View this post on Instagram

A post shared by Tasty Tables (@tastytablesuk)

Ingredients:

• 9 lasagna sheets
• 2 cups of sliced mushrooms (such as cremini or button)
• 1 onion, finely chopped
• 5 cloves of garlic, minced
• 1 cup of chopped walnuts
• 2 cups of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cups béchamel sauce (store-bought or homemade)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

View this post on Instagram

A post shared by Holly Thee Scallion Foodmaker (@itsholly)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper to taste.
4. Stir in the chopped walnuts and cook for an additional 2-3 minutes, until the walnuts are toasted and fragrant. Remove from heat and set aside.
5. To assemble the lasagna, spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles on top, followed by a layer of the mushroom and walnut mixture. Sprinkle a handful of shredded mozzarella cheese over the mushroom and walnut layer, then spoon some béchamel sauce on top.
6. Repeat the layers until all the ingredients are used up, finishing with a layer of béchamel sauce and a generous sprinkle of grated Parmesan cheese. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the lasagna is hot and bubbly.
7. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and melted. Let the lasagna cool for a few minutes before slicing. Garnish with chopped fresh parsley and serve hot.

View this post on Instagram

A post shared by Christine McMichael (@jar.of.lemons)

The post Try This Walnut And Mushroom Lasagna appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Ashley | Baker By Nature (@bakerbynature)

Ingredients

• 1 large butternut squash
• 1 tin of green lentils
• 1 white onion
• 4 cloves of garlic
• 1 heaped tablespoon of tomato puree
• 1 heaped tablespoon of plain flour
• 2 tablespoons of olive oil
• 12 ounces of lasagna sheets
• 1 handful of fresh sage
• 3 ounces of nutritional yeast
• 2 cups of oat milk

View this post on Instagram

A post shared by Damian Zedower (@damian_zedower)

Instructions

1. Peel your butternut squash and cut it up into small chunks. Put into a deep baking dish and add half of your olive oil and a pinch of salt.
2. Roast for about 30 minutes.
3. Add your garlic about 10 minutes before you remove your butternut squash from the oven. Chop up your onions into small chunks and fry in a saucepan with the other half of your olive oil. Once they have turned translucent, add your roasted squash and garlic.
4. Stir in your lentils and add your tomato puree and cook for about 15 minutes, adding water if it begins to dry up. You can blend if you want a smoother flavor, but leave unblended if you want more texture and if your squash is small enough.
5. Meanwhile, you can make your bechamel sauce. Heat some oil in a separate pan and add your flour. Cook for a couple of minutes, before adding your oat milk and stirring well. Cook on a low heat and keep stirring, before adding your nutritional yeast. Taste for flavor and add more salt or nutritional yeast if you want more of a cheesy flavor.
6. Once your butternut squash sauce and bechamel sauce are cooked, remove them from the heat. In a deep baking dish, add a layer of your squash sauce and spread out to cover the dish. Do the same with your bechamel, before adding a layer of lasagna pasta sheets. Repeat this at least once, until you have run out of squash and bechamel sauces.
7. Once you have constructed your lasagna, cook in the oven for about 30 minutes, and enjoy!

View this post on Instagram

A post shared by The Store (@thestore_bedford)

The post Try This Delicious and Nutritious Vegan Lasagna Recipe appeared first on falafelandcaviar.com.

One thing we can all agree about lasagna is that this iconic Italian dish is best when homemade. This enables you to use fresh ingredients and customize it per your preference, which is always a better option. Still, making lasagna is a lot more challenging compared to other pasta dishes.

In order to make perfect lasagna, you need to execute every step perfectly and pay attention to small details. It also helps if you avoid mistakes that people usually make when making this dish. Want to know more about them? Continue reading below.

Pasta Sheets Management

When boiling pasta for lasagna, you should always salt the water. No matter how much you salt the rest of the ingredients, the pasta sheets won’t be seasoned properly unless you do it at the very start. Salted pasta will significantly add to the flavor of your lasagna.

