagna Braid

Layered Rainbow Lasagna Braid
Finally a lasagna as pretty on the outside as it's delicious on the inside!
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
For the meat marinara:
  • ½ pound ground beef
  • Salt and pepper
  • ½ cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 can tomato sauce
  • 1 tablespoon tomato paste
For the beet puree:
  • 2 beets, skinned and roughly diced
  • ¼ yellow onion, roughly diced
  • 1 clove garlic, peeled
For the carrot puree:
  • 2 large carrots, roughly diced
  • ¼ yellow onion, roughly diced
  • 1 clove garlic, peeled
For the sauteed spinach:
  • 1 tablespoon olive oil
  • 3 cups fresh baby spinach
  • Salt and pepper
  • Pinch of red pepper flakes
  • 1 clove garlic, minced
For the ricotta filling:
  • 8 ounces fresh whole milk ricotta
  • ¼ cup Parmesan
  • 1 egg
  • 1 tablespoon fresh parsley
  • ½ teaspoon kosher salt
  • Freshly ground pepper
For assembly:
  • 7 lasagna sheets, uncooked
  • 1 tablespoon olive oil
  • 1 puff pastry sheet
  • 4 slices provolone cheese
  • 1 egg, beaten
For the garlic Parmesan butter:
  • 3 tablespoons butter, melted
  • 1 tablespoon parsley
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. On a large baking dish lined with parchment, place the carrots and ¼ cup diced onions on one side, and the beets and ¼ cup diced onions on the other side, keeping vegetable separated. Roast for 40 to 45 minutes until the vegetables are pierced easily when inserted with a knife.
  3. Make the meat marinara: Heat a large frying pan over medium-high heat. Brown the ground beef and season with salt and pepper. Add the onions and saute for 10 minutes until onions are soft. Add minced garlic and saute for 1 minute. Add tomato sauce and paste and simmer for 20 minutes. Season to taste. Set aside and let cool to room temperature.
  4. Make the sauteed spinach: Heat a large saucepan on medium-low and add a tablespoon of olive oil. Add the spinach, salt and pepper, and saute until spinach is wilted. Add red pepper flakes and minced garlic. Cook for 1 minute more, then set aside and cool completely.
  5. Make the ricotta filling: In a large bowl, mix ricotta, Parmesan, egg, parsley, salt and pepper until well blended. Reserve half, then split the other half into 2 small individual servings.
  6. Make the carrot layer: In a food processor, pulse roasted carrots, onions and garlic until finely ground. Add a reserved quarter of the ricotta mixture and pulse until well blended. Set aside.
  7. Make the beet layer: In a food processor, pulse roasted beets, onions and garlic until finely ground. Add a reserved quarter of the ricotta mixture and pulse until well blended. Set aside.
  8. Assemble: Boil the lasagna noodles until partially cooked, about 4 minutes. Drain and place in a bowl of cool water. Roll out puff pastry on a parchment-lined baking sheet. Cut off top corners of puff pastry and remove. Cut 1-inch diagonal lines down the sides of the puff pastry, going about one-fourth of the way in. Cut a triangle wedge out of the bottom of the puff pastry and discard.
  9. Pat 3 noodles dry with a paper towel and overlap widthwise onto the puff pastry with about 1 inch of puff pastry on each side.
  10. Spoon the beet ricotta mixture lengthwise over the noodles. Top with a patted dry lasagna noodle. Top lasagna noodle with ⅓ cup ricotta mixture. Spoon sauteed spinach mixture over ricotta layer. Add 2 slices provolone. Top with another lasagna noodle lengthwise. Repeat once. Spoon the carrot ricotta mixture lengthwise over the noodles. Top with a patted dry lasagna noodle. Spoon the remaining ricotta mixture onto the lasagna noodle. Add meat marinara on top. Add 2 additional slices of provolone. Top with the final layer of lasagna noodle.
  11. Braid the puff pastry: Fold over the sides of the lasagna noodles from the base layer until the lasagna is covered, using a little ricotta as glue if needed. Starting from the top, fold down the flap, then alternate right and left until you reach the last two. Fold up the bottom flap and finish alternating the last strips to seal. Brush puff pastry with beaten egg. Transfer to the oven and bake for 25 minutes rotating once.
  12. Make the garlic butter: Melt the butter. Stir in parsley and minced garlic. After the lasagna braid has baked for 25 minutes, remove from oven and brush with the garlic butter mixture. Sprinkle with Parmesan cheese. Bake for 5 to 10 minutes more and remove. Allow to cool before serving.

