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Lasagna

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Lasagna

Mug Lasagna

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Mug Lasagna
Want a quick, simple meal that's also hearty and filling? Toss together this lil' lasagna for a single-serving meal in a mug!
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 sheet lasagna, cooked
  • ½ cup ricotta
  • ½ teaspoon salt
  • Pinch black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons shredded mozzarella, plus more for topping
  • 4 tablespoons marinara sauce
  • 1 teaspoon chopped oregano
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix ricotta, salt, pepper and olive oil. Place the lasagna noodle on a plate or cutting board and spread ricotta mixture evenly across it, two tablespoons at a time. Sprinkle with two tablespoons of shredded mozzarella. Roll up into a circle.
  3. Place remaining mozzarella and two tablespoons of marinara on the bottom of a 12-ounce coffee mug. Place the rolled lasagna noodle inside the cup and top with remaining marinara and shredded mozzarella. Bake for 20 to 25 minutes until cheese is golden and bubbles over. Remove from oven and place a saucer or small plate on top. Flip over and top with oregano. Serve immediately.

Watch the recipe video here:

Mug Lasagna

Lasagna for 1 just got 10x easier.Full Recipe: taste.md/2nJj3AC

Posted by Tastemade on Monday, February 5, 2018

Lasagna

Fried Lasagna Nuggets

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Fried Lasagna Nuggets
Few words are more evocative than lasagna - comfort food, scourge of waistlines, fetishised lust meal of cartoon cats. Here at Twisted Towers we love paying homage to one of Italy's great culinary exports with a cheeky twist, and this might be one of our favourite yet. Tasty little chunks of lasagna deep fried until crispy on the outside, gooey with mozzarella and rich ragu on the inside.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 4 lasagna sheets
  • 1 cup ricotta
  • 1½ cups ragu
  • 16 sheets mozzarella
  • 1 cup flour
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs
  • Oil for frying
  • Parmesan
Instructions
  1. Par boil the lasagna sheets and lay each one flat. Spread on the ricotta and ragu then lay the sheets of mozzarella on top. Roll up from one end to the other then place on a tray, repeat with the remaining mix and leave to set in the freezer for half an hour or so for them to set.
  2. Cut each roll into four and then dip each piece first in the flour, then the egg, then the breadcrumbs, then the egg and then breadcrumbs again.
  3. Fry in batches of three for roughly four minutes until golden brown and crispy.
  4. Grate with parmesan and serve with marinara sauce.

Watch the recipe video here:

Fried Lasagna Nuggets

Fried Lasagna Nuggets

Posted by Twisted on Monday, January 15, 2018

Lasagna

Garlic Knot Crust Lasagna

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Garlic Knot Crust Lasagna
Tear and share a dollop of doughy joy this evening. Twisting two of your comfort food favourites together, this garlic knot crust lasagne is the perfect way to satisfy some carby cravings.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 4 cups beef ragu
  • 4 cups bechamel
  • 8 lasagna sheets
  • 16 slices mozzarella
  • 500g pizza dough
  • 1 cup garlic butter
Instructions
  1. Separate dough into 30g balls. Roll each into logs and tie into a knot looping around your fingers and pulling one end through tucking the ends.
  2. Arrange knots around the edge of a large deep sheet pan. Layer the middle with two scoops of ragu and béchamel sauce. Top with two lasagna noodles. Layer with ragu followed by béchamel, cheese and then more lasagna noodles. Continue with remaining fillings and noodles and last layer should be remaining béchamel and ragu and topped with cheese.
  3. Brush knots liberally with garlic butter. Cover with parchment and foil an bake at 180ºC (350ºF) for 20 minutes. Remove the cover and bake for an additional 20 minutes.
  4. If needed cover the garlic knots with foil and broil to brown cheese for 5 minutes.
  5. Enjoy!

