Best Pasta Lasagna Recipes

LASAGNA STYLE BOW-TIE PASTA

Steps:

• Preheat oven to 425.
• Grease 8x8 square baking dish.
• In large pot boil 4 qts water and partially cook pasta for half of the directed time.
• In large skillet heat oil over medium heat.
• Add onion and saute 1 minute.
• Stir in beef or turkey and cook until lightly browned about 3 minutes.
• Add spaghetti sauce and bring to a boil.
• Reduce heat to low and partially cover the skillet.
• Simmer for 5 minutes.
• In small bowl mix ricotta or cottage cheese with egg and Parmesan.
• Drain the pasta throughly.
• Layer half the pasta in the pan.
• Spoon cheese mixture over the pasta.
• Spoon half the meat mixture over the cheese.
• Sprinkle with half the mozzarella.
• Make another layer with the remaining pasta, then the meat then the mozzarela.
• Cover pan with foil, spraying the inside facing the cheese with pam.
• Bake for 15 minutes.
• Uncover and bake for another 8-10 minutes or until heated through.

SKILLET LASAGNA DIP WITH PASTA CHIPS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and drain again. Lay each noodle flat on a rimmed baking sheet and thoroughly pat dry with a paper towel. Set aside.
• Heat 1 teaspoon olive oil in a large cast iron skillet over medium-high heat. Add ground beef and sausage; cook, stirring often and breaking up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a paper towel-lined plate and wipe out the pan. Add remaining 1 teaspoon olive oil and onion and cook until softened, about 2 more minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in marinara sauce and cooked meats and remove from heat.
• Dollop with ricotta cheese and pesto. Sprinkle with mozzarella and Parmesan cheeses.
• Bake in the preheated oven until cheese is melted and bubbly, 12 to 15 minutes. Let sit for 15 minutes before serving.
• While dip sits, pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high heat to reach 360 degrees F (182 degrees C).
• Cut each lasagna noodle into desired shapes. Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding the next batch.
• Sprinkle dip with parsley and basil and serve with hot pasta chips.

LASAGNA, PRINCE PASTA RECIPE RECIPE - (3.3/5)

Steps:

• Prepare lasagna according to package directions; drain. In large skillet, combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next six ingredients. Bring to a boil. Reduce heat; simmer 30 minutes. In medium bowl, blend ricotta, egg, parsley and salt. Spread a thin layer of sauce in 13x9" baking pan. Layer 1/3 each lasagna, remaining sauce, ricotta mixture, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 375 degrees fahrenheit until hot and bubbly, 45 minutes to 1 hour. Let stand 5 minutes before cutting. Refrigerate or freeze leftovers.

LASAGNA SKILLET PASTA RECIPE BY TASTY

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, McCormick® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
• Add tomato paste to the pan and stir to combine. Add crushed tomatoes and chicken stock to skillet. Bring to a boil and add noodles to skillet, stirring so noodles are submerged. Lower heat to medium, cover with a lid, and cook for about 10 minutes, until noodles are al dente.
• Remove from heat, then stir in shredded mozzarella. Spoon dollops of ricotta over the pasta, cover with lid, and let sit for a few minutes until ricotta melts slightly. Sprinkle fresh basil over pasta and serve.
• Enjoy!

EASY PASTA LASAGNA

Steps:

• Preheat oven to 350°F.
• Spray 9x13 inch baking pan with nonstick spray.
• Cook rigatoni according to package directions, drain, and divide in half.
• In large bowl, beat eggs and stir in ricotta and parmesan cheese, garlic, oregano, salt and pepper.
• In large bowl, mix the two jars of pasta sauce with the can of diced tomatoes including juice.
• Add 2 cups pasta sauce mix spreading to cover bottom of baking pan.
• Add half of cooked noodles over sauce, and top with half of ricotta mixture, dropped by spoonfuls.
• Add sour cream, dropped by spoonfuls.
• Add 1 cup mozzarella, 2 cups pasta sauce mix, remaining rigatoni and ricotta mixture, and top with 1 cup mozzarella.
• Add remaining pasta sauce mix and remaining mozzarella.
• Bake covered with foil until bubbly, about 60 minutes.
• Uncover and continue cooking about 5-10 minutes or until cheese is melted.
• Let stand for 10 minutes before serving.

ZUCCHINI LASAGNA (NO PASTA!)

