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Lasagna

Hunters Chicken Lasagna

Hunters Chicken Lasagna
Hunters Chicken Lasagna
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 5 chicken breasts, shredded
  • 1½ bowls passata
  • ¾ bowl BBQ sauce
  • 1 tbsp salt
  • 1 tsp pepper
  • 20 rashers streaky bacon
  • 3 cups grated cheddar
  • 3 cups grated mozzarella
  • 9-12 fresh lasagna sheets
Instructions
  1. Mix together the shredded chicken with the passata, BBQ sauce, salt and pepper.
  2. In a greased lasagna dish spread a layer of the chicken then top with bacon. Sprinkle with cheddar then mozzarella and top with a layer of the pasta sheets.
  3. Repeat this process until you get to the top of the dish then sprinkle with more cheese and bake for 20 minutes until the pasta is cooked through.

Watch the recipe video here:

Hunters Chicken Lasagna

Posted by Twisted on Wednesday, September 20, 2017

Lasagna

Cheesy Pesto Lasagna Rolls

Cheesy Pesto Lasagna Rolls
Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time a traditional deep-dish lasagna takes.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Kosher salt and freshly ground black pepper
  • 12 lasagna noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • 1 large egg
  • 2 cups whole milk ricotta
  • One 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 2½ cups shredded mozzarella
  • ¾ cup grated Parmesan
  • 1 cup store-bought pesto
  • 1 tablespoon extra-virgin olive oil
  • Crushed red pepper flakes, optional
Instructions
  1. Position an oven rack to the middle position and preheat the oven to 425 degrees F.
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
  3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
  4. Beat the egg in a large bowl and then stir in the ricotta, spinach, 1½ cups of the mozzarella cheese, ½ cup of the Parmesan, ½ cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining ½ cup pesto into the slightly cooled bechamel sauce.
  5. Brush a 13- by 9- inch baking dish with oil. Spread ¼ cup of the pesto-bechamel sauce on to the bottom of the dish.
  6. Lay half of the cooked lasagna noodles on a clean work surface and spread ⅓ cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.

Watch the recipe video here:

How To Make Pesto Lasagna Rolls

Recipe of the Day: Cheesy Pesto Lasagna Rolls

Posted by Food Network on Thursday, September 14, 2017

Lasagna

Skillet Lasagna

Skillet Lasagna
Creamy, extra-cheesy skillet lasagna gets 👍👍 from even the pickiest little eaters.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Kosher salt and freshly ground pepper
  • One 16-ounce box lasagna noodles, broken into pieces
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons fresh thyme leaves
  • 2½ cups milk (2 percent or whole)
  • 2 teaspoons fresh lemon juice
  • Freshly ground pepper
  • 1 rotisserie chicken (about 2 pounds), shredded
  • One 15-ounce tub whole milk ricotta cheese
  • 12 ounces shredded mozzarella
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large pot of salted water, boil the broken lasagna noodles according to package directions until al dente. Drain and reserve.
  3. In a medium pot, melt the butter. Once the foaming subsides, add the flour and whisk for about a minute until a roux forms. Add the thyme leaves and whisk another few seconds. Gradually add the milk and keep whisking until a creamy sauce forms, 5 to 8 minutes. Whisk in the lemon juice and season with 1 teaspoon each salt and pepper.
  4. Pour ½ cup of the sauce in the bottom of a 12-inch cast-iron skillet. Arrange one-third of the noodles on top, then layer with about 1 cup of the chicken, dollop with half the ricotta, sprinkle with ⅓ of the mozzarella and drizzle another 1 cup of the sauce over the cheese. Repeat with another layer of noodles, chicken, ricotta, mozzarella and sauce. Add a final layer of noodles, mozzarella and sauce. Bake until the cheese is browned and bubbly, about 30 minutes.

Watch the recipe video here:

How to Make Creamy Skillet Lasagna Bake with Bev Cooks

Creamy, extra-cheesy skillet lasagna gets 👍👍 from even the pickiest little eaters. #momwins with Bev Cooks

