No need to explain this one! A simple soup recipe that comes together fast and has ALL the flavors of a fresh baked lasagna. Enjoy! Diane
Ingredients: 1 pound Italian sausage, mild or hot 1 small onion, diced 4 cloves garlic, minced 1 (28 ounce can) crushed tomatoes 1 (10 ounce bag) fresh spinach 4 cups beef broth 1 1/2 cups water 2 teaspoons dried Italian seasoning 8-10 uncooked lasagna noodles broken into smaller pieces 1 teaspoon dried basil Salt & pepper to taste Toppings: ricotta, shredded mozzarella and parmesan cheeses; to taste. Directions:
To Serve:
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I've made different versions of these and this recipe mimics a true lasagna more closely. If you want a lite version with no meat or a spinach alfredo version you can visit those recipes here:
Meatless Rollups Spinach Alfredo Lasagna Roll Ups Ingredients
Directions:
**If you aren't baking right away - cover with foil and place in refrigerator. Preheat oven to 400F. bake for 55-70 minutes. Finish off under broiler. These meatless spinach lasagna noodle roll ups are perfectly paired with Homemade Alfredo Sauce. It was a hit at our most recent dinner party. I love Alfredo Sauce that is not from a jar! This sauce never fails me, always so rich and flavor-filled. The roll ups I've done many different ways, from the fillings to the sauces, its always tasty working off the basic lasagna idea. ~Enjoy! Diane
Roll Up Ingredients: Homemade Alfredo Sauce (see recipe below) 1 10 oz. package frozen spinach, thawed & well-drained 1 pint ricotta cheese 1 cup mozzarella cheese, divided 1/2 cups grated Parmesan cheese 1 cup mozzarella cheese, shredded 1 egg, beaten 1 tablespoon chopped fresh parsley 1 teaspoon salt 8 lasagna noodles, prepared according to package directions ************************************************** Homemade Alfredo Sauce Ingredients: 1/2 cup butter, room temp 2 cups heavy whipping cream, warmed 4 ounces cream cheese, room temp 2 cloves minced garlic 1 tsp garlic powder, see note below** 1 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup grated Parmesan cheese Sauce Directions: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Leave this on low, stir often and Continue on with making Roll Ups **garlic note: if you love garlic, add 1 tsp powder and the minced garlic. if you just "kind of like" garlic, add in 1/2 teaspoon garlic powder. if you prefer no garlic, then omit garlic entirely. ************************************************* Directions: Preheat oven to 375 degrees F. Lightly coat a 9x13 baking dish with olive oil (I use a paper towel just to smear around inside and on bottom of dish) Pour 1/4 cup Alfredo sauce over the bottom of the baking dish. In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, 1/2 cup of the mozzarella cheese, beaten egg and salt until well blended. Spoon cheese mixture along one side of cooked lasagna noodles, distributing evenly, and roll up. Place roll-ups seam-side down in prepared baking dish; top with a little Alfredo sauce. Sprinkle with remaining mozzarella cheese. Loosely cover with foil, and bake 35 to 40 minutes, or until heated through. Once out of the oven, pour remaining Alfredo sauce over the lasagna rolls, sprinkle with parsley and serve. Diane's Kitchen Tip: Keep Alfredo Sauce warm on your stove-top and spoon finished sauce over entire dish when its fresh out of the oven. The reason not to place all the Alfredo in the baking dish, is that this sauce is easy to "break." Meaning, the butter & oils separate from the cheeses in the sauce, to help prevent this - use only a little sauce to coat the bottom of baking dish and a little atop the roll ups. Side Note: starting with warmed cream, and room temp butter and cream cheese will help to keep your sauce from 'breaking' later on. A spicy twist on the Italian favorite. Here is an extra hint/tip - leave out all the tortillas and this makes one great Superbowl Football Party Dip!! *just serve tortilla chips on the side for dipping!
