I never make Lasagna. I want to. My daughter Em, makes divine Lasagna. I keep hoping she'll put her recipe on here. Today I found two dishes worth trying. The first comes from Circle of Moms. The second was featured on Good Morning America. I'll probably be adding ground beef to both of them. How can you make Lasagna without the BEEF? Here's the deal however, I'm hoping all you lovely bakers will try the recipes out and respond back. Let me know which one you like best and if they really take ten minutes.
Ingredients
2 eggs, lightly beaten
4 cups grated mozzarella
15 oz cottage cheese
1/2 cup grated Parmesan
25 oz. jar tomato sauce
18 “No-Boil” lasagna noodles, 3” x 7”
4 cups grated mozzarella
15 oz cottage cheese
1/2 cup grated Parmesan
25 oz. jar tomato sauce
18 “No-Boil” lasagna noodles, 3” x 7”
Preparation
Preheat the oven to 350˚F. In a large mixing bowl, combine the eggs, 3 cups of the mozzarella cheese, the cottage cheese, and Parmesan cheese. Stir until well combined.
Assemble the lasagna: In the bottom of a 9”X13” baking pan, spread cup of the tomato sauce over the bottom. Use 6 lasagna noodles (or 3 if using larger noodles) to cover the bottom of the pan, allowing them to overlap a tad if you need. Spread of the cheese mixture over the noodles, then top with a third of the remaining tomato sauce. Add another layer of noodles and cover with the other of the cheese mixture. Pour another third of the sauce over the cheese. Top with the last 6 small noodles (or 3 large), then spread the remaining sauce over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with aluminum foil. (You can refrigerate it for up to 8 hours if you’re not cooking it right away.)
Bake the lasagna covered for 40 minutes. Remove the foil, and continue to bake until it’s bubbly and the noodles have softened, about 10-20 minutes longer. Allow to cool for 5-10 minutes before cutting.
Assemble the lasagna: In the bottom of a 9”X13” baking pan, spread cup of the tomato sauce over the bottom. Use 6 lasagna noodles (or 3 if using larger noodles) to cover the bottom of the pan, allowing them to overlap a tad if you need. Spread of the cheese mixture over the noodles, then top with a third of the remaining tomato sauce. Add another layer of noodles and cover with the other of the cheese mixture. Pour another third of the sauce over the cheese. Top with the last 6 small noodles (or 3 large), then spread the remaining sauce over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with aluminum foil. (You can refrigerate it for up to 8 hours if you’re not cooking it right away.)
Bake the lasagna covered for 40 minutes. Remove the foil, and continue to bake until it’s bubbly and the noodles have softened, about 10-20 minutes longer. Allow to cool for 5-10 minutes before cutting.
Taking a poll: Let me know which one you like best!
Ingredients
1 jar pasta sauce (26-ounce)
1 bag frozen large cheese ravioli, unthawed (30-ounce)
1 box frozen chopped spinach, thawed and squeezed dry (10-ounce)
1 bag mozzarella (8-ounce), shredded
1/2 cup Parmesan, grated
Cooking Directions
1 bag frozen large cheese ravioli, unthawed (30-ounce)
1 box frozen chopped spinach, thawed and squeezed dry (10-ounce)
1 bag mozzarella (8-ounce), shredded
1/2 cup Parmesan, grated
Cooking Directions
Heat oven to 350° F.
Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly. Makes 6 servings. This is a great recipe to make the day before. When you get home, you can just remove from the refrigerator and put it in the oven to finish cooking.
Recipe courtesy of Real Simple magazine.
