easy recipes for lasagne, looking for these recipes? check this for 5 best easy recipes for lasagne: Easy Triple Cheese Lasagne , Easy lasagne , Sophie's easy lasagne cups , Easy lasagne , Easy No Boil Lasagne
Table of Contents
Easy No Boil Lasagne
Recipe by: SueAnn
9 inch by 13 inch baking pan
10 uncooked lasagna noodles
28 oz spaghetti sauce
1 lb italian sausage
1 cup water
1 cup parmesan cheese
15 oz ricotta cheese
2 cup mozzarella cheese
1/2 tsp salt
1 dash pepper
preheat oven to 350°F
brown Italian sausage well and drain.
add sauce and water to sausage and heat until hot.
combine cheeses, using only 1 cup of the mozzarella. Add egg, salt, pepper and parsley. Mix well.
layer uncooked noodles with sauce and cheese mixture. Top with remaining mozzarella.
cover with foil, bake @ 350°F for 45 minutes. Uncover, bake another 15 minutes until done.
Recipe by: mistress.minish
12 catelli smart lasagne noodles
1 lb lean ground beef
1 onion, chopped
1 tomato chopped
2 garlic cloves
1 1/2 cups of original spaghetti sauce
1 bar of mozzarella cheese
1 zucchini chopped
salt and pepper
1 dash italiano club house seasoning
2 tbsp olive oil, extra virgin
1 cup ricotta cheese
1 tbsp dried parsley
1 tbsp dried basil
1 cooking spray oil
Have a pot big enough to cook the noodles in. Salt the water. Once brought to a boil cook the noodles as the direction on the box says. About 8 to 10 mins.
Mix the roicatta cheese with the egg in a small bowl. Add parsley and basil into the mixture and set a side for later
Add olive oil to frying pan and start to add the chopped garlic and onions to a low to medium heat. Then the chopped tomato after a minute
Once the onions sweat out add the ground beef and salt and pepper to the pan. Turn the heat to medium to high to cook the beef faster
Once beef is browned drain fat if needed. Stir in spaghetti sauce and add zucchini. Let simmer for 5 to 8 mins.
While the sauce is simmering grate the cheese and drain the noodles once they are done cooking. Remember not to over cook the noodles. Follow the directions on the brand you buy.
Add sauce to 13×9 inch baking dish. This way your noodles on the bottom won’t burn onto the pan. Next place four pasta pieces lengthwise over sauce, over lapping edges. Spread 1/3 of ricotta cheese over pasta and add 1/3 of mozzarella cheese . cover with one fourth of sauce.
Repeat layers twice.
With the last layer add the rest of the beef sauce and sprinkle the rest of the cheese on top. Make sure you put most of the cheese on this layer. The other two bottom layers should only have the roicatta. Sprinkle with italino seasoning.
Wrap the pan with tin foil to keep the lasagne from drying out or to store in the fridge or freezer for later. Make sure to give the tin foil a quick spray of cooking oil on the side that will be facing in on the lasange.
Cook the lasagne in the oven at 375oF for about 30 mins Take the tin foil off and let the cheese on top golden brown for another 2 mins on broiler setting. Let the lasange stand for another 5mins to cool on the counter.
Once cooled lasange should be ready to serve. Eat and enjoy 🙂
Recipe by: mtlth88
1/2 lb minced beef
6 lasagna sheets
1 jar white sauce
1 jar bolognese sauce
1 chopped onion
1 handful grated chedder cheese
1 pie dish
1 pinch salt
1 pinch pepper
5 button mushrooms chopped (optional)
Pre heat oven to 180°c
In a pan brown the mince and add the chopped onion (and mushroom if using) and the salt and pepper,cook together for about 5 minutes
Add bolognese sauce and let it simmer for about 10 minutes.
Evenly spread some of the bolognese sauce on the bottom of the pie dish.
Place 2 lasagne sheets over bolognese sauce.
Smooth some of white sauce over the sheets of pasta.
Repeat steps 4 5 and 6 twice,make sure the white sauce is the top layer and evenly sprinkle the grated cheddar on top. Change
Place in the oven for about 30-40 mins.
Sophie's easy lasagne cups
Recipe by: justanothersoph
450 grams minced beef
1 can chopped tomatoes
2 tbsp tomato puree
3 tsp garlic puree
1/2 cup browned onions
1/4 cup chopped, fried chorizo
2 tsp Worcester sauce
1 tsp paprika
1 stock cube
80 grams butter
1 tbsp flour
500 ml milk
1/2 tsp ground nutmeg
80 grams mature grated cheese, such as cheddar.
1 spring roll wrapper per cup
60 grams mature grated cheese, such as cheddar.
1 hour 30 mins
Preheat the oven to 190°C.
Mix all the ingredients for the mince together and simmer on a low heat. If it looks too dry, add a small amount of water.
In a saucepan, cube your butter and melt it.
Crumble your stock cube into your flour.
Slowly mix in your flour mixture until you have a thick paste. Stop if it becomes too dry – it may help to take it off the heat.
Add about 100ml of your milk, and whisk until it’s smooth. If the lumps don’t completely disappear, don’t worry, they will.
Repeat this with all your milk.
Add your nutmeg and cheese, and stir until the cheese has melted in. Remove from the heat.
Get a muffin tray. Add a little oil to each cup, making sure it’s up the sides. You could also use cooking spray, or silicon muffin trays.
Take a spring roll wrapper and fold into quarters. Place it in the indent so the corners poke out. Gently push it until it is snuggly lining the cups of your muffin tray.
Place a spoonful of your meat mixture into the bottom of the tray.
Top it with a spoonful of your white sauce mixture.
Here you have 2 options – fold the corners of your wrappers in, over the top of your lasagne, or leave them open. I did both – see the picture I uploaded to help you decide.
Top with grated cheese and bake for approximately 30 minutes, or until the cheese starts to brown.
Easy Triple Cheese Lasagne
Recipe by: JetGrl
1 can crushed tomatoes w/italian seasoning 28oz
1 lb grnd beef or Italian sausage w/casings removed
6 each dried lasagne noodles
2 cup shredded Italian cheese blend or mozzarella
1 1/2 cup cottage or ricotta cheese
2 tbsp grated parmesan cheese
1 cup shredded fontina cheese (optional)
preheat oven to 350 °
Spoon 1 cup of the crushed tomatoes on bottom of 2 quart rectangular baking dish.
Cook meat in large skillet; drain. Stir in remaining crushed tomatoes and bring to a boil.
Place 2 uncooked noodles in the dish and cover with 1/3 each of the meat mixture and Italian cheese blend and optional fontina cheese.
Repeat layers then top with cottage cheese, remaining noodles, meat mixture, and cheeses.
cover and bake in preheated 350° oven for 1 hour. Let stand for 15 minutes and sprinkle with Parmesan cheese.