Hush Hush Kid Friendly Lasagna Recipes

Steps:

• Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
• In a large bowl, using a large wooden spoon, stir together the ricotta cheese, eggs, 1/2 cup of the grated Parmesan cheese, 1/2 cup of the grated mozzarella cheese, the Baby Bam, salt, parsley, basil, and pepper until thoroughly combined.
• Spread 1 cup of the Best Basic Red Sauce in the bottom of a 3-quart casserole dish. Lay 3 lasagna noodles lengthwise in the dish. The noodles should not overlap or touch one another.
• Spoon 3/4 cup of the ricotta mixture over the noodles and spread it evenly with a spatula. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella cheese over the top layer of tomato sauce. Top with the remaining 1/2 cup of Parmesan cheese .
• Cover the casserole tightly with aluminum foil.
• Bake, covered, for 1 hour .
• Using oven mitts or pot holders, remove the casserole from the oven and discard the aluminum foil. Return the dish to the oven and bake, uncovered, for 10 minutes.
• Using the mitts or pot holders, remove the casserole from the oven and let it rest for 10 minutes before serving.

Steps:

• Bring a large pot of water to a boil. Add the ravioli and cook according to the package directions. Drain and rinse under cold water until cool enough to handle.
• Position an oven rack in the middle of the oven and preheat to 400 degrees F. Brush the cups of a 12-cup muffin tin with 2 tablespoons of the oil. Set aside.
• Combine the tomatoes, Italian seasoning, carrot, garlic and remaining 2 tablespoons oil in a blender. Blend until well combined but not entirely smooth, about 20 seconds. Season with salt and pepper.
• Spoon 1/2 teaspoon sauce into each oiled cup, top with a ravioli, then with 1 teaspoon sauce and 1 teaspoon mozzarella. Repeat twice so that each cup has 3 raviolis layered on top of each other with sauce and mozzarella. Evenly divide the remaining sauce among the cups. Top each with 1 tablespoon mozzarella and 1/4 teaspoon Parmesan. Bake until the top of each lasagna is golden brown and bubbly, 18 to 20 minutes.

Steps:

• In a food processor, finely grate the onion, zucchini, pepper and carrot.
• Heat oil in a large saucepan over medium-high heat and add the shredded vegetables.
• Cook, stirring often, for 5-6 minutes, until the vegetables begin to soften.
• Pour in the tomato sauce and water, then add the ketchup, parmesan, basil and salt.
• Reduce heat, partially cover and simmer, stirring occasionally, for 40 minutes. The vegetables should be extremely soft.
• Transfer mixture to the food processor (no need to clean), add the lemon juice, and puree until smooth. Set aside.
• In a bowl beat together the cottage cheese and the egg until well combined.
• Preheat the oven to 375F and grease 6 individual casseroles.
• Place layers of sauce, noodles, cottage cheese, sauce, mozzarella, noodles, sauce, etc in each vessel, finishing with a sprinkle of mozzarella.
• Place vessels on a baking sheet and cover with foil.
• Bake, covered, for 30 minutes. Uncover and bake a further 10-15 minutes, until browned and bubbly.
• Let stand 10 minutes before serving.

Steps:

• 1. Brown and drain ground beef.
• 2. Combine beef, tomato paste, tomato sauce and water in sauce pan. Add Italian seasoning and garlic powder to taste. Simmer on low while preparing the rest of the dish.
• 3. In a mixing bowl, mix together cottage cheese, sour cream and eggs. Set in refrigerator while preparing noodles.
• 4. Boil lasagna noodles per instructions on box. Drain.
• 5. In a 13" X 9" baking pan, layer a third of noodles, 1/3 of sauce and 1/3 of cottage cheese mixture. Sprinkle with about 1 cup of shredded cheddar. Repeat 2 more times until all noodles, sauce and cottage cheese mixture have been used.
• 6. Top with all remaining cheddar cheese. Sprinkle with parmesan on top and bake 30-45 minutes at 350 degrees.