Best 60 Minutes Recipes: April 2016

Monday, April 18, 2016

Lasagna With Turkey Sausage

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

Servings: 8
2 tablespoons olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1 1/2 lbs sweet italian turkey sausage, casings removed
1 (28 ounce) can crushed tomatoes, in tomato puree
1 (6 ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaf
kosher salt
fresh ground black pepper
1/2 lb lasagna noodle
15 ounces ricotta cheese
4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese
1/4 cup grated parmesan cheese, for sprinkling
1 extra large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

Recipe

1 preheat oven to 400.
2 heat olive oil in large skillet.
3 add onion and cook 5 minutes over med-low heat until translucent.
4 add garlic and cook 1 minute.
5 add sausage and cook for 8- 10 minutes, or until no longer pink, while stirring occasssionally to break up the meat.
6 add tomatoes, paste, 2 tbsp parsley, basil, 1 1/2 tsp salt, and 1/2 tsp pepper.
7 simmer, uncovered for 15- 20 min until thickened.
8 meanwhile, fill a large bowl with very hot tap water.
9 add the noodles and allow to sit in the water 20 min.
10 drain.
11 in a medium bowl, combine the ricotta, goat cheese, 1 cup of parmesan, egg, 2 tbsp parsley, 1/2 tsp salt and 1/4 tsp pepper.
12 set aside.
13 ladle 1/3 of the sauce into a 9 x 12 x 2" baking dish, spreading the sauce over the bottom.
14 then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce.
15 repeat with the remaining ingredients in the same order.
16 sprinkle with 1/4 cup parmesan cheese.
17 bake 30 minutes, until sauce is bubbling.
18 can be made ahead, and refrigerated until ready to bake for 30- 40 minutes.

Lasagna Style Spaghetti Squash

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

Servings: 6
1 medium spaghetti squash, halved lengthwise & seeded
1 lb lean ground turkey
1 onion, chopped
2 tablespoons minced garlic cloves
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 vegetable bouillon cube
black pepper
1 (15 ounce) can black olives, chopped
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, shredded

Recipe

1 preheat oven to 325. spray a baking sheet with non-stick cooking spray. place squash halves cut side down on the baking sheet. bake 35 minutes, remove from oven and cool.
2 spray a saucepan with cooking spray. over medium heat cook turkey with onion and garlic until the turkey is no longer pink and the onions are soft. drain.
3 stir in tomatoes, basil, bouillon and pepper. cook 15 minutes, until medium thick.
4 remove squash strands with a fork, reserve shells.
5 layer each half with a spoonful of turkey mixture, a layer of squash strands, olives and mozzarella. repeat layers until shells are full. top with parmesan cheese. bake 20 minutes or until parmesan melts.

Lasagna Rolls

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch ground nutmeg
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup grated parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 -2 tablespoon olive oil
12 uncooked lasagna noodles
1 -2 cup marinara sauce (primevera is also good)
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Recipe

1 for the sauce, melt the butter in a heavy medium saucepan over medium-low heat. add the flour and whisk for 3 minutes.
2 whisk in the milk. increase the heat to medium-high. whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
3 whisk the salt, pepper, and nutmeg into the bechamel sauce.
4 preheat the oven to 450°f
5 for the lasagna mixture, whisk the ricotta, spinach, 1 cup parmesan, prosciutto, egg, salt, and pepper in a medium bowl.
6 add a tablespoon or 2 of oil to a large pot of boiling water. boil the noodles until just tender but still firm to bite. drain. arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
7 butter a 13x9x2 inch glass baking dish. pour the bechamel sauce over the bottom of the prepared dish.
8 lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. starting at 1 end, roll each noodle. lay the lasagna rolls seam side down and place in baking dish on top of bechamel sauce. repeat with the remaining noodles and ricotta mixture.
9 spoon 1-2 cups of marinara sauce over the lasagna rolls. sprinkle the mozzarella and remaining 2 tablespoons of parmesan over the lasagna rolls.
10 cover tightly with foil. bake until heated through and the sauce , about 20 minutes.
11 uncover and bake until the cheese on top becomes golden, about 15 minutes longer. let stand for 10 minutes.
12 add 2 tbsp of grated parmesan and enjoy!

Grilled Asparagus

Ingredients

Servings: 4
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for high heat.
lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
grill over high heat for 2 to 3 minutes, or to desired tenderness.

Lasagna With Four Cheeses

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

Servings: 12
500 g minced lean beef
olive oil
1 large onion, diced
1 small green capsicum, diced
150 g mushrooms, chopped
1 carrot, grated
375 ml of ready made pasta sauce
2 teaspoons vegetable bouillon granules, diluted in cup water
3 teaspoons minced garlic
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
1 tablespoon dried italian herb seasoning
750 g light ricotta cheese
2 eggs
light mozzarella cheese
grated vintage cheddar cheese
shaved parmesan cheese
lasagna sheet
salt & pepper

Recipe

1 saute onions, capsicum, mushrooms and garlic in olive oil until translucent, add grated carrot and stir through until wilting.
2 brown mince in same pan and mix through.
3 add basil, oregano, italian herbs, stock and pasta sauce and simmer on low for 30 minutes stirring regularly. add more water if needed.
4 let mince mixture cool to room temperature.
5 empty ricotta into a large bowl and fold two eggs through the mixture.
6 lightly grease a large oven dish for lasagna.
7 spread a small amount of mince sauce over the bottom of oven dish.
8 in order layer the following:.
9 lasagna sheets.
10 mince (on top of lasagna sheets, covering all edges).
11 ricotta mix (spread evenly over mince).
12 mozzarella.
13 cheddar cheese.
14 parmesan.
15 repeat order until all used up. i usually get about four layers and always finish with the cheeses.
16 cover with foil and bake in a preheated oven on 200 degrees celcius for 40 minutes then reduce heat to 180 and cook for a further 10 minutes with foil on, then remove foil and cook for a further 10-15 mins until cooked. replace foil and let stand for 5 minutes before serving.

Lasagna Stoup Ala Rachael Ray

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 4
2 tablespoons extra virgin olive oil
1 lb ground beef (extra lean)
1 large onion, finely chopped
2 carrots, peeled and grated
4 garlic cloves, finely chopped (i grated them)
1 (32 ounce) box chicken stock
1 (28 ounce) can crushed tomatoes
1/2 lb lasagna noodle, broken
1 cup basil leaves, torn (i had to use dried...approx 3 tbls)
1 cup ricotta cheese
parmesan cheese
1 tablespoon italian seasoning (my addition)
1 teaspoon crushed red pepper flakes (my addition)

Recipe

1 in a soup pot, heat oil over med high heat.
2 add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
3 stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
4 stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
5 add the pasta and cook until al dente, about 15 minutes.
6 serve stoup in bowls and dollop with ricotta.
7 pass the parm at the table.