Watch the recipe video here:

Layered Rainbow Lasagna Braid

Forget Skittles, we always knew the rainbow tasted like lasagna.Taste for Yourself: taste.md/2IBaunV

Posted by Tastemade on Thursday, June 14, 2018

Lasagna

Mini Lasagna Stuffed Meatloaves

Mini Lasagna Stuffed Meatloaves
Meatloaf can be pretty boring but when it's stuffed with our favourite pasta dish, lasagna; its a winner! These Mini Lasagna Stuffed Meatloaves are fun to make in individual servings and full of flavour.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
Meatloaf:
  • 1lb beef mince
  • ⅔ cup breadcrumbs
  • 2 eggs, whisked
  • ¼ cup finely chopped parsley
  • 3 coves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp pepper
Ricotta Filling:
  • 1 cup ricotta cheese
  • ½ cup grated parmesan cheese
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp nutmeg
  • 2 tsp chopped parsley
  • 2” cut round egg pasta sheet disks
  • 2” mozzarella disks
  • ½ cup tomato sauce
Instructions
  1. Mix together all of the ricotta filling ingredients. Set aside.
  2. Mix together all of the meatloaf ingredients until combined well.
  3. Take a good handful of the meat mixture and shape into a bal. Press a 2”can or a bottle in the centre and shape the meat around the bottom to create a sort of cup.
  4. Layer with lasagna noodle followed by ricotta mixture and cheese. Repeat for 2 layers in each. Top with a thin layer of meat and pinch edges to seal.
  5. Repeat with remaining ingredients to have 6.
  6. Arrange on a lined baking sheet. Bake in a 180ºC oven for 30 minutes until cooked through.
  7. Remove from oven. Top with about one heaped tbsp of tomato sauce and a cheese. Grill for 2 minutes until golden and bubbly.
  8. Enjoy!

Watch the recipe video here:

Mini Lasagna Stuffed Meatloaves

Mini Lasagna Stuffed Meatloaves

Posted by Twisted on Tuesday, June 5, 2018

Lasagna

Lasagna Alla Vodka

Lasagna Alla Vodka
As much as we all love penne alla vodka, this rif of lasagna alla vodka is incredible. Layers of creamy meat sauce between pasta and topped with cheese, talk about a perfect bite.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 tbsp oil
  • 4 rashers bacon, chopped finely
  • 1 onion, diced finely
  • 3 cloves garlic, minced
  • 750g beef mince
  • 500g crushed tomatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili flakes
  • ½ cup heavy cream
  • ⅓ cup vodka
Instructions
  1. In a large pan, cook bacon until fat has started to render and just slightly golden. Add oil and onions. Cook until onions are softened. Add garlic and cook until aromatic.
  2. Crumble in beef and cook until browned and juices have reduced. Add crushed tomatoes, salt, pepper and chill flakes. Stir to combine. Bring to a simmer, cover and simmer for 30 minutes, stirring often. (Add a bit of water if it thickens too much).
  3. Add cream and bring to a simmer. Add vodka and stir through. Remove from heat and let chill completely.
  4. Pre-heat oven to 180ºC.
  5. Spoon a thin layer of sauce on the bottom of a lasagna dish. Top with noodles. Layer lasagna noodles with sauce until finished and make sure the top layer is the sauce.
  6. Top with mozzarella cheese. Cover and bake for 40 minutes. Remove and grill for 5 minutes.
  7. Enjoy!

Watch the recipe video here:

https://www.facebook.com/JungleTwisted/videos/1856462027726318/

Lasagna

Fried Lasagna Dippers

Fried Lasagna Dippers
Did you know that you can actually fry lasagna noodles? These Fried Lasagna dippers are a great option for an appetizer. They're are easy to make and even better to eat. Try and eat just one 😉
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • Par cooked Lasagna sheets
  • Sliced mozzarella
  • 1½ cups ragu
  • 1½ cups bechamel
  • ¼ cup grated parmesan
  • ¼ cup grated mozzarella
  • 2 tsp Italian seasoning
  • Oil for frying
Instructions
  1. Heat béchamel with cheese and seasoning until smooth. Keep warm.
  2. Lay lasagna sheets out. Top with one slice of mozzarella. Top with a head tablespoon of ragu. Roll into a cigar shape. Repeat with remaining ingredients.
  3. Shallow fry on all sides until golden brown.
  4. Dip into warm béchamel, enjoy!

