How to Make Quick Lasagna | Allrecipes.com
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Watch how to make lasagna the quick-and-easy way. This basic lasagna is simplified by using prepared spaghetti sauce and uncooked lasagna noodles, along with cottage cheese and plenty of yummy shredded cheese. Best of all, you'll have this delicious lasagna on the table in just about an hour.
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Lasagna Roll Ups #shorts
These delicious lasagna roll ups are my new favorite way to enjoy Lasagna. All the flavors you love rolled up into a lasagna noodle and baked to perfection!
Makes 12 rolls, roughly 4-6 servings
Ingredients
10oz frozen spinach, thawed and drained
15oz vegan ricotta
1/4 cup vegan just egg
2 cups vegan mozzarella shreds
1/4 cup vegan Parmesan
1 tbsp crushed garlic
1 tbsp Italian seasoning
Salt and pepper
32 oz tomato sauce
12 cooked lasagna noodles
Freshly chopped parsley
Directions
Preheat oven to 350
In a small bowl add the first 7 ingredients
Season with salt and pepper
Mix well
Pour a little of your tomato sauce into baking pan
Place one cooked lasagna noodle onto working surface
Spread with cheese mix
Roll up tightly
Place seam side down into sauce filled pan
Repeat with remaining noodles
Pour remaining sauce on top
Sprinkle with remaining mozzarella
Cover and bake for 30 mins
Uncover and bake for 5-10 more minutes
Remove from oven and garnish with fresh parsley
Serve and enjoy
DIY Best Seafood Lasagna Recipe
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Here with another recipe and this video is a #callaboration #seafoodlasagarecipe
We are giving to you this Seafood Lasagna Recipe I hope you find it easy to follow
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What you will need
12 Lasagna pasta
1 pk seafood mix(optional)
1 cup mozzarella /1/2 cup sharp cheddar
1 cup cream cheese
1 onion chop
1 stick butter
1 pk frozen spinach
2 tbsp. mince garlic
chopped red bell pepper
1/3 cup all purpose flour
parsley
1 cup chick broth
1/2 cup heavy whipping cream
1 /2 cup alfredo sauce
................SEASONINGS...……………..AS NEEDED............…..FOR YOU TASTE......
salt/black pepper
onion powder/garlic powder
old bay seasoning
combo seasoning/all purpose seasoning
1 tsp vinegar
1 tbsp. hot sauce
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BAKED @ 350* 45 MINS...(UNCOVERED)
Weeknight Lasagna
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Forget all plans and make this! There's nothing better during the winter than lasagna. Layers of red sauce, ricotta cheese, mozzarella, and Parmesan: the ultimate comfort food. Get ready to be happy!
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Ingredients:
- 2 lb ground beef
- 1 cup diced onion
- 2 tsp salt
- 3 cloves garlic, minced
- 3 tsp dried basil
- 1/2 tsp red pepper flakes
- 6 oz tomato paste
- 2 cups tomato sauce
- 10 oz lasagna noodles (10-12 noodles)
- 30 oz ricotta cheese (2 15-oz containers)
- 2 eggs, beaten
- 8 oz Parmesan cheese, grated (reserve 1/2 cup)
- 1 lb mozzarella cheese
- 1/4 cup parsley
- 1/2 tsp pepper
- 1 tsp salt
Instructions:
In a large 12-inch skillet, heat 1 tbsp olive oil over medium-high. Saute the onion with 1 tsp salt until soft and translucent, 6 minutes. Add the garlic and saute for 30 seconds. Add the ground beef. Break up the beef and cook until browned, 8-12 minutes. Add salt, red pepper flakes, dried basil, tomato paste, and tomato sauce. Simmer for 8 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, pepper, 1 tsp salt, and parsley. Mix all ingredients.
Cook lasagna noodles al dente with six quarts of water. Once boiling, add ¼ cup of salt. Cook for 8-11 minutes. Drain and set aside.
Grease a 9×13 pan well. Star by layering ½ cup of the red sauce evenly on the bottom of the pan. This will be a very thin layer but helps the pieces come out of the pan when removed. Layer noodles in the pan, slightly overlapping. The noodles may not be long enough for the pan, so a noodle may need to be cut to fit. Spoon half the ricotta mixture on top of the noodles. Next, add a layer of half the meat and red sauce. Layer on half a pound of mozzarella cheese. Repeat the layering, starting with the noodles. Finish with the remaining half pound of mozzarella cheese and reserved parmesan cheese.
Note: At this point, the lasagna can be covered up tightly and frozen for up to one month. When ready to bake, let thaw in the refrigerator for eight hours.
Bake at 350°F for 45 minutes, bubbling throughout the lasagna. Once baked, cool for 15 minutes before cutting into pieces.
#lasagna #dinner #weeknightmeal
How To Make The Best Homemade Lasagna | You'll Never Buy Frozen Lasagna Again After Trying This!
lasagna noodles
????????LASAGNA RECIPE????????
• 12oz Oven Ready Lasagna Noodles (NO BOIL lasagna noodles)
• 24 oz Mozzarella Cheese (use more or less as desired)
MEAT SAUCE
• 2.5 lbs ground beef
• 48 oz marinara sauce PLUS 1 cup of water (use a high quality sauce)
• 1/2 diced white onion
• 5 minced garlic cloves
• 1 Tbsp Italian Seasoning
• 1/2 Tbsp Beef Bouillon Powder
• 1 Tsp dried Basil
• 3/4 Tsp Cayenne Red Pepper
• 1/4 Tsp ground black pepper
• Salt (to taste)
• Fresh Parsley
• Sugar (This is not a rule! Please taste your sauce and use your best judgement if your sauce is very acidic then add sugar as needed)
CHEESE SAUCE (make to your taste)
• 15 oz whole milk Ricotta Cheese
• Grated Parmesan cheese
• Garlic powder
• Cajun seasoning (optional)
• Salt
• Fresh Parsley
• 1 egg (add last)
NOTE: I used a 13 x 9 1/2 inch casserole dish and baked for 1 hour, broiled for 3 minutes.
When making the meat sauce please taste as you go! If you prefer NOT to use Marinara Sauce then you may use any pasta sauce (e.g. garlic and herb, tomato and basil, tomato basil garlic ) and taste as you go..... meaning gradually add seasonings to your sauce and make any adjustments as desired.
If you prefer you may brown your meat and onions, add pasta sauce, THEN gradually add seasonings! The outcome of your lasagna is based on how well your meat sauce tastes. It's important that you use a high quality sauce and season to YOUR taste for BEST results! Enjoy ????
How to make lasagna
#lasagna #holidaydinner
Chicken Lasagna Recipe|My Homestyle Lasagna Recipe|Sylheti Channel
Ingredients
2 packet lasagna sheet
5 lbs chicken Keema
1 cup Onion sliced
3 tablespoon Garlic chopped
1 tablespoon ginger paste
1 teaspoon red Chilli flakes
1 teaspoon sugar
1 teaspoon Italian seasoning
6 cups Mozerella cheese
3 cups pasta sauce
Oil 3 tablespoon
Salt to taste