Another thing to watch for is how your treat the pasta after it’s cooked. If you don’t start assembling lasagna immediately, then don’t leave the pasta in water or drained in a bowl. Instead, line each sheet separately on parchment paper. This way, you’ll avoid soggily and clumped pasta.

Cookware Material

You would think that the material your pan is made of doesn’t play a role in the outcome of the cooking process. But it turns out it does.

According to experts, the best cookware for lasagna is a glass pan. This is because glass distributes the heat in a better way than other materials, ensuring that lasagna is baked more evenly.

Correct Assembly

Layers are what lasagna is all about, so it is vital to choose the right approach during the assembly process. Food expert Sabrina Sexton of the Institute of Culinary Education says that the correct way of layering lasagna is: sauce-pasta-filling.

According to her, this allows the filling to be easily spread on the pasta sheets while also allowing flavors to mend better. The order should be followed from the beginning, as adding a bit of sauce before the first layer of pasta will prevent lasagna from sticking to the pan.

Rest is Important

We know it is hard to resist freshly baked lasagna. But you should if you want it to be good. It is recommended that you leave lasagna alone for at least 15 minutes (30 minutes would be optimal) before cutting it. The resting time will ensure that the lasagna squares hold their shape and prevent the filling and sauce from spilling.

The post Common Mistakes to Avoid When Making Lasagna appeared first on falafelandcaviar.com.

While most lasagnas are generally made with tomato sauce, noodles, pork or beef, and cheese, there are tons of variations that you can put on this popular dish depending on your own flavor and dietary preferences. Here are some fillings that you can use to put a twist on lasagna.

Eggplant

If you are looking for a healthier ingredient to add to your lasagna, eggplant is a great choice. Offering a hearty richness that isn’t found in many vegetables, eggplant lasagna will fill up and satisfy you.

Spinach and Mushrooms

Another great veggie-centric option for your lasagna is a spinach and mushroom combination. Just like eggplant lasagna, this dish can be made completely vegan if you opt for plant-based cheese in the dish too!

Chicken

That’s right: chicken can be used as a meat in lasagna as well! Offering a lighter, less intense protein option than the traditional choices of pork or beef, you’ll end up loving how the cheesy, tomatoey sauce blends with chicken.

The post Put a Twist on Lasagna With These Fillings appeared first on falafelandcaviar.com.

Ingredients:

• 8 oz softened light cream cheese
• 8 lasagna noodles
• 1/3 cup shredded parmesan cheese
• 2 cups shredded chicken
• 1 cup light ricotta cheese

For the Sauce:

• 4 tablespoons flour
• 1/3 cup shredded parmesan cheese
• 3 tablespoons butter
• 1/4 cup pesto
• 2 cups milk
• salt
• pepper

Instructions:

1. Set the oven to 350 F degrees and prepare a baking pan or any kind of oven-proof casserole dish.
2. Check out the instructions on the noodle packaging and start cooking the noodles.
3. When the noodles are done, place them on a flat surface.
4. Combine the ricotta cheese, cream cheese, chicken, and parmesan in a bowl and mix them all together.
5. Top every noodle off with the mixture, then roll the noodles. Line them up in the baking dish.
6. Use a pan to melt the butter, then when done include the flour. Cook for 1 minute, next include the milk.
7. Cook until you don’t have any lumps in the sauce.
8. Add in the parmesan cheese, pesto, salt, and pepper.
9. Top off the lasagna rolls with the sauce and add more parmesan if you want.
10. Bake the pesto lasagna rolls for 15 minutes and serve them while hot.

