7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 1/15

SUBSCRIBER LOGIN

Scout Follow

Pottery Barn®potterybarn.com

Official Site: Decorate & Entertain with High-Quality Home Furnishings.

HOME

Search Quotes or News 41kLike

HOME / FOOD /

Luscious Lasagnas: 8 Recipes You’ll Want to MakeImmediately

We’re not saying there’s anything wrong with your trusty old lasagna recipe,

but why not try something a little different? Perhaps you want to add a little

more cheese or amp up the protein content of your casserole. If so, you’re in

luck, because we’ve found eight lasagna recipes that will cure any layered

noodle boredom you might be having.

Source: iStock

1. Crock Pot Lasagna

Sit back, relax, and let your crock pot do the cooking with Food.com’s

lasagna. All you have to do is put in a minimal amount of prep work (even

less if you plan on omitting the beef), and then take charge of your day while

your lasagna slowly cooks.

COLLEEN CASEY | MOREARTICLESJULY 28, 2014

Get Food Newsletters

Email Address Subscribe

Advertisement

Advertisement

7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 2/15

Ingredients:

1 pound lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1½ teaspoons salt

1 teaspoon dried oregano

12 ounces cottage cheese

½ cup grated Parmesan cheese or ½ cup Asiago cheese

12 ounces lasagna noodles, uncooked

16 ounces shredded mozzarella cheese

Directions: Brown ground beef, onion, and garlic in frypan. Add tomato

sauce, tomato paste, salt, and oregano. Cook long enough to get it

warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add

a double layer of uncooked lasagna noodles (break to fit) and top with

cheeses. Repeat with sauce, noodles and cheeses until all are used

up. Cover and cook on low for 4 to 5 hours.

Source: iStock

2. Four-Cheese Lasagna

For a supremely cheesy pasta dish, turn to Kraft’s four-cheese lasagna. To

add even more meat to the meal, make your own spaghetti sauce, like this

hearty spread from Taste of Home, or purchase an already made meat

sauce.

Learn Improvement Tips to Fix up Your Home Santionis Mandarinsantionisjax.com

Early Bird Special Mon-Tue-Wed. 5-7

Call US at 262-5190

The Drink That'll

Drastically Increase

Your Sleep Time

8 Ways to Eat Veggies

You Probably Never

Thought Of

11 Foods That Taste

Amazing When They're

Frozen

The Only Macaroni and

Cheese Recipe You'll

Ever Need

You've Been Using

Aluminum Foil All

Wrong

The Drink That Kills

One Person Every 10

Seconds

Earn a cash bonusof up to $2,500.

PARTNER CENTERWatch: Gevalia’s Swedish Coffee Origins

7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 3/15

Ingredients:

1 pound extra-lean ground beef

1 onion, chopped

1 package (8 ounces) Neufchatel cheese, softened

1 cup 2 percent low-fat cottage cheese

1 package (8 ounces) shredded mozzarella cheese, divided

½ cup grated parmesan cheese, divided

1 egg, beaten

1 jar (24 ounces) spaghetti sauce

1 can (14.5 ounces) diced tomatoes, drained

½ teaspoon dried oregano leaves

12 lasagna noodles, cooked

Directions: Preheat oven to 350 degrees Fahrenheit. Brown meat with

onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1½ cups

mozzarella, ¼ cup Parmesan, and egg until blended.

Drain meat; return to skillet. Stir in spaghetti sauce, tomatoes, and oregano;

simmer 5 minutes Remove from heat. Spoon 1 cup meat sauce onto bottom

of 13-by-9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup

cheese mixture, and 1 cup meat sauce. Repeat layers twice. Top with

remaining noodles, meat sauce, mozzarella, and Parmesan; cover.

Bake for 50 minutes or until heated through, uncovering after 40 minutes. Let

stand 10 minutes before cutting to serve.

