Shellys Lasagna Recipes

Steps:

• Brown ground beef, stirring till no large lumps remain.
• Push meat to sides of pan and let water cook away until water has evaporated.
• While there is still water in the pan, pour in dried onion flakes.
• When water is gone and only grease remains, stir and then drain the meat through a colander.
• Add remaining spices and stir.
• Then add the spaghetti sauce and let simmer.
• While sauce is simmering, combine Cottage Cheese and Ricotta Cheese in mixing bowl.
• Beat together with a mixer until smooth.
• (At this point you can put the baby spinach in a food processor and chop finely and add to cheese mixture, if desired) Once sauce has simmered 15 to 20 minutes, gather cheese mixture, sauce, noodles and Mozzarella and Parmesan cheeses.
• Pour a layer of sauce into 13 x 9 inch baking pan or casserole dish.
• Using DRY noodles, spread the Cottage and Ricotta cheese mixture on each noodle and place in pan side by side.
• Then pour a layer of sauce over the cheese.
• Sprinkle with Parmesan to cover and then add a thick layer of shredded mozzarella.
• Repeat until there are 3 layers of each.
• (Note: When using dry noodles sauce should be a bit more thin than if using cooked noodles. The dry noodles will absorb the liquid and cook along with the rest) Cook in preheated oven at 350 degrees for 40- 45 minutes.
• Keep covered loosely with aluminum foil for the first 30- 35 minutes so cheese doesn't brown too much.
• Once it has baked, remove from oven and let sit for 10 minutes to make cutting easier.

Steps:

• Preheat oven to 350°F.
• In frying pan brown onions and ground beef.
• Combine rest of ingredients (except cheeses) to make sauce. Bring to a boil and simmer for 15 minutes.
• In lasagna pan or 9x13-inch baking pan, spray lightly with non-stick spray. Build your lasagna in this order, 1/3 sauce, one layer noodles, sliced cheese, 1/2 cheddar, 1/3 sauce, layer of noodles, last of cheddar, 1/3 sauce and sprinkle with mozzarella.
• Bake uncovered for 40 minutes.

Steps:

• In a non-stick skillet , cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
• Stir in the tomatoes and spaghetti sauce, bring to a boil, reduce heat and simmer, uncovered, for 20 minutes
• Meanwhile cook pasta according to package directions, drain.
• Pace half of pasta in an ungreased 13-in x 9-in baking dish. Top with half the meat sauce, sour cream, and provolone cheese. repeat the layers. sprinkle with mozzarella cheese.
• Cover and bake at 350ºF for 35-40 minutes. Uncover and bake 10 minutes longer, or until the cheese begins to brown.

Steps:

• Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
• Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
• Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
• Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Steps:

• Preheat oven to 350°F.
• Spray Bottom of your glass baking dish with non-stick cooking spray.
• Pasta:.
• *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
• *Return water to a boil. Boil for 10 minutes.
• *Remove from heat and drain well.
• In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
• Assemble:.
• Spread 1 cup of the sauce in baking dish.
• Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
• Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
• Cooking instructions:.
• Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

Steps:

• In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain., Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese., Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
• While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
• Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place on a baking sheet to cool. Place in freezer until hardened, about 5 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add sausage, beef, and onion; saute 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until meat is browned, about 8 minutes. Stir in 1/2 can tomato sauce and cook until heated through, 3 to 5 minutes. Transfer to a large bowl and set aside to cool.
• Heat a skillet over medium-high heat for the sauce. Add onion and saute 1 minute. Add remaining tomato sauce, rosemary, and thyme. Stir in basil and red pepper flakes.
• Fold mozzarella cheese and cottage cheese into the cooled meat mixture. Stuff each manicotti shell with meat mixture and place back onto the baking sheet. Place filled shells in the freezer to firm up, about 5 minutes. Slice shells into bite-sized pieces.
• Heat 2 quarts vegetable oil in a saucepan to 350 degrees F (175 degrees C).
• Place flour, bread crumbs, and beaten eggs each in a separate bowl. Dredge manicotti slices in flour, then eggs, and then bread crumbs and place on the baking sheet.
• Fry slices in the hot oil until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate. Serve with the spicy tomato dipping sauce.