Oven Ready Lasagna Recipes

Steps:

• In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. , Spoon a third of the meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Steps:

• 1. Preheat oven to 425°F. In medium bowl combine ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup parmesan cheese, eggs and basil mix well. In another medium bowl combine the spaghetti sauce, water and browned ground beef, mix well.
• 2. In 9x13 pan spread 1 1/2 cups of meat sauce place 1/3 of the lasagna over sauce. Spread 1/2 of the cheese mixture over lasagna, top with 1/3 of meat sauce repeat layering once. Top with remaining lasagna then sauce. Sprinkle with remaining mozzarella and parmesan cheese. Wrap the lasagna tightly with a double layer of foil.
• 3. Bake for 60 min. or until the lasagna is fork tender. Let stand for 10 min. sealed in the foil before cutting and serving.

Steps:

• Pre heat the oven to 375 degrees F.
• For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer; cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese.
• Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil.
• Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.