Watch the recipe video here:

Garlic Knot Crust Lasagna

Garlic Knot Crust Lasagna

Posted by Twisted on Saturday, January 20, 2018

Lasagna

Chicken Spinach Artichoke Lasagna

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Chicken Spinach Artichoke Lasagna
If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 lb. lasagna noodles
  • 3 tbsp. butter
  • 2 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 3 c. skim milk
  • kosher salt
  • Freshly ground black pepper
  • 1 c. freshly grated Parmesan
  • 2 c. shredded rotisserie chicken
  • ½ lb. frozen chopped spinach, defrosted and drained
  • 1 15-oz. can artichoke hearts, chopped
  • 2 pints skim ricotta
  • 4 c. shredded mozzarella
Instructions
  1. Preheat oven to 350º. In a large pot of salted boiling water, cook lasagna noodles until al dente. Drain and transfer to a sheet pan to cool.
  2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and whisk until golden brown, 1 minute more. Pour over milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add shredded chicken, spinach, and artichokes and stir until combined.
  3. Assemble lasagna: In a large baking dish, spread a thin layer of the sauce mixture. Top with a layer of lasagna noodles, slightly overlapping each, a layer of ricotta, a layer of the chicken mixture, and a layer of mozzarella. Repeat for three layers, ending with mozzarella.
  4. Cover with foil and bake until warm and bubbly, 35 minutes. Broil until cheese is golden, 2 minutes more.
  5. Let cool 10 minutes before slicing and serving.

Watch the recipe video here:

How To Make Chicken Spinach Artichoke Lasagna

Chicken Spinach Artichoke Lasagna is the dinner you need tonight.Full recipe: http://dlsh.it/CIjms19

Posted by Delish on Monday, January 15, 2018

Lasagna

Fried Lasagna

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Fried Lasagna
It ain't pasta if it ain't fried, y'all.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 10 lasagna noodles, cooked al dente
  • 1 15- oz. container ricotta
  • 4 eggs, lightly beaten (divided)
  • 2 cloves garlic, minced
  • kosher salt
  • Freshly ground pepper
  • 1 c. shredded mozzarella
  • ¼ c. finely chopped parsley
  • vegetable oil
  • ½ c. flour
  • 2 c. italian breadcrumbs
  • Marinara sauce
Instructions
  1. Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
  2. In medium bowl, combine ricotta, 1 egg and garlic. Season with salt and pepper. Mix until evenly combined. Spread the ricotta mixture onto each lasagna noodle, then sprinkle with mozzarella. Fold each lasagna noodle 3-4 times, to create a square. Freeze the lasagna servings on the baking sheet for 30 minutes, or until hardened.
  3. When the lasagna squares are frozen, set up a dredging station. Divide the flour, eggs and breadcrumbs in three separate shallow bowls. Season breadcrumbs with salt and pepper. Working in batches, dredge lasagna in the flour mixture then dip in eggs. Toss in breadcrumbs for the final dredge.
  4. Meanwhile, heat oil. Pour about 1½” vegetable oil into a large, deep skillet (or a shallow pot). Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.) Working in batches, add 3-4 lasagna squares to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 2-3 minutes, then flip and cook until the second side is golden, 2-3 more minutes. Place the fried lasagna squares on a cooling rack lined with paper towels. Repeat until all the lasagna is fried.
  5. Sprinkle with parsley and serve with warm marinara for serving.

Watch the recipe video here:

How To Make Fried Lasagna

This Fried Lasagna is the best fried food of all time.Full recipe: http://dlsh.it/iUnex9e

Posted by Delish on Wednesday, January 10, 2018

Lasagna

Eggplant Lasagna

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Eggplant Lasagna
This is the vegetarian lasagna you've been searching for.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 medium eggplants
  • kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion
  • 2 tsp. oregano
  • Freshly ground black pepper
  • 1 25-oz. jar marinara
  • 16 oz. whole milk ricotta
  • ½ c. freshly grated Parmesan
  • 1 large egg
  • ¼ c. chopped fresh parsley, plus more for garnish
  • 4 c. shredded mozzarella
Instructions
  1. Preheat oven to 400°.
  2. Cut ends of eggplants and slice thinly, about ¼” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.
  3. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
  4. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
  5. In a large casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
  6. Cover with foil and bake for 35 minutes, then garnish with parsley and serve.

