Meatloaf Lasagna Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
• Combine panko, milk, and egg in a small bowl and allow to soften, about 5 minutes.
• Combine ground beef, sausage, onion, 3 tablespoons marinara sauce, and garlic salt in a bowl. Add panko mixture and mix by hand until combined. Pat 1/2 of the mixture into the prepared pan. Lay 2 string cheese sticks side-by-side horizontally on top, leaving about 1/2 inch from the ends of the pan; stack remaining cheese sticks on top. Cover with remaining meat mixture.
• Bake in the preheated oven for 40 minutes. Remove from the oven and cover with remaining marinara sauce. Bake for 20 minutes more.
• While meatloaf bakes, prepare Alfredo sauce. Melt butter in a saucepan over medium heat, stirring with a wooden spoon, about 1 minute. Add heavy cream and stir until combined. Add Parmesan cheese and stir until blended. Season with nutmeg.
• Remove meatloaf from the oven and allow to rest for about 10 minutes. Pour Alfredo sauce down the middle of meatloaf. Slice and serve.

Steps:

• Cover a baking sheet with plastic wrap.
• Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
• Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
• In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
• Before or during assembly, cut or tear the lasagna sheets in half crosswise.
• To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
• If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
• If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
• Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
• Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.

Steps:

• Put olive oil in a large saucepan over med-high heat.
• Add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes.
• Add pasta sauce to pan along with ground red pepper.
• Reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender.
• Be sure to stir occasionally.
• While that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir.
• Preheat your oven to 350 degrees F degrees.
• Then you will want to lightly grease a 3 qt baking dish.
• Proceed by lining the bottom of your dish with a single layer of lasgane noodles.
• Spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf.
• Then top with 1/4 of the cheese mixture.
• (be sure to save some cheese mixture for the last layer on top!) Repeat exact layering 2 more times-- while alternating the directions of noodles at each level.
• Cover your dish with foil and bake 35-40 minutes.
• Proceed by taking the foil off and sprinkling the rest of the cheese mixture on top and bake 8 minutes or until lasgana is cooked through and top is bubbling.
• Let stand for a few minutes before serving.
• ENJOY!

Steps:

• 1. Preheat oven to 350 degrees
• 2. Put bread in milk and soak for a few minutes while getting things ready
• 3. saute to almost carmelized, your chopped onion. Last minute or two, add garlic. Squeeze in ketchup, add mustard, worchester, italian seasoning to pan and stir together. No more heat needed.
• 4. Mix eggs, bread, onion mixture(everything in saute pan)into your meat mixture, just like a meat loaf. Seperate your meat loaf into 2 pieces.
• 5. Make one layer of meatloaf and place in loaf pan. Now layer with the ricotta cheese and some shredded mozzarella. (you can mix the 2 together prior to filling)
• 6. Now place next layer of meat loaf on top and pour 1/2 jar or generously cover top of loaf with sauce. (you will save the remainder for warm sauce per slice after cooking). Make sure your meat layers are nicely sealed on the sides to prevent cheese from leaking out
• 7. Bake meat loaf on 350 degrees for 45 minutes. Use remainder of shredded mozzarella on top for last 15 minutes to melt. Drain juices and let cool before slicing. This is very important, this time lets you cheese set also.
• 8. Slice meatloaf and top with remaining spaghetti sauce and serve!
• 9. I served with thin spaghetti, sauced with roasted garlic and olive oil. I also served spinach as a side dish. Lots of lasagne recipies call for spinach!

Steps:

• Preheat oven to 375.
• In bowl combine ricotta, egg and salt.
• Spread 1/2 cup sauce in ungreased 13X9 baking dish; top with 3 noodles, 1 1/2 cup ricotta mixture and 3/4 cup sauce; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with meatloaf slices; top with 3/4 cup sauce; top with 3 noodles and 1 1/2 cup ricotta mixture; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with remaining noodles, sauce and ricotta mixture; sprinkle with remaining mozzarella and parm.
• Cover with foil; bake 30 minutes; remove foil; bake another 15 minutes.