The post These 30-Minute Pesto Lasagna Rolls Will Have You Hooked appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb mini meatballs
• 1 c parmesan cheese
• 1 lb cooked lasagna noodles
• 8 oz mushrooms
• 12 oz can tomato paste
• 2 lb grated mozzarella cheese
• 2- 30 oz cans tomato sauce
• 10 hard-cooked eggs, cut into 6 pieces each

Instructions:

1. Combine the tomato paste, 1/3 cup parmesan, tomato sauce, and mushrooms together in a pan. Let the mixture simmer and include the meatballs. Leave it to simmer on low heat for half an hour.
2. For the Calabrian lasagna, you will need a baking dish. Pour 1/2 cup tomato sauce on the bottom, top it off with a layer of noodles. Next add 1/2 cup tomato sauce, 1/3 cup parmesan, another layer noodles, 1/2 cup tomato sauce, and finish off with the eggs.
3. Cover the lasagna with the meatball and mushroom mixture. Continue with 1 lb mozzarella, 1/2 cup sauce, 1/3 cup parmesan, 1 layer noodles, and 1 lb mozzarella.
4. Place the dish in the oven for 30-60 minutes at 350 degrees. Let it cool down for 10 to 15 minutes before you serve it.

The post Calabrian Lasagna is Perfect For Sunday Lunch appeared first on falafelandcaviar.com.

Ingredients:

• 14.5 oz diced tomato
• 1/2 teaspoon garlic salt
• 3 small zucchini
• 1/2 teaspoon garlic powder
• 10 oz ricotta
• 8 oz mozzarella
• 8 oz tomato sauce
• 1/2 cup parmesan
• 1/3 chopped onion
• 1 egg
• 1 tablespoon fresh thyme
• 2 tablespoons fresh basil
• 2 tablespoons fresh oregano

Instructions:

• Wash and cut the zucchini into thick strips. Dry the strips out on pieces of paper and add salt.
• Get a saute pan and heat the olive oil. Cook the onion for 5 minutes.
• Next, include the tomato sauce, garlic salt, diced tomatoes, and garlic powder.
• Mix all the ingredients together and let them simmer for 2 to 3 minutes. Add the basil, thyme, and oregano and take the saute pan away from the heat.
• Set the oven to 375 F degrees and prepare a baking pan.
• Combine the ricotta, parmesan, and egg in a bowl.
• Add some of the sauce on the bottom of the pan. Top it off with a layer of zucchini.
• The next layer is 1/3 of the ricotta mix. Next, add 1/4 of mozzarella.
• Continue doing the same steps all over again.
• Cover the baking pan and leave it in the oven for 35 minutes. When the time is up let it bake uncovered for 15 to 20 minutes.
• Serve the zucchini lasagna right away.

The post Zucchini Lasagna is the Meat-Free Alternative You Must Try appeared first on falafelandcaviar.com.

Want to make your lasagna a little more exciting? Here are some delicious ingredients that you can add to make it unique.

Pepperoni

We grew up eating lots of lasagna as children, and our family’s recipe always included pepperoni. This Italian cured meat adds a rich touch to lasagna and makes it even tastier.

Italian Sausage

Lasagna is delicious, but it isn’t always the most flavor-forward dish. If you’re looking to jazz up your lasagna and add stronger flavors, using Italian sausage instead of normal ground meat is a fantastic option.

Spinach

Lasagna doesn’t have to be an unhealthy dish! In fact, if you replace the meat with spinach, you’ll make a healthy and vegetarian-friendly dish that is both guilt-free and super flavorful.

Eggplant

Eggplant is another great alternative for meat in lasagna dishes. Or, if you want to have the best of both worlds, top your lasagna with eggplant for a fun decorative element!

The post Lasagna is Even More Delicious With These Ingredients appeared first on falafelandcaviar.com.

Ingredients:

Get ready to do some shopping!

1lb. ground turkey
2 tablespoons tomato paste
1 lb. lasagna noodles
2 cloves minced garlic
2 tablespoons extra-virgin olive oil
1 can crushed tomatoes
1 finely chopped onion
1 container ricotta
2 tablespoons chopped parsley
1 egg, 1/4 c. torn basil
1 lb. sliced mozzarella
1/2 c. grated parmesan.

