Megans Lasagna Recipes

Steps:

• Make the marinara sauce: Heat the olive oil in a pot over medium-high. Add the onion and cook, stirring often, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring constantly, for another minute. Stir in the tomato paste, Italian seasoning and red-pepper flakes, then stir in the diced and crushed tomatoes and sugar, if using. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 5 minutes, uncovered. Add salt to taste. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
• Make the ricotta: Add the cashews and garlic to a food processor and process until the cashews form a coarse meal, about 1 minute. Stop and scrape down the sides of the processor, then turn the processor back on. While it's running, drizzle in 1/2 cup water and the lemon juice. Process until completely smooth and the texture resembles hummus, another 2 minutes.
• Crumble the block of tofu into the processor, add the nutritional yeast, and season with salt and pepper. Continue processing until the mixture is smooth and resembles ricotta, stopping to scrape the sides of the processor as needed, about 1 minute. Taste and adjust salt and pepper.
• Assemble the lasagna: Heat the oven to 350 degrees and lightly oil a 9-by-13-inch casserole dish. Bring a large, salted pot of water to boil. Cook the lasagna noodles according to package instructions, until they're al dente. (Skip this step if you're using no-boil noodles.)
• Layer 1 scant cup marinara sauce at the bottom of your lasagna dish. Cover it with a layer of 3 to 4 lasagna noodles. Cover the noodles with half the vegan ricotta. Cover the ricotta with another layer of noodles, followed by another cup of marinara and the remaining ricotta. Add a final layer of noodles and the remaining marinara sauce. Bake the lasagna for 40 to 45 minutes, or until the marinara on top is dark and the lasagna is bubbling. Top with torn basil leaves, if desired, and serve.

Steps:

• 1. Brown sausage and hamburger and drain well. Sprinkle with herbs.
• 2. Add sugar and cheeses to ricotta and put in fridge until ready to assemble.
• 3. Boil noodles until soft enough to bend, but not al dente.
• 4. In 9x13 layer sauce, noodles, sprinkle of herbs, meat, and ricotta. Repeat layers, ending with noodles. Cover top and sides with sauce.
• 5. Bake at 175 degrees uncovered several hours to warm through. Cover with mozzarella and return to oven to melt. Let stand 5 min before serving.

Steps:

• Brown beef with seasonings, breaking into small pieces, and drain when done Add all but 1/2 cup of the Prego.
• Add ketchup.
• Add brown sugar and other seasonings.
• Let sauce simmer as you begin putting the lasagna together.
• Put remaining Prego on bottom of pan.
• Line pan with lasagna noodles (about 5).
• Evenly coat cottage cheese on noodles.
• Evenly coat cottage cheese with colby/jack cheese.
• Pat down the ingredients in the pan.
• Add half the sauce, spreading evenly.
• Do another layer of noodles and press down again.
• Add remain sauce.
• Sprinkle 1/4 cup parmesan cheese on top.
• Cover with foil.
• Cook for 1 hour on 350.
• Remove foil.
• Add mozzarella cheese and remaining 1/4 cup parmesan.
• Turn oven to broil and keep door open.
• Watch cheese melt and remove from oven when lightly brown and bubbly.
• Enjoy!

Steps:

• Heat up olive oil in a pan and sauté the onion & garlic for 1-2 minutes.
• Add the sausage and break apart with spatula. Cook till no longer pink (about 10 minutes).
• In a saucepan, add tomato sauce, the sausage/garlic mixture, and spice it to your liking.
• Let the sauce simmer for 20 minutes.
• Preheat oven to 400°.
• While the sauce simmers, in another bowl mix the ricotta, goat cheese, egg, half of the mozzarella, and some salt, pepper, and parsley.
• Layer the lasagna in a pan as this: sauce, noodles, cheese mixture, a sprinkle of some mozzarella, and repeat until you get to the top of your pan. Top off with remaining mozzarella.
• Bake at 400° for 30 minutes.
• ENJOY!