Mexican Lasagna Ingredients: 1 lb lean ground beef 1 tsp cumin 1 tsp garlic powder 1/8 tsp cayenne powder 1/2 tsp salt 1/2 tsp black pepper 1 (14.5 oz) can diced tomatoes 1 (4 oz) can fire roasted diced green chilies 18 6-inch” corn tortillas 3 cups shredded cheese, Mexican blend 6 oz can sliced olives, drained *optional 1 tomato, seeded & diced 1/4 small purple onion, finely chopped Lettuce, chopped to serve with Sauce: 1 (10oz) can enchilada sauce 1 can cream mushroom soup 1 can cream of celery soup Directions: Preheat oven to 350°F. In a large skillet, over medium high heat, add beef, and brown until no longer pink, drain and return to stovetop. Add spices, salt and pepper to skillet, add tomatoes and green chilies. Stir to combine. Allow to cook while you begin preparing the baking dish and the sauce. Sauce, combine all sauce ingredients in sauce pan on stove top until well blended and heated through. Set aside for assembly. Lightly grease a 9x13 baking dish. Smooth 1/3 of the enchilada sauce over the bottom of baking dish (9x13). Lay 6 tortillas on the bottom of the pan, slightly overlapping until pan is covered. Spoon half of the beef mixture and 1/3 of the sauce over top of the tortillas, spread evenly, sprinkling half the cheese over the top. Top with 6 tortillas, repeat layering ending with tortillas. Sprinkle with cheese, tomato, onion and black olives. Bake uncovered for 30 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with chopped lettuce. Serves 8. Recipe adapted from: Gooseberry Patch Family Favorite Recipes Photos by: Diane Baker for Canning and Cooking at Home How about a change up from the more traditional Italian Lasagna? This Mexican spiced lasagna I created has wonderful flavors. You can substitute chicken, turkey or pork in this dish for the ground beef. I also suggest that if you have the time: roasting the peppers (and even corn and tomato) will enhance the flavors of this lasagna all the more! I preferred to make my dish with 'oven ready' lasagna noodles but, I know that you can use tortillas as well (3 layers of two tortillas each for this recipe, if used in place of noodles) ~Enjoy! Diane Mexican Spiced Lasagna
Ingredients 1 1/2 pounds ground beef, lean 1 large onion, diced 1 sweet pepper, diced 1 poblano or jalapeno pepper, seeded & chopped ** 3 teaspoons chili powder 1 teaspoon garlic powder 1/4 teaspoons smoked paprika 1/4 teaspoons ground cumin 1 pinch ground cinnamon sea salt & black pepper to taste 2 cups salsa, chunky style works best 1 /2 - 2 cups corn 9 'oven ready' lasagna noodles or 6 flour tortillas 1 cup sour cream 2 cups Shredded Cheese, divided - I used a Mexican blend of cheeses 1 large tomato, sliced or diced 1 large avocado Directions 1. Pre-Heat oven to 375 F. 2. Brown meat with onions and peppers in large skillet on medium-high heat. Stir in spices; cook 1 minute. Add salsa and corn; mix well. Simmer 5 minutes. If the mixture seems a little thick you can stir in 1/4 cup of water. Taste and adjust any seasonings. 3. Spray baking dish with a non-stick spray. Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas (or 3 oven ready noodles), 1 cup meat sauce, 1/2 the sour cream, and 1/2 cup cheese. Cover with 2 tortillas (or 3 oven ready noodles), 2 cups of remaining meat sauce, and half of remaining cheese; top with remaining tortillas (or 3 oven ready noodles) and meat sauce, lay fresh tomato slices over top. Cover with foil. 4. Bake 30 minutes or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 minutes or until cheese is melted. Top with fresh slices of avocado before serving. **you can use whatever peppers you like: poblanos, jalapenos, chiles in adobo, make it as hot or as sweet as you like for a more intense flavor: roast your peppers in the oven on a baking sheet prior to using in recipe. I did add in some onions that were in adobo sauce as well as the regular onion listed above. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |