Slice of Lasagna with Parsley Garnish
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Slice of lasagna with parsley garnish

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30min · 4 servings Easy Pesto Lasagna Serves 4-6 Prep time: 20 minutes Bake time: 30 minutes - 1 lb Package of Barilla Lasagne - 2 Jars Barilla Genovese Creamy Pesto - 1 egg - 2 C Creamy Ricotta Cheese - 1 tsp Salt - 1 tsp Black Pepper - 1/2 C Whole Milk - 2-3 C Shredded Mozzarella - 1 Shallot, Finely Chopped - 2 Cup Mushrooms, Sliced - 2 tbsp olive oil - Fresh Basil leaves for Garnish Preheat oven to 400. Grease a 9x13 bake pan with olive oil / non stick spray and set aside. Bring a large pot of generously salted water to a boil. Add entire box of Barilla Lasagne (1lb) and cook for 8 minutes. It should be al dente when finished. Strain pasta and set aside. (I like to put it on a cookie sheet with some olive oil to help them from sticking together). Prepare the
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943K views · 7.4K reactions | You never imagined you could make lasagna that way! | Delicious Cooking Recipes | Facebook
1hr · 8 servings Italian Lasagne- my father lived in Italy for a few years and when he returned home this is the way he thought me to make lasagne and I think it’s absolutely scrumptious. Ingredients: • 16 oz lasagne sheets • 1 lbs ground beef • 28 oz can ground peeled tomatoes • 1/2 cup water; rinse the tomato can • 1 yellow onion, chopped • 2 garlic cloves, crushed • 1 tsp Italian seasoning • 1 tsp salt or to taste • Black pepper, to taste • 1/2 cup red wine • 3 tbs olive oil for sauté • 1 tbs fresh parsley, chopped • 1 tbs fresh basil, chopped + more for garnish • 1 cup ricotta • 2 cups mozzarella, freshly grated • 1 cup cheddar, freshly grated • 1/2 cup Parmigiano Regiano Béchamel: • 2 tbs butter • 2 tbs flour • 1 1/4 cup milk, warm • 1/2 tsp
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Save this recipe to make it later 😋 summer fresh meets couchtime cozy in this zucchini lasagna! one pan, many nutrients, veg-forward but hearty, healthy but uncomplicated. she’s a 10/10. 🤩 cheese: use your fave! sauce: just a jar — but feel free to make your own and we’ll all super admire you. wine: optional but always encouraged. serve with some hunky sourdough and enjoy! ♥️ ZUCCHINI ROLL LASAGNA WITH PARMESAN & PECORINO • 3 zucchini sliced lengthwise into 24 ‘ribbons’ (I used a mandolin) • 3/4 cup mozzarella, shredded and divided (I used a smoked mozzarella, but any works) • 2 tbsp. parmesan cheese • 2 tbsp. pecorino cheese (can use only parm or pecorino) • 1 egg, beaten • 1 1/3 cup ricotta cheese • 1 (10 oz) box frozen chopped spinach, thawed and patted dry with pa
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1hr 15min · 6 servings For the sauce • - 1 lb ground beef • - 1 tbsp Italian seasonings • - 24 oz pasta sauce • - 1/2 cup nightshade free marinara (on my blog) • For the ricotta mix • - 1 lb ricota • - 1 egg • - Salt & pepper • - 2 tbsp parm • - 1 med zucchini, grated and water squeezed out • For the lasagna • - 8 @jovialfoods lasagna sheets • - Provolone • - Shredded mozarella & grated parm - Chopped parsley - Brown the ground beef and season. Add the sauce and simmer for 5-10 min. • - Combine the ricotta mix. • - Coat the large casserole dish with avocado oil and add a small layer of sauce to the base. Add all of the ricotta, more sauce, provolone, mozzarella, then more sauce and another layer of lasagna sheets. Top with the rest of the sauce and mozarella and p
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