Source: iStock

3. Shrimp and Scallop Lasagna

Advertisement

Advertisement

7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 4/15

Ground meat is only one potential protein for your lasagnas. Paula Deen

demonstrated on the Food Network how delectable pairing seafood — like

shrimp and scallops — with your baked noodles can be. Follow Deen’s

instructions to a T and you’ll have easy clean up, too, since it bakes in

aluminum foil pans instead of a casserole dish.

Ingredients:

12 lasagna noodles

3 tablespoons unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

3 tablespoons all-purpose flour

2½ cups half-and-half

1 cup grated Romano

½ teaspoon salt

¼ teaspoon pepper

¾ pound sea scallops, cut in half or quartered if very large

¾ pound medium shrimp, peeled and deveined

½ cup grated Parmesan

Directions: Preheat oven to 375 degrees Fahrenheit. Spray a 13-by-10-inch

aluminum foil pan with vegetable oil cooking spray. In a large pot of boiling

salted water, cook the lasagna noodles until they are just done, about 8

minutes. Drain and set aside.

Melt the butter in a large, heavy skillet and cook the onion over low heat until

very soft, about 5 minutes. Add the garlic and cook about 1 minute more.

Over medium-low heat, stir in the flour with a whisk, then gradually add the

half-and-half, allowing the sauce to thicken slightly before adding more. When

the sauce has thickened to about the consistency of whipping cream, add the

cheese and stir well. Add the salt and pepper and stir again. Add the

scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for

1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.

Spoon about 2 tablespoons of the sauce from the skillet into the prepared

pan. Cover the bottom of the pan with 4 noodles, placing them side by side.

Spoon ⅓ of the sauce over the noodles, distributing half of the seafood

evenly. Layer 4 more noodles, ⅓ of the sauce, and remaining seafood. Cover

with the last 4 noodles and the remaining sauce. (For the top layer, do not

spoon any seafood on top of the noodles; just use the sauce.) Tuck in any

edges of the noodles so they’re all coated with sauce. Top with the

Parmesan.

7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 5/15

Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes

before slicing.

Source: iStock

4. Herbed Chicken Lasagna Recipe

The meaty choices don’t stop there, either. From Taste of Home comes a

lasagna that has shredded chicken inside its cheesy noodle layers.

Ingredients:

10 uncooked lasagna noodles

1 pound boneless skinless chicken breasts

1 can (14½ ounces) diced tomatoes, undrained

1 can (12 ounces) tomato paste

1½ cups sliced fresh mushrooms

¼ cup chopped onion

1 tablespoon dried basil

1¾ teaspoons salt, divided

⅛ teaspoon garlic powder

3 cups (24 ounces) 2 percent cottage cheese

½ cup egg substitute

½ cup grated Parmesan cheese

⅓ cup minced fresh parsley

½ teaspoon pepper

2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions: Preheat oven to 375 degrees Fahrenheit. Cook noodles

according to package directions. Meanwhile, broil chicken 6 inches from the

heat until juices run clear; let stand for 15 minutes or until cool enough to

handle. Shred chicken with two forks. Drain noodles; set aside.

7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 6/15

In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato

paste, mushrooms, onion, basil, ¾ teaspoon salt, and garlic powder. Bring to

a boil. Reduce heat; cover and simmer for 25 to 30 minutes. In a bowl,

combine the cottage cheese, egg substitute, Parmesan cheese, parsley,

pepper, and remaining salt.

In a 13-by-9-inch baking dish coated with cooking spray, place half of the

noodles, overlapping them. Layer with half of the cheese mixture, chicken

mixture, and mozzarella. Repeat layers. Cover and bake for 25 to 30 minutes

or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes

before cutting.

Source: Thinkstock

5. No-Noodle Lasagna

In need of a noodle-free lasagna? Look no further than AllRecipes.com.

Zucchini will form your noodles — or zoodles — for a gluten-free way to serve

Italian. Take it to a summer potluck and keep everyone, food allergy free and

those not as fortunate, full.

