Posts Tagged ‘lasagna’

Do yourself a favor – bookmark “Make it Like a Man” in your browser, if you’re into bookmarks, which I am decidedly not – just never got into them. But it doesn’t matter, because I do like to visit Jeff’s blog often to find out what I, a true lady, should be learning how to make…like a man (with a good dose of humor, which I admire). Last year he was the star of this Recipe-A-Day countdown with his Cherry Cakeughnut, and this year he’s back to inspire us all with this absolutely delicious-sounding Spinach Herb Lasagna.

Spinach Herb Lasagna

Spinach Herb Lasagna

Ingredients:

½ lb smoky, peppered bacon
1 large, white onion, chopped
8 cloves garlic, chopped fine
2 eggs
1½ tsp salt
1 tsp pepper
2 lbs ricotta, strained overnight
6 oz. mascarpone
1 package of frozen, chopped spinach, thawed
4 cups of Herbed Béchamel (visit Jeff’s site to find out how to make this)
1½-2 lbs lasagna noodles, cooked to al dente
3 cups shredded parmesan
1 lb fresh mozzarella, sliced thin or shredded

For the full recipe, and some truly delightful reading, visit Jeff at Make it Like a Man.

Spinach Lasagna

 

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Taco. Lasagna. Taco Lasagna!!!!!!!!!!!! This looks so good, and easy, too. Made with taco ground beef, salsa, noodles and cheese.

Taco Lasagna

 

Taco Lasagna

 

  • 12 oven ready lasagna noodles (non-boil noodles)
  • 1 pound lean ground beef
  • 1 (1-oz.) package Old El Paso taco seasoning
  • 1 egg
  • 1 (15-oz.) carton ricotta cheese
  • 4 cups (1 lb.) shredded cheddar cheese
  • 1 (24-oz.) jar chunky salsa
  • Optional toppings: sour cream, green onions, diced tomatoes

For the rest of the instructions and full recipe, please visit The Girl Who Ate Everything

Taco Lasagna

taco-lasagna-

 

Images courtesy of The Girl Who Ate Everything.

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Day 4…

Blogging from the iPad is not ideal. But it seems our generous, unsecured wifi router “Postelnek” has disappeared, leaving me blogging the past 2 days using a combination of the WordPress app, Safari and 3Gs. The good news is that I think I’ve finally mastered how to copy/paste on an iPad (yes, I’m slow); the bad news is that typing any thing longer than a few sentences is just somewhat awful. I’ve asked both of our next door neighbors if they would want to share their Internet with us, but so far, neither has jumped at that opportunity. To be fair to Postelnek, we’d only been using the connection for a few weeks since our old upstairs neighbors (who we shared Internet with) moved. Looks like we’ll be adding another utility bill just in time for the holidays!

Onward and upward! This small story was shared with you as a demonstration to how committed I am to this recipe of the day effort, and today I bring you Pumpkin Lasagna Rolls from Kokocooks. I’ve been doing some interesting things lately with pumpkin and apples, but I’ve never actually tried pumpkin in pasta. It looks totally delicious, and if I make this, I’ll let you know how it turns out.

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Pumpkin Lasagna Rolls

6 lasagna noodles

Pumpkin filling:
15 oz solid packed pumpkin
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/4 tsp ground ginger

Cheese filling:
15 oz. carton of part-skim ricotta cheese
2 Tbs chopped fresh sage
½ tsp salt

Bechamel Sauce:
2 c. whole milk
2 T butter
2 T flour
1/4 tsp fresh nutmeg
1 tsp fresh lemon zest

¼ c fresh grated Parmesan cheese

Bring a large pot of water to boil on a stove. Drop in lasagna noodles and simmer until pliable, 9-10 minutes. Place noodles to cool over the lip of a large mixing bowl, draping one portion of the noodle on the outside of the bowl and one on the inside.

In a bowl, combine the ingredients of the pumpkin filling. In a separate bowl, combine the ingredients of the cheese filling.

