Ingredients
12 lasagna noodles
1 package (19.76 oz) Italian links (casings removed) or (16 oz) Italian sausage (I like Johnsonville best)
1 medium onion, chopped
1 T chopped garlic
1 jar (45 oz) pasta sauce
1 container (15 oz) ricotta cheese
1 egg
2/3 c grated Parmesan cheese
3 c chopped fresh spinach, packed
2 c shredded mozzarella cheese
Directions
Prepare noodles according to package directions; drain & set aside. Saute Italian sausage, onion and garlic in skillet until sausage is browned, drain. Add pasta sauce to sausage mixture and set aside. In medium bowl, blend ricotta cheese, eggs, and 1/4 c Parmesan cheese & set aside.
Coat 9x13 baking dish with non-stick spray and spread 1 cup of sausage mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 c of ricotta cheese mixture on the noodles and layer with 1 c of sausage mixture. Sprinkle 1 c of spinach and 1/2 c mozzarella cheese. Repeat this whole process 3 more times starting w/ noodles; top w/ 1/4 c Parmesan cheese to finish.
Bake uncovered at 350F for 45 mins until hot & bubbly. Let stand 10 mins before cutting.
Showing posts with label lasagna. Show all posts
Showing posts with label lasagna. Show all posts
Thursday, January 12, 2012
Monday, July 25, 2011
Worth it Lasagna
From Taste of Home: Italian Favorites
makes 2 casseroles (12 servings each)
Ingredients:
2 jars (26 oz) meatless spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c Burgundy wine
2 T brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed
3/4 c raisins
1 1/2 lb sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
1 package (10 oz), frozen spinach, thawed and squeezed dry
1 c grated Parmesan cheese
2 packages (24 oz) frozen ravioli
1 c shredded Parmesan cheese
18 slices provolone cheese, cut in half
6 c (24 oz) shredded Monterey Jack cheese
4 large tomatoes, sliced
Directions:
In Dutch oven, bring first 5 ingredients to boil. Reduce heat, simmer, uncovered for 20 min, stirring often.
In large skillet, cook sausage over med heat until no longer pink; drain. Stir in raisins and Italian seasoning add to sauce. In same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In large bowl, combine eggs, ricotta, spinach and grated Parmesan cheese; set aside.
In each of two greased 13 x 9 baking dishes, latyer w/ 1 1/3 c sauce, half of a package of ravioli, 1 1/3 c sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese and 2 1/2 c spinach mixture.
Top each with six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese, 1 1/3 c sauce, remaining ravioli and sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).
Cover and bake at 375 F for 45 mins. Uncover, bake 10-15 mins longer or until bubbly. Let stand 15 mins before serving.
Nutritional Jazz: 483 calories; 24 g fat; 13 g sat fat; 102 mg cholesterol; 1081 mg sodium; 36 g carbs; 4 g fiber; 31 g protein
makes 2 casseroles (12 servings each)
Ingredients:
2 jars (26 oz) meatless spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c Burgundy wine
2 T brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed
3/4 c raisins
1 1/2 lb sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
1 package (10 oz), frozen spinach, thawed and squeezed dry
1 c grated Parmesan cheese
2 packages (24 oz) frozen ravioli
1 c shredded Parmesan cheese
18 slices provolone cheese, cut in half
6 c (24 oz) shredded Monterey Jack cheese
4 large tomatoes, sliced
Directions:
In Dutch oven, bring first 5 ingredients to boil. Reduce heat, simmer, uncovered for 20 min, stirring often.
In large skillet, cook sausage over med heat until no longer pink; drain. Stir in raisins and Italian seasoning add to sauce. In same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In large bowl, combine eggs, ricotta, spinach and grated Parmesan cheese; set aside.
In each of two greased 13 x 9 baking dishes, latyer w/ 1 1/3 c sauce, half of a package of ravioli, 1 1/3 c sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese and 2 1/2 c spinach mixture.
Top each with six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese, 1 1/3 c sauce, remaining ravioli and sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).
Cover and bake at 375 F for 45 mins. Uncover, bake 10-15 mins longer or until bubbly. Let stand 15 mins before serving.
Nutritional Jazz: 483 calories; 24 g fat; 13 g sat fat; 102 mg cholesterol; 1081 mg sodium; 36 g carbs; 4 g fiber; 31 g protein
Roasted Vegetable Lasagna
from Taste of Home: Italian Favorites
serves 8
Ingredients:
1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 c olive oil
3 T, minced fresh basil, divided
3 garlic cloves, minced
3/4 t salt, divided
1/2 t pepper, divided
2/3 c pitted Greek olives, pitted
1/4 c butter, cubed
1/4 c flour
2 3/4 c milk
1 bay leaf
1/8 t ground nutmeg
5 T grated Parmesan cheese, divided
2 T shredded Asiago cheese
3/4 c shredded part-skim mozzarella cheese
6 no-cook lasagna noodles
Directions:
Cut eggplant, zucchini, tomatoes, and red pepper into 1 inch pieces; place in a large bowl. Add onion, oil, 2 T basil, garlic, 1/2 t salt, and 1/4 t pepper; toss. Transfer to two greased 15 x 10 x 1 pans. Bake at 450 F for 20-25 mins or until tender crisp. Stir in olives.
In large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to boil; cook and stir for 2 mins or til thickened. Remove from heat. Stir in 3 T Parmesan, Asiago, remaining basil, salt and pepper. Discard the bay leaf.
Spread a forth of the sauce in greased 11 x 7 baking dish. Top w/ 2 1/3 c veggies, 1/4 c mozzarella and 3 noodles. Repeat layers. Top w/ a forth of the sauce, remaining veggies, mozzarella, sauce, and Parmesan. Cover and bake at 375F for 30-40 min or until bubbly. Let stand 15 mins before serving.
Nutritional jazz: 344 calories; 22 g fat; 8 g sat fat; 34 mg cholesterol; 590 mg sodium; 3 g fiber; 11 g protein
serves 8
Ingredients:
1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 c olive oil
3 T, minced fresh basil, divided
3 garlic cloves, minced
3/4 t salt, divided
1/2 t pepper, divided
2/3 c pitted Greek olives, pitted
1/4 c butter, cubed
1/4 c flour
2 3/4 c milk
1 bay leaf
1/8 t ground nutmeg
5 T grated Parmesan cheese, divided
2 T shredded Asiago cheese
3/4 c shredded part-skim mozzarella cheese
6 no-cook lasagna noodles
Directions:
Cut eggplant, zucchini, tomatoes, and red pepper into 1 inch pieces; place in a large bowl. Add onion, oil, 2 T basil, garlic, 1/2 t salt, and 1/4 t pepper; toss. Transfer to two greased 15 x 10 x 1 pans. Bake at 450 F for 20-25 mins or until tender crisp. Stir in olives.
In large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to boil; cook and stir for 2 mins or til thickened. Remove from heat. Stir in 3 T Parmesan, Asiago, remaining basil, salt and pepper. Discard the bay leaf.
Spread a forth of the sauce in greased 11 x 7 baking dish. Top w/ 2 1/3 c veggies, 1/4 c mozzarella and 3 noodles. Repeat layers. Top w/ a forth of the sauce, remaining veggies, mozzarella, sauce, and Parmesan. Cover and bake at 375F for 30-40 min or until bubbly. Let stand 15 mins before serving.
Nutritional jazz: 344 calories; 22 g fat; 8 g sat fat; 34 mg cholesterol; 590 mg sodium; 3 g fiber; 11 g protein
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