Watch the recipe video here:

Fried Lasagna Dippers

Fried Lasagna Dippers

Posted by Twisted on Monday, May 21, 2018

Lasagna

Lasagna Roll Ring

Lasagna Roll Ring
Turn everybody's favorite meal into a handheld party platter!
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 box lasagna noodles, cooked
  • 1½ pounds ground beef, mixed with sauce
  • Parmesan cheese
  • Parsley
  • Ricotta cream:
  • 1½ cups ricotta cheese
  • 2 eggs
  • 1 package basil, chopped
Instructions
  1. Preheat oven to 390ºF.
For the ricotta cream:
  1. In a mixing bowl, combine ricotta, eggs and basil. Stir until combined.
To assemble:
  1. Cut half the lasagna noodles in half. In a Bundt pan, add a layer of uncut lasagna noodles so they drape out of the pan. Top with some meat sauce and a layer of cut noodles. Add dollops of ricotta cream and spread out evenly. Add another layer of noodles, followed by meat sauce. Top with a final layer of cut noodles, then wrap the draped noodles over the top. Cover with a lid and bake for 20 minutes. Cut into slices and sprinkle with parsley and Parmesan. Add a bowl of tomato sauce in the center to serve.

Watch the recipe video here:

Lasagna Roll Ring

Beauty comes in all shapes and sizes.Taste for Yourself: taste.md/2k7inDF🎥: Tastemade Japan

Posted by Tastemade on Sunday, May 20, 2018

Lasagna

Beef Stroganoff Lasagna

Beef Stroganoff Lasagna
Beef stroganoff - Russia's biggest icon. Spicier than Rasputin, better for you than vodka and slightly more delicious than Putin, this creamy, beefy stew has truly global influence. Different variations are out there with additions from sour cream to mushroom soup but ours is perfect between lasagna sheets - the cream won't split because of the bechamel but it still has those classic stroganoff flavours.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 tbsp oil
  • 2.2 lb thinly sliced steak
  • 1 large onion, thinly sliced
  • 2 cups sliced button mushrooms
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 1\2 cups beef stock
  • 1 cup double cream
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • Lasagna sheets
  • Grated mozzarella
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the oil in a large, deep sided frying pan until it smokes - you want it to be really hot so you can sear the beef. Add the beef, in batches if necessary, and brown, stirring quickly. Remove and place in a bowl.
  3. Add a little more oil along with the onions and sliced mushrooms and fry until soft, then add the garlic. Remove from the vegetables and place with the cooked steak.
  4. Heat the butter in the pan until foaming then stir in the flour and allow to cook for a minute or so. Pour in the beef stock gradually, briskly stirring all the time, to make a smooth sauce. Add the cream, salt, pepper, paprika and mustard and stir everything together to combine. Add the steak and vegetables back into the pan and allow to cook for a further 5 minutes or so.
  5. Add a layer of the stroganoff mixture to a greased lasagna dish and top with mozzarella and lasagna sheets. Repeat up to the top, finishing with a layer of pasta and cheese.
  6. Bake for around 40 minutes.
  7. Enjoy!

Watch the recipe video here:

Beef Stroganoff Lasagna

Beef Stroganoff Lasagna

Posted by Twisted on Monday, April 9, 2018

Lasagna

Chicken Fajita Lasagna Roll Ups

Chicken Fajita Lasagna Roll Ups
Mexico, meet Italy. These Fajita Roll-Ups are the epitome of sophistication, a beautiful marriage of two noble cultures in one tasty dish. Think of Rome in a sombrero drinking tequila.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 chicken breasts, sliced
  • 3 peppers, cut into thin strips
  • 1 onion, cut into thin slices
  • 2 tbsp fajita seasoning
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 3 large lasagna sheets
  • 2 cups cream cheese, softened
  • 2 cups mixed cheddar and mozzarella
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Place the chicken, peppers and onions on a large roasting tray and sprinkle with the seasoning and oil. Bake for around 20 minutes until cooked through, then leave to cool and dice into small chunks.
  3. Slather each lasagna sheet with cream cheese and sprinkle with the fajita mix, then roll up into a tight tube and cut into three.
  4. Arrange these in a greased dish then top with more cream cheese and sprinkle lavishly with cheese.
  5. Bake for 30 minutes or until the cheese has bubbled up and the pasta has cooked through.

