Heavenly Lasagna Casserole Recipes

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:

• 1. Cook the noodles according to package directions, drain and set aside (I add a bit of butter to mine afterwards to keep them from sticking, or you can rinse it in cold water instead). Meanwhile, cook the ground beef, onion and minced garlic in a skillet until browned; drain off fat. Add in salt, italian seasoning and tomato sauce. Simmer for 30 minutes on low. In a separate bowl mix together the cream cheese and sour cream. In a 13×9″ greased baking dish layer 1/3 of the sauce, 1/2 of the noodles, 1/2 of the cream cheese mixture, 1/2 of the mozarella. Repeat again, ending with 1/3 of the sauce on top, or I end with cheese, makes a prettier dish. Bake at 350 degrees for 30-45 minutes, uncovered
• 2. This is great the next day too!

Steps:

• Slice zucchini and yellow squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
• Roast the peppers over a gas flame or broil on a sheet pan until completely charred, about 8 minutes. Put the peppers in a bowl, cover, and set aside until just cool enough to handle, about 5 minutes. Rub the skins off the peppers with your fingers to remove most of the charred skin. Core and remove the seeds, then slice the peppers lengthwise into 1 1/2-inch strips.
• Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper.
• Thoroughly wipe excess salt and moisture from zucchini and squash with paper towel.
• Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the zucchini and then summer squash and all the peppers. Dollop spoonfuls of the cheese over the peppers and then spread it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat with the remaining zucchini, squash, goat cheese, and sauce. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 30 minutes more. Let lasagna stand for 10 minutes before slicing.
• Put the tomatoes, olive oil, garlic, vinegar, and salt in a sauce pan. Bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 minutes. While sauce cooks tear basil leaves into small pieces. Remove the sauce from the heat and stir in the basil. Transfer half of the sauce to a food processor and puree. Return to the saucepan and season, to taste, with salt and pepper.

Steps:

• Brown the ground beef then drain and add sugar, salt, garlic powder and tomato sauce. Let simmer 10 minutes.
• Boil 16 oz egg noodles, drain, and add sour cream and cream.
• cheese and onion powder to taste.
• Layer ½ meat mixture, noodles, and then repeat in oblong pan.
• Sprinkle with 2 cups mozzarella and 2 cups cheddar cheese, grated. Bake at 350 for 20.
• minutes.