Lasagna With Lamb & Eggplant (aubergine)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

Servings: 6
1 1/2 lbs ground lamb
2 japanese eggplants or 1 small eggplant, skin removed, chopped and drained on paper towels for 1/2 hour
3/4 cup onion, chopped
1/2 cup red pepper, chopped
3 jalapenos, chopped (optional)
3 garlic cloves, chopped
1 (680 ml) can of prepared spaghetti sauce
1 cup water
1 teaspoon dried thyme
12 cooked a'la dente lasagna noodles
4 tablespoons parmesan cheese, grated

Recipe

1 brown the ground lamb in a skillet, drain.
2 add vegetables and herbs.
3 stir in the spaghetti sauce& water.
4 simmer 5 minutes.
5 in a 9x13 lightly greased oven proof dish spread a thin layer of sauce.
6 top with 3 lasagne noodles.
7 apour over 1/4 of the sauce.
8 top with 3 more noodles and add more sauce.
9 add finale 3 noodles& pour in the remaining sauce.
10 top with cheese.
11 bake uncovered in 350 degrees f oven for 40 minutes.
12 let stand 10 minutes before serving.

Lasagna Roll-ups With Gorgonzola Cream Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

Servings: 4
16 cremini mushrooms, caps cleaned with a damp towel and finely chopped in food processor
1 small yellow onion, finely chopped
2 -4 garlic cloves, minced
2 tablespoons extra virgin olive oil (2 turns around the pan)
1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
salt and pepper
1/4 teaspoon ground nutmeg or 1/4 teaspoon the equivalent of freshly grated nutmeg
2 cups part-skim ricotta cheese
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
1 cup fat free chicken broth
8 ounces gorgonzola, crumbled
1/2 cup heavy cream (3 turns around the pan)
1 -1 1/2 cup shredded mozzarella cheese

Recipe

1 in a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes.
2 season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
3 add dry chopped spinach to the pan and heat through for 1 minute.
4 adjust seasonings with salt, pepper, and a little nutmeg.
5 add ricotta and stir into mixture to heat cheese through, 1 minute longer.
6 remove pan from heat but leave in the warm skillet.
7 heat broth in a small pan over moderate heat.
8 melt gorgonzola into broth and bring liquid to a bubble.
9 stir in cream and thicken sauce 2 minutes.
10 place cooked lasagna noodles on a large work surface or cutting board.
11 spread lasagna noodles with a layer of spinach-mushroom filling.
12 roll up pasta and arrange the 8 bundles in a shallow casserole dish.
13 pour warm sauce over roll-ups and top with mozzarella.
14 place casserole under broiler to melt cheese.
15 serve with steamed asparagus and broiled tomatoes.

Lasagna Roll-ups With Chicken

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

Servings: 6
4 boneless skinless chicken breasts
12 lasagna noodles
1 tablespoon olive oil
salt, to taste
pepper, to taste
basil, to taste
1/2 cup mozzarella cheese
15 ounces ricotta cheese
1 egg
1/4 cup colby-monterey jack cheese
1 cup fresh spinach leaves, chopped
1 garlic clove, chopped
1/4 cup margarine or 1/4 cup butter
4 tablespoons flour
3 cups milk
1/2 cup grated parmesan cheese
1 tablespoon basil

Recipe

1 prepare filling ahead of time and set aside.
2 cook lasagna noodles until done, according to package.
3 when fully cooked, drain noodles and put in pan of cold water to cool.
4 meanwhile, heat olive oil in skillet and add chicken breasts, cooking until no longer pink in the middle, about 10 - 12 minutes. add salt, pepper, and basil according to taste preference.
5 while chicken is cooking, prepare sauce in small, separate saucepan. melt butter over medium low heat and add flour.
6 stir flour and butter together until creamy.
7 add milk, heat in saucepan just until bubbly.
8 add parmesan cheese and basil.
9 stir constantly until sauce thickens to desired consistency.
10 once chicken is finished, cut each breast into pieces, and return to skillet.
11 put a thin layer of parmesan sauce into bottom of large casserole dish.
12 add remaining parmesan sauce to chicken and reduce heat to low.
13 on plate, put one lasagna noodle.
14 add small spoonful (1 tsp) of ricotta mixture, and spread along the length of the noodle.
15 roll noodle lengthwise and place in casserole dish.
16 repeat until all noodles are rolled and in casserole dish.
17 pour remaining parmesan sauce and chicken over top of noodles.
18 sprinkle with mozzarella cheese.
19 cover with foil and bake in 350f oven for 1 hour.
20 remove foil from top of dish and bake another 5-10 minutes.
21 remove from oven and serve.

Sunday, April 17, 2016

Lasagna Rolls With Eggplant (aubergine) Sauce

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

Servings: 4
8 lasagna noodles
2 teaspoons olive oil
1 (1 lb) eggplant, cut into 1/2-inch cubes (about 1 pound)
1 1/2 cups garlic and onion pasta sauce
1/4 teaspoon red pepper flakes
1 cup part-skim ricotta cheese
1/2 cup shredded light mozzarella cheese
1/2 cup chopped bottled roasted red pepper
1/4 cup finely chopped fresh basil
2 tablespoons grated parmesan cheese
1/8 teaspoon ground black pepper

Recipe

1 heat oven to 450 degrees.
2 cook lasagna according to package directions. drain; rinse with warm water.
3 meanwhile, heat oil in large skillet over medium heat. add eggplant; partially cover and cook 6 to 8 minutes until eggplant is just tender.
4 stir in pasta sauce and pepper flakes; heat through.
5 meanwhile, in a bowl combine ricotta, 1/4 cup mozzarella, roasted red pepper, 2 tablespoons basil, 1 tablespoon parmesan and black pepper.
6 spread eggplant sauce over the bottom of 9-inch square baking dish.
7 spread generous 2 tablespoons cheese mixture down length of each noodle. roll up; place seam side down in dish. sprinkle remaining mozzarella and parmesan over rolls.
8 bake, covered, in 450 degree oven for 10 minutes.
9 uncover and bake 5 minutes more.
10 sprinkle with remaining basil and serve.

traditional chili with ground turkey

Ingredients

Servings: 6

3 tablespoons olive oil

1 pound ground turkey

1 large onion, diced

1 green bell pepper, chopped

1 small red bell pepper, chopped

2 jalapeno peppers, diced (optional)

4 cloves garlic, minced

2 tablespoons cumin

2 tablespoons chili powder

1 tablespoon white sugar

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon ground thyme

2 cups beef broth

1 (15 ounce) can pinto beans, rinsed and drained

1 (15 ounce) can red beans, drained and rinsed

1 (15 ounce) can diced tomatoes, undrained

1 (15 ounce) can tomato sauce

1 (6 ounce) can tomato paste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over medium-high heat and stir in the ground turkey. cook and stir until the turkey is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the onion, green and red bell peppers, and jalapeno peppers. cook and stir until the onion is softened and translucent, about 8 minutes. add the garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. continue to cook until fragrant, about 8 more minutes, stirring occasionally.

stir in the beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. bring to a boil, then reduce heat to low. simmer until thickened, about 45 minutes, stirring occasionally. for a thinner chili, cover the pot when simmering.