Steps:

• Heat oven to 425 degrees. Coat 2 baking sheets with nonstick cooking spray. Cut each zucchini lengthwise in half, then cut each half lengthwise into 1/4 inch thick strips. Spread on pans in a single layer. Season with Italian seasoning and 1/4 teaspoons each salt and pepper. Bake 25 minutes, turning once halfway through.
• Meanwhile, in a large skillet, heat oil over medium-high heat. Add turkey, cook, stirring to break up clumps, until no longer pink. Stir in pasta sauce and 1/4 teaspoons each salt and pepper. Cook 2 minutes, remove from heat.
• Remove zucchini from oven and reduce heat to 375 degrees.
• In a blender combine cottage cheese, remaining salt and pepper, basil, egg yolks and 2 TBS parmesan. Pulse until all ingredients are blended and smooth.
• Sprinkle 2 TBS bread crumbs in bottom of a 13x9x2 inch baking dish. Top with half the zucchini, covering bottom of dish. Spread cottage cheese mixture over zucchini. Sprinkle with 3 TBS bread crumbs. Top with remaining zucchini. Sprinkle with 3 TBS bread crumbs. Top with turkey mixture. Spread mozzarella over turkey. Sprinkle with remaining parmesan. Bake at 375 degrees until cheese is browned and sides are bubbling, about 35 minutes. Let stand 10-15 minutes before serving.

NO PASTA VEGETABLE LASAGNA

Steps:

• Preheat oven to 425°.
• Slice the eggplants lengthwise into long, 1/4-inch strips.
• Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
• Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
• You may also grill the vegetable strips.
• Decrease oven temperature to 350°.
• With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
• Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
• Then place a single layer of vegetables on top.
• Evenly spread half the ricotta mixture on top of the vegetables.
• Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
• Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
• Cover with foil and bake for 1 hour.
• Remove the foil for the last 5-10 minutes.

PROVEL CHEESE (ST. LOUIS) PASTA, PIZZA, LASAGNA, YUM

Steps:

• Toss until cheeses and smoke flavoring are completely incorporated.
• use accordingly -- .

PASTA AND POTATO PIEROGI LASAGNA

Steps:

• For the potatoes: Bring a pot of water with the cubed potatoes to a boil and boil until tender, 15 to 20 minutes. Drain. Heat the milk and butter in a pot, then add it to the cooked potatoes and mash until smooth. Mix in the salt and pepper. Set aside.
• For the meat and cabbage: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the beef and sausage and cook, stirring and breaking it up with a wooden spoon, until cooked through, 5 to 7 minutes. Remove the meat with a slotted spoon and set aside. Add the cabbage and cook, stirring occasionally, until softened, about 7 minutes, then add the meat back in and stir. Set aside.
• Preheat the oven to 375 degrees F.
• For the cheese sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste bubbles a bit but does not brown, 2 to 3 minutes. Whisk in the hot milk, continuing to stir as the sauce thickens, and bring it to a boil. Add 1 teaspoon each salt and pepper, then lower the heat and add the Cheddar. Cook until a smooth sauce is obtained. Add additional salt and pepper if needed.
• For the assembly: Spray a 9-by-13-inch baking dish with some cooking spray. Spoon a thin layer of the cheese sauce on the bottom of the dish, then place 4 of the noodles on the sauce. Top with a third of the meat-cabbage mixture, a third of the potatoes and a third of the cheese sauce. Layer in another 4 noodles, another third of the meat-cabbage mixture, potatoes and cheese sauce and sprinkle in half of the Parmesan. Repeat the layers one more time, then top the final layer with the remaining Parmesan. Bake until golden, 30 to 45 minutes. Sprinkle with chopped parsley and serve.

BROKEN LASAGNA PASTA

Steps:

• Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
• Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
• Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.

HOMEMADE LASAGNA PASTA SHEETS

Steps:

• Sift both flours into a food processor and sprinkle salt over. Set aside.
• Whisk whole eggs in a small bowl, and then whisk in oil and water.
• With the food processor running, pour in the egg-oil mixture slowly.
• Add the egg yolk as the mixture begins to form into a ball.
• Process until the dough is a buttery color and forms into a smooth ball, which should take about 30 seconds. DO NOT OVER-MIX.
• Remove dough from food processor and knead it with your hands for a minute.
• Form it back into a ball. Wrap with plastic wrap and let it rest for 20 - 30 minutes.
• Place dough on a lightly-floured surface and divide into four equal balls. Keep unused dough wrapped in plastic while you work, to prevent it from drying up.
• Lightly flour one of the dough balls and form into a disc.
• Feed it through a pasta machine roller set at the thickest setting (No. 1); repeat.
• Fold the dough strip into thirds or quarters to create a square.
• Feed the dough strip through the pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at number 5 or 6, depending on the thickness desired.
• Cut dough into 13 inch long strips while soft.
• Dry strips on a rack or on a board for at least 15 minutes.
• Repeat with remaining 3 balls of dough.
• Use immediately. Or dry the strips completely (at least 24 hours) and store in a large re-sealable food storage bag for up to 3 days.

