Posts Tagged ‘lasagna recipe’

Tasteful Tuesday: Inside-Out Meat Lover’s Lasagna

Tuesday, August 6th, 2019

Today we’re combining our favorite Meat Lover’s Lasagna Recipe with an Inside-Out Lasagna Recipe for a dish that is both hearty and convenient.

What You’ll Need:

  • 8 ounces rotini pasta
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 lbs lean ground beef
  • 1/2 lb Italian sausage
  • 8 ounces white mushrooms, sliced
  • 1 tbsp dried parsley flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 cans (14 1/2 oz each) whole
    tomatoes, undrained and chopped
  • 2 cans (6 oz each) tomato paste
  • Ricotta cheese and Parmesan cheese to taste

Directions:

  1. Bring a large pot of water to a boil. Add pasta and cook until tender, approx. 8-10 minutes or according to package directions. Drain and transfer to a large bowl.
  2. In a large skillet, heat up oil, onion and garlic. Add in ground beef and Italian sausage and cook on medium-high heat.
  3. Once the ground beef and sausage are nicely browned, add in mushrooms, parsley, oregano, basil, chopped tomatoes with juice, tomato paste, and salt and pepper to taste. Stir until well mixed.
  4. Cover and simmer for approximately 15 minutes, remove from heat.
  5. Toss the sauce with the pasta before serving. Top with Ricotta cheese and Parmesan cheese if desired and enjoy!

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Tasteful Tuesday: Meat Lover’s Lasagna

Tuesday, July 28th, 2015

Lasagna is an American staple and with so many varieties, it’s difficult to not love at least one lasagna recipe. This recipe is for meat lovers and likers – although you can alter the amounts based on your tastes (something else to love about lasagna!) Make it for a Sunday brunch this weekend, or save it for a cold day in the fall; no matter the weather, it’s always a good time for lasagna!

What you’ll need:

  • 9 x 13 baking pan
  • 1 1/2 lbs lean ground beef
  • 1/2 lb Italian sausageMeat Lover's Lasagna
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp dried parsley flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 cans (14 1/2 oz each)
    whole tomatoes,
    undrained and chopped
  • 2 cans (6 oz each) tomato paste
  • 24 oz ricotta cheese
  • 2 eggs, beaten
  • 1/2 teaspoon pepper
  • 2 tbsp parsley
  • 1/2 cup grated parmesan cheese
  • 1 lb mozzarella cheese, divided
  • 12-15 lasagna noodles

Directions:

  1. Brown ground beef, Italian sausage, onion and garlic.
  2. Add salt and pepper to taste, parsley flakes, oregano, basil, chopped tomatoes with juice and tomato paste; stir until well mixed.
  3. Cover and simmer for approximately 45 minutes.
  4. Meanwhile, cook lasagna noodles according to package directions; drain and set aside.
  5. Spray baking pan with cooking spray; Preheat oven to 375°F.
  6. In a separate bowl, combine ricotta cheese, eggs, pepper, parsley, parmesan cheese and half of the mozzarella cheese.
  7. In the pan, layer noodles, meat sauce and cheese mixture; repeat.
  8. Top off with layer of noodles and sprinkle evenly with remaining mozzarella cheese. Make sure to cover noodles completely.
  9. Bake for 40-60 minutes. We suggest covering with foil for about 40 minutes, then uncover for 15 minutes.
  10. Let sit for about 15 minutes before serving. Enjoy!

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Featured Recipe: Fresh Spinach & Sun-Dried Tomato Lasagna

Tuesday, March 26th, 2013

A hearty and Fresh Spinach & Sun-Dried Tomato Lasagna makes approximately 8 servings. This recipe is perfect for those seeking an alternative meal idea for their upcoming Easter dinner.


What You’ll Need:

1 (16 ounce) package lasagna noodles

1 1/2 tablespoons olive oil

1 onion, chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

3/4 pound mushrooms, chopped

2 cloves garlic, minced

1/2 cup dry white wine

1 (28 ounce) can diced tomatoes with juice

2 sun-dried tomatoes, chopped

1 teaspoon dried thyme

salt to taste, and 1 pinch of salt

ground black pepper to taste

1/3 cup all -purpose flour

3 cups heavy whipping cream

1/4 teaspoon ground nutmeg

8 cups fresh spinach, rinsed

1 cup Parmesan cheese, grated

Directions:

1. Cook lasagna in boiling salted water in a large pot, until al dente. Drain.

2. Meanwhile, be heating one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened.

3. Next add mushrooms and garlic, and continue cooking until the mushrooms have released their liquid; about 2 or 3 minutes. Follow by adding the wine, and cooking until most of the liquid has evaporated.

4. Finally stir in chopped tomatoes (including liquid), sun-dried tomatoes, and thyme. Bring all vegetables to a simmer, then reduce heat to low and simmer until a thick sauce is formed. Season to taste with salt and pepper.

5. To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisking constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.

6. To assemble, spread 1/2 cup of the vegetable sauce in the bottom of a casserole dish. Add one layer of noodles, then another 1/2 cup of vegetable sauce. Arrange a single layer of the fresh spinach leaves over the sauce, and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach, and then top with another layer of the noodles. Repeat this process 5 times.

7. In a preheated 375° F oven, bake for approximately 40 minutes. Let stand for 10 to 15 minutes and serve warm. Enjoy!


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