Lasagna With Roasted Beets And Herb Béchamel

Total Time: 2 hrs 10 mins Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ingredients

Servings: 8
1 3/4 lbs red beets (about 6 medium-size)
3 tablespoons extra virgin olive oil
3 tablespoons shallots, minced
3 tablespoons flour, sifted
2 3/4 cups skim milk
1/4 cup half-and-half
salt and pepper
1 pinch nutmeg, freshly grated
1/4 cup tarragon or 1/4 cup chives or 1/4 cup parsley, fresh and finely chopped
1/2 lb no-boil lasagna noodles
1 cup fat-free ricotta cheese
4 ounces parmesan cheese, freshly grated (about 1 cup)

Recipe

1 preheat the oven to 425 degrees.
2 cut the greens away from the beets, leaving about 1/4 inch of stems.
3 scrub the beets and place in a baking dish or lidded ovenproof casserole. add 1/4 inch water to the dish. cover tightly. place in the oven and roast 40 to 45 minutes, until the beets are easily penetrated with the tip of a knife.
4 remove from the oven and allow to cool in the dish.
5 cut away the ends and slip off the skins.
6 slice crosswise into 1/4-inch-thick rounds and set aside.
7 meanwhile, make the béchamel. heat the oil over medium heat in a heavy medium saucepan. add the shallot or onion and cook, stirring, until softened, about 3 minutes.
8 stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. it should have the texture of wet sand.
9 whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken.
10 turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste.
11 season with salt, pepper and nutmeg.
12 strain while hot into a large measuring cup or a medium bowl and stir in the chopped herbs and 1/4 cup of the parmesan.
13 preheat the oven to 350 degrees.
14 oil a rectangular baking dish.
15 spread a spoonful of béchamel over the bottom.
16 top with a layer of lasagna noodles. spoon a thin layer of the béchamel over the noodles. top with a layer of beets. dot with half of the ricotta and sprinkle with parmesan.
17 repeat the layers, ending with a layer of lasagna noodles topped with béchamel and parmesan.
18 make sure the noodles are well coated with béchamel so they will be sure to soften during baking.
19 cover the baking dish tightly with foil and place in the oven. bake 40 minutes, until the noodles are tender and the mixture is bubbling.
20 uncover and, if you wish, bake another 5 to 10 minutes, until the top begins to brown.
21 remove from the heat and allow to sit for 5 minutes before serving.
22 advance preparation: you can assemble this up to a day ahead and refrigerate, or freeze for a month. the lasagna can be baked several hours ahead and reheated in a medium oven.

Lasagna Rolls (microwave)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

1 lb italian sausage
1/2 cup onion, chopped
2 large eggs, beaten
1 cup cottage cheese
1/4 cup parmesan cheese, grated
8 lasagna noodles, cooked
16 ounces pizza sauce
2 tablespoons water or 2 tablespoons dry red
1/2 cup mozzarella cheese, shredded

Recipe

1 crumble the sausage into a 1-quart casserole. stir in the onion. micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender.
2 drain off fat.
3 stir in beaten egg, cream-style cottage cheese, and grated parmesan cheese.
4 spread each lasagna noodle with some of the meat-cheese mixture. roll up each noodle jelly-roll style, starting with the short edge.
5 place seam side down in a small greased baking dish.
6 stir together the pizza sauce and water or dry red . pour over lasagna rolls in the baking dish.
7 micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through.
8 sprinkle shredded mozzarella cheese atop the lasagna rolls. micro-cook,.
9 uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.

Lasagna The Lazy Way

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

Servings: 6
1 lb small shell pasta or 1 lb elbow macaroni
1 lb ground turkey
15 ounces ricotta cheese
1 (26 ounce) jar favorite spaghetti sauce
12 ounces shredded mozzarella cheese
1 teaspoon minced garlic
salt and pepper

Recipe

1 preheat the oven to 375.
2 cook pasta to direction on the box, keeping it
3 slightly undercooked.
4 while the pasta cooks brown the ground turkey.
5 until no longer pink.
6 add the minced garlic to the meat.
7 mix the jar of sauce with turkey and set aside.
8 drain the pasta and put it back to the cooking pot.
9 mix the ricotta cheese and pasta together.
10 put 2-3 tablespoons of sauce and meat mixture.
11 on the bottom of a lasagna baking dish.
12 layer half of the pasta mixture in the dish.
13 sprinkle pasta with some shredded cheese.
14 layer half of the sauce and meat mixture.
15 repeat the layers.
16 cover and bake for 15 minutes.
17 uncover, top with remaining shredded cheese and
18 bake for another 5-10 minutes,until cheese melts.
19 enjoy!

Lasagna To Die For

Polynesian Lamb Chops

Ingredients

Servings: 4

4 boneless lamb chops, 3/4-inch thick

1 teaspoon garlic powder

1 tablespoon vegetable oil

1 medium onion, chopped

1 (10.75 ounce) can campbell's® condensed golden mushroom soup

1/4 cup water

1 (8 ounce) can pineapple chunks

3 tablespoons soy sauce

1 tablespoon honey

2 cups cooked regular long-grain white rice

sliced green onion

Recipe

Cook Time:

Ready Time:

season chops with garlic powder.

heat oil in skillet. cook chops until browned. add onion.

add soup, water, pineapple with juice, soy and honey. heat to a boil. cook over low heat 10 minutes or until done.

serve with rice and sprinkle with green onions.

Lasagna With Basil And Fennel

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

Servings: 8
1 lb mozzarella cheese, grated (about 4 cups packed)
1 (15 ounce) container ricotta cheese
1 large egg
1 1/2 cups grated parmesan cheese
3 tablespoons olive oil
2 cups chopped onions
1 1/2 teaspoons fennel seeds (i've added as much as 3 teaspoons and it's still great)
1 1/2 lbs lean ground beef
2 (1 1/2 ounce) packets spaghetti sauce seasoning with mushroom flavors or 3 -4 tablespoons italian seasoning
1 (28 ounce) can crushed tomatoes in puree
1 cup canned low sodium chicken broth
1/2 cup dry white
9 no-boil lasagna noodles (from one 8-ounce package)
2 cups packed fresh basil leaves

Recipe

1 preheat oven to 350°f
2 mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup parmesan cheese in medium bowl.
3 heat oil in large pot over medium-high heat. add onions and fennel seeds; sauté 5 minutes. add beef; sauté 10 minutes, breaking up meat with fork. mix in seasoning, then tomatoes, broth and . cover and simmer 8 minutes. season sauce to taste with pepper.
4 spoon 1 1/3 cups sauce over bottom of 13x9x2-inch glass baking dish. place 3 noodles over sauce. drop half of ricotta cheese mixture by tablespoonfuls evenly over. top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup parmesan cheese. continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup parmesan cheese. finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). cover with foil; place on baking sheet.
5 bake lasagna until heated through, about 1 hour. uncover; let stand 15 minutes. cut lasagna into squares.

Lasagna With Sausage And Kale

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

Servings: 6
12 ounces hot italian sausages, removed from casings and crumbled
2 large onions, halved and thinly sliced (about 4 cups)
1 bunch kale, thick stems removed
4 garlic cloves, minced
salt and pepper
8 ounces lasagna noodles, each broken crosswise into 4 to 6 pieces (about 9 noodles)
1 pint grape tomatoes, halved (could also use cherry tomatoes)
3 cups part-skim ricotta cheese
1/2 cup parmesan cheese, finely grated

Recipe

1 preheat oven to 400 degrees. in a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. stir in onions; cover, and cook until softened, 5 minutes. uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. add garlic; cook 2 minutes. transfer to a large bowl.
2 add kale and 1/2 cup water to pot; season with salt and pepper. cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. drain; coarsely chop. transfer to bowl with onions.
3 meanwhile, cook noodles 2 minutes less than package instructions. drain; rinse under cold water.
4 add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. toss well. pour into a 9-by-13-inch baking dish; smooth top with a spatula. sprinkle with parmesan. bake until golden brown, about 40 minutes. cool 10 minutes before serving.

