lasagna

Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!

Lasagna Roll-Ups

lb. lean ground beef

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

A.1. Original Sauce

egg, beaten

POLLY-O Natural Part Skim Ricotta Cheese

KRAFT Grated Parmesan Cheese, divided

lasagna noodles, cooked

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.

Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.

Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.

Top with reserved pasta sauce mixture and remaining cheeses; cover.

Simple, satisfying, and full of authentic Mexican flavor – your family will devour this healthy, vegan casserole!  Full of healthy black beans and corn, this makes a hearty weeknight meal.

Easy Red Enchilada Black Bean Mexican Casserole

onion (diced)

green bell pepper (diced)

garlic (minced)

chili powder

corn

black beans

Salt and pepper (to taste)

tomatoes

Ancho chili (seeds and stems removed)

water

red cider vinegar

cumin

onion powder

Mexican oregano

garlic

salt

tortillas

Preheat your oven to 375Line an 8x8 or 9x9 square baking dish with parchment paper or foil.

To make the Black Bean Mexican Casserole Filling: In a wide saute pan, saute the onion and green bell pepper until starting to brown, about 7-8 minutes.  Add the garlic and chili powder and saute until aromatic, 1-2 minutes.  Add the corn and black beans.  Cook 3 more minutes, until everything is hot and the flavors come together.  Season with salt and pepper. Set aside.  While the onions and green bell peppers saute, you can make the Easy Red Enchilada Sauce.

To make the Easy Red Enchilada Sauce: Combine all of the ingredients in a blender.  Puree until smooth.  Pour ½ cup of the red enchilada sauce into the Black Bean Casserole Filling.  Stir to combine.

To assemble and bake the Easy Red Enchilada Black Bean Mexican Casserole:  Spread ¼ cup of the Red Enchilada Sauce onto the bottom of your pre-lined baking dish.  Place one layer of the tortillas on top.  Use the quartered tortillas to cover the corners of the dish.  Try not to overlap the tortillas too much.  Spread 1/3 of the Black Bean Casserole Filling on top of the tortillas.  Repeat with another layer of tortillas, the filling, the tortillas, and the filling.  Use up all of the filling.  Your top layer should be tortillas.  Pour on the remaining Red Enchilada Sauce.

Cover the pan and bake for 30 minutes. Remove the cover and bake another 10 minutes.  Remove from the oven and let cool 5 minutes.

Garnish with chopped cilantro or avocado and serve!

We took a couple shortcuts for this traditional lasagna recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any ﻿flavor. Make sure to follow these tips.

Classic Lasagna

lasagna noodles

extra-virgin olive oil,

beef

garlic,

oregano

Kosher salt

black pepper

(32-0z.) jars marinara

whole milk ricotta

c. Parmesan, divided

parsley,

lb. sliced mozzarella

Found the measurements, and quantities were extremely off. Ended up throwing out a lot of noodles and having to make more meat and ran out of cheese slices even though we used 2lbs of cheese.

This recipe did not work out for me at all. The quantities were WAY off. For a start you need 2lb of beef.
For the mozzarella, I sliced fresh moz myself, which ended up beeing think and making it extra cheesy - better to buy sliced moz (slightly processed).
Finally, the whole milk ricotta mix was not easily spreadable at all... perhaps I used the worng broand or should have used the egg white as suggested in the other comments.

Great recipe! I used half ground beef/half hot Italian sausage.

I ended up only getting 2 full layers into my pan. I used 8 noodles and had a bunch of oily noodles leftover. I also didn't need 2 full pounds of mozzarella, but I'm sure we'll manage to eat that. Overall, easier recipe than any I've tried before. Very tasty.

My Family loved this recipe. I added the cinnamon the the meat mixture, which many Greek recipes call for (we are Greek) and it was wonderful. Even my daughter, who doesn’t like lasagna, ate some and said how good it was.

Actually when I moved to the south in  60s-70s you could not get Ricotta in grocery stores, so I did use cottage cheese with eggs added.  I worked quite well.  I now use Ricotta and also add the egg.

Fantastic. I made it in a 9x9 pan so halved the recipe (sorta). Added more cheese, because there is never enough for us :) Laid out noodles as you suggested and sprayed with olive oil. First time I haven’t had them tear. Made it so easy. Also the tip to under cooking lasagna was valuable. Used a sprinkle of cinnamon. Just perfect. My husband said you need to make this again.  I used Barilla marinara sauce.

I absolutely loved this recipe. Thank you so much for sharing!

Turned out excellent. The only thing I did different was to divide it into two pans. One I froze, the second I baked after leaving in the fridge overnight. To answer one of the below questions, I then increased the 400• time to 30 minutes from 18-20.  Worked out great.

Loved the tip about adding the cinnamon! Delicious lasagna!

https://streaming.hearstdigitalstudios.com/b4a23c8c-ceec-44ae-88a1-7d627cd1fc11/video_rover_16x9_1080p_hd_1585574533_40600.mp4

We took a couple shortcuts for this recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor.

[Photograph: J. Kenji López-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one can make and consume, so I decided to get...

Sunday Dinner: No-Holds-Barred Lasagna Bolognese Recipe

For the Ragù Bolognese:

extra virgin olive oil

butter

ground lamb (or 85/15 ground beef)

pork

veal

chicken livers, finely chopped (optional)

large onion, finely chopped (about 1 1/2 cups)

carrots,

celery,

sage leaves, finely chopped

red pepper flakes (optional)

Italian plum tomatoes, preferably D.O.P. San Marzano

dry red wine (white works fine as well)

milk

stock (or 2 cups low-sodium canned chicken broth)

bay leaves

Vietnamese or Thai fish sauce

heavy cream

Salt and black pepper

basil

For the Ricotta Mixture:

home-made fresh ricotta (see note), or 3 cups store-bought whole-milk cottage cheese

eggs

For the besciamella:

flour

dry whole milk mozzarella cheese, grated (see note)

nutmeg

To assemble:

For the Ragù Bolognese: Heat butter and olive oil in large Dutch Oven over high heat, stirring occasionally, until butter has stopped foaming. Add lamb, pork, veal, and chicken livers, and cook, breaking up meat with wooden spoon, until no longer pink, 7-10 minutes. Remove from heat, transfer meat to strainer set in large bowl, allow to drain, then transfer drained liquid back to Dutch Oven. Add onions, carrots, celery, garlic, sage, and red pepper flakes, and set over medium heat. Cook, stirring frequently, until vegetables are softened, but not browned, about 10 minutes.

Return meat to skillet, add tomatoes, wine, milk, stock, and bay leaves, and bring to a simmer over high heat. Reduce heat to low, partially cover, and simmer 2 1/2 to 3 hours, stirring occasionally, until liquid is slightly below level of meat, about 2 quarts of sauce total (you may need to add excess stock while cooking if your burner is cooking it too hot). A layer of fat may form on top during cooking, but do not skim it off. After cooking, remove bay leaves, add fish sauce and heavy cream and simmer until fat is emulsified, about five minutes. Season to taste with salt and black pepper. Remove from heat and allow to cool at room temperature for 30 minutes. Stir in parsley and basil. Bolognese will keep for up to 1 week in fridge, and will improve with time. Reheat until warm before using in lasagna.

While the ragù is simmering, make the ricotta mixture. Place ricotta in bowl of food processor or stand mixer fitted with whisk attachment and process/mix until smooth. Season to taste with salt and pepper. Add two eggs and minced herbs, and process/mix until incoroporated. Set aside at room temperature until ready to use.

Make the Besciamella: Heat butter in medium saucepan over medium-high heat until foaming subsides, stirring occasionally, about 1 minute. Add flour and stir with whisk until light blond in color and slightly nutty aroma develops, about 1 minute. Add garlic, and stir to combine. Whisking constantly, add milk in steady stream until fully incorporated. Bring to a simmer (mixture should thicken). Remove heat, add cheese and nutmeg, and whisk until fully melted. Whisking constantly, return to a simmer, remove from heat, and season to taste with salt and pepper. Set aside until ready to use.

Adjust oven racks to lower middle and lowest positions and preheat oven to 375 degrees. Place lasagna noodles in 13- by 9-inch baking dish and cover with hot tap water (or boiled water) and allow to soak for 10 minutes, changing water once during soaking time. Drain in single layer on clean kitchen towels, or paper towels. Cover with second kitchen towel or paper towels and pat dry.

To Assemble: Add 1/6th of meat ragù (about 1 1/3 cups) to bottom of baking dish and drizzle with 1/2 cup besciamella. Place three noodles in single layer on top of sauce (noodles will not quite touch each other; this is okay). Top with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles. Spread 1/2 of ricotta mixture on top of noodles with rubber spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles. Top with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles. Spread remaining 1/2 of ricotta mixture on top of noodles with rubber spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles. Cover with remaining 1/6 of meat sauce, remaining besciamella (about 1 cup), and remaining 2/3 cup parmigiano. Baking dish should be very full at this point.

