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Published by: Clar Obscur on Aug 29, 2012
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Chicken Lasagna II INGREDIENTS * * * * * * * * * 6 lasagne noodles, cooked and drained 455 g ground chicken 80 g chopped onion 75 g chopped green

bell pepper 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 140 g evaporated milk 455 g shredded mozzarella cheese 224 g cottage cheese

DIRECTIONS 1. Cook lasagna noodles in boiling salted water until al dente. Rinse with co ol water, drain well. 2. In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil. 3. To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the s auce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shred ded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese. 4. In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serv ing. ________________________________________________________________________________ _____ World's Best Lasagna INGREDIENTS * * * * * * * * * * * * * * * * * * * * * 455 g sweet Italian sausage 340 g lean ground beef 80 g minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 364 g canned tomato sauce 120 ml water 25 g white sugar 1 g dried basil leaves 1 g fennel seeds 2 g Italian seasoning 20 g salt 0.5 g ground black pepper 15 g chopped fresh parsley 12 lasagna noodles 455 g ricotta cheese 1 egg 3 g salt 340 g mozzarella cheese, sliced 60 g grated Parmesan cheese


I also doubled the filling ingredients and made three layers instead of two. tomato sauce. Drain. I made these changes: Added an additional 1/2 pound of ground meat.1. covered. Top with a third of mozzarella cheese slices. Spread with one half of the ricotta cheese mixture. In a Dutch oven. and top with remaining mozzarella and Parmesan cheese. In a mixing bowl. (WOW! This really is World's Best Lasagna! From reading all the reviews. Arrange 6 noodles lengthwise over meat sauce. Everyone raved about the lasagna and I have sauce left over for another use. I don't use supermarket riccota under any ci rcumstances. Bake in preheated oven for 25 minutes. 3. To assemble. Repeat layers. 2. onion. 1 tablespoo n salt. stirring occasionally. chopped 2 (6 ounce) cans tomato paste 1 (14. Cook lasagna noodles in boiling water for 8 to 10 minutes. and 2 tablespoons parsley. Drain noodles. Remove foil. remaining parsley. canned tomatoes. 4. I think that's why I see recipes with regular cottage cheese instead of riccota. and bake an additional 25 minutes. and garlic over medium heat until well browned. 5. fennel seeds. omitted the salt. Spo on 1 1/2 cups meat sauce over mozzarella. paste. combine ricotta cheese with egg. There is no comparison to the taste or texture of supermarket brands. for about 1 1/2 hour s.5 g ground black pepper 10 g white sugar 335 g cottage cheese 40 g grated Parmesan cheese 1 egg 9 lasagna noodles 455 g shredded mozzarella cheese DIRECTIONS 1. Simmer. In anot . Brands such as Sierra or Polly-O. or make s ure the foil does not touch the cheese. a nd water. Preheat oven to 375 degrees F (190 degrees C). Stir in crushed tomatoes. it's just plain nasty!) ________________________________________________________________________________ _ Linda's Lasagna INGREDIENTS (Nutrition) * * * * * * * * * * * * * * * * * 455 g lean ground beef 1 onion. and 1/2 te aspoon salt. pepper. Bring a large pot of lightly salted water to a boil. and sprinkle with 1/4 cup Parmesan che ese. Italian seasoning. Cover with foil: to prevent sticking. all the spices. and sauc e. ground beef. basil. the parsley. cook sausage. SID E NOTE: For anyone who thinks they don't like ricotta cheese: Buy it at an Itali an market. cook beef until brown. spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. and rinse with cold water. In a large skillet over medium heat.5 ounce) can crushed tomatoes 475 ml water 5 g dried oregano 6 g garlic powder 10 g salt 0. either spray foil with cooking spray. d oubled the onions. Season with sugar. tomato paste. Cool for 15 minutes before serving.

until golden and bubbly. water. oregano. top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce. the flavors gel overnight. Cover and bake at 350 degrees F for 45 minutes. Uncover. That way. blend cottage cheese. meat sauce. Combine beef and oni on in a large saucepan with tomato paste. mozzarella and Parmesan cheeses. x 9-in. Let stand for 15 minutes before cutting. minced 5 g dried basil 2 g dried parsley flakes 8 g sugar garlic salt to taste 8 uncooked lasagna noodles 24 cooked meatballs 1 egg 245 g ricotta cheese 225 g shredded mozzarella cheese 75 g grated Parmesan cheese DIRECTIONS 1. While sauce is simmering. Bring to a boil. Spoon 1 cup of the meat s auce into a greased 13-in. drain. Re duce heat. In a small bowl. pepper and sugar. a good idea is to bake it for the 30 minutes the night before. though. bake 5-10 minutes longer or until golden brown. sprinkle the 1/2 pound of mozz on top and then bake for 15 minut es before serving. 6. cook lasagna noodles acco rding to package directions. Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F (175 degrees C). Cover noodles with one-third of remaining sauce. Add pasta and cook fo r 8 to 10 minutes or until al dente. crushed tomatoes. undrained 1 (8 ounce) can tomato sauce 235 ml water 1 (6 ounce) can tomato paste 110 g onion. garl ic powder. Reduce heat to low and simmer 1 hour. ________________________________________________________________ Extra-Easy Spinach Lasagna . Set aside. 4. keep it in the refrigerator.her skillet over medium heat. Also. In a large saucepan. 5. x 2-in. Bake in preheated oven 30 minutes.) ________________________________________________________________________ Meatball Lasagna INGREDIENTS * * * * * * * * * * * * * * * * 2 (14. an d the next day. Meanwhile. combine egg and ricotta cheese. ricotta mixture. Layer with half of the n oodles. drain. baking dish. 2. Repeat lay ers. combine the first 10 ingredients. cover and simmer for 20 minutes. but you still get the fe eling of eating the lasagna "fresh". Crumble meatballs into the sauce.5 ounce) cans diced tomatoes. salt. chopped 3 g garlic clove. Cook over medium heat until mixture comes to a boil. Parmesan and egg until smo oth. 3. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Place another layer of noodles and one of sauce over the mozzar ella. is that cottage cheese will not work for lasagna -you need to get the 15-oz. (One thing to note. Sprinkle remaining mozzarella on top an d bake 15 minutes more. container of WHOLE MILK ricotta. cook onion until translucent. Top with half the mozzarella. 2. Cover sauc e with 3 noodles.

3. Mix ricotta cheese. ___________________________________________________________________________ . microwave on HIGH 3 minutes. Top with remaining pasta sauce. thawed and well drained 225 g shredded mozzarella cheese 710 ml Prego® Fresh Mushroom Italian Sauce 6 uncooked lasagna noodles 60 ml water DIRECTIONS 1. Bake 10 minutes or until hot. 2. Slowly pour water around inside edges of baking dish. Top with 3 lasagn a noodles and half the spinach mixture. Bake at 400 degrees F for 40 minutes Uncover. spinach and 1 cup mozzarella cheese. Let stand 10 minutes. Repeat layers. FOOTNOTE * Tip: To thaw spinach.INGREDIENTS * * * * * * 426 g ricotta cheese 284 g frozen chopped spinach. Spread 1 cup pasta sauce in 2-quart shallow baking dish. breaking apart with for k halfway through heating. Cover. Sprinkle with remaining mozz arella cheese.

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