Instructions:

The first step is to cook the noodles according to the instructions on the box. When they are done, remove the water and set them on a baking sheet.

Get a large pot and fill it with oil and onion. Cook it on medium heat for five minutes.

Add the ground turkey and the tomato paste. Constantly stir with a wooden spoon for six minutes.

Then, include the basil and tomatoes as well. Add salt and pepper to your liking. Leave the sauce to simmer for twenty minutes.

In another bowl, mix the parmesan, egg, ricotta, parsley, and garlic. Add salt and pepper.

Once this is done, you can start preparing the turkey lasagna. After each layer of noodles add a layer of sauce and ricotta mixture.

You do this until you’re out of ingredients. Bake everything for 35 minutes.

The post This Turkey Lasagna Recipe Will Make You Say Wow! appeared first on falafelandcaviar.com.

Ingredients:

To prepare the ravioli lasagna you will need to get 2 30-oz packages of cheese ravioli, 1 1/2 cup grated Parmesan cheese, 1/3 cup chopped basil, 2 25-oz jars marinara pasta sauce, 1 1/2 cups shredded mozzarella cheese. You can also use another type of ravioli that also include cheese.

Instructions:

Start by getting a baking dish, and cover it with cooking spray. Add one half of a jar of the marinara sauce on the bottom of the dish. Set the oven to preheat on 400 F degrees. Include one pack of the ravioli on top of the marinara sauce. Cover it with the other half of the marinara sauce from the first jar. You can now add 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Continue by adding another layer of the marinara sauce. Top it with ravioli, sauce again and the two types of cheese.

This is pretty much it. Now, you only need to cover the baking dish with aluminum foil and leave it in the oven for half an hour. You can now remove the foil and let the ravioli lasagna cook for 15 more minutes. Top them off with basil and the lasagna is ready to be served.

The post This Ravioli Lasagna Has the Easiest Recipe appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Tasty Tables (@tastytablesuk)

Ingredients:

• 9 lasagna sheets
• 2 cups of sliced mushrooms (such as cremini or button)
• 1 onion, finely chopped
• 5 cloves of garlic, minced
• 1 cup of chopped walnuts
• 2 cups of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cups béchamel sauce (store-bought or homemade)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

View this post on Instagram

A post shared by Holly Thee Scallion Foodmaker (@itsholly)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper to taste.
4. Stir in the chopped walnuts and cook for an additional 2-3 minutes, until the walnuts are toasted and fragrant. Remove from heat and set aside.
5. To assemble the lasagna, spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles on top, followed by a layer of the mushroom and walnut mixture. Sprinkle a handful of shredded mozzarella cheese over the mushroom and walnut layer, then spoon some béchamel sauce on top.
6. Repeat the layers until all the ingredients are used up, finishing with a layer of béchamel sauce and a generous sprinkle of grated Parmesan cheese. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the lasagna is hot and bubbly.
7. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and melted. Let the lasagna cool for a few minutes before slicing. Garnish with chopped fresh parsley and serve hot.

View this post on Instagram

A post shared by Christine McMichael (@jar.of.lemons)

The post Try This Walnut And Mushroom Lasagna appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Ashley | Baker By Nature (@bakerbynature)

Ingredients

• 1 large butternut squash
• 1 tin of green lentils
• 1 white onion
• 4 cloves of garlic
• 1 heaped tablespoon of tomato puree
• 1 heaped tablespoon of plain flour
• 2 tablespoons of olive oil
• 12 ounces of lasagna sheets
• 1 handful of fresh sage
• 3 ounces of nutritional yeast
• 2 cups of oat milk

View this post on Instagram

A post shared by Damian Zedower (@damian_zedower)

