Polish Style Lasagna Recipes

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Fry the bacon and drain on paper towels. Crumble into small pieces. Set aside.
• 3. In the same skillet: Cook together the ground beef and the onions. Drain, as you remove with a slotted spoon, put in a bowl and set aside.
• 4. In the same skillet: Fry the sausage coins. Set aside.
• 5. Heat up the mashed potatoes. Set aside.
• 6. Boil the lasagna noodles. Rinse and drain. Butter generously the sides and bottom of a 13x9 inch baking pan. Put a layer of Lasagna noodles in the pan. Add a layer of mashed potatoes, drizzle with a little melted butter, sprinkle on some shredded cheddar cheese, sprinkle on some of the ground beef and onion mixture. Sprinkle lightly with ground black pepper and garlic powder.
• 7. Lay down a second layer of lasagna noodles. Sprinkle with sauerkraut. Evenly distribute the sausage coins.
• 8. Lay down the third layer of lasagna noodles. Add another layer of mashed potatoes. Drizzle with melted butter, sprinkle with shredded cheese, sprinkle with any remaining meats, sprinkle with cheese and top with the crumbled bacon.
• 9. Bake 35 minutes until bubbly and cheese is well melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook lasagna noodles according to package directions.
• Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil.
• In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes.
• Prepare the instant mashed potatoes according to package directions, but omit the milk.
• Stir in the cream cheese until well blended.
• Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish.
• Top this with 3 more noodles, followed by the other 1/2 of the potato mixture.
• Finish by topping with the remaining 3 noodles, then top those with sauteed onions.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.
• Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.
• Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
• Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
• Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.