Southwest Lasagna
Southwest Lasagna
filling
1 large yellow onion, diced
1 Tbs garlic, minced
chili peppers to taste (1-4 of your favorite pepper minced)
1 Tbs Chili Powder
1 lb. Ground beef
1 can diced tomatos
1 bunch cilantro
1 bunch oregeno
1 30 pack of white corn tortillas
1 qt enchilada sauce
1 lb. Shredded cheese
Pre heat oven to 350
Saute the onions garlic and pepper with chili powder till translucent. Add ground beef and brown. Add tomatos and herbs. Remove from heat. Pour a thin layer of enchilada sauce in a well greased 13x9 caserole pan. Cover botttom of pan with tortillas. Cover tortillas with more sauce. Then a layer of the meat mixture, and a layer of the cheese. Repeat until full. Bake 45 minutes or until cheese is bubbly and slightly browned.
Slimming World | What I ate today | Vegetarian Lasagne
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Best Ever Veggie Sour Cream Lasagna | Meal Studio
Don't like ricotta or simply ran out? Don't worry, our Veggie Lasagna embraces that incredible tanginess from sour cream and leads to a delicious meal.
This may seem like a weird combination but it is secretly so creamy and adds a lot of flavor. But don't take my word for it, make this yourself with whatever veggies you prefer and find out. This can also be adapted to have a meat sauce filling, but I sometimes prefer a veggie lasagna instead.
YIELDS
1 SERVING
PREP TIME 25 mins
COOK TIME 1 hr
TOTAL TIME 1 hr 25 mins
Ingredients:
1 lb lasagna
1 lb mushrooms, sliced
¾ cup green bell pepper, chopped
¾ cup onion, chopped
3 cloves garlic, minced
2 tbsp vegetable oil
26 oz pasta sauce
1 tsp dry basil
15 oz sour cream
4 cups mozzarella cheese, shredded
2 eggs
½ cup Parmesan Cheese, grated
salt
pepper
Directions:
1
In a large pot of boiling water cook the lasagna sheets, according to instructions. Rinse under cold water, drain and set aside until needed.
2
Preheat the oven to 350 F.
3
Meanwhile, cook the mushrooms, green peppers, onion, and garlic in oil in a large saucepan. When vegetables start softening, stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
4
Next, mix together sour cream, 2 cups Mozzarella cheese, and eggs.
5
To assemble the lasagna, in a greased baking dish, spread 1 cup of tomato sauce on the bottom of it. Further, layer lasagna noodles, cheese mix, sauce, and Parmesan cheese, 1/2 the amount of each. Then, repeat the layering and top with remaining Mozzarella cheese.
6
When done, bake, for 40 minutes, or until golden on top. Let stand 15 minutes before serving.
CATEGORY
MAIN MEALS, VEGETERIAN
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The Ultimate Vegetable Lasagne | The Happy Pear - in 2k
Sponsored by Hotpoint | The Happy Pear Twins Stephen and David take a family favourite, add a couple simple twists and create something truly spectacular! The boys Ultimate Veg Lasagne has it all, sweet roasted mediterranean vegetables in a delicious roasted garlic and sun-dried tomato sauce, velvety smooth and creamy béchamel, and gorgeous soft pasta layers. What more could you want, other than seeing it all in 2k high definition. Guess the Happy Pear round to wash the dishes after would be nice...
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Links from the video:
Gennaro's Gravy |
DJ BBQ's Ultimate Turkey |
For more nutrition info, click here:
Ingredients:
1 red pepper
1 yellow pepper
2 red onions
1 courgette
2 aubergines
1 bulb of fennel
4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons salt
For the tomato sauce
1 onion
1 bulb of garlic
2 tablespoons oil
3 x 400g tins of chopped tomato
2 bay leaves
Leaves from a few sprigs of fresh thyme or 2 teaspoons dried thyme (optional)
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 sun-dried tomatoes
For the béchamel sauce
800ml milk
100g butter or 80ml sunflower
80g plain white or spelt flour
50g Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon grated nutmeg
To assemble
200g lasagne sheets
150g Cheddar cheese
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