Recipe for rice and salmon lasagna

ingredients:

– 500g of cooked rice
– 250g of salmon cut into thin slices
– 25cl of milk
– 3 eggs
– 2 green peppers
– 100g grated Parmesan cheese
– 1 tablespoon chopped parsley
– 1 teaspoon of butter
– 1 chopped onion
– Salt pepper

Preparation

– Grill peppers over medium heat until skin is completely blackened, then seal in plastic bag, peel, remove stalk, seeds, cut in half.
– Heat the butter in a frying pan and brown the chopped onion until golden.
– Beat the eggs in a bowl with the milk, salt and pepper.
– In a bowl mix the cooked rice, the grated parmesan, the chopped parsley, the golden onion, add the mixture of the eggs, salt and pepper, mix well.
– Spread 1/3 of the rice mixture at the bottom of a buttered gratin dish. Cover with halved slices of roasted peppers, add 1/3 of the rice on top, then sliced ​​salmon and remaining roasted peppers. Finish with remaining rice, garnish with salmon slices.
– Bake at 180ºC for 20-25 minutes.
– Serve immediately.

Recipe for polenta lasagne

Recipe for polenta lasagne
polenta lasagne
Ingredients
  • For the Polenta:
  • 8 cups chicken stock
  • 2 cups coarsely ground yellow cornmeal
  • 1 tablespoon salt
  • For the Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 1 bay leaf
  • ½ lb ground beef
  • ½ cup dry red wine
  • 2 cans (15 oz) petite diced tomatoes, with their juices
  • Salt and pepper to taste
  • ½ lb fresh mozzarella cheese, sliced, or 2 cups grated mozzarella cheese
  • ½ cup grated Parmesan-Reggiano cheese
 
Instructions

To make the polenta: In a large saucepan, bring the chicken stock to a boil. Slowly add the cornmeal in a thin,

steady stream while whisking constantly to prevent lumps, then add the salt. When the polenta begins to bubble,

reduce the heat to low and continue to cook, whisking steadily, until the mixture is thick and pulls away from the pot,

15-20 minutes.

Oil two 8-inch square baking pans and pour the polenta into them, dividing equally. Use a rubber spatula moistened

with water to spread the mixture and flatten it evenly. Once it has cooled, place it in the refrigerator until firm, at

least one hour. The polenta can be made a day in advance and kept in the fridge covered with plastic wrap.

In the meantime, to make the sauce, melt the butter and olive oil in a large Dutch oven or saucepan over medium

heat. Add the onion, carrot and celery and saute until tender, about 10 minutes. Add the garlic and cook for another

minute. Add the ground beef and stir to break up any lumps. Cook for 10 minutes until the beef is browned and no

pink is remaining.

Add the wine and bring to a rapid boil for 2 minutes. Add the tomatoes, herbs, bay leaf, and salt and pepper to taste.

Return the sauce to a boil, reduce the heat to low and let simmer, uncovered for 45 minutes until the sauce is slightly

thickened.

Preheat the oven to 400 F. Grease a large rectangle baking dish.

Cut the polenta into eight 4-inch squares and place half of the squares in the bottom of the rectangle baking dish.

Spoon half of the sauce evenly over the polenta squares and top with half of the mozzarella and half of the Parmesan-

Reggiano. Arrange the remaining 4 polenta squares on top and cover with the remaining sauce, mozzarella and

Parmesan-Reggiano cheeses.

Bake for about 40 minutes, or until the cheese melts and the sauce is bubbling. Let the casserole stand for 5 minutes

before serving.

 

Source:  www.daringgourmet.com

One-pot lasagna Recipe

For the One-pot lasagna Recipe:
Prep Time: About 15 minutes – but 0 minutes if you prep as you cook.
Cook Time: About 1 hour.
Serves: About 4 people.

lasagna

Ingredients

Few tablespoons Olive Oil
500g (1 pound) Chicken Mince (lamb or beef work too!)
2 Red Onions, peeled and diced
1 large Celery Stalk, diced
2 Carrots, peeled and grated
1 Bell Pepper, diced
1 Green Chilli, sliced
1 teaspoon Garlic Paste
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 teaspoon Italian Seasoning
1/2 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
1 tin (400g) Tomatoes
1 tablespoon Tomato Puree
300ml Vegetable/Chicken Stock or Water
8 (160g) Lasagne Sheets, uncooked
3 tablespoons Cream/Soft Cheese
100g Cheddar, grated
Fresh Parsley, to garnish

Method:
Brown the chicken:
Heat a deep, large pan over a medium-high heat and add in the olive oil. Once it’s hot, add in the chicken mince and fry until no longer pink. Break up the mince with your spoon.

In go the vegetables:
Add in the onion, celery, carrot, bell pepper and green chilli. Stir-fry everything together for a few minutes until the vegetables begin to soften.

Add the seasonings:
Throw in the garlic paste, salt, pepper, Italian seasoning, dried basil and dried oregano. Stir-fry for a minute or two just to get everything coated in all the spices.

Tomato time:
Add in the tinned tomatoes and tomato puree. Stir-fry and bring everything to the boil. Cover the pan with a lid and turn the heat to the lowest. Cook for 15 minutes.

