Lazy Lasagna With Meat Recipes

Steps:

• Preheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture., Spread 1 cup pasta sauce into a greased 11x7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese., Cover with greased foil; bake until heated through, 10-15 minutes.

Steps:

• In a skillet, brown and break Italian sausage into small pieces. Drain well, and set aside.
• Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
• Spread 1/3 of pasta sauce on the bottom of the dish. Now make a layer of ravioli on bottom, next spread all the spinach. Top with all the Italian sausage, 1/2 of the mozzarella, and 1/2 of the Parmesan.
• Top with 1/3 of pasta sauce, and cover with another layer of ravioli.
• Add remaining sauce and cheeses. Cover with foil, and bake for 25 minutes.
• Uncover and bake for 5 to 10 minutes more, to lightly brown. Enjoy!!

Steps:

• In a large bowl, combine the first seven ingredients; set aside. In another bowl, combine the spaghetti sauce and beef; mix well. , Spoon a fourth of the meat sauce into a greased 13x9-in. baking dish. Top with three noodles and half of the cheese mixture; repeat layers once. Top with a fourth of the meat sauce, remaining noodles and remaining meat sauce. Pour water around edges. Sprinkle with Parmesan cheese. , Cover and bake at 375° for 45 minutes. Uncover and bake 15 minutes longer or until noodles are tender. Let stand 10 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F.
• Brown the beef with the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one that's made of castiron). When the meat is thoroughly cooked -- it will take 8 to 10 minutes -- drain off any fat and take everything out of the pan. Now put the still-frozen ravioli into the pan, breaking them up if they are clumped. Spread the ground beef mixture evenly over the ravioli, and ladle the spaghetti sauce evenly over the ground beef mixture. Over medium heat, without stirring, cook until the ravioli is heated through and beginning to brown on the bottom -- about 10 minutes.
• Take the skillet off the heat, lay the provolone slices over the ground beef mixture, and sprinkle the whole thing with the Parmesan. Bake for 10 minutes, or until the cheese is melted. Serve hot.

Steps:

• Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
• Bake in the preheated oven until cheese is golden brown, about 25 minutes.

Steps:

• In a large pot of boiling water, cook pasta until tender but firm; drain.
• In a large skillet, cook beef over medium-high heat until browned. Add onions and carrots; cook for 3 to 4 minutes. Stir in pasta sauce and Italian seasoning (oregano or basil). Remove from heat and set aside.
• In a bowl, combine ricotta cheese, egg and 1/2 cup of the mozzarella cheese. Set aside.
• To Assemble: Spread half of the meat mixture on bottom of greased 13x9-inch baking dish. Top with all of the pasta. Spread all of the cheese mixture over pasta. Top with remaining meat mixture. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
• Bake in preheated oven, uncovered for 35 to 45 minutes or until bubbling.
• Let stand for 10 minutes before serving.

Steps:

• Cook pasta a bit less than fully done.
• Grease a 9x13 pan with olive oil.
• Layer 1/2 the amount each of pasta, ground beef, ricotta, parmesan, spaghetti sauce, and mozzarella in that order.
• Repeat except for the mozzarella.
• Draw a wooden spoon through the layers in an S-shaped pattern to mesh the layers without actually stirring them together.
• Top with the remaining mozzarella.
• Bake at 350F for 30-45 minutes or until the cheese is as brown as you like it and everything is bubbling hot.
• Note -- steamed and drained zucchini or very well-drained, frozen spinach is a good addition.
• Note -- Can substitute ground turkey or chunks of cooked chicken/turkey for the ground beef if desired.