Instructions

1. Peel your butternut squash and cut it up into small chunks. Put into a deep baking dish and add half of your olive oil and a pinch of salt.
2. Roast for about 30 minutes.
3. Add your garlic about 10 minutes before you remove your butternut squash from the oven. Chop up your onions into small chunks and fry in a saucepan with the other half of your olive oil. Once they have turned translucent, add your roasted squash and garlic.
4. Stir in your lentils and add your tomato puree and cook for about 15 minutes, adding water if it begins to dry up. You can blend if you want a smoother flavor, but leave unblended if you want more texture and if your squash is small enough.
5. Meanwhile, you can make your bechamel sauce. Heat some oil in a separate pan and add your flour. Cook for a couple of minutes, before adding your oat milk and stirring well. Cook on a low heat and keep stirring, before adding your nutritional yeast. Taste for flavor and add more salt or nutritional yeast if you want more of a cheesy flavor.
6. Once your butternut squash sauce and bechamel sauce are cooked, remove them from the heat. In a deep baking dish, add a layer of your squash sauce and spread out to cover the dish. Do the same with your bechamel, before adding a layer of lasagna pasta sheets. Repeat this at least once, until you have run out of squash and bechamel sauces.
7. Once you have constructed your lasagna, cook in the oven for about 30 minutes, and enjoy!

View this post on Instagram

A post shared by The Store (@thestore_bedford)

The post Try This Delicious and Nutritious Vegan Lasagna Recipe appeared first on falafelandcaviar.com.

One thing we can all agree about lasagna is that this iconic Italian dish is best when homemade. This enables you to use fresh ingredients and customize it per your preference, which is always a better option. Still, making lasagna is a lot more challenging compared to other pasta dishes.

In order to make perfect lasagna, you need to execute every step perfectly and pay attention to small details. It also helps if you avoid mistakes that people usually make when making this dish. Want to know more about them? Continue reading below.

Pasta Sheets Management

When boiling pasta for lasagna, you should always salt the water. No matter how much you salt the rest of the ingredients, the pasta sheets won’t be seasoned properly unless you do it at the very start. Salted pasta will significantly add to the flavor of your lasagna.

Another thing to watch for is how your treat the pasta after it’s cooked. If you don’t start assembling lasagna immediately, then don’t leave the pasta in water or drained in a bowl. Instead, line each sheet separately on parchment paper. This way, you’ll avoid soggily and clumped pasta.

Cookware Material

You would think that the material your pan is made of doesn’t play a role in the outcome of the cooking process. But it turns out it does.

According to experts, the best cookware for lasagna is a glass pan. This is because glass distributes the heat in a better way than other materials, ensuring that lasagna is baked more evenly.

Correct Assembly

Layers are what lasagna is all about, so it is vital to choose the right approach during the assembly process. Food expert Sabrina Sexton of the Institute of Culinary Education says that the correct way of layering lasagna is: sauce-pasta-filling.

According to her, this allows the filling to be easily spread on the pasta sheets while also allowing flavors to mend better. The order should be followed from the beginning, as adding a bit of sauce before the first layer of pasta will prevent lasagna from sticking to the pan.

Rest is Important

We know it is hard to resist freshly baked lasagna. But you should if you want it to be good. It is recommended that you leave lasagna alone for at least 15 minutes (30 minutes would be optimal) before cutting it. The resting time will ensure that the lasagna squares hold their shape and prevent the filling and sauce from spilling.

The post Common Mistakes to Avoid When Making Lasagna appeared first on falafelandcaviar.com.

While most lasagnas are generally made with tomato sauce, noodles, pork or beef, and cheese, there are tons of variations that you can put on this popular dish depending on your own flavor and dietary preferences. Here are some fillings that you can use to put a twist on lasagna.

Eggplant

If you are looking for a healthier ingredient to add to your lasagna, eggplant is a great choice. Offering a hearty richness that isn’t found in many vegetables, eggplant lasagna will fill up and satisfy you.

