Lasagna Deluxe Recipes

Steps:

• 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 and lay noodles on a paper towel.
• In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
• In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
• Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
• Preheat oven to 425 degrees F (220 degrees C).
• Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
• Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.

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:

• In a small bowl, combine cottage cheese and cream cheese; set aside. In another bowl, combine the next six ingredients; set aside. , Place 2 lasagna noodles in a greased 11x7-in. baking dish. Top with half the cottage cheese mixture and a third of the broccoli mixture. Repeat layers of noodles, cheese and broccoli. Top with 2 noodles, chicken and remaining broccoli mixture. Sprinkle with Monterey Jack cheese. Pour boiling water around edges of dish. , Cover tightly and bake at 350° for 60-65 minutes. Leave covered and let stand for 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees.
• In a skillet over medium heat, warm olive oil. When warmed, add garlic and onion, stirring until onion is slightly translucent. Add sausage and ground beef, brown. While browning, chop meat down to as small as you can get it. Drain oil. Add seasonings. (You can really put them to taste, and add whatever favorite Italian seasonings you like) Add tomatoes, tomato paste and vegetables. Simmer, stirring occasionally. If sauce is too thick, add a small can of tomato sauce, or water. If too thin, add a bit more tomato paste.
• Meanwhile, in a separate bowl combine cottage cheese, ricotta cheese and 1 bag of mozzarella. Add parmesan to taste. Add eggs and parsley and mix well.
• Grease a 13 x 9 inch baking pan (glass works best). Add to the bottom of the pan just a couple spoonfuls of the meat mixture, spread evenly. You just want enough sauce to fully wet the bottom of the pan. Layer over that 3 lasagna noodles. Layer over that about 1/3 of the cheese mixture. Add lasagna noodles. Layer over those about 1/3 of the meat mixture. Continue layering, ending with meat mixture on top. Sprinkle remaining bag of mozzarella cheese over meat mixture. Use as much, or as little cheese as you like. Sprinkle with more parmesan and parsley flakes. Cover with aluminum foil. Bake in oven for 45 minutes to 1 hour. Remove foil and place back in oven just until cheese is golden.

Steps:

• Brown ground meat, onion and garlic.
• Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, tomato paste; stirring until well mixed.
• Cover and simmer 1 hour (or longer,but watch for getting too dry).
• Cook lasagna noodles according to package directions; drain and set aside.
• Spray a 13 x 9" baking pan with cooking spray.
• Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
• Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
• Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
• Let sit for 15-20 minutes before cutting and serving.

Steps:

• Combine the cottage cheese and the cream cheese. In another bowl, combine the soup, broccoli, celery, onion, milk, and seasoning. Place 2 noodles in a greased 11 x 7 pan. Top with 1/2 of the cheese mixture, 1/3 cup of the broccoli mixture and repeat the layers.Ending with the chicken and cheese. Pour boiling water around the edges of the noodles, Cover and bake 350 degrees for 60 to 65 minutes. Leave covered after baking and let stand another 15 minutes before you serve.