Lasagna Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

2 teaspoons olive oil
1 1/2 lbs italian sausage
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (28 ounce) can diced fire-roasted tomatoes
2 bay leaves
6 cups chicken stock
8 ounces mafalda pasta or 8 ounces fusilli
1/2 cup fresh basil leaf, finely chopped
salt
fresh ground black pepper, to taste
8 ounces ricotta cheese
1/2 cup grated parmesan cheese
1/4 teaspoon salt
1 pinch fresh ground pepper
2 cups mozzarella cheese, shredded

Recipe

1 heat olive oil in a large pot over medium heat. add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. add onions and cook until softened, about 6 minutes. add garlic, oregano, and red pepper flakes. cook for 1 minute. add tomato paste and stir well to incorporate. cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
2 add diced tomatoes, bay leaves, and chicken stock. stir to combine. bring to a boil and then reduce heat and simmer for 30 minutes. add uncooked pasta and cook until al dente. do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. you may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. this would be an especially smart move if you are anticipating any leftovers. right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
3 while the pasta is cooking, prepare the cheesy yum. in a small bowl, combine the ricotta, parmesan, salt, and pepper.
4 to serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
5 source.
6 source: adapted from 300 sensational soups by carla snyder and meredith deeds, as seen in the february-april 2011 edition of at home with kowalski's magazine from kowalski’s markets.

Lasagna With Artichokes-no Cook Noodles

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

Servings: 10
9 lasagna noodles, uncooked
8 ounces cottage cheese
8 ounces ricotta cheese
1 egg
2 cups mozzarella cheese
1/2 cup parmesan cheese, grated
1 teaspoon onion powder (i forgot to add this)
1/2 teaspoon basil leaves (forgot this, too)
32 ounces spaghetti sauce
1 1/2 lbs ground italian sausage
2 cups canned artichoke hearts, chopped
3/4 cup water

Recipe

1 brown italian sausage in pan. drain grease.
2 mix cottage cheese, ricotta cheese, egg, and spices together.
3 spoon spaghetti sauce in the bottom of a lasagna sized pan. lay down 3 dry noodles.
4 layer cottage cheese mixture, then mozzarella cheese, then ground beef, artichokes, and finally sauce.
5 repeat.
6 finish with one more layer of noodles, lots of sauce, and parmesan cheese.
7 freeze.
8 thaw, pour 3/4 water around edges of lasagna. bake covered at 375 degrees for 45 minutes. uncover and bake additional 15 minutes. let stand 10 minutes. serve.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

Servings: 4
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
bake asparagus 12 minutes in the preheated oven, or until tender.
melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

Lasagna With A Tex-mex Twist

Lasagna Spirals

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 10
10 lasagna noodles
2 (10 ounce) packages frozen broccoli, thawed drained and chopped
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
4 green onions, chopped
2 teaspoons dried basil
1/4 teaspoon ground nutmeg
1 (32 ounce) jar tomato sauce
1/2 cup grated parmesan cheese

Recipe

1 preheat oven to 350°f (175°c). lightly grease a 9x13 inch baking dish.
2 bring a large pot of lightly salted water to a boil. add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse under cold running water.
3 in a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
4 spread about 1/2 cup of the broccoli mixture along each noodle. roll noodles to form spirals. place in prepared dish. spoon tomato sauce on and around spirals, and top with parmesan cheese.
5 bake in preheated oven for 30 minutes.

Lasagna Rolls

Total Time: 45 mins Cook Time: 45 mins

Ingredients

Servings: 6
3 cups spaghetti sauce, with meat or without
12 -14 lasagna noodles
1 lb ricotta cheese
4 ounces goat cheese, at room temperature
1 egg
5 tablespoons parmesan cheese
salt
pepper
1 tablespoon thyme
1 tablespoon basil
1 tablespoon sun-dried tomato, minced
1 cup mozzarella cheese, shredded

Recipe

1 make whatever spaghetti sauce you plan on using.
2 cook noodles in boiling salted water until al dente - do not over cook as they will be going into the oven and cooking again for the final dish.
3 mix ricotta, goat cheese, 2 tbs parmesan, egg, spices, salt and pepper in small bowl.
4 preheat oven to 375°f evenly spread 1/3 of sauce on bottom of pan. spread about 2 tbs of ricotta/goat cheese mixture over each lasagna noodle (leaving about 1/4 cup for step 5). carefully roll up, placing seam side down in baking dish, on top of sauce. evenly spread remaining sauce over lasagna rolls.
5 mix shredded mozzarella in with remaining ricotta/goat cheese. crumble cheese mixture on top of sauce. cover in foil and bake for 40 minutes or until it . top with remaining 3 tbs parmesan and a bit of black pepper and bake uncovered 5-10 minutes or until browned.

almost no fat banana bread

Ingredients

Servings: 1
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x4 inch loaf pan.
in a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. add egg whites, bananas and applesauce; stir just until combined. pour batter into prepared pan.
bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. turn out wire rack and allow to cool before slicing.

Lasagna Surprise

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

Servings: 12
3/4 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
2 (26 ounce) jars spaghetti sauce
1 lb ground beef or 1 lb sausage
1 (16 ounce) container ricotta cheese or 1 (16 ounce) container cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 lb mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
2 eggs
1 (1 lb) package lasagna noodle, cooked

Recipe

1 in a large pan, cook ground beef/sausage, onion& garlic in oil. add spaghetti sauce and simmer 15 minutes.
2 in bowl, mix ricotta, spinach and 1 cup mozarella, all of parmesan and eggs.
3 in 9x13 baking dish (or smaller dishes as needed), layer 2 cups sauce, half of noodles, half of remaining sauce, all of spinach mixture, half the mozzarella, remaining noodles& sauce.
4 cover with foil sprayed with cooking spray and bake at 350 f for 45 minutes or until hot.
5 uncover, top with remaining mozzarella.
6 bake 15 minutes.
7 let stand 15 minutes before serving.
8 **to freeze: bake, cool, wrap well, and label. freeze up to 2 months. *note: you can assemble and freeze without cooking and cook on the day to be eaten!
9 to serve, defrost overnight and then bake at 350f until warmed through, or bake from frozen for 1 hour and a half.
10 note: you can also microwave individual servings!

Lasagna With Oven Roasted Vegetables

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

Servings: 2
1 butternut squash, peeled, de-seeded and cut into thin wedges
2 parsnips, peeled and sliced
1 eggplant, cut into cubes
3 1/2 ounces cherry tomatoes
olive oil
6 ounces ball mozzarella cheese, torn into chunks
3 1/2 ounces pine nuts, toasted
6 sheets of fresh lasagna noodles
2 ounces parmesan cheese, grated
basil leaves (to garnish)
fresh ground black pepper

Recipe

1 preheat the oven to 400°f.
2 put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes.
3 add the mozzarella and bake for a further five minutes, or until the cheese has melted.
4 while roasting, cook the lasagne sheets in plenty of water for four minutes or until al dente.
5 drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
6 assemble the dish by placing a sheet of lasagne on two serving plates.
7 top each with a spoon of the roasted vegetables, a sprinkling of parmesan, some pine nuts and ground black pepper.
8 repeat and finish with a third sheet of lasagne on each plate.
9 top with parmesan and fresh basil and serve.