Spinach and Mushrooms

Another great veggie-centric option for your lasagna is a spinach and mushroom combination. Just like eggplant lasagna, this dish can be made completely vegan if you opt for plant-based cheese in the dish too!

Chicken

That’s right: chicken can be used as a meat in lasagna as well! Offering a lighter, less intense protein option than the traditional choices of pork or beef, you’ll end up loving how the cheesy, tomatoey sauce blends with chicken.

The post Put a Twist on Lasagna With These Fillings appeared first on falafelandcaviar.com.

Ingredients:

• 8 oz softened light cream cheese
• 8 lasagna noodles
• 1/3 cup shredded parmesan cheese
• 2 cups shredded chicken
• 1 cup light ricotta cheese

For the Sauce:

• 4 tablespoons flour
• 1/3 cup shredded parmesan cheese
• 3 tablespoons butter
• 1/4 cup pesto
• 2 cups milk
• salt
• pepper

Instructions:

1. Set the oven to 350 F degrees and prepare a baking pan or any kind of oven-proof casserole dish.
2. Check out the instructions on the noodle packaging and start cooking the noodles.
3. When the noodles are done, place them on a flat surface.
4. Combine the ricotta cheese, cream cheese, chicken, and parmesan in a bowl and mix them all together.
5. Top every noodle off with the mixture, then roll the noodles. Line them up in the baking dish.
6. Use a pan to melt the butter, then when done include the flour. Cook for 1 minute, next include the milk.
7. Cook until you don’t have any lumps in the sauce.
8. Add in the parmesan cheese, pesto, salt, and pepper.
9. Top off the lasagna rolls with the sauce and add more parmesan if you want.
10. Bake the pesto lasagna rolls for 15 minutes and serve them while hot.

The post These 30-Minute Pesto Lasagna Rolls Will Have You Hooked appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb mini meatballs
• 1 c parmesan cheese
• 1 lb cooked lasagna noodles
• 8 oz mushrooms
• 12 oz can tomato paste
• 2 lb grated mozzarella cheese
• 2- 30 oz cans tomato sauce
• 10 hard-cooked eggs, cut into 6 pieces each

Instructions:

1. Combine the tomato paste, 1/3 cup parmesan, tomato sauce, and mushrooms together in a pan. Let the mixture simmer and include the meatballs. Leave it to simmer on low heat for half an hour.
2. For the Calabrian lasagna, you will need a baking dish. Pour 1/2 cup tomato sauce on the bottom, top it off with a layer of noodles. Next add 1/2 cup tomato sauce, 1/3 cup parmesan, another layer noodles, 1/2 cup tomato sauce, and finish off with the eggs.
3. Cover the lasagna with the meatball and mushroom mixture. Continue with 1 lb mozzarella, 1/2 cup sauce, 1/3 cup parmesan, 1 layer noodles, and 1 lb mozzarella.
4. Place the dish in the oven for 30-60 minutes at 350 degrees. Let it cool down for 10 to 15 minutes before you serve it.

The post Calabrian Lasagna is Perfect For Sunday Lunch appeared first on falafelandcaviar.com.

Ingredients:

• 14.5 oz diced tomato
• 1/2 teaspoon garlic salt
• 3 small zucchini
• 1/2 teaspoon garlic powder
• 10 oz ricotta
• 8 oz mozzarella
• 8 oz tomato sauce
• 1/2 cup parmesan
• 1/3 chopped onion
• 1 egg
• 1 tablespoon fresh thyme
• 2 tablespoons fresh basil
• 2 tablespoons fresh oregano

Instructions:

• Wash and cut the zucchini into thick strips. Dry the strips out on pieces of paper and add salt.
• Get a saute pan and heat the olive oil. Cook the onion for 5 minutes.
• Next, include the tomato sauce, garlic salt, diced tomatoes, and garlic powder.
• Mix all the ingredients together and let them simmer for 2 to 3 minutes. Add the basil, thyme, and oregano and take the saute pan away from the heat.
• Set the oven to 375 F degrees and prepare a baking pan.
• Combine the ricotta, parmesan, and egg in a bowl.
• Add some of the sauce on the bottom of the pan. Top it off with a layer of zucchini.
• The next layer is 1/3 of the ricotta mix. Next, add 1/4 of mozzarella.
• Continue doing the same steps all over again.
• Cover the baking pan and leave it in the oven for 35 minutes. When the time is up let it bake uncovered for 15 to 20 minutes.
• Serve the zucchini lasagna right away.

