How To make Lasagne Pie
1/2 c Sm. curd creamed cot. cheese
1/2 c Parmesan cheese; grated
1 lb Gr. beef; cooked; drained
2 c Mozzarella; shredded
1 ts Oregano
1/2 ts Basil
6 oz Tomatoe paste
1 c Milk
2/3 c Bisquick
1/2 ts Salt
1/4 ts Pepper
Fresh parsley; chopped Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8". Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to pie plate. Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1-2 min. or til cheese is melted. Cool 5 min. Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole. Divide ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary. For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes.
How To make Lasagne Pie's Videos
How to make a Lasagna Impossible Pie | impossible pie variations
Lasagna Impossible Pie
I’m working on a series of videos based on Impossible Pies. I think impossible Bisquick pies are so easy and fun and love how they use Bisquick to form a crust.
For this one you need:
1/3cup ricotta cheese or small curd creamed cottage cheese 3 tablespoons grated Parmesan cheese 1 pound Italian sausage 1 cup shredded mozzarella cheese1/2 cup tomato or spaghetti sauce 1/2 cub Bisquick 1 cup milk 2 eggs Additional sauce, if desired
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Terri-Ann’s Lasagne. A simple yet DELICIOUS Recipe. It’s so Wow!
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Terri-Ann Lasagne
Ingredients List
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Oil
500g mince beef
1-2 tbsp green seasoning ( )
3 garlic cloves + ginger + 1 can tomatoes (blend together)
1 cup water
Salt
All purpose seasoning
Paprika
Garlic and pepper seasoning
Pinch of sugar (to balance acidy)
Lasagna sheets
White sauce
———
1 heaping tbsp
1 tsp flour
1 cup whole milk
Pinch of salt
Garlic and pepper seasoning
Grated nutmeg (about 1/4 tsp)
Cheddar and mozzarella cheese (of cheese of choice)
Fresh parsley
????Always taste and adjust to your own preference as my recipes only act as a guide. Individual tastebuds are different and substitutions can be made throughout. Terri
Check out my other videos below...
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Jerk Shrimp Pasta
Homemade Jerk Seasoning
Homemade Green Seasoning
The Best Mac and Cheese
Oven Jerk Chicken Dinner
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Music Credits @chazz758o
Murph’s Kitchen - Impossible lasagna pie
Impossible Lasagna Pie
Spray/grease dish (8x8 pan works well)
spread 1/2 cup cottage cheese to bottom of dish
Next layer - 1 pound of cooked hamburger (season to taste) drain fat, let cool for a few mins and add 1/2 cup shredded mozzarella cheese, 1/2 tsp salt, 1/2 tsp oregano and 1 small can tomato paste. Mix well and spread over cottage cheese layer.
In a small bowl mix 1/2 cup **biscuit mix, 2 eggs and 1 cup milk. Pour on top of meat layer. Bake at 400 for 30-35 mins or until knife inserted in center comes out clean. Sprinkle with 1/2 cup mozzarella cheese and bake until melted.
**make your own biscuit mix (store in cool area or in fridge)
3 cups flour - I use all purpose
1 and 1/2 Tablespoon baking powder
1/2 Tablespoon salt
1/2 cup shortening (I use Crisco)
Mix with pastry cutter or fork until blended. Store in airtight container in cool area or refrigerate . Use within 1 month.
How To Make The Best Homemade Lasagna | You'll Never Buy Frozen Lasagna Again After Trying This!
lasagna noodles
????????LASAGNA RECIPE????????
• 12oz Oven Ready Lasagna Noodles (NO BOIL lasagna noodles)
• 24 oz Mozzarella Cheese (use more or less as desired)
MEAT SAUCE
• 2.5 lbs ground beef
• 48 oz marinara sauce PLUS 1 cup of water (use a high quality sauce)
• 1/2 diced white onion
• 5 minced garlic cloves
• 1 Tbsp Italian Seasoning
• 1/2 Tbsp Beef Bouillon Powder
• 1 Tsp dried Basil
• 3/4 Tsp Cayenne Red Pepper
• 1/4 Tsp ground black pepper
• Salt (to taste)
• Fresh Parsley
• Sugar (This is not a rule! Please taste your sauce and use your best judgement if your sauce is very acidic then add sugar as needed)
CHEESE SAUCE (make to your taste)
• 15 oz whole milk Ricotta Cheese
• Grated Parmesan cheese
• Garlic powder
• Cajun seasoning (optional)
• Salt
• Fresh Parsley
• 1 egg (add last)
NOTE: I used a 13 x 9 1/2 inch casserole dish and baked for 1 hour, broiled for 3 minutes.
When making the meat sauce please taste as you go! If you prefer NOT to use Marinara Sauce then you may use any pasta sauce (e.g. garlic and herb, tomato and basil, tomato basil garlic ) and taste as you go..... meaning gradually add seasonings to your sauce and make any adjustments as desired.
If you prefer you may brown your meat and onions, add pasta sauce, THEN gradually add seasonings! The outcome of your lasagna is based on how well your meat sauce tastes. It's important that you use a high quality sauce and season to YOUR taste for BEST results! Enjoy ????
How to make lasagna
#lasagna #holidaydinner
The Most Creative Way To Make Far Better Lasagna
Today we're making lasagna in a much easier way. By using the pasta known as mafaldine and mixing it with all of the typical lasagna ingredients you'll have a delicious finished project with more crispy edges and topping than making it the traditional way. If you can't find mafaldine, feel free to use edged lasagna noodles and break them up a bit. I hope you enjoy this baked lasagna pie!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BAKED LASAGNA PIE PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
For the meat sauce
¼ cup (56g) olive oil
1 medium onion - diced
1 pound (454g) ground chuck
1 pound (454g) ground pork
5 cloves garlic minced
½ teaspoon crushed red pepper flakes
½ cup (120g) dry white wine
2 28-ounce cans (1600g) plum tomatoes - hand crushed or blender pulsed
salt and pepper - to taste
5 basil leaves chopped
For the lasagna pie
1 pound (454g) mafaldine pasta or broken lasagna noodles
4 cups (960g) meat sauce - from above
3 large eggs beaten
1 teaspoon coarse cracked black pepper
¾ cup (70g) Pecorino Romano cheese grated, divided
1 cup (240g) ricotta
3 cups (360g) mozzarella - shredded, divided
3 tablespoons basil - chopped
3 tablespoons flat leaf Italian parsley - minced
3 tablespoons (40g) olive oil
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