Snackshot of the Day: No-Bake Lasagna
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Photos of all things food and drink from The Daily Meal
No-bake lasagna from Feed Our Families.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of no-bake lasagna from contributor Gina Rau. She says, "The end result was beautiful, full of flavor and easy to make. We all enjoyed it and will continue to even after tomato season. It certainly looks (and tastes) very different from my mother’s lasagna, but I like this method of making lasagna just as much, especially on a busy weeknight."
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."
Follow The Daily Meal's photo editor Jane Bruce on Twitter.
Lazy No Bake Lasagna With A Skillet
While I was wondering what to meal prep this week, I had a strong craving for lasagna! However, I didn’t really feel like doing all the work for it with the layering and baking so I used a short cut! This lazy no bake lasagna with a skillet is fast and does not require any layering!
|Block Reason:||Access from your area has been temporarily limited for security reasons.|
|Time:||Sat, 22 May 2021 1:37:46 GMT|
Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.
You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.
Generated by Wordfence at Sat, 22 May 2021 1:37:46 GMT.
Your computer's time: .
No-Bake Dessert Lasagna
Sooooo, we have a sneaking feeling you're going to like this dessert lasagna recipe. A lot. Imagine layers of cookies and whipped cream and other decadent stuff. Best of all, you don't even need to turn on the oven.
5 tablespoons butter, melted
Cream Cheese Filling
Two 8-ounce packages cream cheese, at room temperature
1½ cups confectioners' sugar
1 cup whipped topping (or whipped cream)
2 cups whipped chocolate yogurt (such as Yoplait Whips)
1¼ cups whipped topping (or whipped cream)
1¼ cup whipped topping (or whipped cream)
1. Make the Base: In the bowl of a food processor, pulse the Oreos until they are fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the base of a 9-by-13-inch pan.
2. Make the Cream Cheese Filling: In a medium bowl, mix the cream cheese with the confectioners' sugar to combine. Fold in the whipped topping and then set aside.
3. Make the Chocolate Filling: In another medium bowl, fold the yogurt with the whipped topping to combine.
4. Make the Lasagna: Scoop half the cream cheese filling on top of the Oreo base and smooth it into an even layer. Top with an even layer of whole graham crackers (you should use about 6). Spread half the jam into an even layer on top of the graham crackers.
5. Scoop the chocolate filling on top of the jam and spread it into an even layer. Top with another layer of graham crackers and the remaining jam.
6. Scoop the remaining cream cheese filling on top of the jam and spread it into an even layer. Top with an even layer of whipped topping. Crumble the remaining graham crackers and Oreos, and sprinkle the crumbs on top.
7. Chill the lasagna, covered, for at least 20 minutes and up to two days. Keep chilled until ready to slice and serve.
1. Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
Classic Marinara Sauce
Yield 8 Cups
2. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
No Bake Summer Berry Lasagna
This colorful lasagna is great for a light and refreshing summertime dessert. It's the perfect one to celebrate the Memorial Day or Fourth of July holidays.
1 2/3 c. heavy cream, chilled
1/3 c. powdered sugar, or to taste
1 t. vanilla
Red Velvet Crust:
3 c. graham cracker crumbs
¼ c. strawberry jam
½ c. plus 2 T. unsalted butter, melted
red gel food coloring (about 1 1/2 – 2 T.)
Cream Cheese Cheesecake Layer:
½ c. unsalted butter. softened
8 oz. cream cheese, softened
1 c. powdered sugar
1 t. vanilla
2/3 c. diced fresh strawberries
1 c. whipped cream
Blueberry Jello Salad Layer:
2 - 3 oz. pkg. Berry Blue Jello
1 1/4 c. boiling water
2 c. blueberry pie filling
1 c. canned crushed pineapple, drained
2 ½ c. whipped cream
fresh strawberries, halved
¼ c. chocolate chips
Red Velvet Crust:
Combine graham cracker crumbs, strawberry jam, melted butter and red food coloring, dropping the color directly in melted butter or jam so that it will dissolve better. Mix until evenly moistened.
Press mixture in the bottom of 13 x 9 x 2 inch dish. Place the crust in the freezer to firm.
Whipped Cream: In a bowl, beat the chilled heavy cream until soft peaks form add powdered sugar and vanilla mix until very stiff peaks form. Take out 1 c. beaten whipped cream for cheesecake layer. Cover remaining whipped cream reserve for topping.
