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Molten Chocolate Lava Cake

Vegetable Lasagna Recipe often require you to make a bechamel (white) sauce. Not this one. It is easy, because you just saute the vegetables, then stir in jarred or Spaghetti Sauce.

Serve this Vegetable Lasagna with Caesar salad and Garlic bread.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes

Ingredients

* 2 Tbsp. olive oil
* 1/2 cup chopped onion
* 3 cloves garlic, minced
* 1/2 cup diced green pepper
* 1/2 cup diced red pepper
* 1/2 cup diced zucchini
* 8 oz. sliced mushrooms
* 2 26 oz. jars spaghetti sauce or 6 cups homemade spaghetti sauce
* kosher salt and black pepper to taste
* 15 oz. part-skim ricotta cheese
* 2 large eggs, lightly beaten
* 1 cup shredded asiago cheese
* 12 oven-ready lasagna noodles, such as Ronzoni or Barilla
* 1 cup grated Parmesan cheese
* 2 cups shredded mozzarella cheese

Preparation

1. Preheat oven to 375 degrees F.

2. Heat olive oil in a large (12- or 14-inch) skillet over medium heat. Add onions, garlic and peppers. Saute several minutes until vegetables start to soften.

3. Add zucchini and mushrooms. Saute 2-3 more minutes until the vegetables have released most of their water. Stir in spaghetti sauce.

4. Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes. Taste and adjust seasonings.

5. In a medium bowl, mix ricotta cheese, eggs and asiago cheese together. Set aside.

6. Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan. Top with four lasagna noodles, going crosswise. It's okay if they overlap. Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.

7. Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce. Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella over the spaghetti sauce.

8. Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly. Let vegetable lasagna rest 15 minutes before cutting.

Related : Molten Chocolate Lava Cake Recipe

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Molten Chocolate Lava Cake

This Butternut Squash Lasagna Recipe has a slightly sweet flavor to it that appeals to kids. The secret is roasting the squash and adding a bit of nutmeg to this Butternut Squash Lasagna.

* 1 2-pound butternut squash, peeled and cut into 1-inch chunks
* 1 Tbsp. olive oil
* 4 cups whole milk
* 1/4 cup butter
* 1/4 cup all-purpose flour
* kosher salt and freshly-ground black pepper, to taste
* 1/4 tsp. nutmeg
* 12 oven-ready lasagna noodles
* 2 cups shredded mozzarella cheese
* 1 cup grated Parmesan cheese

Preparation

1. Preheat oven to 450 degrees F. Spray a 9 x 13 baking dish with cooking spray.

2. Toss butternut squash chunks with olive oil. Spread out in an even layer on a sturdy baking sheet. Roast 10 minutes. Stir. Roast another 8-12 minutes until tender. Set aside.

3. Reduce oven temperature to 375 degrees F.

4. Place milk in a microwave-safe container, and heat on 50% power for 1-3 minutes, until warm to the touch, but not boiling.

5. Heat butter in a medium saucepan over medium heat. Whisk in flour. Cook 1 minute.

6. Slowly pour in milk in a steady stream. Add salt, pepper and nutmeg. Cook over medium heat, whisking frequently, until thickened, 6-10 minutes. Remove from heat.

7. Place butternut squash in a food processor fitted with a metal blade. Add about 1/2 cup of the bechamel sauce (the milk mixture). Puree.

8. Spoon 1 cup of the bechamel sauce on the bottom of the prepared pan. Top with three lasagna noodles. Spread one-third of the butternut squash puree over the lasagna noodles. Sprinkle with one-third of the mozzarella cheese.

9. Repeat layers two more times. Top with the last three lasagna noodles and the remaining bechamel sauce. Sprinkle with the Parmesan cheese.

