3 Styles Lasagna In Trisagna Pan Alredo Recipe
Make the lasagna everyone will enjoy by using each well of the trisagna pan for the dish of their choice! Includes Veggie, Alfredo and Red Sauces
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
- 6 Each Uncooked lasagna noodles
- 1 Cup white Alfredo pasta sauce
- 1/8 Cup Milk
- 1 Cup chopped cooked chicken cubes
- 4 Oz crumbled feta cheese
- 2 Jars Small, of any type of red sauce
- 1 1/2 Tsp dried oregano leaves
- 3 Pinches Pepper
- 1 Cup Sliced mushrooms
- Optional, peppers, onions as desired
- 3 Cups shredded mozzarella cheese
- 1 Cup Crumbled meat of your choice
- 1/2 Cup Grated parmesan
- 5 Small Eggs, room temperature
- 8 Oz Ricotta cheese
Preheat oven to 375°F. Cook noodles in (8-qt.) Stockpot according to package directions, using shortest cook time; drain.
For Alfredo Lasagna:
In Small Bowl, combine Alfredo sauce, 1 egg and milk. Whisk until blended using Stainless Whisk; set aside.Coarsely chop chicken with Chef's Knife. Add chicken into bowl of alfredo sauce. Add pepper to taste and mix well.To assemble lasagna place one noodle in the first well of the pan. Spread 1/2 of the Alfredo sauce mixture over bottom of one well of the trisagna pan. Add 1/2 of feta. Top with another one of the noodles. Add remaining of the alfredo mixture over noodle. Top with remaining feta.
For Veggie Lasagna:In another small bowl mix together 1 jar of red sauce, oregano and pepper to taste. Add veggies.Whisk ricotta and eggs until creamy. Add pepper and oregano to taste. You will use half the mixture in each of last 2 wells.To assemble Veggie Lasagna, place one cooked noodle in second well. Add 1/4 parmesan on top. Add 1/4 ricotta mix. Add 1/2 veggie red sauce. Sprinkle 1/4 of mozzarella on this layer. Repeat for final layer. For Meat Lasagna.Cook meat until done. Set aside. In small bowl add remaining jar of red sauce. To the sauce add oregano and other spices of your choice. Add meat mixture. Mix well.Add one noodle to last well. Add 1/2 of remaining parmesan on top of the noodle. Add 1/2 remaining ricotta mixture, 1/2 meat sauce, 1/2 of the remaining mozzarella cheese. Repeat for final layer.
Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly and brown. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve using Large Serving Spatula.
Prepare lasagna as recipe directs up to 1 day in advance. Cover with aluminum foil and refrigerate. When ready to bake, remove from refrigerator while preheating oven to 350 degrees F. Increase covered baking time to 55 minutes. Continue as recipe directs.
©MARILYN'S TREATS. All images are copyright protected.
Serving: 1g | Calories: 320kcal | Carbohydrates: 21g | Protein: 24g | Fat: 169g | Cholesterol: 80mg | Sodium: 780mg | Fiber: 2g