Lasagna With Pesto Bechamel And Turkey Bolognese

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

Servings: 8
1 lb ground turkey
1 stalk celery
1 stalk carrot
1 large onion
2 cloves garlic
olive oil
1/2 cup white
1 can tomato paste
salt & pepper
1/3 cup fresh parsley
4 cans water
1 bunch basil
3 cloves garlic
1/3 cup fresh parsley, chopped
1 cup olive oil
3/8 cup butter
1/3 cup flour
3 cups skim milk
1 package barilla lasagna
parmesan cheese

Recipe

1 bolognese pasta sauce: in food processor or blender, puree onion, celery, carrot, and garlic.
2 cover bottom of heavy saucepan with olive oil, saute veggies in hot oil approximately 15 min.
3 add turkey and saute until done; season with s&p.
4 pour in white and deglaze until evaporates; pour in can of paste and stir in 4 cans of water.
5 add fresh parsley and simmer partially covered until thickened, approximately 1 hour.
6 pesto: place all ingredients in blender or food processor and puree until smooth.
7 set aside.
8 bechamel: melt butter in small saucepan, stir in flour and cook 5 minutes until mixture just starts to color.
9 pour in milk, s&p, and stir until thickened, approximately 10 minutes.
10 stir 1 cup pesto sauce into bechamel.
11 assemble lasagna: (the secret is to apply thin layers of sauce), in a baking dish approximately 11 x 13 place: 1st layer: bolognese sauce, 2nd layer: lasagna sheets, 3rd layer: bechamel/pesto sauce, 4th layer: bolognese sauce, 5th layer: parmesan cheese, repeat layers 2 through 5 until baking pan is filled.
12 bake at 375 degrees for approximately 50 to 60 minutes covered with aluminum foil.
13 notes: an option would be to layer with spinach, broccoli, zucchini, cauliflower, or any single or combination of vegetables along with the bolognese meat sauce or a simple marinara sauce.

Super Lemon Ice Cream

Ingredients

Servings: 10

2 cups heavy whipping cream

1 cup half-and-half cream

1 1/8 cups white sugar

3 tablespoons grated lemon zest

5 egg yolks

3/4 cup fresh lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. cook and stir until sugar is dissolved, about 5 minutes. remove from heat. cover saucepan and allow the mixture to steep for 10 minutes.

uncover pan and bring back to a simmer over low heat. beat the egg yolks in a bowl. gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. this will help to bring the eggs up to temperature without scrambling them. stir the egg mixture back into the cream mixture in the saucepan. cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. transfer to a large bowl; cover. refrigerate overnight.

stir the lemon juice into the cold ice cream mixture. freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

Refried Beans Without The Refry

Ingredients

Servings: 15
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Lasagna Stuffed Bell Peppers

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

Servings: 4
4 bell peppers, your choice of colors
1 lb ground meat
1/2 lb bulk sausage
1 cup low-carb spaghetti sauce or 1 cup your favorite sauce
4 ounces of chopped mushrooms
1 cup ricotta cheese
1 egg, beaten
1 1/2 cups shredded mozzarella cheese
1/2 tablespoon italian seasoning

Recipe

1 cut the peppers in half length wise. blanch in boiling water for 5 minutes. remove to paper toweling cut side down. when cool enough to handle sprinkle insides with salt.
2 brown ground meat and sausage together in a large skillet. when no longer pink add the spaghetti sauce and mushrooms. simmer for several minutes til everything is hot and blended. while sauce simmers mix ricotta, egg, seasoning and 1/2 cup of mozzarella together, blend well.
3 place peppers in a sprayed 9x13 casserole or baking pan. fill each by layering meat and cheese mixture. bake at 350°f for 15 minutes remove and top each pepper with the remaining cup of mozzarella cheese. return to oven and bake an additional 15 minutes or until cheese is melted and starting to brown.

Lasagna With A Mexican Flair

Total Time: 2 hrs 5 mins Preparation Time: 30 mins Cook Time: 1 hr 35 mins

Ingredients

Servings: 8
1 lb ground beef
1 (16 ounce) can refried beans
2 teaspoons oregano
1 teaspoon cumin
3/4 teaspoon garlic salt
12 lasagna noodles, uncooked
2 1/2 cups water
2 1/2 cups picante sauce or 2 1/2 cups salsa
2 cups sour cream
3/4 cup green onion
1 (2 1/4 ounce) can sliced black olives
1 cup monterey jack cheese, grated

Recipe

1 combine uncooked beef with beans, oregano, cumin and garlic in a large bowl.
2 place a layer of noodles in the bottom of a 9x13 pan.
3 spread 1/2 of beef mixture over noodles.
4 repeat and top with a layer of noodles.
5 combine water adn picante sauce and pour over all.
6 cover tightly and bake at 350 degrees for 1 1/2 hours.
7 combine sour cream, onions and olives. spoon over noodles and top with cheese.
8 bake uncovered until cheese melts.
9 let set for 5 minutes before serving.

Slow Cooker Sweet And Sour Chicken

Ingredients

Servings: 4

1 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 pound skinless, boneless chicken tenders

1 (18 ounce) bottle barbeque sauce

1 cup chili sauce

2 tablespoons minced garlic

1 (8 ounce) can pineapple chunks, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

place onion, red bell pepper, green bell pepper, and chicken tenders in the bottom of the crock pot.

pour barbeque sauce and chili sauce over the vegetables and chicken.

stir garlic and pineapple chunks through the barbeque sauce.

cook on high 4 to 5 hours.

Lasagna With Spinach And Pepperoni

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

Servings: 6
10 lasagna noodles
1 1/2 lbs ground beef
1 cup sliced pepperoni
2 cups fresh spinach
1 (20 ounce) jar marinara sauce
water
15 ounces ricotta cheese
2 cups mozzarella cheese, grated
1/2 cup parmesan cheese, grated
2 cups colby-monterey jack cheese, grated
1 egg
1/3 cup milk
oregano
garlic powder
onion powder
chili powder
salt
pepper

Recipe

1 cook lasagna noodles as directed on package. drain and let cool.
2 meanwhile, cook ground beef seasoned with salt, pepper, onion powder, garlic powder, chili powder and oregano to taste.
3 add pepperoni when hamburger is about 3/4 cooked through and cook together until hamburger is done.
4 rinse spinach and pat dry.
5 add spinach to pan and saute until the spinach wilts.
6 drain excess oil from pan.
7 add jar of marinara sauce plus 1/2 jar of water and let cook on medium low heat for about 15 minutes.
8 mix ricotta cheese, egg, milk, salt and pepper in small bowl.
9 mix mozzarella, parmesan and colby jack in small bowl.
10 put about 2 heaping spoonfuls of marinara mixture on bottom of pan.
11 layer as follows: five lasagna noodles, 1/2 of ricotta cheese mixture, 1/2 of marinara mixture, 1/2 of grated cheese mixture then repeat.
12 cook at 350 degrees until heated through. about 30 minutes.

