Welcome to the world of culinary delights, where we embark on a journey to discover the ultimate recipe for a tantalizing dish called "Spuds Lasagna Loaf." This delectable creation is a harmonious blend of flavors and textures, sure to leave your taste buds dancing with joy. As you embark on this culinary adventure, we will guide you through the process of selecting the freshest ingredients, mastering the art of layering, and baking to perfection. Get ready to indulge in a symphony of flavors that will make this Spuds Lasagna Loaf the star of your next meal.
Here are our top 7 tried and tested recipes!
LOAF PAN LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 3 loaf pan lasagnas (2 servings each)
Number Of Ingredients 17
Steps:
- Cover a baking sheet with plastic wrap.
- Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
- Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
- In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
- Before or during assembly, cut or tear the lasagna sheets in half crosswise.
- To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
- If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
- If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.
SPUDS LASAGNA LOAF
I developed this recipe when we had a craving for lasagna but no noodles in the pantry. Potatoes are fabulous in this Italian-style casserole.-Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into thin slices. In a small bowl, combine cottage cheese and egg; set aside. In another small bowl, combine tomato sauce and seasonings., In a greased 9x5-in. loaf pan, layer half of the potatoes, half of the cottage cheese mixture and half of the tomato sauce mixture. Repeat layers. Sprinkle with cheese., Cover and bake at 400° for 30 minutes or until potatoes are tender. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes before serving.
Nutrition Facts :
LASAGNA STUFFED MEATLOAF
This is essentially a Lasagna but inside out and Less messy - easier to eat with real chips.
Provided by robhughes72
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Mix the beef, salt n pepper, crushed garlic, whisked eggs, 1 tsp parsley, tomato puree and breadcrumbs up in a bowl.
- split the mixture into 4. Keep 1/4 spare and then line a meatloaf tray with the remaining mince mixture. pressing down on the bottom and sides so it is firm and stuck.
- Place 1 of the Lasagna sheets on the bottom of the tray - on the meat.
- Mix 1 tsp of salt / pepper and the remaining parsley to the ricotta and spread about 1/3 of the ricotta onto the first layer of lasagna. Then add 3 slices of mozzarella. The add another layer of Lasagna, 1/3 Ricotta, 3 x Mozzarella sheets And Repeat.
- Roll out the 1/4 of left over mince and place on top of the final layer of mozzarella. Pinch it into the sides to seal the meatloaf.
- bake for around 40 minutes on 180c - 30 minutes on Fan assisted ovens.
- take of of the oven and remove from the meatloaf tray. Place on a baking tray and pour over the bolognaise sauce and place the remaining sliced cheese on top. Grill till the cheese melts, slice and serve.
LOAF PAN LASAGNA FOR TWO
There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.
Provided by Gabriela Rodiles
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
- Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
- Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.
FUSION LASAGNA MEATLOAF
The flavors of lasagna shine through this incredibly tasty meatloaf.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Combine panko, milk, and egg in a small bowl and allow to soften, about 5 minutes.
- Combine ground beef, sausage, onion, 3 tablespoons marinara sauce, and garlic salt in a bowl. Add panko mixture and mix by hand until combined. Pat 1/2 of the mixture into the prepared pan. Lay 2 string cheese sticks side-by-side horizontally on top, leaving about 1/2 inch from the ends of the pan; stack remaining cheese sticks on top. Cover with remaining meat mixture.
- Bake in the preheated oven for 40 minutes. Remove from the oven and cover with remaining marinara sauce. Bake for 20 minutes more.
- While meatloaf bakes, prepare Alfredo sauce. Melt butter in a saucepan over medium heat, stirring with a wooden spoon, about 1 minute. Add heavy cream and stir until combined. Add Parmesan cheese and stir until blended. Season with nutmeg.
- Remove meatloaf from the oven and allow to rest for about 10 minutes. Pour Alfredo sauce down the middle of meatloaf. Slice and serve.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 11.5 g, Cholesterol 121.4 mg, Fat 30.7 g, Fiber 0.5 g, Protein 24.8 g, SaturatedFat 16.2 g, Sodium 773.2 mg, Sugar 2.3 g
LASAGNA FLATBREAD
A simple lasagna pizza.
Provided by apk979
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl.
- Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes; drain. Stir in marinara sauce.
- Spread 1/6 of the cheese mixture evenly on each flatbread; cover with sausage mixture. Top with remaining mozzarella cheese.
- Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.
Nutrition Facts : Calories 601.9 calories, Carbohydrate 30.5 g, Cholesterol 133.7 mg, Fat 36.8 g, Fiber 10.8 g, Protein 44 g, SaturatedFat 16 g, Sodium 1679.4 mg, Sugar 6.2 g
VEGETARIAN LASAGNA LOAF
I love veggie lasagna and this is a quick, easy one that tastes great. You can of course make this the really fattening way with regular milk, cheeses, and sour cream.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break the noodles in half widthwise; set aside.
- In a saucepan, combine sauce mix, Italian seasoning and garlic powder.
- Gradually stir in milk.
- Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- In an 8x4x2 inch loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, 2 noodle pieces, 1/4 cup ricotta or cottage cheese, 1/4 cup vegetables, and about 1 1/2 tablespoons Parmesan cheese topping.
- Repeat layers 3 times.
- Top with remaining noodle pieces, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping.
- Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and noodles are tender.
- Let stand for 10 minutes before serving.
- Reheat remaining sauce; serve with lasagna.
Nutrition Facts : Calories 197.9, Fat 1.7, SaturatedFat 0.9, Cholesterol 6.2, Sodium 117.3, Carbohydrate 33.5, Fiber 1.2, Sugar 1.4, Protein 11.6
Tips:
- To make a creamy and rich lasagna sauce, you can use a combination of ricotta cheese, cottage cheese, and Parmesan cheese.
- If you want a crispy crust on your lasagna loaf, brush the top with melted butter or olive oil before baking.
- To prevent the lasagna loaf from drying out, cover it with foil during the baking process.
- For a healthier version, use whole wheat lasagna noodles and lean ground turkey or chicken instead of beef.
- Feel free to experiment with different vegetables in your lasagna loaf, such as spinach, mushrooms, or zucchini.
Conclusion:
The recipes provided in the article offer a unique and delicious take on the classic lasagna dish. The combination of mashed potatoes, lasagna ingredients, and a loaf pan creates a hearty and flavorful meal that is perfect for feeding a crowd. With its ease of preparation and customizable ingredients, this lasagna loaf is sure to become a favorite in your kitchen. Whether you are looking for a comforting family meal or a dish to impress your guests, this lasagna loaf is sure to deliver. So, grab your ingredients, preheat your oven, and get ready to experience a taste sensation like no other.
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