Watch the recipe video here:

Chicken Fajita Lasagna Roll Ups

Chicken Fajita Lasagna Roll Ups

Posted by Twisted on Wednesday, January 3, 2018

Lasagna

Giant Lasagna Sandwich

Giant Lasagna Sandwich
Have you ever wanted lasagna in a box of bread? Perhaps want is the wrong word - this is something so intrinsically beautiful, so dribbling sublime you just need it. Take our word for it, this is something special. A whole lasagna in a parcel of bread, easy to eat with your hands, you could even take it out for a walk with you.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 tbsp olive oil
  • 1 cup / 2oog pancetta
  • 3 cloves garlic, finely diced
  • 1 onion, finely diced
  • 2.2 lb / 1 kg beef mince
  • 1 cup / 250g passata
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup /150ml beef stock
  • ½ cup / 150ml red wine wine
  • 1.5k bread dough
  • 8 lasagna sheets
  • 16 sheets mozzarella
  • Parmesan
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Fry the pancetta in the olive oil until nicely browned then add the garlic and fry for a minute.
  3. Add the onion and cook for another 3 minutes until nice and soft, then add the beef mince and cook until it's brown all over, breaking it up in the pan with a wooden spoon.
  4. Pour in the tomatoes, tomato puree, stock and red wine and give everything a stir, then leave to bubble away for around an hour, until really thick. Top up with a splash of water if it looks like it's going to burn. Leave to cool a little.
  5. Roll out the dough to about 1 cm thick, cut around ¼ off and drape it over an oiled 23cm square high sided tin.
  6. Build up the lasagna in this order - lasagna sheets, beef mince, bechamel, mozzarella, parmesan. Repeat to the top, finishing with pasta sheets, and add the rest of the dough to seal. Pinch the sides together and bake for 40 - 50 minutes until crispy on the outside and baked through.

Watch the recipe video here:

Lasagna Sandwich Loaf

Giant Lasagna Sandwich

Posted by Twisted on Wednesday, February 14, 2018

Lasagna

Strawberry Shortcake Lasagna

Strawberry Shortcake Lasagna
Easy to make, hard to resist.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 4 c. heavy cream
  • ½ c. powdered sugar, plus more for dusting
  • 2 tsp. pure vanilla extract
  • 1½ boxes Nilla Wafers
  • 1 lb. Strawberries, thinly sliced
Instructions
  1. In a large bowl using a hand mixer, beat heavy cream, powdered sugar and vanilla until medium peaks form.
  2. Assemble lasagna: In a 9"-x-13” pan, spread a thin layer of whipped cream. Top with a layer of Nilla Wafers and spread a thick layer of whipped cream on top. Top with a layer of strawberries. Repeat two times, ending with strawberries. Sprinkle with crushed Nilla Wafers.
  3. Refrigerate until Nilla Wafers are totally soft, 3 hours, or up to overnight.
  4. Sprinkle with more powdered sugar, then slice and serve.

Watch the recipe video here:

How To Make Strawberry Shortcake Lasagna

Strawberry Shortcake Lasagna is easy to make, hard to resist. Full recipe: http://dlsh.it/vup7lc3

Posted by Delish on Sunday, February 25, 2018

Lasagna

Crock-Pot Lasagna

Crock-Pot Lasagna
A classic lasagna made easy.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 box lasagna noodles, unboiled
  • 1 tbsp. olive oil
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 1 lb. ground beef
  • 1 tsp. Italian seasoning
  • 3½ c. marinara sauce, divided
  • kosher salt
  • Freshly ground black pepper
  • 16 oz. whole milk ricotta
  • ¼ c. freshly grated Parmesan, plus more for garnish
  • ¼ c. chopped parsley, plus more for garnish
  • 4½ c. shredded mozzarella
Instructions
  1. In a large skillet over medium heat, heat oil. Add onions and cook until translucent, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper and Italian seasoning. Cook until no pink remains and add 3 cups of the marinara, stirring to combine and cooking 2-3 minutes more.
  2. In a large bowl, combine ricotta with parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
  3. Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next add a layer of noodles (you’ll have to break some to make them fit) a layer of meat mixture, a layer of mozzarella, and a layer of ricotta. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
  4. Garnish with more parmesan and parsley and serve.

Watch the recipe video here:

How To Make Crock Pot Lasagna

Crock-Pot Lasagna is so easy you'll want it for dinner every night.Full recipe: http://dlsh.it/Yyrx8KU

Posted by Delish on Thursday, January 18, 2018