Pumpkin Loaf

Ingredients

Servings: 1
4 ounces cream cheese, softened
1/4 cup margarine
1 1/4 cups white sugar
2 eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease one 9x5x3 inch loaf pan.
put softened cheese, butter, and sugar in mixing bowl. cream together well. beat in eggs one at a time until blended. mix in pumpkin.
in another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. stir until thoroughly mixed. pour all at once over batter. stir just enough to moisten. turn into greased 9x5x3 inch loaf pan.
bake at 350 degrees f (175 degrees c) for 60-70 minutes until inserted toothpick comes out clean. cool 10 minutes in pan. remove to rack to finish cooling.

Lasagna Tried And True

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

Servings: 4
250 g no-boil lasagna noodles
1 tablespoon olive oil
500 g ground beef
2 onions, peeled and chopped
2 garlic cloves, crushed
1 (400 ml) can chopped tomatoes
1/2 cup water (optional) or 1/2 cup stock (optional)
4 tablespoons tomato paste
1 pinch dried oregano
500 g cottage cheese or 500 g ricotta cheese
1/4 cup parmesan cheese
1 tablespoon chopped fresh parsley
2 eggs
1 teaspoon salt
fresh ground black pepper
250 g swiss cheese, sliced

Recipe

1 heat olive oil, add onions, garlic and meat, and saute until meat browns. add undrained tinned tomatoes, tomato paste, half the chopped parsley and season with salt and pepper. mix well, then simmer 30 minutes, stirring occasionally. add oregano and correct seasoning. if sauce seems dry-ish, add the 1/2 cup of water or stock.
2 place cottage (or ricotta) cheese in a mixing bowl with the parmesan cheese, remaining parsley, one or two eggs, and beat with a spoon until thoroughly mixed. season to taste.
3 oil a large lasagna or square casserole dish.
4 spread a layer of tomato/beef sauce over the bottom of the dish. make sure the sauce is spread right to the edges of the dish. follow with a layer of lasagna noodles, then a layer of the cottage or ricotta cheese mixture, and top with the swiss cheese.
5 repeat layering, finishing with a layer of swiss cheese.
6 bake at 180 degrees centigrade for 30 minutes or until the sauce is bubbling and the cheese is browning.
7 leave to stand 10 minutes in a warm place before slicing.

Lasagna With Golden Flaky Topping

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

Servings: 6
1 lb ground beef
1/4 cup chopped onions or 1 tablespoon instant minced onion
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (4 ounce) can green giant mushroom pieces and stems, drained
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt, if desired
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 cup cottage cheese
1 cup chopped fresh spinach
4 ounces shredded mozzarella cheese
1 (12 ounce) can pillsbury golden layers refrigerated biscuits
1 tablespoon dried parsley flakes

Recipe

1 heat oven to 375°f
2 in large skillet, brown ground beef and onion until thoroughly cooked. drain.
3 add tomato sauce, tomato paste, mushrooms, basil, 1 teaspoon parsley flakes, oregano, salt, garlic salt and pepper; mix well.
4 reduce heat; simmer 15 minutes.
5 in small bowl, combine cottage cheese and spinach; mix well.
6 in ungreased 12x8-inch (2-quart) glass baking dish, layer half each of meat mixture, cottage cheese mixture and mozzarella cheese; repeat layers.
7 separate dough into 10 biscuits.
8 separate each biscuit into 3 layers; arrange biscuits over cheese layer, overlapping slightly.
9 sprinkle with 1 tablespoon parsley flakes.
10 bake at 375°f for 25 to 30 minutes or until golden brown.
11 let stand 5 minutes before serving.

Lasagna Supreme

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

Servings: 8
8 ounces uncooked lasagna noodles
1/2 lb ground beef
1/2 lb mild italian sausage, casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can whole canned tomatoes, undrained and chopped
1 (6 ounce) can tomato paste
2 teaspoons dried basil
1 teaspoon dried marjoram
1 (4 ounce) can sliced mushrooms, drained
2 eggs
2 cups cream-style cottage cheese
3/4 cup grated parmesan cheese, divided
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
3 cups shredded mozzarella cheese

Recipe

1 cook lasagna noodles according to package directions; drain.
2 cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to separate meat. drain fat.
3 add tomatoes with juice, tomato paste, basil and marjoram. reduce heat to low. cover; simmer 15 minutes, stirring often. stir in mushrooms; set aside.
4 preheat oven to 375°f beat eggs in large bowl; add cottage cheese, 1/2 cup parmesan cheese, parsley, salt and pepper. mix well.
5 place half the noodles in bottom of greased 13x9-inch baking pan. spread half the cottage cheese mixture over noodles, then half the meat mixture and half the cheddar cheese and mozzarella cheese. repeat layers. top with remaining 1/4 cup parmesan cheese.
6 bake lasagna 40 to 45 minutes or until bubbly. let stand 10 minutes before cutting.

Lasagna On The Stove Top

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

Servings: 12
1 lb whole wheat macaroni
1 lb ground turkey
1 lb ground beef
1 (28 ounce) can spaghetti sauce
12 ounces part-skim ricotta cheese
1 lb mozzarella cheese

Recipe

1 brown the meat throughly.
2 boil the noodles and return to pot.
3 add the meat and remaining ingredients.
4 stir and serve!
5 this makes a lot of food! 8 hungry teens could take their fill, or 12 regular joe's :).

Lasagna With Fresh Salmon And Mascarpone

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 6
600 g salmon
15 ml oil (3 teaspoons)
2 carrots (medium diced)
2 celery ribs (big diced)
1 onion (medium diced preferably tender sweet white)
salt (to taste)
pepper (to taste)
375 ml chicken stock
250 g mascarpone cheese
3 egg yolks
1 egg
1 lemon (zest of)
1 cup parmesan cheese (grated)
1 cup parsley (italian chopped)
1/2 cup parmesan cheese (grated extra)
lasagna noodle (dried sheets)

Recipe

1 preheat oven to 200°c.
2 heat a large fry pan with a lid and add the oil and then add in all the vegetables and cook for a couple of minutes and then push the vegetables to the side of the pan and lightly fry the salmon a a couple of minutes and then pour in the stock and cover the pan with a lid and bring the pan to a light simmer and cook for 3 to 4 minutes or until the salmon is just cooked through.
3 remove the salmon a plate and let the vegetables continue cooking until they are very soft and most of the liquid has been absorbed, smash the vegetables with a fork until finely diced.
4 break up all the salmon flesh and mix with the vegetables.
5 whisk the mascarpone cheese with the egg yolks, the egg and season well with salt and pepper and then add the lemon zest and parmesan - this should make a slightly thick paste.
6 before you start layering the lasagna, put one spoon of the fish stock or keep some of the juice that you get from cooking the fish or make extra vegetable juice for this, into the bottom of the dish to make the lasagna moist.
7 layer the lasagna sheets (you may need to break these to fit the dish) with the vegetables, salmon and mascarpone mix and keep on doing this till all the mixture in used, put some vegetable of fish liquid over the top.
8 this lasagna should not be too high, just 3 layers, it should be an elegant not a bulky dish.
9 sprinkle extra parmesan cheese on the top.
10 place dish in the oven and bake lasagna to warm through about 12 to 15 minutes.

