Lasagna

One of my favorite foods happens to be pasta, including lasagna. Today's offerings deals with lasagna (of course), and includes Slow Cooker Mexican Lasagna and Lasagna Roll Ups. Enjoy!

ZUCCHINI LASAGNA

This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."

To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.

Ingredients

1/2 pound cooked lasagna noodles, cooked in unsalted water

3/4 cup part-skim mozzarella cheese, grated

1 1/2 cups cottage cheese, fat-free*

1/4 cup parmesan cheese, grated

1 1/2 cups raw zucchini, sliced

2 1/2 cups low-sodium tomato sauce

2 TSP basil, dried

2 TSP oregano, dried

1/4 cup onion, chopped

1 clove garlic, minced

1/8 TSP black pepper

*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.

Directions

Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.

In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.

In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.

Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.

Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.

Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.

LASAGNA

This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.

"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"

Yield: 8 to 10 servings; Time: 4 hours

This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.

Ingredients

For the sauce:

1 cup extra virgin olive oil

2 medium red onions, finely diced

2 large cloves minced garlic

8 ounces pancetta, diced

Salt and freshly ground black pepper

1 1/2 cups good red wine, preferably Italian

2 28-ounce cans Italian plum tomatoes

3 tablespoons tomato paste

3/4 pound ground sirloin

1/4 cup freshly grated pecorino Romano

2 eggs

10 sprigs fresh parsley, leaves only, washed and dried

2 large whole cloves garlic

1/2 cup flour

1 pound Italian sausage, a mix of hot and sweet

For the lasagna:

1 15-ounce container ricotta cheese

2 extra-large eggs

2 cups freshly grated pecorino Romano

1/2 cup chopped parsley

1 pound mozzarella, grated

16 sheets fresh lasagna noodles, preferably Antica Pasteria

Preparation

For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

SLOW COOKER MEXICAN LASAGNA

This is from Old El Paso, and begins, "This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights."

Prep Time: 15 minutes; Total Time: 2 hours; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-mexican-lasagna.

Ingredients

2 pounds hamburger

3 Tablespoons Old El Paso™ taco seasoning mix, divided

1 cup salsa

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can black beans, drained and rinsed

1 (19-ounce) can Old El Paso™ red enchilada sauce

2-3 cups shredded cheddar or monterey jack cheese

4 large flour tortillas

Optional toppings: sour cream, tomatoes, cilantro, green onions, olives

Preparation

In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.

Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.

Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/2 cup enchilada sauce on top and then repeat with 3 layers.

Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.

ITALIAN SAUSAGE LASAGNA

This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.

This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."

Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.

Ingredients

1 lb bulk Italian pork sausage

1 medium onion, chopped (1/2 cup)

1 clove garlic, crushed

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1 teaspoon sugar

2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

12 uncooked lasagna noodles (12 oz)

1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves

2 cups shredded mozzarella cheese (8 oz)

1/4 cup grated Parmesan cheese

Directions

In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350°F. Cook and drain noodles as directed on package.

In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Expert Tips

Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!

Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.

If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.

LASAGNA ROLL UPS

This comes from GNelson at Allrecipes. The recipe begins, "Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!"

Prep Time: 30 minutes; Cook Time: 50 minutes; Total Time: 1 hour 20 minutes; Yield: 9 servings

View this online at https://www.allrecipes.com/recipe/228649/lasagna-roll-ups-ii/.

Ingredients

1 pound ground beef

1/4 white onion, chopped

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 (26 ounce) jar chunky tomato sauce (such as Ragu®)

3 tablespoons white sugar

18 lasagna noodles

1 (15 ounce) container ricotta cheese

1 egg, beaten

2 tablespoons chopped fresh parsley

3/4 cup grated Parmesan cheese

1 (12 ounce) package shredded mozzarella cheese, or as needed

1/4 cup grated Parmesan cheese

Directions

Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.

Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

SPINACH LASAGNA

This comes from Mark Bittman in The New York Times cooking newsletter. The recipe begins, "Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way."

Yield: 6 servings or more; Time: 1 hour

This was featured in "Bringing Back the Sunday Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/9616-spinach-lasagna.

Note: I found the article that this was featured in interesting; it's well worth reading. Then put together the lasagna, and enjoy.

Ingredients

12 to 16 dried or fresh lasagna noodles

3 to 4 cups good tomato sauce

2 tablespoons extra virgin olive oil

3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)

1 1/2 cups ricotta

1 1/2 cups coarsely grated mozzarella

2 cups grated Parmesan

Salt and freshly ground black pepper

Preparation

If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.

Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.

Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)

Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.