Ingredients:

2 large zucchini

1 tablespoon salt

1 pound ground beef

1½ teaspoons ground black pepper

1 small green bell pepper, diced

1 onion, diced

1 cup tomato paste

Watch: Gevalia’s Swedish Coffee Origins

7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 7/15

1 (16-ounce) can tomato sauce

¼ cup red wine

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Hot water as needed

1 egg

1 (15-ounce) container low-fat ricotta cheese

2 tablespoons chopped fresh parsley

1 (16-ounce) package frozen chopped spinach, thawed and drained

1 pound fresh mushrooms, sliced

8 ounces shredded mozzarella cheese

8 ounces grated Parmesan cheese

Directions: Preheat oven to 325 degrees Fahrenheit. Grease a deep 9-by-

13-inch baking pan. Slice zucchini lengthwise into very thin slices. Sprinkle

slices lightly with salt; set aside to drain in a colander.

To prepare the meat sauce, cook and stir ground beef and black pepper in a

large skillet over medium high heat for 5 minutes. Add in green pepper and

onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato

sauce, wine, basil, and oregano, adding a small amount of hot water if sauce

is too thick. Bring to a boil; reduce heat and simmer sauce for about 20

minutes, stirring frequently. Meanwhile, stir egg, ricotta, and parsley together

in a bowl until well combined.

To assemble lasagna, spread ½ of the meat sauce into the bottom of

prepared pan. Then layer ½ the zucchini slices, ½ the ricotta mixture, and all

of the spinach, followed by all of the mushrooms, then ½ the mozzarella

cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta

mixture, and mozzarella. Spread Parmesan cheese evenly over the top;

cover with foil.

Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees

Fahrenheit, and bake an additional 15 minutes. Let stand for 5 minutes

before serving.

True Writer® Signature Stub Nib

Fountain Pen

$89.00

BUY NOW

Sit-to-Stand Rolling Workstation

$299.00

BUY NOW

7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 8/15

Source: iStock

6. Lasagna Rolls with Roasted Red Pepper Sauce

Cooking Light is mixing it up by rolling the noodles instead of layering them

before baking. That isn’t the only change, though — you’ll also give your

tomato sauce a little kick by adding roasted red peppers.

Ingredients:

Lasagna

8 uncooked lasagna noodles

4 teaspoons olive oil

½ cup finely chopped onion

1 (8-ounce) package pre-sliced mushrooms

1 (6-ounce) package fresh baby spinach

3 garlic cloves, minced

½ cup (2 ounces) shredded mozzarella cheese

½ cup part-skim ricotta cheese

¼ cup minced fresh basil, divided

½ teaspoon salt

¼ teaspoon crushed red pepper

Sauce

1 tablespoon red wine vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (7-ounce) bottle roasted red bell peppers, undrained

7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 9/15

⅛ teaspoon crushed red pepper

Directions: To prepare lasagna, cook noodles according to package

directions. Drain and rinse under cold water. Drain. Heat oil in a large

nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and

3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender.

Remove from heat and stir in cheeses, 2 tablespoons basil, ½ teaspoon salt,

and ¼ teaspoon crushed red pepper.

To prepare sauce, place vinegar and remaining ingredients in a blender;

process until smooth. Place cooked noodles on flat surface; spread ¼ cup

cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting

with short side. Place the rolls, seam sides down, in a shallow 2-quart

microwave-safe dish. Pour ¼ cup sauce over each roll and cover with heavy-

duty plastic wrap. Microwave on high 5 minutes or until thoroughly heated.

Sprinkle with 2 tablespoons basil.

Source: iStock

7. Sweet Pea and Artichoke Lasagna

Need to use up a few frozen vegetables? Open up that freezer and test

out Bon Appétit‘s vegetable lasagna. It skips a tomato sauce in favor of a

blend of creamy textures and flavors, like ricotta and artichoke.

