EASY LASANGA RECIPES

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EASY MEAT LASAGNA - SAN REMO



Easy Meat Lasagna - San Remo image

Provided by Anna Meares

Total Time 1 hours 10 minutes0S

Prep Time 20 minutes0S

Cook Time 50 minutes0S

Yield 4 serves

Steps:

  • 1. Preheat oven to 180ºC. 2. To make the meat sauce, heat oil in a saucepan. Add onion, carrot and garlic, cook until soft. Add beef mince, cook until brown. 3. Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and simmer gently for 20 minutes, stirring occasionally. 4. To make the cheese sauce, melt butter in a separate saucepan, stir in flour and cook for 2 minutes over gentle heat. 5. Remove from heat and gradually stir in the milk. Return to heat, and continue to stir until thick and smooth. 6. Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts. 7. To assemble the lasagna, pour ½ cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer (allow for 4 layers). 8. Sprinkle with grated parmesan cheese and bake for 35-40 minutes or until cooked through (test if cooked by pricking with a fork). 9. Allow lasagna to stand for 5-10 minutes before serving. 10. Serve and enjoy with family and friends!

PUMPKIN LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pumpkin Lasagna Recipe: How to Make It - Taste of Home image

I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 6 servings.

Number Of Ingredients 12

1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Steps:

  • In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 310 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 497mg sodium, CarbohydrateContent 32g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 starch

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