3 Alternative Recipes to Your Regular Lasagna

Can’t get enough of lasagna? Here three fun and unique ways to make your favorite pasta recipe.

Taco Lasagna

Ingredients: 1 pound ground beef, 2/3 cup water, ½ cup green pepper, ½ cup onion, 15 ounces rinsed and drained black beans, 15 ounces undrained Mexican tomatoes, 6 flour tortillas, 16 ounces refried beans, 1 envelope taco seasoning, and 3 cups shredded Mexican cheese blend

Preparation: In a skillet, cook beef, onion, and green pepper. Drain excess liquid then add taco seasoning and water. Bring to a boil then simmer while uncovered for 2 minutes before stirring in tomatoes and black beans.

Simmer again for another 10 minutes. Prepare the baking dish by placing tortillas at the bottom then spreading half the beef mixture and refried beans. Layer with a cup of cheese on top. Fill the next layers in the same sequence. Bake while covered for 25 to 30 minutes in 350°F.

Spinach and Sausage Lasagna

Ingredients: 10 ounces squeeze-dried spinach, 1 pound Italian sausage, ½ cup water, 24 ounces spaghetti sauce, 1 teaspoon Italian seasoning, ½ teaspoon salt, 15 ounces ricotta cheese, 2 cups shredded part -skim mozzarella, 9 no-cook lasagna noodles, and grated parmesan

Preparation: Cook the sausage first in a skillet then drain excess liquid before stirring in water, spaghetti sauce, salt, and Italian seasoning. Spread a cup of mixture in a greased slow-cooker, then layer with the lasagna noodles.

In a bowl, mix spinach, ricotta, and 1 cup mozzarella. Layer some of this spinach-cheese mixture on top of the sauce. Repeat the layers then sprinkle with cheese on top. Cook for 3 to 4 hours then serve with parmesan cheese.

Buffalo Chicken Lasagna

Ingredients: 1 ½ pounds ground chicken, 12 ounces Buffalo wing sauce, 1 tablespoon canola oil, 1 onion, 1 grated carrot, 1 celery rib, 2 garlic cloves, 15 ounces drained diced tomatoes, ½ cup water, ¼ teaspoon pepper, ½ teaspoon salt, 15 ounces ricotta cheese, 9 lasagna noodles, 1 ¾ cups crumbled blue cheese, 1 lightly beaten egg, ½ cup flat-leaf parsley, 3 cups shredded part-skim mozzarella, and 2 cups shredded white cheddar

Preparation: Cook chicken, carrot, onion, and celery until the meat is no longer pink, then add garlic. Cook for 2 minutes before stirring in Buffalo wing sauce, tomatoes, water, salt, pepper, and Italian seasoning. Bring to a boil then cover and simmer for 1 hour while cooking the noodles separately.

In a small bowl, prepare a mixture of egg, parsley, ricotta, and ¾ cup blue cheese while preheating the oven to 350°F. Layer the baking dish with sauce, lasagna noodles, sauce, ricotta mixture, mozzarella, cheddar, and blue cheese in the same sequence. Bake while covered for 20 minutes, then bake uncovered for another 20 minutes.

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