Ingredients:

2 (8-ounce) packages frozen artichoke hearts, thawed and coarsely chopped

1½ cups whipping cream, divided

¼ cup (packed) chopped fresh basil leaves

7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 10/15

2 (15-ounce) containers whole-milk ricotta cheese

1 (1 pound) bag frozen petite peas, thawed

¾ cup grated Parmesan cheese

2 large eggs

1 teaspoon salt

1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)

4 cups coarsely grated mozzarella cheese (about 1 pound)

Directions: Preheat oven to 400 degrees Fahrenheit. Brush 13-by-9-by-2-

inch glass baking dish with oil. Mix artichokes, ½ cup cream, and basil in

medium bowl. Purée remaining 1 cup cream, ricotta, and next four

ingredients in processor. Spread 1 cup ricotta mixture over bottom of

prepared baking dish. Arrange 4 noodles in single layer over ricotta,

breaking noodles as needed to cover. Spread half of artichoke mixture over.

Spread 2½ cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella

cheese over. Repeat with 4 noodles, artichoke mixture, 2½ cups ricotta

mixture, and 1 cup mozzarella.

Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle

remaining 2 cups mozzarella over. Tent with foil, sealing edges. Bake

lasagna 30 minutes. Remove foil; continue baking until bubbling at edges

and brown on top, about 25 minutes. Let stand 15 minutes before serving.

Source: iStock

8. White Lasagna Cupcakes

Although Food & Wine calls them cupcakes, these individually sized

lasagnas are actually baked in ramekins. Filled with prosciutto, herbs, and

cheeses, make this recipe when you’re looking for a sophisticated or

gourmet lasagna.

Watch: Gevalia’s Swedish Coffee Origins

7/28/2014 Luscious Lasagnas: 8 Recipes You’ll Want to Make Immediately

http://wallstcheatsheet.com/life/luscious-lasagnas-8-recipes-youll-want-to-make-immediately.html/?a=viewall 11/15

Ingredients:

4 tablespoons unsalted butter, plus more for buttering the ramekins

¾ cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling

½ pound fresh lasagna noodles

½ cup all-purpose flour

2 cups milk

1 large egg

¼ cup snipped chives

2 tablespoons chopped parsley

8 ounces Fontina cheese, shredded

6 ounces thinly sliced prosciutto, finely diced

Freshly ground pepper

Directions: Preheat oven to 350 degrees Fahrenheit. Butter eight 6-ounce

ramekins and coat with Parmigiano; tap out the excess. Place the ramekins

on a sturdy rimmed baking sheet. In a large pot of lightly salted boiling water,

cook the lasagna noodles until al dente. Drain and cool under running water.

Pat dry. Using a 3¼-inch biscuit cutter, stamp out 24 rounds (they should fit

neatly inside the ramekins).

In a large saucepan, melt 4 tablespoons of butter. Add the flour and whisk

over moderately high heat for 1 minute. Add the milk and whisk over

moderate heat until the sauce is bubbling and thickened, about 5 minutes.

Remove from the heat and whisk in the egg, chives, parsley, and ½ cup of the

Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season

the filling with pepper.

Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant ¼ cup

of the filling into each ramekin and top with another noodle; press to flatten

slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with

the remaining ¼ cup of Parmigiano and cover loosely with foil.

Bake the cupcakes for about 20 minutes, until the filling is just bubbling.

Remove the foil and bake for about 30 minutes longer, until slightly puffed and

the tops and sides are golden. Let cool for 20 minutes. Run a knife around

the lasagna cupcakes, then invert onto plates, tapping firmly to release them.

Serve hot or warm.

More From Wall St. Cheat Sheet:

8 Red and White Wine Pairings For Blue Foods

5 of the Most Unusual Hardwood Floors

Hungry for Hops? Try These 6 Beer-Fueled Recipes

RECOMMENDED FOR YOU

Mark Hamill: Return to ‘Star

Wars’ Is ‘Fantastic’

Pow ered by Sailthru

BUSINESS AUTOS TECH SPORTS