The post Zucchini Lasagna is the Meat-Free Alternative You Must Try appeared first on falafelandcaviar.com.

Want to make your lasagna a little more exciting? Here are some delicious ingredients that you can add to make it unique.

Pepperoni

We grew up eating lots of lasagna as children, and our family’s recipe always included pepperoni. This Italian cured meat adds a rich touch to lasagna and makes it even tastier.

Italian Sausage

Lasagna is delicious, but it isn’t always the most flavor-forward dish. If you’re looking to jazz up your lasagna and add stronger flavors, using Italian sausage instead of normal ground meat is a fantastic option.

Spinach

Lasagna doesn’t have to be an unhealthy dish! In fact, if you replace the meat with spinach, you’ll make a healthy and vegetarian-friendly dish that is both guilt-free and super flavorful.

Eggplant

Eggplant is another great alternative for meat in lasagna dishes. Or, if you want to have the best of both worlds, top your lasagna with eggplant for a fun decorative element!

The post Lasagna is Even More Delicious With These Ingredients appeared first on falafelandcaviar.com.

Ingredients:

Get ready to do some shopping!

1lb. ground turkey
2 tablespoons tomato paste
1 lb. lasagna noodles
2 cloves minced garlic
2 tablespoons extra-virgin olive oil
1 can crushed tomatoes
1 finely chopped onion
1 container ricotta
2 tablespoons chopped parsley
1 egg, 1/4 c. torn basil
1 lb. sliced mozzarella
1/2 c. grated parmesan.

Instructions:

The first step is to cook the noodles according to the instructions on the box. When they are done, remove the water and set them on a baking sheet.

Get a large pot and fill it with oil and onion. Cook it on medium heat for five minutes.

Add the ground turkey and the tomato paste. Constantly stir with a wooden spoon for six minutes.

Then, include the basil and tomatoes as well. Add salt and pepper to your liking. Leave the sauce to simmer for twenty minutes.

In another bowl, mix the parmesan, egg, ricotta, parsley, and garlic. Add salt and pepper.

Once this is done, you can start preparing the turkey lasagna. After each layer of noodles add a layer of sauce and ricotta mixture.

You do this until you’re out of ingredients. Bake everything for 35 minutes.

The post This Turkey Lasagna Recipe Will Make You Say Wow! appeared first on falafelandcaviar.com.

Ingredients:

To prepare the ravioli lasagna you will need to get 2 30-oz packages of cheese ravioli, 1 1/2 cup grated Parmesan cheese, 1/3 cup chopped basil, 2 25-oz jars marinara pasta sauce, 1 1/2 cups shredded mozzarella cheese. You can also use another type of ravioli that also include cheese.

Instructions:

Start by getting a baking dish, and cover it with cooking spray. Add one half of a jar of the marinara sauce on the bottom of the dish. Set the oven to preheat on 400 F degrees. Include one pack of the ravioli on top of the marinara sauce. Cover it with the other half of the marinara sauce from the first jar. You can now add 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Continue by adding another layer of the marinara sauce. Top it with ravioli, sauce again and the two types of cheese.

This is pretty much it. Now, you only need to cover the baking dish with aluminum foil and leave it in the oven for half an hour. You can now remove the foil and let the ravioli lasagna cook for 15 more minutes. Top them off with basil and the lasagna is ready to be served.

The post This Ravioli Lasagna Has the Easiest Recipe appeared first on falafelandcaviar.com.