Posts Tagged ‘Lasagna’

Lasagna in a Hurry!

May 18, 2017

When you find you are not in the mood to deal with lasagna noodles and sauce from scratch, here’s a wonderful recipe for lasagna that you can throw together in a hurry (using only four ingredients).  And it is positively fantastic!  Enjoy!

Ravioli Lasagna

1 pound of ground beef
1 jar (28 ounces) of spaghetti sauce
1 package (25 ounces) frozen sausage or cheese ravioli
1-1/2 cups (6 ounces) shredded mozzarella cheese

In a large skillet, cook the ground beef over medium heat until no longer pink; drain off the excess juice.  In a greased 2-1/2 quart baking dish, layer a third of the spaghetti sauce, have of the ravioli and beef, and 1/2 cup of the cheese.  Repeat the layers once and top with the remaining sauce and cheese.

Cover and bake at 400 degrees for 40-45 minutes or until heated through.

Super easy!


A Different Kind of Lasagna!

May 7, 2015

Here is a recipe that I ran across last month that I’m just dying to try . . . a variation on a theme as it were . . . lasagna with a Mexican flair.

Taco Lasagna

1 pound of ground beef
1/2 cup of chopped green pepper
1/2 cup of chopped onion
2/3 cup of water
1 envelope of taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour torillas (8-inch)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend

1.  In a large skillet, cook the beef, green pepper, and onion over medium heat until the meat is no longer pink; drain.  Add water and the taco seasoning and bring to a boil.  Reduce the heat and simmer, uncovered, for two minutes.  Stir in the black beans and tomotoes.  Simmer, uncovered, for an additional ten minutes.

2.  Place two tortillas in a greased 13″ x 9″ baking dish.  Spread with half of the refried beans and beef mixture; sprinkle with 1 cup of cheese.  Repeat layering.  Top with the remaining torillas and cheese.

3.  Cover and bake at 350 degrees for 25-30 minutes or until heated through and the cheese is melted.

Too Tired to Cook!

August 19, 2009

I had a really late day at work and arrived home totally uninspired to cook (say it isn’t so!).  Alas, it does happen from time to time.  So I merely threw together a quick omelet and was done.  However, I was really craving lasagna; I just did not have the time or the energy (perhaps I’ll add this to my agenda this coming weekend).  Here is a fabulous (in my opinion) vegetarian lasagna . . . give it a try the next time you are in the mood for lasagna . . . with a bit of zest (thanks to the Rotelle).  Enjoy!

12 whole lasagna noodles (about 12 ounces)
1 small bunch of brocolli stalks (about 12 ounces), trimmed and washed
4 Tablespoons of olive oil
1/2 cup of chopped onion
2 teaspoons chopped garlic
1 container of Ricotta cheese (15 ounces)
2 eggs, beaten
4 Tablespoons grated Parmesan cheese
4 Tablespoons chopped Italian flat-leaf parsley
Fresh ground black pepper (I use cayenne — a little more zesty!)
Pinch of nutmeg
2 large carrots, trimmed, peeled, and grated
1 can whole tomatoes (15 ounces) with juices (cut them into pieces as they cook)
1 can Rotelle diced tomatoes and green chiles (drain the juice)
1 Tablespoon chopped fresh Basil leaves
8 ounces large mushrooms, coarsely chopped
1 green or red bell pepper, coarsely chopped
1 Tablespoon lemon juice (freshly squeezed)
2 cups shredded Mozzarella cheese (about 8 ounces)

Cook the lasagna noodles in plenty of boiling salted water until al dente, or firm to bite (about 12 minutes); drain. Let the noodles sit in a bowl of cool water until you are ready to use them.

Steam the broccoli in a rack set over 1″ of steaming water (covered) until they are crisp-tender (about 5 minutes). Cool; coarsely chop and set aside.

Heat 2 Tablespoons of the oil in a medium skillet; add the onion and saute until tender. Add 1 teaspoon of the chopped garlic; saute for 1 minute.

In a bowl, combine the chopped broccoli, half the sauteed onion, the Ricotta, eggs, 2 Tablespoons of the Parmesan cheese, 2 Tablespoons of the parsley, and a pinch each of the black pepper and nutmeg; set aside.

Add the chopped carrots to the onion remaining in the skillet; saute, stirring over medium heat until crisp-tender; stir in the tomatoes and the Rotelle. Cook, stirring occasionally, until gently boiling.   Boil, stirring occasionally, until the sauce is thickened (about 10 minutes); stir in 1 Tablespoon of the remaining parsley, the basil, and salt and pepper to taste. Transfer to a small bowl. Wipe out the skillet.

Heat the remaining 2 Tablespoons of oil in the skillet; add the mushrooms and saute, stirring over medium heat, until the liquid has evaporated (about 5 minutes). Add the green (or red) bell pepper; saute until crisp-tender (about 3 minutes). Stir in the remaining 1 teaspoon of garlic and saute for 1 minute. Stir in the remaining 1 Tablespoon of parsley and the lemon juice; season with salt and pepper.

Heat the oven to 350 degrees. Select a shallow 4-quart baking dish (approximately 10″ x 14″); spoon about 1/2 cup of the tomato sauce over the bottom of the dish. Lift the lasagna noodles from the water individually and blot them dry on paper toweling. Arrange a single layer of noodles in the dish.

Spread the mushroom layer over the noodles; sprinkle with 1 cup of the Mozzarella cheese and 1 Tablespoon of the remaining Paremesan cheese. Top with a second layer of noodles. Spread with the Ricotta and broccoli mixture. Sprinkle with 1/2 cup of Mozzarella. Top with a third layer of noodles.   Spread with the tomoato sauce.  Sprinkle with the remaining 1 Tablespoon of Parmesan and the remaining 1 cup of shredded Mozzarella.

Bake until cheese is melted and bubbly (about 40 minutes). Let stand for at least 15 minutes before serving.

Throw in a Caesar Salad and some garlic bread . . . bon appetit!