Post by Loupy on Oct 26, 2013 23:04:55 GMT -7
30 minute Lasagna
From: blog.emeals.com/
This lasagna can definitely be made without the beef. Omit the beef in Step 1, and instead, saute 10 oz fresh spinach with the garlic, salt, pepper and Italian seasoning 2 minutes or until spinach just begins to wilt. Proceed with the rest of the recipe as directed. It would also be great with Swiss chard!
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1½ pound ground beef
¾ teaspoon each salt and pepper
2 tablespoons Italian seasoning
12 ounce package lasagna noodles, broken in pieces
28 ounce can tomatoes, undrained and chopped
15 ounce can tomato sauce
3 tablespoons chopped fresh basil
15 ounce container ricotta cheese
2 cups shredded Italian cheese blend
Instructions
Heat oil in a large Dutch oven over medium-high heat.
Add garlic, beef, and spices.
Cook, stirring occasionally, until beef is no longer pink – about 8 to 10 minutes.; top with Italian cheese.
Place lasagna noodles over meat mixture; top with tomatoes, tomato sauce, basil and ½ cup water.
Bring to a boil; cover, reduce heat and simmer, stirring occasionally, 20 minutes or until noodles are tender.
Dollop ricotta cheese evenly over mixture, stirring slightly.
Cover and let stand 2 minutes or until cheese is melted.
Copyright © 2013 The eMeals Blog
From: blog.emeals.com/
This lasagna can definitely be made without the beef. Omit the beef in Step 1, and instead, saute 10 oz fresh spinach with the garlic, salt, pepper and Italian seasoning 2 minutes or until spinach just begins to wilt. Proceed with the rest of the recipe as directed. It would also be great with Swiss chard!
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1½ pound ground beef
¾ teaspoon each salt and pepper
2 tablespoons Italian seasoning
12 ounce package lasagna noodles, broken in pieces
28 ounce can tomatoes, undrained and chopped
15 ounce can tomato sauce
3 tablespoons chopped fresh basil
15 ounce container ricotta cheese
2 cups shredded Italian cheese blend
Instructions
Heat oil in a large Dutch oven over medium-high heat.
Add garlic, beef, and spices.
Cook, stirring occasionally, until beef is no longer pink – about 8 to 10 minutes.; top with Italian cheese.
Place lasagna noodles over meat mixture; top with tomatoes, tomato sauce, basil and ½ cup water.
Bring to a boil; cover, reduce heat and simmer, stirring occasionally, 20 minutes or until noodles are tender.
Dollop ricotta cheese evenly over mixture, stirring slightly.
Cover and let stand 2 minutes or until cheese is melted.
Copyright © 2013 The eMeals Blog
