Daves Great 3 Cheese Lasagna Recipe 465

Steps:

• Heat the oil and butter in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes. Add the garlic, celery, carrots and bay leaves and cook, stirring frequently, until soft, about 10 minutes.
• Turn the heat up to medium-high. Add the plant-based ground beef alternative and break up with a fork if necessary. Add the tomato paste and marinara sauce and cook until bubbly, about 2 minutes.
• Splash in the red wine and cook until it has evaporated. Remove the bay leaves, then pour in the broth and add the nutmeg, 3 pinches of salt and a sprinkle of pepper.
• Simmer uncovered, stirring occasionally and adding a splash of water if dry, until the sauce has darkened and thickened and all the flavors have infused, about 2 hours.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C) with a rack in the center. Grease an 8-by-12-inch broiler-safe baking dish or lasagna pan with butter.
• Spoon a thin layer of sauce into the bottom of the pan. Top with a layer of 3 pasta sheets, followed by a third of the remaining sauce and a third of the mozzarella and Parmesan. Repeat the layers with the pasta, sauce and cheeses twice more until you have 3 layers in total.
• Cover the dish with aluminum foil and bake until the lasagna is bubbling and the cheese is melted, about 25 minutes.
• Remove the foil and turn the oven to broil, keeping the lasagna on the center rack. Cook to crisp the top, being careful not to let it burn, 10 to 15 minutes more.
• Let cool for 15 minutes. Then it's ready to eat.

Steps:

• Preparation: 1. Pre-heat Dutch Oven over medium heat. 2. Place sausage, ground beef, onion and garlic into pre-heated Dutch Oven and cook until well-browned (approx. 5 - 8 mins.) 3. Stir in crushed tomatoes, tomato sauce, tomato paste. wine (optional) and water - mix well. 4. Add sugar, basil, fennel seeds, Italian seasoning, 1 tbsp. salt, 1/4 tsp. ground black pepper, 2 tbsp. parsley and bay leaf. 5. Cover Dutch Oven and simmer for about 1 1/2 hours, stirring occasionally. 6. Bring 4-6 qts. water to a boil and add 1 tbsp. salt. 7. Carefully add 12 lasagna noodles and stir. 8. Bring water back to a boil. 9. Cook noodles (uncovered) for 8-10 mins. 10. Drain noodles and rinse with cold water. 11. Lightly oil 2 baking sheets (to prevent sticking) and lay out 6 lasagna noodles flat on each sheet. 12. Preheat oven to 375 degrees F (190 degrees C). 13. Combine Ricotta cheese with beaten egg, remaining 2 tbsp. fresh parsley (or 2 tsp. dried parsley flakes) and 1/2 tsp. salt. Assembly: 1. Lighly oil a 9x13-inch backing dish or pan. 2. Spread 1 1/2 cups of meat sauce to cover the bottom of the baking dish or pan. 3. Lay 3 lasagna noodles lengthwise in the dish/pan over the meat sauce. 4. Spread 1/3 of the Ricotta cheese/egg mixture evenly over the noodles all the way to the edges. 5. Lay 1/3 of the Mozzarella chees slices over the noodles (or evenly sprinkle 1/3 of the grated Mozzarella cheese). 6. Sprsad 1 1/2 cups of the meat sauce over the Mozzarella. 7. Sprinkle 1/4 cup Parmesan cheese over the sauce. 8. Repeat steps 3 through 7 Until there are only 3 lasagna noodles remaining. 9. Lay the final 3 lasagna noodles over the Parmesan. 10. Sprsad 1 1/2 cups of the meat sauce directly over the noodles. 11. Evenly spread the remaining Mozzarella and Parmesan cheese over the meat sauce. 12. Lightly oil one side of sufficient aluminum foil to cover the baking dish/pan and place over the lasagna (this allows the foil to touch the cheese without sticking) or place un-oiled foil over the dish making sure foil doesn't touch the cheese). Baking: 1. Place baking dish/pan into pre-heated oven. 2. Bake for 25 mins. 3. Remove foil from over the lasagna. 4. Bake uncovered for an additional 25 mins. or until chees has thoroughly melted and/or browned as desired. 5. Cool for 15 minutes on a wire rack before serving. Cut into 2-3 inch squares and serve with salad and garlic bread if desired.

Steps:

• FOR SAUCE:
• Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
• FOR LASAGNA:
• Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
• Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
• Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

Steps:

• Brown the meat, and drain.
• Add both cans of sauce to the meat mixture, and heat on low, covered, making sure to stir every few minutes.
• While the sauce is heating, boil the noodles according to package directions, and preheat the oven to 350 degrees.
• When the noodles are ready, drain them and run cold water over them so that they are not too hot to touch.
• Put a little bit of the meat sauce on the bottom of a 9 x 13 baking dish.
• Do 2 layers of: 4 noodles, meat sauce, parmesan cheese, mozza-cheddar cheese.
• Final layer is 4 noodles, meat sauce, and parmesan cheese (mozza-cheddar layer gets added later, so it won't burn).
• Bake in oven for 20-25 minutes.
• Take out of the oven and put a final layer of mozza-cheddar cheese on top; bake another 10 minutes or until cheese is bubbly and just starting to brown, don't let it get overdone.
• Let sit for 10 minutes before cutting.