10. Cover with foil, and bake 35 minutes. Uncover, and bake another 15-20 minutes or until golden and bubbly.

11. Let lasagna rest 10-15 minutes before cutting.

Related : Molten Chocolate Lava Cake Recipe

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Molten Chocolate Lava Cake

This Spaghetti Sauce Recipe was one of the first things I learned to cook. Although this Spaghetti Sauce needs to simmer on the stove for about an hour, it is really quite simple. You can leave it and do something else, while it's cooking.

Or make this homemade spaghetti sauce in advance, and use it for everything from spaghetti and meatballs to Lasagna to baked ziti.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients

* 2 Tbsp. olive oil
* 1 large yellow onion, diced
* 3 cloves garlic, minced
* 1 large red pepper, diced
* 1 large green pepper, diced
* 2 28 oz. cans whole peeled tomatoes (San Marzano tomatoes are best)
* 2 Tbsp. tomato paste
* 1 tsp. dried basil
* 1/2 tsp. dried oregano
* 1 tsp. kosher salt
* 1 tsp. freshly-ground black pepper
* 1/2 cup fresh parsley, minced

Preparation

1. Heat olive oil in a large, heavy saucepan or dutch oven over medium heat.

2. Add onion, garlic and peppers. Cook, stirring occasionally, about 5 minutes until the vegetables start to soften. Turn heat down if garlic starts to burn.

3. Add tomatoes, tomato paste, basil, oregano, salt and pepper.

4. Bring to a boil, then reduce heat to medium-low and let sauce simmer about 45 minutes, stirring occasionally.

5. Stir in fresh parsley. Break up tomatoes with a wooden spoon, and simmer another 10-15 minutes.

Related : Molten Chocolate Lava Cake Recipe

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Molten Chocolate Lava Cake

Lasagna is the perfect dish to make when serving a crowd, because it can be made in advance, and just about everybody loves it.

Once you learn how to make lasagna with this basic recipe, you can vary it to suit your tastes. Substitute spinach or roasted vegetables or sausage for the ground beef. Use a different sauce. The possibilities are endless.

Garlic bread and caesar salad go well with this Lasagna Recipe.

Ingredients

* 1 lb. 90% lean ground beef
* 1/2 cup diced onion
* 15 oz. ricotta cheese (part-skim is okay)
* 2 large eggs, lightly beaten
* 1-1/2 cups shredded asiago cheese, divided
* 1 cup shredded parmesan cheese
* 1 Tbsp. dried Italian seasoning
* 1 tsp. garlic powder
* 1/2 tsp. black pepper
* 2 26 oz. jars spaghetti sauce
* 12 oven-ready, no-boil lasagna noodles (such as Barilla)
* 1 cup shredded mozzarella cheese

Preparation

1. Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with cooking spray.

2. Brown ground beef and onion. Drain, if it's oily. Set aside.

3. Mix ricotta cheese, eggs, 1/2 cup of the shredded asiago cheese, the Italian seasoning, garlic powder and pepper together. Set aside.

4. Place about 3/4 cup of the spaghetti sauce on the bottom of the prepared pan. Top with four of the lasagna noodles (it's okay to overlap the noodles, if necessary).

5. Top with half of the ricotta cheese mixture, then half of the ground beef, then the remaining asiago cheese, then one third of the remaining spaghetti sauce.

6. Repeat layers: four lasagna noodles, remaining ricotta mixture, remaining ground beef, the shredded Parmesan cheese, and one-third of the spaghetti sauce.

7. Top with the remaining four lasagna noodles and remaining Spaghetti Sauce.

8. Sprinkle the shredded mozzarella cheese over the top.

9. Cover with aluminum foil, and bake 40 minutes.

10. Remove cover, and bake an additional 10-15 minutes until bubbly, and the cheese is golden brown.

11. Important! Let the lasagna rest at least 15 minutes before serving. Otherwise, it will come out as a gloopy mess when you cut it.

Lasagna Recipes

Butternut Squash Lasagna
Meat Lasagna Recipe
Vegetable Lasagna
Zucchini Lasagna

Related : Molten Chocolate Lava Cake Recipe