Mama Mia Lasagna Recipes

Steps:

• Brown meat.
• Add next 5 ingredients. Simmer uncovered 30 minutes.
• Cook noodles according to package directions.
• Drain and spread noodles out to cool on wax paper.
• Combine remaining ingredients, except Mozzarella and oil.
• Spread olive oil on bottom of 13 x 9 baking pan.
• Place half noodles in bottom, overlapping slightly.
• Spread 1/2 Ricotta on noodles, using fingers.
• Sprinkle scant half of Mozzarella over all.
• Spread 1/2 meat sauce over all.
• Repeat layers, saving a little Mozzarella for the top.
• Bake 30 minutes at 375°F.
• Let stand 10 minutes, then cut.
• May assemble early, refrigerate; then allow 15 minutes longer in oven.

Steps:

• Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
• In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
• In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
• Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

Steps:

• Brown ground beef in a frying pan.
• Add sauce and tomato paste.
• In a bowl mix cottage cheese with egg, Parmesan cheese, and parsley.
• Cover the bottom of a 9x13 inch pan with a little of the sauce.
• Layer the uncooked noodles, then cottage cheese mixture, then meat sauce, then slices of mozzarella. Do one more layer in the same order.
• Sprinkle top with Parmesan cheese.
• Cover with foil and bake at 350°F for 45 minutes to an hour to make sure noodles are done.

Steps:

• 1. In large oiled skillet , brown together optional onion, ground beef and italian sausage ... drain off excess grease ... add spices ... continue cooking for a minute or two... add 2 tbs sugar, tomatoes , sauce, paste and water .. cook on low/medium heat until sauce begins to bubble (stirring often) ... set aside
• 2. *In medium mixing bowl add ricotta cheese, 1 lrg egg, 1 tbs sugar and 1/2 teaspoon parsley flakes .. whisk until mixed well... set aside
• 3. line baking dish with reynolds lining paper.
• 4. spoon and spread evenly several tablespoons of sauce onto lined baking dish... place 4 lasagna noodles lengthwise over sauce .. spoon/spread evenly several more tablespoons of sauce over noodles ... sprinkle evenly pkg of italian cheese... add another layer of lasagna noodles (3 noodles) ... spoon/spread evenly several tablespoons sauce over noodles .. spoon/spread evenly all ricotta cheese ... add remaining 3 lasagna noodles ... spoon/ spread evenly several tablespoons sauce .. sprinkle 1/2 pkg of mozzarella cheese.
• 5. place 1 sheet of tin foil over lasagna dish (if not using a dish with lid) ... bake in preheated oven at 350 degrees for 30 minutes ... remove lid/foil add remaining mozzarella cheese and baked uncovered for an additional 10-15 minutes until cheese has browned. Remove from oven .. let cool approx 5 minutes before cutting into.

Steps:

• Brown ground beef and Italian sausage in a large Dutch oven with a little olive oil, breaking up into small pieces. Remove meat and set aside. Pour all but a little (2 T) of the fat out of the pot and discard. In the remaining fat, sauté onions, garlic and parsley until onions are translucent. Deglaze pot with the red wine. Add tomato sauce, Worcestershire, mushrooms, and spices and bring to a boil. Reduce heat and simmer for at least an hour. Preheat the oven to 350 degrees. Spoon a little bit of the sauce into the bottom of a Lasagna Pan, just to prevent the pasta from sticking. Layer 1/3 of the noodles into the bottom of the pan. Cover the noodles with a 1/3 of the sauce. Continue with 1/3 of the sliced mozzarella, then sprinkle with parmesan, then dollops of ricotta finishing each layer with 1/3 of the grated mozzarella. Do this three times. Bake for 1 hour. Cooks Notes: • I have gotten into the habit of making the sauce the day before, just because it doesn't seem as daunting of a process, and then all you have to do the day of is assemble the layers. • The original recipe called for two boxes of Pasta, but I have found that I always have almost a full box left over after I've completely covered the surface of the pan 3 times. If you like to have pasta leftovers with a little butter and cheese then you can boil two boxes. • We all know that Lasagna is better the second day. With that in mind, I will sometimes bake it one day covered with foil and reheat it the day of the event, uncovered. If the top doesn't look brown enough, I will turn the broiler on for 10 minutes or so at the end. • I have gotten into the habit of making the sauce the day before, just because it doesn't seem as daunting of a process, and then all you have to do the day of is assemble the layers. • The original recipe called for two boxes of Pasta, but I have found that I always have almost a full box left over after I've completely covered the surface of the pan 3 times. If you like to have pasta leftovers with a little butter and cheese then you can boil two boxes. • We all know that Lasagna is better the second day. With that in mind, I will sometimes bake it one day covered with foil and reheat it the day of the event, uncovered. If the tope doesn't look brown enough, I will turn the broiler on for 10 minutes or so at the end.