10 Layer Poor Mans Lasagna Casserole Recipes

Steps:

• For Domenica's sauce: Lightly saute the garlic and chili flakes in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes.
• For the three-cheese filling: Mix together ricotta, goat cheese, Parmesan, basil, mint, nutmeg and some salt and pepper in a bowl.
• For the pasta: Place the yolks in the base of a stand mixer fitted with the paddle attachment and turn on low speed. Start slowly adding flour. As the dough starts to come together, scrape down the sides of the bowl. Remove the dough and knead until smooth and not sticky. Let rest for 20 to 30 minutes.
• Cut dough into four quarters. Roll the quarters through a pasta machine, starting with the widest opening, taking it through each opening once or twice and finishing with the smallest opening. (You should be able to see through the finished pasta sheets.)
• Cut sheets into pieces that will fit in a 9-by-13-inch baking pan.
• Boil a pot of water and cook pasta sheets for about 1 minute, then remove them and put them in ice water to stop the cooking. Remove the sheets and lay out on clean kitchen towels or napkins.
• For the thyme bechamel: Heat the butter and flour in a saucepan over medium heat and stir together for a minute. Add the milk, thyme and some salt and pepper and cook until mixture starts to thicken. Turn off heat and set aside.
• To assemble: Preheat oven to 375 degrees F.
• Coat a large baking dish with olive oil. Lay a sheet of pasta in the bottom and spread with a thin layer of bechamel and cheese filling. Spread with a rubber spatula or large metal spoon. Add a layer of pasta, then spread a layer of tomato sauce on that.
• Repeat this assembly until the pasta is all layered. Finish the top layer with tomato sauce and bechamel and sprinkle with Parmesan and basil. Cover with foil and bake for 24 to 30 minutes. Remove foil and cook for an additional 10 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
• Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
• Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
• Remove from the oven, let stand for at least 5 minutes and then cut and serve.

Steps:

• Brown hamburger in frying pan with salt and pepper, oregano, Italian seasonings, onions and garlic until done.
• Drain grease.
• Stir in (drained) mushrooms and spaghetti sauce.
• Simmer on very low.
• Meanwhile, in small bowl, heat cream cheese in microwave until very soft. Stir in the sour cream and beef bouillon well. Set aside.
• Cook macaroni until just done or "al dente". Drain well.
• In greased 4 quart roaster or crock pot, place (layer) 1/3 noodles, then 1/3 cream sauce, then 1/3 meat sauce, repeat 2 more times until ingredients are used up.
• Top with shredded Mexican blend cheese.
• Bake in 350 degree Fahrenheit oven for about 35 to 40 minutes until heated through and lightly bubbling.
• Let rest 5 or 10 minutes before serving.
• About 10-12 servings.
• Serve with garlic bread and a tossed salad.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Steps:

• Boil and drain noodles until tender, but not mushy, you want them flexible, but not totally limp, cook them, don't over cook them.
• Add in cream cheese and sour cream, enough to coat the noodles.
• Brown and drain hamburger and onion. Mix in the rest of the ingredients with the noodle mixture, being careful not to tear them up.
• Top with lots of shredded cheddar and mozzarella.
• Bake at 350~ for 20 minutes.

Steps:

• Mix cottage cheese,parmesan cheese and 3/4 cup of mozzarella cheese with salt,pepper and 1/2 teaspoon garlic powder. Set aside.
• Cook meat - season to taste, drain and add spaghetti sauce to meat.
• Cook and drain medium egg noodles al dente according to directions.
• Return to pot.
• Add spaghetti sauce/meat mixture and cheese mixture; stir to blend and heat over medium heat.
• Empty into large casserole dish and sprinkle remaining mozzarella cheese on top.
• Place under broiler just to melt cheese (you may skip this step and add all the mozzarella w/cheese mix if you do not want to place under broiler).
• Serve with a salad and garlic bread.

Steps:

• Brown meat in a skillet. Drain fat from meat (I usually rinse it under warm water.).
• Meanwhile, boil noodles according to package directions (its OK if they're a little underdone.).
• Meanwhile mix the egg and cottage cheese in a bowl, and set aside.
• Spray a 9x13 pyrex. Coat the bottom with a very thin layer of pasta sauce. Layer about half of the noodles on top of the sauce. Layer the meat on top of that, followed by another thin layer of sauce. Layer the cottage cheese mixture on top of that, followed by the remaining noodles. Add the remaining sauce on top of the noodles (I prefer it thin on top, so that the noodles get crispy-chewy.) Sprinkle all of the cheese on top of the lasagna.
• Bake at 350 for 20-30 minutes depending on how crunchy you like your noodles.
• I have found that half of a container of cottage cheese is perfect, so I usually go ahead and mix the remaining half with an egg, and freeze it. It defrosts quite easily in the fridge next time.
• I also usually buy the meat on sale in bulk, and freeze it in pre-cooked portions. If you do that, you can easily put this meal together quickly. It's also easy to make 2 lasagnas at once, and freeze one for later. You can reheat it in the microwave, or in the oven at 350 for 20 minutes, covered.

Steps:

• Brown the hamburger meat with the onion, garlic, salt and pepper.
• Drain the fat.
• Then add the rice, corn, and tomato sauce and mix together.
• Top with the cheese.
• If you have a cast-iron pan put the casserole in the oven for about 5 minutes to melt the cheese. If you do not have a cast-iron pan, just cover the casserole until the cheese melts.