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Macaroni LASAGNA
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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 07 May 2007
Posts: 133
Location: Erzurum

PostPosted: Thu May 17, 2007 6:19 am    Post subject: LASAGNA Reply with quote


3/4 Cup spinach or whole wheat or soy lasagna noodles
6 Cups Italian Tomato Sauce
2 Cups low fat cottage cheese
3 Cups low fat mozzarella cheese
1-2 Bunches of fresh spinach (can use 4 cups frozen Spinach).
1/2 Cup grated Parmesan cheese

1. Cook noodles in a very large pan of salted boiling water until almost tender. After draining the noodles, it can be helpful to spread them on towel or waxed paper.
2. Spray a 9"x 13"x 2 1/2" baking dish with Pam.
3. Spread a thin layer of noodles, lengthwise. Each layer of noodles should lie crosswise to the one below it.
4. On the first layer spread 1/2 cottage cheese & 1/2 Parmesan cheese; then a coating of sauce. Layer noodles again, then the spinach and most of the mozzarella, and sauce, more noodles a layer of spinach, more cheeses and sauce. On the last layer you add the remaining sauce and cheese.
5. Bake at 350 degrees for 30 to 45 minutes; then let stand 15 minutes before cutting-otherwise it will be too runny.

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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 19 May 2007
Posts: 848
Location: Manisa

PostPosted: Thu May 24, 2007 9:12 am    Post subject: Lasagna Reply with quote


or ready-made spaghetti sauce
1/2 pound uncooked lasagna noodles
plus 1/2 c. water
3/4 c. PIMENTO CHEESE (cashew or quick and easy)

MAKE layers in a 9"x13" pan, starting with a layer of tomato sauce, then a layer of uncooked noodles, then the full recipe of the RICOTTA STYLE FILLING. TOP with another layer of noodles. END with the remaining tomato sauce. COVER and REFRIGERATE overnight. TOP with pimento cheese in decorative pattern. BAKE at 350° for 35–60 minutes or until the noodles are tender, and lasagna is set. For best results, allow to cool, to set, and reheat.
* For low-fat VARIATION: PUT a layer of steamed vegetables after tofu layer.

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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 19 Jun 2007
Posts: 1034

PostPosted: Tue Oct 30, 2007 3:37 pm    Post subject: Lasagna Reply with quote


Eileen Jurek

Serves 8-12
1 pound Ground Beef
1 can (28 ounces) Stewed Tomatoes
2 teaspoons Garlic Powder
1-1/2 teaspoons Oregano
1 teaspoon Basil
2 cups Ricotta Cheese
1/2 cup grated Parmesan Cheese
12 ounces Lasagna Noodles, uncooked
1/2 cup grated Parmesan Cheese
one 12 ounce can of Tomato Paste
3/4 cup Water
12 ounces shredded Mozzarella Cheese

In Dutch oven or a large skillet, cook and stir meats until brown.
Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, water, garlic oregano, and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered for 20 minutes or until mixture is consistency of spaghetti sauce.
Heat oven to 350°. Stir together ricotta cheese and 1/2 cup parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of mozzarella cheese. In an ungreased baking pan, 13 x 9 x 2 inches, put a layer of meat sauce on the bottom of the pan.
After that, alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and the ricotta cheese mixture.
Spread reserved meat sauce over top; sprinkle with a 1/2 cup parmesan cheese. Sprinkle reserved mozzarella cheese across lasagna.
Bake uncovered 45 minutes. Let stand 15 minutes before cutting.

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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 15 Feb 2007
Posts: 672

PostPosted: Mon Sep 01, 2008 3:24 pm    Post subject: LASAGNA Reply with quote


From: Gloria Halfacre

1 1/2 lb hamburger or chopped steak
1 large can whole tomatos
1 large or 2 small cans of tomato sauce
1 box lasagna noodles (8 oz)
1 pkg Lawry's Spaghetti Sauce Spices
1 small ball of Mozarella Cheese
1 large container Ricotta cheese
1/2 - 1 Cup parmesan cheese (grated)

1. Boil noodles (well done), add 2 tblsp oil so noodles do not stick together.
2. Drain and rinse with cold water. Keep noodles in cold water until your ready to use them.
3. Cut mox cheese into thin strips and refridgerate while you make the sauce.
4. Saute hamberger in frying pan. Drain.
5. Put tomatos in large pot and crush them with your hands. Add tomato sauce ad spices.
6. Heat sauce slowly (low heat) and stir. Add hamberger and simmer for 20 minutes, mixing occasionally.
7. In your lasagna baking dish, sppon in just enough sauce to cover dish. place noodles over sauce (overlapping them)
8. With a teaspoon - put clumps of ricotta cheese all over. Sprinkle moz. cheese on top.
9. Repeat step 7 and 8. Sprinkle with parmesan cheese and bake for 30 minutes at 375. Preheat oven for at least 15 minutes.
Serves 4. Baking dish 9 x 12.

