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Seven Delicious Different Mouth-Watering Italian Lasagnas Recipes of all time

Updated on January 22, 2017

White Seafood Lasagna

1.5 hrs to make

Ingredients

Seafood

  • 1 lb Bay scallops
  • 1 lb Crabmeat, fresh
  • 1 lb Shrimp

Produce

  • 5 Garlic cloves
  • 1 Parsley, fresh
  • 1 package Spinach, frozen dry

Refrigerated

  • 1 Egg, large

Condiments

  • 1 tbsp Lemon juice

Pasta & Grains

  • 9 Lasagna noodles

Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Dash Nutmeg, ground
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

Bread & Baked Goods

  • 1/2 cup Bread crumbs, seasoned

Dairy

  • 3 cups 2% milk
  • 5 tbsp Butter
  • 3 cup Mozzarella, part-skim
  • 1 1/4 cup Parmesan, grated
  • 1 carton Ricotta cheese, part-skim

Beer, Wine & Liquor

  • 1/4 cup White wine

White Seafood Lasagna Recipe -We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea.

White Seafood Lasagna
White Seafood Lasagna
Slow Cooker Lasagna
Slow Cooker Lasagna

Slow Cooker Lasagna

Ingredients

Meat

  • 1 lb Ground turkey, lean

Produce

  • 1 Basil, Fresh
  • 3 cloves Garlic
  • 1 Onion, large

Condiments

  • 2 (25 ounce) jars Pasta sauce

Pasta & Grains

  • 12 Lasagna noodles, whole wheat

Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Pinch Salt

Dairy

  • 2 cups Cottage cheese, low-fat
  • 8 oz Mozzarella cheese, part skim
  • 1/2 cup Parmesan cheese

This slow cooker lasagna recipe gets its flavor from high quality cheese. Lower fat turkey cuts fat and calories, leaving you something healthy and delicious.

Lazy One-Pot Lasagna

Ingredients:

1 teaspoon olive oil
1 onion, finely diced
2 cloves garlic, minced
1 lb ground beef
2 (24 ounce) jars tomato sauce
1 (28 ounce) can crushed tomatoes
2 Tablespoons brown sugar
3/4 cup shredded parmesan cheese
2 oz cream cheese
8-9 no boil lasagna noodles
6-8 ounces mozzarella cheese, sliced
fresh basil and parmesan cheese, for serving

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large ovenproof heavy-bottom sauce pan, add the olive oil, onion and garlic to the pan; saute for 5 minutes or until soft and fragrant. Add the ground beef with salt and pepper and brown until no longer pink. Drain off all the excess grease.
  3. Add the tomato sauce and crushed tomatoes to the meat in the skillet. Simmer for 10 minutes over medium low heat. Stir in the cream cheese, brown sugar, and parmesan until cream cheese melted.
  4. Break each of the lasagna noodles into 3 or 4 pieces. Stir them into the meat mixture so they are completely covered in sauce, and arrange them so that they are all laying flat in the pan.
  5. Place a few slices of fresh mozzarella between the noodles, and place the remaining slices of fresh mozzarella on top. Bake for 25 minutes, or until cheese is hot and bubbly.
  6. Let stand for 5-10 minutes. Top with fresh basil and Parmesan cheese, and serve with a side salad or garlic bread.

 One-Pot Lasagna
One-Pot Lasagna

Greens and Cheese Lasagna

Serves 12

Ingredients

Vegetarian

Produce

  • 2 bunches Collard greens
  • 4 Garlic cloves
  • 1 tsp Lemon, zest
  • 1 tbsp Thyme, fresh leaves
  • 2 bunches Tuscan kale

Refrigerated

  • 2 Eggs, large

Pasta & Grains

  • 12 oz Lasagna noodles

Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Black pepper, Freshly ground
  • 2 Kosher salt

Oils & Vinegars

  • 1/4 cup Olive oil

Dairy

  • 3 tbsp Butter, unsalted
  • 8 oz Mozzarella, fresh
  • 2 1/2 cups Parmesan, grated
  • 2 lbs Ricotta
  • 3 cups Whole milk

Preparation

Béchamel

  • Heat butter in a medium saucepan over medium until foaming. Whisk in flour and cook, whisking constantly, about 1 minute. Add milk 1 cup at a time, whisking to incorporate after each addition. Bring to a simmer and cook, whisking occasionally, until slightly thickened, 6–8 minutes. Remove from heat and add Parmesan, whisking until cheese is melted and sauce is smooth; season béchamel with salt and pepper.