Lasagna Rolls Lite

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

Servings: 6
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups 2% low-fat milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch ground nutmeg
1 (15 ounce) container fat-free ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup grated parmesan cheese
2 tablespoons grated parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon fresh ground black pepper
12 uncooked lasagna noodles
2 cups marinara sauce
4 ounces shredded part-skim mozzarella cheese

Recipe

1 to make the sauce, melt the butter over medium-low heat, and then add the flour and whisk for 3 minutes.
2 increase the heat to medium-high and whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
3 whisk the salt, pepper, and nutmeg into the bechamel sauce.
4 preheat the oven to 450°f.
5 whisk the ricotta, spinach, 1 cup of the parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
6 cook the noodles in a large pot of boiling salted water until the noodles are al dente.
7 drain, and then arrange noodles in a single layer on a baking sheet to prevent them from sticking.
8 butter a 13x9x2 inch glass baking dish.
9 pour the bechamel sauce into the bottom of the baking dish.
10 lay out 4 lasagna noodles on a work surface, and spread about 3 tablespoons of ricotta mixture evenly over each noodle.
11 starting at one end, roll each noodle like a jelly roll. lay the lasagna rolls seam side down without touching, atop the bechamel sauce in the dish. repeat with the remaining noodles and ricotta mixture.
12 spoon the marinara sauce over the lasagna rolls, and then sprinkle them with the mozzarella and the remaining 2 tablespoons of parmesan cheese.
13 cover tightly with foil, and bake until heated through and the sauce and , about 20 minutes.
14 uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
15 let stand for 10 minutes.

basic buttermilk muffins

Ingredients

Servings: 1

2 1/4 cups all-purpose flour

1/2 cup white sugar

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 cup butter, melted

1 egg, lightly beaten

1 cup buttermilk

1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c). grease 12 muffin cups, or line with paper muffin liners.

sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. in a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.

pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). gently stir in fruit, if desired (see cook's note).

scoop the batter into the prepared muffin tins; fill the cups almost to the top. bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Strawberry Basil

Ingredients

Servings: 2
1 cup hulled strawberries
1/4 cup tequila
1 tablespoon orange-flavored liqueur, such as cointreau ®
1 tablespoon lemon juice
2 tablespoons white sugar
3 large basil leaves
8 ice cubes

Recipe

Preparation Time:

Ready Time:

combine the strawberries, tequila, orange-flavored liqueur, lemon juice, sugar, and basil leaves in a blender; mix on low until smooth. add the ice and puree until the ice is crushed, 30 to 60 seconds.

Lasagna With Caramelized Onions, Roasted Peppers & Squash

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

Servings: 8
2 cups whole wheat flour (or other grain)
1 teaspoon salt
1/4 cup chopped fresh basil
3 eggs
1/4 cup tbsps olive oil
2 tablespoons olive oil
5 medium onions, peeled and cut into 1/2-inch thick rings
2 cups cubed winter squash
1 cup chopped red bell pepper
1 large bunch kale, stemmed and torn into bite-size pieces
1 teaspoon olive oil
1 small fennel bulb, diced (or onion)
1 (24 ounce) can stewed whole tomatoes, undrained
1 tablespoon balsamic vinegar
1 tablespoon fennel seed, briefly crushed
3 cups whole milk ricotta cheese
1 cup grated romano cheese or 1 cup parmesan cheese

Recipe

1 make the pasta:.
2 combine flour, salt, and basil in food processor and pulse once or twice to mix. add eggs all at once and process 30 seconds or so till dough pulls away from the sides and forms a ball. add more flour if dough is too sticky, or more water (by the drop) if dough is grainy. wrap in plastic and set aside on the counter to rest for at least 30 minutes.
3 make the veggie layer:.
4 preheat oven to 400°f drizzle a large baking sheet with 1 t. olive oil.
5 spread squash and bell pepper on the sheet and drizzle with remaining 1 t. olive oil. sprinkle with salt and pepper (or paprika) to taste, toss gently and roast in preheated 400°f oven for 20 minutes or so (till very fragrant and not burned -- the longer you roast them, the better, but don't let them burn!) when done, transfer to a bowl; set aside.
6 meanwhile, in a large (12" or bigger) heavy skillet with a lid, heat 1/4 celsius olive oil over low heat. add onion rings (pile them in--they will reduce in size). drizzle with a little more olive oil if needed and cook, stirring infrequently, till translucent and golden, 30 minutes or so. when onions are done, transfer to the bowl with roasted veggies with slotted spoon, allowing any excess oil to drip into the pan.
7 wipe oil out of pan with a paper towel and place 1 celsius water in pan. heat water till steaming (still over relatively low heat), then add the kale (work in batches if needed). steam 5-7 minutes, till bright green and tender. add to bowl with onions and roasted veggies and toss.
8 make the marinara:.
9 heat olive oil in 2 quart saucepan over medium heat. till shimmery. add fennel (or onion) and cook 3-4 minutes, stirring occasionally, till softened. add tomatoes and their juice, vinegar and fennel seed (if you don't like a strong fennel flavor and used fennel for sautéing, skip the seeds). simmer 10-15 minutes, till heated through. puree with an immersion blender (or start with pureed tomatoes). set aside.
10 cook the pasta:.
11 bring a large pot of salted water to a vigorous boil. breaking the pasta dough into 3 equal portions, roll out on a floured surface (adding as much flour as needed to prevent sticking) till dough is roughly 1/4" thick. cut into long wide noodles (3" by 13" or whatever will fit your lasagna pan). when all noodles are rolled out, drop noodles into boiling water and cook no more than a minute. drain thoroughly and lay noodles flat on a kitchen towel (use tongs to handle hot noodles) so they don't stick together. (if using dried noodles, cook according to package directions).
12 assemble lasagna!
13 preheat oven to 375°f spray a 9" by 13" glass baking dish with olive oil.
14 spread a thin layer of marinara over the bottom and top with a layer of noodles, covering the bottom completely. top with 1/2 the veggie mixture, 1/3 the ricotta (crumble it over the lasagna with your fingers--don't try to spread it!), 1/3 the romano, and another layer of sauce. begin a new layer of noodles and top with remaining veggie mixture, 1/3 the ricotta, 1/3 the romano, and another layer of sauce. top with remaining noodles, remaining sauce, remaining ricotta and romano. place assembled lasagna in 375 deg. oven. bake for 30 minutes, till sauce is bubbly and cheese on top is melted. let rest at least 15 minutes before serving.

Lasagna Sodexo

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

Servings: 4
1 (12 ounce) can treet
2 cups water
16 ounces lasagna noodles
1 cup spaghetti sauce

Recipe

1 1. cut the treet into slices and fry in a pan.
2 2. prepare the lasagna according to the directions on the box.
3 3. mix the treet, lasagna, and sauce together.