Cream Cheese Cheesecake Layer: Cream together softened cream cheese, powdered sugar, vanilla and softened butter mix in 1 c. whipped cream DON'T use soft whipped cream. The cheesecake filling has to be thick or it won’t hold dense blueberry jello salad layer on top. Gently fold in diced strawberries spread over the crust. Place in the refrigerator 1-2 hours to set.
Blueberry Jello Salad Layer: In a large bowl, add all 6 oz. Berry Blue Jello gelatin mixture pour in 1 ¼ c. boiling water stir for a few minutes until gelatin is dissolved completely set aside to cool for 15-20 minutes.
Stir in well drained crushed pineapple and blueberry pie filling cool in the refrigerator 3-4 hours, stirring occasionally.
Spread blueberry jello layer over chilled cheesecake layer. DO NOT pour warm blueberry jello over cheesecake layer or it will melt it.
Place in the refrigerator to chill until jello layer is set completely.
When ready to serve, top with remaining whipped cream arrange fresh berries on top. Melt white chocolate chips transfer to a ziplock bag cut off a bit of the corner drizzle over the top.
Creamette Back of the Box Italian Lasagna Recipe
My father-in-law absolutely loved my lasagna recipe. He’s been gone for a few years now, but I always think of him when I make it for dinner. I wish that I could take credit for putting this Italian Lasagna recipe together, but I can’t. Many years ago I had followed the recipe on the back of the Creamette lasagna box and was sold. However, each time I wanted to make it, I just looked on the back of the box, always throwing the one away before it.
RELATED: you might also like this recipe – Ravioli Lasagna
One day I was in the grocery store picking up the noodles. I looked on the back of the box and it had a recipe for “Vegetable Lasagna” on the back. Oh no! I checked every box on the grocery store shelf, but alas, no “Italian Lasagna with Meat” recipe. ACK!
So I hoped and prayed that I still had a box in the cabinet. I was lucky, there was still half a box of noodles on my shelf at home, so I immediately cut the recipe off the box and taped it to a piece of paper. It’s tattered and sauce splattered, but it’s tried and true and holds a special place in my recipe binder.
That story is from 2008 when I first published this recipe. Since then I’ve made it over and over, this time using the printer friendly version of the recipe at the end of this post.
Many people have come to this blog post and commented that they too lost this Creamette lasagna recipe, so I’m happy to share it here with you.
No-Boil, Oven-Ready Noodles or Regular Lasagna Noodles?
Over the years I have tried different types of noodles. Creamette and other brands have come out with oven-ready noodles, also known as no-boil noodles. People still wonder if they can or should boil them. There’s no need to boil oven-ready noodles. You can just layer them right into the recipe. However, I like to soak them first, just to soften them up and make them pliable so they are easier to handle and work with.
This simple noodle soaking trick works for regular lasagna noodles too. Hence no more boiling at all if you don’t feel like it! Easy. Simply fill a pan with hot tap water. Place the noodles into the water about ten minutes before you assemble your casserole. Remember, this can be done with both types of noodles. Just don’t soak them too long, especially if there are a lot in the pan. They can stick together and be difficult to separate.
More cook’s notes to consider
If you are using regular lasagna noodles, use half of a box. If you are using oven-ready, use the whole box. This is based on using Creamette and the shape of their noodles. The oven-ready noodles are shorter and wider, therefore I layer them in the pan differently than I do the regular noodles. Watch the video above and you’ll see me making this recipe with the oven-ready noodles. The regular lasagna noodles are long and narrow and fit the full length of a 13 baking dish. You basically need about 12 noodles to make lasagna. A regular box of noodles will have about twice that many, while a box of no-boil noodles will have 12-14.
Recipe change from the box
My family prefers I leave the olives out of my lasagna, so I’ve never included them. The recipe from the back of the box is below PLUS 1 cup sliced pitted ripe black olives. If you decide to use them, just layer them in with all the other lasagna ingredients.
Can I make this in the crockpot?
Yes you can – here’s this recipe as a Crockpot lasagna.