NACHO LASAGNA PASTA CHIPS RECIPE BY TASTY

Steps:

• In a small bowl, stir together the cheddar cheese powder, chili powder, onion powder, and salt until evenly combined.
• In a medium bowl, toss the warm lasagna noodles with the avocado oil and hot sauce until well coated. If any noodles stick together, separate them and make sure all sides are coated in oil.
• Preheat the air fryer to 390˚F (200°C) for 5 minutes.
• Layer three of the lasagna noodles to the air fryer basket. Cook for 6 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
• Add the cooked pasta chips to the same medium bowl and tear into smaller pieces. Toss with half of the spice mixture. Repeat with the remaining lasagna noodles. Let the lasagna chips cool slightly before serving, about 5 minutes. The chips will continue to crisp as they cool.
• Serve the pasta chips with salsa for dipping.
• Enjoy!

MEXICAN CHICKEN LASAGNA SALAD (NO PASTA)

Steps:

• 1. Preheat oven to 375^. Spray 9x13-inch baking dish with non stick olive oil.Set aside. --- Char poblanos over an open flame until blackened, 5 minutes. Transfer to a medium bowl, cover with plastic, and steam 10 minutes.Then peel skins from poblanos, discard stems and seeds and coarsely chop.(skip this if using from a jar like me)
• 2. Char tortillas over an open flame, turning once, about 15 seconds on each side, and place under a cloth towel to steam and soften.Chop poblanos coarsely from jar now, if using like me.
• 3. Place 2 Tablespoon of the olive oil in a medium sauté pan over medium-high heat. When oil shimmers, add the onion and cook until it becomes translucent, about 3 minute. Add garlic, 1 teaspoon of the salt, oregano, and chipotles to pan and cook, 30 seconds. Add pureed tomatoes and simmer, stirring occasionally, until sauce thickens slightly, 6 minutes.
• 4. Spread 1 cup of tomato sauce mixture in the bottom of the prepared pan. Layer 5 of the tortillas over sauce and cover them with 1/2 the remaining sauce, 1/2 the pablanos, 1/2 the cream, 1/2 the chicken, and 1/2 the cheese. Repeat with a second layer in same order.
• 5. Cover dish with foil and bake 30 minutes. Uncover and bake until bubbly and golden brown on top about 15 more minutes.
• 6. In a large bowl, combine radishes, lettuce, vinegar and remaining salt. Toss to combine and serve on top of each lasagna serving. This is SO GOOD!

VEGETARIAN ZUCCHINI LASAGNA (NO PASTA USED)

Steps:

• 1. NOTE: You will need some extra seasonings when you use your favorite spaghetti sauce in this dish but feel free to use more or less to your own liking. Preheat oven to 350 degrees. Cut unpeeled zucchini into long slices about 1/4 to 1/3 inch thick. Cook in boiling water just until it begins to soften but not until it becomes limp, about 5 minutes. Drain on paper towels. Mix ricotta cheese, eggs, parsley, seasonings, 1/2 of the parmesan cheese, and 1/2 of the bread crumbs in a bowl. Set aside.
• 2. In a 9 by 13 inch baking pan, spoon a layer of tomato sauce using a little less than 1/2 the sauce. Sprinkle 1/2 of the remaining bread crumbs over sauce. Arrange layer of 1/2 of the zucchini slices over bread crumbs. Spoon 1/2 of the reserved ricotta mixture on top of the zucchini. Sprinkle with 1/2 the mozzarella cheese. Arrange the rest of the zucchini over this, next layer remaining tomato sauce and then the remaining bread crumbs. Top with remaining ricotta mixture. Finally top with remaining mozzarella and parmesan cheeses.
• 3. Bake in preheated oven for about 1 hour or until top is brown. Let stand 15 minutes before cutting.

ITALIAN MEAT SAUCE FOR PASTA OR LASAGNA

Steps:

• Cook sausage until browned. Drain well and set aside.
• Using the same pan heat olive oil. Cook onion and garlic until softened. Add marrow bones. Cook 5-10 minutes turning often.
• Add wine and stir well scraping bottom of pan. Cook until mostly evaporated.
• Add remaining ingredients with cooked sausage. Cook for several hours uncovered adding water if needed. It should be a deep brick color. Discard bones.
• Serve with favorite pasta.
• Note: You should use quality Italian sausage from your local butcher for optimal flavor.