Posted by Food Network on Tuesday, September 12, 2017

Lasagna

Cheesesteak Lasagna Wheels

Cheesesteak Lasagna Wheels
Cheesesteak Lasagna Wheels
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 steaks, cut into thin strips
  • 2 green peppers, sliced thinly
  • 1 white onion, sliced thinly
  • 2 cloves garlic, minced
  • 2 tsp Worcestershire sauce
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp cooking oil
  • 1 cup cream cheese
  • 2 cup cream, hot
  • 3 cups mozzarella, grated
  • 1 tsp paprika
  • ¼ tsp ground nutmeg
  • 1 tsp salt
  • 10 lasagna sheets, par cooked
  • 1 Jalapeño, deseeded and finely chopped (optional)
Instructions
  1. In a large skillet over medium-high heat, add ½ tbsp oil. Add sliced steak and cook until browned and no liquid remains. Remove from pan and set aside.
  2. In the same pan heat remaining oil. Add onions and peppers. Cover and cook until softened and lightly caramelized, about 10 minutes. Add steak back in with garlic, spices and Worcestershire sauce. Stir until garlic is just cooked, about 2 minutes. Set aside to cool
  3. In a blender add cream cheese, 1 cup mozzarella, spices and hot cream. Blend until smooth.
  4. Preheat oven to 180C (350F). Grease a large oven-proof dish.
  5. Take lasagna sheets and cut in half, sprinkle with cheese leaving an open edge of pasta at the end. Top with steak mixture evenly but not too much, about 1-2tbsp per roll. Roll up tightly. Cut each roll in half.
  6. Pour ¼ of the sauce on the bottom of the pan. Arrange the pasta pinwheels neatly on top of the sauce. Cover with remaining sauce.
  7. Bake for 30-40 minutes until sauce is bubbling and pasta is just golden brown on top.
  8. Sprinkle with jalapeño pepper and enjoy!

Watch the recipe video here:

Cheesesteak Lasagna Wheels

Posted by Twisted on Tuesday, September 12, 2017

Lasagna

Lasagna Garlic Bread Boat

Lasagna Garlic Bread Boat
Lasagna Garlic Bread Boat
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 large baguette
  • ½ cup garlic butter
  • ½ cup grated mozzarella
  • 4 lasagna fresh lasagna sheets (or cooked lasagna)
  • 1 cup beef ragu
  • ½ cup bechamel
  • ½ cup grated parmesan
Instructions
  1. Cut a neat square in the middle of the baguette and brush with garlic butter.
  2. Sprinkle with a layer of mozzarella and top with a layer of lasagna sheets, trimmed to size so they fit snugly inside the baguette.
  3. Spoon in a layer of the ragu followed by the béchamel, parmesan and another layer of pasta. Repeat for as many times as your bread permits, finally topping with a layer of pasta, followed by béchamel and the two cheeses.
  4. Wrap in foil and bake at 180°c/360°F for 20 minutes, followed by grilling/broilling for another 5 minutes.
  5. Serve with a nice salad. Enjoy!

Watch the recipe video here:

Lasagna Garlic Bread Boat

Posted by Twisted on Tuesday, August 22, 2017

Lasagna

Lasagna Party Ring

Lasagna Party Ring
Move over, chips and salsa.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 tablespoons canola oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • ¾ pound ground beef, 80:20 ratio of lean to fat
  • ¾ pound ground sweet Italian sausage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 28 ounces tomato sauce
  • 15 ounces ricotta
  • ½ cup shredded Parmesan
  • ¼ cup basil,chopped
  • 1 egg
  • 18-20 cooked lasagna noodles
  • 2 cups shredded mozzarella
  • ½ cup marinara sauce, to serve
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large pot over high heat, add oil, onions, and garlic, and cook until they begin to brown, stirring occasionally.
  3. Add the beef, sausage, salt, and pepper, cooking until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir.
  4. Add the tomato sauce, then reduce heat to a simmer, cooking the sauce down until the mixture becomes extremely thick, almost paste-like. Remove from heat and set aside.
  5. In a bowl, combine the ricotta, Parmesan, basil, and egg, mixing until smooth. Set aside.
  6. Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.
  7. Spray a bundt pan with nonstick cooking spray, then lay about 10-12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should be just as tall as the center of the pan, and the other end of the noodles should hang over the sides of the pan.
  8. Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked.
  9. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer. 10. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce.
  10. Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern.
  11. Sprinkle the rest of the mozzarella evenly on top.
  12. Bake for approximately 45 minutes, or until the cheese is a deep golden brown.
  13. Cool for about an hour, then carefully invert the ring onto a cutting board.
  14. Slice the ring, then top with any extra Parmesan and basil.
  15. Place a small bowl filled with marinara at the center of the ring, for dipping.
  16. Serve!
Nutrition Information
Serving size: #servesize#

Watch the recipe video here:

Lasagna Party Ring

Here's a new way to enjoy Lasagna! FULL RECIPE: http://bzfd.it/2ib9I4PBUY THE TASTY ONE TOP: http://bit.ly/2vLAdTu

Posted by Proper Tasty on Saturday, August 26, 2017