Watch the recipe video here:

How To Make Eggplant Lasagna

Eggplant Lasagna is so satisfying you'll forget it's low carb. Full recipe: http://dlsh.it/1hPi76l

Posted by Delish on Saturday, January 6, 2018

Lasagna

Long Lasagna Roll-ups

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Long Lasagna Roll-ups
Long Lasagna Roll-ups
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 cups ricotta cheese
  • ½ cup cooked spinach, drained
  • ½ cup finely grated parmesan
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp nutmeg
  • 1 egg
  • 6 Lasagna sheets
  • 1½ cup bechamel sauce
  • 2 cups ragu
  • 9 slices mozzarella cheese
  • Basil
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. In a large bowl mix together ricotta, spinach, parmesan, egg, salt, pepper, and nutmeg until smooth. Lay out lasagna noodles and spread each with ricotta mixture. Roll each into a tight log.
  3. Spread béchamel on the bottom of a baking dish. Lay each roll on the béchamel without touching each other.
  4. Spread rage over top and lay mozzarella to cover.
  5. Cover with parchment and foil and bake for 25 minutes until sauce is bubbly and noodles are cooked.
  6. Remove foil and parchment and grill for 5 minutes until golden and bubbly.
  7. Sprinkle with fresh basil. Enjoy!

Watch the recipe video here:

Long Lasagna Roll-ups

Long Lasagna Roll-ups

Posted by Twisted on Friday, January 5, 2018

Lasagna

Lasagna Soup

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Lasagna Soup
This laughs in the face of basic noodle soup.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 yellow onion, chopped
  • kosher salt
  • 1 lb. ground beef
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. dried oregano
  • 4 c. low-sodium chicken broth
  • 8 oz. lasagna noodles, broken into 2" pieces
  • 2 c. shredded mozzarella
  • Grated Parmesan, for garnish
  • Torn fresh basil, for garnish
Instructions
  1. In a large skillet over medium heat, heat oil. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add beef and cook until no longer pink. Drain fat and return to pot.
  2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes, balsamic, and dried oregano.
  3. Pour in chicken broth and bring to a simmer.
  4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
  5. Add mozzarella and stir, letting melt into soup.
  6. Garnish with Parm and basil.

Watch the recipe video here:

How To Make Lasagna Soup

Lasagna soup is the ultimate soup for pasta lovers.Full recipe: http://dlsh.it/AVVqD7G

Posted by Delish on Monday, January 1, 2018

Lasagna

Lasagna Bites

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Lasagna Bites
Lasagna Bites
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Preheat oven to 350° and grease a large baking sheet with cooking spray. In a large pot of boiling salted water, cook noodles until al dente. Drain and lie flat on baking sheet while you prep rest of ingredients.
  • In a medium bowl, combine ricotta, egg, and 1 tablespoon parsley. Mix until well combined then season with salt and pepper.
  • Cut lasagna noodles in half crosswise. Spread a thin layer of ricotta mixture onto each lasagna noodle then roll up. Cut the rolled lasagna noodle in half crosswise.
  • Place lasagna bites onto the same greased baking sheet. Spoon marinara onto each lasagna bite then sprinkle with mozzarella.
  • Bake until the cheese has melted and the lasagna bites are warmed through, 15 to 20 minutes.
  • Garnish with more parsley and serve warm.
Instructions
  1. Cooking spray, for pan
  2. lasagna noodles
  3. kosher salt
  4. c. ricotta
  5. egg
  6. tbsp. chopped parsley, plus more for garnish
  7. Freshly ground black pepper
  8. c. marinara
  9. c. shredded mozzarella

Watch the recipe video here:

How To Make Lasagna Bites

Lasagna Bites are the NYE app everyone will be fighting over. Full recipe: http://dlsh.it/QEPxju4

Posted by Delish on Wednesday, December 27, 2017

Lasagna

Bacon Chicken Alfredo Lasagna Roll

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Bacon Chicken Alfredo Lasagna Roll
Bacon Chicken Alfredo Lasagna Roll
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 16 slices bacon, thick-cut
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • ½ cup grated parmesan cheese
  • ¼ cup parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ rotisserie chicken, or 2 cooked chicken breasts, shredded
  • 6 lasagna noodles, cooked
  • 6 slices mozzarella cheese
  • 1 cup spinach
Instructions
  1. Preheat oven to 400°F (200°C).
  2. 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 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.
  3. In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
  4. Add the cream, and bring to a boil.
  5. Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
  6. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
  7. Mix the chicken with the sauce until thoroughly combined.
  8. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
  9. Spread the chicken mixture over the noodles, making sure that you leave about a 1-centimeter gap at the bottom so the noodles have room to roll on themselves.
  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 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-rollWe’ve made gift guides for EVERYONE in your life curated with our fave picks! You’re going to LOVE our picks and so are your loved ones. // SHOP ’EM ALL NOW: http://bzfd.it/2kQolsx

Posted by Tasty on Tuesday, December 19, 2017