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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 15 Feb 2007
Posts: 672

PostPosted: Mon Sep 01, 2008 3:26 pm    Post subject: LASAGNA Reply with quote


3 cloves garlic, minced
1 large onion, chopped
1 lb of lean ground beef
1 28-oz. can of tomatoes (I use puree)
1/2 lb mushrooms, sliced
1/4 cup of balsamic vinegar
1 tblsp sugar
assorted herbs; basil, oregano, thyme, marjoram and rosemary
salt and pepper

1 green pepper (or yellow and red too), diced
1 chopped zucchini
1/2 chopped egg plant
(the addition of these ingredients makes your lasagne VERY rich and filling)

Brown the beef while chopping with wooded spoon in pan to ensure it is a fine texture. Drain fat and transfer to a large pot. Sautee the garlic and onion in 2 tbsp of olive oil until soft. Add the vegetables (except tomatoes) and continue to sautee for about 5 minutes. Drain the liquid and add the vegies to the beef. Add the tomatoes and vinegar and herbs to the pot and simmer on a med-low heat for about 1/2 hour. This sauce should be VERY wet (like soup!). If necessary, add some tomato juice or red wine if you like.

Further Ingredients:
1 lb of fresh lasagne noodles OR 1 pkg of no-cook dry lasagne pasta
1 lb of mozzarella cheese
1 lb of romano cheese
1 egg
1 pkg of frozen spinach
1 tsp oregano (dried)
Mix together in a small bowl, romano cheese, egg, oregano and spinach until well blended.

Bechamel Sauce:
2 tbsp of butter
1-3 tbsp of flour
1/2-3/4 cup of chicken broth (I use this for less calories than cream; ya right; like it matters for this recipe!)

Melt butter in a small sauce pan. Stir in enough flour that the mixture
starts to form a ball. Gradually stir in broth until you get a sauce
that is thickened but pourable.

Assembling the Lasagna:
Take a LARGE casserole dish (11 x 14) and put 1 ladleful of tomato sauce on the bottom of the dish to cover it. Place a layer of noodles on the bottom, cutting or cracking them if necessary to fit. Another layer of tomato sauce. Be generous. Another layer of noodles. Spread entire cheese and spinach mixture evenly over the noodles. Another layer of noodles. A generous layer of sauce. Pour bechamel sauce over the sauce. Top with a layer of thick slices of mozzerella. Cover with foil and refrigerate until 1 hour before. Bake covered at 350 degrees. It doesn't hurt to place on a cookie sheet so if it overflows your oven won't be too messy. After 45 minutes, remove the foil and bake for another 15-25 minutes. Put a knife in the middle and feel the knife to ensure the lasagne is hot in the middle. It should be bubbling. Remove and let stand for 5 minutes at least. This will serve up in perfectly uniform pieces, even with all that sauce! The noodles absorb the liquid, that's why you need a runny sauce. Sprinkle individual pieces with parmesan cheese (lots).

Substitute chicken for beef and leave out the spinach. YUM!

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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 15 Feb 2007
Posts: 672

PostPosted: Tue Sep 02, 2008 10:23 am    Post subject: LASAGNE Reply with quote


One 11x7x2-inch baking dish
4 oz lasagne noodles (8 noodles)
1/2 lb ground beef
1 1/2 cups thick spaghetti sauce
2 eggs
1 cup cottage cheese
3 tbsp minced green onion
1 tbsp minced parsley
3/4 tsp salt
1/2 lb Mozzarella cheese, thinly sliced
1/4 cup shredded Parmesan cheese

1. Cook noodles according to package directions adding 1 tbsp butter or oil to water; drain.
2. Brown beef, breaking into pieces; drain excess fat.
3. Cover bottom of baking dish with thin layer of sauce; add beef to remaining sauce.
4. Beat eggs in medium bowl; blend in cottage cheese, green onion, parsley and salt.
5. In baking dish, layer in order half the following: noodles, cottage cheese mixture, Mozzarella slices and sauce. Repeat with remaining ingredients. Top with Parmesan cheese. At this point, lasagne may be baked or it may be covered and refrigerated for one or two days.
6. Bake at 350 degrees 30 to 35 minutes (slightly longer if refrigerated) or until bubbly. Let stand 10 minutes before serving.

Spaghetti Sauce:
3 cloves garlic, minced
3 tblsp olive oil
1 29oz can tomato puree
1 12oz can tomato paste
36 oz water (3 tomato paste canfuls)
1 tsp salt
1 tsp brown sugar
1 tsp basil
1/2 tsp oregano
1/4 tsp tarragon

1. Saute garlic in olive oil.
2. Add remaining ingredients and simmer, uncovered, 1 1/2 hours, stirring
every 30 minutes.
Makes about 6 cups.

My husband and I like a wet lasagne, so I double the amount of sauce called for in the recipe; I also double the cottage cheese mixture and the mozzarella cheese, and put it all in a 13x9x2-inch pan.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey

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