In a sauce pan, melt butter. Add flour and cook combination a few minutes until golden. Whisk in milk and bring to a simmer. Cook 7-8 minutes until thickened. Add nutmeg and lemon zest, and set aside.

Assemble rolls by laying noodles out and spreading pumpkin mixture along the length of the noodle, leaving the end of the pasta furthest from you bare. Dollop ricotta mixture down the pumpkin layer, then gently smooth over the pumpkin. Roll lasagna ending with the bare noodle end, and place seamside down in a greased baking sheet. Repeat with remaining ingredients. Pour sauce over lasagna rolls.

Pumpkin Lasagna Rolls from Kokocooks.

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Oh, well, that’s quite a mouthful. In referring to this meal, I usually just thought of it as the giant lasagna that was taking up valuable real estate in my freezer from when I became a famous food blogger. I’d go to the grocery store, buy way too many frozen meals, take the lasagna out to make room for the others, slam the door shut and then silently curse when I saw this thing still sitting on the counter. But, still, I toiled on, always somehow making room for it, never seeming to find the perfect occasion to make this family-sized entrée.

Stouffer's Farmers' Harvest Meat Lasagna

Well, I finally found one. I’m sure you’ve noticed that I’ve been absent from blogging for almost two months. I know, I know, it’s sad for everyone. I’ve had a lot going on lately – in particular, the trials of finding a new roommate. My previous roommateship sadly ended as quickly as it began, so I’ve been trying to find a suitable alternative. After posting an ad on the cesspool that is Craigslist, I received quite a few prospective roommate inquiries – from guys. Now, up until this point, I’d just never really thought about having a dude roommate, but with all of these guys wanting to shack up with me, I figured it might not be a bad idea. I chose one that seemed like he could string together full sentences, and made a time for him to see the place. Now ladies, it’s important to remember that when meeting strange men off Craigslist, you should employ the use of a “heavy” – a male friend to protect you from harm’s way. I chose my friend Trevor for this task, and we embarked on this journey together.

When the potential roommate arrived, I felt he posed no great risk to my life, so I briefed him on the place, gave him the grand tour, and then we settled in for a little potential roommate getting to know each other time. I offered the potential roommate and Trevor a drink, and before we all knew what was happening, we’d spent the greater part of the evening clearing out all of the vintage Miller Lites in the fridge.

Naturally when you spend a lot of time drinking a lot of old light beer, you get a little hungry – hungry to the point where you remember a family-sized lasagna sitting in the back of your freezer – one that can be microwaved, no less! After microwaving for the instructed time, it was scarfed down and declared scrumptious by all three of us. Even though our judgement may have been slightly skewed, it’s pretty hard to mess up lasagna, so I feel comfortable recommending this Stouffer’s lasagna to even the most sober diner.

I didn’t have much interest in the Points value of this lasagna at the time, and since the first time I’d be likely to buy it again would be to feed a group during the dead of winter while watching football, I’m going to continue to be disinterested in how it would affect my diet. PLUS, I’ve signed myself up for a 7 mile “race” (well, for me it’s more like a 7 mile “hope I don’t die”), so I can clearly eat anything I want!

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I absolutely love my crockpot, and this recipe is one of the best things I’ve made in it. It’s fairly quick to make, and although the recipe calls for making your own sauce, I’m sure you could use jarred sauce to save time. This is absolutely a must-try. I made it for my work Christmas party a few years ago, and it was a huge hit. I make it a few times a year now, and every time I do, I wonder why I don’t make it more often.

The recipe, believe it or not, is from Weight Watchers.

slow cooker lasagna

Slow Cooker Lasagna

Ingredients

1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) shredded part-skim mozzarella cheeses, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions

  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
  • Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Notes

  • I usually end up adding another layer of noodles/cheese/sauce, because I have the more oval/tall crockpot.
  • To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.
  • Don’t overcook this…tends to dry out a bit if cooked too long. I’d say 4 hours on low is perfect.
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