In goes the pasta:
Uncover and pour in the stock. Bring to the boil. Break the lasagne sheets into roughly equal sized pieces and add to the pan. Stir them around so that they don’t stick to one another. Pour in a little more water if the sauce doesn’t fully cover the pasta. Bring everything to the boil and then turn the heat to medium. Cook until the lasagne sheets are cooked through, stirring every now and then. Mine took between 12-15 minutes.

Nearly finished:
Stir in the cream cheese until well combined. Sprinkle the lasagne with the grated Cheddar and cover with a lid. Turn the heat to low and cook until the cheese has all melted – around 5 minutes. Sprinkle with chopped parsley and eat!

Source: thismuslimgirlbakes.blogspot.co.uk

How to prepare lasagna

Ingredients

  •  Sweet Italian sausage

  • Lean ground beef

  • Minced onion

  • Cloves garlic, crushed

  • Can crushed tomatoes

  • Cans tomato paste

  • Cans canned tomato sauce

  • White sugar

  • Dried basil leaves

  • 1/2 teaspoon fennel seeds

  • Italian seasoning

  • Salt

  • Ground black pepper

  • Chopped fresh parsley

  • Lasagna noodles

  • Cheese

  • Egg

  • Salt

  • Mozzarella cheese, sliced 

Method

  1. In an oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.

  2. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

  3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

  4. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

  5. Preheat oven to 375 degrees F (190 degrees C).

  6. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce.

  7. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

  8. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

  9. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Source: pulse.com.gh

Simple Spinach Lasagna

Ingredients

Directions

  • Prep 30 m

  • Cook 1 h 10 m

  • Ready In 1 h 40 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
  3. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
  4. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Source: allrecipes.com

Spinach Lasagna III

Ingredients

Directions

  • Prep 35 m

  • Cook 1 h

  • Ready In 1 h 50 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
  4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
  5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Source: allrecipes.com

BEEF AND LENTIL LASAGNA

INGREDIENTS:

White sauce

  • 48 ml Golden Cloud Cake Flour
  • 48 ml butter
  • 1200 ml milk
  • 600 ml Cheddar cheese
  • Salt and pepper

Filling

  • 80 g All Gold Tomato Paste
  • 1 can KOO Lentils, drained
  • 1 red pepper, diced
  • 2 onions, chopped
  • 8 ml black pepper, freshly ground
  • 6 garlic cloves, chopped
  • 1 bunch parsley, chopped
  • 72 ml Olive Oil
  • 1 green pepper, diced
  • 600 ml chicken stock
  • 1.6 kg beef mince
  • 100 ml Parmesan cheese
  • 1 yellow pepper, diced
  • 32 ml mixed herbs
  • 24 ml sweet basil
  • 16 ml barbeque spice
  • Fattis and Monis lasagna sheets

KITCHEN GADGETS:

Pot, Baking dish, Whisk

METHOD:

  1. Preheat oven to 180°C and grease a large casserole dish.

Filling

  1. Heat oil in a large pan and fry the onion and garlic for 2 min, until fragrant.
  2. Stir in the peppers and then add the mince in batched, stirring until browned.
  3. Add the herbs, spices and black pepper, stir in the tomato paste, canned tomatoes, lentils and chicken stock. Reduce the heat and allow simmering for 30 minutes or until cooked, thickened and flavoursome.
  4. Stir in some Parmesan and set aside.

White sauce

  1. Heat butter in a pot until melted. Remove from heat and stir in flour to make a paste.
  2. Add the milk and whisk until smooth. Return to the heat and bring to boil, stirring continuously. Remove from the heat and stir in 200ml Cheddar cheese.

Assembly

  1. Spread a layer of white sauce at the bottom of the casserole/baking dish, followed by lasagna sheets, ending with the mince mixture.
  2. Repeat the layers ending with the white sauce.
  3. Sprinkle the remaining cheese and chopped parsley over the top.
  4. Bake in the oven for 30 minutes until the cheese has melted and lasagne sheets are cooked. Remove from the heat and allow to cool slightly.

Source: www.koo.co.za

World’s Best Lasagna

Ingredients

Directions

  • Prep : 30 m

  • Cook : 2 h 30 m

  • Ready In : 3 h 15 m

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Source: allrecipes.com

Classic and Simple Meat Lasagna

Ingredients

Directions

  • Prep 25 m

  • Cook 1 h

  • Ready In 1 h 35 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
  3. Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
  4. In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
  5. Place 4 noodles side by side into the bottom of a 9×13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
  6. Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

Source: allrecipes.com

Vegetarian Lasagna

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9×13 inch baking dish.
  2. Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.

Source: allrecipes.com

Lasagna Stuffed Shells

Ingredients

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
  2. While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9×13-inch baking dish.
  3. Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  4. Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Source: allrecipes.com

World best lasagna

INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
2 6-ounce cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup Parmesan cheese, grated
COOKING DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Source: www.sugarbang.com

World’s Best Lasagna

Ingredients

Directions

  • Prep 30 m

  • Cook 2 h 30 m

  • Ready In 3 h 15 m

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Source: allrecipes.com