Lasagna With Three Cheeses And Italian Sausage

Total Time: 2 hrs 25 mins Preparation Time: 45 mins Cook Time: 1 hr 40 mins

Ingredients

Servings: 6
1 tablespoon extra virgin olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrot
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces hot italian sausages, casings removed
1 (28 ounce) can crushed tomatoes in puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dry crushed red pepper
15 lasagna noodles (about 12 ounces)
2 (15 ounce) containers part-skim ricotta cheese
1 cup grated parmesan cheese (about 3 ounces)
1 (10 ounce) package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
1 1/4 lbs grated mozzarella cheese

Recipe

1 prepare the sauce:
2 heat the olive oil in a heavy large saucepan over medium heat. add onion, carrots and garlic; saute until softened, about 12 minutes.
3 add beef and sausages to pan; saute until cooked through, breaking up meat with a spoon, about 5 minutes.
4 add the remaining ingredients. cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. discard bay leaf. let cool.
5 prepare the lasagna:
6 preheat oven to 350â° f. cook the pasta in large pot of boiling salted water until almost tender, about 7 minutes. drain; cover with cold water.
7 combine ricotta and 3/4 cup parmesan cheese in a medium bowl. mix in spinach. season to taste with salt and pepper. mix in eggs.
8 drain pasta and pat dry.
9 spread 1/2 cup sauce over bottom of 13 x 9 inch glass baking dish.
10 place 5 noodles over sauce, overlapping to fit.
11 spread half of ricotta-spinach mixture evenly over noodles.
12 sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
13 spoon 1 and 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
14 repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella cheese and 1 and 1/2 cups sauce.
15 arrange remaining 5 noodles over sauce. spread remaining sauce over noodles. sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup parmesan cheese evenly over lasagna.
16 (can be prepared up to 1 day ahead. cover tightly with plastic wrap and refrigerate.)
17 cover baking dish with aluminum foil. bake lasagna for 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. let lasagna stand 15 minutes before serving. serves 8.
18 that's it!

Lasagna Rolls

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

6 lasagna noodles, cooked
8 ounces part-skim mozzarella cheese, shredded
8 ounces skim milk ricotta cheese
1/4 cup grated parmesan cheese
1 egg
1 pinch salt, to taste
1 pinch pepper, to taste
1 pinch basil, to taste
3 cups tomato and basil pasta sauce

Recipe

1 preheat oven to 375 degrees
2 spray a 8x8 baking pan with cooking spray.
3 mix ricotta cheese, parmasan cheese, egg and seasonings if you are using them.
4 spread the cheese mixture on one side of each noodle.
5 spread a small amount of sauce on the cheese mixture.
6 sprinkle with the mozzarella cheese.
7 roll up the lasagna noodles.
8 put a small amount of tomato sauce into the bottom of the baking pan.
9 lay lasagna rolls into the pan.
10 cover with the remaining sauce.
11 bake for 30 minutes.
12 remove from oven and let sit for 10 minutes before serving.

Lasagna With White And Red Sauces

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

Servings: 12
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup milk
white pepper
1/2 medium onion, sliced
1 garlic clove, minced
2 -3 tablespoons vegetable oil
1 lb lean ground beef
28 ounces crushed tomatoes (or whole tomatoes, chopped and undrained)
1/2 cup celery, thinly sliced
1/2 cup carrot, thinly sliced
1 teaspoon dried basil, crushed
1 lb lasagna noodle, cooked and drained
6 ounces bel paese cheese, thinly sliced
6 hard-cooked eggs, sliced
2 tablespoons butter, cut into small pieces
1 cup parmesan cheese, freshly grated (or grana padano cheese)

Recipe

1 prepare bechamel sauce first: melt butter in small sauce pan over medium heat. stir in 2 tablespoons all-purpose flour. gradually blend in 3/4 cup milk. season to taste with white pepper. cook until thick and bubbly, stirring constantly. set sauce aside.
2 cook and stir onion and garlic in hot oil in dutch oven over medium-high heat until tender.
3 add ground beef and cook until no longer pink, stirring occasionally.
4 add tomatoes, celery, carrot, and basil.
5 reduce heat to low.
6 cover and simmer 45 minutes.
7 remove cover and simmer 15 minutes more.
8 arrange 1/3 of the lasagna noodles in bottom of buttered 13x9 inch baking dish.
9 add 1/2 cup of the bel paese cheese (i used ricotta instead) and 1/2 of the eggs.
10 spread the bechamel sauce.
11 top with layer of noodles.
12 dot with butter.
13 sprinkle with parmesan and bake in preheated 350 oven for 30 to 40 minutes or until heated through.
14 let stand 10 minutes before cutting.

Cheesy Potato Pancakes

Ingredients

Servings: 6

4 russet potatoes, peeled and grated

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup grated parmesan cheese

1/2 cup shredded cheddar cheese

1/4 cup real bacon bits (optional)

1 teaspoon onion salt

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup corn oil

2 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix together potatoes, eggs, and milk in a large bowl.

stir flour, parmesan cheese, cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.

heat corn oil and butter in a large skillet over medium heat.

spoon about 2 tablespoons potato mixture into per patty into skillet. cook patties until golden brown, about 4 minutes per side.

drain cooked pancakes on paper towel-lined plate.

Lasagna Tart

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

Servings: 8
2 zucchini, sliced into very very thin coins (medium)
1 teaspoon fine grain sea salt
2 cups whole wheat pastry flour
1 teaspoon sea salt
zest of one lemon
1/4 cup olive oil
1/2 cup cold water
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
1 pinch salt
14 ounces crushed tomatoes (canned)
1 1/2 cups ricotta cheese

Recipe

1 preheat your oven to 375f degrees, and place a rack in the middle. oil a 10-inch tart pan and set aside.
2 start by tossing the sliced zucchini with the salt in a medium bowl. transfer the zucchini to a colander and let it drain while you make the tart shell and tomato sauce.
3 to make the tart shell combine the flour, salt, and lemon zest in a large mixing bowl. drizzle the olive oil over the flour and stir that in as well. drizzle the cold water over the flour and mix with a fork just until it is absorbed. knead one or twice - just until the dough comes together into a ball. on a lightly floured surface use a rolling pin to roll the dough into a circle roughly 13-inches across. ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough. trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes. when the dough is done resting, prick the crust with a fork a few times. now line the pastry with parchment paper and fill the tart with pie weights. bake for 15 minutes. carefully remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool. leave the oven on, but dial it down to 350°f.
4 in the meantime, you can make the sauce. stir the garlic, olive oil, red pepper flakes, and salt together in a small, cold saucepan. turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit, 10 minutes or so, then remove from heat.
5 when you are ready to assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. now spoon about half of the sauce over the ricotta and arrange half of the zucchini in a single layer on top of the sauce (see image). if your zucchini is still quite wet, press it into some paper towels. i use my fingers for this next part. after spooning the remaining ricotta over the zucchini, push it around a bit with your fingers so that it forms a layer. arrange another layer of zucchini and finish with the remaining sauce. you want the filling to nearly, but not quite fill the pan.
6 place the tart on a rimmed baking sheet - in case you end up with an overflow - and bake for roughly 40 minutes or until the tart is cooked through. remove and let cool for 10 minutes before serving. i would have dusted the top of this with a bit of parmesan, but was out of it!