Baked Lasagne Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
• In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
• In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
• Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Steps:

• Cook ravioli according to package directions; drain and set aside. Meanwhile, saute mushroom, spinach, salt and pepper in olive oil. , Preheat oven to 450°. Using four lightly greased 16-ounce ramekins or crocks, layer ravioli with spoonfuls of mushroom-spinach mixture and ricotta. Cover with pasta sauce and shredded mozzarella. Bake for 10 minutes or until cheese is fully melted. Serve with additional hot pasta sauce, if desired.

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:

• In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. , Spoon a third of the meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Steps:

• Brown meat slowly.
• Add next 6 ingredients to meat (garlic through tomato paste).
• Add one tomato paste can of water.
• Simmer uncovered until thick or about 45 minutes.
• Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
• Cover and refrigerate until ready to use.
• Also meanwhile, cook lasagna noodles in boiling water until tender.
• Drain and rinse with cold water.
• Spray a 13X9X2 baking pan with vegetable oil spray.
• Place 1/2 of the noodles in the bottom of the pan.
• Spread 1/2 of the cottage cheese mixture over the noodles.
• Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
• Layer again with noodes, cottage cheese, meat and mozzarella cheese.
• Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.

Steps:

• Cook lasagna noodles according to package directions or until tender but still firm.
• Drain, keep warm.
• Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done.
• Add sauce, salt, and Italian seasoning and mix well.
• Simmer on low heat 12-15 minutes .
• In a separate bowl, combine eggs and ricotta cheese.
• Grease a 9" x 12" or larger, baking pan.
• Arrange a first layer of noodles so the ends hang over the sides of the pan.
• (The ends will be laid back-over the top for the final layer).
• Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.
• Add a second alternating layer of pasta, the meat sauce and cheese mixture.
• Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce.
• Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly.
• Allow to set for 5-10 minutes before cutting.
• This Lasagna recipe can be modified to suit individual preferences. I have also made it using Italian sausage instead of beef, and I have added a can of chopped tomatoes to the sauce mixture with good results. Sometimes I mix in shredded parmesan cheese to the ricotta for an extra boost :).

Steps:

• Lightly saute onions, garlic in oil.
• Add meat and cook until brown.
• Add tomatoes, tomato paste, parsley, basil, salt, pepper and 3 T grated parmesan. Mix well and simmer for 45 minute.
• Cook Lasagne noodles in 6 qts of boiling water for 20 minutes or until tender.
• Put a couple of spoonfuls of sauce of bottom of 13 x 9 pan. Arrange half of noodles on next. Spread 1/2 the ricotta or cottage cheese and 1/2 the mozzarella over noodles. Top with 1/2 the sauce. Then repeat the layers. Top with 1/2 C parmesan cheese.
• Bake uncovered for 30 minutes at 350 degrees.
• Let stand for 10 minutes before serving.

Steps:

• For the Bolognese ragu: Preheat the oven to 300 degrees F. Smear 1 tablespoon butter in an even layer over the bottom and sides of a Dutch oven. Set aside.
• In a large skillet over medium heat, render the bacon until cooked through but not crisp, 5 to 7 minutes. Transfer the bacon to a paper towel and pour off all but 1 tablespoon of the bacon fat from the skillet. Add the remaining 1 tablespoon butter and melt over medium heat. Add the garlic, celery, carrots and onion and saute until the onion is translucent and the vegetables are softened, about 8 minutes. Transfer the vegetables to the Dutch oven.
• Add the oil to the skillet and add the beef. Cook the meat, breaking it apart with a wooden spoon, until uniformly brown, about 15 minutes. Transfer the beef and bacon to the Dutch oven and pour in the chicken stock, wine and tomato puree. Transfer to the oven and cook, stirring occasionally, for 3 to 4 hours.
• If there is a large amount of fat on top of the sauce, skim it off with a large spoon. Stir in the cream and Parmigiano-Reggiano. Taste for seasoning, adding salt and pepper if needed.
• For the cheese sauce: In a large saucepan, melt the butter over medium heat. Add the flour, whisking for a minute. Add the milk and cream and cook, whisking, until the mixture thickens, 5 to 10 minutes. (The process goes more quickly if you warm the milk and cream beforehand.) Add salt and pepper to taste. Remove from the heat, add the fontina and nutmeg and whisk to combine.
• For the lasagna: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish along the bottom and sides.
• Spread a thin layer of the ragu sauce on the bottom of the baking dish and top with a single layer of noodles. Top with another layer of the ragu sauce. Spoon a thin layer of the cheese sauce over the ragu in the baking dish. Top with a second layer of noodles and continue layering with the ragu, cheese sauce and noodles until you've finished the noodles and reached the top. Finish with a last layer of ragu and cheese sauce and top with the Parmigiano-Reggiano. Bake until bubbling, 30 to 35 minutes.