Place foil-lined rimmed baking sheet on lower rack to catch drips, then place lasagna on upper rack and bake until edges are starting to crisp, and top is a bubbly, golden brown, about 45 minutes, rotating half way through baking. Remove from oven and allow to cool at room temperature for 10 minutes. Sprinkle with herbs, and serve.

The Italian classic of homemade ragù bolognese and creamy béchamel, layered with sheets of fresh or dried pasta.

Classic Baked Lasagna Bolognese (Lasagne alla Bolognese) Recipe

unsalted butter (2 ounces; 60 grams),

all-purpose flour (1.25 ounces; 35 grams)

(700 milliliters) whole milk

salt and black pepper

(900 grams) fresh homemade plain egg

Vegetable oil, for greasing pasta

(85 grams) Parmigiano-Reggiano cheese

In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.

Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is just thick enough to coat the back of a wooden spoon, about 3 minutes.

Season with salt and pepper. Whisk in nutmeg. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Use béchamel sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. (Béchamel sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stovetop or in a microwave to use.)

If Using Homemade Pasta: Follow the recipe and instructions here through step 10 (you will end up with long sheets of fresh pasta), doubling the quantity to yield 2 pounds total (this will make more pasta than you will need, but it's best to have extra and avoid running out midway through assembly). Cut those sheets into roughly 8-inch-long rectangles.

In a pot of salted boiling water, cook pasta, working in batches if necessary, until al dente (this will vary depending on the pasta you use, but for store-bought it's about 1 minute less than package instructions), then use a spider or mesh strainer to transfer immediately to a large ice bath to cool.

Drain pasta well, then rub each sheet lightly on both sides with vegetable oil (to prevent sticking). You can hold the cooked pasta sheets for up to 3 hours, but if you're doing this, it's best to lay them out on a parchment-lined baking sheet, with layers of plastic wrap between the layers of pasta (once again, to prevent sticking).

If Using No-Boil Pasta: Soak in warm water for 30 minutes to partially hydrate, then drain on paper towels or kitchen towels.

To assemble and bake lasagna, preheat oven to 375°F (190°C). Grease a 9- by 13-inch baking dish with butter. Spoon a thin, even layer of ragù on bottom of baking dish, then lay down a layer of lasagna noodles; if's okay if they overlap somewhat, but you can cut any sheets that are too large to avoid excessive doubling up.

Top pasta with another thin layer of ragù (thin enough that you can see the pasta through it in some spots). Drizzle a small amount of béchamel all over ragù, then top with a showering of grated Parmigiano-Reggiano. Repeat this layering process with pasta, ragù, béchamel, and grated cheese until baking dish is full; this should be about 6 layers. Finish with a top layer of pasta, then coat that with an even layer of the remaining béchamel sauce. Grate a final generous amount of cheese on top.

Bake lasagna until bubbling and browned on top, about 35 minutes (placing a rimmed baking sheet under the baking dish is good insurance in case anything bubbles over). Let rest 10 minutes, then serve.

I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta.

The Best Spinach Lasagna Recipe

For the Spinach:

butter, divided

olive oil

shallot, finely minced (about 1/2 cup)

garlic, minced (about 2 tablespoons)

spinach

For the Ricotta:

ricotta cheese (see note)

Parmigiano-Reggiano cheese

For the White Sauce:

(4 cups) whole milk

mozzarella cheese

Comté, Gruyère, or Emmenthaler cheese

For Assembly:

(enough sheets to make 12 layers) fresh lasagna noodles

For the Spinach: Heat olive oil and butter in a large saucepan over medium heat until melted. Add shallots and garlic, season with salt and pepper, and cook, stirring frequently, until softened and fragrant, about 1 minute. Add a few large handfuls of spinach and cook, stirring, until wilted. Continue adding spinach a handful at a time until it is all in the pot. Cook, stirring frequently, until spinach expels its moisture and most of that moisture evaporates, leaving a dry bottom as you stir. Season to taste with salt and pepper.

Transfer spinach to a fine mesh strainer set over the sink and press out excess moisture with a rubber spatula. Let spinach continue to drain as you prepare the ricotta mixture.