Ingredients you will need for this lasagna:
- 1/2 of a (1-pound) package lasagna noodles, uncooked OR 1 whole box Oven-Ready lasagna noodles
- 1 lb bulk Italian sausage
- 1/2 lb ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (28 oz) can tomatoes, cut up (undrained)
- 2 (6 oz) cans tomato paste
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoons fennel seed
- 1/4 teaspoons pepper
- 1 (15 oz) container ricotta cheese
- 1 egg beaten
- 1 tablespoon parsley flakes (or 2 teaspoons fresh minced parsley)
- 1/2 teaspoons salt
- 4 cups of shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
Useful kitchen tools:
We’ve been loving this recipe for two decades, I hope you love it too!
More Casserole Recipes
I have a lot more casserole recipes if you like baking dinner in one dish. In fact one of the most popular casseroles on this blog is this John Wayne Casserole, everyone seems to love it and of course our Southwest Ground Beef Casserole! If pasta is your fancy, I have lots of those too! As far as lasagna goes, you might like these lasagna roll-ups and this pizza lasagna. And for dessert? Well, chocolate lasagna of course!
Since fresh peaches are in full season during the summer, it’s the perfect time for quick and easy peach desserts recipe. By the way, when the weather is warm no one likes to heat the oven, but we all love to enjoy delicious sweet treats.
That’s the reason why everybody looks for easy no-bake summer dessert recipes, like this one.
But another great thing about this recipe is that you can easily swap fresh peaches with canned, and make this delicious dessert lasagna all year round.
I named this sweet treat ‘lasagna’ because it is a layered dessert. This lasagna has five delicious layers.
The bottom layer is the Golden Oreo crust. It’s just a simple mixture of Golden Oreo crumbs and melted butter pressed in the bottom of the pan.
The next layer is cream cheese with diced fresh peaches.
Then come the best part, light and fluffy mixture of whipped cream, peach Jello, and peach Greek yogurt. It’s melt-in-your-mouth peach flavored cream. Peach Greek yogurt which makes it very refreshing.
The fourth layer is whipped cream. And the top layer is white chocolate curls. Peaches and white chocolate are a match made in heaven.
However, this recipe is really simple, quick, and easy. It takes only a few minutes to whip up and then just a couple of hours to set up in the refrigerator before it is ready to serve.
End after a few hours of chilling time, you will enjoy the smooth, creamy, and very satisfying combo of peaches, cream, white chocolate, and Golden Oreo. They are all blend in this delicious, refreshing summer dessert!
Chocolate Peanut Butter Lasagna recipe is so easy to put together and you can make it ahead of time and have a show-stopper dessert for potluck or parties. For that reason, lasagna dessert recipes are my favorite.
Since chocolate and peanut butter is my favorite flavor combo, I was shocked when I realized I didn’t share my favorite Chocolate Peanut Butter Lasagna recipe here on my blog. It’s one of the all-time classic lasagna flavors and I missed it. It had to be correct immediately. And to tell the truth I find I good excuse to make my favorite dessert again.
I shared Chocolate Peanut Butter Cheesecake, Peanut Butter Chocolate Cake, many homemade versions of my favorite Reese’s cups, but not my go-to lasagna recipe- Chocolate Peanut Butter Lasagna. If you haven’t tried it so far, you simply must make it as soon as possible. It’s so easy to put together in no time. You can feed a crowd. It’s perfect for parties and potlucks. But if you are a true chocolate-peanut butter addict as I am you can make it just for yourself even if you don’t have a special occasion.
However, if you don’t have a large company, you can easily half the recipe and make it in an 8 or 9 inch dish just for portion control.
Can some flavor changes be made to the original chocolate dessert?
Yes, you can easily replace these basic chocolate lasagna recipes to make them almost suitable for any taste you like.
- mint -Add mint extract to the chocolate layer and biscuit layer (to make Chocolate Mint Oreos).
- Tiramisu -Add some instant coffee powder to your chocolate almond flour crust. Sprinkle as much brandy as possible on the untoasted crust, but not too much. You want the crust to stay crisp and not moist. In addition, add a cup of espresso on the vanilla pudding layer to make a mocha cream cheese mixture.
- peanut butter -Just stir as much peanut butter in the chocolate layer and almond flour crust. You can choose smooth peanut butter or crunchy peanut butter.Just check the ingredient list to make sure there is no added sugar
- berry -Add a few tablespoons of my berry chia jam to the cream cheese mixture. You can even press whole berries into the cream cheese layer.
- lemon -Add 1/4 cup of unsweetened lemon curd to the cream cheese mixture. Serve with lemon zest and lemon slices for garnish.