Recipe For Lasagna With Ricotta Cheese, Mozzarella & Parmesan | Easy Lasagna | Cooking Up Love
Recipe For Lasagna With Ricotta Cheese, Mozzarella and Parmesan with homemade meat sauce.
Our easy recipe for making lasagna with layers of homemade meat sauce and noodles, layered with a ricotta, mozzarella and parmesan blend, and then topped with more parm! This recipe is so good, it’s the kind of lasagna you dream about and this homemade lasagna is easy enough for weeknight dinners, it’s perfect for making ahead or and it’s one of my favorites for making two and sharing one with a friend.
Recipe For Lasagna With Ricotta Cheese, Mozzarella & Parmesan
2 lb ground beef
1 tablespoon tomato paste
28 oz whole peeled tomatoes
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
16 oz ricotta cheese
16 oz mozzarella cheese, grated
1 cup parmesan, grated
1 box lasagna noodles
Recipe For Lasagna With Ricotta Cheese, Mozzarella and Parmesan Directions
Homemade Meat Sauce
Brown the ground beef, and drain off any extra fat. Add 1 tablespoon tomato paste, and cook for 1 - 2 minutes. Add the tomatoes, crushing large tomatoes, and stir. Add the spices, stir and simmer for 1 - 2 hours.
Ricotta Cheese Mixture
Mix together the ricotta, mozzarella and 1/2 cup of parmesan.
Cook the lasagna noodles according to package directions. Remove from water, and let cool laying flat in a single layer on a clean kitchen towel.
Assemble the lasagna in layers. Top with the reserved grated parmesan cheese. Cover with foil and bake in 350 degree preheated oven for 45 minutes. Remove the foil, and return the dish to the oven. Cook for another 15 minutes to brown the cheese on top.
Let sit for 15 -20 minutes before serving.
Italian Lasagna with Spinach Ricotta Veggies - Homemade Eggless Whole-wheat Pasta Sheets Baked Food
#EgglessVeggieLasagne #SpinachRicottaLasagne #HomemadePastaSheets #BakedItalianPasta
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In this video I am sharing with you making an Eggless Vegetable Lasagna with Spinach Ricotta filling. Also shown is how to make Home-made pasta sheets. Please watch, like, comment ????
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Easy CHICKEN LASAGNA With Creamy White Sauce
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken with a creamy spinach sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN LASAGNA INGREDIENTS:
►9 lasagna noodles, cooked al dente
►4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
SPINACH CREAM SAUCE:
►1 Tbsp olive oil
►1 medium onion, finely chopped
►4 Tbsp unsalted butter
►1/3 cup all-purpose flour
►2 1/2 cups chicken broth
►1 1/2 cups half and half (or equal parts of heavy cream and milk)
►5 oz fresh spinach, coarsely chopped
►2 tsp sea salt
►1/2 tsp black pepper
►3 garlic cloves, minced
CHEESE SAUCE INGREDIENTS:
►15 oz ricotta
►1 large egg
►1/4 cup parsley
►1/4 cup parmesan cheese
►3 cups mozzarella cheese
???? PRINT CHICKEN LASAGNA RECIPE:
You might Like our BEEF Lasagna:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:53 How to shred the chicken
1:22 Chopping Spinach
1:50 Prepping onion and garlic
2:10 Cooking Noodles
2:48 Making Spinach Sauce
4:17 Making Ricotta Cheese Sauce
4:46 How to assemble the lasagna
7:15 How to bake lasagna
7:42 Cooling and garnishing lasagna
9:32 Lasagna taste test
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Spring Lasagna: Spinach, Zucchini, Herbs, Lemon Zest | Donna Hay Lasagne Recipe
The Ideal Lasagna for Spring with spinach, zucchini (courgette), parsley, mint, lemon zest (and lasagna noodles), adapted from Donna Hay Magazine. Tomato-free Lasagna. It's bright, fresh, green, and can be served warm or at room temp. Ingredients below or at
Chapters
0:00 Recipe Intro
0:20 Prep the herb and ricotta filling
1:00 Prep the spinach for the ricotta filling
1:38 Seasoning the ricotta & prepping mozzarella
2:18 Prep the zucchini
2:40 Layering the noodles, ricotta, and zucchini
4:05 Recommendations for a better recipe #1
4:38 Recommendations for a better recipe #2
5:18 Recommendations for a better recipe #3
5:41 Recommendations for a better recipe #4
6:05 Recommendations for a better recipe #5
Spring Lasagna
Ingredients
2 12-oz bags of frozen spinach, thawed and drained (or 850 g/4 bunches fresh, blanched and chopped)
4 cups (1kg) fresh ricotta
1 cup (80g) finely grated parmesan, plus more for the topping (another cup?)
1 cup (56g) chopped fresh mint
1 cup (52g) chopped fresh parsley (Italian, flat leaf)
1-2 teaspoons grated lemon zest (1 large lemon)
1/2 tsp fresh nutmeg or cumin
sea salt and black pepper
lasagna/lasagne noodles, 1-2 packages, depending on how long they are
3-4 zucchini (courgette), thinly sliced
300 g fresh mozzarella, drained and shredded
olive oil, for brushing
Bake temp: 400F/200C
Bake time: 60 minutes
Recipe summary: combine ricotta, herbs, parmesan, zest, drained spinach, nutmeg/cumin, salt, and pepper (ideally a food processor). Slice zucchini (ideally on a mandolin or slicing disc on the food processor). Boil noodles per directions. lightly brush oil on an 8-inch skillet or baking dish and layer noodles, then 1.5 cups of the ricotta mixture, then zucchini, then 1/2 of the mozzarella. Then another layer of noodles, running the opposite direction of the first layer, ricotta, zucchini, and mozzarella. Then a final layer of noodles, ricotta, and zucchini. Brush oil over the zucchini and sprinkle with the extra grated parmesan. Bake at 400F/200C for an hour.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
#tomatofreelasagna #vegetarianlasagne #cookingcompaniontv #jennaedwards
Easy Vegetable Lasagna Recipe - How to Make Fresh Vegetable Lasagna
Vegetable lasagna with tender zucchini, yellow squash and roasted red peppers in a light tomato sauce and assembled with noodles and cheese. Easily adaptable vegetable lasagna recipe. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 14 lasagna noodles (2 extra for filling in holes)
• 2 tablespoons extra-virgin olive oil
• 1 cup (140 grams) chopped onion
• 1 tablespoon minced garlic, (3 cloves)
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
• 1 (28-ounce) can crushed tomatoes
• Generous handful fresh basil leaves, chopped
• One (15-ounce) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces (60 grams) parmesan cheese, grated, about 1 cup
• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded
• Salt and fresh ground black pepper, to taste
✅ FULL RECIPE:
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Spinach and Ricotta Lasagne
Spinach and Ricotta Lasagne can be made in your Slow Cooker making it a life changing experience of easiness! For a no fuss spinach and lasanga recipe that tastes delicious, you just layer it all in and let it cook on its own!