For the Ricotta: Transfer half of the ricotta, both eggs, the Parmesan, and the nutmeg to the bowl of a food processor. Season with salt and pepper. Process until completely smooth, about 1 minute.

Transfer mixture to a large bowl but do not wipe out food processor. Transfer spinach to food processor and pulse until finely chopped, 10 to 12 short pulses. Add spinach and remaining ricotta to the ricotta mixture and fold gently to combine.

For the White Sauce: Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium high. Cook, stirring butter and flour with a whisk until paled golden blond, about 1 minute. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add 3/4 of mozzarella and Comté cheese. Whisk until smooth. Season to taste with salt and pepper.

To Assemble: Adjust oven rack to lower middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Add pasta sheets a few at a time and cook until barely tender, about 45 seconds. Transfer to a fine mesh strainer and run under cool water until well chilled. Transfer to a clean kitchen towel in a single layer. Continue until all pasta is par-cooked and dried.

Drizzle a small amount of white sauce over the bottom of a lasagna pan or large casserole. Add a layer of noodles. Top with 1/12th of spinach mixture and 1/12th of remaining white sauce. Continue layering pasta, spinach, and white sauce until you lay down the top sheet of pasta.

Spread remaining spinach mixture evenly over the top. Sprinkle with remaining mozzarella and Comté cheese and drizzle with remaining white sauce. Spread into an even layer with a rubber spatula.

Cover tightly with aluminum foil. Bake for 20 minutes. Remove foil and continue baking until bubble and lightly browned, about 20 minutes longer. Let rest at room temperature for 5 to 10 minutes, then slice and serve.

Is there anything better than a plate full of lasagna?? The answer is noooooo and this&nbsp;Simple Vegetarian Skillet Lasagna is something you have to try! Vegetarian or not!

Simple Vegetarian Skillet Lasagna.

zucchini (chopped)

button mushrooms (finely chopped)

red pepper (seeded + chopped)

garlic (minced

roasted garlic or tomato basil pasta sauce

red pepper flakes

oil tomatoes

green lentils

no boil lasagna noodles

mozzarella (sliced)

provolone (shredded)

(plus

pesto,

Preheat the oven to 375 degrees F.

Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and red pepper. Season with salt + pepper. Cook 3 minutes or until just lightly caramelized. Add the garlic and cook another minute. Stir in the tomato pasta sauce, milk and a pinch of crushed red pepper flakes. Stir in the sun-dried tomatoes, lentils + 1/4 cup water. Break each lasagna noodle into 2-3 pieces and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente and the lentils are soft, about 15 minutes. If the sauce seems like it is getting too thick, add water to thin.

Stir in the spinach + basil until they have wilted down into the sauce. Remove from the heat and add the mozzarella, provolone and parmesan.

Place the skillet on a large baking sheet. Place in the oven and bake for 10 minutes or until the cheese has melted and is bubbly. Remove and let sit 5 minutes. Serve with basil pesto and fresh parmesan. Enjoy!

Skillet Lasagna Recipe - This quick and easy recipe is the perfect weeknight solution for the lasagna lover! Made in one pan, this skillet recipe is a definite favorite!&nbsp;

Easy Skillet Lasagna Recipe

onion

Stone House Seasoning

tomato sauce

Parmesan cheese

ricotta cheese (divided)

Drizzle olive oil into a medium skillet set over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add the ground beef and cook until browned throughout, about 5 more minutes. Discard any excess drippings.

Stir in the Stone House Seasoning, 1 teaspoon of the fresh oregano, red pepper flakes (if using), tomato sauce, and the broken noodle pieces. Bring to a boil and then reduce the heat to medium-low. Simmer, cover and cook until the noodles are tender, about 20 minutes.&nbsp;

Remove from the heat and top with Parmesan cheese, ricotta and remaining fresh oregano

Skillet Lasagna Recipe – This quick and easy recipe is the perfect weeknight solution for the lasagna lover! Made in one pan, this skillet recipe is a definite favorite!

Recipe: https://addapinch.com/skillet-lasagna-recipe/

Skillet Lasagna Recipe - Add A Pinch

Lasagna

white onion

carrot

celery

beef mince

500 g pork mince

ml red wine

ml milk

400 g tinned tomatoes

tomato purée

g flour

mozzarella

ricotta

Parmesan

cheddar

courgettes

lasagna sheets

Homemade lasagna is a classic, delicious dinner that every family should have in their recipe rotation.&nbsp;

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