Lasagna And Assembly

  • Preheat oven to 350°. Cook lasagna noodles in a large pot of boiling salted water, stirring occasionally, 2 minutes less than package directions; you want them to be very al dente so they won’t become mushy when baked. Drain noodles and transfer to a lightly oiled baking sheet; turn noodles to coat (this will prevent them from sticking to one another and make them easier to handle).
  • Meanwhile, heat ¼ cup oil in a large skillet over medium-high. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add a few handfuls of greens and cook, tossing and adding more greens as they wilt, until all greens are tender, about 5 minutes; season with salt and pepper.
  • Combine ricotta, eggs, thyme, and lemon zest in a medium bowl; season with salt and pepper.
  • Lightly oil a 13x9" pan. Arrange noodles to cover bottom of pan, cutting to fit as needed. Spread one-third of ricotta mixture evenly over noodles, then top evenly with one-third of cooked greens. Spoon one-quarter of béchamel over greens, spreading evenly to cover. Add another layer of noodles. Repeat layers 2 more times, starting with noodles and ending with béchamel. Top with a final layer of noodles, then spread with remaining béchamel. Scatter mozzarella over top.
  • Bake lasagna until bubbling and beginning to brown on top, 45–50 minutes. Let cool at least 20 minutes before serving.

VEGETARIAN Greens and Cheese Lasagna
VEGETARIAN Greens and Cheese Lasagna

Easy Skillet Lasagna Ravioli

25 mins to prepare

Ingredients

Meat

  • 8 oz Italian sausage

Produce

  • 1 tbsp Garlic
  • 1/2 cup Green pepper
  • 1/2 cup Onion
  • 1 Parsley or oregano flakes

Condiments

  • 1 24 ounce jar Spaghetti sauce

Pasta & Grains

  • 1 25 ounce package Ravioli, frozen

Dairy

  • 1/2 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated
  • 3/4 cup Ricotta cheese

This dinner does use two pans. You will need one pan to boil water and cook the ravioli, and one pan to cook the sausage and make sauce in. Start the ravioli first, then while those are cooking you can start on the rest.

I like to chop my veggies the night before and keep them in bags or containers in the refrigerator. You can also buy frozen chopped veggies to keep on hand too. It speeds up the dinner prep when I have hungry monsters that do not want to wait very long for hot food.

Cook the meat and then sauté the veggies with it. After the meat is cooked through, you stir in the sauce, cheese, and cooked ravioli. Easy, peasy and ready in no time at all.

Easy Skillet Lasagna Ravioli
Easy Skillet Lasagna Ravioli

Vegetarian mexican lasagne

40 mins to cook, serves 6

Ingredients

Produce

  • 1 310 g can Corn, kernels
  • 2 cloves Garlic
  • 1 420 g can Kidney beans
  • 1 Onion
  • 1 Zucchini

Condiments

  • 1 500 g jar Pasta sauce

Baking & Spices

  • 1 35 g sachet Taco seasoning

Oils & Vinegars

  • 1 tbsp Oil

Bread & Baked Goods

  • 5 Tortilla

Dairy

  • 3/4 cup Tasty cheese, grated

Deli

  • 1 Salad

Other

  • 1 Red capsicum, chopped
  1. Preheat oven to hot, 200°C.
  2. Heat oil in a large frying pan on high. Sauté onion, capsicum, zucchini and garlic for 4-5 minutes, until tender.
  3. Stir in pasta sauce and taco seasoning. Bring to a boil on high.
  4. Reduce heat to low and simmer for 8-10 minutes until thickened slightly. Stir in kidney beans and corn kernels. Simmer for 4-5 minutes.
  5. Lightly grease a round 20-22cm casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla).
  6. Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.
  7. Sprinkle cheese over. Bake for 15-20 minutes until golden and cheese has melted. Cut into wedges. Serve with salad.

Vegetarian mexican lasagne
Vegetarian mexican lasagne
Sweet Sausage and Three Cheese Lasagna
Sweet Sausage and Three Cheese Lasagna

Sweet Sausage and Three Cheese Lasagna

TOTAL TIME:2 hr 45 minPrep:10 minInactive Prep:20 minCook:2 hr 15 minYIELD:12 to 15 servingsLEVEL:Intermediate

INGREDIENTS

MEAT SAUCE:
  • 2 tablespoons olive oil
  • 4 medium garlic cloves, thinly sliced
  • 1/2 medium yellow onion, finely chopped (about 1 cup)
  • Kosher salt and freshly ground black pepper
  • 1 pound sweet Italian sausage, removed from casings and crumbled
  • 8 ounces lean ground pork
  • 1/3 cup dry white wine
  • Two 28-ounce containers crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 medium dried bay leaves
LASAGNA:
  • One 9-ounce box no-boil lasagna noodles
  • 24 ounces ricotta cheese
  • 1 pound mozzarella cheese, low-moisture or fresh, thinly sliced
  • 2 cups finely grated Parmigiano-Reggiano (about 2 ounces)

DIRECTIONS

For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.

For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.

Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollopone-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.

Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.

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© 2016 Nabiilah Bundhoo

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