Popeyes Lasagna Recipes

Steps:

• precook noodles according to their instructions on box.
• preheat oven to 350.
• place spinach on paper towels and squeeze till barely moist.
• sprinkle nutmeg over spinach.
• in another container, combine cottage cheese,egg and 3 tbsp of parmesan cheese.
• spray an 8x12x2 in baking dish with pam.
• lay 3 cooked noodles on bottom.
• spoon 1/2 spaghetti sauce, 1/2 cottage cheese mixture and 1/2 spinach.
• repeat another layer.
• top with 3 noodles.
• cover with foil.
• bake 40 minutes.
• uncover and sprinkle with remaining mozzarella and parmesan cheese.
• bake an additional 5 min uncovered.
• lest rest 15 minute.

Steps:

• Saute the onion, garlic, and mushrooms (if using) in olive oil in a large skillet until tender. Add the tomatoes and next 4 ingredients; stir well. Bring to a boil; reduce the heat and simmer, uncovered, for 20 minutes. Remove and discard the bay leaf. Set the sauce aside.
• Meanwhile, cook the lasagna noodles according to the package directions. Drain well, and set aside.
• Combine the ricotta cheese, spinach, 1/4 cup Parmesan cheese, egg, salt, and pepper; stir well and set aside.
• Grease a 13x9x2 inch baking dish. spread 1 1/3 cups of the tomato sauce into the dish. Layer one third of the lasagna noodles, 1/2 of the spinach mixture, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese in the order listed. Top with 1 1/3 cups of tomato mixture, one third of the lasagna noodles, and the remaining half of the spinach mixture. top with the remaining one third lasagna noodles, 1 1/3 cups tomato mixture, 1/4 cup Parmesan cheese, and 1 cup mozzarella.
• Cover and bake at 350 degrees for 45 minutes.
• Let it stand for 10 minutes before serving.

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Steps:

• Coat a 10-inch (25 cm) frying pan with olive oil. Add minced garlic and chopped onion, stirring consistently until lightly browned.
• Add ground beef, and stir to mix with onion and garlic.
• Once beef has begun to brown and water has been released drain water and fat then continue cooking until beef begins to brown and become tender and crispy.
• Add marinara sauce and mix together. Sprinkle salt and pepper to taste, remove heat.
• Add mozzarella. Stir until mozzarella binds to mixture.
• While mixture cools boil four cups of water in medium pot and add lasagna noodles, lay them in across each other in a star formation so they do not bind together, stir regularly.
• After eight to 10 minutes drain pasta and allow to cool for five minutes.
• Cut noodles down to 3- to 4-inch (8-10cm) slices and place mixture inside and roll.
• Place poppers in freezer for 12 minutes.
• Dip poppers in egg wash, flour, and bread crumbs, then once more in the egg wash and bread crumbs.
• Freeze for additional 12 minutes.
• Heat 3-4 inches (8-10cm) of canola oil at medium heat in a pot for 15 minutes - test by splashing drops of water into oil (it should sizzle).
• Place poppers in oil three or four at a time until they are golden brown on all sides, allow them to cool for 10-12 minutes and serve with marinara sauce as dip.
• Enjoy!

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.