JORGE'S PASTA-LESS EGGPLANT LASAGNA

Steps:

• Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
• Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Whisk olive oil and Italian seasoning together in a bowl.
• Brush both sides of eggplant slices with the seasoned olive oil.
• Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
• Set oven to 400 degrees F (200 degrees C).
• Measure 1 cup of Parmesan cheese and set aside.
• Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.
• Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
• Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
• Top spaghetti sauce mixture with a layer of broiled eggplant slices.
• Cover eggplant layer with a layer of the ricotta mixture.
• Sprinkle a layer of feta on top of the ricotta mixture.
• Cover feta layer with ground beef layer.
• Sprinkle a layer of spinach on top of ground beef.
• Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.
• Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
• Let cool for 10 minutes before serving.

VEGETABLE LASAGNA WITH HOMEMADE PASTA AND JALAPENO BECHAMEL

Steps:

• Put the flour and salt in a large bowl and make a well in the center with your hands. Put the eggs in the center of the well and gently incorporate the eggs into the flour by pulling the flour into the eggs. Dust a clean working surface with flour, remove the dough from the bowl and knead for approximately 5 minutes, until the dough becomes smooth. Shape the dough into a disk, and wrap in plastic wrap and put in the refrigerator for 30 minutes, maximum 48 hours.
• Put a large pot of salted water over high heat and bring to a boil.
• Dust a clean working surface with flour, remove the dough from the refrigerator, divide into 5 equal pieces and cover with plastic wrap to prevent the dough from drying out. Using a pasta machine, roll each piece of dough out into long thin pieces, adjusting the dial for desired thickness. Put the pasta on a tray and dust with flour. Repeat with the remaining dough, dusting the pasta with flour in between layers to prevent them from sticking to one another. Trim the sheets to fit the baking dish, if necessary.
• Put the remaining olive oil on a large baking sheet. Cook the pasta in salted water, gently remove and put on a tray, cover in oil to prevent the pasta from sticking and set aside.
• Preheat the oven to 400 degrees F.
• Put the squash in a bowl, coat with 1 tablespoon olive oil and season with salt, and pepper. Roast the squash in the oven for approximately 45 minutes, until the squash has become tender and caramelized, turning over half way through cooking. Remove from the oven, put in a large bowl, mash slightly and set aside.
• Heat the remaining olive oil in a saute pan over medium-high heat, add the onions and garlic and saute until golden brown. Add the butter and allow to melt. Add the sage, stir, remove from heat. Add to the roasted squash, season with salt, and pepper, gently fold and set aside.
• Melt the butter in a small pot over medium heat. Add the flour, stir with a wooden spoon incorporating the flour into the butter until a paste consistency is achieved. Add the milk slowly and stir to incorporate, removing all the lumps. Once the mixture thickens, add the mashed jalapeno and season with salt and set aside.
• Preheat the oven to 350 degrees F, and oil a 9 by 13-inch baking dish.
• Layer the tomatoes, sheets of homemade pasta, jalapeno bechamel, chopped rapini (broccoli rabe), roasted squash filling, ricotta, and then sprinkle with Parmesan. Finish with a layer of jalapeno bechamel and put whole sage leaves on top, submerging them in sauce. Bake in the oven for approximately 30 minutes, then broil for an additional 5 minutes until jalapeno bechamel becomes golden brown. Serve with Charred Rapini
• Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the chile flakes, stir and remove from the heat. Add the white wine and set aside.
• Preheat a grill.
• In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish, garnish with toasted walnuts and drizzle chile honey.

SPAGHETTI SQUASH LASAGNA (NO PASTA NOODLES)

Steps:

• Pre heat oven to 350.
• Split cooked squash lengthwise and remove seeds. Use fork to pull off in long strands. Place in large mixing bowl and toss with flour, garlic, and salt until well combined.
• Blend ricotta, spinach and parmesan in food processor until smooth.
• To assemble spread 1/2 cup pasta sauce on the bottom of shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Top spaghetti squash with ricotta mixture. Spread remaining pasta sauce over ricotta. Cover with sliced mozzarella.
• Place lasagna dish on baking sheet, bake uncovered for 40 to 50 minutes in a 350 oven or until cheese is lightly brown on edges and juices bubble.

LASAGNA PASTA PIES

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time.
• Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce, ricotta cheese and cooked pasta; cook 1 minute.
• Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press rounds in bottoms and up sides of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill cups with sausage mixture; sprinkle with mozzarella cheese.
• Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.

NO PASTA EGGPLANT LASAGNA

Steps:

• Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue. Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining oil olive. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F. Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.